The convenience food industry will innovate to the future 2021-2022 convenience food industry innovation seminar

Reporter Wang Wei

Innovation is the foundation of the evergreen industry and the inexhaustible driving force for
the development of enterprises.

Convenience food industry innovation seminar offline site

Instant noodles, noodles

Iterative innovation accelerates the transition to healthy food

Through the iterative innovation of processing key technologies, non-fried instant noodles can also break through the bottleneck of taste, and eat like the taste of noodle noodles; Crispy and delicious peas mixed with spicy and fragrant miscellaneous sauces, simple brewing can reproduce a bowl of authentic mountain town noodles; A mixture of vermicelli and bouncy noodles, as well as marinated eggs hidden at the bottom of the bowl and rich side dishes, easily meet a variety of needs; Smooth soba noodles with special dipping sauce, you can enjoy the dipping noodles in Japanese food shops anytime, anywhere.

Accelerate your transition to healthy food

The healthy transformation of convenience food is an important direction of industrial upgrading in recent years, and for instant noodles, its health is mainly reflected in oil reduction and increase nutrition
.

In addition to reducing oil, the real side dishes have also become a breakthrough in the healthy transformation of many instant noodle brands
.

In the view of Meng Suhe, honorary chairman of the China Society of Food Science and Technology, consumers' demand for instant noodles has changed, health and nutrition have become trends, and their consumer thinking and consumption behavior are forcing the innovation and upgrading and iteration
of the industrial end.

Sun Baoguo, academician of the Chinese Academy of Engineering, chairman of the Chinese Society of Food Science and Technology, and president of Beijing Technology and Business University, also said that consumers are paying more and more attention to health, and they tend to be low salt and oil when buying food
.

New and old brands are racing to develop

In terms of instant noodle product innovation this year, the focus of new and old brands is different - traditional brands have entered the high-end market through technological innovation; The new brand takes the route of differentiation and digs deep into the flavor
of regional characteristics.

Traditional instant noodle enterprises have their own characteristics in terms of inheritance and innovation, unified eggplant royal beef noodles, each product uses about 1 Xinjiang tomato, through the soup bag technology innovation, to achieve a rich soup base similar to stewed tomato beef; Master Kong's dry noodle series of instant noodles has developed a variety of flavors such as Hong Kong, Cantonese and Sichuan, and the raw materials of each flavor have been strictly screened to restore the characteristic taste of local dry noodles; The grain dojo is convenient for wet noodles and noodles, highly reduced manual rolling, low fat, low calorie, soaking in water for 2 minutes to eat, convenient and fast
.

The differentiation route of the new brand is also particularly obvious, Want Want dipped in soba noodles, non-fried dough soba content of ≥ 50%, with secret dipping saucers, you can experience Japanese "dipping" noodles at any time; Gansu Xinyi shallot oil mixed with smooth teeth, green onion fragrant, fully restore the local flavor characteristics of the taste; Ida spicy noodles reproduce the classic Sichuan-Chongqing taste, spicy and fragrant, noodles smooth tendon road; 5 beef noodles series, broth slowly boiled, like ramen noodles
from local restaurants in Lanzhou.

Li Ning, director of the National Food Safety Risk Assessment Center, believes that many products are innovative and innovative, which can be seen that enterprises have invested a lot of energy
in scientific and technological innovation.

Packaging design is closer to sustainability

In addition to the innovation of noodles and flavors, sustainable product packaging has become the focus of instant noodle manufacturers to implement the "double carbon goal"
.

Nissin launched a combination of flavor products this year, at first glance, it seems to be the original cup of instant noodles, but the plastic cup lid has an extra pair of small ears in the position of the outer edge, after adding water to the cup, the small ear can be rolled down to seal the heat, no need for other glazed things, which not only enhances the convenience of cup noodles to eat, but also reduces the amount
of plastic used.

