"Three reductions and three highs" have "Shandong experience"

Residents' nutrition and chronic disease status are important indicators reflecting the country's economic and social development, health care level and population health quality

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

Accelerate the transformation of achievements and develop new products with "three reductions"

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 introduced that currently countries around the world have proposed sugar reduction plans, "but sweetness is one of the indispensable flavors of food, so choosing healthy functional sugars instead of traditional sugars has become a common concern in the industry.

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

Implementing the "Three Reductions" Action

In 1692, Dezhou Braised Chicken was created.

Zhang Qingyong, deputy general manager of Shandong Dezhou Braised Chicken Co.

Zhang Qingyong believes that the food industry is an ethical industry, and the nutrition and health of food is a major issue that cannot be ignored

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 difficulties, and has developed an integrated technology for salt reduction production to achieve salt reduction without reducing freshness and reducing salt.

　　Through in-store posters, display boards, and tables, Shandong Cultural Tourism Hotel Group conveys the concepts of healthy eating such as salt reduction, oil reduction, sugar reduction health menu, delicious plant meat, and healthy energy choices to consumers, creating a healthy diet and exquisite food.

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

Set up a "three reductions" alliance to promote 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 principle of prevention, further improve the health level of residents, and promote the high-quality development, transformation and upgrading of the food industry , Under the guidance of Shandong Provincial Center for Disease Control and Prevention, Shandong Provincial Food Quality Promotion Association and Shandong Provincial Restaurant Association recently established the Shandong Provincial Food and Catering Industry "Three Reductions" Alliance in Jinan

　　In the "Three Reductions Proposal" proposed by the Alliance, it is recommended that food production and catering enterprises take active actions to incorporate the "Three Reductions" into the corporate development strategy, so as to better undertake the social responsibility of implementing the "Three Reductions" and promoting people's health; It is recommended 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 the taste and health needs of consumers; Low-sugar food and catering provides more convenient services; advocates joint action to guide consumption scientifically; advocates that the concept of "three reductions" and relevant knowledge such as nutrition and health be gradually incorporated into relevant marketing and marketing activities, and increase the "three reductions".

　　Guo Xiaolei, chief expert in the field of chronic disease prevention and control at the Shandong Provincial Center for Disease Control and Prevention, pointed out that key food processing enterprises should be encouraged to produce "three reductions" foods, establish a database of nutrients such as energy and fat in commercially available prepackaged foods, and realize data sharing

　　According to reports, the Three Reduction Alliance is a public service platform for industry exchange, cooperation and coordinated development, which is 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
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　　(Ma Yonggang)

         "China Food News" (December 1, 2021 Edition 01)

(Editor-in-charge: Gu Yufei)