Shandong's implementation of the "three reductions" coup has a lot of fruitful results

Diet and health are closely related.

In 2019, the National Health Commission and the Shandong Provincial People's Government signed the "Three Reductions, Controls and Three Highs" cooperation project.

Research and development of "three reductions" new products to help the high-quality development of the food industry

In recent years, many scientific research institutes in Shandong have worked together to develop new products with "three reductions", which have contributed to the high-quality development of the province's food processing industry

In terms of R&D and production direction - low-salt series, Dr.

In terms of R&D and production - low-sugar series, Liu Xiaojie said that at present, countries around the world have proposed sugar reduction plans.

In terms of R&D and production - low-fat series, Liu Xiaojie introduced that the main component of edible oil is triglyceride (accounting for more than 95%), which is an important factor leading to hyperlipidemia, obesity and some cardiovascular and cerebrovascular complications

The implementation of the "three reductions" in the food and catering industry shows their magical powers

Shandong Dezhou Braised Chicken Co.

Zhang Qingyong, deputy general manager of the company and head of the quality control research and development center, said that the process formula was improved, and the variety of salt-reduced braised chicken was increased.

Zhang Qingyong believes that the food industry is an ethical industry.

Founded in 1992, Yantai Xinhe Enterprise Food Co.

According to Pan Hongbo, deputy general manager of the company, in order to meet the needs of consumers, the company's R&D team is based on modern biological fermentation technology, while breaking through a number of technical barriers, and has developed a real salt reduction production integration technology to achieve salt reduction without reducing freshness.

Through in-store posters, display boards, and table setting, Shandong Cultural Tourism Hotel Group conveys healthy eating fashion concepts such as salt reduction, oil reduction, sugar reduction health menu, delicious pork, and healthy energy choices to every guest entering the store, creating a healthy lifestyle.

Zhang Lili, assistant to the general manager, introduced that in the "three reductions" work, the pursuit of a variety of ingredients and a balanced nutrition

Zhang Lili said that Shandong Cultural Tourism Hotel Group resolutely implements the relevant requirements of the "Three Reductions" action, fulfills the responsibility of state-owned enterprises, protects the safety of the tongue, actively promotes the upgrading and innovation of the catering industry, comprehensively boosts consumer confidence in the catering market, and improves the safety of healthy eating.

The "three reductions" alliance has become the main force in project implementation

In order to implement the spirit of the "Healthy Shandong "2030" Planning Outline" and fully implement the "Shandong Province "Three Reduction Controls and Three Highs" Project Implementation Plan, adhere to the policy of focusing on prevention, reduce salt, reduce oil, and reduce sugar intake.

At the meeting, the delegates reviewed and approved the "Three Reduction Alliance Management Measures", and announced that 39 units including Yantai Xinhe, Shandong Qiaowu, Blue Ocean Hotel Group and 10 experts including Cui Bo were the first batch of three reduction alliance members

Director Zhang Shu of Shandong Qiaodv Food Group read out the "Three Reductions Proposal" on behalf of the alliance, advocating that food production and catering enterprises take active actions, incorporate the "three reductions" into the enterprise development strategy, and better undertake the implementation of the "three reductions", promote Social responsibility for people's health; advocating that food production and processing enterprises strengthen the research and development of "three reductions" products, and develop products with reduced salt, oil and sugar that meet consumers' taste and health needs; Low-salt, low-oil, low-sugar food and catering to provide more convenient services; advocate joint action to guide consumption scientifically; advocate gradual integration of the concept of "three reductions" and related knowledge of nutrition and health in relevant marketing and marketing activities.
content, and increase the promotion and promotion of the "three reductions" products
.

Guo Xiaolei, chief expert in the field of chronic disease prevention and control from the Shandong Provincial Center for Disease Control and Prevention, pointed out that key food processing enterprises should be encouraged to produce "three reductions" food, and a database of nutrients such as energy, fat, and sodium content in commercially available prepackaged foods should be established and data shared
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Encourage food distribution companies to promote recipes with quantity based on the principle of dietary balance, open “three reductions” food counters in supermarkets, promote prepackaged food nutrition label information management APP, and guide consumers to correctly identify and choose healthy food
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Encourage the establishment of "three reductions" food demonstration areas in counties and districts to promote the healthy development of healthy food industry clusters
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　　It is understood that "Shandong Province Food and Catering Industry Three Reduction Alliance" is a public service platform for industry exchange, cooperation and coordinated development voluntarily formed by experts from relevant departments, universities, scientific research institutions and three reduction food and catering enterprises
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In the next step, the alliance will lead the majority of member units to certify and implement relevant laws, regulations and "three reductions" policies, conduct investigations and research, and put forward constructive suggestions to relevant government departments
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Participate in the research and development of "three reductions" products and the formulation (revision) of relevant standards
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Hold "three reductions" product training classes and seminars, publicize and promote the "three reductions" work experience of relevant units, and carry out exchanges and cooperation
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Participate in the cultivation and identification of "three reductions" products, pilot enterprises and demonstration enterprises
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Assist in collecting the contents of salt, sugar and oil in key food enterprises and catering enterprises in the "Three Reductions" and establishing an information database
.

　　(Ma Yonggang)

　　Responsible editor: Zhao Yu Review: Ouyang Meihua