Core Viewpoint - The implementation of the first clean label standard for low-temperature cooked meat products in China marks a significant step towards industry standardization and consumer health demands [1][2][9]. Group 1: Standard Implementation - The "General Guidelines for Clean Labels of Low-Temperature Cooked Meat Products" (T/CS 049—2025) fills a gap in the clean label standards for low-temperature meat products in China [1][2]. - The standard promotes the use of high-pressure processing (HPP) technology to minimize or eliminate preservatives, ensuring product safety and quality [2][6]. Group 2: Consumer Demand and Labeling - There is an increasing consumer demand for "clean" food ingredients, leading to the definition of "clean label" and "fully clean label" concepts, which emphasize minimal synthetic additives [5][9]. - The standard sets quantifiable thresholds for claims such as "low salt," "low fat," and "high protein," ensuring transparency and preventing misleading advertising [5][9]. Group 3: Industry Transformation - The establishment of the clean label system is seen as a necessary response to consumer health needs and a catalyst for industry transformation [6][10]. - The standard is expected to drive growth in niche markets such as HPP equipment and functional edible fungi, promoting a shift towards high-value-added products [9][10]. Group 4: Background and Future Outlook - Henan Shangpin Food Co., Ltd. is a leading technology enterprise in the low-temperature meat product sector, having introduced HPP technology and sterile production facilities [11]. - The standard signifies a strategic shift in the Chinese food industry from "safety compliance" to "health transparency," aiming to create a new ecosystem characterized by minimal additives and traceability [11].