减盐

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高盐饮食危害大 你的“盐值”超标了没?一起来合理用盐、科学控盐、正确减盐→
Yang Shi Wang· 2025-09-19 12:22
Core Points - The article emphasizes the importance of reducing salt intake for health, highlighting that the average daily salt consumption in China is 11 grams, which is double the recommended limit of 5 grams by the Chinese Dietary Guidelines and the World Health Organization [1] - The establishment of "China Salt Reduction Week" aims to promote awareness about salt reduction and encourage families to use salt scientifically and reasonably [1] Misconceptions about Salt - Misconception 1: Eating less salt can lead to cramps. In reality, daily dietary sodium is usually sufficient, and cramps are more likely related to dehydration or muscle fatigue [2][3][5] - Misconception 2: Normal blood pressure means no need to reduce salt. High salt intake poses long-term health risks, including damage to blood vessel elasticity and increased cardiovascular disease risk, affecting all age groups [5][7] - Misconception 3: Specialty salts like rose salt and sea salt are healthier. These salts primarily consist of sodium chloride, and their mineral content is negligible compared to other food sources [8][10] Hidden Sources of Salt - Certain condiments, such as soy sauce and chicken essence, contain high levels of salt. Foods that may not taste salty, like noodles and ice cream, can also have significant sodium content [10][12][14] - For example, 100 grams of noodles can contain 400 milligrams of sodium, while popcorn sold in cinemas can have 5 to 7.5 grams of salt per 200 grams, which is equivalent to the daily recommended intake for adults [10][16]
糖果企业的品牌升维之路
Bei Jing Shang Bao· 2025-09-10 17:46
Core Insights - The Chinese food industry is at a critical juncture for high-quality development, with a pressing need to transition from "Made in China" to "Chinese Brands" [1] - The forum highlighted the importance of integrating cultural creativity into the food industry, particularly in the candy sector, to drive transformation and growth [2] Policy Guidance - The overall scale of the leisure food industry is projected to grow from 784.5 billion yuan in 2020 to 1,009.3 billion yuan in 2024, with a compound annual growth rate of 6.5% [2] - The share of candy and chocolate within the leisure food sector is expected to decrease from 15.2% in 2020 to 14.5% in 2024, although the absolute scale will still grow [2] - Collaborations between candy companies and cultural IPs have shown significant premium rates of 40%-60%, indicating a successful strategy for enhancing brand value [2] Balance of Tradition and Innovation - The food industry is focusing on health and digital transformation, emphasizing "three reductions" (reducing salt, sugar, and oil) while maintaining flavor [3][4] - Traditional brands are integrating intangible cultural heritage with modern consumer demands, exemplified by the Ma Dajie brand's low-sugar products that meet health-conscious consumer needs [4] International Market Opportunities - Companies face challenges in international markets, including regulatory barriers and differing consumer preferences [5] - The "Da Zuozhan" gummy candy from Wangwang Group serves as a case study for innovation in product flavors and packaging to penetrate the competitive Japanese market [5] Future Directions - The integration of cultural creativity, technological innovation, and an international perspective is becoming the core driving force for the Chinese food industry to transition from manufacturing to branding [6]
“减盐战略”出成效,加加食品半年业绩大增128.64%
Chang Sha Wan Bao· 2025-08-28 13:26
Core Insights - The company reported significant growth in its financial performance for the first half of 2025, with operating revenue reaching 733 million yuan and a net profit of 8.35 million yuan, marking a turnaround from losses and a year-on-year increase of 128.64% [1] - The substantial increase in performance is attributed to a focus on core business, promotion of high-margin products, and effective cost management, leading to an overall improvement in operational capabilities and product structure [1] Financial Performance - The total profit for the period was 12.39 million yuan, reflecting a year-on-year growth of 142.35% [1] - The comprehensive gross profit margin increased by 4.26 percentage points to 29.31% [1] - The gross margin for soy sauce, a key revenue category, rose by 5.35 percentage points to 35.85%, while the gross margin for cooking oil increased by 2.14 percentage points to 9.76% [1] Product Strategy - The company has been a pioneer in the domestic seasoning industry by introducing the "reduced salt" concept in 2018 and launching its first reduced salt soy sauce in March 2019 [1][2] - The product line has expanded to include various reduced salt products, such as reduced salt soy sauce and organic options, capitalizing on the strategic opportunity presented by the "reduced salt" initiative [1][2] Sales and Marketing - The company is enhancing its sales growth by diversifying its distribution channels while maintaining traditional sales networks [3] - Online sales have seen a significant increase, with revenue from online channels reaching 25.97 million yuan, a year-on-year growth of 37.32% [3] - The "Healthy China 2030" strategy emphasizes the need for nutritional health transformation in the seasoning industry, aligning with national strategic demands [3]
欣和葱伴侣减盐酱料,健康美味的厨房新星
Zhong Guo Shi Pin Wang· 2025-07-24 04:30
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].
全民减盐健康行动进行时
Chang Sha Wan Bao· 2025-04-27 10:29
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]