China Food

Exclusive interpretation of the new dietary guidelines, what business opportunities are there in the changes of diet and nutrition?

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every revision of Dietary Guidelines means that a new blue ocean of the food industry has surfaced.
 
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Text: laurel, archur

Source: foodaily daily food (ID: foodaily)

On April 26, the Chinese Nutrition Society released the dietary guidelines for Chinese residents (2022), which once again aroused the discussion of scientific diet inside and outside the food industry. Compared with the fourth edition of dietary guidelines six years ago, the new edition timely reflects the upgrading of national health concept and the changes in consumption trend in recent years. It has improved the dietary guidelines, food types and intake, and the division of specific groups. It also puts forward the “Oriental healthy dietary model” for the first time, which can be described as an important guideline for Chinese Nutrition circles and food industry in the new consumption era.
 
As the basic document of health education and public policy, dietary guidelines are an important part of the national goal of implementing and promoting rational food consumption and improving people’s health. Based on the scientific research of more than 100 experts in recent years, the new dietary guide uses easy to understand language to guide people what to eat, how much to eat and how to eat. For food enterprises, smelling the new health needs from the new dietary guidelines and helping consumers make the dietary structure more scientific and rational will become a new idea for product innovation in the future.
 

Seven key points to jointly outline the future of the food industry

The scientific research report on dietary guidelines for Chinese residents issued by the Chinese Nutrition Society in January 2021 pointed out that the current situation of dietary nutrition of Chinese residents is not optimistic, which is mainly reflected in: the intake of whole grains and miscellaneous grains is insufficient, and only about 20% of people can reach an average daily intake of more than 50g; The average intake of fish and shrimp is 24.3g/day, which has not increased significantly over the years; The average intake of milk has been at a low level, which leads to insufficient calcium intake. The global disease burden study shows that unreasonable diet is the most important factor in the occurrence and death of diseases in China. The new dietary compass puts forward dietary suggestions to adapt to the new consumption environment. From these suggestions, foodaily selected seven key points closely related to the food industry, which will become a strong driving force for the innovation of the food industry in the next few years.

1. The status of the whole valley has risen

In addition to the “guidelines for eating more vegetables (2022)” in the 2016 edition, the “guidelines for Chinese residents to eat more vegetables” has been added. According to the scientific consensus on whole grain and health (2021) issued by 8 institutions including the Institute of nutrition and health of China Center for Disease Control and prevention, grain is the general name of grain crops dominated by gramineous plants, and whole grain retains the endosperm, germ, bran and nutrients of intact grain. It can be either a complete grain or a product after simple treatment such as grinding, crushing and tablet pressing.
Source: dietary guidelines for Chinese residents, food mapping
 
The improvement of consumers’ health awareness drives the vigorous development of grain market. As a traditional diet on the table, grain itself has natural affinity. On the other hand, the nutritional value of grain itself is increasingly explored and recognized by consumers, such as containing 7% – 18% protein, rich in B vitamins and minerals. One of the hotspots mentioned in the “annual business hotspots of daily food” released by foodaily in 2021 is “grain breaking the circle, multi habitat development subverts the imagination”, which refers to the trends of whole grain food, super grain and other whole grain food.
Photo source: foodaily’s annual business hot spot of daily food (2021)
 
When it comes to whole grain food, we have to mention the brands of whole grain bread that frequently appear in major live broadcasting rooms: breaking the stereotype of “sour, astringent and bitter” of whole grain bread in seven years and five seasons, taking “whole grain bread” as the core, adding tongue and multi grain balanced proportion of different super grains, and supplementing dietary fiber from bran of different grains.
Image source: the fifth quarter of the seventh year
 
