With consumers’ attention to healthy diets, the condiment industry has begun to shift from unification to segmentation. For example, traditional bean paste is mainly used to improve freshness and color, but now there are products on the market that are more in line with the concept of health, such as “reduced salt bean paste” and “light salt bean paste”. This segmentation is not only reflected in the health function, but also in the diversification of tastes, which meets the needs of different consumers.
The traditional production of condiments relies on hand-made, while modern condiment enterprises are increasingly adopting modern processing equipment and biotechnology, such as compound multi-strain fermentation technology, biological enzymatic hydrolysis technology, etc., to improve production efficiency and product quality. This model of “equipment technology” not only improves the stability and safety of products, but also promotes the development of industrialization and standardization of the condiment industry. In the future, the condiment industry will continue to develop in the direction of diversification, refinement and modernization, providing consumers with healthier, more convenient and richer condiment choices.
Solutions:
The added value of the condiment industry is not high, and the industry competition is fierce. Through cost comparison, output comparison, taste comparison, flavor comparison, anti-corrosion comparison, and strong penetration comparison, the advantages of our products are highlighted. We will solve the problem of high concentration, good flavor and high quality for the industry, and the market is relatively low in cost. Different from traditional vinegar, we have developed flavored vinegar such as apple vinegar, hawthorn vinegar, and vinegar powder that is convenient to use. Vinegar powder also reduces costs for transportation and storage.
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