The dairy industry is an important industry related to the national economy and people’s livelihood, and it is also an important fulcrum for a healthy China, rural revitalisation, scientific and technological self-reliance and economic security. The Party and the state attach great importance to the development of the dairy industry. With the joint efforts of all walks of life in the industry, China has made remarkable achievements in the in-depth processing of dairy products, nutritional research and intelligent production. However, it still faces new challenges between the development mode, industrial structure and market demand. Despite facing many challenges, China’s dairy industry has been actively seeking breakthroughs and transformation. Under the overall guidance and support of the government, enterprises attach great importance to and continue to invest in technological innovation to become the core engine driving the high-quality development of China’s dairy industry. In nutrition and health, deep processing, intelligent manufacturing, biological manufacturing, green low-carbon technology Important breakthroughs have been made in art and other fields. In order to create a model of dairy product innovation and industrial upgrading, and help the high-quality development of China’s dairy industry, the China Dairy Industry Association organised industry experts to systematically sort out the top ten achievements of scientific and technological innovation in China’s dairy industry in 2025 through result collection, literature analysis, industrial research and other ways. The following is hereby released.

The exclusive strain of domestic infant matching

The early 1000 days of life is the golden window period for intestinal flora colonisation and immune system development. As the core functional substrate for the intestinal micro-ecology construction of infants and young children, probiotics have gained international consensus on their health efficacy. However, China’s infant probiotics have long faced bottlenecks such as dependence on imports of core strains and unclear targets, which has become a core shortcoming that restricts the high-quality development of China’s infant nutrition and health industry.

The National Dairy Technology Innovation Centre, together with Yili Group, carried out an independent attack and successfully isolated the infant subspecies YLGB-1496 of Bifidobacterium Chang from the breast milk of healthy mothers in China. It has been confirmed by authoritative institutions such as China Agricultural University that this strain can make efficient use of breast milk oligosaccharides (HMO), significantly reduce the incidence of eczema and respiratory infection symptoms in infants and young children, improve intestinal comfort, reduce the incidence of diarrhoea and the severity of symptoms, and effectively help the establishment and development of the immune system in early life. With solid safety and efficacy evidence such as whole genome sequencing and multi-centre clinical trials, YLGB-1496 has been officially included in the National Health Commission’s List of Bacteria Available for Infant Food.

YLGB-1496 is the first Bifidobacterium strain independently developed and approved by China. It has broken the long-term monopoly of probiotic strains for infants and young children by foreign countries, and realises the autonomy and control of the whole chain from strain screening, efficacy verification to large-scale production. The successful approval of this strain marks that China has made a key leap from “technology following” to “independent leading” in the field of infant probiotics, providing solid scientific and technological support for improving the core competitiveness of domestic infant formula milk powder and ensuring the safety of the national dairy supply chain.

Innovative application of sn-2 DHA functional lipid

Functional lipids are an important part of early nutrition of infants and young children. DHA is an indispensable key nutritional factor for the cognitive and visual development of infants and young children. However, compared with breast milk, traditional DHA mostly adopts non-sn-2 esterification form or random distribution structure, and the absorption efficiency and metabolic utilisation rate are low, which restricts the upgrading of infant brain nutrition from “component supplementation” to “structural precision nutrition”.

Junlebao and other dairy enterprises and scientific research institutes jointly tackled the situation. Based on the proprietary microbial fermentation, low-temperature extraction and physical refining technology system, they took the lead in launching high-sn-2 DHA algae oil. Sn-2 DHA accounts for as high as 50% of the total DHA ratio, which is very close to the natural distribution of DHA in breast milk. While accurately simulating the nutritional composition and proportion of DHA of breast milk, the upgrade of DHA from “content enhancement” to “structural delivery” has been realised. Compared with conventional DHA, sn-2 DHA places more emphasis on the accuracy of fatty acid location, which helps to improve the stable release and absorption and utilisation efficiency of DHA in the process of digestion. It has the comprehensive advantages of more bionic structure, more efficient absorption, more scientific formula, and more prominent industrial barriers.

The development and application of sn-2 DHA marks the important transformation of China’s functional lipid research from single nutrition enhancement to breast milk affinity structure innovation, and provides a new technical path for the high-quality development of infant formula. At present, sn-2 DHA has been applied in products such as Junlebao, Mengniu, Feihe, etc., which has improved the scientific and technological content and core competitiveness of domestic infant formula milk powder, and provided representative scientific and technological support for China’s dairy industry to move from “following the formula” to “structural innovation”.

New probiotics targeting intestinal orphan receptors

As the core functional base of nutritional and health products, the health efficacy of probiotics has become an international consensus. However, China’s core strains rely heavily on imports, and there are biosafety hazards and international trade risks. At the same time, traditional probiotics generally have bottlenecks such as unclear targets and insufficient efficacy, resulting in insufficient precise regulation of strains, which has become a difficult problem that restricts the high-quality development of the industry.

Mengniu, Yili, Junlebao, Bright, Sanyuan, Weigang and other enterprises, together with colleges and universities, have tackled the precise selection of strains and in-depth cracking of functional mechanisms. Among them, Mengniu and China Agricultural University successfully selected and obtained independent intellectual property rights from the intestines of the long-lived people in Bama, Guangxi. (CGMCC No.17827), through cooperation with top teams such as Peking University, its unique glucose-lowering mechanism was revealed for the first time: Lc19 metabolism produces a new bioactive substance – tryptophan-cholic acid (Trp-CA), which specifically activates the intestinal orphan receptor MRGPRE, and then Stimulate L cells to secrete glucagon-like peptide-1 (GLP-1) to realise the precise regulation of blood sugar homeosis. This breakthrough original achievement was published in the top international journal Cell, marking that China’s basic research in the field of food science has reached the world’s leading level.

The strain Lc19 won the “Annual Excellent Blood Sugar Health Raw Material Award” at the 9th Asian International Dairy Innovation Summit, and was successfully applied to the “Antang Shield” series of probiotic powder and milk powder and other products, which not only broke the long-term monopoly of foreign strains, but also marked the successful entry of Chinese dairy enterprises into the global “precise nutrition” innovation chain. High-value links have opened up a new development path for the industry based on local scientific research and serving the world.

The first GOSS system to realise the flexible production of milk ingredients

Deep processing is the key engine that drives the value of raw milk to jump. Its core lies in the efficient separation and high-value utilisation of milk source materials. However, the traditional milk source ingredient production line mostly focusses on the extraction and separation of a single group, and there are common pain points such as low raw milk utilisation rate, high production line switching cost, lack of flexible production capacity and difficulty in adapting to diversified market demand.

The first GOSS system (non-destructive orderly analysis system) in the Mongolian milk industry realises the orderly separation of core milk-based raw materials such as milk fats, milk proteins and whey, so that the value of raw milk is increased by more than 3 times. While improving the extraction efficiency, the nutritional value of active substances is preserved to the greatest extent. Relying on this core technology, Mengniu has independently designed and built 7 industry-leading “milk cube” flexible co-line production lines, which can process 600 tons of raw milk per day and can flexibly switch between a variety of products such as lactoferrin, desalted whey and miceller casein, completely breaking the long-term limitation of deep processing in the domestic dairy industry to a single product model. The barrier has realised the leap from “single-line single product” to “multi-category flexible common line”. The key performance and quality of the prepared products meet the national standards: the purity of lactoferrin is more than 95%, and the desalination rate of D90 desalination whey powder exceeds 90%. At present, the achievement is not only applied to the fields of healthy food such as early nutrition, sports nutrition and clinical nutrition, but also extended to new track products such as milk tea base milk. This breakthrough not only provides key core technical support for the transformation and upgrading of dairy deep processing to flexibility, high efficiency and diversification, but also provides an independent and controllable localisation solution for the quality and efficiency improvement of dairy deep processing.

High-efficiency active extraction technology of milk protein

Milk protein is a key substrate for infant formula milk powder, sports nutrition, special medical food and functional nutrition products for middle-aged and elderly people. However, China’s milk protein raw materials have long had the problem of high external dependence and insufficient independent supply capacity. Restricted by the core technology systems such as high activity maintenance, natural structural integrity protection and high-efficiency extraction, it has not been completely broken through, and industrial development is facing a serious “stuck neck” dilemma.

