Scientific Interpretation of Food Safety and Health Hotspots in 2020 Hot Spot 5 of the Media Communication Conference:Plant-based Foods-A New Trend in Healthy Eating
By: Date: 2021-01-08 Categories: chinesefood Tags: ,
Scientific Interpretation of Food Safety and Health Hotspots in 2020 Hot Spot 5 of the Media Communication Conference:Plant-based Foods-A New Trend in Healthy Eatingimage
Guo Shuntang, Professor, College of Food Science and Nutritional Engineering, China Agricultural University


  Food Partner Network News, on the afternoon of January 8, 2021, the Chinese Society for Food Science and Technology, under the guidance of the China Association for Science and Technology, will host the 2020 Food Safety and Health Hotspot Scientific Interpretation Media Communication Conference. At the meeting, two experts, Guo Shuntang, professor of the School of Food Science and Nutritional Engineering of China Agricultural University, and Jiang Lianzhou, professor of the School of Food Science of Northeast Agricultural University and academician of the International Academy of Food Science, shared the hot issues of”plant-based foods-the new trend of healthy eating”.
  Hot spot 5:Plant-based foods-the new trend of healthy eating

  Interpretation Expert:

Guo Shuntang, Professor, College of Food Science and Nutritional Engineering, China Agricultural University

JIANG Lianzhou, Professor of School of Food Science, Northeast Agricultural University, Academician of International Academy of Food Science

Dear experts, friends from the media and online friends, good afternoon!
  Professor Jiang Lianzhou and I will jointly explain the concept and development of plant-based food.
   First of all, plant-based food is a new type of food, representing a more advanced consumption concept. In the past, the range of plant-based foods in our traditional sense was very wide, including other foods such as grains and oils, fruits, fruits and vegetables. Under the new consumption concept and the driving force of new processing technology advances, plant-based foods emerged. The idea is to provide human beings with sustainable development and high-quality protein. Specific plant-based foods use plants as raw materials, such as beans, grains or other processed products as sources of protein and fat. After processing, the texture, flavor, and shape of the product have similar characteristics to the corresponding animal-derived foods. What is the difference between plant-based foods and vegetarian and soy products? Plant-based food has a wider range of raw materials, more advanced processing technology, and more nutrition. Vegetarian food includes vegan, milk-based, and egg-based, sometimes related to religious beliefs…
  Second, plant-based food is the main direction of the future development of the global food industry. According to the United Nations’ 2019 World Population Prospects Report, the world population will grow to about 10 billion in 2050. According to the current development model, whether the rapid population growth can provide us with more sufficient protein and resources is facing new challenges. Protein accounts for 80%of global production. It has the characteristics of low resource consumption, abundant sources, and environmental friendliness. Vigorously developing plant-based foods is an inevitable choice for the development of human society for future food needs.
   Third, plant-based foods have excellent nutrition and health effects. From the perspective of nutrition and health, plant protein can meet the nutritional needs of humans for amino acids and protein, especially soy protein, which is a high-quality protein, which can fully meet the nutritional needs of the human body for protein. In addition, vegetable protein has the characteristics of low saturated fatty acids, zero cholesterol, and no antibiotics.
  The development of plant-based foods is very rapid, and great progress has been made in the world in 2020. Experts who develop this progress have suggestions:
  First, research institutes and enterprises should focus on the theoretical research of plant-based food science for the rapid development of plant-based foods. For example, the relationship between the texture change and quality formation of plant protein in the processing process, the effect of flavors and fragrances, and the problem of beany taste in soy products. The solution of high-value protein is very critical for future food development. At the same time, it is also facing new challenges such as homogenization of plant-based food products, low added value, and lack of high-end products.
  Second, to further improve the nutritional level of plant-based foods. From the perspective of nutrition, plant-based foods are still facing the problems of low nutrient density and lack of vitamin A, vitamin B12, minerals and other nutrients. It is urgent to study and solve how to carry out nutrition design and precise processing to meet the needs of human health.
   Third, data from the Plant-Based Food Association (PBFA) shows that about 29%of consumers intend to reduce the intake of animal food, but they are not vegetarians. Among flexible vegetarians, 40%of households drink both plant-based milk and milk, and 98%of consumers eat both plant-based meat products and animal meat. Plant-based foods provide consumers with a new choice in terms of dietary concepts, eating habits, food flavors, and nutritional needs.
  Fourth, relevant enterprises must be self-disciplined, self-reliant, and standardized operations to ensure that they provide consumers with nutritious, safe, healthy and delicious plant-based foods.
  As an emerging food, plant-based foods are safety is of paramount importance. Food companies should consciously implement the main responsibility, practice the people-oriented concept, actively research and develop high-quality plant-based foods, and provide consumers with nutrition, safety, health, and delicious food. Plant-based foods.
   Thank you everyone!

2020 Food Safety and Health Hotspot Scientific Interpretation Media Communication Conference Hot Spot Three:Rice Yeast Acid- -The culprit of”sour soup” poisoning

2020 Food Safety and Health Hotspot Scientific Interpretation Media Communication Conference Hot Spot 4:Immunization Power-the primary health needs of consumers in the post-epidemic era


2020 Food Safety and Health Hotspot Scientific Interpretation Media Communication Conference Hot Spot 6:Food Safety-awaken the awareness of crisis and eliminate food waste


2020 Food Safety and Health Hotspot Scientific Interpretation Media Communication Conference Hot Spot 7:Live Broadcast Bringing goods-blocking the security loopholes under the hot marketing


2020 Food Safety and Health Hotspot Scientific Interpretation Media Communication Conference Hot Spot 8:Import Cold Chain Food-Difficulties and Key Points in Epidemic Prevention and Control


2020 Food Safety and Health Hotspot Scientific Interpretation Media Communication Conference Hot Spot 9:Promise Such as viruses-“repeated offenders” that cause foodborne diseases


2020 Food Safety and Health Hotspot Scientific Interpretation Media Communication Conference Hot Spot 10:Food Allergies-the neglected”invisible killer” of food safety