On the morning of September 26, at the site of the "2024 4th China Catering Brand Festival", the press conference of the "Shihui China Tour" special ingredient meal evaluation activity jointly sponsored by Pole Star, Red Meal, and Red Kitchen Network was grandly reopened.
Fu Lang, former director of the Foreign Affairs Office of the Guangdong Provincial Government and executive vice president of the Guangdong Public Diplomacy Association, Deng Jinhong, chairman of Yimutian Group, Lin Zhiyong, chairman of Frozen Products Online Group, Xin Yuan, president of Pole Star Research Institute, Huang Cheng, co-founder of Red Meal.com, as well as representatives of policy departments, leading food and catering enterprises, and upstream and downstream partners in the supply chain attended the event.
At the beginning of the press conference, Xin Yuan, President of Pole Star Research Institute, delivered a wonderful speech. She said that China has a vast land and rich variety of ingredients, each of which contains local customs and cultural heritage. The evaluation activity of "Food Wisdom China Tour" special ingredients and meals hopes to evaluate and discover high-quality ingredients and healthy ingredients in a more professional way, and use objective standards to define good meals. At the same time, Polestar hopes to work closely with brand food suppliers, catering companies, scientific research institutions, e-commerce platforms, etc. to promote the development of local specialty food ingredients industries and jointly create a benign industrial ecological chain.
In response to the trend of healthy catering, Wang Jing, Secretary-General of Pole Star Research Institute, released the "Healthy Diet Evaluation System - Pole Star's First Round of City Evaluation List" on the spot. Wang Jing said that the goal of the Polestar evaluation system is to continuously study the testing, certification and rating standards for healthy eating. In the future, Polestar will evaluate one product per week, conduct random inspections or large-scale testing, and issue a quality standard every month. At the same time, a selection guide will be released every quarter to tell consumers what kind of products are good products, how to choose products, and also serve the supply chain or food ingredients, telling them what kind of products are the products that consumers need.
In addition, Yao Xiaohui, CEO of Hang Seng Release, delivered a keynote speech on "Reshaping the New Track of Food with Scientific Standards - Pole Star Brand Service Release". Yao Xiaohui pointed out that this year, the entire service model of Pole Eater has been upgraded again, which is divided into three levels of brand services: authoritative professional evaluation brand, advanced event marketing, and traffic matrix content operation. Yao Xiaohui said that all services are aimed at making good products go to the consumer market.
Zhao Huiyan, Ph.D., from the School of Food Science and Engineering, Guangdong Ocean University, also shared his thoughts and judgments on the development trend of food based on the topic of "Development and Application of Flavor Base Materials Rich in Flavor Peptides" in combination with his own areas of concern. Zhao Huiyan said that natural, healthy and nutritious have become a major trend in the condiment industry. Among them, high-quality flavor base materials will become an important development direction of the food industry, which plays a very important role in improving the quality of food and promoting the development of the food industry.
Subsequently, Polestar Research Institute officially signed a strategic cooperation agreement with Xiamen Yuanchu Food Co., Ltd. and Guangdong Guangdong-Hong Kong-Macao Greater Bay Area Certification Promotion Center.
At the signing ceremony, Su Lihui, founder of Yuanchu Food Co., Ltd., said that the signing of this agreement is the starting point of cooperation between the two parties, and it is an important step for both parties to work together to improve food safety and nutritional value.
Lu Yongchi, Director of the Guangdong-Hong Kong-Macao Greater Bay Area Certification Promotion Center, said that the certification of food ingredients and meals in the Bay Area is highly consistent with the concept of Polestar, and the two parties will work together to continue to promote the development of food quality and safety in the future.
Under the chairmanship of Guo Jing, Secretary General of the EBC Healthy and Light Food Innovation Conference, Lin Zhiyong, Chairman of Frozen Products Online Group, Ni Wei, Co-Partner of Focus Media, Rong Yaqi, Founder of Immediate Nutrition, and Shu Rui, Chairman of Guanxing (Zhaoqing) Agricultural Technology Co., Ltd., conducted an in-depth discussion on the topic of "Marketing Innovation in the Era of Quality Food".
Lin Zhiyong, chairman of Frozen Products Online Group, said that the core of high-quality food is delicious, safe and nutritious. At the same time, good products should be distributed through good channels, and food companies should deliver high-quality ingredients to restaurants and consumers through various high-quality platforms and channels.
Ni Wei, co-partner of Focus Media, said that spreading quality food is not something that can be achieved by one company. Representative platforms and social forces in the industry should stand up and call on consumers to eat what is healthy and nutritious for the body. Finally, the products with nutritional value and quality can be spread to thousands of households.
In the view of Rong Yaqi, the founder of Instant Nutrition, everyone's standards for quality are different, and the most important standard for quality food is to establish standards. He pointed out that there will always be some lag in the public's awareness of nutrition, and a credible institution and communication platform are needed to give more accurate health advice and formulate relevant quality food standards.
Shu Rui, chairman of Guanxing (Zhaoqing) Agricultural Technology Co., Ltd., pointed out that China's agricultural products have never lacked varieties and outputs, but what they lack is quality, brand and standardization. There are two ways to change this. The first is to put standards first and formulate relevant quality standards; Second, strictly implement standards, standardize and unify food production, and ultimately ensure the stability of food ingredients.
At the end of the press conference, Xin Yuan, president of the Pole Star Research Institute, also made the latest event preview. Xin Yuan said that on December 7, the Pole Eater* Shenzhen Food Expo and the Pole Star Food Wisdom China Tour Tasting Live Ceremony will be held in Shenzhen. In the future, Pole Star will insist on doing professional food evaluation, constantly dynamically optimize its own evaluation standards, and continue to dynamically release lists to promote the further safe development of food quality.