The instant noodles industry falling, frozen food monopoly has not been formed
Food science and technology of China society of Meng Su lotus said in 22 years of development, the instant noodles as the pioneers of convenience foods, the support from 1992 to 2007, the main development of the industry for 15 years, but the development of the instant noodles take a detour, it is given priority to with enterprise self expansion, ignore the category of the foreign products publicity and industry interests, eugenics but not good example, and frozen food, maintain the convenience food pattern of sustainable development in China since 2007.
Meng Su lotus, points out that in 2013~2014, the whole of China instant noodle industry status is still falling, down on the competition by extrusion.Kang teacher, unity, today MaiLang white elephants, four big enterprise occupies 79% of the sales market, small and medium-sized enterprise's survival space is becoming more and more narrow.Henan enterprise sales fell by an average of 21% in 2013, industry urgently need to make a correction.Japan instant noodles in after more than 20 years development, its market share has reached more than 75% of the container, China is only 21%.
Compared with the instant noodles, frozen food industry is still in the stage competition, the monopoly has not been formed.In the first half of 2014, frozen food market growth slowdown in the beginning, but with the docking of the catering industry and group, business channel development, has brought new growth space for frozen food.
Instant noodles nutrition composition close to national recommended ratio
The meeting, the famous food safety experts, the tianjin university of science and technology, professor wang shuo for instant noodles, nutrition and security research report, was highly focused on by the parties.
The study shows that, through the instant noodles, steamed bread, rice, steamed buns, noodles, Fried rice with egg, frozen dumplings, chicken hamburgers, bread and other 15 kinds of commercially available meals of nutrients, such as analysis and comprehensive assessment, the safety than manual meal of instant noodles, stall meals have more security, such as food price considerations of instant noodles is inexpensive and trust of choice, not only provides the energy and the three major nutrients the human body needs, but the proportion of nutrition balanced, with other meals.This study can be convenient, scientific introduction to commercial health and nutrition value of meals, including instant noodles, frozen dumplings and other meals are very close to the Chinese food and nutrition development outline (2014-2020), "recommended ratio of dietary energy structure, namely the human daily grain food supply is no less than 50%, protein power ratio should be 11% - 11%, fat power than is not higher than 30%.
S focus on answering questions
Many consumers think of instant noodles, lack of protein, vitamins and mineral elements, is "junk food".To this, how to see?
Nutritional value is not low
Wang shuo, food safety experts, President of tianjin university of science and technology
We made a comparative study on the instant noodles and other 14 kinds of staple food nutrition, spent a year.Is not low, according to the results of a lot of instant noodles, nutritional value, not only for a short period of time, and so on.
The so-called "no bad food, only not reasonable prandial collocation".There is no any kind of food can provide comprehensive nutrition, also no one to eat only a kind of food can completely meet the needs of the body growth and development.
In recent years, Europe and the United States and other developed countries have adjusted the dietary guidelines, the main change is that the past always think protein is very important, now account for growing grains with fruits and vegetables.In fact, every country dietary pagoda or dietary guidelines figure, is very similar, the basic principle is diversity of food and balanced diet.Only a balanced diet, moderate exercise, can be a very healthy body.
The current more than 15000 kinds of convenient food in the world.Industrial developed countries in Europe and the us convenience foods have accounted for two-thirds of the national diet.Convenient staple food dietary contribution to residents is comprehensive, especially in the contribution of carbohydrate, protein and fat, etc.
Our country is also very concerned about convenience food, because it is very suitable for now life rhythm and work rhythm, but both delicious and convenient.
What is the source of convenience food nutrition composition of?
Rich raw material is basic
Wang shuo, food safety experts, President of tianjin university of science and technology
Rich food raw material is the basis of convenience food nutrition, such as instant noodles, the raw material have a lot of, have wheat, vegetables, meat, and some spices, can provide nutrition.Food science and technology is the guarantee of convenience food nutrition, such as protein and the deficiency of trace elements in instant noodles production enterprise can be as much as possible in the seasoning package to add ingredients such as eggs, meat, and dehydrated vegetables to make up for.
In 2014 to 2020, the development of Chinese food and nutrition program, there is a recommended intake of nutrients, in 2020 the national per capita daily energy intake from 2200 to 2200 kilocalorie, grain not less than 50%, fat is not higher than 30%.For a balanced diet, fat may account for the proportion of more and more small, daily protein intake per 78 grams, accounted for more than 45% high quality protein, vitamins and minerals and other micronutrients intake achieves the residents health needs.Is one of the focus of the development of convenient processing food nutrition, accelerate the development of meeting the requirement of nutrition science and food safety standards of convenience foods, like nutrition breakfast, fast food and so on.
A lot of misunderstanding of convenience food, originate from lack of dietary nutrition and health knowledge, therefore, need a comprehensive knowledge popularization of dietary nutrition health, and publish the appropriate dietary guidelines of different characteristics, such as diabetes group should eat what kind of food, this is a direction of development of convenience foods.
Before there are media reports, instant noodles contain 25 most kinds of food additives, taste good, harm, whether this is true?
Has nothing to do with food additives
Bao-guo sun, Chinese academy of engineering, President of the university of Beijing industry and commerce
Many media reported some unfair for instant noodles, it is a typical case.
In fact, the variety and quantity of additives, the absolute is not a measure of food is good or bad.Instant noodles in the use of food additives, both purpose and necessity.First of all, the food additive can increase the elasticity of the noodles or ductility;Second, can improve the appearance of the noodles, and play the role of flavoring, seasoning;Again, can increase the nutritional value of the instant noodles.Additives can also inhibit the Fried egg oxidation, so as to promote the quality of the bread.
A kind of food is harmful or harmless, which had nothing to do with how much contained in food additive composition, whether is the key additive varieties and its use in accordance with the provisions of the state.Now many media and consumers too much attention to the species number of additives in food, actually should focus on the issues of illegal and abuse of additives.
Also need to emphasize that the instant noodle is preservative-free, this is determined by the manufacturing process and product properties of instant noodles.Is the main purpose of preservatives inhibit the growth of microorganisms, to extend the food to save time.And finished product of instant noodles is very dry, low water content, microbial growth and reproduction conditions are not, so there is no need to add preservatives.
Food security is not lose other meals
