人口结构剧变孕育银发经济繁荣 银发族通常指 60 岁及以上的老年群体。根据国家统计局发布的最新数据，截至2025 年末，中国总人口为 14.05 亿，连续四年出现负增 长。然而，在总人口减少的背景下，老年人口数量却呈现加速上升趋势。2025 年我国60 岁及以上人口已达 3.2338 亿，占总人口比重上升 至 23%，较 2024 年上升了1 个百分点；其中，65 岁及以上人口达到 2.2365 亿，占比 15.9%。这一数据标志着中国已正式迈入中度老龄化 社会，并加速向深度老龄化过渡。 中国老龄化科学研究中心预计2035年前后，我国银发族人口数量将突破 4 亿，到 2050 年左右突破5 亿。庞大的人口基数，加之近年来银 发族消费观念的变化，银发族将是未来消费市场中不可忽视的一股力量。 银发族人口数量（万人）及占比 当前的银发族具有以下显著的特征，他们正在重塑老年消费市场： 1）经济基础较好，收入稳定性较强：一方面，自2021 年起，中国进入退休高峰期，上世纪 60 年代"婴儿潮"出生的人群集中步入退休年 龄，这部分人群不仅数量庞大，而且其生命周期伴随着中国改革开放的红利期，积累了远超上一代老年人的财富，拥 ...

全谷物是天然的"营养素包"，在加工过程中完整保留谷粒具备的胚乳、胚芽、麸皮及其天然营养成 分。与精制谷物相比，它最大限度地保留了谷物中天然的膳食纤维、微量营养素以及多种生物活性物 质。目前，我国居民膳食结构仍面临精制谷物摄入过多、全谷物及杂粮严重不足的困境。数据显示，当 前我国全谷物消费占谷物消费的比例不足1%。自2024年年底发布《国家全谷物行动计划(2024—2035 年)》以来，经过一年多持续宣传与推广，公众对全谷物食品的认知逐步深入。如今，越来越多的人认 识到全谷物食品有利于健康，并主动选择将其作为日常饮食的一部分。 将全谷物推上日常餐桌，还存在很多困难，主要因为全谷物食品在感官体验、加工适配与消费惯性 等方面，与当前主流饮食体系之间存在系统性错位。全谷物因富含膳食纤维而口感较为粗糙，因胚芽中 有油脂，保质期较短，与人们长期形成的"精米白面"饮食习惯存在感官代差。现代社会生活节奏快，全 谷物食品烹饪耗时较长，与追求便利的饮食方式相冲突。产业链方面，从育种、加工到销售，全谷物缺 乏成熟体系，加工技术瓶颈导致产品易变质、口感不佳；全谷物食品消费少，生产规模有限，无法薄利 多销，定价普遍偏高；市场缺乏统一标 ...

Core Viewpoint - The National Grain and Material Reserve Administration has initiated a systematic implementation of the National Whole Grain Action Plan, promoting whole grain consumption in canteens to enhance dietary health and food security [2] Group 1: Whole Grain Promotion - Whole grains are recognized as natural "nutrient packages" that retain essential nutrients during processing, unlike refined grains [2] - Current data indicates that whole grain consumption in China accounts for less than 1% of total grain consumption, highlighting a significant gap in dietary structure [2] - Public awareness of the health benefits of whole grains has increased over the past year, leading to more individuals incorporating whole grains into their diets [2] Group 2: Challenges in Whole Grain Adoption - There are systemic mismatches between whole grain foods and mainstream dietary habits, including sensory experience and consumer inertia [3] - Whole grains have a rough texture and shorter shelf life, which conflicts with the long-established preference for refined grains [3] - The lack of a mature supply chain and processing technology for whole grains results in higher prices and limited consumer adoption [3] Group 3: Strategic Implementation in Canteens - Canteens serve as a major food supplier for millions, providing an effective platform for large-scale whole grain consumption [4] - By integrating whole grains as a "default option," canteens can help consumers gradually adapt to new dietary habits [4] - Standardized processes in canteens allow for better ingredient ratios and cooking methods, improving the taste and nutritional quality of whole grain products [4] Group 4: Educational Initiatives - Canteens can act as educational platforms by hosting activities that inform consumers about the nutritional advantages of whole grains [5] - Continuous exposure to whole grain foods in canteens can lead to a natural shift in dietary preferences among the public [5] - This initiative aims to transform the perception of staple foods from "eating refined" to "eating nutritious," fostering a healthier and more sustainable dietary culture [5]

