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In recent years, with the upgrading of consumption structure, consumers' dietary safety and health concepts have been continuously enhanced, and more and more healthy foods have come to people's tables.
It is reported that the "salt-reduced" army of condiments such as soy sauce, vinegar, and tomato sauce is different from the so-called "low-salt" and "low-sodium" edible foods
As far as the current market is concerned, most of the condiment processing enterprises follow the strategy of "Healthy China, Salt Reduction First", and adopt "gradual reduction of salt" to launch condiment products with gradually decreasing salt content
Not only that, in order to prevent consumers from confusing the concepts of "low-sodium, low-salt food" and "salt reduction", some companies have marked the national standard for low-sodium and low-salt food on salt-reduced condiments
For quantitative labels that quantitatively identify the salt content on product packaging, such as salt content 14g/100ml, salt content 12g/100ml, salt content 8g/100ml, etc.
With the gradual infiltration of the big health industry into people's lives, coupled with the impact of factors such as the epidemic, people's awareness of healthy eating has increased, and health concepts such as "salt reduction" will also accelerate popularization
(Yan Wen)
"China Food News" (July 29, 2021 Edition 04)
(Editor-in-charge: Gao Jiaodi)
