On August 25, 1958, Momofuku Ando used common kitchen utensils such as oil pans and colanders in a kitchen in his backyard in Ikeda, Osaka, Japan to make the world’s first instant noodles-chicken broth ramen; in 2018, On the occasion of the 60th anniversary of the birth of instant noodles, the 9th World Instant Noodle Summit (WINA) was held in Osaka, Japan on August 22-23. At this summit, the collision and exchange of ideas among instant noodle practitioners from all over the world not only inspired how to further expand the demand for instant noodles, but also discussed how instant noodles, which will celebrate its 100th birthday in 40 years, become "food for the benefit of mankind". discuss in depth. "Nutrition, environmental protection and innovation" have become the focus of this conference.
The summit was hosted by Professor Joichi Ito, Director of Media Experiments of Massachusetts Institute of Technology, and the innovative discussions attended by college students from 16 countries and regions greatly opened up the minds of the participants.
At the summit, the relevant data released by the World Instant Noodle Association showed that, on the whole, the total global instant noodle sales are on the rise-in 2015, it reached 97.7 billion copies; in 2016, it reached 97.5 billion copies; in 2017, it reached 100.1 billion copies. . It is worth noting that China is the largest consumer of instant noodles in the consumption of 100 billion instant noodles. Before 2011, the sales of instant noodles in mainland China maintained double-digit growth for 18 consecutive years. From 2011 to 2013, the annual sales volume of instant noodles in China increased from 42.47 billion packs to 46.22 billion packs at its peak. Both the sales volume and the growth rate showed an upward trend year by year. This means that the average Chinese eats 34 packs of instant noodles a year. The steadily rising trend of the instant noodle industry has changed-since 2013, the annual sales of instant noodles in China have continued to decline. In 2017, the instant noodle industry began to show signs of recovery, with total sales reaching 38.97 billion copies.
In his speech, Hiroki Ando, Chairman of the World Instant Noodle Association and Director and President of Nisshin Ryoko Co., Ltd. stated that since the first conference was held in 1997, after more than 20 years of development, the World Instant Noodle Summit has become an international food conference. Today, instant noodles have become an indispensable food and an environmentally friendly food. In the future, environmental protection is one of the directions for the sustainable development of instant noodles. According to estimates by the Actuarial Institute of Japan, in terms of carbon dioxide emissions, instant noodle cup noodles are 395 grams, much lower than foods such as pizza, hamburgers and meat products. In the future, it is necessary to reduce carbon dioxide emissions in various packaging of instant noodles. In terms of technology, we will devote ourselves to developing instant noodles into a "complete meal", dissolving various nutrients into the noodles and soup. For example, a variety of amino acids and vitamins can be added to the core layer of the three-layer body. The actions to reduce salt, sugar, and fat are also underway.
"Instant noodles are not only ordinary foods, but also disaster relief foods and aviation foods. In the future, I hope that the whole industry will make more efforts in innovative technologies and environmental protection of instant noodles." Hiroki Ando said with deep feeling that we will be in the future. What kind of efforts have you made for the instant noodle industry in the past 40 years? From this, it can be expected that the development of instant noodles will be a wonderful 100 years.
Osaka Declaration is published. The Five Principles of Instant Noodles Adds Two New Elements "Nutrition and Environmental Protection"
"60 years ago, when instant noodles were invented as an epoch-making product, the inventor Momofuku Ando put forward the five principles of development: delicious; safe and secure; simple; long-term storage; low price. It is precisely because of these five principles. Today, no matter how earth-shaking changes in society and values are, instant noodles are still popular all over the world decades after their birth.” At the summit, Hiroki Ando said in the Osaka Declaration , "With the changes in consumer awareness and social environment, in addition to the five development principles of instant noodles, two brand-new elements of'nutrition' and'environmental protection' will be added."
This passage in the Osaka Declaration reveals the key points that the instant noodle industry should pay attention to in the future, and also emphasizes that instant noodles are closely related to the development of the environment and human health-"The popularity of the Internet provides the possibility for inventions and innovations from all corners of the world. The development of civilization. It has brought prosperity to the world, and consumers’ food choices are constantly changing. Today’s people are rapidly transforming into ethical consumption, and they are beginning to pay attention to whether products take environmental and social issues into consideration, and how companies are engaged in production and development. Under such a general background, the concept of Creating Shared Value (CSV) is particularly important for enterprises.
"Through this summit, we reconfirmed the fact that instant noodles are products with very little CO2 emissions during the life assessment cycle, and that they have sufficient nutrition and calories. Based on the previous advantages, in order to further reduce For the burden on the environment, the entire industry must work hard to replace plastic raw materials with biodegradable raw materials. This is a problem that we need to solve together." Ando Hiroki said.
Ando Hiroki stated that instant noodles have the greatest eternal value of "food that warms the body and mind". Since the beginning of its invention, the "Food Foot World Peace" has been advocated, and the recognition that "food is the most important existence for maintaining human life" will never change.
