从产地到餐桌：白象杂粮挂面的极致食材哲学

Core Viewpoint - The event held in Zhengzhou for the release of the "Whole Grain Noodle" group standard by White Elephant emphasizes the company's commitment to high-quality ingredients and products, showcasing their rigorous selection process for raw materials [1][10]. Group 1: Ingredient Quality and Selection - White Elephant's dedication to ingredient quality is highlighted by the nutritional characteristics of various grains, such as the flavonoid content of 2.8 mg/g in red flower buckwheat from Shaanxi and a 17% higher dietary fiber content in bitter buckwheat from Inner Mongolia compared to ordinary regions [3]. - The company undertook an 18-month journey covering over 7,000 kilometers to source high-quality raw materials, reflecting their belief that "ingredients are the soul of the product" [3][5]. - The meticulous selection of raw materials ensures that the whole grain noodles produced have superior taste and nutritional value, with specific attention to the gluten content of 32.5% in wheat flour from Yuanyang [4]. Group 2: Supply Chain and Production Innovation - White Elephant has established strategic alliances with upstream suppliers to innovate production processes, including "ultra-fine grinding" and "low-temperature puffing," addressing industry challenges related to grain texture [8]. - The company has developed a group standard for whole grain noodles that includes strict criteria for raw material composition, contaminants, and additives, ensuring compliance with national standards [8]. - The standard also encompasses regulations on labeling, packaging, transportation, storage, and shelf life, reinforcing the quality control throughout the production and sales process [8]. Group 3: Commitment to Health and Quality - White Elephant's philosophy of "good ingredients produce good products" drives their commitment to providing healthy staple food options, ensuring high quality, standards, and requirements in their offerings [7]. - The company's approach from "seed to table" allows for a significant leap in controlling the quality of grain materials, enhancing consumer trust in their products [7]. - The release of the group standard marks a significant step in the evolution of staple food quality in China, aligning with the broader "Healthy China" strategy [10].