一度被广泛关注的"千禾0+"商标，近日又现身国家知识产权局商标局宣告的无效名单之列，相关话 题再度被送上热搜榜单。 此前，商标为"千禾0"的一款酱油被检测出镉，就已经"打翻"过一次网络舆论场，引发网民对商 标"0+"和产品"添加零"的持续讨论。 商标是产品的"脸面"。通过似是而非的文字游戏，把含"0+"的商标标识往产品内容的"零添加"上引 导，这样的小机灵小把戏，看似赚了一点蝇头小利，实则是透支自己的品牌信誉，无异于杀鸡取卵、竭 泽而渔。 许多消费者认为，商标"0""0+"，就意味着产品是"零添加"。但商家客服的回应是，"千禾0"只是注 册商标，是否"零添加"还得看配料表。 部分网友反映，目前不少商家宣称自己的产品"零添加"，但仔细研读配料表中的文字，就会发现所 谓的"零添加"，只是某一种配料零添加，而不是整个产品"无添加"。如今，国家知识产权局商标局宣告 一批商标无效，其中就包括"千禾0+"等商标。官方的处理结果，完全契合消费者预期。 相关企业回应，只是部分防御性商标被宣告无效，注册号为46717423的"千禾0"商标仍合法有效。 但不少消费者认为，这是继续"在商标上打擦边球""让消费者交智商税"。 产品的 ...

Core Viewpoint - Qianhe Flavor Industry is committed to responding to the "dual reduction" policy on food additives by adopting a "simplified formula" approach, increasing R&D investment, and innovating technology to produce healthier seasoning products with simple ingredients and natural flavors [1][3]. Group 1: Company Strategy and Development - The company plans to complete the renewal of product packaging and labeling by the end of the year to comply with the new national food safety standards [1]. - Qianhe Flavor Industry has invested over 400 million yuan in R&D since its listing and holds 112 related patents, combining traditional techniques with modern technology to achieve additive-free and traceable production [2]. - The company aims to enhance product development by increasing R&D investment and scientifically restoring ancient brewing techniques to meet consumer demand for healthy seasoning products [1][2]. Group 2: Compliance and Quality Assurance - Qianhe Flavor Industry's products have passed national quality inspections with a 100% compliance rate since 2014, including soy sauce, vinegar, cooking wine, and oyster sauce [2]. - Recent inspections by the Sichuan Provincial Market Supervision Administration confirmed that 23 batches of Qianhe's products met national standards for brewed soy sauce, with no preservatives or sweeteners detected [2]. Group 3: Market Performance - The company has seen a 35% month-on-month increase in sales on online platforms such as Douyin, JD, and Tmall, as well as improved sales in offline supermarkets like Walmart and Hongqi Chain [3].

Core Viewpoint - The article emphasizes the importance of proper trademark usage as a fundamental aspect of market order, highlighting the need for systemic improvements to address the increasing prevalence of misleading trademarks in the market [1][3]. Group 1: Trademark Misuse and Consumer Trust - Trademarks should serve as a reliable link between companies and consumers, but recent cases show that they have become misleading tools, causing confusion among consumers [1][2]. - The controversy surrounding the "half bag" noodles from Bai Xiang ended with an apology and a commitment to adjust the packaging, indicating that the company managed to maintain its reputation despite the issue [1][3]. - There is a growing trend of misleading trademarks, such as "0 sugar" beverages and "tree-ripened" fruits, which have gained significant public attention and concern [1][2]. Group 2: Regulatory and Systemic Recommendations - The article suggests that individual case rectifications are insufficient; a more comprehensive regulatory framework is needed to prevent misleading trademarks from entering the market [3]. - Trademark examination agencies should exercise caution regarding descriptive terms that are commonly understood by the public to minimize misleading registrations [3]. - Establishing a trademark "combinatorial usage" registration system is proposed to enhance transparency and accountability in trademark usage [3].

