Core Viewpoint - The event emphasizes the importance of reducing salt and oil intake, promoting balanced eating and maintaining a healthy weight, aligning with the health dietary initiatives of the Hunan provincial government [1] Group 1: Company Initiatives - Hunan Salt Industry Group received the title of "Low Sodium Salt and Ecological Salt Promotion Demonstration Unit" for its contributions in product innovation and health education [1] - Xue Tian Salt Industry, a subsidiary of Hunan Salt Industry Group, launched a series of health education initiatives called "Healthy Salt Science Year" to promote the concept of "less salt, better salt" [1] - The company showcased three major health product lines, including ecological salt with 99.7% purity, low sodium salt that substitutes part of sodium chloride with potassium chloride, and seaweed iodized salt that ensures stable iodine release [1][2] Group 2: Product Launch and Marketing - The highlight of the event was the launch of the "Xue Tian Salt: Three Meals Four Seasons" family pack, which combines various types of salt to cater to different cooking needs and health requirements [2] - To spread the health message, Xue Tian Salt collaborated with a researcher to create a health-themed rap song, and utilized public transport advertising to promote the event and products [2] - The market response was positive, with products like ecological salt, low sodium salt, and seaweed iodized salt selling out and requiring urgent restocking during the event [2] Group 3: Future Plans - Xue Tian Salt Industry plans to expand its health initiatives through community outreach, educational lectures, and a nationwide promotion of the "Healthy Salt Science Year" campaign [3] - The chairman of Hunan Salt Industry Group expressed intentions to accelerate the research and development of ecological and low sodium salt products to enhance public dietary health [3]

Group 1 - High salt diet poses significant health risks, including hypertension, stroke, osteoporosis, chronic kidney disease, insulin resistance, obesity, and increased cancer risks [1] - The average salt intake in China is 10.5 grams per day, exceeding the recommended limit of 5 grams [1] - The "National Health Lifestyle Action Plan (2017-2025)" includes "salt reduction" as one of its six special actions [1] Group 2 - To control salt intake in takeout meals, it is advised to reduce the frequency of high-salt dishes and opt for steamed or boiled options instead [3] - Using water to rinse takeout food can effectively lower salt content, with a preference for plain water over vegetable broth [5] Group 3 - Families can assess their salt intake by tracking salt purchases and setting gradual reduction goals, such as decreasing from 10 grams to 5 grams over time [6] - Reducing the use of salty condiments like soy sauce and oyster sauce is recommended [7] - Replacing salty condiments with herbs and spices can enhance flavor without adding salt [9] Group 4 - Utilizing ingredients that naturally enhance flavor, such as vinegar and certain vegetables, can help reduce salt usage [10] - Cooking methods like steaming and boiling are encouraged to minimize salt intake [11] - Learning about the salt content in various foods, especially processed items, is crucial for managing salt consumption [14] Group 5 - Low-sodium salt can be used as a substitute for regular salt, but it is advisable to adapt to a lower salt diet first [15] - A "normal-low-no salt" cycling method can be employed to gradually reduce salt intake [16] - A sample no-salt meal plan emphasizes the importance of salt reduction for the health of children and the elderly [17]

除了减盐腐乳，本届交易会还展出了薄盐生抽、淡盐酱油等减盐产品。某酱油生产厂家通过定向筛选、 基因优化及适应性进化技术，培育出"海天菌"。该菌种经代谢调控工程优化，能够使黄豆中蛋白质高效 分解，精准生成氨基酸和小分子肽。同时，研发人员通过重构代谢途径，将黄豆与小麦中的营养物质最 大化转化至酱油产品中。 相关工作人员介绍，酱油在减盐过程中，盐分降低会影响其风味。而"海天菌"产生的鲜味物质可以在一 定程度上弥补减盐导致的风味缺失。（记者 李 禾） 一项基于我国居民饮食习惯的评估研究显示，目前我国居民钠摄入量过高，其中约八成来自调味料。为 了减少调味品中的"隐形盐"，各大调味品生产企业纷纷推出减盐、薄盐和淡口系列产品。 在日前举行的第112届全国糖酒商品交易会上，减盐玫瑰腐乳等减盐产品备受关注。为了顺应健康饮食 趋势，减盐玫瑰腐乳产品团队研发出腐乳低盐化技术，通过优化发酵工艺参数使腐乳盐度降低，促使腐 乳发酵过程更充分，实现"减盐不减味"的技术突破。不仅如此，这支团队还研发出全豆腐乳关键生产技 术，采用多级酶解协同膜过滤系统，一方面通过定向酶解技术完整保留大豆膳食纤维，使腐乳营养密度 显著提升；另一方面利用动态梯度发 ...

世界卫生组织（WHO）、中国居民膳食指南（2022）、《健康中国行动（2019-2030）》均指出，成年 人每人每天食盐摄入量不超过5克。国家卫生健康委员会倡导的"三减三健"政策进一步推动减盐理念普 及。加加食品积极响应国家号召，以科技创新为驱动，持续钻研减盐领域，锚定减盐品牌战略，为消费 者提供更健康、更优质的调味解决方案。 长沙晚报掌上长沙4月27日讯（通讯员 兰洁 郭子玉）4月26日，加加食品与广东万民商业强强联合，共 同举办系列"减盐"主题活动，通过联动千店开展科普互动、公益讲座等形式，向消费者传递科学减盐理 念。 3月27日，国家卫生健康委等部门发布的《食品安全国家标准预包装食品标签通则》（GB7718-2025） 中明确提出，不允许再使用"不添加""零添加"等用语对食品配料进行特别强调，新国标将于2027年3月 16日实施。 早在2019年，加加食品便率先在行业内响应 "减盐" 健康理念，推出战略级单品"减盐生抽"，成功引领 行业减盐发展趋势。经过多年深耕，2025年加加食品凭借物理减盐技术及4项国家酱油发明专利，实现 2025年，加加食品将加速推进减盐战略，以消费者健康需求为导向，通过技术创新推 ...

今天（27日）， 国家卫生健康委、国家市场监督管理总局 公布了50项食品安全国家标准和9项标准修改单 ， 这些标准与公众日常消费的乳制品、肉制品、特殊医学用途婴儿配方食品、婴幼儿辅助食品、食品添加剂、消 毒剂等密切相关。 从推广食品数字标签二维码，到 禁止使用"零添加" ；从保质期标示更直观，到 营养标签更易读 ；从要求强制 标示致敏物质，到 配套一批检验方法标准 ……标准以强化全链条食品安全风险管理为目标，将进一步保障消 费者食品安全和营养健康。 截至目前，我国已累计发布食品安全国家标准1660项，包含2万多项指标，涵盖全部340余种食品类别。 强制标示致敏物质 推荐标示"消费保存期" 在本次发布的新标准中，和大家日常选购食品息息相关的是两个关于食品标签的新标准， 两项标准均设置了2 年的过渡期 。《食品安全国家标准 预包装食品标签通则》实施后，食品标签上将强制标示致敏物质，日期等 内容的标示也将发生重要变化。 ■ 什么是预包装食品? 预包装食品，就是指预先包装或者制作在包装材料和容器中的食品。简单来说， 我们日常购买的除了生鲜 等，绝大部分食品都是预包装食品 。 预包装食品标签是食品的"身份证"，过去强制 ...