Not only the taste, Tang Master full cup instant noodle cup along the use of first roll and then press the new process, improve the stiffness of the cup body, the amount of paper reduced by 6%, and innovative research and development of more than 900 ml of hollow heat insulation cup, the cup body is designed with a tilt angle of 7 degrees, more suitable for one-handed handhold; The packaging container of Master Kong's dry noodle series of instant noodles innovatively adopts a double-layer flat sticker environmentally friendly paper bowl, which is used with the drainage cover of the water drop-shaped filter to easily solve the problem of
easy to drain and inconvenient drainage of mixed noodles.

Noodle products focus on nutrition and health

The innovation of noodle products focuses on nutrition and health, exquisite and diversified packaging, and the richness of the taste of matching packages
.

Tan Bin, chief researcher of the Scientific Research Institute of the State Grain and Material Reserve Bureau, believes that the high degree of innovation activity of enterprises is very beneficial
to creating an innovative atmosphere in the industry.

Frozen food and others

Taste is still king, tradition and fashion go hand in hand

Pepper pork belly chicken, spicy chicken, Yangzhou fried rice that can be enjoyed in just a few minutes, steamed for a while can be served purple roast, green meat buns, colorful small pizza, golden yellow rice dumplings.

Taste is still king

Experts said that taste is still king, and many products are frequently praised
because of their good taste.
Chia Tai launched pepper pork belly chicken products, pepper flavor, pork belly strength, as a local Cantonese cuisine, its soup is fresh and rich and complex technology, consumers at home to enjoy
it 。 In the traditional frozen food, the spicy strip-flavored dumplings launched by Sinian are made of konjac rich in dietary fiber, paired with delicious pork, bursting out unexpected deliciousness; The black glutinous rice bean paste of the general mill is sold, with purple cabbage juice into the skin, and the soft glutinous rice is wrapped in dense red bean paste, which has both appearance and connotation; With spinach juice and noodles, Yaming spinach bun stuffed with good pork, full of appearance, pleasant color, easy to arouse appetite; Yasui's moon shrimp cake is made from surimi and filled with whole shrimp for a delicious
taste.

The main game is health cards

Low fat has become the key to the development of products for enterprises, and many of the products presented this time have worked hard from the main raw materials to move closer
to health.
Among them, the seasonal vegetables and coconut meals are innovative, using cauliflower as raw materials, microwave heating for 5 minutes can be eaten; Black Pepper Soba is a low-GI staple food made with buckwheat as the main ingredient, which is nutritious and healthy
with seasonal vegetables and chicken breasts.

Blowing cross-border winds

Cross-border joint names have become a new way of enterprise innovation in recent years, and the strong alliance between brands can always bring surprises
to consumers.
GM Mill and Ah Hua Tian cross-border jointly launched malt cocoa tangyuan, which combines malt cocoa flavor into the filling, sweet and plump, while adding biscuit crumbled packets, giving traditional products more dessert properties
.

The design is new

Packaging innovation, appearance innovation is also reflected in the frozen food, Zhejiang Wufeng Xiaoman students pure fresh milk knife cutting, the main body of the packaging selection of cartoon illustration image and bright yellow, the target positioning is clear, full
of fashion.
At the same time, the product and Wuxi Huashun milk white steamed buns, Sanquan "Fu" tangyuan are all using hot stamping technology, the words representing good hope and meaning are printed on the surface of the product, full of
positive energy.

Other products are also innovative in detail, reflecting unique tastes and fashion trends
.
Such as Huangfei red crispy pepper, fresh bamboo shoot konjac, Japanese loose heart egg, ant tree minced meat mixed powder, chia seed multi-grain biscuits, etc.
, all reflect the convenience, health, taste novelty and other different characteristics
.

Pre-made dishes also need to be systematically promoted

At the seminar, experts said that the innovative products had many highlights and distinctive characteristics, and frozen food achieved innovation in terms of process, packaging and raw material utilization
.
Fan Daming, dean of the Institute of Science and Technology of Jiangnan University, said that many products launched by the company have novel
ideas.
Such as microwave fried rice, cleverly applied vertical packaging, to solve the key technical problems in food processing, so that the product in the heating process is evenly heated, ingenious
conception.

