Wuxin Yun
Condiment & 3R Food
Jianke Food

Mr. Wuxin Yun, PhD in food engineering at Purdue University, is a R&D professional in the food industry who has been engaged in food R&D for more than 10 years in the U.S. He returned to China in 2016 to develop and engage in the development of health food as well as food technology consulting. In the field of food protein, healthy drinks and plant-based products, he has deep and cutting-edge insights and experience in food development.

Since 2006, he has been engaged in popular science writing in food health, opened popular science columns in mass media, and published nearly ten books. He also worked as the chief scientific consultant of several documentary films about food in China.

Event Introduction
Condiment & 3R Food
 · 12/22 (Day 4)
New Taste That Spice Up New Lives
Battle of Taste
[Panel Discussion] Less Fat, No Less Taste - How Does Light Diet Sauce Make Consumers Love Veggie?

Sauce, as important as salt, is the highlight of light food. Traditional salad sauce, however, puts consumers off due to its high calorie. Sauce for light food, which claims to be free of sugar and fat, comes to the fore. Can light food sauce satisfy the actual need of dieters and compensate the plain taste of salad? Will it be accepted by a wider audience and cover more dining scenarios?

Link to agenda