On October 18, Weizhixiang held an opening ceremony for its Suzhou Industrial Base. At the ceremony, Weizhixiang announced the launch of a project to produce 5,000 tons of food-grade fermented bacterial liquid and 50,000 tons of fermented prepared foods annually. Weizhixiang is the first company in the industry to adopt the new probiotic preservation technology, marking the beginning of a new chapter and signaling a transformation in the semi-prepared food industry.
On the same day, under the guidance of the China Institute of Food Science and Technology and with support from the Institute of Food Biotechnology of Jiangsu Industrial Technology Research Institute, Weizhixiang hosted the China Future Food Nutrition and Health Development Forum. At the forum, the Weizhixiang Food Nutrition and Health Fund was established to encourage universities and research institutions to conduct more research and innovation in food nutrition and health, thereby promoting the better development of the semi-prepared food industry in the future.
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Forum Establishes Weizhixiang Food Nutrition and Health Fund
"Using probiotic preservation technology can effectively inhibit the production of harmful bacteria and promote the growth of beneficial bacteria, providing an excellent taste experience while ensuring nutrition and health. We hope that through the application, research, and practice of this new technology, we can drive the semi-prepared food industry towards a healthier, more nutritious, and delicious direction," said Academician Shan Yang, an expert in food engineering from the Chinese Academy of Engineering, at the opening ceremony. He noted that with continuous technological progress, the semi-prepared food industry is also facing new opportunities and challenges, with technological innovation becoming an important driving force for high-quality industry development.
Meng Suhe, Honorary Chairman of the China Institute of Food Science and Technology, expressed her delight at the forum with two "firsts." "This is the first time that probiotic fermented liquid has been applied to the preservation technology of meat products and semi-prepared foods on an industrial scale. This is also the first time that China has broken Japan's technological monopoly in this field, a significant leap!" She highly praised the innovation and application of this new health and nutrition technology, calling it a significant enhancement of Weizhixiang's core competitiveness after 13 years of development.
Academician Shan Yang mentioned that the safety, nutrition, and health of semi-prepared foods are core issues for industry development. The industry usually employs liquid nitrogen quick-freezing technology to preserve freshness, quickly passing pre-processed products through their maximum ice crystal area at temperatures below -35°C, reducing the loss of nutritional components. Probiotics, being a natural and safe preservative, with lactic acid bacteria as an important component, can inhibit the growth of harmful bacteria and promote the production of phenols, amino acids, peptides, and other substances in food raw materials, ensuring the nutritional content and taste of food while benefiting human health. Probiotics have profound significance for the healthy development of the food processing industry.
Academician Chen Wei, President of Jiangnan University, discussed the importance of probiotics, emphasizing their close relationship with the gut, which is a crucial digestive organ, responsible for absorbing 99% of the food consumed. The gut is also the largest immune organ in the body, with about 70% of the immune function deriving from it. Additionally, the gut has a relatively independent nervous system, known as the body's second brain. The gut microbiota is vital for maintaining health and preventing diseases. Probiotics, defined as live microorganisms, mainly function to regulate gut microbiota balance, stimulate the immune system, and affect the digestive, immune, and nervous systems.
Research conducted by the Institute of Food Biotechnology (Yangzhou) of the Jiangsu Industrial Technology Research Institute found that lactic acid bacteria fermented liquid can enrich the flavor of beef products, inhibit the growth of spoilage microorganisms, delay the decomposition of fats and proteins, and improve the texture and taste of beef.
In his speech, Weizhixiang Chairman Xia Jing emphasized the importance of embracing a diversified food supply system and the potential of agricultural equipment facilities. He reiterated Weizhixiang's mission to provide excellent products for customers and contribute to societal development. Weizhixiang has always pursued high-quality raw materials to ensure the best nutrition and taste for consumers. To this end, they have developed a procurement and evaluation system for raw materials, incorporated fermented bacterial liquid technology into marination processes, and established comprehensive quality inspection standards. They also possess low-temperature storage equipment and independent cold chain transportation logistics, ensuring products remain in a low-temperature environment throughout storage, dispatch, and transport.
As Xia Jing pointed out, semi-prepared food is far more than just simple washing and cutting; it involves comprehensive food and culinary knowledge supported by advanced technology.
With the opening of Weizhixiang Industrial Base, the project to produce 5,000 tons of food-grade fermented bacterial liquid and 50,000 tons of fermented prepared foods annually will gradually reach full production capacity. This will effectively meet market demand and enhance the company's industry competitiveness. The use of food-grade fermented bacterial liquid aligns with consumers' increasing demand for higher product quality and supports future sustainable development.
Post time: Aug-14-2024