Cold Thoughts on the Sustainable Development of Instant Noodle Industry (2)
2018-05-24 17:00:56
"The instant noodles cause cancer" is a nonsense "The instant noodles cause cancer" originated in a media report in October last year, the report in the name of several experts, the "fried instant noodles" and "carcinogenic" linked together. Since then, the "carcinogenic talks" have often appeared in newspapers. This lack of scientific evidence has aroused the attention of consumers.
In fact, the so-called "basis of instant noodles to cancer" is the so-called "acrylamide" that produces a substance in the production of instant noodles. According to reports, acrylamide is a white crystalline substance that has been widely used in the production of polyacrylamide precursors for chemical products since 1950. In April 2002, researchers from Sweden’s National Food Administration and Stockholm University reported first that acrylamide was detected in some fried and grilled starchy foods such as French fries, potato chips, cereals, and bread; Countries such as Britain, Switzerland, and the United States also reported similar results in succession.
According to the findings of relevant experts, the content of acrylamide in instant noodles is relatively low, and the average content of acrylamide in dozens of instant noodles of different brands ranges from approximately 15 to 80 μg/kg. The average content of acrylamide in instant noodles is lower than traditional Chinese noodles such as fritters, oil cakes, and twists, and also lower than that of beans, breakfast cereals, and fried chestnuts. Experiments have shown that animals weighing more than 50 kilograms react and change only when they consume 7 grams of ketene at a time, whereas the average content of acrylamide in instant noodles is only 15 to 80 micrograms per kilogram. It can be seen that the low content is not enough to pose a threat to human health, and consumers do not need to panic.
Relevant experts remind consumers that acrylamide is widely found in daily consumption, including many foods that are home-made and industrially processed. However, food containing carcinogens and eating it are completely different. To determine if the substance is really harmful to the human body, there must be a concept of “quantity.†Without the premise of “quantity,†there is no concept of poison, and it cannot be concluded that “as long as it contains certain harmful substances, it must be certain. This can cause cancer.
Instant noodles-related regulations and standards urgently need to improve instant noodles Because of its “convenient, safe, delicious, high-quality, low-cost†five characteristics, since its inception in 1958, it has been prosperous for about 50 years, and it has received worldwide consumers. Loved it. At present, South Korea consumes 79 bales per capita, 52 bales in Indonesia, 43 bales in Japan, and China consumes 34 bales per capita, which is the fourth highest per capita consumption in the world. During this period, the process of deep-fried instant noodle has undergone long-term research and has already possessed complete modern industrial characteristics and reached a relatively mature stage. The instant noodle industry in China is concentrated in the inland regions of the central, eastern, and western regions. It is the largest industrial food in the deep processing of grain. The output in 2005 was 46 billion bales, a scale of 326 billion yuan in output value. The annual growth rate of instant noodle about 20% reflects the strong demand of the consumer market. From a worldwide perspective, instant noodles have become the second staple food product after bread.
After more than 20 years of rapid development, instant noodle industry has gradually become bigger and stronger, not only traditional fried instant noodles, but also developed new products such as non-fried noodles, instant noodles, instant noodles and other instant noodles in recent years. These products are continuously listed. The continuous enrichment of seasoning products not only shows the increase in innovation in this industry, but also indicates the broad prospects for the development of the instant noodle industry.
No rules, no standards. The healthy development of any industry can not be separated from the regulations and constraints of laws and standards, and instant noodle industry is no exception. There have been many disputes between fried and non-fried. There are many reasons for this, but the imperfection of standards is one of the important reasons. According to media reports, China's current three standard texts on instant noodles, "Standard for Instant Noodles, GB," "Standard for Instant Noodles Industry, SB/T10250-95," and "Detailed Rules for the Examination of Instant Noodles Production," are not applicable to acrylamide. Strong inspections make provision. This left an opportunity for some companies to use the content of acrylamide in instant noodles. The pioneers of non-fried instant noodles are more concerned with the relevant standards. As one industry insider said, “Non-fried is healthy, this is no doubt, but people’s understanding of it is ambiguous. Once the new standard is introduced, the quality of the product will be divided into different levels. Fried food companies are also a best incentive and proof."