Based on independent innovation, Feihe took the lead in overcoming the problem of milk protein extraction and separation. It has independently developed three international leading technologies of milk protein chromatography ultrafiltration extraction, fresh active low-temperature separation and directional enzymatic lysis, and achieved a technological breakthrough in the direct extraction of highly active protein from raw cow’s milk. Among them, the extraction rate of lactoferrin extracted by chromatography ultrafiltration technology reaches 95%, and the whole process of low-temperature technology effectively protects the natural active structure of protein. Based on these three core technologies, the enterprise has built five large-scale production lines, covering the preparation of ten core raw materials such as lactoferrin, desalted whey and hydrolysed milk protein, and promoted the autonomy rate of infant formula milk powder raw materials from 50% to more than 90%.

In terms of product quality, the purity of lactoferrin has reached more than 97%, and the desalination rate of whey has reached more than 90%. All indicators have reached EU standards, which has strongly promoted the reduction of domestic dependence on desalted whey imports from 70% to less than 40%, which has significantly alleviated the pressure of import dependence. At present, Feihe has laid out milk protein raw material factories in the three golden milk source belts of Inner Mongolia, Heilongjiang and Ningsia, with a total of 3,000 tons of fresh milk per day. It is committed to building a global supply base, realising the independent production and localisation substitution of milk protein core raw materials, and making China’s dairy industry safer and supply chain stable. And the autonomous controllable of high-end functional raw materials provides a solid guarantee.

Platform operation and quality safety through AI

Under the background of the deep integration of digital technology and the real economy, AI technology is profoundly reshaping the production mode of the dairy industry. The dairy industry chain is long and has many links. The traditional carbon management model faces efficiency bottlenecks such as long accounting cycle, many data islands, and difficult to reduce carbon together. In the field of quality and safety, the traditional microbial detection cycle is as long as 2-3 days, and the traceability response is slow, and it is difficult to achieve prior prevention and real-time control.

Yili Group launched the first digital carbon management and operation platform for the whole industry chain in China’s dairy industry. With the whole life cycle carbon accounting, dynamic monitoring, intelligent decision-making and collaborative carbon reduction as the core, it builds a closed-loop system covering agriculture and animal husbandry, processing, logistics packaging, consumption and waste treatment, integrating “carbon footprint + water footprint” collaborative management, and also It takes into account the needs of large, medium and small dairy enterprises, and has the value of cross-industry and cross-regional promotion. Feihe has successfully built an automated rapid detection platform for pathogenic microorganisms, a “raw material-grade dairy industry chain traceability system” and a “near-infrared AI intelligent pupil full-link millisecond quality inspection equipment system”, which has pushed quality control to a new height of “second-level response, raw material traceability, millisecond detection”, and the traditional 2-3-day microbial screening Shortened to 30 seconds; relying on deep learning and million-level spectrum library, more than 10 indicators of the whole process of milk powder are monitored online at the millisecond level, and process parameters can be regulated in real time.

Relying on the digital carbon management and operation platform, the carbon accounting cycle is compressed from 2-3 months to 15-20 days, the efficiency is tripled, and the annual cost is about 5 million yuan, which truly realises the synergy of environmental, economic and social benefits. The product quality and safety control mode has changed from “post-disposal” to “pre-prevention”, which greatly reduces the risk of food safety. AI technology promotes the dairy industry from single-point optimisation to the whole industrial chain, helping enterprises achieve a balance between business value and social responsibility, and providing a standard paradigm for the sustainable development of the industry.

Autonomous and controllable dairy filling

Sterile carton filling is the core link of dairy manufacturing, but China’s high-end equipment has long relied on imports. There are problems such as high price, production line curing, long change cycle, high energy consumption, hydrogen peroxide residual risk and low degree of intelligence, and it is difficult to achieve global optimisation.

Hangzhou Zhongya Machinery Co., Ltd. has conquered the high-efficiency sterilisation technology of tunnel-type multi-warehouse online blanks. Through the sequential transmission of tunnel-type preheating gasisation warehouse, sterilisation warehouse, waste discharge warehouse and bottle blank moulding heating process, the online bottle blank low-energy and high-efficiency sterilisation process is realised, and it is equipped with PDMS cloud intelligent operation. The maintenance system realises remote diagnosis and digital management, and the energy efficiency of equipment is improved by 35%. Old modules can be recycled across industries to realise full-cycle green manufacturing. In response to the problems of production line curing, long change cycle, and difficult to meet the needs of small batches and multi-variety, Hangzhou Central Asia Machinery Co., Ltd. has broken through the flexible filling synchronous switching technology to realise 200-1250 ml full-capacity one-click switching production; Shandong Bihai Packaging Material Co., Ltd. has broken through flexible manufacturing and intelligent control. Manufacturing technology, research and development of multi-module compatible moulding system, to realise the seamless switching of brick bags, diamond bags and other packaging types within 30 seconds, and a single equipment can complete the multi-category production of the past 3 special lines.

The BFCA fully automatic high-speed flexible multi-functional sterile bottle blowing filling and capping integrated production line of Hangzhou Central Asia Machinery Co., Ltd. has been identified by the expert group organised by the Zhejiang Packaging Federation. The overall technical level is at the international advanced level. The relevant equipment has been applied to dairy enterprises such as Yili; Shandong Bihai Packaging Material Co., Ltd. The price of the product is only 1/2 to 2/3 of the same kind abroad. It has been applied to enterprises such as Mengniu and exported to more than 40 countries and regions such as India. China’s high-end dairy equipment has truly realised the coordinated improvement of production line efficiency, green manufacturing and economic benefits, providing a replicable scientific and technological paradigm for the independent controllability of dairy packaging equipment and the sustainable development of the industry.

Sterile packaging

In the field of sterile packaging, the 250-ml peak drill bag type and supporting filling equipment and capping equipment have long relied on imports, resulting in high equipment investment, high maintenance cost and poor flexibility when domestic dairy enterprises launch high-end normal temperature yoghurt, vegetable protein drinks and other products. Traditional bottle caps also have problems such as large opening torque, insufficient sealing, and high plastic usage, which makes it difficult to take into account consumer experience and environmental protection requirements.

Fanmei Packaging (Shandong) Co., Ltd. has leaped from a packaging material supplier to a “equipment + packaging material + service” integrated solution provider. It independently developed a 250ml peak drilling filling machine, breaking the international monopoly of dream cover and 250 peak drilling bag type. In response to the pain points of traditional bottle caps, the innovative cover body “Fanxiang Cap” is launched, which adopts a one-step low-torque large spiral design to reduce the opening force by 50%; it adopts a double-step small-calibre bottle mouth to solve the sealing problem and take into account the release of flavour; the “small barrel edge” base design is adopted to save plastic usage and improve the fitting stability. , the cover body works seamlessly with the filling machine and the capping machine to realise the autonomous control of the full link of “cover-material-machine”.

The high-end sterile packaging and filling solution independently developed by Fanmei Packaging (Shandong) Co., Ltd. provides dairy enterprises with a lower cost, faster response and more flexible technical path. Its plastic reduction design and green technology run through the whole life cycle of the product, practising the concept of environmental protection. This series of products has been widely used in domestic dairy leaders such as Yili and Mengniu, with a market share of more than 13% in liquid milk, and has been successfully sold to France, Germany and other countries. China’s high-end dairy equipment has truly realised the coordinated improvement of cost control, flexible response and green manufacturing, providing a replicable successful paradigm for the industry’s independent, efficient and green high-end packaging overall solution.

Functional sugar manufacturing

In order to realise the scientific sugar reduction of processed food, Action for Healthy China (2019-2030) advocates that food enterprises use functional sugar to replace sucrose. The new generation of functional sugar represented by tag sugar plays an important role in the food industry and health management with its pure taste close to sucrose, extremely low calories, regulating intestinal health, low glycetic index and other physiological functions. However, although the sugar was approved as a new food raw material in 2014, it has been monopolised by a few countries for a long time because of its high-efficiency biotransformation and separation and purification technology and key enzyme preparations, and the cost is high, which seriously restricts its wide application.

