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The Circular Economy-Oriented Practice in the Food Manufacturing Industry

  • Jianguo QiEmail author
  • Jingxing Zhao
  • Wenjun Li
  • Xushu Peng
  • Bin Wu
  • Hong Wang
Chapter
Part of the Research Series on the Chinese Dream and China’s Development Path book series (RSCDCDP)

Abstract

The food manufacturing industry can be fragmented into various sub-sectors according to different kinds of food processing and manufacturing methods. The National Bureau of Statistics of China has classified the industry into seven categories: bakery manufacturing; confectionery, chocolate and candied fruit manufacturing; instant food manufacturing; liquid milk and dairy manufacturing; canning; manufacturing of condiments and fermented products; and manufacturing of other food. Most of the foods are processed in a simple way except condipments and fermented products which feature bulk production and complicated processes. Their manufacturing involves several biotransformation reactions and separation processes, while large amounts of by-products and many kinds of pollutants will be generated in the process, creating huge potentials of developing the circular economy in the sector.

Keywords

Emission Reduction Industrial Park Citric Acid Production Circular Economy Monosodium Glutamate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

Copyright information

© Social Sciences Academic Press and Springer Science+Business Media Singapore 2016

Authors and Affiliations

  • Jianguo Qi
    • 1
    Email author
  • Jingxing Zhao
    • 1
  • Wenjun Li
    • 1
  • Xushu Peng
    • 1
  • Bin Wu
    • 1
  • Hong Wang
    • 1
  1. 1.Chinese Academy of Social SciencesBeijingChina

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