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Shandong Longlive Biotechnology Co., Ltd. Successfully Hosted the International Forum of the “21st Century Dairy Product Nutritional Strategy and Human Health” |
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On March 25, 2008, the international forum of the “21st Dairy Product Nutritional Strategy and Human Health”, jointly organized by the Center for Public Nutrition and Development of Institute of Macro Economics of National Development and Reform Commission and Dairy Association of China, and hosted by Shandong Longlive Bio-technology Co., Ltd., was solemnly held in Shanghai. Many authoritative experts from related governmental agencies, international organizations, dairy industry associations and societies, and leaders of world’s famous dairy enterprises were present at the forum and delivered wonderful speech.
International Forum of the “21st Century Dairy Product Nutritional Strategy and Human Health” – Weathercock of Future Dairy Development
Yu Xiaodong: Speed up Technical and Industrial Innovation
Director of the Center for Public Nutrition and Development of Institute of Macro Economics of National Development and Reform Commission and Dairy Association of China, Yu Xiaodong delivered an opening speech for the forum. He pointed out that, recently, rapid growth of chronic diseases and nutritional problems arising from malnutrition had severely threatened human health in the 21st century, and greatly impeded further development of the society and economy. And it was globally recognized that diary products were the best food that could significantly improve national physique, and played a special role in safeguarding health and enhancing physical quality of national people. Yu Xiaodong stressed that, at present, global diary industry was strengthening technical and industrial innovation based on new needs of human health to enrich nutritional value of traditional dairy products and serve multiple purposes at one stroke in terms of human health. China’s dairy industry should make use of the opportunity of industrial upgrading and market pattern updating and adjustment to integrate enterprise development, market demand and product R&D and positioning to seek new breakthroughs and greater development.
Liu Chengguo: Develop Products with Different Functional Needs
Chairman of Dairy Association of China, Liu Chengguo said, in recent years, domestic residents had differential demands for consumption of dairy products, which drove rapid development of dairy product functions, created greater development space and opportunity for the dairy industry, but also brought along competition and challenges at higher level. In this regard, he thought, dairy enterprises should pertinently develop products with different functional needs to adapt to the individualized and differential consumption demands of domestic residents. Meanwhile, they should also refer to foreign advanced technologies and concepts to lead and drive healthy consumption of domestic dairy products.
Chai Weizhong: It is Necessary for Opening up the Market to Respond to Challenges from Four Aspects
Professor Chai Weizhong of Peking University School of Public Health proposed in his report that, to open up the large consumption market of dairy products in China in the 21st century, China’s dairy industry ought to respond to challenges from the following four aspects: firstly, it must realize strategic transformation from traditional food industry to a nutritional and healthy industry to update and upgrade products; secondly, it must further develop the consumption market of rural population and students to improve malnutrition of students in primary and secondary schools, as well as the poor; thirdly, it must improve R&D and processing standard for nutrition and health products and produce serialized functional dairy products to satisfy healthcare demand of consumers, and to prevent and inhibit rapid growth of nutrition-related diseases. Fourthly, it must develop dietary balanced nutrition products that are capable of satisfying modern urban residents’ need of convenience.
Wang Xin: Care about Changes of Intestinal Flora in Infants’ and the Elders’ Bodies
Researcher of Institute of Microbiology of Zhejiang Academy of Agricultural Sciences, Wang Xin said, how much did we know about our intestine? At present, analysis of intestinal flora structure had proved that, genetic background, age, gender, food structure, biological environment of host had great influence on its intestinal flora structure. Therefore, special attention should be paid to changes of intestinal flora in infants’ and the elders’ bodies. Only when we particularly knew the law of changes in intestinal flora and factors that affecting changes of intestinal flora structure, we were able to design pertinent prebiotics.
Nan Qingxian: It may not Exaggerate Functional Features of Prebiotics
Professor Nan Qingxian of China Agricultural University: Prebiotics has sound functional features, but such features should not be exaggerated too much. Every product has its own characteristics. Roles of various xylo-oligosaccharides may be emphasized respectively. We should seek truth from facts and take them with scientific basis. When added into final products, the dosage should be the functional dosage required by human bodies, and the products should strictly comply with requirement of related standard and health.
You Xin: Xylitol is an Edible Alditol with the Best Physiological Activity
Chinese food and functional sugar expert and professor You Xin: Xylitol is an edible alditol with the best physiological activity. It is a sweetener, nutritional supplement and adjuvant with the capability of preventing tooth decay, improving liver function, resisting fatty liver and proliferating bifidobacterium. According to the latest foreign report, it is found that xylitol also has some new derived physiological functions, such as improving intestinal calcium absorption and calcium retention rate in bodies, inhibiting and reducing infection of inner ear, stabilizing insulin and hormone, and even playing a role in skin care.
Li Lite: Xylo-oligosaccharides Has Great Development Space in Acid Drinks
Professor Li Lite of China Agricultural University: Xylo-oligosaccharides has sound acid and thermal stability and excellent storage stability, and may be broadly applied in various drinks, especially acid drinks. When added in acid drinks with a pH value of 3.4 and stored under ambient temperature for three years, retention rate of xylo-oligosaccharides reaches 99.7%. In terms of product flavor, there is no obvious difference between xylo-oligosaccharides and sucrose. Therefore, xylo-oligosaccharides may be added in drinks to partially replace sucrose and increase functional selling-point of products, without worry about that processing will decompose functional ingredient of the products. Sucrose decomposes rapidly with rise in temperature above 100℃, and also easily decomposes at a Ph value of 3-4. Other oligosaccharides and isomalto-oligosaccharides also easily decompose and lose the role in proliferating bifidobacterium when heated under acid condition. Xylo-oligosaccharides enjoy a great development space in acid drinks, e.g. yoghourt, lactic acid drinks and sodas, thanks for its sound acid and thermal stability.
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