In addition to the whole grain, the grain germ, grain bran, grain fiber and grain protein contained in it have gradually become the key components of food enterprises. The organic germ rice launched by Akita Manman and yayayale respectively takes the germ rice with more nutrition as the main selling point. According to the digestive function characteristics of infants, the germ rice is pretreated with flexible cutting, which not only makes the baby adapt to chewing, but also helps to improve the baby’s gastrointestinal digestion and calcium and iron absorption. Due to its nutritional, health and sustainability value, whole grain is breaking the circle to beverage, dairy, snacks and other categories to seize more categories and opportunities.
Source: Akita Manman
 

2. There are fish every week to protect cardiovascular health

The new dietary guidelines specifically mention that “eat aquatic products at least twice a week”. Compared with animal meat, aquatic products have low fat content and are rich in unsaturated fatty acids, which is conducive to cardiovascular and cerebrovascular health. Although the fish and shrimp are delicious, it is not easy for young people with fast-paced life to do a good job of wet, slippery and fishy fish and shrimp.
 
How to improve the cooking convenience of aquatic products? How to make Chinese people have fish and shrimp every week? In fact, the hot prefabricated vegetable industry since 2020 has already focused on fish and shrimp products. Zhenwei xiaomeiyuan, zhenzhai, Guolian aquatic products and Jiulun fresh cooking dishes respectively launched products such as pickled fish in golden soup, Japanese lemon grapefruit salmon, rattan pepper fish fillets and boiled fish, and sent a series of fish and shrimp meals into Chinese kitchens to enjoy the delicious fish and shrimp easily and conveniently.
Photo source: Zhenwei xiaomeiyuan tmall flagship store
 
In addition to prefabricated dishes, they are also widely used in snacks because of the plasticity of fish and shrimp meat. The mink’s low-fat Crispy Fish is made of deep-sea hairtail and contains 70% of the fish. It can be eaten crispy without frying. Cod is suitable for infants and young children because of its high protein and low fat. It often appears in snacks for infants and young children, such as simple and easy to make deer fresh cod pieces and Licheng baby cod intestines.
Source: mink flagship store
 

3. Eggs affected by cholesterol, it’s time to turn over

The 2016 version of the dietary guidelines mentioned “40-50g eggs per day”, while the new version of the guidelines emphasized “one egg per day”. Although eggs with good quality and low price have high nutritional value, they are avoided by people because they contain cholesterol. According to the scientific research report on dietary guidelines for Chinese residents, studies in recent years have not clearly shown that cholesterol has an adverse impact on human health or increases the risk of disease. Many studies have shown that the nutritional benefit of eating an egg a day is much higher than the effect of cholesterol.
 
The improvement of residents’ living standards and health awareness and the improvement of the quality assurance system of the food industry have burst out new vitality in the traditional category of eggs. Meiyuzi, which represents the new semi cooked cooking method, has “loose eggs” ready to eat in bags, Zhengda selenium enriched eggs and lutein fresh eggs containing specific nutritional elements, reflecting that the change of consumer groups has brought new consumption behaviors and scenes, and there are also great opportunities in the field of small eggs.
Photo source: flagship store of St. Dille Village
 

4. From 300g to 500g per capita, what is the increase of dairy consumption driven by?

After more than 20 years of rapid development, China’s dairy market has entered a prosperous situation in which a hundred flowers bloom. However, considering the consumption power of residents in low-level cities and vast rural areas and the perfection of product sales channels, the milk intake of residents in China has been at a low level. According to the statistical data of China dairy Yearbook, in 2019, the penetration rate of liquid milk in China’s first tier cities exceeded 90%, that in small and medium-sized cities was only about 50%, and that in rural areas was as low as 20%.
 
The 2022 dietary guidelines revised the per capita daily intake of milk and dairy products from 300g to 300-500g. The increase in the per capita target multiplied by 1.4 billion people means that a trillion market will be added every year. How can we translate this grand goal into consumers’ actual purchase behavior?
 
