Shangpin’s processing facility in Zhumadian City, Henan Province, produces an assortment of low-temperature meat products to suit a variety of global tastes.
China has been a leader in mass production—with lots of manual labor— but coming shortages in China’s working-age population have experts concerned. In the past, labor was plentiful, and automation was not seen as a necessity.
Alliance will use blockchain technology to track and trace
February 12, 2018
Four founding alliance members are working with supply chain providers and regulators to develop the standards, solutions and partnerships to enable a broadbased food safety ecosystem in China.
Team from National University of Singapore file patent for unique, zero-waste approach of converting byproduct of tofu making into an alcoholic drink rich in isoflavones.
A research team from the National University of Singapore has successfully turned tofu whey — a liquid that is generated from the production of tofu and is often discarded — into what they describe as a tasty alcoholic beverage called Sachi.