surfaced
In early 2017, four student innovation competitions sponsored by the Chinese Society of Science and Technology, supported by DuPont Nutrition and Health, Master Kong , Lee Kum Kee , Panpan and other companies were successfully carried out in many universities on both sides of the Taiwan Strait. After fierce competition, the results of the three student innovation competitions, including DuPont Nutrition and Health, Lee Kum Kee and Panpan, were the first to surface. The imagination of not being branches or complicated, and being wild and imaginative has become the common feature of these competition works. Each student competition is like a spark, igniting students' enthusiasm for innovation and inspiring more creative works, which makes enterprises feel the consumption demands and trends of young people born in the 1990s, making the innovation of industrialized products more down-to-earth.
The 4th DuPont Nutrition and Health Cross-Strait Student Innovation Competition
Drawing inspiration from tradition
On September 25, the final review of the 4th DuPont Nutrition and Health Cross-Strait Student Innovation Competition co-organized by the China Society of Food Science and Technology, the Taiwan Institute of Food Industry Development, the Taiwan Society of Food Science and Technology, and DuPont Nutrition and Health was held in Shanghai. 126 creative works from 13 universities on both sides of the Taiwan Strait were registered for the competition, and 45 works were shortlisted for the final review session. After the selection of the expert committee, the "Harmoned Orange" of Northeast Agricultural University won the first prize; the "Shenxian Rod" of Jingyi University and the "Huanghan Wengui" functional fermented beverage of Northeast Agricultural University won the second prize; the "Rabbit Meat Mushroom Brew" of Sichuan University, the ink tofu from Pingtung University, the Lucky Fat Cake from Zhongxing University, the "Idol" of South China University of Technology chickpea Natto chili sauce, and the Fuding Meat Slices from Fuzhou University won the third prize. The Red Heart Dragon Fruit Fermented Jam from South China University of Technology, the "Chat Dock" from Shanghai Ocean University, and the "With Alcohol-Sandwich Yogurt Cheese" from Tianjin University of Science and Technology won the Best Creative Award; Northeast Agricultural University and Jingyi University won the Best Organization Award.
The competition aims to actively promote the development of the food industry on both sides of the Taiwan Strait, strengthen the integration of industry, academia and research between enterprises and universities, explore the self-innovation ability of college students, and develop innovative foods with nutritional and healthy value. In this competition, students from 13 universities including Northeast Agricultural University, Fuzhou University, Sichuan University, Jiangnan University, Zhejiang University , Tianjin University of Science and Technology, South China University of Science and Technology, Shanghai Ocean University, Fu Ren University , Pingtung University, Donghai University, Zhongxing University, and Jingyi University participated.
This competition started campus lectures from March to April 2017, completed the submission of the product design plan on May 25, and conducted the initial review of the product design plan at the end of June. Each participating university submitted 10-15 participating plans to the organizing committee, the participating universities in mainland China submitted 104 creative plans, and the universities in Taiwan recommended 22 creative plans. In order to ensure the quality of students' works entering the final evaluation stage, the Taiwan judges also added a mid-evaluation session for the works of five participating universities in Taiwan. The mainland regional organizing committee selected 40 shortlisted plans based on the scores, and the Taiwan regional organizing committee selected 13 shortlisted plans based on the scores. After the mid-evaluation, 5 plans were selected to enter the final evaluation.
htmlIn early September, 45 shortlisted teams submitted their final review works and reports. The top universities in this year's shortlisted number and proportion of works are Northeast Agricultural University, Fuzhou University, Sichuan University, etc.Compared with previous competitions, the shortlisted works of this competition not only have the characteristics of nutrition, health, convenience, fashion and fun, but also reflect distinctive and novel personal labels such as cross-integration with catering products, industrialization of traditional regional food, Internet celebrity attributes, diversified usage methods, and cultural connotation.
's works "Rabbit Meat Mushroom" and "Fuding Meat Pie" are both innovative products that are cross-integrated with catering products. These two works reflect the innovative trend of drawing inspiration from traditional food and local ingredients at the same time. Rabbit Meat Mushroom has innovatively developed a dish cooking form with moustache stuffing with rabbit meat filling, cleverly combining the two ingredients, and industrializing the food of this dish, packaging soft canned food with aluminum foil, making the dishes snacks, the shape and product concept are novel and interesting, and the taste is attractive.
