1. The eldest brother was in trouble, and the younger brother finished
"0 added" is an inappropriate example. The first student in the class who took the exam was in pain because of diarrhea and physical discomfort, so the original second and third place rankings were accidentally taken one step forward. However, this does not mean that he doesn't know how to do this course.
But we saw the scene where the eldest brother was in trouble and the younger brother finished the fight :
Before, Zhang Xiaoquan cut off the garlic with a kitchen knife, and Wang Mazi and they played with garlic every day.
Now Haitian soy sauce is facing an additive storm, Lotus MSG and Qianhe Flavor Industry every day to "add 0" itself.
The most ridiculous thing here is Lotus MSG, because almost all the MSG ingredients lists of regular brands are very pure. Moreover, the scientific name of MSG is sodium glutamate , and sodium glutamate itself is a food additive. I just want to ask Lotus MSG, what additives do you want to add to the additives?
Moreover, these brands are even more short-sighted. They do not understand that if there is a food safety problem in this industry, it will be a loss. Just like the melamine incident that year, almost no dairy company is innocent, and even Yili Mengniu was not spared. Although this additive storm is not illegal, the effect is the same, because no condiment brand's ingredient list is completely "clean". Qianhe itself says that "zero added condiment revenue accounts for more than 50% of the condiment revenue", which means that nearly 50% of the revenue comes from non-zero added products.
and other noises have receded, Haitian will still be Haitian, just like the Yili Mengniu now, but whether Qianhe will still be Qianhe will still be Qianhe will depend on whether Qianhe works hard. As for Wang Mazi and Lotus MSG, they couldn't roll it many years ago. Wang Mazi went bankrupt and reorganized in 2003, and Lotus MSG has changed several owners since 2009.
2, "0 addition" is not a technical job or a necessary option.
Soy sauce industry has developed to this day, and there is no technical secret, and the industry can be said to have no technical threshold. Almost all soy sauce companies can achieve zero additions, but it is just a matter of more salt and less salt, and whether the taste is good.
The additives in soy sauce are divided into sweeteners, fresheners and preservatives. If you want to avoid adding preservatives, you need to add more salt; and the highly praised Japanese soy sauce is high-salt thin fermented soy sauce . This brewing method is to use long-term fermentation to obtain a mellow taste, and play a preservative role through high salt. However, eating too much salt is also unhealthy and will cause many cardiovascular diseases.
Take Japanese Kaguchiman as an example. Its raw materials meet the aesthetics of "0 additions", but look at its salt content, what does it mean to contain 0.96 grams of sodium in 15 ml? That is, your salt intake in just two tablespoons of soy sauce will exceed the standard. And the salt you eat every day cannot come from soy sauce alone.
High-salt dilute fermented soy sauce is generally priced because of its long production cycle and high cost. So another low-salt solid fermentation method solves the problem of high cost, so it is cheap, but it will lose its taste and be prone to mold, so sweeteners and fresheners will be added to adjust the taste and add preservatives for preservation. These additives can be easily found in , Coca-Cola , potato chips, and various seasonings all over the world. You are not afraid of additives when drinking coke and eating potato chips, but you are afraid of eating some soy sauce.
Let’s talk about the initiator of this storm, the method of chemical synthesis of soy sauce technology displayed by internet celebrity Xin Jifei is invented by the Japanese.
So whether to do zero-added products is actually not the choice of the enterprise, but the choice of the market, which involves the upgrading of consumer awareness and the upgrading of consumption level. If everyone is willing to spend more money on zero-added soy sauce, why don’t the company do it? According to facts, consumers do not care so much about zero addition, because Qianhe started to make zero addition soy sauce in 2008. After 10 years of profit exceeding 200 million, the annual net profit over the past five years is not as good as in 2018.
3, "0 addition" is Wang Po selling melons
Our country not only does not have the standard of "0 addition", but also stipulates that food should not be marked "0 addition" in the draft for soliciting opinions on food labeling supervision (not yet implemented) that food should not be marked "0 addition". If "0 addition" is not specific to the raw materials, it may also violate the Advertising Law . For example, the description of zero-added preservative is illegal. Zero-added preservative sodium benzoate is OK, and does not mean that no other preservatives are used.
So that is to say whether it is "0 addition" is the final decision of the company
Soy sauce will use additives as follows:
Sweeteners: white sugar, fructose, sucralose , Aceme , aspartame
Fresh enhancer: ammonia glutamate, disodium succinate , 5’ - disodium nucleotide disodium , 5’- disodium inosine , yeast extract
preservatives: sodium benzoate, potassium sorbate , dehydrogenated sodium acetate , propionate
colorant: caramel color
Qianhe's zero-added soy sauce promotion is, 0% add sodium glutamate, 0% add caramel color, 0% add sodium benzoate potassium sorbate, 0% add flavor enhancer, 0% add disodium nucleotide, 0% add sucralose Acemeth, but the sweetener white granulated sugar is used.
0Zhubang soy sauce is: 0% added white sugar, 0% added MSG, 0% added caramel color, and 0% added sodium benzoate potassium sorbate. But yeast extract was used.
Haitian Zero Addition also contains yeast extract.
So there are very few products that really "0 add" , but "0 add" preservatives are easy to do for soy sauce, that is, the cost is higher, the salt content is higher, and the price is more expensive.
4, summary
For soy sauce, as long as the product meets the food additive standards, it doesn’t matter whether it is right or wrong. For brands that produce qualified products, it doesn’t matter whether there is additive or not. Because what we compete in the end is not whether there are additives or not, but the ability to compete in sales channels and cost control.
Guiguwan's success is definitely not because of the lack of additives.
