As the only marine nation in China, the former Jing people lived such a life. If one day marine food occupies a major position in your diet, have you ever thought about what kind of marine food you will eat?
In 2020, a report on sustainable food production published by the British magazine Nature pointed out that by 2050, the global annual output of marine food may increase to 2 1 10,000 tons, or even reach 44 million tons, which will account for 12% to 25% of the total increase in meat demand of 9.8 billion people in the middle of 2/kloc-0 century.
At the same time, a new trend is emerging: Oceanism, that is, people follow a vegan diet, but include seafood that can be purchased sustainably to get healthy extra protein and occasional meat.
The prevalence of oceanism has also promoted the further development of the seafood industry. At present, the profitability of the seafood industry depends on the sales of restaurants and food institutions. In many countries with developed marine food, the forms of processing marine life into packaged food have also developed very diversified. Especially in Japan, the United States and other countries rich in marine resources, all kinds of marine foods emerge one after another.
As a big maritime country, the development of deep processing of marine food in China is very slow, with a weak sense of innovation and outdated product forms. China has the habit of eating seafood since ancient times, but why does the development of marine food lag behind? With the adjustment of food supply and demand and diet structure, what new ways can be developed for the all-inclusive submarine granary?
From "can't afford to eat" to "eat every meal", the road to seafood transformation
The history of seafood development
The history of eating seafood can be traced back to more than five thousand years ago. Ancient seafood, such as fish, snails and clams, is recorded in Zhou Li Tianguan, which is a sacrificial offering for the Emperor of Zhou or the court of Zhou Dynasty. However, due to the restrictions of logistics and geography, seafood at that time could not be popularized among the people and was often regarded as a symbol of luxury food.
Later, the development of transportation and storage conditions improved the problem of seafood supply to some extent. However, the demand for seafood products is greatly influenced by seasonality, festivals and tourist seasons. In addition, the market information is not equal, and the breeding varieties and models are relatively fixed, which leads to the contradiction between market supply and demand and the price fluctuation of end products.
At the same time, the investment of China's marine fishery enterprises is relatively scattered, and the tonnage of fishing boats is small; Lack of large-scale comprehensive marine fishery enterprises and ocean-going fishing boats, poor self-sustaining ability at sea and imperfect self-supply system at sea; The management of marine ecological environment and the order management of exclusive economic zone in China need to be improved.
In the middle and late 20th century, some coastal brands either mastered the methods of seafood production and breeding or mastered the technology of fresh seafood quality, thus seizing the key opportunity of seafood development and rising rapidly.
Zhangzidao introduced high-quality seedlings from Japan and carried out "bottom sowing" breeding. From the initial fishing industry to the whole country, it has become a three-pronged approach of fishing, breeding and processing, and has become a veritable submarine bank. Shangpintang adopts 70℃ low-temperature salting technology to lock up more than 90% of the nutrition of live sea cucumbers and innovate fresh sea cucumbers, which won the special report of CCTV's "Approaching Science" column.
With the development of China's economy and the improvement of residents' living standards, the development of large-scale logistics and large-scale consumption has broken the restriction of regional seafood consumption. Consumers are no longer satisfied with seafood dishes on the table, but pursue more diversified and personalized consumption scenarios. The original simple supply mode of wholesale and retail into thousands of households can no longer meet the needs.
This also means that it is not enough to only control the technical barriers to the quality of seafood. In order to meet the market demand, it is imperative to carry out deep processing of seafood, improve the added value of seafood, and adjust and upgrade according to the needs of consumers.
Feed the world with blue food
Research shows that increasing the production of blue food is expected to increase food consumption and improve diet. Blue food here refers to plants, animals and algae in fresh water and marine environment.
Scientists have found from the average values of various nutrients (omega -3, vitamin A and vitamin B 12, calcium, iodine, iron and zinc) that some kinds of aquatic products are more nutritious than beef, mutton, chicken and pork.
This paper is included in Blue Food Collection, which focuses on the research published in Nature and its sub-publications, and points out the contribution and challenge of aquatic food to the future food system.
Studies show that aquatic products have the potential to improve human nutrition and improve the sustainability of food production, but they are often underrepresented in the nutrition and environmental assessment of food systems. Another "Blue Food Assessment" studied the role of aquatic food in establishing a healthy, sustainable and fair food system.
ChristopherGolden of Harvard University and his colleagues described the global database of trace elements and macro elements of 3,753 kinds of aquatic products (including fish, crustaceans and algae) in nature.
By comparing it with land food, the researchers found that the top seven animal-derived foods with the most nutrition are aquatic foods, including marine fish (such as tuna and herring), shellfish and salmon (including salmon and trout).
The researchers simulated the impact of an 8% increase in global blue food production by 2030, and predicted that this may reduce the price of related foods by 26%, which is expected to improve the intake of trace elements for as many as 65.438+66 million people.