Core Viewpoint - The discussion surrounding the "Qianhe 0" trademark and "zero additive" soy sauce has brought the topic of consumption upgrades and food safety in the Chinese soy sauce market into the public eye, leading to a more rational market perspective on condiment consumption [1][2]. Group 1: Market Performance - In May, Qianhe Weiye's online sales increased by approximately 35% compared to April, driven by early promotions for the 618 shopping festival on e-commerce platforms [1][3]. - Offline sales also saw a significant rebound, with a 20% increase in May compared to April, particularly in major retail chains like Walmart and Hongqi [3]. - During the Dragon Boat Festival, Qianhe Weiye conducted 625 promotional activities nationwide, resulting in a 31% increase in sales compared to May [3]. Group 2: Regulatory Changes - The introduction of new regulations by the National Health Commission and the State Administration for Market Regulation aims to standardize food labeling, prohibiting terms like "no additives" and "zero additives" on pre-packaged foods, with a two-year transition period before full implementation [2]. - Qianhe Weiye plans to comply with these new regulations by adjusting product labels to eliminate the "zero additive" wording where applicable [2]. Group 3: Consumer Trends - There is a growing consumer demand for healthy condiments with simple ingredients and natural flavors, reflecting a shift towards health-conscious consumption [4]. - The increasing scrutiny on food safety and quality has created opportunities for companies that can guarantee product quality, while also leading to a market shakeout [5][6]. - Qianhe Weiye's commitment to transparency in its ingredient sourcing and production processes has garnered recognition from authoritative media, reinforcing its brand credibility [5][6].

Core Viewpoint - The article discusses the prevalence of misleading trademarks in various industries, particularly in food and consumer products, highlighting the deceptive practices that mislead consumers about product characteristics and quality [1][3]. Group 1: Misleading Trademarks in Food Industry - Bai Xiang instant noodles' trademark "多半" misleads consumers into thinking they are purchasing a "多半袋" (half bag) of noodles [1]. - Other examples include Qianhe's soy sauce labeled as "千禾0" implying zero additives, and Yuanqi Forest's tea products that confuse "0 sugar" and "0 cane sugar" [1]. - Brands like Pucheng Dairy and various noodle brands use terms like "高端无添加" (high-end no additives) and "手擀" (handmade) to create false impressions about their products [1]. Group 2: Deceptive Practices Beyond Food - The article notes that misleading trademarks are not limited to food, with electronic products using terms like "120W" that may not reflect actual power [3]. - Brands create confusion by using similar names to well-known brands, such as "小天才特×" and "胖都来," which can mislead consumers [1][3]. Group 3: Trademark Registration Issues - The trademark registration process includes formal and substantive reviews, but subjective interpretations can lead to misleading trademarks being approved [3]. - Some applicants exploit loopholes by splitting trademarks or applying in multiple categories to bypass scrutiny [3]. - Examples include the "壹号土" trademark, which could mislead consumers into thinking it relates to "土猪肉" (local pork) [3]. Group 4: Importance of Integrity in Business - The article emphasizes that integrity is crucial for businesses, especially in the food industry, where consumer health is at stake [4]. - Companies must be accountable for the authenticity of their trademarks to build consumer trust in product quality and safety [4]. - Regulatory bodies are encouraged to monitor and penalize businesses with invalid trademarks to maintain market integrity [4].

Core Viewpoint - The controversy surrounding White Elephant instant noodles stems from the misleading use of the trademark "Duoban" (meaning "more than half"), which consumers interpreted as indicating a larger quantity, rather than a brand name [1][2][3]. Group 1: Trademark Issues - The term "Duoban" is confirmed to be a registered trademark of White Elephant, not an indication of increased product weight [4][5]. - White Elephant's other trademark applications, such as "Duoban" bags and buckets, have been rejected and are currently invalid [5][6]. - The "Duoyiban" (meaning "more than half") product only offers a 25% increase in noodle quantity compared to standard products, raising further consumer concerns [2][7]. Group 2: Industry Trends - The phenomenon of "trademark edge cases" is prevalent in the food industry, where companies exploit descriptive terms to mislead consumers [2][11][13]. - This practice reflects a deeper conflict between corporate profit motives and consumer rights protection, as companies prioritize market share over transparency [3][14]. Group 3: Consumer Reactions - Following the revelation about the "Duoban" trademark, public backlash against White Elephant has intensified, with consumers expressing disappointment and distrust [16][18]. - The incident highlights the gap between consumer expectations for brand integrity and the reality of misleading marketing practices [18]. Group 4: Company Background - White Elephant Food Co., established in 1997, focuses on producing high-quality noodle products and has expanded its operations across multiple provinces in China [10]. - The company has completed a B+ funding round, attracting investments from notable firms like Fosun Group and GF Securities [10]. Group 5: Regulatory Context - The use of misleading trademarks contradicts the principles outlined in the Trademark Law, which mandates honesty and transparency in marketing [14][15]. - The National Food Safety Standards require that food labeling be truthful and objective, further emphasizing the need for compliance in marketing practices [14].

