China sets new nutrition goals for health, sustainability, and food tech

China is looking to boost food quality for better nutrition outcomes, advocating strict implementation of a new guide nationwide. Among key targets, it seeks to strengthen soybean production with new high-yielding varieties, increase the dietary fiber content of staple foods, and cut down oil, salt, and sugar use. 

The “Outline for the Development of Food and Nutrition in China (2025–2030)” emphasizes enhancing food security and dietary health through modernized food production and processing.

“The nutrition and health status of the people have been significantly improved. However, there is still a shortage of high-quality food,” it reads. “Insufficient supply and consumption, residents have not yet developed reasonable dietary habits, and there is both excess and deficiency of nutrition.”

“By 2030, the diversified food supply system will be more complete, with higher quality and more distinctive food.”

The Ministry of Agriculture and Rural Affairs, the National Health Commission, and the Ministry of Industry and Information Technology developed the guide.

China wants to strengthen soybean production by creating new varieties with high yields.Plant- and animal-based balance 

China aims to expand the availability of high-quality protein sources, including meat, eggs, dairy, soy, and aquatic products.

By 2030, it seeks to achieve the following per capita annual consumption: 270 kg vegetables, 130 kg fruit, 69 kg meat, 23 kg eggs, 47 kg dairy products, 29 kg seafood, and 14 kg legumes.

It also wants to strengthen soybean production by creating new varieties with high yields. The guide suggests that tools to improve soybean nutrition, traditional processing, and industrialization can help boost soy-based products.

The guidelines recommend increasing dietary fiber content in staple foods such as whole grains, fresh corn, potatoes, beans, oats, buckwheat, barley, and potatoes. Other fiber-rich foods include bamboo shoots, seaweed, dates, Jerusalem artichokes, and taro.

The guideline demands improving the nutritional quality of livestock products and growing the low-temperature dairy markets, such as cheese. 

The national dietary guidelines will be revised to promote a balanced diet that includes plant- and animal-based foods. It also encourages less salt, sugar, and oil consumption.

The national dietary guidelines will be revised to promote a balanced diet that includes plant- and animal-based foods.It recommends a daily caloric intake of 25-30 g of edible oil, while limiting salt and added sugar to 5 g and 25 g, respectively. The guide recommends increasing daily dietary fiber intake per capita to 25–30 g and maintaining energy intake at 2,150 kcal for men and approximately 1,700 kcal for women. 

Technology, supply chain, and sustainability

China is seeking to build a database of food composition and potential risks together with boosting its food science research, processing technologies, and nutrient retention methods.

The issued guideline recommends building intelligent storage, processing, and logistics infrastructure to ensure food quality and safety, as well as nutrition labeling and agricultural monitoring.

The guide demands increased efforts to promote sustainable food consumption, reduce food waste, and enforce anti-food waste laws. It also recommends increasing the production of organic and green foods.

Nutrition personalization and education

China is also prioritizing the development of functional and specialized foods tailored to specific demographic groups — namely infants, elderly consumers, pregnant women, workers in extreme conditions, and patients with chronic diseases. The category will also be expanded, focusing on fermented dairy, plant-based alternatives, and gut health-supporting products.

To increase public awareness, the government is looking into nutrition and healthy cooking campaigns, especially in rural and remote areas. It also wants to improve school meal programs focusing on nutrition and providing dietary assistance to vulnerable groups.

It also has plans to incorporate food and nutrition education into community and educational programs, and hire and train more nutritionists, especially for hospitals, schools, and senior living facilities.