Phytogenic Food Forum

Phytogenic Food Forum

Phytogenic Food Forum

With the development of society and changing consumption habits, people pay more attention to the health and nutrition of their diets, and hope to maintain health through daily diet and prevent chronic diseases. Compared with animal-based food, phytogenic food can not only provide three nutrients of protein, carbohydrates and lipids, but also provide vitamins, minerals and dietary fiber required by the human body. Many ingredients play important roles in preventing chronic diseases, maintaining health, improving body function, etc.

Forecast by the report of Bloomberg Intelligence, phytogenic food market will exceed 162 billion US dollars (1.05 trillion yuan) in the next ten years, which shows great development potential of phytogenic food. Phytogenic food will become one of the main development trends in the future.

Phytogenic Food Forum- 2022.12.7 Monrning Session
09:30 SIAL Global Food Industry Summit Opening Ceremony

The Development Trends of Phytogenic Food


Researcher, Executive Vice President of the Advisory Committee on Nutrition Guidance of China National Food Industry Association


Scientific Principles of Plant-based Food Innovation

Yufei HUA

Professor of the School of Food Science and Technology, Jiangnan University


Functional Cellophane Noodles Development and Future Trends

Yongqiang CHENG

Professor of Food Science and Nutritional Engineering, China Agricultural University; Director of the Beijing Key Laboratory of Functional Phytogenic Food


The Key Factors of Plant-based Food Development

Jian LI

Vice Dean of the School of Food and Health, Beijing Technology and Business University


The Development Direction of Turmeric Application Driven by New Consumer Demand

Ziheng JIN

General Manager of Zhongda Hengyuan Biotechnology Stock Co., Ltd.


Yeast Protein Production and Its Application in Plant-based Meat


Senior Engineer of Angel Yeast


Flavor Enhancement of Plant-based Meat

Yuan LIU

Director of the Department of Food Science and Engineering, Shanghai Jiao Tong University


Cooperation: Ina ZHAO

Tel: 86-10-8572 8347

Sponsorship: Kyle YANG

Phone: 86-17512524190