Nowadays, prefabricated dishes are popular throughout the country, but what companies need to think about is how to accurately exert force
.
Meng Suhe said that "hybridization and restoration" can make Chinese cuisine stand on its own in the forest
of world cuisine.
For prefabricated dishes, we are currently in the foundation building period, and enterprises must do a good job in formulating standards and other basic work in order to have long-term development
.
For frozen food, the future should tend to be refined, the product is refined, fine, no matter where you go, you can find the taste of
your hometown from frozen food.

Salty flavor seasoning

Moving closer to the true color The boundaries of the application are constantly widening

There is a taste of hometown that people remember in their hearts, there is a unique taste that makes people impressed, and the flavor gives the soul of food and makes people get spiritual comfort
.
Shacha sauce, peppery soup, old Beijing brine boiling, etc.
have the taste of hometown imprints, vegetables and fruits and vegetables, vegetable and fruit soup, vegetarian green sauce and other rich and novel taste, relying on enzymatic lysis, slow release and other technologies to achieve
.

The taste of nature has become mainstream

The convergence towards the original taste has become a major feature of the innovation of salty flavor seasoning products, which have been praised
by experts.

Hongfang five-spice sauce draws on Texas grilled chicken to be seasoned with natural spices, heat reaction combined with room temperature boiling process, diluted with an appropriate amount of water can be directly marinated ingredients; Saint Lun diced meat fried sauce authentic restore the taste of home fried sauce; Chunfa fried pepper seasoning oil, the design concept originated from Sichuan-style dry pot spicy chicken, to solve the traditional head flavor type product flavor vulnerability and product flavor concentration is insufficient problem; Shenzhou seasoning old Beijing flavor brine cooking taste is authentic and strong, showing the characteristic flavor of old Beijing; Shandong Tianbo developed a Shacha flavor paste featuring Shacha flavor, which can be used for convenient rice noodles, frozen conditioning, and catering condiments
.

Local flavor application broadening

The spicy flavor is not only in the soup, but also the fries and spicy strips can also become the spicy flavor
.
Baoding flavor qun hu spicy soup flavor powder, with the unique flavor of Henan hu spicy soup, can be used for the taste of casual snacks such as French fries
.
Experts pointed out that this not only meets the needs of consumers for the novel taste of leisure food, but also broadens the application
of local flavors in China.

Shanghai Aipu directional slow-release flavor, mainly for the hot pot, skewer incense and other serious problems of aroma loss after a long time of cooking, the use of directional slow-release technology research and development, after addition can effectively make up for the later aroma of the dullness and deficiency, enhance the thickness of the product and appetite
.

Vegetarianism has become a trend

In recent years, with the improvement of people's awareness of environmental protection and health, vegetarianism has become the choice
of more and more people.
However, how to make vegetarian food also have a natural meat flavor, and can non-animal-derived ingredients be used to process meat flavor? At the seminar, Hongxi Zhiye roast beef flavor powder flavor flavor is the use of flavor enhancement technology, selectively enhance and regulate the generation of key characteristic substances, combined with oil compounding, emulsification and embedding technology, giving the product a strong roast beef flavor
.

The raw materials of many new products are also harmoniously matched and cleverly designed
.
Vitamin-rich sea buckthorn can be used not only to make drinks, but also to make a hot pot base
.
Hongxi Zhiye Vegetable and Fruit Golden Soup Hot Pot Base combines the sweetness of pumpkin puree with the sourness of sea buckthorn fruit, with flavor raw materials such as pickled ginger and huanggong pepper, and the taste is sour and slightly spicy; Yantai Xin and Zhusheng FD instant miso with bamboo sheng, bonito juice, delicious taste, hot water brewing can be drunk; Weiwei Lanzhou beef flavor also uses non-animal source ingredients, through the analysis of the aroma of real dishes, to maximize the restoration of Lanzhou beef noodle aroma
.

