Vegetables

The market trend of pickled vegetables is driven by both health and diversification. As a food with a long history, pickled vegetables are loved by consumers for their unique flavor and convenience. In recent years, with the improvement of consumers’ requirements for health and quality, the pickled vegetable industry is undergoing significant changes and upgrades.

With the popularization of the concept of a healthy diet, pickled vegetable products with low-salt, low-sugar, additive-free have gradually become the new hot point in the market. Many companies use special processes to effectively reduce salt content, make products healthier, and meet the needs of specific consumer groups. In addition, some brands have launched products with fewer additives, low salt, and no nitrites, which have also been welcomed by the market. This trend of health has not only changed the formula and production process of products, but also prompted companies to place more emphasis on the health attributes of products in marketing.

In order to meet the needs of different consumer groups, pickled vegetable companies have begun to launch more refined personalized services. For example, light-flavored products for children and students, as well as special appetizers for the breakfast market. Some companies have also launched full-type mustard that can be used for stir-frying, fish stew, and soup, broadening the use scenarios of the product. At the same time, small packaging and portable products are also gradually becoming popular, so that pickled dishes are no longer limited to the table, but extended to snacks, outdoor activities and other consumption scenarios.

Frequent Questions:

Microbial Contamination: excessive microorganisms are one of the main problems faced by pickled products, which can lead to spoilage during storage, transportation and sale.

Solutions:

Our compound pickled vegetable preservative can be applied to pickled vegetables processed with fresh vegetables as the main raw material. It is processed by different pickling processes, and is widely favored by consumers because of its unique flavor and long shelf life. Common pickled vegetables include kimchi, mustard, pickled cucumber, mustard greens, dried radish, etc. Most pickled vegetable products use pasteurization or non-sterilization process, and some microorganisms are not killed, which affects the shelf life of the product. Our compound preservative of pickled vegetables can effectively inhibit the harmful microorganisms in pickled vegetables, solve the problems of pickled vegetables and sourness, so as to prolong the shelf life of products.