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The 2nd Prefabricated Vegetable Industry Technology Innovation Conference was held, and prefabricated vegetables urgently need green, safe, and anti-corrosion measures

2026-04-30 08:55:55 Page views: 2719 Author: 元达生物

2026-04-30 08:55:55 Author: 元达生物

The Second Prefabricated Vegetable Industry Technology Innovation Conference, hosted by the Chinese Society for Food Science and Technology and organized by the Prefabricated Vegetable Professional Committee of the Chinese Society for Food Science and Technology, was successfully held at the Baiyun International Convention Center in Guangzhou from December 3-5, 2024! Nearly 400 people from universities, research institutes, pre packaged food enterprises and other units across the country attended this conference.


At the meeting, Zhu Beiwei, an academician of the CAE Member, the chairman of the Prefabricated Vegetable Special Committee of the Chinese Food Science and Technology Society, Shan Yang, an academician of the CAE Member, the deputy chairman of the Prefabricated Vegetable Special Committee of the Chinese Food Science and Technology Society, Hu Xiaosong, the director of the National Fruit and Vegetable Processing Engineering Technology Research Center, the deputy chairman of the Prefabricated Vegetable Special Committee of the Chinese Food Science and Technology Society, and more than 30 industry experts from universities and research institutes, respectively made wonderful reports on the opportunities and challenges faced by the prefabricated vegetables, the innovative development of the prefabricated vegetables, the flavor and nutrition health of the prefabricated vegetables, the intelligent equipment of the prefabricated vegetables, and the market analysis of the prefabricated vegetables industry, and jointly planned the development of the prefabricated vegetables industry from a scientific perspective.
The conference also released the "Guangzhou Consensus on Prefabricated Vegetable Technology and Industry", including five consensuses: "Prefabricated vegetables are an inevitable product of highly integrated food industrialization and meeting diverse consumer needs", "Prefabricated vegetable products that meet relevant standards have guaranteed quality and safety", "Deep reliance on technological innovation is the only way for the high-quality development of the prefabricated vegetable industry", "Exploring local specialty foods and creating diversified products is a new trend in the development of the prefabricated vegetable industry", and "Science popularization work is still an effective path to enhance public scientific awareness and spread positive energy".

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In recent years, the pre packaged food industry has been developing rapidly at an astonishing speed. Data shows that the pre packaged food market size has reached 516.5 billion yuan in 2023, a year-on-year increase of 23.1%. This trend will continue in 2024, and it is expected that the market size will further expand, exceeding 560 billion yuan, and is expected to soon reach the trillion level.
With the development of China's economy, food industrialization, and the transformation of modern lifestyles, the pre packaged food industry is experiencing explosive growth and will become an irreversible industry trend. However, with this explosive development, many counterfeit and inferior products, as well as adulterated and sold counterfeit goods, have flooded the market, causing serious harm to consumers' health. For a time, this has led to consumer bias towards pre packaged meals and seriously hindered the healthy development of the pre packaged food industry. As the consensus released at this conference points out, the quality and safety of pre packaged food products that meet relevant standards are guaranteed. Therefore, improving the quality and safety level of pre packaged food is the key to the healthy development of the pre packaged food industry and the restoration of consumer confidence.
On March 21, 2024, the State Administration for Market Regulation, the Ministry of Education, the Ministry of Industry and Information Technology, the Ministry of Agriculture and Rural Affairs, the Ministry of Commerce, and the National Health Commission jointly issued the "Notice on Strengthening the Supervision of Pre made Vegetable Food Safety and Promoting High quality Development of the Industry" (hereinafter referred to as the "New National Standard"). The new national standard has clarified the definition of pre packaged dishes: pre packaged dishes, also known as pre packaged dishes, are made from one or more edible agricultural products and their products as raw materials, with or without the use of seasonings or other additives, without the addition of preservatives, through industrial pre-processing (such as stirring, pickling, rolling, shaping, stir frying, frying, grilling, boiling, steaming, etc.), with or without seasoning packs, in accordance with the storage, transportation, and sales conditions indicated on the product label, and can only be consumed after heating or cooking.

