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International Distilled Spirits Technical Forum has been held since 2014 and has been successfully held for five sessions, from once every two years to once a year. The conference was jointly held by the China National Institute of Food Fermentation Industries, the International Joint Research Center for Liquor Quality and Safety, the Baijiu Branch of the China Alcohol Industry Association, attended by representatives from the French Cognac Technology Center (BNIC), the Scotch Whisky Research Institute (SWRI), the British International Brewing and Distillation Research Center, the Russian Vodka Research Center, and the Japan Brewing Association. Focusing on international distilled spirits and Chinese Baijiu, the conference holds discussions of heated technical topics, such as brewing raw materials, brewing microorganisms, new products, new technologies, quality and safety, low-carbon energy conservation, etc., providing a platform to promote international technological exchanges and development of distilled spirits, share the latest research achievements, and expand the influence of Chinese Baijiu.
Since 2010, CIBC is a well-known professional and innovative technical conference in the beer industry in China, receiving extensive attentions from people in the domestic and foreign beer fields.
The International Traditional Fermented Food Alliance initiated the International Traditional Fermented Food Innovation Competition in 2020, and it has successfully held three sessions to date. The competition has received unanimous praise from industry professionals and garnered recognition and attention from relevant enterprises. To further inspire the innovative spirit of industry experts and scholars, highlight the unique charm of traditional fermented foods, stimulate corporate innovation enthusiasm, and encourage comprehensive innovation in raw materials, production, and sales of traditional fermented foods, the competition aims to establish a bridge for communication and collaboration among enterprises. This effort ultimately supports comprehensive technological innovation and industrial upgrading in the field of traditional fermented foods in China.
Starting in 2025, the name "China Food Cup" will serve as the permanent emblem of the conference. The event will further focus on technological breakthroughs and cultural heritage in the field of traditional fermented foods, promoting global academic exchange and industrial collaboration. It will help advance the recognition and promotion of Chinese fermented foods on the international stage, continuing its spirit of innovation and cultural mission.
The evaluation process will consist of three main stages: expert review, intelligent consumer science review, and brand value assessment.
Expert Review: Conducted by national professional committees and experts in the field of traditional fermentation, using internationally accepted evaluation methods. The process involves concealing brand and manufacturer information to ensure impartiality, with sensory evaluation of product characteristics such as color, aroma, and taste, ensuring the fairness and authority of the review.
Intelligent Consumer Science Review: Carried out through random sampling, utilizing smart technologies such as electroencephalograms (EEG), facial expression analysis, and eye-tracking to comprehensively evaluate products based on real sensory feedback and physiological responses. This ensures that the evaluation results accurately reflect public experience and preferences.
Brand Value Assessment: Key opinion leaders (KOLs) and key opinion consumers (KOCs) from outside the traditional fermentation industry will assess the products. They will evaluate brand value based on criteria such as brand awareness, memorability, innovation, and consumer recognition, ensuring that the evaluation incorporates market perspectives and future development potential.
Highlights of the Competition:
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The China International Beer Challenge is hosted by the Organizing Committee of the China International Beer Challenge under the guidance of the China Alcoholic Drinks Association, jointly hosted by Qingdao Huangdao Development (Group) Co., Ltd., the China National Research Institute of Food & Fermentation Industries, the National Joint International Research Center on Alcoholic Beverage Quality and Safety, Beijing Yiqi Niuba Culture Co., Ltd., Beijing Zhonghehe Exhibition Co., Ltd., and Qingdao West Coast Beer Culture Group Co., Ltd.
Currently, it is the largest and strictest professional beer event in Asia. The purpose of the competition is to strengthen exchanges in the domestic and foreign beer industries, guide the diversified development of China's beer products, comprehensively enhance the innovation awareness and level of China's beer industry, and at the same time provide consumers with high-quality beer consumption guides. The competition vigorously excavates China's advantageous beer culture, promotes the development of Chinese-style beer categories and beer products, and showcases the charm of oriental beer to the whole world. Since the CBC China International Beer Challenge was launched in 2018, the scale of participation has been expanding year by year. The number of entries has increased more than six times, from 457 in the first session to 2827 in 2023.
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The International Wine Technology Summit Forum has been held since 2013 and two sessions have been successfully convened so far. The forum is jointly organized by the China Alcoholic Drinks Association, the China National Research Institute of Food & Fermentation Industries, the National Joint International Research Center on Alcoholic Beverage Quality and Safety, attended by scholars from the University of Adelaide in Australia and other institutions. The forum conducts in-depth discussions and comparisons on the development of the domestic and foreign wine industries, reflects on the problems and difficulties encountered in the development of the domestic wine industry, clearly recognizes the opportunities and challenges in the development of China's wine industry, strengthens the confidence in the development of the Xinjiang wine industry, and explores the effective models and paths to success for the development of China's wine industry from an international mindset and a global perspective, so as to provide solid theoretical support and experience reference for China's wine products to enter the international market and rank among the best in the world.
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In order to standardize the brewing process of Fangxian Huangjiu and accelerate the mechanized, informatized and intelligent development of the Fangxian rice wine industry, the "China's Poverty Alleviation Day ∙ Hubei Tourism Tour" and the Fangxian " Book of Odes " & Huangjiu Cultural Festival, led by the Chinese Society of the Book of Odes, the China National Research Institute of Food & Fermentation Industries, the Hubei Provincial Tourism Commission, the Provincial Poverty Alleviation Office, the Agricultural Development Bank of Hubei Province and Hubei University of Technology, and organized by the CPC Fangxian County Committee, the Fangxian County People's Government, the Shiyan City Tourism Commission, the Shiyan City Bureau of Culture, Sports, Press and Publication and the Shiyan City Radio and Television Station, was successfully held on October 17, 2018. The experts, scholars and industry guests present at the event discussed how to maintain the quality and freshness of Huangjiu, how to speed up the process of Huangjiu entering shopping malls, supermarkets and e-commerce platforms, and how small workshops and small enterprises could meet the normative requirements of China's national standards for Huangjiu. Since then, the standardized brewing process of FangxianHuangjiu has been initiated.
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The relationship between alcohol consumption and health has always been the focus of people's attention. It is inevitable to unveilthe mechanism between alcohol and health from a scientific perspective, guide the vast number of consumers to drink alcohol in a scientific, safe and healthy manner, and provide new suggestions and ideas for the development of China's brewing industry.
As the first international conference in China's brewing industry with the theme of "Alcohol and Health", the conference effectively promoted the comprehensive, healthy and sustainable development of China's baijiu (liquor) industry and made efforts to build a "healthy alcohol culture".
On June 30, 2017, co-sponsored by the China Alcoholic Drinks Association, the China National Research Institute of Food & Fermentation Industries and the National Joint International Research Center on Alcoholic Beverage Quality and Safety, organized by the Qinghai Huzhu Barley Wine Co., Ltd., and participated by representatives from International Alliance for Responsible Drinking, the University of Barcelona in Spain, Imperial College London in the UK, Wageningen University in the Netherlands, the Netherlands Organization for Applied Scientific Research and Osaka University in Japan, the "2017 International Summit Forum on Alcohol and Health" was successfully held in Qinghai Province.
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