Compound condiments: healthy and delicious

In terms of cooking, contemporary young consumers value convenience more.

Enterprises speed up the layout

Since the beginning of this year, not only many new brands have launched new products, but also traditional condiment companies such as Haitian, Qianhe, and Totole have increased their power

Recently, Totole's main "one-pack" recipe-style seasoning has launched three hot-selling restaurant flavors: large plate chicken, sour soup fat beef, and spicy fragrant pot.

In addition, following the launch of 4 hotpot seasoning products in 2020, Haitian's hotpot seasoning product line has expanded to 9 products this year, and has begun to add compound condiment SKUs; Lee Kum Kee has launched a series of new products of "One Move to Win", including Sour Shuang Jin Tang Sauce , Mala Fragrant Pot Sauce and other 5 products; Qianhe Flavor has launched 5 new products on the official flagship stores of Tmall and JD.

In addition to traditional condiment companies, the "Data Report on Condiment Investment and Financing in the First Half of 2021" jointly launched by the Qichacha Data Research Institute and the Big Data Information Center of the China Condiment Association shows that in the first half of 2021, there were 6 condiment brand financing incidents, which were disclosed.

Data shows that the size of China's compound seasoning market in 2020 will exceed 140 billion yuan, and it is expected to reach 158.

Add food to the table

The "National Food Safety Standard Compound Seasonings" issued in 2018 stipulates that compound seasonings are "made from two or more seasonings as raw materials, with or without added auxiliary materials, which can be processed into liquid, semi-solid or solid products”

It is reported that the demand for compound condiments caused by the chain trend of B-end catering and the "nuclear familyization" brought about by the decrease in the number of C-end families have led to the development of the "cooking economy".

Zhang Xiqiang, president of Shanghai Totole Food Co.

Recently, in the seasoning section of Wumart Supermarket Beijing Zengguang Road Store, there are more and more varieties of compound seasonings, not only delicious hot pot bases and dipping sauces, but also some recipe-style compound seasonings on the shelves.

Compared with single seasoning, compound seasoning effectively simplifies the cooking process, allowing consumers to make professional chef-level delicacies at home, while also meeting consumers' diverse cooking needs for different regional cuisines

Chinese food industry analyst Zhu Danpeng said that compound seasonings have very big differences and advantages compared with traditional brands in terms of technological content, packaging, functionality, convenience, and operation methods, which are based on the entire new generation of population.

Strengthening innovation is the key

Zhang Xiqiang said that the development speed of compound condiments has been faster than the overall market, and the innovation of the industry is more focused on the condensing and cracking of key core technologies, and the product innovation is more differentiated.

Shao Wei, vice chairman of the China Society for Science and Technology, said that the current innovation in the field of flavor ingredients is very active, especially the compound seasoning has become an important category.

The entry of traditional condiment companies will speed up the education of consumers and is expected to open up the market share that is being imprisoned

Chen Junshi, academician of the Chinese Academy of Engineering, said that starting from the category of food, the development of nutrition and health can make it continue to move forward

"The evaluation of umami in seasonings is a higher requirement.
At present, we have preliminarily determined the concept of five dimensions of umami.
For example, the first taste of solid compound seasonings is impact, the second is fullness, and the third It is the sense of roundness, the fourth is the sense of rejuvenation, and the fifth is the sense of persistence
.
There are corresponding backbone ingredients behind these 5 dimensions
.
For example, the sense of impact is mainly sodium glutamate, the sense of fullness is yeast, and the sense of roundness is The taste peptide, the sense of rejuvenation is saliva secretion, and the persistent sense is mainly disodium nucleotide
.
" Professor Zhao Mouming of South China University of Technology said
.

(Meng Gang)

"China Food News" (December 2, 2021 Edition 04)

(Editor-in-charge: Gao Jiaodi)