In fact, the so-called "basis of instant noodles to cancer" is the so-called "acrylamide" that produces a substance in the production of instant noodles. According to reports, acrylamide is a white crystalline substance that has been widely used in the production of polyacrylamide precursors for chemical products since 1950. In April 2002, researchers from Sweden’s National Food Administration and Stockholm University reported first that acrylamide was detected in some fried and grilled starchy foods such as French fries, potato chips, cereals, and bread; Countries such as Britain, Switzerland, and the United States also reported similar results in succession.
According to the findings of relevant experts, the content of acrylamide in instant noodles is relatively low, and the average content of acrylamide in dozens of instant noodles of different brands ranges from approximately 15 to 80 μg/kg. The average content of acrylamide in instant noodles is lower than traditional Chinese noodles such as fritters, oil cakes, and twists, and also lower than that of beans, breakfast cereals, and fried chestnuts. Experiments have shown that animals weighing more than 50 kilograms react and change only when they consume 7 grams of ketene at a time, whereas the average content of acrylamide in instant noodles is only 15 to 80 micrograms per kilogram. It can be seen that the low content is not enough to pose a threat to human health, and consumers do not need to panic.
Relevant experts remind consumers that acrylamide is widely found in daily consumption, including many foods that are home-made and industrially processed. However, food containing carcinogens and eating it are completely different. To determine if the substance is really harmful to the human body, there must be a concept of “quantity.†Without the premise of “quantity,†there is no concept of poison, and it cannot be concluded that “as long as it contains certain harmful substances, it must be certain. This can cause cancer.
Instant noodles-related regulations and standards urgently need to improve instant noodles Because of its “convenient, safe, delicious, high-quality, low-cost†five characteristics, since its inception in 1958, it has been prosperous for about 50 years, and it has received worldwide consumers. Loved it. At present, South Korea consumes 79 bales per capita, 52 bales in Indonesia, 43 bales in Japan, and China consumes 34 bales per capita, which is the fourth highest per capita consumption in the world. During this period, the process of deep-fried instant noodle has undergone long-term research and has already possessed complete modern industrial characteristics and reached a relatively mature stage. The instant noodle industry in China is concentrated in the inland regions of the central, eastern, and western regions. It is the largest industrial food in the deep processing of grain. The output in 2005 was 46 billion bales, a scale of 326 billion yuan in output value. The annual growth rate of instant noodle about 20% reflects the strong demand of the consumer market. From a worldwide perspective, instant noodles have become the second staple food product after bread.
After more than 20 years of rapid development, instant noodle industry has gradually become bigger and stronger, not only traditional fried instant noodles, but also developed new products such as non-fried noodles, instant noodles, instant noodles and other instant noodles in recent years. These products are continuously listed. The continuous enrichment of seasoning products not only shows the increase in innovation in this industry, but also indicates the broad prospects for the development of the instant noodle industry.
No rules, no standards. The healthy development of any industry can not be separated from the regulations and constraints of laws and standards, and instant noodle industry is no exception. There have been many disputes between fried and non-fried. There are many reasons for this, but the imperfection of standards is one of the important reasons. According to media reports, China's current three standard texts on instant noodles, "Standard for Instant Noodles, GB," "Standard for Instant Noodles Industry, SB/T10250-95," and "Detailed Rules for the Examination of Instant Noodles Production," are not applicable to acrylamide. Strong inspections make provision. This left an opportunity for some companies to use the content of acrylamide in instant noodles. The pioneers of non-fried instant noodles are more concerned with the relevant standards. As one industry insider said, “Non-fried is healthy, this is no doubt, but people’s understanding of it is ambiguous. Once the new standard is introduced, the quality of the product will be divided into different levels. Fried food companies are also a best incentive and proof."