From July 15 to 17, the 2025, New Food Power Conference was held in Zhengzhou. This annual event focusing on innovation in the food industry attracted many well-known enterprises and experts. Henan Weichuang Bio-tech Co., Ltd., a leading company in the field of natural preservation, attended with its star product–fermented vinegar powder. Meanwhile, the keynote speech on fermented vinegar powder by Associate Professor Haidan from the Food Nutrition and Safety Innovation Team of Henan Agricultural University became one of the highlights of the conference.
With the core aim of promoting innovation in the food industry, this conference built a platform for industry insiders to exchange cutting-edge trends and share technical achievements. Associate Professor Haidan’s speech “Application of Fermented Vinegar Powder in Food Preservation” was an important part of the conference and drew much attention.
She elaborated in three aspects:
– In terms of inhibiting microorganisms, she explained that acetic acid and various organic acids in fermented vinegar powder can precisely target harmful microorganisms such as Escherichia coli, Staphylococcus aureus, and Bacillus, destroying their cellular structure and metabolic processes to block contamination.
– In enhancing flavor, using practical cases, she introduced that when fermented vinegar powder combines with ingredients, it can stimulate the natural taste of the ingredients through its natural components, making meat products more tender and baked goods more fragrant.
– In extending shelf life, she proved with data that fermented vinegar powder can provide long-term preservation for various foods, greatly reducing the risk of spoilage.
In her speech, Associate Professor Haidan also specifically mentioned the achievements of industry-university-research cooperation between Henan Agricultural University and Weichuang By screening high-efficiency strains and optimizing processes, Cultured Sugar developed through their cooperation not only maintains its bacteriostatic effect but also better enhances food flavor. It has been successfully applied in many fields such as meat products and baked goods, providing practical solutions for enterprises to reduce costs and improve competitiveness.
Weichuang won the “Quality Supplier” title at the 2025 New Food Power Conference because of its long-term focus on the research, development, and production of fermented vinegar powder. The company uses non-genetically modified corn and rice as raw materials and adopts advanced liquid submerged fermentation technology to produce high-quality products, which laid a solid foundation for the award. At this conference, through Associate Professor Haidan’s professional explanation, the industry not only gained a clearer understanding of fermented vinegar powder but also fully recognized Weichuang’s technical strength in natural preservation, which shows that the honor is well-deserved.
Nowadays, consumers are paying more and more attention to food safety and health. Associate Professor Haidan’s speech just provided important ideas for the food industry to explore natural preservation methods. Taking this opportunity, Weichuang stated that it will continue to deepen industry-university-research cooperation, promote the application of fermented vinegar powder and other products in more fields, and help the food industry develop in a healthier and greener direction.
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