Core Viewpoint - The article discusses the resurgence of Lianhua MSG, a Chinese brand, after overcoming negative perceptions and rumors about MSG's health risks, highlighting the importance of accurate information and effective marketing strategies in the food industry [1][19]. Group 1: Health and Safety of MSG - MSG, primarily composed of monosodium glutamate, is deemed safe by organizations like WHO and FAO, with extensive research supporting its safety as a food additive [3][4]. - Common health concerns regarding MSG, such as its potential carcinogenicity and links to hair loss or obesity, lack scientific backing, and MSG contains less sodium than table salt [5][6]. - The nutritional comparison shows MSG has 8160mg of sodium per 100g, significantly lower than table salt's 39311mg per 100g, indicating that using MSG can help reduce sodium intake [6]. Group 2: Historical Context of MSG in China - MSG was first isolated by Japanese chemist Ikeda Kikunae in 1908, leading to its commercialization as "Ajinomoto" [8][10]. - The production of MSG in China began with Wu Yunchu's water hydrolysis method in 1923, which broke Japan's monopoly and established domestic production [10][12]. - Lianhua MSG emerged as a leading brand in the 1980s, achieving a market share of 43% and becoming the first MSG stock in China by 1998 [12][19]. Group 3: Market Dynamics and Competition - The entry of multinational companies promoting "chicken essence" in the early 2000s led to a significant decline in MSG's market share, as these companies successfully rebranded consumer perceptions [12][14]. - The negative portrayal of MSG was exacerbated by the "Chinese restaurant syndrome" narrative, which originated from a 1968 letter in a medical journal, despite MSG being recognized as safe by the FDA since 1959 [15][16]. Group 4: Revival Strategies for Lianhua MSG - Post-bankruptcy, Lianhua MSG utilized new media to reshape consumer perceptions, showcasing production processes and innovative product ideas like "MSG cocktails" and "MSG ice cream" [19][24]. - The company reported over 100 million in net profit in 2024, indicating a successful turnaround and revaluation of the brand in the market [19][24]. Group 5: Food Safety and Public Perception - The article emphasizes the need for rigorous food safety regulations and accurate public information to combat misinformation and restore consumer trust in domestic products like MSG [20][24]. - It advocates for a multi-faceted approach to food safety communication, combining traditional and new media to effectively educate the public about the safety and benefits of MSG [24][25].

拿什么平息调味瓶里的风波 带有欺骗性的标志不应作为商标使用，期待进一步规范食品标识，从监管端拨开添加剂疑云、消除 零添加疑惑，让消费者能更加清晰地了解食品的真实情况，作出更加明智的选择。 近期，有媒体对市面上多款号称"零添加"的酱油进行了测试，并在部分产品中检出重金属。其中， 主打零添加概念的千禾酱油还被发现，其瓶身上醒目的"千禾0"并不是零添加的保证书，而是企业注册 的商标。这就好比消费者满心期待地点了一份海参炒饭，结果只是炒饭的厨师名叫海参。 对于可能动摇品牌根本的质疑，企业第一时间进行了回应。然而，从持续升温的质疑声浪来看，消 费者担忧的可能并不是这一份"海参炒饭"，而是害怕今后餐馆都雇用名叫海参、鲍鱼、龙虾的大厨来做 饭。那时，谁又能保证每次端上来的饭不会假借厨师的名字充数？ 商标法明确，带有欺骗性，容易使公众对商品的质量等特点或者产地产生误认的标志不得作为商标 使用，这是保障市场秩序和消费者权益的重要法律原则。如果商标里带有"有机""绿色""0糖""零添 加"等字样，消费者很容易误认为商品具有这些特点。此前，多家企业尝试注册"零添加""0添加"商标都 没有成功。市场监管总局公布的《食品标识监督管理办 ...