For food manufacturers, the challenge is no longer simply how to make products last longer. It is how to balance food safety, shelf-life performance, transparent labeling and consumer expectations for simpler ingredient lists.
This is where clean label formulation and fermentation-derived ingredients can play an important role.
The revised regulatory framework places greater emphasis on accurate food information, clear labeling and compliant product claims.
Under GB 7718-2025, eight major categories of allergenic substances must be highlighted when directly used as ingredients, with specified labeling methods. Precautionary statements concerning potential cross-contact are also addressed in the standard.
For manufacturers, this means paying closer attention to supplier documentation, ingredient composition and cross-contact risks during production.
A reliable ingredient supplier should be able to provide relevant specifications and allergen information to support the manufacturer’s labeling assessment.
The updated labeling requirements introduce changes to date marking, including the presentation of the expiration date.
Manufacturers may need to review date-printing procedures, packaging artwork, production records and inventory management to ensure that product information remains accurate and legible.
Claims such as “no added” or “free from” should not be treated as unrestricted marketing language.
Under the updated framework, claims must comply with applicable requirements, including the conditions governing whether a particular ingredient or component can be described as absent. For example, the relevant GB 7718-2025 guidance addresses claims involving “none” or “does not contain” and the conditions under which they may be used.
For food manufacturers, the priority should be evidence-based claims, accurate ingredient declarations and compliant product positioning, rather than relying on broad promotional phrases.
GB 28050-2025 adds saturated fat and sugars to the mandatory nutrition declaration alongside energy, protein, fat, carbohydrates and sodium, subject to applicable exemptions.
These changes make nutrition information more comprehensive and increase the importance of reliable product formulation data and nutrition-label management.
Digital labels provide an additional way for businesses to communicate product information through QR codes and other digital formats.
However, digital labeling does not mean that all mandatory information can automatically be moved online. Manufacturers must follow the applicable rules for information that must appear on the physical package.
Together, these changes reinforce a broader direction: food labeling should be accurate, transparent and supported by appropriate product information.
As consumers pay greater attention to ingredient lists, food manufacturers are increasingly exploring ways to simplify formulations while maintaining product quality and shelf life.
Clean label is not simply about removing one ingredient or using a particular marketing phrase. It involves evaluating raw materials, ingredient functions, processing methods and the final product’s sensory and safety requirements.
For manufacturers, common formulation priorities include:
Reducing unnecessary ingredients where technically feasible
Exploring naturally derived and fermentation-based ingredients
Maintaining microbial stability and product quality
Preserving flavor, texture and appearance
Ensuring that ingredient declarations comply with applicable regulations
Achieving these goals requires more than changing the label. It requires a formulation that performs reliably under actual manufacturing, storage and distribution conditions.
At Henan Weichuang Bio-tech Co., Ltd., we focus on food fermentation technology and the development of functional food ingredients.
Cultured sugar is one of the ingredients that can be explored by manufacturers looking for fermentation-based options in food formulation and shelf-life management.
Produced through controlled biological fermentation using a corn-based substrate, cultured sugar contains fermentation-derived components that may contribute to microbial control and sensory performance, depending on the product specification and application.
Potential formulation benefits include:
Microbial control support
Fermentation-derived organic acids and other metabolites may help inhibit selected microorganisms under suitable formulation conditions.
Flavor and off-note management
Cultured sugar can be evaluated in selected food systems where manufacturers want to improve the overall sensory profile without relying solely on stronger flavorings to mask unwanted notes.
Formulation flexibility
Depending on the product and regulatory requirements, cultured sugar can be investigated as part of a broader clean label strategy.
Application-specific development
Dosage, food pH, water activity, processing conditions and packaging all influence performance. Application testing is therefore essential when evaluating corn fermentate for a particular product.
It is important to distinguish between a fermentation-based ingredient and a universal preservative replacement. The appropriate use, declaration and claims for any ingredient depend on its specifications, intended function and the regulations of the target market.
Cultured sugar can be explored in different food categories where microbial stability, flavor quality and formulation requirements are important.
Bread, cakes and other bakery products may be susceptible to mold growth during storage.
A suitable fermentation-derived ingredient may help support mold-control strategies when evaluated alongside moisture management, hygienic production, packaging and storage conditions.
Meat products and prepared foods require careful management of microbial stability and sensory quality.
Cultured sugar can be evaluated for its compatibility with meat formulations, seasoning systems and processing conditions.
Sauces and compound seasonings often require a balance between acidity, flavor, texture and shelf-life performance.
Cultured sugar may be considered as part of a formulation strategy, subject to compatibility testing and applicable ingredient-use requirements.
Seafood products can develop undesirable sensory changes during processing and storage.
Application trials can help determine whether a specific cultured sugar ingredient contributes useful sensory or microbial-control benefits in the intended seafood product.
For flour-based products, snacks and other processed foods, the ingredient’s performance should be evaluated in the context of the full formulation, including pH, moisture, processing temperature and packaging.
Across these applications, successful product development depends on validating the ingredient under realistic production and storage conditions.
A simpler ingredient list should never come at the expense of food safety.
Shelf-life management is a system that may involve multiple controls, including:
Raw material quality
Formulation and pH management
Water activity control
Heat treatment or other validated processing methods
Hygienic manufacturing
Packaging integrity
Storage and distribution conditions
A fermentation-derived ingredient may contribute to this system, but it does not replace the need for a suitable food safety plan or validated preservation process.
For manufacturers seeking to reduce or reformulate conventional preservatives, product trials should assess microbial performance, sensory quality and shelf life. The finished product must also comply with the applicable regulations in its target market.
Preparing for new labeling requirements involves coordination between R&D, quality assurance, procurement, regulatory affairs and packaging teams.
Food manufacturers can begin with the following steps:
Step 1: Review existing labels
Identify claims, ingredient declarations, allergen information, nutrition panels and date-marking formats that may need revision.
Step 2: Verify supplier documentation
Collect updated product specifications, ingredient composition, allergen statements and relevant compliance information from suppliers.
Step 3: Evaluate formulation opportunities
Review whether changes to the ingredient system could support product quality, shelf-life targets and labeling objectives.
Step 4: Conduct application testing
Validate the performance of any new ingredient or reformulated system under the intended production, packaging and storage conditions.
Step 5: Confirm regulatory compliance
Check the applicable standards, implementation dates and labeling requirements for each product and target market before approving new packaging artwork.
Early preparation can help businesses manage packaging changes, reduce avoidable rework and maintain a more consistent product-development process.
At Henan Weichuang Bio-tech Co., Ltd., we develop fermentation-based ingredients and food preservation solutions for food manufacturers and ingredient distributors.
Our product portfolio includes cultured sugar, buffered vinegar powders, brewed vinegars and other functional ingredients designed for different food applications.
We work with customers to evaluate product specifications, application requirements and suitable formulation approaches.
Whether you are developing bakery products, meat products, sauces, seafood or other processed foods, our team can support sample evaluation and application testing based on your requirements.
Contact Henan Weichuang Bio-tech Co., Ltd. to learn more about cultured sugar, clean label ingredient solutions and customized food formulation support.
Regulatory note: This article provides general industry information and is not a substitute for reviewing the official Chinese standards and applicable regulatory requirements. Manufacturers should verify the latest requirements before making labeling or ingredient-use decisions.
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