Core Viewpoint - The National Health Commission has announced the new "National Food Safety Standard for Prepackaged Food Nutrition Labels," which will be implemented on March 16, 2027. The regulation mandates the labeling of "saturated fat or saturated fatty acids" and "sugar" as core items on nutrition labels, aiming to enhance consumer awareness of these components in food products [1][3]. Industry Changes - Over 80% of products from a food manufacturer in Jiangxi have already begun to comply with the new labeling standards ahead of the official implementation date [3]. - The new standard expands the mandatory labeling from "1+4" (energy, protein, fat, carbohydrates, sodium) to "1+6," adding sugar and saturated fat, which is expected to help consumers make informed dietary choices [6]. Health Implications - Excessive intake of saturated fat is closely linked to cardiovascular diseases, with common sources including animal fats and fried foods [9]. - Nutrition experts emphasize that the new labeling will help consumers better manage their intake of fats and sugars, addressing the challenge of making healthy choices in a market where many products may appear healthy but contain high levels of these components [6][9]. Challenges for Food Manufacturers - Food manufacturers are facing the need to upgrade their product formulations in response to the new labeling requirements, shifting focus from price and taste to health and quality [10]. - Companies are preparing by conducting comprehensive testing of their products to establish accurate nutritional databases and are in the process of designing and replacing packaging to meet the new standards [12][14]. Industry Regulation and Consumer Rights - The new standard is seen as a necessary step towards regulating the food industry and protecting consumer rights by providing clearer nutritional information [15]. - The mandatory labeling is expected to empower consumers to make informed choices based on transparent data, countering misleading marketing practices [15].

□ 本报记者 赵晓勇 通讯员 鞠晶 徐路 刘皓 "我们以'鲜奇'的品类、'鲜美'的口感、'鲜洁'的安全、'鲜时'的便捷、'鲜活'的人生'五鲜'理念为内核， 让每一份产品都承载着品质与温度。"泰兴农产品加工园区主任崔振介绍，园区构建了"从农田到餐 桌"全链条安全管控体系，生产端的原料追溯系统，让"鲜洁"成为园区产品的核心标签，真正实现"鲜时 即享"。2024年以来，园区已联合14家食品企业攻克6项关键技术，研发出单兵口粮、银杏功能食品等15 个新品，科技创新正成为驱动产业发展的核心动力。 "十五五"规划建议提出，要"统筹发展科技农业、绿色农业、质量农业、品牌农业，把农业建成现代化 大产业"。2024年以来，园区新签约亿元以上项目43个，计划总投资达156亿元，新型食品产业项目占比 80%以上。新启用的创新研究院将围绕精准营养健康、食品新材料等六大研发方向，着力解决农产品和 食品产业共性问题，进行关键核心技术攻关。 "泰兴的新型食品产业大有可为、未来可期。"泰兴市委书记刘文荣表示，近年来，泰兴深入实施123特 色产业攀升行动，将农产品加工作为推动乡村振兴和产业升级的重要抓手，推动"未来加工"理念生根发 芽，产业集 ...

"我们以'鲜奇'的品类、'鲜美'的口感、'鲜洁'的安全、'鲜时'的便捷、'鲜活'的人生'五鲜'理念为内 核，让每一份产品都承载着品质与温度。"泰兴农产品加工园区主任崔振介绍，园区构建了"从农田到餐 桌"全链条安全管控体系，生产端的原料追溯系统，让"鲜洁"成为园区产品的核心标签，真正实现"鲜时 即享"。2024年以来，园区已联合14家食品企业攻克6项关键技术，研发出单兵口粮、银杏功能食品等15 个新品，科技创新正成为驱动产业发展的核心动力。 "十五五"规划建议提出，要"统筹发展科技农业、绿色农业、质量农业、品牌农业，把农业建成现 代化大产业"。2024年以来，园区新签约亿元以上项目43个，计划总投资达156亿元，新型食品产业项目 占比80%以上。新启用的创新研究院将围绕精准营养健康、食品新材料等六大研发方向，着力解决农产 品和食品产业共性问题，进行关键核心技术攻关。 "泰兴的新型食品产业大有可为、未来可期。"泰兴市委书记刘文荣表示，近年来，泰兴深入实施 123特色产业攀升行动，将农产品加工作为推动乡村振兴和产业升级的重要抓手，推动"未来加工"理念 生根发芽，产业集聚效应持续增强。泰兴将依托创新研究院这一重要平台 ...

Group 1 - The article discusses the humorous and absurd nature of modern product names, particularly in the context of food and beverages, comparing them to royal titles from ancient times [56][61][64] - It highlights the complexity and creativity in naming conventions, suggesting that names have become overly elaborate and sometimes nonsensical [56][63][64] - The article reflects on how these naming trends can lead to confusion, especially for future generations trying to understand the meanings behind such names [56][62][63] Group 2 - The content includes various humorous anecdotes and observations about everyday life, showcasing the light-hearted and relatable nature of the discussions [27][46][56] - It emphasizes the importance of humor in daily interactions and the shared experiences that resonate with a wide audience [27][46][56] - The article also touches on the quirks of pet behavior, adding a layer of charm and relatability to the overall narrative [27][46]

Core Viewpoint - The article discusses the rising prices of baked goods, particularly the corn tart, which has sparked consumer dissatisfaction and highlighted broader industry issues related to pricing and consumer behavior [3][4][16]. Group 1: Price Discrepancies and Consumer Reactions - The corn tart, priced at 48 yuan, has become a symbol of overpriced baked goods, with consumers expressing outrage over the disparity between the low cost of corn and the high retail price of the tart [3][4][10]. - The emergence of the corn tart has led to a surge in consumer interest, with significant social media engagement, including 7 billion views on Douyin and 67.15 million on Xiaohongshu [7][8]. - Many consumers have reported dissatisfaction with the taste and quality of the corn tart, leading to a wave of negative reviews and discussions about its value [10][11]. Group 2: Market Trends and Consumer Behavior - The article notes a cyclical nature in the popularity of baked goods, with the corn tart currently replacing previous trends like butter rice cakes [6]. - The pricing of baked goods varies significantly among different vendors, with some offering corn tarts for as low as 6 yuan, indicating that high prices are not universal across the market [10][11]. - Consumer behavior is influenced by social media trends, leading to impulsive purchases driven by curiosity and peer pressure, as seen during events like the Guangzhou bread festival [8][10]. Group 3: Industry Insights and Future Outlook - The corn tart phenomenon reflects a broader trend in the baking industry where novelty items can command high prices, but sustainability in the market often requires a return to more reasonable pricing [22]. - Historical examples of once-popular baked goods, such as the "dirty" bread, illustrate that while some items may achieve lasting popularity, many will fade as consumer interest wanes [21][22]. - The article emphasizes that for baked goods to remain in the market long-term, they must balance quality and affordability, moving away from the high-margin strategies that characterize many current trends [22][23].