10月31日，千禾味业方面向经济观察报表示，截至9月底，该公司旗下"千禾0"系列下的酱油产品已完成包装优化升级。升级后，"千禾0"系列酱油将配料表 标注在包装正面。目前经销商处仍有部分旧包装库存，该公司已停止生产旧版标签产品，后续生产将全部采用新包装。 10月31日，千禾味业董事长伍超群对包括经济观察报在内的媒体表示："我坚定地认为，配料干净、健康天然的产品一定是趋势和方向。" 然而调味品赛道竞争激烈，已有多个同行布局千禾味业所在的零添加调味品细分赛道，因此产品本身之外的竞争也成为各品牌竞争的焦点。 在品类布局方面，千禾味业的产品涵盖酱油、醋、料酒、蚝油四大类。伍超群说，目前该公司的第一大品类为酱油，其中生抽占比最高，老抽次之。他认为 未来的第二大单品将是蚝油。他说，当前蚝油处于增量阶段，例如乡镇市场的消费群体尚未广泛使用蚝油，整体普及度不高，市场空间广阔，千禾味业将在 该领域进一步深耕。不过，千禾味业未在财报中披露蚝油业务的具体情况。其2025年半年报中的"主营业务分产品情况"一项，仅列出酱油和醋的营收数据， 其中酱油营收为8.39亿元，占总营收的64%；醋营收为1.59亿元，占总营收的12%，占比与去年同 ...

Group 1 - The article discusses the historical development and production process of soy sauce in China, tracing its origins back over 3,000 years to the use of fresh meat or fish to create various sauces, known as "醢" [3] - Soy sauce is made from raw materials such as soybeans and wheat, undergoing a complex process of steaming, koji making, and fermentation, where microorganisms break down proteins to produce flavorful compounds [3] - The extraction process of soy sauce involves multiple stages, with the first extraction called "头抽" (first extract), followed by "二抽" (second extract) and "三抽" (third extract), leading to different types of soy sauce [3][6] Group 2 - "生抽" (light soy sauce) is produced by mixing the first, second, and third extracts, retaining more natural flavors from the fermentation process, and is commonly used to enhance the taste in cooking [6] - "老抽" (dark soy sauce) is made from the remaining mash after the first extraction, undergoing secondary fermentation and often enhanced with caramel color for richer flavor and color, making it suitable for dishes like braised foods [6] - Generally, light soy sauce has a higher salt content and a saltier taste, while dark soy sauce is thicker and richer, enhancing both the appearance and taste of food when used in cooking [6]