The 2021 China Soy Sauce and Seasoning Sauce Industry Innovation and Development Summit Forum was successfully held in Meishan, Sichuan

On September 29, 2021, the 2021 China Soy Sauce and Seasoning Sauce Industry Innovation and Development Summit Forum was successfully held in Meishan, Sichuan
.
The meeting was hosted by the Soy Sauce Professional Committee of the China Seasoning Association and the Sauce Professional Committee of the China Seasoning Association, organized by Qianhe Weiye Food Co.
, Ltd.
, and supported by the Distributor Branch of the China Seasoning Association and the Science and Technology Committee of the China Seasoning Association
.

 

　　Bai Yan, Executive Vice President and Secretary-General of China Condiment Association, Liao Xiaoning, Secretary of Dongpo District Committee of Meishan City, Wu Chaoqun, Vice President of China Condiment Association and Chairman of Qianhe Flavor Food Co.
, Ltd.
, Vice President of China Condiment Association Zhou Binquan, Chairman of Chongqing Fuling Mustard Group Co.
, Ltd.
, Weng Yinuo, Vice Chairman of China Condiment Association and Founder of Hongzhang Capital, Huang Wenbiao, Vice President of Foshan Haitian Seasoning Food Co.
, Ltd.
, Lee Kum Kee (Xinhui) Food Co.
, Ltd.
The company’s corporate affairs director Lai Jieshan, member of the Science and Technology Committee of the China Condiment Association, Chen Gong, Dean of the Sichuan Fermentation Industry Research and Design Institute, and other guests, as well as guests from manufacturing companies, scientific research institutes and universities, branding and marketing, capital and consulting institutions More than 200 people including professionals gathered in Meishan, Sichuan, to participate in the grand event
.

 

　　Conference speech looking forward to the future

 

　　

 

　　Speech by Bai Yan, Executive Vice President and Secretary-General of China Condiment Association

 

　　Bai Yan, Executive Vice President and Secretary-General of China Condiment Association, put forward the impact of the economic situation, consumption dynamics and business model of our era on the condiment industry, and expounded the condiment industry in terms of products, markets, and marketing.
Eight distinctive features, and focused on the basic situation of economic data and online sales of the soy sauce and seasoning sauce industry.
At the same time, it analyzed the current ten major development characteristics of the two major industries, and put forward two thought-provoking thoughts
.
For details, see Bai Yan |

 

　　Meishan relies on eating in Sichuan and taste in Meishan, creating a food industry of hundreds of billions from the field to the table
.
Dongpo District is adhering to innovation-driven, deepening the integration of diversification, and making every effort to build an industrial gathering place for the development of kimchi and diversified food, and to create the most influential modern food industry new city in the west
.
We firmly believe that, under the industry leadership and vigorous promotion of the China Condiment Association, the condiment industry will continue to gather energy and gather momentum, intensively cultivate and achieve higher level and better energy level upgrades and leaps
.

 

　　Institutional change sets sail again

 

　　The Soy Sauce Professional Committee and the Seasoning Sauce Professional Committee of the China Seasoning Association, with the joint efforts of the members of the previous leadership bodies and the majority of member companies, have always carried out their work in an orderly manner, and have contributed to the promotion of the industry and enterprise development in the field of soy sauce and seasoning sauce.

.
It is believed that the establishment of new leadership bodies and the participation of more and more corporate members will bring faster development to the two major industries, and will also provide effective reference and enlightenment for the development of industries in other sub-sectors
.

 

　　

 

　　Soy Sauce Professional Committee of China Seasoning Association renewed

 

　　Vice President Huang Wenbiao, chairman of the Soy Sauce Professional Committee of the China Seasoning Association and Chairman of Foshan Haitian Seasoning Food Co.
, Ltd.
Mr.
Pang Kang, took the stage and made an inaugural speech on behalf of the Soy Sauce Committee.
He said: As the new Soy Sauce Committee The chairman unit, Haitian will work together with other member units of the professional committee and various soy sauce manufacturers under the leadership of the China Seasoning Association
.
Earnestly perform the duties of the Soy Sauce Professional Committee, consolidate and carry forward the achievements of the previous professional committee, and continue to explore and play the role of the professional committee as a platform
.

 

　　Director Lai Jieshan, on behalf of Mr.
Li Huizhong, Chairman of the Seasoning Sauce Professional Committee of the China Seasoning Association and Chairman of the Sauce Group of Lee Kum Kee (Xinhui) Food Co.
, Ltd.
, took the stage and made an inaugural speech on behalf of the Seasoning Sauce Committee.
She said: As the China Seasoning Association The vice chairman unit, Lee Kum Kee, has also been performing the duties of the vice chairman and has supported many activities of the association for many years, including the national condiment industry food safety work symposium, condiment expo and other grand events
.
Continue to strengthen Lee Kum Kee's own construction and contribute to the development of the condiment industry
.

 

　　Theme sharing ideas collision

 

　　In the theme sharing session, guests from various fields inside and outside the industry analyzed the current situation and trends of the condiment market at home and abroad, especially the soy sauce and seasoning sauce industry, from their own perspectives, and provided suggestions for the development of the industry
.
The keynote speech sessions were organized around multiple themes:

 

　　The general manager of Haitian Flavour Industry Global Innovation Center, Tong Xing, shared the experience of Haitian Flavour Industry in production, marketing and packaging from four aspects: inheriting ingenuity, inheriting quality, promoting innovation, and people-oriented
.

