Stronger network to China
Because of its size and the 1.3 billion people who live there, China is naturally one of the most important key players in the global food industry. 50 per cent of the global pork meat is consumed in this country. It also ranks top in terms of consumption of other meat products and fish. 70 per cent of all aquaculture farms worldwide are located in China - with increasing tendency.
As impressive as these figures are, there are also a number of problems which have their roots in the less sustainable agriculture sector and food processing industry. This is why many food products from China seem to bear a risk. Scandals such as the contamination of milk powder with melamine are just the tip of the iceberg.
Nevertheless, China is of increasing interest to the German food industry because the domestic economical sector can only grow through exports. On the other hand, China offers many opportunities in terms of raw materials supply.
In the past week, scientists from China and Germany exchanged their opinions on food safety within the scope of a Chinese-German Symposium at the University in Nanchang. Topics such as the organization of the official food control, aquaculture, GMO food, acrylamide and 3-MCPD esters were discussed with great frankness but still controversially in parts. On behalf of the DIL, Dr. Volker Heinz reported on industrially applicable minimization strategies to prevent the formation of toxic substances such as acrylamide.
In total it can be stated that China currently makes a lot of effort on a large scale to improve food safety and that first successes are already recognizable. Nevertheless, due to lack of analysis and traceability systems in the food industry, China cannot be considered to be an important raw materials supplier to the Western food industry yet. However, this may change soon due to the highly dynamic economical development.
The event in Nanchang was organized on the German side by the Senate Commission on Food Safety (SKLM) of the German Research Foundation (DFG). The scientific part of the symposium was chaired by Prof. Eisenbrand (chairman of SKLM) and Prof. Xie of the University of Nanchang.
The Senate Commission on Food Safety advises official authorities and the government on food safety issues. The health evaluation of food including novel and functional food products deals with the assessment of ingredients and additives as well as with new food technologies and processes.
Current topics, statements and resolutions are published on the SKLM website.