China’s scientific research units and enterprises have worked together to overcome the problems of enzyme preparation, biotransformation and high-purity crystalisation, and achieved a breakthrough of lactose and starch dual routes: the lactose route has built China’s first fully automated production line through enzyme-oriented evolution and double enzyme co-expression; starch route uses multi-enzyme molecular machine technology, and the conversion rate exceeds 6 0%, the pilot has been completed, the product purity has reached more than 99%, and an independent intellectual property production system has been built, and the cost has been reduced by about 60%. Tag sugar can significantly improve the sweetness quality and texture stability of yoghurt, give milk drinks a refreshing and smooth taste, and provide a healthy low-sugar label for formula milk powder. More importantly, its functional attributes such as regulating blood sugar and helping intestinal health have greatly broadened the development boundaries of functional dairy products.

This breakthrough marks that China has broken down international technical barriers in the field of new functional sugars, realised the localisation of the whole chain from core enzyme preparations to industrial mass production, and provided a new low-sugar option for yoghurt, milk drinks and high-end formula milk powder. From a cup of yoghurt to a can of high-end milk powder, the domestic application of Tag sugar is a strong witness that China’s dairy industry relies on independent innovation, masters core technologies, and leads the healthy upgrading of global dairy products.

Green low-carbon technology

From the “dual carbon” goal to the “15th Five-Year Plan” planning proposal, the construction of an agricultural industry system with green and low-carbon circular development is emphasised. However, the long industrial chain of the dairy industry, the dispersion of carbon emissions, the low coverage rate of the three-scope accounting, the poor connection of the breeding cycle, and the lack of carbon management standards, etc., restrict the green transformation of the industry.

In response to accounting and standard issues, Yili has launched a carbon management and operation platform, which has built a closed-loop system covering upstream agriculture and animal husbandry, production and processing, logistics and packaging, consumption and waste treatment, integrating the collaborative management of “carbon footprint + water footprint”, to achieve 100% full coverage of factories across the country, and strongly support the accurate amount of carbon emissions in the supply chain. Chemical. In response to the problem of poor connection of the breeding cycle, Mengniu has built a whole-chain green low-carbon technology system, forming a cycle model of “fort planting – dairy farming – cow dung biogas power generation – swamp fertiliser return to the field”, and cooperated with the resource utilisation of 100% manure of pasture; built 41 national green factories, 4 zero-carbon factories, and launched Tren Su Desert organic pure milk and other green products; practising the 4R1D green packaging strategy, PHA marine degradable straws are applied for the first time in China.

There are 154 members of the Yili Zero Carbon Alliance, and the carbon emission intensity per ton of products in 2025 will be 65% lower than that of the 2012 benchmark year. Mengniu has been selected as the Enterprise Carbon Neutrality Path Map of the United Nations Global Compact for its desert organic pasture practice. It has won the highest AA rating in the MSCI ESG (Environment, Social and Governance) industry for three consecutive years, and has been selected as the S&P Global Sustainable Development Yearbook for two consecutive years. The whole-chain green low-carbon technology system provides a system solution that can be popularised for the green and low-carbon transformation of the dairy industry.

Look ahead

Looking forward to 2026 and beyond, in order to accelerate the development of new quality productivity in the dairy industry and promote industrial upgrading, it still needs government guidance, enterprise-led, scientific and technological support, market-driven and other multi-party cooperation to strengthen top-level design, increase R&D investment and collaborative innovation, build an integrated innovation ecology, and promote scientific and technological innovation and industrial development. Show in-depth integration, improve national health, and realise the transformation from a “dairy powerhouse” to a “dairty powerhouse”. It is expected that dairy industry colleagues will continue to adhere to the concept of scientific and technological innovation to lead the industry development, increase scientific and technological investment, focus on the direction of “efficient production, precise nutrition, green low-carbon, intelligent manufacturing”, and form a technological breakthrough of the whole industrial chain: tackle active protection and flavour regulation at the raw material end, and improve the nutritional quality of products; push the processing end Dynamic and precise sterilisation and nutrition customisation, and develop functional products for different groups of people; the deep processing end breaks through the high-value extraction technology, realises the full-component utilisation of raw milk, and reduces import dependence; the manufacturing end improves the localisation rate of intelligence and equipment, and integrates AI and digital twins; at the same time, it tackles low-carbon breeding and environmental protection packaging, and helps the “dual carbon “The goal. Synthetic biology is accelerating its industrialisation, which is expected to bring about subversive changes in breast milk oligosaccharides, lactoferrin and other fields. Driven by policy and science and technology, China’s dairy industry is moving towards a higher quality, safer and more sustainable future.

(Adapted from the China Food Newspaper)

The 22nd Annual Meeting of the Chinese Society of Food Science and Technology was held in Guangzhou October 2025. Through conference reports, special seminars, display of achievements, theses, other forms, this annual conference promoted the cross-integration of food science, accelerated the transformation and application of scientific and technological innovation achievements, built a high-quality food science and technology talent echelon, strengthened the integration and innovation of science and technology and industry for the food industry.

The remainder of this item provides summaries of the various forums and seminars of the Conference.

Hot Issues Forum:

The 2025 Food Science Frontier Hot Issues Forum focussed on the most forward-looking research direction in the field of food science. From new resource mining, nanobiology, precise nutrition, immune regulation, digital intelligence to intelligent materials, it presents a high-density and high-quality ideological collision, clearly outlining the cross-integration of food science. The way to break through with innovation.

Professor Mao Xiangchao, dean of the School of Food Science and Engineering of Ocean University of China, introduced the great development potential of marine carbohydrates, as well as the team’s discovery, functional analysis and high-value utilisation of new marine polysaccharide structures such as duckweed starch and microalgae starch in the report of new carbohydrate resources. Breakthrough research progress has been made in terms of use, pointing out that the need for resources from the ocean is one of the key paths to meet the challenges of sustainable food supply in the future.

Professor Fang Yapeng, dean of the School of Health Science and Engineering of Shanghai University of Technology, brought a report entitled “Intracellular Biological Effects of Food-based Nanoparticles”. Through the close intersection of food science with nanobiology and cell biology, we explore the interaction mechanism between natural food-genic nanoparticles such as lipids, starch and proteins and cells. He emphasised that paying attention to the biological effects of food nanoscale is of milestone significance for a comprehensive understanding of the deep mechanism and safety assessment of the health effects of food components.

Professor Chen Hongbing of the Sino-German Joint Research Institute of Nanchang University focusses on the increasingly serious global food allergy problem and shares the latest research results of “the immune regulation role of active polysaccharides in the prevention and treatment of food allergies”. Chen Hongbing’s team discovered and verified the specific structure of polysaccharides, such as sea cucumber polysaccharide, aloe vera polysaccharide, etc., by regulating the intestinal flora-immune axis, reshaping the Th1/Th2 balance and inducing Treg cells, thus effectively alleviating food allergy reactions. This study provides a new theoretical basis and practical strategy for the development of natural immunomodulators based on dietary polysaccharides and the realisation of nutritional intervention for food allergies.

Professor Xu Yong, director of the Oil and Plant Protein Research Centre of the School of Food of Jiangnan University, looked forward to the “development and challenges of digital intelligence of oils and fats in the future”. Driven by big data, artificial intelligence and advanced sensor technology, grease from molecular design, precision processing, customised nutrition to intelligent control of the whole industry chain is the key to solving the core challenges of efficiency, sustainability and personalised needs faced by the oil industry.

The report of Professor Guo Zhiming of the School of Food and Biological Engineering of Jiangsu University, “Research Progress on Intelligent Packaging Indication of Fruit and Vegetable Multifunctional Response Nanomaterials”, introduced the intelligent nanomaterials developed by the team that can produce sensitive colour or signal response to specific gases, temperature or microbial changes released during the corruption of fruits and vegetables. These “intelligent packaging” can monitor the freshness of food in real time and without damage, greatly improving the safety of food quality and security and the intelligence level of the supply chain.

Professor Tian Jinhu, vice dean of the Central Plains Research Institute of Zhejiang University, shared the “structural design and application research of pH-responsive EGCG-metal self-assembly ‘phenol cage’ as a long-term delivery carrier of insulin”. The study uses the self-assembly behaviour of EGCG and metal ions to construct a nanocarrier with a “cage-like” structure, which can effectively envelop insulin and intelligently release it in a specific pH environment, providing potential new materials for oral long-acting drug administration in patients with chronic diseases such as diabetes.

Professor Sun Na’s report of the School of Food of Dalian University of Technology “Research on the Risk Assessment and Blocking of Cell Cultured Fish Sensitisation” confronts the potential risks and safety problems in this emerging field and explores effective strategies for cultivating fish sensitisation through processing technology or formulas to adjust the sensitisation of blocking cells.