With the rapid rise of the new generation and the popularization of health awareness, consumers put forward higher requirements for dairy products, and pay more and more attention to the nutrition, taste and even packaging design of products. The multi-dimensional innovation of dairy market also makes it possible to stimulate greater consumption desire. For example, in the children’s cheese market favored by capital, the new generation of brands are conquering children and parents with innovative concepts: Dr. cheese, who ranks first in the original cheese market, introduces low salt and high calcium small round cheese, the calf without a drop of water has about the original cheese stick, Professor Meng’s children’s liquid cheese that can be drunk, and the bicycle boy cheese sandwich seaweed that combines seaweed snacks with cheese, Are creating one new race track after another.
Source: bikeboy flagship store
 
In addition to cheese, the yogurt Market with frequent “roll king” also continues to emerge with new products, adding moslian, a flavor pop bead × The hero alliance jointly signed the universe flavor yogurt, striving to make the raw materials pure and simple miaofuag, and adopt the Nordic ultrafiltration concentration technology to form the shape power yogurt with high calcium and high protein, striving to form differences in taste, taste and nutrition. The lactoferrin yoghurt that Wangwang recently won the gold medal of the Monte award is added with active lactoferrin. With the exclusive addition technology, it can better retain the activity of lactoferrin in the product and keep it unchanged for 28 days, so as to improve the immunity of urban white-collar workers.
Source: Wangwang flagship store
 

5. Limit salt, grab from the doll

The survey in 2015 showed that although the intake of household cooking salt showed a downward trend year by year, the intake of 9.3g per person per day was still higher than the recommended level of the Chinese Nutrition Society. A large number of studies have shown that excessive salt intake will increase the risk of moderate diseases such as hypertension and stroke. The 2022 dietary guidelines have raised the goal of “salt restriction” from
 
From the perspective of nutrition, sodium in salt is the culprit causing hypertension. Reducing sodium intake is the key to reducing salt for the whole people. Food enterprises implement salt reduction in different ways, such as flavor matching, replacement of salt sources, transformation of sodium chloride molecules, etc. for example, the flavoring brand tomorrow flavor white uses the compound flavor of nine kinds of mushrooms to reduce the sodium content by 20%; The Himalayan rock salt compound seasoning introduced by wutajiaxuan adopts the powder salt of Himalayan mountains, and the sodium degree is lower than that of ordinary table salt; Xinhe June fresh light salt soy sauce uses patented salt reduction technology to remove excess sodium ions and reduce salt without reducing flavor. In addition, four light salt soy sauces with different salt contents are designed in gradients to help consumers reduce salt scientifically and gradually.
Source: Xinhe flagship store
 
For most infants, the daily intake of sodium in food is basically sufficient, so what to prevent at this time is not lack of sodium, but inadvertently intake of too much sodium. Children’s cheese launched by Dr. cheese and Professor Meng focuses on high calcium and low sodium. The photosynthetic planet high calcium cereal launched by beca meets the very low sodium standard. The seaweed dietary fiber seaweed launched by century Bocan directly does not add salt to reduce the sodium content.
Photo source: Dr. cheese flagship store

6. It is urgent to adapt to aging diet

The seventh census shows that China’s population over the age of 60 is as high as 264 million, accounting for 18.7%, which means that the country is about to enter a moderately aging society. How the new generation of silver haired people eat more scientifically has become the focus of national attention. On the basis of the general elderly group, the new dietary guide adds the “elderly group”, which aims to call on the whole society to pay more attention to the dietary nutrition of the elderly.
 
On the one hand, the trillion scale elderly food market lacks standards, brands, single categories, poor experience and low penetration; On the other hand, the national level has successively issued regulations and standards such as the “national strategy to actively respond to population aging”, dietary guidance for the elderly, general rules for food for the elderly and so on, so as to standardize and guide the food industry for the elderly into a benign fast lane.
 
