［报告文学］ 序篇：在味道失真的年代 这是一个味道可以被精确计算的时代。 核苷酸、肌苷酸，这些生涩的化学名词，在食品工程师的配方表上翩翩起舞，与盐水勾兑，只需三十天，甚至更短，一瓶瓶色泽黑亮、鲜气逼人的"酱油"便 能流水般涌下生产线，充斥市场。这是"效率"的胜利，是"成本"的狂欢。我们用一个世纪狂奔，将传承了千年的酿造智慧，远远甩在了身后。 在超市货架那片食品的海洋里，标签上的文字游戏令人眼花缭乱。它们宣称"精选"、"醇酿"、"零添加"，却将"焦糖色"、"谷氨酸钠"、"山梨酸钾"这些时代 的注脚，隐藏在配料表最不显眼的角落。我们的味蕾，在层出不穷的"鲜味"轰炸中逐渐疲惫、麻木，甚至忘记了，一滴真正的、有灵魂的酱油，本该是什么 味道。 那是一种需要时间参与、需要阳光和空气耐心协作，才能孕育出的、活着的风味。 在这个味道失真的年代，我们便捷地获取着一切调味品，却似乎永远地失去了"味道"。我们的餐桌变得丰盛，味觉记忆却正在褪色。当"科技与狠活"成为心 照不宣的潜规则，坚守一些"笨"而"慢"的东西，便显得如此不合时宜，甚至像一种悲壮的反抗。 就在这片由效率与利益交织的混沌之海中，在桂东的青山绿水间，有一个人，选择逆流 ...

理化指标方面，铵盐占氨基酸态氮的比例上限由30%下调至28%，这一调整旨在控制蛋白质过度分解， 促使企业优化工艺以提升产品品质。与此同时，新国标还更新了可溶性无盐固形物、全氮、氨基酸态氮 及铵盐等多项指标的检测方法，使其更符合当前技术发展水平。 监管机制与产品标识体系也将得到进一步完善。新国标明确规定型式检验需每半年定期实施，并且对于 新产品投产前；停产半年以上，恢复生产时；更改主要原料，可能影响产品质量时；更改关键工艺或设 备，可能影响产品质量时；出厂检验结果与上一次型式检验结果有较大差异时；国家有关部门提出进行 型式检验要求时，均要进行检验。 今年中，在国家市场监督管理总局和国家标准化管理委员会联合发布的306项推荐性国家标准中，包括 了GB/T 18186-2025《酱油质量通则》（下简称"新国标"），而这一新国标将于明年12月1日正式替代已 实施二十余年的GB/T 18186-2000《酿造酱油》（下简称"旧国标"）。 在标签标识方面，强制要求产品标注所执行的标准代号、工艺类别、氨基酸态氮含量及质量等级，显著 提升了产品信息的透明度和可追溯性，保障消费者的知情权与选择权。 根据新国标内容所示，新国标由 ...

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。 早在今年上半年，一款商标为"千禾0"的酱油，因镉超标而牵引出商标"0"和产品配料"零添加""无添加"之间关系的网络争论。 部分网友认为，目前不少商家宣称自己的产品是"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"。 许多消费者不解，一些商家那么起劲吆喝的"零添加"，咋就到了配料表说明书中，防腐剂、着色素一样不少了呢？"0添加"咋就和"无添加"不 是一回事了呢？ 随着人们生活品质不断提高，自带"安全气质"的"0""100%""纯""零添加""土"等字样的商品，常常成为消费者的优先选择。 一些企业就是瞄准消费者求安全、求 ...