Jia Longgang, a young teacher of the School of Food Science and Engineering of Tianjin University of Science and Technology, reported “From the atmosphere to the intestine: a two-way pathway for PM2.5 aggravation and probiotics to relieve neurodegenerative diseases”, revealing PM2.5 by building a complete pathway from environmental exposure to intestinal flora disorder and then to central nerve inflammation. How to “enter the brain” to aggravate neurodegenerative lesions, and it has been verified that specific probiotics can effectively inhibit this negative pathway by repairing the intestinal barrier and regulating flora metabolites. This research combines environmental science, neuroscience and food microbiology to open up a new perspective for nutrition intervention in environmental-related diseases.

New Quality Protein Innovation and Development Forum:

The New Protein Innovation and Development Forum, hosted by the Professional Committee of New Proteins of the Chinese Society of Food Science and Technology, gathered experts and scholars from universities, scientific research institutions and business circles across the country to carry out in-depth discussions on the technical path, health effects, risk assessment and industrial application of new proteins. At the meeting, Professor Chen Jian, an academician of the Chinese Academy of Engineering, vice president of the Society, and director of the Professional Committee of New Mass Protein, released the “Top Ten Technical Problems of New Mass Protein in 2025”, specifically including: green and efficient extraction technology of low-denatured plant protein; improvement of the multi-dimensional structure of neoplasm protein mimic meat and juice sensitivity simulation; cell culture The creation of long-term transmission of muscle cells in meat cultivation; the construction of a large-scale serum-free culture system for cell cultivation meat; the construction of microbial fermentation bacteria protein high-efficiency cell factory; the design of protein biological manufacturing reactor and the intelligentisation of high-density fermentation process control; the precise design of yeast chassis cells for high-efficiency expression of functional proteins; edible Integrated technology of low-carbon processing and automated solid-state fermentation equipment of bacterial protein; optimisation of yeast protein processing adaptability and multi-scenario application development; enrichment and quality-enhancing and efficiency utilisation of Venetian sickle protein.

Professor Li Zhaofeng, vice president of Jiangnan University, gave a systematic introduction to the above problems. He pointed out that these topics are not only the bottlenecks of current scientific research, but also the key to whether new proteins can be industrialised and go to the mass table in the future.

The forum set up a number of special reports on the top ten technical problems, from intelligent manufacturing, health assessment to resource development, and introduced the progress in the field of new protein research in many aspects.

In terms of intelligent manufacturing and equipment technology, Professor Liu Donghong of Zhejiang University discussed the intelligent manufacturing path of new mass proteins and shared the three-dimensional culture and moulding technology and equipment of cell culture meat. Li Yingying, a senior engineer at the China Meat and Food Research Centre, focussed on cell cultivation of meat and shared the key breakthroughs in the construction of its large-scale production process.

In terms of health and safety assessment, Professor Yang Xiaoquan of South China University of Technology systematically explained the health effect mechanism of plant protein diet and emphasised the importance of scientific evaluation system to product development. Professor Fu Linglin of Zhejiang University of Industry and Technology proposed a systematic assessment and control strategy for the risk of sensitisation for emerging protein resources such as insect proteins. Jin Fen, a researcher at the Institute of Agricultural Quality Standards and Testing Technology of the Chinese Academy of Agricultural Sciences, further explored the risk of chemicals in the cell culture medium and discussed the scientific construction of the safety system of cultured meat.

In terms of green manufacturing and resource development, Li Huiyue, a senior engineer of Jiangxi Fuxiang Pharmaceutical Co., Ltd., proposed a green process path for the industrialisation of new protein. Associate Professor Li Jian of Beijing University of Industry and Commerce deeply analysed the flavour characteristics of yeast protein and its multi-scenario application potential. In addition, Jiang Xianzhi, the founder of Momi (Guangzhou) Biotechnology Co., Ltd., and Liu Xiao, an associate researcher of Jiangnan University, respectively introduced the creation and multi-scenario application expansion of the Venetian sickle fungus.

Xue Changhu, an academician of the Chinese Academy of Engineering, Professor of Ocean University of China, and Wang Qinhong, a researcher at the Tianjin Institute of Industrial Biotechnology of the Chinese Academy of Sciences, concluded: “New protein is not only the breakthrough direction of food science and technology, but also a strategic choice to ensure national food security and achieve sustainable development. Only through collaborative innovation and cross-border integration can we jointly meet the global challenges of protein supply.

Artificial Intelligence and Food Seminar:

At a time when artificial intelligence technology is accelerating to penetrate into various fields, how to promote its deep integration with food science, health research and other fields has become the key proposition of industrial upgrading and scientific and technological innovation. At the artificial intelligence and food seminar co-hosted by Professor Sun Xiulan, dean of the School of Food of Jiangnan University, and Jiang Shuqiang, a researcher at the Institute of Computing Technology of the Chinese Academy of Sciences, experts and scholars from universities, scientific research institutes and enterprises focussed on the innovative achievements of artificial intelligence in food science, brain health, industrial application and other fields. In-depth communication.

At the beginning of the seminar, Jiang Shuqiang systematically sorted out the application progress of AI technology in the field of food with the title of “Artificial Intelligence-Driven Food Science Research”. He pointed out that artificial intelligence has gradually penetrated from basic research to the whole chain of food research and development, production, safety, etc., providing a new methodology for food science research, promoting the transformation of the industry from traditional experience-driven to data intelligence-driven, and attracting the attention of the whole audience.

Hu Bin, a professor at South China University of Technology, focussed on the “Multimodal AI Large Model-Driven Depression Brain Health Research” and shared three core research results. The dynamic map pulse neural network model developed by its team has solved the problem of time dynamic feature extraction and bioexplicability missing through innovative designs such as BIP modules; the multi-task mixed pulse network model realises the efficient processing of joint classification and segmentation of CT images, which is greatly efficient than the traditional single-task mode. Improvement; The multimodal language risk assessment model builds a depression risk assessment system covering EEG, voice, text scale and other multimodal data based on the collaborative attention mechanism, and finally formed a “multimodal + brain-like + knowledge-driven” brain health management framework, with low power consumption and high response characteristics, for real-time health Dynamic evaluation provides technical support.

Cheng Wei, a dual professor of Huashan Hospital Affiliated to Fudan University, referred to the global attention to brain health issues with the title of “Big Data-Driven Brain Health Research”. He introduced that the number of brain disease patients in China ranks first in the world, and Alzheimer’s disease (AD) and other diseases seriously affect the quality of life of the elderly. Relying on artificial intelligence algorithms, his team has built a series of results such as the brain biological age assessment model and the blood protein AD risk early warning model based on multimodal images. It has also been confirmed through research that a healthy lifestyle can reduce the risk of AD by 41% and the risk of depression by 72%, and machine learning has helped Build the best diet model for AD, which provides a scientific basis for early accurate intervention.

Ma Peihua, a researcher at the Institute of Agricultural Products Processing of the Chinese Academy of Agricultural Sciences, focusses on the “cross-basic research of artificial intelligence and food science”, showing the hardcore breakthrough of AI in the field of food. He introduced that the team realised millimetre-level heating control in food extreme processing through Q-Learning, and completed the screening of high-throughplet materials with the help of the Gaussian process. The “AI food techologist” developed by it became the first food AI intelligent body included in OpenAI. At the same time, he expects that in the future, AI4-food will achieve greater breakthroughs in the research of natural product function, intestinal microbial mechanism analysis, and extreme process control.

Li Li, dean of Xunfei Higher Education Research Institute of the University of Science and Technology, Cheng Li, vice dean of the School of Food of Jiangnan University, and Qin Hui, deputy general manager of Luzhou Laojiao Brewing Co., Ltd., shared their experiences from the perspective of educational application, discipline-specific large model construction and industrial practice respectively. Li Li introduced the application cases of large models in college teaching evaluation, intelligent office and other fields; Cheng Li explained the construction background of FoodSeek special large models for food disciplines and the cooperation path between schools and enterprises; Qin Hui shared the results of the exploration and application of digital intelligence technology in the liquor industry.

