长沙晚报掌上长沙8月28日讯（全媒体记者 曹开阳）8月28日晚间，加加食品披露了2025年半年度报 告。当期，公司实现营业收入7.33亿元；利润总额1238.62万元，同比增长142.35%；归母净利润835.18 万元，扭亏为盈，同比增长128.64%。 业绩的大幅增长，主要得益于持续聚焦主业，推广高毛利产品，加强减盐等中高端系列产品的销售，同 时推动精细化管理，降本增效，优化产品结构，不断提升整体运营能力，实现了产品综合毛利率上升。 今年上半年，加加食品各品类的盈利水平都有不同程度的提升。其中，作为收入核心的酱油类，毛利率 同比增加5.35个百分点，达到35.85%；食用油毛利率9.76%，同比增加2.14个百分点；味精类毛利率更 是同比大增22.65个百分点至38.38%。当期，综合毛利率同比增加4.26个百分点，达到29.31%。 早在2018年，加加食品就在国内调味品行业中率先提出"减盐"理念，并于2019年3月推出首款减盐生 抽。之后，公司抓住"减盐"的战略性机遇，减盐生抽、减盐味极鲜、特级减盐金标生抽等系列产品陆续 上市。今年，继续升级并开发了"减盐""减盐纯酿酱油""减盐有机"等减盐系列新品。 ...

Core Viewpoint - The article highlights the growing trend of reducing salt intake in home cooking, emphasizing the introduction of low-sodium sauces by Xinhe Congbanlv, which maintain rich flavors while promoting health [1][3]. Group 1: Product Overview - Xinhe Congbanlv has launched low-sodium Doubanjiang (bean paste) and Huangdoujiang (yellow soybean sauce), both featuring a 26% reduction in salt while preserving strong flavors, thus achieving "less salt without losing taste" [1][3]. - The low-sodium Doubanjiang is crafted from non-GMO soybeans sourced from Northeast China, known for its favorable climate that enhances the quality of the soybeans, and high-quality winter wheat from Shandong, contributing to its unique flavor [3]. - The fermentation process for the low-sodium Doubanjiang utilizes a constant temperature and closed fermentation technique, allowing the ingredients to fully develop their flavors, resulting in a rich and aromatic sauce suitable for various dishes [3]. Group 2: Consumer Focus - The low-sodium Huangdoujiang features plump soybean particles and offers a balanced sweet taste, enhancing the flavor profile of dishes and making it an excellent choice for dipping and noodle dishes [5]. - Xinhe Congbanlv prioritizes consumer health by ensuring strict quality control throughout the production process, from ingredient selection to fermentation, aiming to deliver safe and high-quality products [5]. - The company plans to continue its focus on research and development to introduce more quality products that support healthy eating for consumers in the future [5].

Group 1 - The core viewpoint of the articles emphasizes the collaboration between JiaJia Food and Guangdong Wanmin Commercial to promote a "reduce salt" theme through various consumer engagement activities [1] - The new national food safety standard GB7718-2025 prohibits the use of terms like "no added" or "zero added" on food labels, set to be implemented on March 16, 2027 [3] - The World Health Organization and Chinese dietary guidelines recommend a daily salt intake of no more than 5 grams for adults, aligning with the "Three Reductions and Three Health" policy promoted by the National Health Commission [3] Group 2 - JiaJia Food has been a pioneer in the industry by introducing the "reduced salt soy sauce" in 2019, leading the trend towards salt reduction [5] - The newly launched "reduced salt premium soy sauce" achieves a 35% reduction in salt while maintaining premium flavor and quality, utilizing patented technology [6] - JiaJia Food aims to accelerate its salt reduction strategy by focusing on consumer health needs and driving product innovation, contributing to the health of the nation [6]