The original taste soy sauce group standard announcement will be held in Beijing, "original taste soy sauce" certification trademark officially released

Food partner network news soy sauce is one of China's traditional fermented food, as the largest category of flavored food, soy sauce and people's lives are closely related to the necessities of daily life, in improving the color, aroma, taste of dishes play an important role.
China is the world's first soy sauce production and sales of large countries, with the improvement of people's consumption level and healthy and diversified diet demand, in recent years the market of various types of high-end soy sauce, especially the main original concept of "zero add soy sauce", especially by consumers, there are a number of brands and products.
November 1, 2020, during the International Forum on Food Authenticity Technology and Industrial Development, the "Original Taste Soy Sauce" Certification Trademark Launch Ceremony and The Original Soy Sauce Group Standard Declaration will be held at the Friendship Hotel in Beijing.
the State Administration of Market Supervision and Administration, the State Standardization Commission, the China Food Industry Association, the State Food Testing Center, as well as representatives of the backbone of domestic soy sauce production enterprises participated in the event.
was chaired by Yang Qiang, Deputy Secretary-General of the China Food Industry Association.
To meet the consumption upgrade demand for raw flavored soy sauce group standards timely introduction of china Food Industry Association Deputy Secretary-General Yang Qiang said in a speech, with china's residents' income level and nutrition and health awareness of the continuous improvement of consumer demand for traditional, natural brewing soy sauce products, and the current national standard "GB/T 18186 brewing soy sauce" can not meet the demand for consumption upgrade.
this end, in July 2018, the China Food Industry Association, in cooperation with the China Food Fermentation Industry Research Institute, carried out production, market and consumption research on the implementation of GB/T 18186 Brewing Soy Sauce. the results of
research show that the soy sauce market is huge, a wide variety of products, especially high-end soy sauce products, the lack of sub-standards, so that consumers in the choice of no way to start, in order to guide and standardize the healthy development of the high-end soy sauce market, guide consumption, combined with national standardization reform and quality standards system construction Long-term planning, in line with food safety standards to maintain the bottom line, quality standards to raise the line of the basic principles, the two sides jointly put forward the "original taste soy sauce" group standard plan, jointly set up a number of well-known soy sauce enterprises working group, completed the standard-setting work, and on December 20, 2019 began to implement.
, director of the China Food Industry Association's Expert Committee on Condiments, explained the standard content of the original soy sauce group.
group standard for raw soy sauce (T/CNFIA 114-2019) clearly defines the original flavor soy sauce as non-GMO soybeans and/or non-GMO skimmed soybeans (Edible soybean meal), wheat and/or wheat flour and/or wheat bran as the main raw materials, do not add MSG, food additives (except for processing aids for the food industry), made by microbial fermentation with special color, aroma, taste of liquid condiments.
group's standards also specify the sensory, quality, safety and authenticity of the original soy sauce.
with the current soy sauce standards, the original taste soy sauce highlights the production of raw materials and additives of the use of requirements.
To promote the healthy development of the market raw taste soy sauce certification trademark approved for the use of Yang Qiang Deputy Secretary-General said that the original taste soy sauce group standards for promoting the sound development of the soy sauce industry, regulate the market environment, to meet the people's consumption and upgrading needs of important significance.
In order to maintain the credibility of raw soy sauce in the market, protect the legitimate rights and interests of production enterprises and consumers, and guide the regulation of the healthy development of the high-end soy sauce market, the China Food Industry Association, in cooperation with the China Food Fermentation Industry Research Institute, applied to the State Intellectual Property Office for the "Original Soy Sauce Certification Trademark", which was approved on April 7 this year, which is the only product certification trademark protected by national law in China's soy sauce industry.
" proves that the trademark is the strength of the association to focus on the industry to regulate the development of the original taste soy sauce, by all participating units to jointly promote, maintain, supervise, and through the trademark law and the corresponding management rules to regulate the production and circulation of the original flavor soy sauce."
Yang Qiang stressed that the implementation of the original taste soy sauce standards and the introduction of certification trademarks, is the soy sauce industry high-quality development needs, is the soy sauce industry to express the need for self-confidence in quality, but also the soy sauce industry sincere service consumption needs.
It is understood that this work has been widely recognized and actively participated in the industry, in accordance with the original taste soy sauce certification trademark product audit requirements, there are already a number of backbone enterprises through expert on-site review and product authenticity testing, including Haitian taste industry, Guangdong delicious fresh, Guangdong Pearl River Bridge, Shandong Xinhe, Luhua biological, Shandong Qiaoyu, Sichuan Chiyu, Zhejiang Laoheng, Zhejiang five flavor and so on, these enterprises accounted for more than two-thirds of the national market soy sauce production.
Zhong Qiding, Secretary-General/Executive Deputy Director of the National Food Quality Supervision and Inspection Center of the International Joint Research Center for Food Authenticity Technology, explained in detail the authenticity characteristics of raw soy sauce from the perspective of scientific and technological supervision.
the main difference between raw soy sauce and ordinary soy sauce is the use of MSG and food additives.
In order to distinguish the authenticity characteristics of the original flavor soy sauce, the China Food Fermentation Industry Research Institute has developed a stable isotope quality spectrum analysis technology for soy sauce, which can determine the authenticity of the product by determining whether the soy sauce product has an external addition of MSG ingredients based on isotope characteristics.
to participate in the original taste soy sauce certification trademark recognition of enterprise products, by the National Food Quality Supervision and Inspection Center using stable congenital quality spectrum instrument testing, the results are in line with the authenticity of the original taste soy sauce and other requirements, and there are some soy sauce products on the market , the label is marked with the original taste or zero addition, but after testing does not meet the "original taste soy sauce" group standard product quality requirements, I hope that consumers in the product purchase, identify the "original taste soy sauce" to prove the trademark logo.
Professor Zhong Qiding said that "Original Soy Sauce (T/CNFIA 114-2019)" is the first group standard in China to include food authenticity indicators in soy sauce product quality indicators, not only using scientific analysis methods and real sample database The basis of the determination, in particular, adopted the "in accordance with the group standards recognized by the association authorized" and "the circulation market third-party sampling test supervision" model, if the circulation market sampling test results show that the product is suspicious, will withdraw the trademark recognition, the model can effectively ensure the authenticity of the original taste soy sauce products and the authority of the standard.
Through the trademark characteristics - application recognition - Association certification authorization - third-party authenticity supervision of the product listing process, so that products by the China Food Industry Association review and certification, by the National Food Quality Supervision and Inspection Center in the circulation market to carry out irregular spot checks and supervision.
the use of trademarks, not only can protect soy sauce enterprises, but also conducive to improve consumers' understanding and awareness of the original flavor soy sauce.
a new business card for high-end soy sauce that will help consumers make more accurate choices and shop with ease.
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