This seminar has built a cross-border communication platform in the fields of artificial intelligence, food and health, and comprehensively presented the achievements and application prospects of cutting-edge technology. Experts said that the seminar will accelerate the transformation and application of AI technology in the fields of food and health, promote the upgrading of the industry to precision and intelligence, and inject new momentum into the implementation of the Healthy China Strategy.

Seminar on Technology Innovation and Industrial Development of Dairy Deep Processing:

With the slowdown in global dairy consumption and the increase in consumers’ demand for nutrition and health, deep-processed raw materials for dairy products are becoming a key component in achieving precise nutrition. At the seminar on dairy deep processing technology innovation and industrial development chaired by Professor Jiang Yujun, vice president of Northeast Agricultural University, and He Jian, director of the National Dairy Technology Innovation Centre, the experts clearly outlined the future picture of China’s dairy deep processing.

With the deep processing of dairy products as the traction, it drives the value of the industrial chain to leap.

Jiang Yujun pointed out that the dairy industry has changed from the “era of nutrition preservation” and the “era of nutrition optimization” to the “era of precise nutrition”. Deeply exploring the natural nutrition in dairy products and realizing precise nutrition transmission is inseparable from the innovation and breakthrough of deep processing technology. Professor Ai Lianzhong, dean of the School of Agriculture and Biological Engineering of Shanghai Jiaotong University, said that the dairy industry will enter a new cycle of “total stability and structure rebalance” in the next 3-5 years, with cheese products as the core, extending high value-added products such as whey powder and functional milk-based ingredients. Professor Zhou Peng of the School of Food of Jiangnan University said that compared with traditional whey ingredients obtained through enzyme coagulation or acid sedimentation, natural whey obtained through membrane filtration has unique nutritional and health characteristics. In addition, through the isolation and enrichment of key subcomponents in casein, its nutritional characteristics and health efficacy in special foods such as infant products can be better improved.

Innovation and breakthrough from “component simulation” to “structure-function”

The composition and structural recomposition of milk fat phospholipids has become a research hotspot in the field of infant formula. Professor Zhang Lanwei of the School of Food Science and Engineering of Ocean University of China said that the dual strategy of “MFGM phospholipid composition remodelling” and “three-layer membrane structure reconstruction” has realised the leap from “component simulation” to “structure-component double repetition”. The new idea of constructing breast milk MFG based on precise lipid composition remodelling and membrane structure reconstruction, which provides a theoretical basis and practical path for the research and development of functional dairy products and the cognitive nutrition intervention of breast milk infants. Particulate whey protein can simulate the slippery taste of fat. At the same time, because physical modification will not introduce safety risks, it is an important direction to improve the added value of whey protein and can be used in industrial use. Liu Guanchen, a researcher at the Innovation Centre of the Yangtze River Delta Wisdom Oasis of Zhejiang University, introduced the new progress of whey protein particulate technology and its application research. He believes that by combining AI with the process parameter information collection of particulate whey protein, particulate products adapted to different consumption scenarios can be efficiently prepared.

Build a closed loop of “R&D-application” to enhance the potential of market competition

Professor Tan Mingqian of the School of Food of Dalian University of Technology has established an effective lutein stabilisation carrier construction method, which has significantly improved the water solubility and stability of lutein. At the same time, he explored the mechanism of exocrine-loaded lutein in alleviating dry eye, which is of great significance for improving eye health. Wang Caiyun, executive director of the Dairy Technology and Equipment Research Centre of the National Dairy Technology Innovation Centre, shared the analysis of the path of lactoferrin from laboratory to commercialisation. She said that at present, the mainstream in the field of deep processing of lactoferrin in China still focusses on “added application of ingredients”. With the industrialisation of domestic lactoferrin, it is still necessary to build a collaborative closed-loop research of “raw material structure effect-process-application adaptability” to improve the market competitiveness of domestic lactoferrin. Liu Yitong, application innovation director of Nuohe and Shenyuan Food and Beverage Biological Solutions in China, shared her insights on how enzyme and fermentation biotechnology can empower the deep processing of dairy products with dual engines. She pointed out that in the field of cheese research and development, biological solutions can help release the value of cheese; in terms of milk fat, through enzymatic and fermentation, cream wind The taste can be improved.

Seminar on Medical Food Innovation and Adult Nutrition and Health:

In addition to continuously promoting the optimisation of medical food product formulas and the construction of clinical paths, “personalised nutrition”, “precise intervention” and “cross-border collaboration” will become the core driving force for the development of the industry. At the Seminar on Medical Food Innovation and Adult Nutrition and Health, eight experts from the medical, nutrition and food industries held in-depth discussions aimed at providing scientific, safe and effective nutritional and health solutions for a wider adult population. The seminar was co-chaired by Professor Shi Hanping, the founding director of the Department of Clinical Nutrition of Capital Medical University, and Wang Shuo, a special professor of Nankai University.

Driven by clinical demand: tumour nutrition becomes a breakthrough

Shi Hanping pointed out in the report of “Promoting the Development of Clinical Nutrition Therapy with Tumour Nutrition as the fulcrum” that with the expansion of tumour patients and the diversification of treatment models, the nutritional status of patients has become a key factor affecting the treatment effect, prognosis and quality of life. This has brought new challenges and opportunities for clinical nutrition treatment. Huang Rongkang, deputy chief physician of the Sixth Affiliated Hospital of Sun Yat-sen University, further strengthened this view in the report of “Nutrition Support Strategies for Perioperative Colorectal Cancer”. He stressed that precise nutritional support in the perioperative period has become a new clinical consensus, which is directly related to the treatment effect and rehabilitation process of colorectal cancer patients.

Functional ingredient innovation: from basic research to application potential

While discussing specific clinical needs, many experts shared potential new functional ingredients and their research results. In the report of “Health Benefits of New Food Resources HMB: Research Progress and Efficacy Exploration”, Wang Shuo systematically sorted out the research progress of β-hydroxy-β-methylbutyric acid (HMB). Many evidences show that HMB can effectively promote protein synthesis and inhibit its degradation, showing great potential in intervening myopenia, and is expected to become a key component of new functional foods. In addition, Tian Yu, a postdoctoral fellow of the School of Food Science and Engineering of Nanjing University of Finance and Economics, pointed out from the perspective of food materials science in the report “Enzymatic Preparation Mechanism and Application of Functional Starch Derivatives” that enzymatic modification is a green means of high-efficiency and targeted preparation of starch derivatives, which is used to develop medical food with specific functions. High-quality raw materials are provided.

Regulations and Products: Building a Flexible and Scientific Industrial Ecology

The healthy development of the industry is inseparable from a clear regulatory framework. Fang Haiqin, director of the Applied Nutrition Office of the National Food Safety Risk Assessment Centre, systematically interpreted the latest regulations in the report of “The Latest Progress of Non-Full Nutrition Formula Food Standards and Regulations”. She pointed out that compared with “full nutrition formula”, “non-total nutrition formula” has greater flexibility in terms of technology, labelling and applicable population, and can better meet the specific clinical needs of adults. Zhong Zhuxuan, a clinical nutrition scientist at the research and development centre of Abbott Nutritional Products (China), confirmed in the report “Innovation and Clinical Benefit Evidence of Non-Total Nutritional Medical Nutritional Products” from the perspective of enterprise innovation that for specific groups of people, non-total nutritional medical nutrition products play a positive role in supplementing specific nutrients and improving nutritional status. Function.

Technological challenges and new opportunities in the market

In the face of specific productization challenges, Wan Zhili, vice dean of the School of Food Science and Engineering of South China University of Technology, deeply analysed the technical path of stability of protein ingredients in liquid medical food in the report “Stabilisation Technology of Protein Ingredients in Liquid Special Medical Food and Its Nutritional Health Effects”. He put forward the view that soybean protein is more suitable as a core raw material, and pointed out that production processes such as ingredients and particulates are technical difficulties in the manufacture of liquid special medical emulsions. Market opportunities also come from the cutting-edge clinical trends. Dr. Lou Yuanying, an IFF nutrition expert, proposed in the report “When Weight Loss Meets Science: The Enlightenment of GLP-1 and New Opportunities for Weight Management” that although GLP-1 receptor agonists are “game changers” in the field of weight management, the pain points such as gastrointestinal side effects they bring are precisely to alleviate side effects and raise Medical food for precise nutritional support has created a new market space.

