Group 1 - A study on dietary habits in China indicates that sodium intake is excessively high, with approximately 80% coming from condiments [1] - Major condiment manufacturers are launching low-salt and reduced-salt product lines to address the issue of "hidden salt" in seasonings [1] - At the 112th National Sugar and Alcohol Products Trade Fair, low-salt products like reduced-salt rose fermented bean curd gained significant attention [1] Group 2 - The product team for reduced-salt rose fermented bean curd has developed a low-salt fermentation technology that optimizes fermentation parameters to lower salt content while maintaining flavor [1] - The team also created a key production technology for whole bean curd, which retains dietary fiber and enhances nutritional density while reducing salt content by 40% compared to traditional red fermented bean curd [1] - The production technology utilizes molecular distillation and biological flocculation coupling processes, achieving over a 65% reduction in chemical oxygen demand in wastewater, promoting both nutritional upgrades and green production [1] Group 3 - Other low-salt products showcased at the trade fair include thin-salt soy sauce and light-salt soy sauce [2] - A soy sauce manufacturer has developed a strain called "Haitian Bacteria" through directed selection and genetic optimization, which efficiently breaks down protein in soybeans to generate amino acids and small peptides [2] - The flavor loss from reduced salt in soy sauce can be compensated by the umami substances produced by "Haitian Bacteria" [2]