Among the top ten business hotspots in 2022 released by foodaily, two judgments are made on the market opportunities of elderly food: first, with more middle-class entering the elderly group and the rise of digitization, the overall consumption ability and aesthetic ability of silver haired people have been greatly enhanced, and they are more in pursuit of fashion and experience; The shape, function, scene and packaging requirements of aging products have been qualitatively improved. 2、 The new ideas, new cognition and new attitude of young people inject fresh vitality into the traditional elderly food market. The back feeding from youth has become a factor that can not be ignored in the contemporary pension model, and it is also a new force to promote the innovation of food for the elderly.
Photo source: foodaily’s annual business hot spot of daily food (2022)
 
Although on the whole, the development of domestic elderly food is still dull, many brands are still exploring the development of nutritional functional foods and daily meals suitable for the elderly in China. For example, the camel milk powder prepared before bedtime developed by Aoyou is added with functional raw materials “probiotics” and “tea theanine”, which contain high-power islet factor and rich lactoferrin. At the same time, it solves the four major life pain points of intestinal digestion, sleep, blood glucose control and immunity that the elderly are generally faced with.
 
As a close neighbor in an aging society, Japan’s many innovations in the field of elderly food are worth learning from. We can see the innovation space of food for the elderly, such as bonito Festival soup, plum brown algae bibimbap, kamoshimi よるしみみみみみみみみみみみみみみみみみみみみみ.
Source: kamoshimi official website
 

7. Oriental diet mode, full display of Chinese style

Since the 1990s, various dietary patterns have influenced the world through the media. For example, through the endorsement of celebrities, a vegetarian diet with great popularity in various countries; Ketogenic diet popular among sports and fitness people; For the prevention and control of hypertension, DASH diet, which has ranked first in the global healthy diet for eight consecutive years, and Mediterranean diet with olive oil and red wine as iconic foods, which advocates light and simple processing and is rich in monounsaturated fatty acids and dietary fiber.
Summary of typical global dietary patterns} photo source: foodaily
Various dietary patterns have had a great impact on the food industry. Taking vegetarianism as an example, a large number of plant meat start-up brands and a 10 billion market have emerged in China. Nu Skin vegetarian launched the world’s first whole piece of naturally textured pork, vegetable meat pasta developed by daily cooking, smile happy shake cup designed on weekdays and other products. It has been deepening in the dimensions of texture research, product form and eating mode, so as to maintain the vigorous vitality of the vegetable meat market.
However, from the aspects of food material selection, eating habits and taste acceptance, various eating patterns from abroad are not suitable for Chinese people. Instead of spending high education costs and “localization” transformation costs, why not directly promote China’s excellent diet model? On the basis of the “dietary guidelines of various countries”, the “new dietary guidelines” are fully absorbed and the results are added.
According to the scientific research report on dietary guidelines for Chinese residents released in January 2021, the intake proportion and cooking mode of various ingredients in Jiangnan area represented by Zhejiang, Shanghai and Jiangsu are close to the ideal dietary mode. From the previous monitoring results of residents’ nutrition and health status, this region not only has a high life expectancy, but also has a low risk of overweight and obesity, type 2 diabetes, metabolic syndrome and stroke. It can be used as a representative of the Oriental healthy diet model.
At present, the concept of Chinese health preservation is deeply rooted in the hearts of the people, and the unique advantages of Chinese diet have formed a joint force in China. The proposal of Oriental diet model will correct the name of Chinese diet at the national level, which is not only conducive to the food industry to explore new markets, but also promote China’s local food to the world.
 

How to guide industry innovation in overseas dietary guidelines?

In 1968, Sweden promulgated the world’s first “dietary goals”. By the 1970s and 1980s, developed countries and emerging economies in the world set off an upsurge of compiling residents’ dietary guidelines. The Chinese dietary guidelines began in 1989 and were published in the second, third and fourth editions in 1997, 2007 and 2015 respectively.
Throughout the evolution of dietary guidelines, it fully reflects the scientific cognitive changes of eating habits in various countries, and reflects the latest research results of nutrition and food science. The revision points of each edition of the guidelines are not only a nutritional overview of the food consumption trend during the revision period, but also a new driving force to promote the food industry.
Similar to the formulation of food regulations and standards, the preparation of dietary guidelines for Chinese residents is also drawing on the excellent experience of countries all over the world. How does the revision and change of dietary guidelines in Europe, America and Japan reflect the evolution of consumption concept?

