最近一段时期以来，中国的方便面行业经历了油炸和非油炸，铅门槛，台风过后，许多人，呈现出难得的平静。最近，由食品科学技术，世界拉面协会联合举办了代表业界的“第七届中国面制品行业分会会议在中国”在北京举行的中国面制品及相关产业聚集在北京中国研究院创新和发展。

2005年，中国的总产值为46亿包方便面，在298.40亿元的销售额，人均世界第五产量居在目睹了中国食品工业“新一代”增长的世界{dy}。作为世界小麦生产和消费大国，中国方便面行业每年转化全国小麦1 / 10的能力，占中国的食品工业为原料的加工食品46％的份额，突出其“{dy}盘， “和蔬菜的优势，香料植物，加工和增值，拉动了巨大作用。同时，双方长期以来一直xx中国的方便面产业的发展提供了商品，而且对世界进步的方便面，东方食品向全球蔓延，产生了重大影响，其产量已占到51 ％的世界，主要是企业产品及安全指标达到国际水准，赢得了世界同行的尊重。

2
创新的方法
食品科学与中国技术研究院秘书长秘书长，世界的拉面事务局局长孟素中国分会，他介绍，与日本，韩国和经历相似的发展，中国的即时康师傅登陆其他国家自1992年至今，经历了14年的快速发展，正面临着“一个14岁的痒。”在中国的方便面14年后放缓的快速发展，这是整个行业已经进入良性状态巩固阶段，而创新是{wy}的出路。从2006年上半年该行业可以清楚地抓住了行业的两大创新的方法：{dy}，对油炸方便面的大型企业，以提高调味料的价值。新产品的出现，反映了大企业将成为方便面的价值，从二十面体向调味转让价值，以迅速扩大的销售目标;二是“粮食道场”等非油炸面和谷物的脸成功上市，馄饨后续推出的表面，形成一盘增容产业和未来的可持续发展。它主要体现在身体上的体制创新。

此外，中国的咸味，调味料行业，作为与方便面行业的“生命和死亡，”同胞“，”任务，在新一轮发展的所有调味料，更是体现自我-创新的优势和特点，分化。它的方法与技术部门进行更深入的结合。

孟溯河秘书长指出，中国面制品业的未来发展，关键是加强对调味料的价值而定。 “由专业公司做专业的事”，是最合理的选择。中国对功能和细节的调味食品文化，这是新一轮创新，加强关键值，它不是即时主仆关系，而是相互依存的“战略伙伴关系。”中国失去了咸味，调味料的创新，提高在中国方便面的价值将失去一个重要支撑。

婚姻和促进学校，企业创新
创新
左右，企业正在遭受市场需求的技能，增加研发努力开发新产品。

这期间，食品科学与中国技术与领导的努力，康师傅拉面这迈克尔郎，白，团结，中旺等11家企业和调味料企业，与面粉产品世界协会中国分会学会会议科学和技术天津大学，中国农业大学，河南科技，江南大学，清华大学，北京工商大学，华南理工大学中国大学，上海水产大学，上海应用九井技术研究所知名机构签署了合作协议。业内人士认为，中国食品工业中，要注重发展速度，更应注意以提升价值。科学和技术与商业界的婚姻将要增加中国的方便面，挂面行业，更长远的健康发展。这也表明，市场为导向，为研究主体，结合中国食品创新企业，正在形成的方便面是一个很好的起点。 06.9.26

Instant noodle industry is now facing a “14-year itch” to enter the consolidation phase of a comprehensive

Since the recent period, China’s noodle industry experienced a deep-fried and non-fried, lead thresholds after the storm and many others, showing a rare calm. Recently, by the Chinese Institute of Food Science and Technology, the World Ramen Association jointly organized the China Branch of the “seventh flour products industry in China Conference” held in Beijing from China flour products and related industries on behalf of the industry gathered in Beijing to innovation and发展.

2005, China’s total output of 46 billion packets of instant noodles, sales of 29.84 billion yuan, per capita the world’s fifth output ranked first in the world witnessed the Chinese food industry “new generation” growth. As the world’s wheat production and consumption of large country, China instant noodle industry transformed into an annual national wheat 1 / 10 the capacity to account for China’s food industry as raw materials processed foods 46% of the share, highlighting its “number one plate,” the advantages of and vegetables, spice plant, processing and value-added, pulling an enormous role. At the same time, the parties had long been concerned about China’s instant noodle industry development that delivers the goods, but also the progress of the world instant noodles, oriental food to the global spread, had a major impact, its output has accounted for 51% of the world, mainly Enterprise Products and safety indicators have reached international standards and win the respect of the world counterparts.

two innovative ways

Institute of Food Science and Technology of China Secretary-General, World Association of the China Branch of Ramen Affairs Secretary Meng Su-he introduce, with Japan, Korea and other countries experiencing similar development, China instant Kangshifu landing since 1992 to date, has experienced rapid development in 14 years, are facing “a 14-year itch.” The rapid development of instant noodles in China 14 years after the slowdown, it is the whole industry has entered a consolidation phase of a benign state, while innovation is the only way out. From the first half of 2006 the industry can be clearly captured the industry’s two main innovative ways: First, to large enterprises based on the deep-fried instant noodles to enhance the value of seasonings. The emergence of new products, reflects the large enterprises will be the value of instant noodles, from the icosahedron to the value of the transfer of seasoning in order to quickly broaden the sales target; Second are the “grains Daochang” other non-fried noodles and grains listed on the success of face, wonton follow-up to the introduction of surface, forming a plate Compatibilizer industry and sustainable development in the future. It is mainly reflected in the structural innovation across the body.

In addition, China’s salty flavors, seasonings industry, as with the instant noodles industry “quest of life and death” of “compatriots”, all seasonings in a new round of development, are reflected more self - advantages and characteristics of innovation and differentiation. Its way out with the technology sector are more in-depth combination.

Meng Su-he Secretary-General pointed out that the Chinese noodle products industry’s future development, the key is dependent on enhancing the value of seasonings. “By a professional company to do the professional thing,” is the most reasonable choice. China’s food culture for the features and details of seasonings, it is the next round of innovation to enhance the value of the key, it is not instant master and servant relationship, but rather interdependent “strategic partnership.” China lost salty flavors, seasonings of innovation, enhance the value of instant noodles in China will lose an important support.

marriage and promoting school-enterprise innovation

around innovation, enterprises are suffering skills to market demand, increased R & D efforts to develop new products.

this meeting during the Institute of Food Science and Technology of China and the World Association of the China Branch of Ramen lead efforts Kangshifu this Michael Lang, white, united, Medium-wang flour products, such as 11 enterprises and seasonings enterprises, with the Tianjin University of Science and Technology, China Agricultural University, Henan University of Technology, Southern Yangtze University, Qinghua University, Beijing Technology and Business University, South China University of Technology, Shanghai Fisheries University, Shanghai Institute of Applied Technology of the nine well-known institutions signed a cooperation agreement. The industry believes that the Chinese food industry, it is necessary to pay attention to the pace of development, more attention should be paid to the value of upgrading. The marriage of science and technology with the business community will have to grow China’s instant noodles, vermicelli industry, more long-term health development. This also indicates that the market-oriented, with enterprises as the mainstay of research that combines Chinese food innovation is taking shape, the instant noodles are a good starting point. (06-9-26)