Recently, the concept of "pre made vegetables entering schools" has sparked controversy, with many parents expressing concerns about the safety and nutrition of pre made vegetables. On the other hand, the pre made vegetable market is developing rapidly. According to the "Five Year (2021-2025) Work Plan of the China Cuisine Association", the penetration rate of prefabricated dishes in China has reached 10% to 15%, and it is expected to increase to 15% to 20% by 2030, with a market size of 1.2 trillion yuan. Many official documents also mention the need to develop pre made vegetables, such as the "Measures for Restoring and Expanding Consumption" issued by the National Development and Reform Commission, which states that "cultivate a model of 'breeding and breeding bases+central kitchens+cold chain logistics+catering stores', tap into the potential of the pre made vegetable market, and accelerate the construction of pre made vegetable bases"; The Opinions of the State Council on Doing a Good Job in the Key Work of Comprehensively Promoting Rural Revitalization in 2023 mention the need to "enhance the standardization and standardization level of industries such as clean vegetables and central kitchens, and cultivate and develop the prefabricated vegetable industry". Some consumers have misunderstandings about pre made dishes, and many industry insiders, including frontline regulatory personnel, dare not speak up for fear of being seen as' endorsements' or 'whitewashing' for the pre made dish industry. However, some self media and netizens are not familiar with pre made dishes, and in order to gain attention, they deliberately amplify their questioning voice instead of clarifying the misunderstanding. This is not only detrimental to the pre made dish industry, but also to food safety. Some experts and scholars Practitioners and frontline law enforcement officials say that the public's attention to the safety and nutrition of pre made dishes can be understood, but should not misinterpret "safety and nutrition". Is it unsafe to contain food additives? Professor Li Shuguang from the Nutrition and Food Hygiene Teaching and Research Office of the School of Public Health at Fudan University introduced that according to the group standards for pre made dishes drafted by the Chinese Cuisine Association and others, pre made dishes can be divided into four categories: namely, the prepared category, mainly referring to those clean dishes that are free from washing and cutting; Cooking refers to semi-finished dishes that contain seasoning bags or need to be heated for cooking after being pre marinated; Instant food, including canned food, various salads, etc; Instant heat, such as quick-frozen rice dumpling, self heating hotpot, etc. Different types of pre made vegetables have different production and processing methods, and online rumors such as "pre made vegetables contain preservatives" and "pre made vegetables lack nutrients" are inaccurate. For example, ready to serve pre made dishes only involve cleaning and rough processing of ingredients, without involving food additives, and are common in catering enterprises, enterprises, and public households. As long as the ingredients themselves are safe, they will not increase safety risks by becoming "pre made dishes". For example, in group meals, there are ready to eat pre made dishes from the central kitchen. After normal processing and cooking, some dishes are placed in insulated boxes and delivered via hot chain; Some quickly cool down, cold chain delivery, and reheat supply. In this process, there is no need for food additives such as preservatives. Among several types of pre made dishes, cooking and instant heating pre made dishes can easily lead to misunderstandings. The ingredients for this type of pre made dishes are mostly pre processed or paired with cooking bags, and the public is concerned about the food additives in the "pre processing" and "cooking bags". However, containing food additives does not mean it is unsafe. Legally marketed pre packaged dishes must comply with national standards such as SB/T10379 "Quick Frozen Blended Food" and GB7718-2011 "General Principles for the Labeling of Prepackaged Food". There are also enterprise standards that need to be set by enterprises
Edit：Hou Wenzhe Responsible editor：WeiZe
Source：Liberation Daily
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