On August 25, a practical symposium on the 2022 China Food Industry Salt Reduction Guidelines was held in Beijing, hosted by the Chinese Nutrition Society and organized by Angel Yeast. Li Pei, general manager of protein nutrition and flavoring technology center of Angel company, introduced the latest multi-dimensional salt reduction and flavor enhancement technology of YE at the meeting, and Wang Xishan, deputy general manager of Angel Yeast, speaking on behalf of the company, said that the company will continue to investment in R&D, and further play the advantages of salt reduction of Angel extracts, together with colleagues to promote the food industry salt reduction action, to meet the people’s aspiration for a healthier life.

“For food companies, reducing salt usage while ensuring food flavor is the most critical technology for salt reduction,” Wang said, “Angel started the technology research and promotion of yeast extract in food salt reduction as early as 2008. Jointly with Beijing University of Technology and Industry after more than three years of research, we have developed a full set of innovative technologies for industrialization of yeast strain selection and breeding, high-efficiency fermentation, compound enzymatic digestion, salt reduction and flavor enhancement, and developed a series of salt reduction and flavor enhancement yeast extract products, which can effectively reduce the amount of salt by about 20%, providing a mature solution for soy sauce, meat products, instant noodles, squash, casual puffed food and other food fields.”

Wang Xishan, deputy general manager of Angel Yeast

In order to promote the development of the national salt reduction initiative and achieve the goal of 20% salt reduction in processed foods as soon as possible, Angel has actively contacted the Chinese Center for Disease Control and Prevention and the Chinese Nutrition Society to support the practical workshops on salt reduction in the food industry for many years. While leading by example, Angel also joins hands with various industry associations, sister companies, as well as universities and research institutes to jointly promote the action of food salt reduction, helping to enhance food flavor and health dual orientation.

Group photo of Angel’s participants and experts

In the symposium, experts and representative enterprises of salt reduction action had in-depth exchanges and extensive discussions on salt reduction measures in food industry, technical upgrading of salt reduction products and development of standards and regulations, and fully affirmed the latest multi-dimensional salt reduction technology achievements of YE and the efforts made by Angel Yeast.