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.