Fuding meat slices are improved to traditional Fuding snacks, adding fish and shrimp meat, enriching the taste of Fuding meat slices, increasing the tenderness of the meat slices, and using freeze-drying technology to freeze-dry the cooked meat slices, adding dried coriander, seaweed and other auxiliary ingredients, so that Fuding meat slices can be brewed and ready to eat. The brewable Fuding meat slices developed through cross-fusion with catering snack products can be eaten as dishes or as snacks, promoting the standardization and industrialization of traditional Fujian cuisine Fuding meat slices.
also improves traditional food works, "Sandwich Yogurt Cheese", which is inspired by the common dairy snacks in Inner Mongolia. The original product is relatively single and has a hard taste, and has great limitations in marketing. Sandwich yogurt cheese improves the taste, enhances nutritional value through probiotic fermentation, and gives traditional milk lumps a sense of fashion.
's work "Harmoned Orange" fully reflects the diverse characteristics of eating methods. It cleverly combines raw materials such as cheese, hazelnuts, lactic acid bacteria and orange peel, and wraps them in fresh cheese to make a hand-held shape, that is, "Harmoned Heart Bar", and makes "Orange Yishe sauce" with orange peel. When eating, use cheese sticks to dip in orange peel sauce to eat, forming an innovative way of eating, and also produces a new type of cheese product that is convenient to eat, healthy and delicious.
"Xuhanwen's Warm" functional drink and chickpea natto chili sauce have successfully turned healthy ingredients into delicious and fashionable. "Xuhan Wen's Warmth" uses corn whiskers, white lotus whiskers and glutinous rice roots as raw materials. Through fermentation, their beneficial ingredients are extracted, and the taste is seasoned with red dates, longan and brown sugar. The chickpea natto chili sauce also changes the stereotype of traditional health foods that are not delicious by seasoning with fermentation and hot sauce.
also subversive works also have the "Shenfei Rod", which breaks the old impression that high-fiber fruits and vegetables are difficult to swallow. They finely crush high-fiber fruits and vegetables such as burdock and guava into slurry, season and season, put them in a mold for freezing and molding, and then freeze-drying, forming a series of fruit and vegetable snacks with crispy taste and softness in the mouth.
Ink tofu and teawu two works reflect the cultural connotation of innovative food. "Ink Tofu" is made from soy protein isolate as the main raw material, and adds bamboo toner, sesame powder, vegetable oil and other ingredients, stir evenly at high speed, and then steamed and cooked to form. The texture is elastic and has the ink and wash patterns in Chinese landscape paintings on the outside.
"Chatwu" is tea candy based on tea and wolfberry as the main raw materials. A layer of mulberry leaves with sweet aroma, wrapped in hard candies with strong tea aroma, and a long, fine and soft wolfberry is sandwiched. The good flavor and structure are based on the extraction process that retains the fragrance of tea and reduces the bitterness of tea. Cut the ordinary beverage bottle and re-form it into a small drift bottle, with a piece of tea candy hanging inside. The author described it as a sealed "Kiss of Nature".
2017 Lee Kum Kee Cup Student Innovation Competition
Challenge Centennial Classic
Recently, the final review meeting of the 2017 Lee Kum Kee Cup Student Innovation Competition co-organized by the China Society of Food Science and Technology and Lee Kum Kee (China) Sales Co., Ltd. was held at the Lee Kum Kee Building in Shanghai, and 40 shortlisted student works from 10 universities were evaluated. The final evaluation meeting was chaired by Pan Yingjie, honorary vice chairman of the China Food Science and Technology Society, and Shao Wei, vice chairman and secretary-general of the China Food Science and Technology Society, and invited a jury committee composed of well-known universities and food companies such as Shanghai Food Research Institute, , Jiangnan University Food School , East China University of Science and Technology Bioengineering, Shanghai University of Applied Technology School of Spice and Fragrance Technology and Engineering, Yangzhou University Tourism and Culinary School, and other technical experts from the jury and food enterprises to participate in the evaluation. After more than three hours of careful discussion on the product plan, repeated evaluation of sample works, and strict consideration of the product innovation process and flavor and other elements, the competition results were finally drawn.
