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View on Third Food Revolution

View on Third Food  Revolution
Soybean products like vermicelli , rice noodle vermicelli (from Northern and Southern Dynasties), dried bean curd stick(from Tang Dynasty) have a long history, but so far, a nationwide brand enterprises of soybean products are still rare. With the development of modern food industry,people have higher requirements for food color, smell, taste, shape.This leads to the  abnormal development of food industries - non-food, and toxic chemicals to join in, causing  negative media exposure.For this reason in a long period of time, people are worrying about the negative additives in vermicellis which directly slow down sales in local market.
 As matter of a fact,most of these industries are individual businesses or township enterprises in domestic workship.The common problems are they are all in small scale and lack of technical intelligence,There are not enough research institutions on amylum,rice andsoybean products Almost all graduates in this related major work in large scale enterprise instead of small ones.So small  enterprises are dropping behind for a long time.In order to make their products in good color,smell and shape,small enterprise use nonfood additives with good effect but lower cost without any technical instructions,so their products are always negatively exposed by technical supervisors.
This phenomenon make us feeling bitter and enterprises are in delimma to meet the consumers requirements for food color, smell, taste. Without satisfication of  this needs,it’s difficult to sell products and occupy markets. Second, to satisfy these needs with the necessary additive, but It will also be difficult to buy safe and secure brand additives, because enterprises  truly involved in starch, rice flour, soybean additives are basically empty two years ago, not to say brand additives.Recruiment of additives are decided by experience without any precise standard.Most suppliers are trading companies and trading stores with little knowledge about physical and chemical characters of starch,rice and soybean.With harmful non-food additives,enterprises may develop in a short period.Incase of being exposed, juridical person will bear legal liability.
Luckily with the foundation of Sairfu lab and affiliation of authority from famous universities,above problems are well settled.Dr Li,director of our lab have ever been abroad to study for 6 years,engaged in study of biological enzyme and food grade additives.He creats modifier of soybean products by combining  bio-technology and chemical character of rice flour,satrch and soybeans.Sairfu modifier series are food grade additives without any prohibited ingredients and have occupied 30% of same products market.Sairfu is leading modifier enterprises to a healthy status.
In present market,some factories producing vermicelli , rice noodle vermicelli and dried beancurd have  developed into famous brand enterprises for their good products with qualified food additives.They export their products aboard in great amount.If some small enterprise are not planning to change,They are doomed to fail.
Safety, health, nutrition is the inevitable trend of food industry developement. I believe China will appeara quite quantity of well-known brands in dried bean curd sticks, vermicelli, rice vermicelli in next three years. As one of  the country's largest soy conditioner manufacturers, Sairfu is willing to make our own contribution to forward this process.
 
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