The model also shows that aquatic products can provide more calcium (increased by 8%; Taking the national median), iron (4%), omega-3 fatty acids DHA and EPA( 186%), zinc (4%) and vitamin B 12( 13%), but vitamin A is estimated to decrease 1%.
This study also shows that the increase in consumption of aquatic products brings almost three times as much benefits to women as to men, which may point out a way to achieve nutritional equity.
Evolution of marine food
First generation marine food
The initial popularity of marine food mainly began in coastal areas. Due to the convenient access to raw materials, ready-to-eat dry goods such as laver, grilled fish slices and shredded squid are very common.
However, these forms of marine food are mainly low-end leisure food, and the homogenization is very serious. Although low-end snack food caters to the tastes of mass consumers, such market positioning lacks the research and segmentation of the consumer market, which not only idles the high-end market, but also produces more intense vicious competition in the low-end market.
At the same time, most of them are scattered in marine industrial economic zones in different regions, and there are many production enterprises, showing a small and scattered situation, with low industry concentration.
Around 20 13, marine food ushered in category segmentation, and surimi products such as fish tofu, fish balls and fish sausages began to appear, showing a leisure and convenient trend. Fish sausage products are mainly influenced by imported foods such as Japan and South Korea, and domestic follow-up has also set off a boom. Although surimi products have been in the incremental stage, due to the subsequent development, enterprises rush headlong into it, leading to fierce competition in homogeneous categories.
The second generation of marine food
With people paying more and more attention to health and nutrition, marine leisure snacks stand out with their unique nutritional value. Driven by consumer demand, as well as the more mature support and innovation of production technology, many brands have begun to make efforts in various directions on marine food.
1) Advanced seaweed and dried fish
Herbal flavor combines the characteristics of many snacks. In the layout of seafood snacks, an egg roll with seaweed floss was introduced, which combines delicious seaweed, crispy egg roll and salty floss, and can bite out three layers of delicious food in one bite. Positioning parties, outings and work scenes, this seaweed snack can also be eaten as children's broken bibimbap.
Mr. Beaver positioned himself as "focusing on protein snacks", and laid out the product matrix into three categories: children snacks, light snacks and flavor snacks. According to the needs of different target users, he made differentiated adjustments in specific tastes and techniques to highlight different selling points. At the same time, grasp the core value of raw materials, processing and packaging materials in the fresh-keeping process.
Take this freshly baked cod fillet as an example, and choose 100% fresh-made cod without starch. After six times of stretching, two times of baking and 0 degree preservation, the cod meat is fluffy and salty. In terms of protein and fat, compared with eggs and chicken breast, it closely focuses on the bright spots of high protein, low fat, light burden and ready-to-eat products, adopts many detailed techniques to reduce the fishy smell and retain the umami flavor, and abandons heavy seasonings to restore the original flavor, so as to reduce the burden on consumers in terms of ingredients and calories.
The integration degree of China marine protein snack market is still low, and the channel reach is not comprehensive enough. The snack brand represented by Mr. Beaver seized this development opportunity. In 2020, Mr. Beaver won the title of Top 1 of Tmall Convenience Fish and became one of the top ten cutting-edge brands of Tmall food in 2020.
2) Light diet meal replacement, seaweed can also share a piece of cake.
POPOCEAN Algae Planet focuses on the low-fat track, relying on the complete upstream raw material supply resources and the core R&D team to create more than 90% deep-sea zero-fat seaweed fresh noodles.
This kind of light seaweed noodles, more than 90% deep seafood seaweed, can be eaten anytime and anywhere. Each bag has only 38 calories, which is equivalent to 1/4 apples. In the production process, the space-grade FD freeze-drying technology is adopted, which keeps the Q-elastic taste of dough and retains the nutrients of seaweed to the greatest extent. Once the unique seaweed fresh noodles were introduced, they received extensive attention from the industry and consumers.
3) Lock in the cross-border children's food of nutrition and seafood.
Unlike snacks, children's seafood pays more attention to children's daily diet and nutritional supplements. Compared with foreign markets, children's seafood products in China are still in the early stage of development.
Taking "sharing the unique food culture and health value of tuna" as its corporate purpose, Yutaiping Company has established a tuna industry chain in prepackaged foods with low sugar, low salt, low fat, high protein and high nutrition. Yu Keai, a children's food brand, relies on the supply advantage of Yutaiping Group's industrial chain. From tuna product research and development to deep processing process reengineering, Yukeai has also initially formed a product research and development system with healthy nutrition of tuna DHA as the core.
Cute tuna floss, as a recommended product for domestic offshore fishing, locks the consumption scene of children's meals. Tuna pine is rich in DHA, which is beneficial to children's brain and vision development. Compared with other fish floss, this product is baked with slow fire, repeatedly ground and crisp, and its powder is fine. A bag of rice is scientifically quantified. Simply add children's catering and gently stir it to dissolve it.