"Cheese Typhoon Fried Crab Sauce" from Hong Kong Polytechnic University won the first prize; "Shangfang Yipin Ham Sauce" from Zhejiang University of Technology and "Fugui Sauce" from Fuzhou University won the second prize; Changsha University of Technology "Lotus Shrimp Mixed Sauce", "Tumbling Bars and Fragrance" from Harbin Business University, "Green Plum Cheese" from Fuzhou University, "Golden Plum Cheese" from Dalian University of Technology, and Sichuan Agricultural University "Pepper Chip Phoenix Sauce" won the third prize.
Changsha University of Science and Technology's "Sour fern hot sauce" won the Best Creative Award, Harbin Commercial University's "Free Tasting Wine for a Long Time" won the Best Craft Award, South China Agricultural University's "Mushroom and Seaweed Bibimbap Sauce" won the Best Flavor Award, Shanghai Ocean University's "Free Li Dipping" won the Best Challenge Award, and Zhejiang University of Technology and Commerce won the Best Video Award.
Fuzhou University’s green pepper and melon peel sauce, Sichuan Agricultural University’s shrimp fermented bean curd sauce, Harbin Commercial University’s “Magic Fresh Pot Series Concentrated Quick Food Soup”, Changsha University of Technology’s “Sauce Purple-Seafood Seasoning Sauce”, and Hong Kong Polytechnic University’s “Hong Kong Style Teriyaki Sauce” won the Excellence Award, and Shanghai Ocean University won the Best Organization Award.
The expert judges who participated in the final review said that the students' works in this competition have new creativity, new taste and new packaging, and many of them have made the judges' eyes shine.
is rich in regional characteristics, making dishes more convenient, which is a major trend shown in the creative work. For example, the typhoon fried crab sauce at the Hong Kong Polytechnic University and the pimento phoenix sauce at the Sichuan Agricultural University are creatively derived from local classic dishes or common flavors. Through the development of a sauce, a local famous dish is simplified, that is, it is suitable for use in the catering industry and also for home cooking, which is in line with a modern fast-paced lifestyle and has good business prospects. The "Tumbling Bar Scent" of Harbin University of Commerce, which can be used for fried rice, and the "Hong Kong-style Teriyaki sauce" of Hong Kong Polytechnic University, which can be used for fried rice, are also works with this feature.
uses novel combinations of existing flavors to form attractive new flavors, which also left a deep impression on the judges. Rufu Guishu is added to Lee Kum Kee Kung-style sweet sauce. On the basis of the rich sauce flavor and delicate and moisturized sauce, it adds the sweet but not greasy and chewy characteristics of the longan. The combination of plum and cheese flavors in green plum cheese is fresh and natural, and it suits the tastes of young people. Lemon-sweet and sour sauce, lemon, hawthorn and pineapple juice are used to season, forming a new sweet and sour taste brought by fruit juice, with a unique taste. The application of new raw materials also gives the sauce new vitality. For example, the application of watermelon green clothes in green pepper and melon peel sauce, the application of lotus leaves in lotus shrimp mix sauce, and the selection of ham soup obtained from the processing of ham from Yipin ham sauce above not only brings new flavors, but also increases the added value of the ingredients.
consists of nine flavors and nine-cup lattice "Gongjian" to form a windmill-shaped bottle head, extruded and fashionable green plum cheese, etc. The packaging image and consumer group positioning are clear, reflecting the certain commercial maturity of the students' works in this competition.
The 8th Panpan Food Cup Baked Food Creative Competition
Healthy and fashionable to the consumption theme
meat punt cat claw shape, Shengdan Jingmo Chou shape, sweet, bitter, spicy and other cookies with multiple flavors, donut-style hard cookies and cake paper support soft cookies into one... At the "8th Panpan Food Cup Baked Food Creative Competition" co-organized by the China Society of Food Science and Technology and Fujian Panpan Food Group a few days ago, these creative baking works from young students from universities across the country broke the image of cookies with a single form and taste in people's minds. Several authoritative experts in related fields reviewed 25 baking series created by students from 21 universities in China. After tasting and watching the product introduction video, the experts unanimously agreed that the overall level of the entries has improved significantly. The entries have outstanding performance in product shape, flavor, nutritional attributes, packaging and video creativity, reflecting the consumption trends and characteristics of young people born in the 1990s.Experts said that the deeper significance of this competition is that the creative sparks of these young students have broadened the company's innovative ideas and will play a role in promoting the baking industry in future product research and development innovation.