 

　　Dai Zhenkai, CEO of Zuoda Lion Technology (Shanghai) Co.
, Ltd.
, "From the perspective of the Internet to see the impact on condiments, new channels, new crowds, and new opportunities" as the theme, shared from the brand, marketing, channels, etc.
, not only led to cases, but also shared Viewed
.

 

　　Weng Yinuo, the founder of Hongzhang Capital, took "Delicious China" as the theme, and shared his views on the consumption field, catering supply chain, snack food, condiments, etc.
, and proposed delicious keywords: taste, convenience, environmental protection, health , Brand, innovation
.

 

　　Lin Xiaodong, general manager of the factory of Yihai Kerry Food Marketing Co.
, Ltd.
, with the title of "Learning from the Ancients, Innovating and Moving Steadily-A Brief Talk on the Inheritance and Development of Chinese Black Bean Soy Sauce" Shared experience in development
.

 

　　Zhang Ji, Deputy Secretary-General of the Distributor Branch of China Condiment Association and Chief Marketing Consultant of Shanghai Zhihui Marketing Consulting Co.
, Ltd.
, shared the soy sauce and seasoning with data, cases, channels and other aspects with the title of "The Way to Break the Enterprise Strategy from the Perspective of Industrial Structure" The development status of the sauce industry
.

 

　　Chairman Ren Kang of Sichuan Dingdianer Food Development Co.
, Ltd.
shared the opportunity, methods and steps of Sichuan compound seasoning track with the title of "Jiaomaxiang·Bashiwei——Chuanwei Compound Seasoning Track Opportunity", and Put forward innovative ideas
.

 

　　Wei Yuzhi, deputy general manager of Sichuan Chuanwazi Food Co.
, Ltd.
, shared some thoughts on the opportunities, insights, and challenges of the industry with the topic of "Insight into the Dining Scene and Meet the Industry Food Machine"
.

 

　　Technological innovation and scientific development

 

　　This conference opened a special technical innovation session to share and analyze the content of soy sauce and seasoning sauce products in terms of technology, packaging, flavor, and digital intelligence from a technical point of view
.

 

　　Chen Gong, an expert from the Technical Committee of the China Condiment Association and Sichuan Food Fermentation Industry Research and Design Institute, shared the topic of "Research on Soy Sauce and Pickled Vegetables" from the general situation, process technology and research status, development trends and new products.
The development status of soy sauce pickled vegetables and pickled vegetables
.

 

　　Zhao Guozhong, Secretary-General of the Perception Technology Professional Committee of the Chinese Seasoning Association, and the School of Food Science and Engineering, Tianjin University of Science and Technology, took the theme of "Soy Sauce Flora Microbial Synergistic Metabolism and Quality Improvement" as the theme, and interpreted the way to improve the quality of soy sauce products from the perspective of technology
.

 

　　Li Ku, Deputy General Manager of the Protein Nutrition and Flavoring Technology Center of Angel Yeast Co.
, Ltd.
, with the theme of "Natural Ingredients Empowering Soy Sauce Flavor Upgrade", with glutaminase-enhancing raw material soy sauce, crude oil flavor upgrade, and yeast extracts to empower soy sauce The upgraded flavor of the finished product shared the upgrade of the senses, characteristics and taste of soy sauce
.

 

　　Zhang Zhenyu, IT sales manager of Krones Sales (Beijing) Co.
, Ltd.
, took "Digital Transformation of Liquid Condiment Industry Production" as the theme, and shared the introduction of digital business of Krones, digital implementation of liquid condiment production, and case sharing
.

 

　　With the theme of "The New Concept of PET Packaging", Yang Zhe, Technical Sales Director of Baili Cover (Kunshan) Co.
, Ltd.
, introduced the application, comparison and advantages of integrated bottle caps from the evolution of packaging materials, the materials of the caps and cases.
The protection and other aspects were shared
.

 

　　Coesy Beverage Machinery (China) Co.
, Ltd.
Sales Manager Zhang Yixin took "KHS Coesy Helps Sustainable Production and Economic Recyclability in the Liquid Condiment Industry" as the theme, from plastic bottles, liquid bottles, KHS Coesy PET bottles Sustainability and avoiding excessive use of plastics and raw materials in product packaging were shared
.

 

　　Liu Jijun, vice president of Guangzhou Boyt Intelligent Information Technology Co.
, Ltd.
, with the theme of "Reconstructing old elements to give birth to new kinetic energy-innovation and practice of digital transformation in the food industry", the future has come from digital transformation; digital transformation, we are all up and down Seeking; sharing on the innovation and practice of digital transformation in the food industry
.

 

　　The convening of this conference coincides with a critical period for the condiment industry to concentrate on research and consolidate the foundation.
The success of the conference reflects the good development trend and market prospects of the soy sauce and condiment industry.
The conference provides a platform for enterprises to exchange and learn and discuss in depth The development trend of the industry has been promoted, and the healthy development of the industry has been promoted
.
In the future, the association will continue to play the role of various specialized committees to build a communication platform for various subdivisions of condiments, and provide resources in laws, brands, capital, talents, channels and other aspects to jointly promote the prosperity of the industry
.