1. 2015 vs 2020, changes in dietary guidelines for U.S. residents

On December 29, 2020, the United States Department of agriculture (USDA) and the Department of health and human services (HHS) issued the dietary guidelines for U.S. residents (2020-2025), which provided suggestions on “what to eat and drink can meet nutritional needs, promote health and reduce the risk of chronic diseases”. The new guidelines include all kinds of people in the whole life cycle, and put forward four health guidelines for healthy people and people at risk of disease, including encouraging residents to choose food and drink reasonably and maintain a healthy diet throughout their life.
Source: www.usda.com gov
Compared with the 2015 guidelines, the 2020 version has three prominent features:
1. Pay attention to the nutrition of the population, as well as the health needs of different individuals, such as obesity and diabetes.
2. Emphasize dietary patterns. Pay attention to reasonable and healthy eating habits and emphasize the importance of reasonable dietary structure, rather than emphasizing individual nutrients and a certain food in isolation.
3. From the perspective of different life stages and needs. In particular, the importance of a healthy diet early in life is emphasized. For the first time since the 1980 edition, healthy dietary patterns for infants and young children have been explicitly recommended in the guidelines.
The three concepts of specific population, balanced nutrition and whole life cycle have become necessary considerations when enterprises design products (diet and functional food for special population).
Source: slideplayer
From individual diet to packaged food development, the new guide gives design guidelines in sugar, saturated fat, allergic food and so on. There are also many places worth learning from domestic peers.
First of all, the new version of the guidelines has more specific and strict restrictions on sugar: infants under the age of two should 100% avoid any drinks and foods containing artificial sugar; The intake of added sugar over the age of two (including adults) shall not exceed 10% of the total daily energy source.
Sugar reduction has been carried out in the world for many years. Countries use sugar tax policies to regulate sugar use in the food industry. Designing low sugar products can certainly provide consumers with an environment for reducing sugar, but how can we control the total amount of daily complex dietary behavior? It is obviously difficult to complete the task of sugar control by relying on scattered packaged food alone. It is necessary to have enough publicity, guidance and demonstration for the standardization and scientificity of all day eating behavior. At present, the “therapeutic program” package, or “personalized subscription meal”, launched by the substitute meal body controller, achieves the purpose of reducing sugar and controlling card without changing basic eating habits through total amount control and continuous consumption. From the perspective of dietary guidelines, this “personalized subscription meal” focusing on long-term results may become a new way to improve the current situation of national diet.
Secondly, for saturated fat, it is stipulated that the energy from it every day should not exceed 10% of the total calories. No matter how fierce the wind of “fat return” blows in the current market, the intake of saturated fat should still be controlled. The elimination of “cholesterol” intake restriction must not be equivalent to the complete liberalization of fat (especially saturated fat). In a country with high sugar and high-fat foods such as the United States, obesity, overweight and related diseases are still quite serious. According to foodaily, only 23% of Americans currently consume less than 10% of their total calories.
Source: www.acc.org
In March 2016, the American College of Cardiology published an interpretation article on the 2015 dietary guidelines, which mentioned the source and composition of saturated fat in the mainstream diet of American residents. As can be seen from the above figure, pizza, hamburger, sandwich and meat food are the largest “contributors” of saturated fat, accounting for 35%.
Therefore, for the U.S. food industry, the focus of controlling saturated fat intake can be on the “healthy” transformation of daily staple foods, such as more use of plant-based instead of fat, making up for the taste defects after fat reduction through food texture improvement, or adding functional components conducive to fat digestion and metabolism. In China, foodaily has not seen similar findings, but regardless of the composition of saturated fat sources, advocating “diversified diet based on increasing fruits and vegetables, beans, aquatic products and dairy products” should become the design reference for the development of new staple foods, substitute foods and other healthy foods.
Third, for allergic foods, it is recommended to introduce other auxiliary foods into the baby’s diet. For example, at the age of 4-6 months, the introduction of food containing peanuts can reduce the risk of baby allergy to peanuts.
As we all know, infants and children are high risk groups of food allergy. Different from the previous solutions to stay away from allergens, in recent years, the nutrition community has increasingly tended to “move forward” the solutions to the infant stage. Compared with China, the proportion of allergen added food in infant food listed overseas has increased year by year. For example, American baby food brands such as happy family and mewe add nuts such as peanuts and cashew nuts to the products to help the baby adapt to allergic food early and reduce the incidence of anaphylactic symptoms in the later stage.
Source: happy family, mewe official website
Due to the increasing proportion of cesarean section, the decline of breastfeeding rate, and the changes of parents’ dietary behavior and living environment, allergic diseases of infants and young children in China have shown a rapid upward trend in recent years. In 2016, the National Center for Disease Control and Prevention conducted a survey on infants aged 0-24 months in 33 urban residents, which showed that 12.3% of infants were suffering from allergies. In 2019, the survey on allergic symptoms of 0-2-year-old infants in Chongqing showed that the proportion of egg and milk allergy was 5.5% and 5.7% respectively, and food allergy was as high as 11.1%. Allergy has become one of the national health problems that need to be faced up to. However, due to the lack of popular science publicity, the limited allergen screening capacity of local health institutions and the high cost of testing, allergy has not attracted the attention of the Chinese people.
The recommendations of the new dietary guidelines in the United States provide a new dietary solution to the allergy problem in China. If it is said that using milk to replace protein (such as soybean), hydrolyzed protein, or removing allergens is a “plugging” strategy, then the appropriate introduction of allergens into the diet in the early stage of life to enhance the adaptability of the body is not regarded as a “Dredging” method.
Will this drive innovation in the infant and child food industry? We’ll see.