Seminar on Brain Health and Food Nutrition Transformation:

At the Seminar on Brain Health and Food Nutrition Transformation hosted by the Food Nutrition and Health Branch of the Chinese Society of Food Science and Technology, the Chinese Society of Food Science and Technology officially released the Scientific Consensus on L-α-Glycoline Glycophosphate (hereinafter referred to as the Consensus), which is a new food raw material with both scientific value and industrial prospects. Indicate the direction of application.

Huang Jian, director of the Food Science and Technology Office of the Institute of Nutrition and Health of the Chinese Centre for Disease Control and Prevention, gave an in-depth interpretation of the core content of the Consensus and systematically presented the research results and application prospects of L-α-glycophosphate choline. As an important choline phospholipid derivative, L-α-glycophosphate choline exists naturally in animal and plant food and is easily absorbed and utilised by the human body. In addition, L-α-glycophosphate choline has the metabolic characteristics of choline and 3-phosphate glycerine at the same time, and can participate in multiple physiological processes such as neurotransmitter synthesis, biofilm construction and energy supply. Many studies have shown that L-α-glycophosphate choline has played a positive role in improving cognitive function, regulating emotional state, and enhancing motor ability.

In terms of industrial application, L-α-glycophosphate choline has been widely used in the international food processing field. In 2009, Japan took the lead in including it in the “List of Non-Drug Ingredients”. The U.S. Food and Drug Administration (FDA) classified it as a “Generally Safe Substance (GRAS)”. At present, there are more than 400 food products containing this ingredient in the U.S. market. In China, L-α-glycophosphate choline was officially approved as a new food raw material last year, and the recommended edible amount is ≤600 mg/day (measured by dry base), marking that its application in the domestic food field has entered the stage of standardised development.

In the future, L-α-glycophosphate choline needs to optimise the transformation path in the production process and simplify the refined analysis method in detection. In the field of research, large-scale and multi-centre population intervention research should be carried out, especially the effectiveness evidence for the Chinese population; in terms of industrial norms, it is necessary to improve the production, inspection, application, quality standards and other regulatory systems.

At the seminar, Zeng Ping, a researcher at the National Geriatrics Centre of Beijing Hospital, introduced the impact of the dietary intervention model on delaying cognitive disorders to the delegates on “Ageing and Brain Health Maintention – Dietary Nutrition Intervention Strategy”. Wang Huijun, a researcher at the Institute of Nutrition and Health of the Chinese Centre for Disease Control and Prevention, analysed the correlation between L-α-glycophosphate choline intake and cognitive function in the diet based on empirical data from the Chinese Health and Nutrition Survey. Professor Yang Jingyu of the School of Clinical Pharmacy of Shenyang Pharmaceutical University deeply explained the evidence-based research on the improvement of metabolism and cognitive function of L-α-glycophosphate choline in the body, which provided solid laboratory evidence of its mechanism of action. In the field of applied research, Professor Gu Peifei of Shenyang Sports College shared the team’s research progress on L-α-glycophosphate choline in sports nutrition. He found that L-α-glycophosphate choline can improve attention and reaction, providing a new direction for the research and development of sports nutrition products. Professor Liu Zhigang of the School of Food Science and Engineering of Northwest Agricultural and Forestry University of Science and Technology shared the new perspective of ApoE polymorphism and brain health maintenance around “gene-nutrition interaction”, and proposed that in the future, we should explore personalised brain health and accurate nutrition plans based on the differences in nutrient absorption and metabolism in the genetic background. Yuan Peng, director of the Food Engineering Research and Development Department of China Food Fermentation Industry Research Institute Co., Ltd., sorted out the application status of the new food raw material in the international market by sharing “application examples and prospects of L-α-glycophosphate choline in global dietary supplements”, which provided a reference for the development of China’s industry.

Food Flavour Science Frontier Forum:

The Food Flavour Science Frontier Forum hosted by the Food Flavour Professional Committee of the Chinese Society of Food Science and Technology has attracted many experts, scholars and enterprise representatives from the national food field. They have carried out in-depth exchanges on the cutting-edge issues of food flavour science and gathered wisdom for the innovation and development of the industry.

Sun Baoguo, an academician of the Chinese Academy of Engineering, president of the Chinese Society of Food Science and Technology, and professor of Beijing University of Industry and Commerce, pointed out in his speech that “flavour is the core competitiveness of food”, and emphasised that “if the flavour of food is not acceptable to consumers, there is no second choice”. He further clarified the misunderstandings of the industry: the “delicious” of food is not necessarily related to chronic diseases. The key is whether it is overeaten; flavour substances such as flavour essence are necessary to make up for the loss of flavour in the processing process and strengthen product characteristics. For example, ice cream, cola and other flavours are inseparable from edible flavour essence, and traditional food added flavour substances are also It needs to be viewed scientifically, and at the same time, it is called on scientific researchers to deepen research and do a good job in science popularisation.

Sun Baoguo further focussed on the scientific research of flavour, and proposed that it is necessary to take into account “ancient for modern use” and “foreign use for Chinese use”. It is not only necessary to explore the traditional dietary wisdom such as “five-flavor harmony” in “Lv’s Spring and Autumn”, but also to study the application logic of the original taste of spices and ingredients, but also to keep up with the international frontier and explore the integration of AI, electroencephalogram technology and flavour science. Establish a predictable theory of “molecular structure and aroma”, and at the same time encourage the integration of “flavour + AI” and open up a new direction of “flavour + health”.

At the meeting, Liu Yuan, dean of the School of Food Science and Engineering of Ningsia University, sorted out the development vein and future trends of flavour disciplines with “Exploration on the Development of Flavour Science”; Professor Zhao Mouming of South China University of Technology shared the research process, composition-effect relationship and peptide-rich peptide-rich flavour base in the report of “Progress of Flavour Peptide Research and Key Technology for Preparation” Preparation technology, introduce its application and industrialisation progress in flavour regulation; Professor Xu Yan of Jiangnan University analyses the composition and perception mechanism of flavour substances of Chinese liquor through “Research Progress and Challenges in Liquor Flavour Science”; Professor Tian Shiyi of Zhejiang University of Industry and Technology uses “different taste cell models in food flavour regulation and shape The title of “Application in the Research of Formation Mechanism” describes the research of the team in the field of taste cell models in detail, which provides a key experimental tool for accurately analysing the interaction between flavour substances and taste receptors and optimising food flavour regulation. Professor Zhang Yuyu of Beijing University of Industry and Commerce focusses on “thinking on the mechanism of freshness and salting of flavour substances and appetite regulation effect” Enjoying the results not only clarifies the principle of flavour substances to enhance the taste and enhance the saltiness, but also provides new support for the research and development of low-sodium and high-fresh foods and the research on appetite regulation. In addition, representatives of Beijing Feiyuxing Technology Co., Ltd. and Shanghai Baosheng Industrial Development Co., Ltd. also introduced the application of neuroscience and AI technology in food flavour research to provide reference for the technological upgrading of the industry.

This forum is both cutting-edge and practical, which not only clarifies the direction of flavour science research, but also provides new ideas for the industry to solve the problems of flavour regulation, and injects new momentum into the innovative development of China’s food flavour field.

Source: China Food Newspaper 19/11/2025

Peter Peverelli has been actively involved in and with China since 1975 and frequently travels to the most remote regions of that vast nation. He is a co-author of a substantial book that explores the cultural factors that have contributed to China’s economic success. Peter has been involved in the Chinese food and beverage industries since 1985.

Regular readers are aware that Traditional Chinese Medicine (TCM), particularly those that are permitted to consume as food ingredients, has become a significant business in China. This trend initially emerged in the regular food and beverage market but has since expanded into the snack food sector. For health-conscious affluent Chinese individuals, snacking should also be beneficial for their well-being. According to data from Ai Media, the value of this market has surpassed RMB 265 billion in 2024.

In this ‘punk diet’ revolution driven by Generation Z, 72% of the post-1990s generation has substituted traditional healthcare products with ready-to-eat medicinal foods of the same origin. The concept of ‘health snacks’ has garnered substantial attention on the social media platform Xiaohongshu, with over 800 million views. From established brands like Tongrentang to emerging brands, TCM institutions, leisure food enterprises, and cross-border players are actively expanding their presence in the TCM snack market.

This article presents an analysis of the latest industry developments, elucidates the innovative direction of TCM snacks, and evaluates the technical challenges and breakthrough opportunities for popular products.