Core Viewpoint - The article emphasizes the urgent need for industrial transformation in Foshan, highlighting the importance of modernizing the workforce to keep pace with rapid technological advancements and changing industry demands [2][3]. Group 1: Industrial Transformation - Foshan aims to "recreate a new Foshan" by focusing on the transformation of traditional industries, nurturing emerging industries, and planning for future industries, as outlined in the recent action plan for the intelligent robotics industry [2]. - The city has a total of 1.288 million skilled workers, with 451,000 high-skilled workers, accounting for 35.02%, but there is a significant shortage of talent with digital skills and expertise in operating intelligent equipment [2]. Group 2: Workforce Development - The article discusses the challenges in cultivating a new generation of workers who can adapt to new technologies and business models, as well as the difficulties older workers face in transitioning to a digital and intelligent environment [2][7]. - Foshan's workforce development initiatives include over 160 vocational skill competitions focusing on cutting-edge fields like industrial robotics and artificial intelligence, promoting learning through competition [5]. Group 3: Policy and Organizational Support - The Foshan Municipal Federation of Trade Unions has established a policy matrix to support industrial transformation, collaborating closely with various government departments to create a coordinated approach [4]. - In 2024, Foshan plans to build 266 new grassroots trade unions and develop over 20,000 new members, enhancing the organizational structure to support workers in new industries [5]. Group 4: Community and Worker Engagement - The city has implemented various cultural and health initiatives to improve workers' sense of well-being, including high-quality sports events and health check-ups, which enhance workers' happiness and engagement [6]. - The article highlights the importance of creating a supportive environment for workers, including the establishment of worker service stations and legal aid to protect their rights [6]. Group 5: Future Directions - The article suggests that Foshan's industrial transformation is a long-term project that requires continuous improvement in coordination among departments and a focus on meeting workers' needs [7][8]. - It emphasizes the need for a more open and market-oriented talent evaluation system to facilitate the free movement of skilled workers within industrial clusters, thereby maximizing their value [8].

生活中有些食物看似干净，其实暗藏隐患。尤其是在细菌生长的"舒适区"温度，细菌超标的概率就更大了。 以下4种看似干净，其实暗藏细菌的食物，你中招了吗？一起来看！ 01 没放冰箱的剩饭 中午的米饭煮多了，懒得放冰箱，直接盛出来放桌上，顶多拿个罩子罩一下，准备晚上直接吃剩的。 看起来没啥变化的米饭，实际上，细菌正在里面疯狂生长。 蜡样芽孢杆菌产生的毒素耐热性强，能耐受住126℃高温达90分钟。一旦在食物中产生毒素，即使让食物彻底熟透，也不能将之消除。 那么，难道剩饭就不能吃了，一定得倒掉？不是的。两个方法帮到你—— 剩饭趁热放冰箱，尤其是夏天。 将煮熟的食物保持在60℃以上，也可以抑制细菌滋生。 煮熟米饭放在常温下保存，很有可能让一种名为蜡样芽孢杆菌的食源性条件致病菌超标，从而产生毒素，引起食物中毒，出现腹泻、呕吐等症状。 如果正值高温，更适合蜡样芽孢杆菌生长。一项研究发现，当煮熟米饭分别放置于20℃、30℃和35℃下储存时，分别在16小时、8小时和4小时后首次检测到 毒素。也就是说，储存温度越高，煮熟米饭里的蜡样芽孢杆菌生长和产生毒素的速度就越快。 △显微镜下的蜡样芽孢杆菌 不同包装中检测出的细菌总数也大不相同， ...

Group 1 - Unilever is accelerating its investment in soy sauce production in China, particularly in its South China production base, which includes a new production line with an annual capacity of 30,000 tons [1] - The first phase of the soy sauce production line will produce 25,000 tons of fresh soy sauce and 5,000 tons of high-salt soy sauce, indicating a significant commitment to the soy sauce category [1] - The total investment for the South China production base project is 1.6 billion RMB, marking it as Unilever's first all-category production base in the country [1] Group 2 - Unilever's food business in China, particularly through its brand Knorr, has launched a soy sauce specifically designed for professional chefs, addressing a gap in the market for differentiated products [2] - The company's food brands, Heinz and Knorr, account for 60% of its food business, with nearly 30% of its restaurant service revenue coming from China, despite a relatively flat performance in this segment this year [2] - The domestic soy sauce market is becoming increasingly competitive, with local brands like Haitian and Lianhua also focusing on health and premium products [2][3] Group 3 - Haitian's soy sauce sales revenue increased by 9.1% year-on-year to 7.928 billion RMB in the first half of 2025, driven by the growth of health-oriented products [2] - Lianhua Holdings reported over 100% year-on-year revenue growth for new products, including premium soy sauce and compound seasonings, indicating strong market performance [3] - Other companies, such as Qianhe and Jialong, are also investing in soy sauce product development, with plans for new product launches and marketing strategies to capture market share [3]

