Solutions-Henan Weichuang Bio-tech Co., LTD.

Meat

With the increasing attention of consumers to health, the demand for cooked meat products has gradually shifted to the healthy products of low fat, low cholesterol and high protein.

Bakery

The trend in the bakery industry is a combination of innovation, health and diversity. As an important part of the food field, the bakery industry has shown a vigorous development trend in recent years.

Pickled Vegetables

The market trend of pickled vegetables is driven by both health and diversification. As a food with a long history, pickled vegetables are loved by consumers for their unique flavor and convenience.

Sauces, Dips and Dressing

With consumers' attention to healthy diets, the condiment industry has begun to shift from unification to segmentation. For example, traditional bean paste is mainly used to improve freshness and color, but now there are products on the market that are more in line with the concept of health, such as "reduced salt bean paste" and "light salt bean paste".

Rice and Flour Prodcuts

The prepared food industry has grown rapidly around the world in recent years. Prepared foods are becoming the new favorite on the table as the pace of consumer life accelerates and the demand for convenient lifestyles increases.

New Trends in Pickle Preservation: Fermentation, Vinegar Powder, and Plant-based Preservatives

Pickled vegetables are more than just condiments—they are a reflection of culinary tradition and a practical solution for food storage. While modern products often rely on chemical preservatives, natural pickles depend on fermentation and careful handling, making their quality closely tied to environmental conditions. FACTORS AFFECTING THE SHELF LIFE OF PICKLES Without chemical preservatives, pickles depend on natural ingredients and processes to stay fresh. Here are some crucial factors that influence their shelf life. Today, natural preservatives derived from plants and fermentation, such as fermented vinegar powder, potassium cinnamate, and spice extracts, are increasingly used to enhance pickle safety and freshness without compromising the “clean label” demand. 1、Natural Marinade Ingreduents • Pickles submerged in oil or vinegar last longer due to their antibacterial properties. • Modern natural preservatives can work together with oil and vinegar, extending shelf life further while keeping flavors authentic. 2、Fermentation Process • Fermented pickles can last longer due to beneficial bacteria that inhibit harmful microbial growth. • The longer a pickle is allowed to ferment, the more stable it becomes.。 • Using fermentation-derived preservatives (like vinegar powder) helps stabilize pickles naturally, aligning with traditional methods. TIPS TO EXTEND THE SHELF LIFE OF PICKLES •...

Potassium Cinnamate: A Scientifically Proven, Safe Antimicrobial Choice for the Food Industry

Weichuang is a national high-tech enterprise specializing in the production of high-activity Acetobacter fermentation products and strain breeding. Its innovative product, Potassium Cinnamate, is emerging as a natural preservative with reliable antimicrobial activity, offering the food industry a new option for clean-label and sustainable development. 1、Effective Antimicrobial Mechanism Potassium Cinnamate alters the permeability of microbial cell membranes, causing leakage of intracellular substances, while also disrupting metabolic processes and enzyme activity. Effective concentration against molds: 0.05% – 0.1% Effective concentration against bacteria: 0.01% – 0.1% Target microorganisms: Pseudomonas, Enterobacteriaceae, Lactobacillus, Escherichia coli, Gram-positive and Gram-negative bacilli pH range: Broad efficacy across pH 2 – 7 2、Scientifically Validated Safety A recent study published in LWT – Food Science and Technology (Vol. 215, 2025) has provided systematic evidence of the safety of Potassium Cinnamate. The research was jointly conducted by the Key Laboratory of Fermentation Engineering, Hubei University of Technology, and the State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology. Key findings include: Minimal hemolysis: At concentrations up to 8 mg/mL, the hemolysis rate for rabbit...

Fermented Vinegar Powder: The Natural “Green Guardian” for Food Preservation

—— Meet clean label requirements, extend shelf life, ensure food safety and flavor When you pick up a loaf of bread labeled with a “clean label,” you may wonder: without chemical preservatives, how does it stay fresh? The answer may lie in an unassuming ingredient — fermented vinegar powder. Derived from non-GMO corn and rice, this natural powder is gaining popularity in the food industry thanks to its preservative power without chemical additives. 1. From Grains to Antimicrobial Agent: The Power of Microorganisms The story of fermented vinegar powder begins with a natural “experiment” led by microorganisms. Using non-GMO corn and rice as raw materials, specific acetic acid bacteria and lactic acid bacteria break down the sugars in the grains, producing acetic acid, lactic acid, succinic acid, and other organic acids. These organic acids play a dual role in food preservation: Adjusting the environment: By lowering pH, they make it difficult for acid-sensitive microbes such as Staphylococcus aureus and E. coli to survive. Penetrating cells: Undissociated organic acid molecules can enter microbial cells, disrupt internal pH balance, and halt metabolism. Even more remarkable, different organic acids work “in synergy”: acetic acid is highly effective against Gram-positive bacteria, while lactic acid is stronger...