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Scientific and Technological Innovation to Promote High-Quality Development of the Food Chemical Products Industry

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Recently, the China Food Industry Association Soy Products Professional Committee released the 2020 China Soy Food Industry Status, Trends report. The report focuses on food chemical products. The report shows that the top 50 scale enterprises in the soybean products industry in 2020, sales and bean throwing volume are up compared with 2019, including sales of 29.04 billion yuan, an increase of 9.23% over the previous year, and after-tax profit increased by 18.99% compared with 2019.

Among the top 50 soybean product enterprises, there were 23 raw-based soybean product enterprises, 14 casual soybean product-based enterprises, 8 soybean milk and soybean milk powder enterprises, and 6 other soybean products (fermented, puffed, bean curd, protein, etc.). These enterprises are mainly concentrated in the country’s high population density, more economically developed eastern, central and southern regions.

‘From the performance and condition of China’s soy food industry in recent years, as well as the general environment of market consumption, it can be expected that China’s soy product industry will face good development opportunities in the coming period, with accelerated industry growth,’ Wu Yuefang, vice president and secretary general of the China Food Industry Association Soy Products Professional Committee, said.

Some companies have been working deeply in the food chemical products soybean products industry, and continue to make useful exploration and attempts. (hereinafter referred to as Zu Ming Co., Ltd.) is one of the outstanding representatives, never stop on the way to lead the high-quality development of the soybean products industry. 2020, Zu Ming Co. spent 200 million yuan to introduce an intelligent and standardized Japanese tofu production line at its production base in Anji, Huzhou City, Zhejiang Province, realizing the production process from soybean raw material de-hybridization, cleaning and soaking beans, grinding, cooking, filtering and slag removal, ingredient to filling, heating, sterilization and cooling, etc. fully closed, no manual contact with the fully automated production, to ensure maximum product safety, hygiene and quality stability.

It is understood that the set of production lines from Japan Takai Manufacturing Co., Ltd., the company’s sales director Takeda Masahide introduced: ‘Zu Ming shares the introduction of a total of four fully automated, standardized production lines, respectively applied to fill the tofu, cotton tofu, oil Yang tofu and Fu Gui silk tofu product production, production capacity has been greatly enhanced. The filled tofu production line, for example, can reach a daily production capacity of 100,000 boxes of salt brine tofu.’

In the fierce market competition, production capacity is one of the core competencies. Takeda Masahide said: ‘At present, Japanese companies’ expenditure costs are mainly in product management, labor processing, logistics and distribution, etc. In Japan, a centralised distribution model is implemented, and product management expenses do not account for a high proportion, and the core of cost control falls on the processing chain. Therefore, Japanese companies are constantly upgrading the automation capacity of their production lines as a way to cut expenses as much as possible.’

This is the road to bigger and stronger tofu enterprises, Takeda Masahide admits that in Japan, there are not so many tofu derivative products, and large enterprises mainly do tofu products, mainly filled tofu, silken tofu and kapok tofu three categories of ready-to-eat tofu, including a variety of different sizes, concentrations and flavors of boxed tofu. The explosive product Fugui Silken Tofu (raw fried silken tofu with a fried skin and a crispy exterior and tender interior), which has emerged in Japan in the last 10 years, occupies at least 30% of the market share. Small boxes of tofu are becoming increasingly popular with young people. One of the production lines introduced by Zu Ming Co. is capable of fully automated triage at the boxing stage, with a daily capacity of at least 180,000 boxes of small box-packed tofu, which is favored by the increasing number of single-occupant food groups.

In the process of industrial upgrading, the power of technology is undoubtedly enormous. Wu Yuefang expressed her appreciation for the spirit of product innovation that Zu Ming Co. has been emphasising for a long time. She proposed that under the new situation, the development of soybean product industry ushers in new opportunities and challenges, and enterprises should seize the opportunity of the national ‘Health China Strategy’ and ‘promoting industrial adjustment and upgrading’ to invest in plants and production line equipment to promote the quality improvement of the soybean product industry. Upgrade. Based on years of industry analysis and forecasting, Wu Yuefang believes that China’s milk production has basically reached its limit and urgently needs to increase soy milk supply to balance. During the epidemic, the number of people dining at home has increased, and the change of new catering channels, especially the rise of supermarkets and community supporting chain restaurants, is undoubtedly a major opportunity.

‘Standing at a new historical starting point, Zuoming’s successful listing injected a strong agent for the flourishing development of the soy products industry, and from Cai Zuoming’s body, I saw the responsibility and commitment of a company. He invested 150 million yuan to introduce intelligent bean sprout production lines, and another 200 million yuan to introduce fully automated, standardized tofu production lines, using high standards, strict requirements, and almost demanding requirements to produce these seemingly ordinary soybean products, laying a solid foundation for the healthy development of the enterprise in the long run. From the viewpoint of consumption structure, soybean products as a representative of vegetable protein sources, and animal protein meat products and dairy products, although facing competition from the industry, the market is still a blue ocean. The future continues to rely on scientific and technological innovation, soybean products industry will burst unlimited potential,’ Wu Yuefang said.

David Tobin did his degree in psychology at the University of Edinburgh. He is interested in mental health and well-being.

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