Is it really safe to eat food with gold and silver foil?
Is ice cream not melting, is it really harmful to the human body, or is it misunderstood?
How to avoid food safety incidents such as earth pit sauerkraut?
Has Hex Technology Exploded, Has Food Additive Been "Demonized"?
Can prepared dishes be equated with unhealthy diets high in oil and salt?
Regarding these public doubts about food safety and nutritional health, how to use scientific knowledge to truly resolve them?
Recently, under the guidance of the China Association for Science and Technology and sponsored by the China Society of Food Science and Technology, the "2022 Food Safety and Health Hotspot Scientific Interpretation Media Communication Meeting" was held in Beijing. The nine hot spots of food safety and health released at the meeting reflected the trend of public opinion in 2022 main concern.
It is worth mentioning that at the same time as these nine hotspots were announced, several academicians and experts from the food industry, including Chen Junshi, Sun Baoguo, Zhu Beiwei, Chen Jian, and Shan Yang, discussed the topics including prepared dishes, ice cream, sauerkraut, and so on. Authoritative scientific interpretation of every hot topic including soy sauce double standard.
Hot spot 1: Prefabricated dishes
Cold thinking under the frantic pursuit of capital
Zhu Beiwei, academician of the Chinese Academy of Engineering, vice chairman of the Chinese Society of Food Science and Technology, and director of the National Marine Food Engineering Technology Research Center of Dalian University of Technology, said that prefabricated dishes have become a food category favored by consumers, which has promoted consumption patterns from "vegetable baskets" to "vegetable baskets". Dishes" change.
In addition, Zhu Beiwei emphasized that there are still problems such as safety risks and supply chain construction in the prepared vegetable industry, and it is urgent to achieve innovative breakthroughs by consolidating the scientific foundation.
The prefabricated vegetable industry should increase policy support and rely on technological innovation to create a "delicious + healthy" dual-oriented development model for prefabricated vegetables.
Hot spot 2: Hex Technology
Food additives are once again "demonized"
Sun Baoguo, academician of the Chinese Academy of Engineering, chairman of the China Society of Food Science and Technology, and president of Beijing Technology and Business University, believes that food additives are not equal to illegal additives. Without food additives, there will be no modern food industry. Reasonable and legal use of food additives will not affect human health. .
It is recommended to strengthen network supervision and create a clean and upright network environment.
Food companies should start from themselves and consolidate the scientific and technological connotation of product safety and health.
All parties should continue to strengthen science popularization, guide consumers to scientifically and rationally understand food additives, and do not believe or spread rumors.
Hot spot 3: Pit sauerkraut
There can be no "pit" in the security of the industrial chain
In 2022, CCTV's 3.15 party exposed the chaos of using earthen pits to pickle sauerkraut. The sanitation of the earthen pit pickling process was worrying, and the live scenes of stepping on sauerkraut and throwing cigarette butts were shocking. For a while, it became the focus of public opinion.
The industrial chain security issues exposed by the earth pit sauerkraut incident have attracted people's attention.
Shan Yang, academician of the Chinese Academy of Engineering, executive director of the China Society of Food Science and Technology, and president of the Hunan Academy of Agricultural Sciences, said that the processing of sauerkraut not only has a huge market demand, but is also an important way for farmers in poor areas to increase their income.
The industry needs to change and improve. It is necessary to establish a strict and traceable safety system from the source; guide sauerkraut production and operation enterprises to accelerate the use of modern technology to transform and upgrade traditional industries; accelerate the construction of standard systems to escort the development of the industry.
Implement the main body of food safety responsibility to the enterprise, and move the defense line of industrial chain risk prevention to the front end.
Let food safety no longer have "pit".
Hot spot 4: Gold and silver foil powder
Food "inlaid with gold and silver" is not advisable
Chen Junshi, academician of the Chinese Academy of Engineering and general counsel of the National Center for Food Safety Risk Assessment, said that food containing gold and silver foil powder generally does not cause harm to consumers' health, but it is also not beneficial to human health.
