Development of science and technology industry: The development of whole grains in my country is still in the early stages of attention and interest, and the industry needs to overcome the long-term consumption inertia of refined grains. The development of whole grains requires the joint efforts of government policy guidance, enterprise R & D and production, collaborative scientific research, media publicity and consumer awareness improvement. Reshaping the new ecology of healthy grain food processing and consumption, covering research on the relationship between whole grains and chronic diseases, variety database construction, ingredient solutions, technical specification systems and food system architecture, is a people’s livelihood and systematic project.
Policy and platform progress: A number of national policy documents clearly promote the development of whole grain healthy foods and encourage increased intake of whole grains. Professional institutions and societies have been established, such as the Whole Grain Branch of China Food Science and Technology Society, to promote academic exchanges, science popularization and international cooperation. The National Whole Grain Action Plan was launched and professional consensus was released to help consumers improve their awareness and develop habits. The National Grain Industry (Whole Grain) Technology Innovation Center was awarded, focusing on quality improvement, processing, health research and data sharing.
Standard system construction: Faced with differences in international whole grain standards, it is crucial to build and improve my country’s standard system. The first whole grain standard “Whole Wheat Flour” was implemented, and a number of subsequent national standards, industry standards and group standards were successively introduced, laying the foundation for market standardization. China experts participate in the formulation of international whole grain standards and enhance their international voice.
Technical system construction and innovation: Since 2009, my country has started with the processing of coarse grains and gradually expanded to the field of whole grains. Integrated application of whole-grain physical stabilization processing technology, instant nutritious porridge embryo physical shaping and granulating and other technologies, the whole-grain food produced has higher content of bioactive ingredients such as dietary fiber, vitamins, and phenolic substances, which is better than polished rice and white flour products. The nutritional health characteristics of products have been significantly improved. Through processing quality evaluation and applicability research of coarse grains, a whole grain technical system will be built, covering component analysis, processing optimization, product development, etc. Marketing of whole grain products and improvement of consumer awareness promote sustainable development of the industry.
my country’s whole grain science and technology and industry are in a stage of rapid development, with clear top-level design, strong policy support, gradually improving the standard system, continuous technological innovation, and broad market prospects. In the future, it is necessary to continue to strengthen multi-party collaboration, deepen research and application of whole grains, and promote the healthy and rapid development of the whole grain industry.
Post time: Oct-11-2024