It is understood that the Panpan Food Cup Baking Food Creative Competition has been held for 8 sessions so far. Since March this year, this competition has been held in 21 universities across the country, including Jiangnan University, Fuzhou University, Nanchang University, Henan University of Technology , Dalian University of Technology, Wuhan University of Light Technology , Harbin Business University, Jilin University , Beijing Agricultural College, Shaanxi University of Science and Technology , Nanyang Institute of Technology, Dezhou College, Jimei University, Bohai University, Henan University of Science and Technology, Hubei Normal University, Zhongshan College of University of Electronic Science and Technology, Nanjing Xiaozhuang College, Dalian Ocean University, Hefei University of Technology, Shanxi University, etc. The competition mainly revolves around cookies. After the stages of limit recommendation, preliminary competition review, etc., a total of 25 product plans were finalized for the rematch. The review of this creative competition mainly revolves around the innovation of the participating works, the feasibility of industrial production, the taste, and the rationality of nutritional formulas.
No branches or complexity, and the imagination of being imaginative has become the common feature of these works. The two-color cookie "On the wheat" is praised because it adds wheat germ, trehalose and a unique green and yellow palace grid shape; "If you don't obey, you will scratch you", using the familiar cat star man born in the 1990s as the introduction, it created a meaty cat claw cookie, which makes people laugh and can't bear to sip; "Eat the APP" cookie is based on the theme of modern people's mobile phone dependence, and advocates that you should use delicious food to get your mobile phone away from the "second line"; "Beijing Xiang" uses Shengdan, Jingmo and Chou in the traditional Peking Opera culture in my country, and based on its personality, it has designed multiple flavors such as sour, sweet, bitter, spicy, and salty.
In this competition, the design of natural plant raw materials selected by multiple entries not only introduced high dietary fiber ingredients, but also brought in ingredients with a variety of nutritional characteristics, catering to the development trend of nutritional, healthy, high-quality and green in the contemporary food market. Taking the "Secret Flower Language" series of cookies that won the courtesan this competition as an example, the design is delicate and natural. The product contains six series, including "little daisy", "violet", "red rose", and "four-leaf clover". Natural pigments and flavor substances are selected, and corresponding flower patterns are designed according to each flavor and color, and flower language is given in a targeted manner. It is combined with packaging and brochures with memories and girls' growth themes, so that consumers can integrate into the artistic conception created by the color, flavor and meaning of the product. In addition, another award-winning work, "Dear Tasty", boldly adopts the form of donut-style hard cookies and cake paper-shaped soft cookies. The hard cookies replace traditional low-gluten flour with delicate and nutritious rice flour as raw materials. Red-hearted dragon fruit, spinach, carrots, and purple cabbage are also added. The color combination induces people's appetite. A layer of oatmeal is evenly applied on the back of the cookies to make the taste more crispy; Roshen petals, dried mulberry fruits, and crushed nuts are wrapped in cookies of different colors, and the taste and nutrition are improved to the next level; the soft cookies are added with barley powder and lily powder, supplemented with cocoa powder and matcha powder to make a double-layer cookie cup.
"Refreshing and distinctive innovation characteristics." The reviewers gave such evaluations for the works and videos displayed by the participating students this time. The judges said that the winning cookies such as "If you don't obey, you will scratch you" have novel shapes and creative packaging, reflecting the consumption demands of consumers born in the 1990s. The product creativity included in them is also convenient for use in the production of the food industry. Such competitions provide enterprises with a consumption-oriented role in future innovation.
review experts pointed out that these imaginative creativity of young students have formed a clear stream, which is of great benefit to the company's research and development of products. Cai Jinxin, R&D director of Fujian Panpan Food Group, said in an interview with reporters that it has been eight years since we joined hands with the China Food Science and Technology Society to hold the Panpan Food Cup Baked Food Creative Competition. These students' little creativity in product process design, concept, packaging, etc. have been absorbed in the actual R&D process of the company, which is very beneficial to the development of new products of the company."A good idea will provide reference and inspiration for enterprises in future production and research and development." Over the past 8 years, what made Cai Jinxin feel deeply is that the event has become increasingly influential among universities across the country, and many university leaders have taken the initiative to ask whether they can participate. He said that in the future, he will continue the event with the China Food Science and Technology Society to provide more creative platforms for more students in our country, inspire more inspiration for enterprises, and bring more new products to consumers.
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