16-Sep-2025
Responding to Henan’s ‘Reduce and Add’ Initiative
— Weichuang’s natural ingredients are aiding the upgrade of the food industry. Recently, the Henan Food Industry Association and the Henan Food Safety Promotion Association jointly launched an initiative to reduce the amount and variety of food additives, calling on food companies to minimize unnecessary chemical additives, comply with the Food Safety Law and national standards, and promote high-quality industry development. In response to industry pain points, Weichuang actively responded, leveraging its technical advantages in natural ingredients, to introduce three products: potassium cinnamate, fermented vinegar powder, and cultured sugar products, characterized by natural antibacterial properties, diverse adaptability, and safety and health. Potassium cinnamate efficiently inhibits pathogenic bacteria such as E. coli and Staphylococcus aureus in acidic environments, suitable for meat products, baked goods, beverages, and ready-to-eat meals. This component is metabolically safe, free of residue risks, and can significantly reduce the use of chemical preservatives. Fermented vinegar powder, rich in natural organic acids like acetic acid and lactic acid, can comprehensively inhibit bacteria and fungi, extending the shelf life of food. With its single natural ingredient attribute, it can simultaneously replace multiple types of artificial additives, helping companies streamline their ingredient lists. Cultured sugar products, made from non-GMO corn...
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