These brands cut in from different categories, tracks and consumption scenes, which have had a big impact on the deep processing of a new generation of marine food. However, not all innovations can be profitable.
For example, regarding the nutritional value of tuna, consumers still lack sufficient popularization. Cute children's snacks are not dominant in price. In addition to differentiated products, marketing and promoting the selling points of products, matching consumers' consumption cognition and persuading parents to bear the premium of high-quality children's food all need to be deeply considered and developed.
4) seafood innovation convenient fast food
In-depth study of "low-carbon water diet", sugar, and upgrade the traditional staple food. The deep-sea golden thread fish is selected to replace the traditional refined noodles, which is low in moisture and rich in nutrients such as DHA and EPA, especially the seasoning package achieves the principle of low-carbon water. The beef soup with black garlic and dolphin bone with new Japanese flavor is delicious but not fat, and it is convenient and quick to make fish noodles, which is suitable for all people in the fat-reducing period and satisfies the mentality of wanting to eat staple food and being afraid of being fat.
Three months after the new taste of fish noodles was launched, the total sales volume reached more than 8.5w boxes, and the repurchase rate was as high as 10.6%. Also won the Wowfood Best Convenience Food Award and Inspur Food Award.
Stichopus japonicus products, which focus on "Oriental nourishing, eating and living" and have been cultivated for a long time, are characterized by strict selection of materials, slow stewing process and chef's taste. The seafood gift package, which combines the secret Buddha leaping wall, energetic chicken and stewed abalone in thick soup, is located in the scenes of family gatherings, friends gatherings, dining for one person, giving gifts, New Year's Eve and so on. As an IP joint name of CCTV national treasure, the packaging design was inspired by "various glazed vases" in Qing Dynasty. This national treasure combines more than a dozen firing processes, and is matched with auspicious patterns such as "Three Yang Kaitai" and "Qing Ji Yu Yu", which coincides with the product features of integrating all kinds of delicious food and beautiful things in one box. The design is based on the original auspicious patterns on the bottle, such as "Sanyang Kaitai" and "Qing Ji Fuyu", and the corresponding cherished elements are added.
Pursuing high-end quality, we have achieved good results with sea cucumber series products for a long time. In 2020, in June of September, it won the "Best Contribution Award" of Tmall Cuisine, with double1/holothurian super single product broken 10000 Jin, defending the aquatic industry top 1. 202 1, ranking first in the fresh food industry for a long time.
Starting from the pain point of contemporary young people's difficulty in eating, the cooking bag has created a thermal convection rapid circulation microwave heating bag with the blessing of black technology. The contents of the food are all made of high-quality and high-proportion ingredients, which are frozen at -35℃ and transported in cold chain all the way to ensure that the best state of the food is presented to consumers.
This product does not need to wait, complicated meal preparation steps, and the trouble of cleaning up after meals. At the same time, it is uncompromising in taste and quality, giving traditional seafood catering food a more convenient, high-end and unique experience.
In September 2020, the store went online and was successfully selected as "2020 Tmall New Brand Creation Camp" in the pre-sale stage of products. In June, 5438+00, it was awarded the "Best Product Power" by Tmall Food Hot Search Network Celebrity Taste. In the first month of product launch, sku naturally sold more than 10000 packages, and the repurchase rate in two months exceeded 10%.
Zhai Zhen, a brand that also focuses on frozen 3R food, fully embodies the Japanese flavor of eel fried rice through the optimization of raw materials and complex and precise processing technology, and promotes eel fried rice to become a celebrity food on the Internet.
In 2050, the global demand for blue food may double.
Understanding the demand of aquatic products is very important for evaluating their current and future role in the global cold water system. At present, the general view is that it is necessary to expand the production demand of aquatic products in the next few decades to meet the needs of population growth and income changes.
The third article in this series was published in the journal Nature Communication. Based on the data of FAO and World Bank, Dr. RosamondNaylor and his colleagues conducted a survey from four levels: income, trade, geography, culture and preference to assess the current and future changes in global demand for blue food.
Researchers found that the demand for fish doubled in the early 20th century. According to the existing model, under the influence of economy, culture, trade and other factors, the human demand for fish is likely to double again in 2050.
However, different regions have different needs for fish. Asia will continue to lead the consumption of freshwater fish, and will remain the region with the largest consumption of freshwater fish in 2050.
Among them, China mainly takes crustaceans, benthic fishes and cephalopods as consumption objects; Ghana and Peru will continue to dominate the consumption of small pelagic fish; France, Spain, the United States, Mexico and Brazil will continue to consume a variety of fish. Although the per capita consumption of fish in Nigeria is low, by 2050, in view of Nigeria's large population, the demand at the national level will exceed that of Ghana.
Generally speaking, this study shows that due to the progress of globalization and the influence of economic, cultural and trade factors, human consumption of blue food may continue to increase, which will replace some terrestrial animal foods and have a great impact on human nutrition and the environment.