Aside from Italian sauce, what else can you use to mix the noodles? Jiangda Hefeng vegetarian green sauce as a vegetarian sauce, using authentic ingredients from the Yunnan-Guizhou Plateau, combines ancient methods with modern technology, and is fragrant and emerald green
.
The product can be eaten in a variety of ways, can be mixed with flour bibimbap, can also be used as a spread
.

In addition, there are some new products with strong regional flavors
.
River Nanjing Huahong Basil Essence, extracted from the basil plant, and then mixed with some spices to process, quite Southeast Asian flavor
.
The lemongrass juice developed by the company mainly uses the local Thai lemongrass as the raw material, selects Xinjiang tomato paste, fresh onion, garlic and other ingredients, and replaces the sucrose in the raw material with erythritol to meet the current market trend
.

Make every effort to restore the traditional flavor

Experts attending the meeting believe that the pain point of industrial products missing the sense of kitchen cooking is being cracked
.
This innovative product incorporates the concept of healthy nutrition, with obvious regional characteristics and expanding application boundaries
.

Shao Wei, executive vice president of the Chinese Society of Food Science and Technology, said that salty flavor seasonings are the soul of the food industry, the key to grasping consumers, and an important support
for the convenience food industry.
In the future, it is hoped that enterprises will continue to increase innovation, develop more grounded products, and push traditional flavors to more application space
.

Cao Yanping, a professor at the School of Food and Health of Beijing Technology and Business University, said that for more than 10 years, regional characteristics have always been the focus of salty flavor seasoning products, and new, strange and special products have been continuously introduced, showing that the innovation of salty flavor seasoning products is very active
.
He hopes that in the future, technological breakthroughs
should be made in flavor reproduction, stabilization and slow release.

Zhao Lei, director of the Sensory Analysis Laboratory of the China Institute of Standardization, said that from the new products launched this time, it can be seen that enterprise innovation is taking two roads, one is to make sufficient efforts to restore traditional tastes; The second is to pay attention to the innovation
of characteristic novelty taste.
She suggested that companies pay attention to the description of flavor characteristics in the innovation process, while clarifying the application scenarios
.

Zhang Jianbo, director of the Standard Third Room of the National Food Safety Risk Assessment Center, said that from the perspective of innovation trends, enterprises are working hard around the word "taste", using natural ingredients and modern technology to achieve the naturalness of taste, such as old Beijing brine boiling, peppery soup flavor seasoning powder, etc
.
He hopes that in the future, more efforts will be made in the application of new technologies such as slow-release technology in products to better "lock" the taste
.

Bi Jinfeng, a researcher at the Institute of Agricultural Product Processing of the Chinese Academy of Agricultural Sciences, said that in the future innovation, one is to pay attention to the reaction correlation between the flavoring substances after the seasoning is compounded, and the other is that the application scenario needs to be subdivided
.

Mechanical equipment

Independent innovation towards intelligence, flexibility and systematization

In the process of helping the high-quality development of the instant noodle food industry, machinery and equipment play a vital role
.
What pain points have been broken through by the machinery and equipment of China's convenience food industry, and what innovations have been achieved? Among the innovative products of machinery and equipment in the convenience food industry this year, independent innovation accounts for 40%, energy conservation and environmental protection account for 40%, and application breadth accounts for 20%.

Some of these products reduce production energy consumption through optimized combination; Some have realized a multi-purpose machine and improved production efficiency; Some of them have realized multi-item production through intelligent upgrading for flexible needs; There are also combined process improvements that crack the pain points of
the industry.

Optimize the mix and increase productivity

Dosing is important
for instant noodle production.
Henan Dongfang machine quantitative fresh noodles machine and hot dry noodles integrated machine equipment, to achieve a machine dual-use, from the original traditional large packaging to quantitative packaging, can achieve the two products alternate production
.
At the same time, the equipment occupies a small footprint, saving production space
.