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Among them, 'no preservatives added' is eye-catching. Shan Yang, an academician of the CAE Member, said that since the introduction of the definition of prepared dishes, the concept of prepared dishes has changed significantly. Under the new regulations, preservative substitution, sterilization and sterilization industry, detection and certification of the naturalness of the ingredients of prepared dishes, etc. may become a new outlet for the industry of prepared dishes.
Therefore, finding a natural and green alternative to preservatives has become a "must-have" for the pre packaged food industry to meet regulations and break through the bottleneck of preservatives. This can ensure food safety and comply with regulatory requirements, thereby completely dispelling consumer concerns and promoting the healthy development of the pre packaged food industry.

After years of dedicated research,the research team of Yuanda Biology has launched the first functional biological anti-corrosion material in China - PostbioYDFF ®， This has opened up a new path in the field of biological preservation in China, and also expanded the application areas of endogenous microorganisms.

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 postbioticsPostbioYDFF ® It contains various antibacterial active ingredients such as antimicrobial peptides, bacteriocins, short chain fatty acids, organic acids, extracellular polysaccharides, etc. Its mechanism of action is mainly to form micropores on the cell membrane, leading to an increase in cell membrane permeability, inhibiting the formation of pathogenic bacterial biofilms, thereby killing or inhibiting the growth of microorganisms and playing a preservative role. In addition,postbioYDFF ® It also has the function of regulating intestinal bacteria and promoting intestinal health, achieving a dual effect of "natural biological preservation" and "functionality".
In early 2024, the journal Food Chemistry of the Chinese Academy of Sciences published the research results of the Qingdao Agricultural University Yuanda Biotechnology Postgenic Innovation Team, titled The inhibition mechanism of PostbioYDFF-3 on quality deterioration of refrigerated grass carp fillets from the perspective of endogenous enzyme and microorganisms changes(IF：8.8)。 Multiple experimental data confirm that:PostbioYDFF ® It can achieve the effect of prolonging preservation by reducing endogenous enzyme activity and inhibiting the proliferation of specific spoilage microorganisms.

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In the same year, the internationally authoritative academic EI journal "Food Industry Technology" published the research results of the PostbioYDFF team of Qingdao Agricultural University Yuanda Biotechnology's PostbioYDFF ® Corrected antibacterial activity and transcriptional mechanism of Pseudomonas aeruginosa, revealing PostbioYDFF ® Antibacterial effect and mechanism on Pseudomonas aeruginosa.
PostbioYDFF ® It is a food raw material with natural biological preservative effect prepared by Yuanda Biotechnology based on pure milk derived probiotics extraction. Its properties are stable and not affected by high temperature and pH during food processing. By inhibiting the growth and reproduction of pathogenic bacteria and reducing endogenous enzyme activity, it prolongs the shelf life and storage period of food. Stability testing found that PostbioYDFF, a derivative element ® At 121 ℃ for 30 minutes and within the pH range of 2-10, the antibacterial activity can still be maintained at over 95%.

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At present, PostbioYDFF ® It has been applied to multiple pre packaged food enterprises. Qingdao Jiameiyang Food Co., Ltd., as a leading enterprise in Qingdao's pre packaged food industry, has taken the lead in promoting PostbioYDFF, a popular food brand in China ® Applied to the biological preservation of spicy crayfish, different from existing chemical preservation methods, it effectively extends the shelf life of pre packaged dishes in a refrigerated state, gaining the favor of consumers and breaking through the bottleneck of "freezing to storage" in the pre packaged food industry, giving more confidence in the prospects of the pre packaged food industry.

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The development of pre packaged food is booming, and the mandatory requirement of "no preservatives allowed" has prompted pre packaged food enterprises to transform in a timely manner. Therefore, finding a chemical preservative substitute as soon as possible has become the first token for pre packaged food enterprises to seize the market, and PostbioYDFF, which has the characteristics of natural, efficient, safe, stable, high temperature resistance, and does not affect the original sensory perception of food, is a new generation element ®， It fills the gap in the domestic market for both functional and healthy biological preservatives, and rightfully becomes the "first token" for prefabricated vegetable enterprises.

PostbioYDFF from Yuanda Biotechnology  ®  Raw materials can be added to pre made dishes, milk, and daily products, composite seasonings, cooked meat and seafood, pickled vegetables, beverages, baked goods, functional health products, and other different types of food, providing a new bio preservation solution for the food industry, enabling more delicious, healthier, safer, and more effective bio preservation materials to help promote the healthy and rapid development of the food industry!

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