The rapid advent of technology is propelling upstream innovation in the agriculture, fisheries and food industries by improving nutritional value, developing new species and fomenting high-efficiency upgrades for these traditional sectors.

Shenzhen – the Chinese mainland’s tech powerhouse – held three expositions relating to the food, fisheries and tea industries from Thursday to Sunday.

Experts from research institutions told China Daily that innovation at the source of food production chains is becoming a major focus, and is expected to reshape future food manufacturing models.

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With the aim of improving the delivery of food functionality, scientists from China Agricultural University’s Shenzhen Research Institute showcased their latest outcomes, including hollow salt that can reduce sodium intake while preserving the salty taste, a sleep-promoting emulsion, and products that help to maintain the viability of probiotics in the human body.

According to Lyu Mingchun – a research assistant with the team –  foods contain many beneficial components, and can be absorbed more effectively in the body through specific technologies, achieving the precise release of nutrients.

She said the sleep-promoting emulsion drew a lot of inquiries at the exposition from young people and elders struggling with sleep problems, adding that the hollow-salt and probiotic technologies have significant potential for industrial applications.

Emerging technologies are also reshaping the form of foods, giving rise to plant-based meat, cultured meat and even 3D-printed food that are designed for reducing carbon emissions, enabling customized nutrition, and fostering creative culinary experiences.

However, the relatively complex production process and the use of additives have raised public concerns about health risks associated with such foods. Lyu reminded that the industry must strictly enforce food safety standards to prevent unscrupulous businesses from using underhanded methods to cut costs in the name of food innovation.

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In the fisheries sector, the Shenzhen Marine Fusion Innovation Research Institute has been dedicated to the development of modern marine ranches.

As part of these efforts, the institute is actively promoting the upgrading of traditional fish and oyster rafts, replacing bamboo poles and foam with high-performance composite materials. This approach offers better resistance to wind and waves, a longer service life, and is better suited to mechanized production.

Marine ranching is a modern fisheries model in which marine resources are systematically cultivated within a specific marine area. Chen Yunpeng, a scientist at the institute, said that in the future, marine ranches capable of mechanized operations and intelligent monitoring will play a significant role in the fisheries sector.

They will facilitate the sustained production of high-quality aquatic products, and contribute to marine ecosystem restoration and the economic diversification of coastal regions, he said.

At the tea expo, a research team from Guizhou University explained its efforts to breed new tea varieties using ancient tea trees.

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Thanks to its unique geographical and climatic conditions, Guizhou province in southwestern China boasts abundant resources of ancient tea trees. There are more than 150,000 ancient tea trees that are above 200 years old, with over 10,000 trees exceeding 1,000 years of age. The oldest is about 4,800 years.

Feng Xia, a graduate student studying tea science at Guizhou University, said that after 15 years of research, her team leader has chosen and cultivated the current “Siqiu Tea” series of varieties from ancient tea trees, filling a blank in this research field.

Building on the genetic advantages of wild tea trees, the new varieties are more vigorous and adaptable, with greater potential for yield than traditionally bred types. Some also possess unique aromas.

The“Siqiu Tea”series have gone onto the market in small batches. Feng said the team will further refine the flavors based on market preferences, such as introducing fusion fruit tea and cold-brew tea that appeal to younger consumers.

Contact the writer at bingcun@chinadailyhk.com