Secondly, during the production process, we adopted advanced production technologies and equipment, and implemented strict production standards and quality control to ensure that the quality and safety of each batch of products meet the highest standards.
In addition, we have established a comprehensive product traceability system that can trace the production source of every synthetic food product, ensuring that problems can be investigated and dealt with in a timely manner.
Finally, to minimize health risks to our fund members, we have not yet begun large-scale production. Currently, the products produced are primarily allocated to the base's "Humanitarian Relief Bureau" to supply disaster victims outside the base who require assistance. This allows us to test the actual effectiveness of the products and ensures a thorough assessment of their safety and social impact before wider deployment.
Chen Yu nodded, expressing satisfaction with Zhang Wei's answer. "Your cautious attitude towards food safety is highly commendable. Using the product first for humanitarian aid not only demonstrates your social responsibility but is also the best way to verify the product's safety and practicality."
“Yes, Mr. Chen,” Zhang Wei added. “We have always believed that technology should serve humanity, not become a threat. Therefore, we prioritize safety and quality in every step of the research and development and production process.”
Chen Yu agreed and continued, "Besides food safety, I'm also very concerned about the taste and acceptance of these molecularly synthesized foods. After all, food is not just about meeting nutritional needs, but also about making people want to eat it and enjoy it. What are your considerations in this regard?"
Zhang Wei smiled and nodded, seemingly prepared for this question. He explained, "Mr. Chen, the taste and acceptance you mentioned are indeed aspects we place great importance on during our research and development process. We understand that even the safest and most nutritious food will be difficult for the public to accept if it doesn't taste good."
To address this issue, we conducted extensive market research and taste tests from the early stages of development. We invited volunteers of different ages, genders, and regions to taste our synthetic foods and collected their feedback. This feedback became a crucial basis for us to continuously optimize the product's taste.
At the same time, we have also drawn on traditional cooking methods and seasoning techniques, incorporating these techniques into the research and development of synthetic foods. This not only enhances the taste of the food but also allows people to experience the flavors of traditional foods when tasting them.
Furthermore, we are committed to developing a diverse range of synthetic food products. From staple foods to snacks, from desserts to beverages, we hope to satisfy the taste preferences of different groups. We believe that through continuous efforts and innovation, our synthetic foods will surely win the favor and recognition of the public.
After listening, Chen Yu expressed high praise for Zhang Wei and his team. "Your work is very meaningful and challenging. I believe that with your efforts, molecularly synthesized foods will definitely become an important part of the future food industry."
The sightseeing bus drove out of the Food and Nutritional Fortification Research Center, and Chen Yu and his group continued to their next destination.
"Mr. Chen, the Biotechnology Research Center is just ahead. It's one of the most mysterious and promising places in our park. Professor Li Qing's team's laboratory is located there," Li Ming said, pointing to a magnificent building in front of Chen Yu and the others.
“Yes, let’s go take a look. Professor Li’s ‘low-temperature hibernation technology’ has been successful, and it has immeasurable value for the future development of our base,” Chen Yu replied, his eyes shining with anticipation.
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