<h1>International youth competition and industry conference drive innovation, standards, and commercialization of fermented flour-based foods worldwide</h1> A sponsored international competition and concurrent industry conference in Hunan concluded, featuring 26 youth teams from multiple countries competing in fermented flour-based foods and showcasing culinary innovation and cultural exchange. The event and conference emphasized preservation of traditional techniques alongside technological innovation in ingredients and processing to support commercialization, scaling, and global integration of staple foods. Attendees called for stronger standards, improved professional training, and broader industry cooperation to drive brand building and sustainable growth. The sponsoring company committed to talent cultivation, ingredient research, and supporting commercialization to advance the sector's international development.