Release Time:2024-06-01
[Transferred from] People's Daily Health Client Reporter Qiao Jingfang May 29, 2024 23:13
Developing the whole grain industry is a joint effort in reducing grain consumption and promoting healthy consumption, and it is also an important part of practicing the 'big food concept'. "On May 28th, Tan Bin, Chief Researcher of the Scientific Research Institute of the National Grain and Material Reserve Bureau, jointly hosted the theme live broadcast of" Practicing the Big Food Concept: Reducing grain consumption and promoting healthy consumption "by the Political Research Office of the National Development and Reform Commission and the Office of the National Grain and Material Reserve Bureau, said.
Tan Bin, Chief Researcher of the Scientific Research Institute of the National Grain and Material Reserve Bureau.
The "2023 China Food and Nutrition Development Report" released by the Institute of Food and Nutrition Development of the Ministry of Agriculture and Rural Affairs shows that the overall food loss and waste rate in China is 22.7%. Influenced by dietary consumption habits, the waste rate in the consumption stage accounts for the highest proportion in the entire process, with grain and vegetable waste rates being relatively high.
"The waste of grain is reflected in the whole chain link from the field to the table. Taking the grain processing link as an example, the grain processing accuracy has been continuously improved since 1986. Now, the average yield of rice is about 64%, and the average yield of wheat flour is about 75%. Similarly, if 10 kilograms of wheat is processed into whole wheat Mantou, 200 grams can be made into 98 steamed bread, and only 75 white Mantou can be made. If refined grain processing is changed to whole grain processing, the waste will be greatly reduced, which is a typical practice of grain saving and loss reduction." Tan Bin explained.
Developing the whole grain industry is equally significant in terms of "healthy consumption". Tan Bin introduced that refined grains remove the seed coat and embryo during the processing, which account for about 9% -17% of the grain weight (depending on different types of grains). This results in the loss of 40% -90% or more of dietary fiber, B vitamins, and the vast majority of physiologically active substances in natural grain grains during the primary processing of rice milling. And these nutrients are all important dietary sources. Long term intake of refined grains and imbalanced diets can easily lead to the problem of "hidden hunger" caused by nutritional imbalance. Insufficient intake of whole grains is closely related to the high incidence of chronic diseases and has become a consensus in the academic community.
Tan Bin said that in recent years, there have been more and more whole grain products sold in domestic supermarkets and online, with a wide variety of categories, such as whole wheat flour, whole wheat bread, various brown rice and oatmeal, and other whole grain and miscellaneous products. Through the application of various new technologies such as biological enzyme inactivation, ultrafine grinding, biological germination, and biological fermentation, the texture, flavor, and taste of whole grain foods have changed and become increasingly delicious.
Taking the adjustment of the proportion of whole grains in the staple food structure as an opportunity to optimize and drive changes in dietary structure, it not only contributes to grain conservation and loss reduction, but also vividly practices healthy consumption, calling on everyone to participate in the future
As a leading enterprise in the field of grain circulation, Ruililai adheres to the concept of "only making ingredients that we and our families love to eat" and deeply participates in the development of the whole grain health industry in the Greater Bay Area. As a leader in the agricultural field, Ruililai has always been committed to promoting the transformation of technological achievements into productivity. Through cooperation with multiple research institutes and professional R&D institutions, Ruililai provides a practical platform for "production+research" and helps promote the healthy development of the industry. Focusing on the promotion of whole grain products, Ruililai launched a series of Chinese Congee products, organic grains and mixed grains. Several of these products have become popular both online and offline, leading consumers to successfully shift towards a healthy diet and lifestyle dominated by whole grains.
