This ratio is 4-5:1 in China, 2-3:1 in developed countries, and 3-4:1 in Taiwan Province of China, which indicates that there is still a lot of room for the development of China's food industry;
(2) The proportion of the existing food resources that have been industrially processed is low.
At present, China's urban residents in the consumption of food in the industrial processing of the part, accounting for only 1/3, Engel's coefficient of 36% or more, while the economically developed countries, almost all of the food resources to be industrially processed in order to enter the market, the United States of America's agricultural products, the proportion of industrial processing has been as high as more than 90% of the countries in Western Europe, has reached 88% or so;
(3) resource integration The degree of processing and utilization is low.
Economically developed countries due to the high level of resource utilization and multi-level processing of products, food industry's added value can generally reach 3 times the price of raw materials for agricultural products, while China can only reach 1.8 times.
3, since the late 80's, China's food industry in the market pattern of supply and demand and consumption structure has undergone major changes in the case of the original industrial production structure and product system has failed to adapt to the changes in consumer demand, a single product structure, the poor economies of scale, resulting in part of the industry stagnant backlog of serious conditions.
In order to adapt to the needs of the market, the existing food industry is bound to regroup, in the product structure and scale effect on the article. Because the current starting point of China's food industry is still very low, the development of space will be very large.
Secondly, in the production and supply structure, based on the trend of changes in the consumption structure and the production, supply structure and consumption structure to adapt to the requirements of the food industry, we believe that the production and supply structure of the food industry will undergo a major change in the future development trend as follows:
1, the degree of resource processing and comprehensive utilization will be significantly increased.
China's urban residents, the changing trend of food consumption structure is mainly diversified, high value-added products, structural substitution characteristics, therefore, the number of requests for processed food increased in the case of the main varieties of more diversified, nutrient-rich, easy to consume, such as high value-added direction.
As mentioned earlier, at present, China's food industry on the existing food resources through industrial processing of the proportion of low, about only 1/3, there are still a large number of agricultural products and other edible resources have not been industrially processed; at the same time, the degree of comprehensive utilization of resources is low, the food industry's value-added only to reach the price of agricultural raw materials, 1.8 times, about 1/2 of the economically developed countries.
Therefore, as soon as possible, the Therefore, as soon as possible, a variety of agricultural products and other edible resources to achieve industrial processing, improve the comprehensive utilization of resources is the production structure of the food industry to adapt to the requirements of the changing consumer structure, the most powerful way of sustainable development.
2, regional resources and production structure of the difference, concentration and scale efficiency will be significantly improved.
China's food industry for a long time according to the administrative division of the industrial layout, resulting in inter-regional industrial structure is the same, a lot of low-level duplication of product construction, failed to differentiate according to the different conditions of the regional resources, especially the scale of the benefits of the significant, suitable for professional collaboration of food.
3, compound seasoned food consumption trends
The proportion of family meals to reduce the standardization of catering, standardization, fast demand for high-quality compound seasoned food as raw materials. Such as monosodium glutamate (MSG) market sales are declining, and composite flavored fresh food is increasing, which is also a consumer trend. Such as the emergence of fast food instant noodle composite seasoning, will enable some fast food companies to improve the speed of service, quality, consistency of taste, but also the development trend of fast-paced life. Again, such as some of the brined meat products and its related meat products now the development of the herd after 3-4 months of growth of meat products, thick flavor, aftertaste to strengthen the more ideal brined products or high-quality meat products composite seasoning boutique.
4, composite seasoning manufacturers research and development results
According to the existing advantages and conditions of composite seasoning manufacturers, has been the results of research and development into a new type of composite seasoning boutique, such as the production of instant noodles through the production of instant noodle powder sauce production technology, shifted to the production of powdered hot and spicy fresh, meat flavor king, flavor enhancement, barbecue powder, chicken powder powder powdered composite seasoning, or spicy sauce, Kimchi sauce, flavored edamame and other sauces composite flavored foods. Such as the production of puffed corn enterprises according to the existing technology to improve puffed corn, and then high-quality composite seasonings, the production of better flavor spicy, beef flavor, pepper flavor, barbecue flavor, grilled chicken flavor and other corn bean products, the characteristics of the product has been further improved, so that its products to meet the needs of the majority of consumers at the same time the quality of puffed corn, flavor have been a high level of enhancement to achieve the independent research and development of the Puffed corn beans series products.
