The rapid development of the fermented food industry

News from this website With the rise of national health awareness, fermented food is booming.

The salon invites fermented food experts, industry and economic scholars, industry leaders, leading companies, and mainstream media people in the industry to scan the environment of China's fermented food industry from their respective perspectives, discuss the current situation and future development trends of the fermented food industry, and share new technologies and new ideas and new concepts, and conducted in-depth communication on the development of the enzyme industry and product characteristics

The fermentation industry is booming, and the consumption of enzymes is soaring

Zhang Yongjian, director of the Food and Drug Industry Development and Supervision Research Center of the Chinese Academy of Social Sciences, who has been focusing on food industry research for a long time, said that when choosing food, consumers prefer to obtain healthy ingredients

China's fermented food industry is not only limited to improving production efficiency through strain culture screening and process improvement, but also more and more research on the health of products, and has spawned some active products in the market, such as probiotics, enzymes and other food or health food, effectively meet the growing demand for health

According to Lu Tao, Secretary-General of the Enzyme Industry Branch of the China Biological Fermentation Industry Association, in mainland China, the enzyme industry has only gradually developed in the past ten years, which is closely related to people's increasing emphasis on health

With the ever-increasing diversification of health demands, consumer enthusiasm for enzymes has soared rapidly

In recent years, with the improvement of R&D strength and the reputation of state-owned brands, many domestic brands such as By-Health and Zimeitang are also growing rapidly

To strengthen China's enzyme industry, it is urgent to consolidate standards and research and development foundations

At the same time as the rapid growth of consumption, the voices that the enzyme industry urgently needs to strengthen standards and scientific research, and regulate the market are also growing

Lu Tao pointed out that before 2015, because the enzyme industry was just emerging in China, the enzyme scientific research work was not fully carried out, the self-discipline work of the enzyme industry needed to be further coordinated and improved, and the product promotion and cognition were relatively chaotic, which led to some experts in the academic world.

In this regard, Zhang Yongjian believes that the enzyme industry standard should be improved as soon as possible, and the enzyme research work should be strengthened

It is reported that the Ministry of Industry and Information Technology has issued two industry standards, "Guidelines for the Classification of Enzyme Products" and "Plant Enzymes", which have effectively promoted the healthy development of China's enzyme industry

Different fermented foods have different nutritional and health values

Healthy consumer demand drives innovation in the enzyme industry

After long-term consumption observation and research, it has been found that fermented foods have a positive effect on reducing certain health risks

Duan Shenglin, vice president of the China Institute of Food and Fermentation Industry, pointed out that enzymes have the functions of anti-oxidation, improving immunity, and improving intestinal health

　　With the in-depth implementation of the Healthy China strategy, people are paying more and more attention to fermented products such as enzymes

　　Fermentation industry is a national strategic emerging industry and an important civilian production industry

　　Lu Tao pointed out that China's enzyme industry has four characteristics: rich raw materials, profound technical background, national policy support, and green ecology
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　　Duan Shenglin believes that the enzyme industry has certain technical thresholds, strains are the key, and craftsmanship is the core; only compliant, qualified and reasonable enzymes are true enzymes, regulations are the guarantee, and word of mouth is the truth
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In the future, the research on the efficacy of enzyme products will focus on the characteristics of raw materials, low GI, and intestinal health
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The product form will focus on liquid, powder, tablet and paste
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　　Ji Baoping, former vice president of the School of Food Science and Nutritional Engineering, China Agricultural University, pointed out that functional foods are not health foods
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The development of functional foods must be based on basic scientific research, and market promotion and dissemination need the support of scientific research data
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The key points in the development of fermented food include functional bacteria, functional ingredients, functional evaluation, fermentation process and maximum effective ingredient yield, sensory quality, and shelf life
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　　Ren Difeng, a professor at the School of Biology at Beijing Forestry University, said that in order for enzymes to meet industrial production standards, they need to have scale and adopt scientific production methods
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　　Lu Tao said that in the next step, the association will promote the development of the enzyme industry from six aspects, including industry self-discipline, establishing benchmarking enterprises, strengthening industry-university-research cooperation, improving standards, improving industry standards, and promoting basic research and nutritional evaluation
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　　Regarding the future of fermented foods such as enzymes, the participating experts reached a consensus: lead product production by consumer demand, increase market momentum, and gradually establish the concept of biological boosting technology and fermentation leading the future, so as to achieve the goal of enabling biological fermentation to empower a healthy China
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(Jumeiqiao)

　　Responsible editor: Zhang Jiazhen Review: Peng Zonglu