Core Viewpoint - The company has acknowledged the absence of its soy sauce products on the JD platform and plans to enhance its online marketing efforts to boost sales [1] Group 1 - The company responded to investor inquiries regarding the lack of soy sauce sales on JD, both self-operated and third-party [1] - The company intends to increase promotion of online channels and explore new marketing avenues to improve product sales [1]

Group 1 - The company is considering major capital operations by evaluating market prospects, investment returns, and synergies with the company [1] - The company has been actively exploring new market opportunities and seeking new growth points, such as the plan to develop a soy sauce business [1]

Investment Rating - The investment rating for the company is "Buy-A" with a target price of 50.25 CNY over the next six months [3]. Core Insights - The company reported stable revenue growth with a 7.59% year-on-year increase in revenue to 15.23 billion CNY for the first half of 2025, and a 13.35% increase in net profit to 3.91 billion CNY [1][2]. - The gross profit margin significantly improved to 40.21% in Q2 2025, up by 10.68 percentage points year-on-year, driven by increased revenue and reduced material costs [2]. - The company is actively expanding its online sales channels, achieving a 39.0% year-on-year growth in online revenue, while offline revenue grew by 9.1% [1][2]. Financial Performance - For the first half of 2025, the revenue breakdown by product was as follows: soy sauce (7.93 billion CNY), oyster sauce (2.50 billion CNY), seasoning sauce (1.63 billion CNY), and other businesses (2.51 billion CNY), all showing positive growth [1]. - The company’s net profit margin for Q2 2025 was 24.80%, an increase of 4.25 percentage points year-on-year, reflecting improved operational efficiency [2]. - The projected revenue growth rates for 2025 to 2027 are 8.2%, 8.7%, and 8.5%, respectively, with net profit growth rates of 12.3%, 11.0%, and 8.4% [9]. Market Position - The company maintains a leading position in the Chinese market for soy sauce and oyster sauce, with continuous product innovation to meet new market demands [1]. - The company’s digital procurement and innovative technology models have contributed to cost reduction and efficiency improvements [2].

Group 1 - The core theme of the article revolves around the cultural significance and global recognition of Chinese cuisine, highlighted by the food variety show "Yi Fan Feng Shen" [2][10] - The show has sparked discussions about the essence of "Chinese flavor," emphasizing the blend of tradition and innovation in culinary practices [3][4] - The program showcases chefs from diverse backgrounds, illustrating the adaptability and creativity inherent in Chinese cooking [3][4] Group 2 - The show has led to increased attention on Chinese culinary arts, not just the dishes but also the chefs and restaurants behind them [2][5] - The concept of "craftsmanship" is explored, with chefs demonstrating meticulous attention to detail in their cooking processes [5][14] - The initiative "Chinese Flavor and Fire" launched by the company aims to promote the cultural heritage of Chinese cuisine and encourage broader recognition and appreciation [13][14] Group 3 - The article discusses the historical context of Chinese sauce culture, emphasizing its long-standing traditions and the need for global recognition [6][9] - The current trend of Chinese restaurants expanding internationally is noted, with a focus on maintaining authentic flavors amidst local adaptations [6][10] - The company has taken steps to educate the global audience about the origins and significance of Chinese sauces, including the establishment of a cultural museum and the release of a documentary [9][10]