/ AsG/August 26, 2022 Guangzhou -- On August 25, the award ceremony of "Food and Beverage Industry - Jung Award for Technological Innovation" hosted by Jung Industrial Media Co., Ltd. was held as scheduled in the banquet hall on the 1st floor of Crowne Plaza Hotel, Huadu, Guangzhou. Biospringer yeast autolysate Springalys® D201 won the award.
The "Jung Award for Technological Innovation in Food and Beverage Industry", sponsored by Jung Industrial Media Co., LTD., has attracted the attention of the industry since it was successfully held in 2006 with its fair and objective selection process, and has become one of the most professional and influential industry selection in China.
2022 Food and Beverage Industry -- The Jung Award Ceremony for Technological Innovation was held at the same time as the 2022 Food and Beverage Future Ecology Conference, bringing together industry decision makers and researchers.
In recent years, our country's food industry is in the process of constant adjustment and optimization, transformation and upgrading. Demand for plant-based foods is surging in China as people's disposable incomes and lifestyles change and demand for products becomes more diverse.
Over the past five years, the plant-based meat sector has seen a steady stream of innovative products to meet the unprecedented global consumer demand for high-quality protein without the health or environmental impacts of animal meat. In an effort to better pursue health "innovation," companies are modifying their products with natural ingredients to appeal to health-conscious consumers.Biospringer yeast autarysse Springalys® D201 won the "2022 Food and Beverage Industry -- Jung Award for Technological Innovation". Tan Xianhua, Asia Pacific Development Manager of Lesaffre Nutrition and Health Division, attended the award ceremony and received the award.
As the first country to eat, produce and process beans and soy products, Chinese diners have a keen perception of "bean smell", so they do not choose to taste the taste of plant meat itself, but compare it with real meat first. The taste of "opinion" directly quantifies the results of comparison, thereby reducing the score of the product. In order to achieve the taste and taste of real meat, plant meat still needs to improve greatly in the enhancement of flavor. Ms. Qin Xianhua said that according to the market demand, Biospringer has invested in the development of yeast autolytic product Springalys® D201 to meet the needs of customers. Springalys® D201 is a yeast product designed to address the two major pain points associated with plant-based products, which are plant protein odor and texture. Springalys® D201 not only addresses these issues, but also improves flavor and texture.Springalys® D201 is rich in natural flavor nucleotides, amino acids and proteins without any genetically modified ingredients. It is certified by kosher organizations and can be widely used in a variety of vegetarian products. It can significantly enhance the overall flavor and meatiness of foods, improve the texture of vegetarian foods, and cover up unpleasant odors. Make its taste more balanced, and ensure the low salt, low fat, low calories of the three low standards.
< /p>< /p>Nowadays, the competition of food manufacturing industry is no longer the competition of single product, systematic competition and collaborative innovation competition have become the main melody. As a kind of safe and nutritive flavoring material, the development and application of yeast extract is more and more popular at home and abroad, and has made great progress under the efforts of researchers at home and abroad. Biospringer, with its strong research and development capabilities, has opened a new avenue for food and beverage companies to improve the nutrition, flavor and use of yeast extracts.