Then the production of kimchi enterprises through the processing of kimchi into pickled fish, spicy fish and other hot pot base, pickled radish processing into the old duck soup new composite seasonings, processing of pickled peppers into pickled pepper, pickled pepper aroma composite seasonings, processing of chili peppers into a spicy sauce, but also the production of beef products will be the scraps of beef processed into a series of composite seasonings, such as beef sauce, spicy sauce. There are also some enterprises according to the characteristics of the raw material research and development of composite seasoning boutique, such as the production of konjac flour enterprise R & D spicy konjac new food, the production of peanut enterprise R & D spicy peanuts, five-spice peanuts, spicy peanuts, peanuts, peanuts and other composite seasoning food, but also the production of rice enterprise production of convenient rice, convenient rice flour, convenient rice noodles, puffed rice and other composite seasoning food, the production of wheat flour enterprise production of puffed Noodle products, instant noodles and other composite flavored foods, there are also enterprises producing sweet potatoes to develop sweet potato convenient vermicelli, potato chips, sweet potato puree and other composite flavored foods. These metropolis according to the results of the enterprise research and development of composite flavoring research and development.
6, enterprise policy, guidelines
Enterprise development in accordance with the policy and guidelines must produce 3-5 new products per year, so that the realization of composite seasonings R & D, which is also the development of some enterprises, but also some of the enterprises composite flavored food research and development of the status quo.
Two, compound seasoning food R & D analysis and evaluation
1, market potential analysis
The factors above the market is very critical, there is no potential for the market will only sell the product for a while, but also will not become a boutique on the market, the size of the market potential to determine the degree of composite seasoning boutique best-sellers. For domestic consumption in Guangdong, Guangxi, Hunan, Jiangxi, Guizhou, Yunnan, Sichuan and many other places rice noodles or rice noodle products, through the survey, the market potential of the convenient rice noodle series of products is very large, and there is no very best-selling convenient rice noodle brand, which is from the point of view of the market potential of the product market potential is very good.
At present, there are a lot of convenient rice flour enterprises have found that this is the market potential of the product, most of the taste is poor, through the consumer blind test, the score rate is very low, the consumer does not recognize, and finally such a convenient rice products will certainly withdraw from the market, there are some convenient rice products in the market for up to 5-8 years, can be the general state of sales, the author believes that the taste of the reason. Similar to such a composite flavored food in the market is very much, which is one of the reasons why many companies have general sales of products.
2, technical level analysis
The feasibility of the technical aspects of industrial production, can be completely scale production and further reduce production costs.
The synthesis of the above two factors, the decision to develop the project. Convenient dumplings have not been a large number of sales is the main reason for the immaturity of the technical level, convenient dumplings rehydration time is longer, did not achieve a truly convenient, in the rapid boiling water immersion rehydration effect, there is a hard heart, can not be quickly absorbed, and the dumplings of the quality of the difference is very large.
From another point of view, that is, can not meet the needs of consumers, so consumers do not accept, can not be sold in large quantities is also understandable. In the past, instant noodles, instant rice, sweet potato instant noodles have encountered such technology is not mature enough, can also be said to have not yet been developed, the future of convenient dumplings such as composite seasonings are still a lot. Of course, in addition to the production process, the flavor of instant dumplings non-production key, a good product, the flavor generally will not last long. Such as some of the current instant rice flavoring research and development in general, can not be well accepted by consumers, through the blind test, the instant rice consumer acceptance rate is very low, which is also one of the reasons for the general sales.
In addition, the flavor of the convenient rice really also need technical level depth research and development, through the blind test to achieve more than 70% of consumer recognition of the convenient rice has not yet appeared, the flavor of the visible convenient rice needs to meet the real needs of consumers to research and development of the technical level, so as to achieve the convenient rice boutique research and development. In the composite flavored food, and convenient rice as much out of the embarrassing situation is also a lot.