Gold and silver foil powder is not a food additive allowed in our country, nor is it a food raw material.
Food producers and operators should not produce, operate, or import food containing gold and silver foil powder.
Consumers should also establish a rational consumption concept and refuse to consume food containing gold and silver foil powder.
Hot spot five: big food concept
An important basis for future food development
The report of the 20th National Congress of the Communist Party of China proposed to "establish a big food concept".
Establishing a big food concept is to better meet the needs of the people for a better life, grasp the changing trend of the food structure of the people, and ensure the effective supply of various foods such as meat, vegetables, fruits, and aquatic products while ensuring food supply. Neither will work.
Chen Jian, academician of the Chinese Academy of Engineering, vice chairman of the Chinese Society of Food Science and Technology, and director of the Academic Committee of Jiangnan University, believes that the big food concept is an important content and objective requirement for promoting agricultural modernization, which is conducive to the development of food resources in an all-round and multi-channel way, and consolidates and Improve my country's sustainable food supply system.
The big food concept conforms to the changes in the food consumption structure of the people, and the fundamental way to implement the big food concept lies in science and technology.
The food industry should strengthen the research and development of key common technological innovations, plan future food safety risk management, strengthen the scientific interpretation of the big food concept, and promote the innovative practice of the big food concept in the food industry.
Hot spot 6: Ice cream does not melt
Cast a "spell" or misunderstood?
Fan Daming, vice chairman of the Frozen and Refrigerated Food Branch of the China Society of Food Science and Technology and dean of the Science and Technology Research Institute of Jiangnan University, said that ice cream is one of the frozen drinks that consumers generally consume in summer. To judge the melting speed of ice cream, it is necessary to comprehensively consider temperature and ice cream. Multiple factors such as total solids content.
Carrageenan, sodium alginate, guar gum, locust bean gum, etc. are thickeners allowed in the national food safety standards, and can be used in ice cream in appropriate amounts according to production needs.
Enterprises need to consciously fulfill their main responsibility for food safety, and at the same time, all parties should strengthen the dissemination of popular science on ice cream.
Consumers should pay attention to the outer packaging and storage temperature when purchasing ice cream, and pay attention to the consumption time and consumption amount when eating.
Hot spot seven: double standard soy sauce
Does food really have national differences?
Li Ning, vice chairman of the China Society of Food Science and Technology and director of the National Food Safety Risk Assessment Center, believes that the focus of standard management in various countries is different, and it is neither reasonable nor meaningful to hype "double standards".
Li Ning emphasized that the framework, formulation principles, and control objects of my country's national food safety standard system are basically consistent with those in the world, and various standards are determined according to my country's national conditions, which can effectively guarantee my country's food safety.
Products produced according to the standard are safe with or without food additives.
Hot spot 8: Have you eaten (yang)?
Dietary health in the new stage of epidemic prevention and control
Ding Gangqiang, vice chairman of the Chinese Society of Food Science and Technology and director of the Nutrition and Health Institute of the Chinese Center for Disease Control and Prevention, said that fighting against the new crown virus infection is a challenge for the whole people. At this stage, practitioners in the catering industry should advocate a balanced diet, Reasonable collocation, because it is an important factor in building the body's immunity.
The food industry should provide nutritious, delicious and diversified foods, and use functional substances and raw materials with natural and healthy characteristics to create new types of healthy foods that meet the needs of different consumer groups.
Hotspot 9: "Package Restriction Order" Landed
Excessive food packaging has a "curse"
Luo Yunbo, honorary vice chairman of the China Society of Food Science and Technology and director of the Special Food Research Center of China Agricultural University, said that the revision and implementation of regulations and standards will help reduce the burden on consumers, guide green production, and help realize effective supervision by government departments.
Manufacturers should raise their awareness, take the initiative, fulfill their social responsibilities, and provide the market with higher-quality, more environmentally friendly and low-carbon products.
Text/Reporter Lei Ruotong