2. 2016 British dietary guide

The UK’s latest edition of the Eatwell guide was revised in 2016. Compared with the previous edition (2010), some food intake has been adjusted. Compared with China and the United States, we can see several obvious differences.
Source: www.gov.uk
First, the intake of limited ingredients is more specific and detailed. In terms of sugar restriction, it is suggested that adolescents and adults over the age of 11 should consume less than 30g or 7 cubes of sugar every day. Nutritionists point out that smoothies and fruit juices cannot be used to meet the demand for five servings of fruits and vegetables a day. Instead, limit your daily consumption to 150ml. The new guidelines remove foods high in sugar, salt and saturated fat from the “plate map”, such as cakes, potato chips and chocolate. This does not mean a complete ban on such foods, but suggests how people should reduce the risk of obesity.
In terms of salt and fat, it is recommended that adults should be less than 6G of salt per day; Men consume 20g saturated fat and women 30g saturated fat. In terms of dietary fiber, the British people are expected to consume 30g of fiber every day, as well as 5 portions of fruits and vegetables, 2 pieces of whole wheat biscuits, 2 pieces of whole wheat bread and 1 portion of baked potatoes with skin.
Compared with China and the United States, Britain is relatively simple in terms of national size (population, area, number of nationalities) and eating habits. Making detailed dietary recommendations is more conducive to the daily implementation of consumers. For the food industry, these detailed figures mean accurate and predictable market size and business opportunities.
Source: www.hellomagazine.com com
Second, the importance of local ingredients. Potatoes, bread and fish are the staple foods of the British people, so they also get a special appearance in the dietary guide. According to the 2016 edition of Eatwell guide, the basic meal of British people should include potatoes, bread, rice or other starchy foods, preferably whole wheat bread. In terms of protein composition, beans, fish, eggs, meat and other protein containing foods should be reflected. It is also mentioned that “two fish per week, one of which should be oily”. Eat 5 servings of all kinds of fruits and vegetables every day. All fresh, frozen, dried and canned fruits and vegetables can be included.
The BBC once regarded “localization” as a new trend shaking the British food industry. Handmade pies, sour bread, grass fed animal meat, fruits and vegetables picked in the garden may not get a place in big supermarkets, but they are the categories favored by many start-ups. For example, little tummy, a British local brand founded in 2017, makes fresh, nutritious and balanced baby food with local organic ingredients. It is the first baby food brand approved by pediatricians and distributed home through subscription system. Its organic cold pressed fruit and vegetable puree won the “best baby food Award” in 2019 by absolutely Mama awards.
Source: little tummy official website
The long food culture, rich agricultural products and mature food industry system have created strict standards for food materials in the European food industry. Local food materials have obvious advantages in “clean labeling”, promoting local economy and sustainability. They have become the field of vigorous development in European countries and an important conceptual source of product innovation. From the past, the food innovation awards hosted by Europe, such as the world food / dairy / beverage innovation awards, sial under Foodbev and the “Oscar” great taste in the food industry, all focus on the innovative development of regional food materials in European countries.
For the domestic food industry, localization is also a blue ocean worthy of deep exploration and imagination. Last year, Chinese tea brands led regional fruits such as oil oranges and yellow skins to burst into red. The leading performance of donkey hide gelatin, red dates and other medicinal and food homologous ingredients in the Chinese health care track is the best market example.
Third, pay attention to food labeling. The UK is the first country in the world to implement the color food labeling system, and launched the “standard traffic light food labeling plan” as early as 2013. Color nutrition labels are easy to understand and can encourage consumers to turn to foods containing lower energy, salt, fat and saturated fat.
Photo source: www.dailymail.com co.uk
In the new edition of Eatwell guide, the British government advised people to choose as many green and orange labels as possible and fewer red labels. Adhere to the traffic light label and promote local food enterprises and foreign brands entering the UK market to raise the rationality of nutrients to a new level. Teach consumers how to identify healthier products and fundamentally establish a beacon tower of “health first” for the food industry.
 

