The 2014 National Condiment Industry Science and Technology Exchange Conference and the Savory Flavoring Industry Production and Technology Development Seminar was held in Beijing.
As an important branch of my country's food industry, the condiment industry has achieved rapid development in recent years. New products are constantly emerging, new equipment and processes are developing rapidly, and the market is increasingly prosperous. The development and strengthening of the industry's scientific and technological capabilities have played a crucial role in this progress.
To promote the integration and innovation of scientific and technological resources and improve the overall technological level of the industry, on November 3, 2014, the China Condiment Association and the Expert Working Committee of the China Condiment Association held the 2014 National Condiment Industry Science and Technology Exchange Conference and the Savory Flavoring Industry Production and Technology Development Seminar in Beijing. Sponsored by Angel Yeast Co., Ltd., the conference attracted nearly 100 representatives, including industry leaders, university experts, and representatives from well-known condiment companies.
The conference invited professors and scholars from Beijing Technology and Business University, Tianjin University of Science and Technology, and Jiangnan University, as well as technical and R&D directors from leading condiment companies, to deliver presentations on key technological development hotspots, issues, and trends in important sub-sectors of the condiment industry, including soy sauce, vinegar, seasoning sauces, compound seasonings, pickled vegetables, and food ingredients.
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