将全谷物推上日常餐桌，还存在很多困难，主要因为全谷物食品在感官体验、加工适配与消费惯性等方 面，与当前主流饮食体系之间存在系统性错位。全谷物因富含膳食纤维而口感较为粗糙，因胚芽中有油 脂，保质期较短，与人们长期形成的"精米白面"饮食习惯存在感官代差。现代社会生活节奏快，全谷物 食品烹饪耗时较长，与追求便利的饮食方式相冲突。产业链方面，从育种、加工到销售，全谷物缺乏成 熟体系，加工技术瓶颈导致产品易变质、口感不佳；全谷物食品消费少，生产规模有限，无法薄利多 销，定价普遍偏高；市场缺乏统一标识标准，难辨真伪。虽然健康理念已普及，但消费者缺乏具体食用 指导，常因口感不适应、消化不耐受或烹饪不便等问题而难以坚持。这些因素相互交织，形成从生产到 消费端的系统性推广阻力。 选择食堂作为推广全谷物食品的突破口，能有效解决推广中的痛点难点。一是食堂作为数亿人日常饮食 的主要供给者，覆盖人群广、就餐规模大，能快速实现全谷物消费场景的规模化渗透，还可通过集中采 购、政策补贴等方式，降低推广成本和终端售价，有效缓解因价格偏高而对个人消费形成的抑制。二是 食堂具有行为干预的"场景化"优势。全谷物食品以"默认选项"融入日常餐饮，无形中 ...

Core Insights - The article emphasizes the importance of federal guidelines that prioritize nutrient-dense foods, which include protein, dairy, healthy fats, whole grains, and fruits and vegetables [1] Summary by Categories - **Nutrient-Dense Foods**: Federal guidelines focus on promoting foods that are rich in nutrients, highlighting the significance of including protein, dairy, healthy fats, whole grains, and a variety of fruits and vegetables in diets [1]

粮食安全保障实现新提升。推动粮食生产高质量发展，由"增产导向"向"提质导向"转变，深入推进良 田、良种、良法、良机、良制"五良"融合，稳步提高粮食综合生产能力，确保国家粮食安全，全市耕地 面积稳定在260万亩以上，粮食种植面积稳定在300万亩以上，粮食总产量稳定在140万吨以上。放大地 理标志产品、"青岛面粉"区域性粮油公共品牌效应，打造中国北方高端粮食产品原产地。 粮食科技创新实现新提升。健全以企业为主体、市场为主导、产学研深度融合的技术创新体系，鼓励粮 食企业采用先进绿色储粮和加工技术，开展系列化、多元化、功能化主食产品和全谷物食品开发，重点 企业研发投入占比提升到7%左右，有效增加优质粮油产品供给，推动平度"粮食加工"向"食品加工"拓 展。同时，发挥青丰小麦育种院士专家工作站引领作用，培育新品种小麦数量进一步增加，种植流域面 积进一步拓展。 粮食应急保障实现新提升。完善粮食应急供应、配送和加工网络布局，构建现代粮食应急保供体系。促 进应急供应网络与现有储备体系有效配套、衔接，实现成品粮油城区2小时、乡镇3小时、乡村4小时保 障能力，日粮食应急储运能力达到820吨，日粮食应急加工能力达到7600吨，日粮食 ...

Core Insights - The article discusses the launch of the National Whole Grain Action Plan (2024-2035) by seven departments in China, aimed at increasing the supply and consumption of whole grain foods, enhancing food security, and improving public health [1] Group 1: Whole Grain Food Initiative - The National Whole Grain Action Plan is set to be implemented by the end of 2024, focusing on boosting the supply and consumption of whole grain foods [1] - The initiative aims to assist in reducing food waste and enhancing food security for the population [1] Group 2: Technological Innovations - Various enterprises are innovating key common technologies for whole grains to create products that align with consumer preferences [1] - The Shandong Academy of Agricultural Sciences has developed high-quality whole wheat flour and whole wheat product preparation technologies, which are now being widely applied [1] Group 3: Market Response - Companies in Yantai and Qingdao have utilized the new technology to achieve large-scale production of frozen whole wheat pancakes and whole wheat noodles, receiving positive market feedback [1] Group 4: Expert Recommendations - Experts suggest increasing analysis of the environmental, nutritional, and food security effects of whole grains across the entire production and consumption chain [1] - There is a call for the establishment and revision of national and industry standards related to whole grain terminology, classification, labeling, and testing [1]

