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China has been a leader in mass production—with lots of manual labor— but coming shortages in China’s working-age population have experts concerned. In the past, labor was plentiful, and automation was not seen as a necessity.
Four founding alliance members are working with supply chain providers and regulators to develop the standards, solutions and partnerships to enable a broadbased food safety ecosystem in China.
Team from National University of Singapore file patent for unique, zero-waste approach of converting byproduct of tofu making into an alcoholic drink rich in isoflavones.
A research team from the National University of Singapore has successfully turned tofu whey — a liquid that is generated from the production of tofu and is often discarded — into what they describe as a tasty alcoholic beverage called Sachi.
At the same time Chinese media outlet Dragon TV reported food safety negligence at Shanghai’s Husi Food Co., Ltd, Shanghai food and drug administration officials suspended the facility operations, according to Xinhua News, state press agency of China.