NPC deputy: Bridging health gaps via soy and dairy innovation

China's dietary structure is undergoing a profound transformation, shifting from "having enough to eat" to "eating well" and "eating nutritiously and healthily."

On March 9, Han Jun, minister of agriculture and rural affairs, called for a dietary shift toward "less oil, more beans, and more dairy" during an interview at the fourth session of the 14th National People's Congress (NPC). 

The minister's remarks prompted discussions on social media and among NPC deputies.

Zhang Xuewu, a deputy to the 14th NPC and chairman of Yanjin Shop Food Co., Ltd., echoed this by suggesting: "We shouldn't expect consumers to compromise on taste for health. Instead, we should use technology to make healthy food tastier and more convenient."

He believes the industry must address the "last mile" of food processing, especially through the deep processing of soybeans and the snackification of dairy products. 

For example, soy products can be upgraded from traditional side dishes to "protein snacks," and dairy consumption can expand from "drinking milk" to "eating dairy," such as cheese crisps, yogurt bites, and whey protein bars. 

By doing so, consumer demand can drive growth in both the domestic soybean and dairy industries.