Core Insights - The article discusses the importance of increasing the supply and consumption of whole grain foods in China, highlighting the launch of the National Whole Grain Action Plan (2024-2035) aimed at enhancing food security and public health [1][8]. Consumption Side - Whole grains are recognized as nutrient-dense foods, containing 40% to 90% more vitamins and minerals compared to refined grains, and are rich in dietary fiber [3]. - Current consumer habits favor refined grains due to better taste and ease of preparation, with whole grain consumption in China accounting for less than 1% of total grain consumption, indicating significant room for growth [3][4]. - Consumer awareness of whole grains is low, with only 24.6% able to accurately identify them, and 95% lacking comprehensive knowledge of their nutritional benefits [4]. Supply Side - The market for whole grain products is expanding, with various options available on e-commerce platforms and in supermarkets, yet overall sales remain low, with one supermarket reporting only 0.12% of total grain sales coming from whole grains [5][6]. - Innovations in whole grain food production are underway, with new technologies being developed to create high-quality whole grain products that meet consumer preferences [6]. - Companies are diversifying their product offerings, such as red rice snacks, to cater to younger consumers while maintaining the nutritional benefits of whole grains [7]. Industry Development - The National Whole Grain Action Plan aims to significantly increase the proportion of whole grain consumption among residents over the next decade [8]. - Recommendations include enhancing the entire supply chain for whole grains, from production to consumption, and establishing standardized practices for whole grain products [8][9]. - The development of the whole grain industry is viewed as a systematic project that requires coordinated efforts in education and product innovation to promote healthy dietary habits [9].

Core Insights - The article discusses the promotion of whole grain foods in China, highlighting the government's initiative to increase supply and consumption of whole grains by 2035 [1] - It emphasizes the nutritional benefits of whole grains compared to refined grains, noting that whole grains contain 40% to 90% more micronutrients [1] Consumption Insights - Current whole grain consumption in China is less than 1% of total grain consumption, indicating significant room for growth [1] - A report shows that only 24.6% of consumers can accurately identify whole grains, and 95% lack comprehensive knowledge of their nutritional value [1] - Many consumers are unaware of the recommended daily intake of whole grains, with less than 15% knowing the appropriate amount [1] Supply Insights - There is a growing variety of whole grain products available in supermarkets and e-commerce platforms, with some products achieving monthly sales exceeding 10,000 units [1] - Innovations in whole grain food production, such as high-quality whole wheat flour and whole grain noodles, are being developed to meet consumer preferences [1] - The article mentions that a new technology has been implemented to enhance the quality and nutritional content of whole grain products, with a focus on health benefits [1] Industry Development - The "National Whole Grain Action Plan (2024-2035)" aims to significantly increase the proportion of whole grain consumption among residents over the next decade [1] - Experts suggest enhancing the analysis of whole grains' environmental, nutritional, and food security effects across the entire supply chain [1] - Recommendations include establishing industrial parks in grain-rich areas to integrate resources and attract leading enterprises to foster collaboration with smaller companies [1]

Group 1: Consumer Demand and Agricultural Innovation - The demand for "fresh and healthy" food is rising, leading to higher quality expectations for vegetables and agricultural products [2][3] - In Anhui, farmers are utilizing smart devices to monitor conditions in greenhouses, enhancing the freshness and quality of vegetables [2] - The number of certified green, organic, and geographical indication products in Anhui has reached 132, reflecting a significant increase in supply [2] Group 2: Whole Grain Food Development - Quinoa is emerging as a key player in the whole grain market, with significant production in Qinghai, where ideal growing conditions exist [3] - The average yield of quinoa in Shanxi is expected to exceed 300 jin per mu, contributing to a projected annual output value of over 530 million yuan for the quinoa industry [3] - The development of other whole grains like oats and barley is also progressing, promoting better nutritional health for consumers [3] Group 3: Agricultural Processing Upgrades - The agricultural processing sector is evolving, showcasing innovative products such as freeze-dried porridge and various soybean products [4] - Heilongjiang's soybean industry benefits from its geographical advantages, with a concentration of 20 processing enterprises [4] - The diversification of food supply systems is being accelerated through continuous innovation in processing technologies [4] Group 4: Rural Tourism and Agricultural Experience - Rural areas are transforming into experiential "playgrounds," integrating agricultural activities with tourism [5][6] - In Zhejiang, the local tourism has attracted over 80,000 visitors, generating significant economic benefits through agricultural experiences [5] - The Ministry of Agriculture and Rural Affairs has established 240 key leisure agriculture counties, with leisure agriculture revenue nearing 900 billion yuan last year [6]