The Osaka Declaration predicted the future direction of the instant noodle industry-in the future, in response to the diverse needs of consumers, through the application of new technologies, production of multiple varieties and small quantities-will gradually become possible. Instant noodles, as a personalized food that pays attention to environmental protection and meets everyone's needs, will become a commodity worth looking forward to.
Conference held in Osaka, Chinese and Japanese experts speak out about the pain points of instant noodles and solutions
Hongji Ando, Chairman of the World Instant Noodle Association (left), and Meng Suhe, Chairman of the Chinese Society of Food Science and Technology, had an in-depth exchange on the technological innovation and popular science of instant noodles at the conference
One of the highlights of this summit is the holding of the China-Japan conference. At the meeting, a number of Chinese and Japanese media focused on the development of the instant noodle industry gathered. Representatives such as Hiroki Ando, Professor Wang Shuo of Nankai University, and Cui Jun, editor-in-chief of China Economic Net, answered questions from reporters on topics of public concern such as the popularization and safety of instant noodles.
In an exclusive interview with our reporter, Hiroki Ando said that high-quality and healthy noodles will be the general direction of the development of instant noodles in the future. Under this premise, the products will tend to be segmented, such as low-calorie noodles and low-sugar noodles. Japan has accelerated the development of new products. Today, 360 new instant noodles are launched every year in Japan, that is to say, a new product is launched every day.
Hiroki Ando is full of expectations for the future development of the instant noodle industry. He predicts that 40 years later, the instant noodle market will be more segmented, and its innovation will be realized through AI technology. The era of "for your face" is coming soon, that is, personalized products designed specifically for different people based on consumers' BMI values and other health indicators.
When faced with the question "What technological innovations have China's instant noodles undergone" raised by Nikkei CNBC program anchor Yuka Tanimoto, Professor Wang Shuo of Nankai University responded that China's instant noodles have always been growing through continuous innovation. Innovation in flavor. China has a vast territory and different consumer tastes. The development of products suitable for consumers with different tastes is very important for companies to open up the market. There are more than 100 flavors of instant noodles in the domestic market, including braised beef and sauerkraut flavors that are suitable for most consumers, as well as local flavors, such as hot and sour flavors and braised noodle flavors. , Seafood flavor, sauced meat flavor, red oil flavor, etc. In addition to the flavor, the product format is also fully exploring China's traditional food resources. In addition to instant noodles, it has also developed varieties with traditional Chinese characteristics such as mixed noodles, Wuhan hot dry noodles, and dry noodles.
Wang Shuo pointed out that with the changes in consumer demand in China, the instant noodle market will become more diversified. Different market segments will have clear demands for the taste and variety of instant noodles, and flavor innovation is still important. He believes that China's instant noodle market has bottomed out and rebounded. Under the diversified market competition, the industry needs to accelerate the pace of innovation in response to consumer needs and changes.
Facing the Japanese media's question of "How do you view the rumors of Chinese instant noodles?", Cui Jun, editor-in-chief of China Economic Net replied that noodles are one of the most traditional staple foods in China, and the "convenience" of instant noodles has satisfied Chinese consumption Consumers need to eat a bowl of staple food at any time. It is the universality of this consumer group that makes everyone more concerned about instant noodles. Coupled with the rapid development of new media, rumors about instant noodles are flying everywhere. But it can also be seen from this that the scientific communication on instant noodles has not kept up. In the development of instant noodles, only the market and brand have been paid attention to, and the knowledge of how to produce instant noodles and why it is so convenient is not spread. Cui Jun analyzed that instant noodles and the entire food industry are facing the impact of online rumors. The main reasons for these rumors are: first, public concern; second, the general public does not understand scientific knowledge in the field of food safety; third, new media, everyone is a communicator, and everyone can make news. The grassroots and low threshold of new media users make consumers in the food market the main body of communication. Since the media does not have the right to interview and cannot get close to the center of the news event, this provides room for rumors to breed.
Cui Jun said that in recent years, China has increased the education of consumers in popular science and has taken various forms to participate in the popularization of food safety. For example, China Economic Net and China Food Science and Technology Association, in conjunction with Master Kong, organized three food safety science innovation competitions. Full-visual works are the main form of expression of the competition, which meets the characteristics of Internet communication and the needs of the new generation of post-90s.
Global consensus reached cross-industry innovation is the king of industry development
Exchanging what is needed and in-depth communication can make the industry develop better. Nearly 300 global experts and business representatives participated in the summit. Among them, the team of Chinese representatives organized by the China Food Science and Technology Society can be described as a strong lineup. Meng Suhe, Chairman of the Chinese Society for Food Science and Technology, Wu Yongning, Chief Technical Officer of the National Food Safety Risk Assessment Center, Gu Zhenhua, President of the Shanghai Food Safety Working Association, Cao Hong, Chief Engineer of the National Food Quality and Safety Supervision Center, Professor Wang Xingguo, School of Food Science and Technology, Jiangnan University, Nankai Professor Wang Shuo of the University, Fan Xianguo, Chairman of Jinmailang Noodle Co., Ltd., Zhang Jing, Chairman of Henan Nanjing Hua Food Technology Development Co., Ltd., Xing Fushen, Deputy General Manager of Tianjin Chunfa Technology Group Co., Ltd., Hou Xingfu, Vice President of Zhonghe Group, Shandong Tianbo Li Hongjiu, general manager of Food Ingredients Co., Ltd., and other domestic experts and representatives of related enterprises were all present. At the summit, everyone listened to wonderful reports from authoritative experts around the world.