How to solve the problem of merging strips in the production of noodles? Zhengya automatic non-fried cooking noodle production line adopts the process of first cooking slices and then shredded drop box molding, which solves the problem
of merging.
The moisture content of the noodles entering the dryer is reduced, thus reducing the energy consumption
of production.
At the same time, the high-speed scattering box method is adopted to ensure the discretization
of the dough.

With the rise of local specialty noodles, enterprises have also increased the research and development of
related equipment.
Haikejia hand extension production line adopts the gradual shrinking calendering production process to achieve continuous automatic production, with high production capacity, with an average production capacity of 25 kg
per person per hour.
Henan East machine of the new lyophilized noodle equipment, the whole line automatic control, speed adjustable, save energy consumption, after lyophilization treatment, the dough cake has good
water rehydration.

In addition, when it comes to packaging, continuity is key
.
Beijing Dasen seaweed slitting boxing prefabricated bag packaging integrated machine, breaking the traditional segmented production mode, set slitting, packing, prefabricated bag packaging in one, saving production costs
.
Online bag positioning, the use of horizontal push prefabricated bag packaging technology to solve the problem
of seaweed automatic prefabricated bag packaging.

System innovation cracks production pain points

In the production of instant noodles, whether the feeding can achieve continuity is the key
.
In actual production, production efficiency
is often affected by untimely manual feeding.
Chengdu Jingwei Zizi Female Roller Cutting Charter Throwing Machine innovates the integral structure, that is, two charter machines are combined into one, saving space
.
In addition, the equipment compatibility is good, which can meet the flexible needs of multiple items, and can also solve the problem of
feeding difficulties in long material bags and large gram heavy material packages.
It is worth mentioning that the mother and daughter of the equipment use the same set of control systems, the switching reaction speed is fast, the time is short
.

The quality of the dough is crucial to the quality of the product, and the vacuum and the dough machine can improve the quality of
the dough.
However, how to ensure the vacuum while continuously discharging the material in the process of mixing surfaces is a difficult point for
scientific research and innovation.
The industry's most recognized vacuum and dough machines are also constantly evolving
.
Shandong Jiangtaki ball continuous vacuum and dough machine adopts vacuum and dough mode, which can carry out three-dimensional stirring of the dough, easy to operate, and can achieve continuous discharge
.
The third generation of Nanjing Yangzi's ultra-large vacuum and dough machine, the whole process of vacuum and surface has achieved automatic control, and the single machine production capacity can reach 500 kg / cylinder
.

Wei Yimin, a researcher at the Institute of Agricultural Product Processing of the Chinese Academy of Agricultural Sciences, pointed out that this year's innovative products in machinery and equipment, some equipment has achieved combined innovation and improved the application space; Some equipment is gradually improved and improved in continuous practice and exploration; Some devices have achieved disruptive innovation, flexible operation, and can match the production
of products of different specifications.
He pointed out that product innovation also needs to broaden the horizon, such as the combination with the
catering industry.

Meng Suhe said that on the road of large-scale production, domestic machinery and equipment enterprises have achieved "Chinese-style innovation" through continuous exploration and independent research and development, such as ball vacuum and dough machine, mother-daughter roller cutting and charter machine, etc
.
In her view, only scientific and technological innovation can empower the future development of
the food equipment manufacturing industry.
To do a good job in convenient food machinery and equipment, we must understand the food production process, cooperate with the processing industry, and dock with more industries such as the catering industry, and intelligent, flexible and systematic will be the inevitable trend
of the future development of the industry.

It is reported that the 22nd China Convenience Food Conference will be held at the Beijing International Convention Center on September 7-9, when the innovative products of the convenience food industry this year will be displayed
during the conference.

Editor-in-charge: Zhao Wenyang Review: Ren Guowei