Trend 1: TCM Centres Emerge as Market Players

The Zhejiang TCM Hospital’s phenomenal success with its hit Wumei (black plum) soup has significantly impacted the summer beverage market. The first version of Wumei, launched last year, achieved remarkable sales figures, with 1.15 million posts sold within 24 hours. Following the introduction of the upgraded 2.0 formula in the Tmall flagship store this year, the monthly sales reached the pinnacle of the tonic and health tea category. This ancient tea drink, featuring black plum, lotus leaf, and hawthorn as its primary ingredients, has become the quintessential embodiment of ‘punk health care’ for young individuals, offering the convenience of ‘professional medical institutions’ research and development combined with ‘ready-to-eat’ consumption.

“Yangzhou TCM Hospital, Jiangsu Province” draws upon the “Outline of Herbal Medicine” and other medical texts, integrating the prevalent ailments of contemporary young individuals such as qi and blood deficiency, spleen deficiency, phlegm and dampness, and fatigue. It extends the innovative concept of medicinal diet to the realm of baking. Their medicinal breads are enriched with over ten medicinal food ingredients, including angelica and poria. Within the first month, the product’s daily sales volume surpassed 1000 pastries, with an astonishing 3000 sold during the peak period. The accompanying image depicts one of their scones.

“Guangdong Zhongshan Boai Hospital” sought to address the specific needs of children’s medicine, incorporating two Traditional Chinese Medicine (TCM) formulas into lollipops. The digestion-strengthening herbs (including hawthorn) and the cough-clearing herbs (including loquat leaves and Luohan fruit) are both seasoned with rock sugar and devoid of preservatives.

When the hospital’s TCM pharmacy transformed into a “snack shop,” it not only generated substantial demand for exceptional products but also fully demonstrated the market’s substantial demand and trust in the “foodization” of classic TCM formulas.

In comparison to conventional food enterprises, medical institutions and TCM centres possess inherent advantages such as professional endorsement, access to local medicinal materials, and ancient prescription resources. This enables them to develop health snacks that combine scientific basis with cultural heritage.

Trend 2: Customised TCM snacks cater to specific segments

Various groups of individuals have distinct physical and health requirements. Traditional Chinese Medicine (TCM) snacks that customise formulas and functions for specific subgroups are emerging as a significant direction for the innovation of food and healthcare products. By focussing on segmenting customer groups and emphasising specific effects, TCM snack products can not only fully realise the value of medicinal and food ingredients of the same origin, but also effectively capture customers and enhance user retention. Urban young people constitute a substantial force in snack consumption. They prioritise health, yet they frequently lack time and patience for traditional dining habits.

Dongfang Yanqisheng’s ‘Red Bean Barley Rice Jelly’ incorporates over 30 ingredients, including kudzu root, barley kernels, goji berries, porigi, yam, and others, all of which are of medicinal origin. Utilising jelly as the carrier, it dispels moisture, nourishes the skin, and can also serve as a snack for satiety and energy during work. The product adopts a compact packaging design to cater to the needs of young people seeking ‘light healthcare anytime and anywhere’.

Mommy Yummy has developed a range of novel medicinal and healthy snacks of the same origin to meet the needs of pregnant mothers. Notably, the 0-sucrose millet eight-treas cake features eight precious ancient recipes as its primary ingredients. This cake integrates a diverse array of nutritious and low-glycemic index ingredients, such as yam, poria, lotus seeds, white lentils, and malt, which collectively possess the effect of strengthening the spleen, nourishing the stomach, and promoting digestion.

The increasing attention paid to the application value of Traditional Chinese Medicine (TCM) snacks in the field of children’s nutrition and health is particularly noteworthy. This trend has gained significant traction, particularly among parents of children born after 1985 and 1990, who are increasingly concerned about their children’s health. Notably, 65.4% of these parents are willing to pay a premium to ensure their children’s well-being.

For instance, ‘Banfang Baba’ has collaborated with the Academy of Agricultural Sciences to develop a range of nutritious snacks tailored to children’s specific health needs. These snacks address concerns such as spleen and stomach conditioning, picky eating, anorexia, and poor resistance. The brand has incorporated medicinal food-like ingredients with the beneficial effects of strengthening the spleen and facilitating digestion into children’s preferred food forms.

Workplace Depression

In the context of the prevalent ‘996’ culture, characterised by extended working hours and late-night work, many workers have experienced post-work depression. Sour jujube kernels, derived from medicinal food ingredients, possess the ability to nourish the mind, alleviate anxiety, and promote deep sleep. Poria, another medicinal food ingredient, can strengthen the spleen and calm the heart, while benefiting water and moisture. It also helps relieve stress and improves sleep quality.

Trend 4: Technological Innovation Promotes the Advancement of TCM Snacks

To effectively engage with the public, Traditional Chinese Medicine (TCM) snacks must overcome the challenges associated with TCM, which include its perceived difficulty in consumption, usage, and adherence. This necessitates the integration of modern food technology and biotechnology.

From raw material processing and active extraction to flavour enhancement and dosage form innovation, a series of technological advancements empowers TCM snacks. These innovations enable ancient medicinal materials to reveal novel flavours and forms.

Emerging technologies, such as mouth-soluble membrane technology, have gained prominence in the TCM snack industry. This technique encapsulates active ingredients within a film composed of modified starch and colloids, positioning them either on or beneath the tongue. This allows for rapid dissolution and drug release in saliva.

For instance, mouth-soluble membrane technology, a novel dosage type of oral administration method, achieves rapid dissolution and efficient absorption through the mouth. This approach extends from professional medical treatment to functional health food. Nano-embedding technology, for example, provides dual benefits of bitterness shielding and active protection through microscale wrapping, while probiotic fermentation facilitates bacterial group fermentation.

Technological advancements not only enhance the active utilisation of raw materials but also optimise taste by decomposing bitter substances.

The concept and technology of flavour science also serve as viable solutions. Existing products leverage the coordinated application of natural sweeteners and bitterness masking technology to reduce the bitterness of raw materials like ginseng and other medicinal and food sources. This approach ensures the preservation of active ingredients and improves palatability.

 form creativity, a series of technological innovations are empowering TCM snacks, so that ancient medicinal materials can shine new flavours and new forms.

Emerging technologies such as mouth-soluble membrane technology are becoming new favourites in the field of TCM snacks. This technique fixes the active ingredients of TCM on a film made of modified starch and colloids, and places them on or under the tongue, which can quickly dissolve and release drugs in saliva.

For example, the mouth-soluble membrane-making technology, this new dosage type of oral administration method achieves rapid dissolution and efficient absorption through the mouth, which is extending from professional medical treatment to functional health food; for example, nano-embedding technology can achieve the dual effect of bitterness shielding and active protection through microsacle wrapping; probiotic fermentation through bacterial group fermentation. Technology, on the one hand, can improve the active utilisation of raw materials, and on the other hand, it can optimise the taste by decomposing bitter substances.

The concept and technology of flavour science are also popular solutions in the field. There are already products on the market that rely on the coordinated application of natural sweeteners and bitterness masking technology to reduce the bitterness of raw materials such as ginseng and other medicinal and food sources, ensure zero loss of active ingredients, and improve palatability.

Peter Peverelli has been actively involved in and with China since 1975 and frequently travels to the most remote regions of that vast nation. He is a co-author of a substantial book that explores the cultural factors that have contributed to China’s economic success. Peter has been involved in the Chinese food and beverage industries since 1985.

n the Announcement No. 1 of 2025 of the Health Commission (the former Ministry of Health of China) officially approved stevia polyphenols as a new food raw material, alongside stevia glycosides, as the two “star ingredients” of stevia.

For an extended period, stevia has garnered significant attention due to its abundance of stevia glycosides, a natural sweetener, and its role as a crucial sugar substitute in the food industry. The legalisation of stevia polyphenols has undoubtedly paved the way for the expanded application of stevia. Its antioxidant and multifaceted health benefits anticipate its emergence as a preferred choice in the domains of food and healthcare products, potentially surpassing the popularity of stevia glycosides.

Originating from South America, stevia was introduced to China in the 1970s and has since gained widespread cultivation in Hebei, Gansu, Shandong, and other regions. The sweetness of stevia glycosides in its leaves is approximately 200-300 times greater than sucrose, making it the cornerstone of natural sugar substitutes. However, during the extraction process of stevia glycosides, a “side product” emerged—stevia polyphenols.