In the main forum, Professor Ken Albala from the Pacific University and Professor Ito Ito, Director of Media Experiments at Massachusetts Institute of Technology, shared a wonderful report. Among them, Professor Joichi Ito's innovative speech and the innovative discussion session led by university students from multiple countries presided over him greatly opened up the minds of the participants.
Professor Ken Albala said that through innovation, eating instant noodles becomes fun and fun. In the future, the industry can work together to enable consumers to get more benefits from eating instant noodles through environmental protection, fair trade, nutrition and health and other perspectives.
Professor Yoichi Ito pointed out that 60 years ago, people's demand for protein and calories promoted the birth of instant noodles. Nowadays, in the Internet age, the environment we face is different from the past-food is abundant, and nutrition is surplus. In this new environment, if the instant noodle industry wants to develop, fundamental innovation is necessary. First of all, we must see that millennials born between the 1980s and 2000s are on the rise and will account for 34% of the global population. According to a survey, 75% of this new generation of consumer groups are willing to serve or pay for socially responsible companies, and 64% are willing to work for companies that make environmental commitments. For the long-term development of the instant noodle industry, it must meet the needs of this group.
In the innovation discussion session with 16 multinational university students led by Professor Ito, some students asked: How do companies innovate? Ito Joichi responded that innovation means taking risks. For companies, first, they must have the courage to innovate, that is, the courage to take risks; second, they must have an open and tolerant attitude; and finally, they must use creative methods to impress more investors. If an enterprise wants to achieve long-term development in innovation, it needs to have sufficient tolerance and a sense of social responsibility. Student Serena asked, what is the most necessary element for innovation? Ito said that enthusiasm is the most important thing. To become a creative person, you must break away from traditional thinking. The same is true for the innovation of instant noodles.
Jinmailang Noodle Co., Ltd. Chairman Fan Xianguo said in an interview at the meeting that the core of the convenience industry is to use technological innovation to bring convenience and happiness to people's lives. Its development should tend to be a three-dimensional mini-noodle shop that saves labor costs. Apply the saved costs to quality assurance.
Experience instant noodle museums and companies, plant the seeds of popular science in the heart
In the 99-year-old Kewpie Company in Tokyo, in the display area designed as a salad dressing bottle, Chinese and Japanese experts and business representatives discussed the product innovation of "fat-reducing and sugar-reducing" that is becoming more refined in the market.
What enlightenment will Japan’s century-old companies bring? What is the intersection between salad dressing and instant noodles? Kewpie Company, which has been founded in Tokyo for 99 years, has given the answer-Kewpie’s unique small-package mayonnaise can also be used as a seasoning package for instant noodles, and has a variety of flavors, including original flavor, curry flavor, cheese flavor, etc. In Japan, instant noodles with salad dressing flavor have been accepted by more and more consumers. The relevant person in charge of Kewpie said, “Japanese and Chinese consumers have the eating habit of eating eggs. The average Japanese eats 330 eggs every year, and the average Chinese eats 250 eggs every year. Therefore, the market for instant noodle ingredients has been opened up. Salad dressing has a huge market space in the future.” Professor Xi Yinci from Shanghai Ocean University led the Chinese inspection team to visit the new-designed Kubi simulation production workshop. It is understood that Kewpie Company and Shanghai Ocean University are establishing the Haida-Kewpie Food Science and Technology Cooperative Research Laboratory to better carry out related cooperative research.
The development of the instant noodle industry is inseparable from the follow-up of equipment. At Omori Machinery Industry Co., Ltd., which has been established for 70 years in Tokyo, the Chinese delegation visited and exchanged experiences. The relevant person in charge of Omori said that the packaging is to protect the product so as to improve the retention period and convenience of the product. In the future, Dasen will continue to take the responsibility of producing "clean and efficient" packaging machinery.
Draw the picture that I want to draw on the instant noodle cup, watch the instant noodles and cakes fill the cup, and then choose the ingredients that I like to eat, and then plasticize it. Put the prepared instant noodles into a vacuumized transparent bag and take them home. In the Momofuku Ando Museum of Invention in Osaka, the reporter saw that mom and dad brought their children here to not only experience the popular activities of chicken soup ramen and instant noodle making, but also in the instant noodle tunnel, magic table, and video theater. Three-dimensionally feel the past and future of instant noodles.
"In the instant noodle tunnel, the packaging of instant noodles in the world is displayed to show the global consumption of up to 100 billion instant noodles and product diversity each year." According to Araki, the curator of Momofuku Ando Invention Museum, there are about 800,000 visits every year. Among them, 700,000 people have experienced instant noodle making. The establishment of this museum is mainly to allow children to grow up healthily through various experiences.