Summary

Eating well and eating healthily is people’s unremitting pursuit. Each revision of the dietary scientific development guidelines is the result of the joint force of the scientific development of diet and nutrition; Every time the dietary guidelines are issued, the Chinese people are guided to take a step closer to their ideal goals.
 
The implementation of dietary guidelines requires the efforts of all sectors of society to work together. The food industry should show a hundred times enthusiasm and use innovative products to help Chinese people’s dietary nutrition be scientific and accurate. The consumption upgrading driven by industry innovation can become a new starting point for the next round of guide revision.
 
Foodaily is willing to work with food colleagues to explore the potential business space in the dietary guide. Is there anything more exciting than studying the dietary rules of 1.4 billion people?
 
reference:
1. Dietary guidelines for Chinese residents (2022), dietary guidelines for Chinese residents (2016), China Nutrition Society
2. Scientific Research Report on dietary guidelines for Chinese residents (2021), China Nutrition Society
3. Scientific consensus on whole grains and health (2021), China CDC
4. The dietary guidelines for U.S. residents (2020-2025) was released, and four core guidelines were recommended, January 4, 2021
5. How to interpret the latest dietary guidelines in the United States (2020-2025)? What are the highlights? Chinese health in North America, Vol. 3, No. 1, 2021.
6、The Dietary Guidelines for Americans (2015-2020): Knowing the New Recommendations for Healthy Eating Patterns. 2016.3.7 
7. Wang Shuo et al Epidemiological investigation on symptoms of allergic diseases in urban infants aged 0 ~ 24 months, Chinese Journal of child health care, 2016, 24 (2)
8. Wu Yongning Research status, progress and Prospect of food allergy in China, national food safety risk assessment center, September 2021
9. The latest British diet guide: how much water, fruit, vegetables and basic meals to eat Dingxiangyuan, May 19, 2016
10. Food and environment: shake the new trend of the British food industry – “local food” BBC Chinese network, June 23, 2021

Source of cover image: dietary guidelines for Chinese residents (2022)

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