Stevia polyphenols constitute 2%-4% of the dried stevia leaves, primarily comprising chlorogenic acid, caffeic acid, quercetin, and other active ingredients. High-purity products are obtained through extraction technology, resulting in a total polyphenol content exceeding 40%. The polyphenols are derived from stevia leaves through ethanol extraction, filtration, purification, concentration, drying, and other processes.

In 2025, stevia polyphenols officially became a new food raw material in China, ushering in a novel trajectory for the application of stevia in the food sector.

What are plant polyphenols?

Plant polyphenols are secondary metabolites synthesised by plants during their growth. They constitute a diverse class of compounds characterised by the presence of multiple phenolic hydroxyl structures. These compounds are composed of benzene ring structures, each bearing one or more hydroxyl (-OH) groups on each benzene ring, conferring them with robust antioxidant properties and the ability to neutralise free radicals.

Plant polyphenols can be categorised based on their chemical structure, primarily comprising flavonoids, proanthocyanins, hydrolyzed tannins, simple phenolic acids, and other major categories.

Plant polyphenols serve as essential nutrients produced through photosynthesis, playing a multifaceted role within the plant body. These compounds contribute to disease resistance, pigment formation, structural support, and regulation of the growth cycle. Polyphenols are typically stored in various plant parts, including roots, stems, leaves, flowers, fruits, and epidermis.

Which foods are rich in polyphenols?

Plant polyphenols constitute a diverse class of natural compounds widely distributed in plants. Their content ranks second only to lignin, cellulose, and hemicellulose. Over 600 plant species are known to contain higher levels of polyphenols compared to other compounds.

In daily life, foods rich in polyphenols include various fruits (e.g., apple peel, grape peel), vegetables, tea, coffee, seeds, grains, beans, olive oil by-products, cocoa, vanilla, and spices.

Related extracts exhibit remarkable diversity, such as apple polyphenols, pomegranate polyphenols, sour cherry polyphenols, blueberry anthocyanins, grape resveratrol, green tea polyphenols, coffee chlorogenic acid, and dark chocolate cocoa polyphenols, among others.

Which newly approved ingredients are polyphenols?

In addition to stevia polyphenols, numerous new food sources primarily contain polyphenols or polyphenol derivatives.

Sugarcane polyphenols are among the recently approved food ingredients. Sugarcane polyphenols are naturally extracted compounds from sugarcane. The primary constituents include total polyphenols, total flavonoids, and proanthocyanins, which possess substantial biological activity and commercial value.

A recent study demonstrated that this polyphenol exhibits potent inhibitory effects on α-glucosidase and α-amylase enzymes in the small intestine. This action effectively retards the degradation of carbohydrates within the digestive tract, thereby reducing the absorption rate of monosaccharides such as glucose and fructose. Consequently, it contributes to sugar control. Primarily, this polyphenol is utilised in the development of low-glycemic index (GI) food products.

Shanghai TPM, a subsidiary of Australian International Ingredients, has recently declared sugarcane polyphenol as a new food raw material. Their product portfolio encompasses Phytolin@phenol® sugarcane polyphenols and Polynol@phenol@sugarcane polyphenol food ingredients.

Milk tea by Hankou Erchang contains phytolin

Phytolin@

Phytolin® has emerged as an innovative raw material in the weight management sector, serving as a sugar substitute and effective sugar control agent.

Catechin

Catechin, a newly approved food raw material in 2023, finds applications in beverages and candies. When consumed in conjunction with gallocate (EGCG) as outlined in Announcement No. 17 of 2010, the recommended daily intake is limited to ≤300 mg (measured in total catechin content).

Catechin constitutes the primary polyphenol in tea, comprising 12% to 24% of the dry weight and 60% to 80% of the total polyphenol content. It is predominantly found in green tea, black tea, and oolong tea varieties.

The catechin family comprises four main types (C): epigallic catechic acid (EGCG), pyglytic catechin (EGC), capechic acid (ECG), and epicatechin (EC).

In Japan, catechin has gained recognition as a functional raw material for weight management, a concept that consumers highly value. This recognition may be attributed to the success of Huawang, a company that introduced Healthia green tea in 2003. Since then, Huawang has sold an impressive 3.1 billion bottles of Healthia green tea over a 21-year period, as of the end of 2024.

Tea polyphenols, also known as polyphenols, are polyphenolic compounds primarily extracted from tea leaves as food ingredients. As a food additive antioxidant, they are permitted in over 60 sub-food categories in GB 2760, including oils and fats, jams, nuts, pastries, meat products, aquatic products, canned foods, seasonings, beverages, and puffed foods.

The permitted addition range is between 0.1g/kg and 0.8g/kg, with varying allowable amounts for different product categories. The quality standard adheres to the national standard “GB 1886.211-2016 Food Safety National Standard Food Additives Tea Polyphenols”.

These polyphenolic ingredients can be utilised in both domestic and international food applications. However, foreign dietary supplements often employ a wider range and more diverse types of polyphenol food ingredients.

Apple polyphenols

Apple polyphenols are primarily derived from apple peels, particularly immature green apples, which are rich in polyphenols. The polyphenol content in immature fruits is approximately 10 times higher than that of ripe fruits. Apple polyphenols encompass a diverse range of phenols, including chlorogenic acid, catechin, epicatechin, apple condensed tannin, root peel, root skin, and anthocyanin.

BGG

BGG is a reputable supplier of apple polyphenol food ingredients. They possess the process of extracting apple polyphenols from immature green apples and have obtained intellectual property protection in China and the United States. Furthermore, BGG has conducted clinical trials investigating the role of apple polyphenols in weight management and has received strong scientific research endorsement. Notably, BGG’s apple polyphenols are marketed in the Korean market, where their jelly bars and oral solutions have gained popularity among consumers.

As a byproduct of the wine and juice industry, grape seeds contain a high polyphenol content, ranging from 60 to 70%. The primary polyphenols include catechins, epicatechins, proanthocyanins, and proanthocyanidins (OPC), which are the core active ingredients. Grape seed polyphenols have garnered significant market recognition and have long been the cornerstone of the oral beauty market. Notably, the 2024 Swisse grape seed niacinamide tablets available on Taobao Online stand out in comparison to similar products.

Lychee polyphenols

In addition to the aforementioned polyphenols, another polyphenol is extracted from lychees. Lychee polyphenols are a specific type of polyphenolic substance derived from lychees. Different parts of lychees, such as the flesh, kernels, and shells, contain a diverse range of polyphenols. The polyphenols found in lychee fruit primarily consist of protocatechic acid, catechins, chlorogenic acid, caffeic acid, epicatechins, butylic acid, p-coumic acid, rutin, valeric acid, and others.

Numerous products utilise this raw material. For instance, lychee polyphenol vegetarian capsules are designed to provide a dual effect of “fatigue reduction and weight management.” Low molecular weight polyphenols were obtained through low-temperature extraction, resulting in a threefold increase in absorption rate. Trial testing has been conducted to validate the efficacy of this process.

Polyphenol compounds

Concurrently, the application of single polyphenol ingredients has also emerged as an optimistic direction for certain enterprises.

For example, a dietary supplement launched by one such enterprise incorporates pomegranate extract, keratin, turmeric, bitter orange (fruit), green tea (leaf extract), grape extract (skin and seeds), organic blueberry fruit extract, apple extract, wild cherry berry extract (berry), olive extract (fruit), acai berry (fruit), Noli (fruit), alfalfa (whole plant), hawthorn berry powder, and celery extract (seeds).

The product comprises over 10 components, including pomegranate, turmeric, and blueberry, that are rich in plant polyphenols. These polyphenols are amplified through synergy, emphasising plant-based and natural ingredients.

In light of the approval of stevia polyphenols, more polyphenols are anticipated to be considered for inclusion in the list of new food ingredients in the future. Polyphenols, due to their high purity and antioxidant properties, are expected to gain popularity as a raw material in the food and health food industries. They will play a significant role in dietary supplements, beverages, snacks, dairy products, and other sectors.

Peter Peverelli has been actively involved in and with China since 1975 and frequently travels to the most remote regions of that vast nation. He is a co-author of a significant book that delves into the cultural factors driving China’s economic success. Peter has been involved in the Chinese food and beverage industries since 1985.