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.

Clean Label: Simple Ingredients, Natural Preservation

Today, more and more consumers care about what’s in their food. “Clean label” is no longer just an industry term—it’s a major factor when people choose what to buy. It means using simple, recognizable ingredients, avoiding artificial additives like preservatives or colors, and choosing natural or traditionally made ingredients. At its core, clean label is about going back to the basics: food that’s safe, transparent, and easy to understand. A Growing Trend in the Food Industry Clean label is now a major trend around the world. In China, the market reached over 300 billion RMB in 2024. About 72% of consumers check ingredient lists before buying. Terms like “no preservatives,” “non-GMO,” and “naturally fermented” are becoming key selling points. This change is pushing food companies to improve everything—from raw materials to production methods. Natural preservatives and functional ingredients are now in high demand. Weichuang Bio’s Vinegar Powder: A Clean Label Solution Weichuang Bio’s vinegar powder is made from only non-GMO corn, rice, and helpful microbes. Through natural fermentation, it produces organic acids that help fight bacteria. After that, it is spray-dried into powder form—with no chemical preservatives added. Its ingredient label is simple: “fermented vinegar powder.”...

Cultured Sugar —- a “natural” alternative to synthetic preservatives such as sorbates and benzoates

Cultured sugar, also known as cultured dextrose or fermented dextrose, is a food ingredient used primarily as a natural preservative and shelf life extender. It is made by fermenting glucose (corn sugar) with specific bacteria, producing a mixture of organic acids and other metabolites that inhibit the growth of mold and bacteria. This allows foods to retain their freshness and quality longer. Benefits and Uses: 1. Shelf Life Extension: It helps inhibit the growth of toxins and bacteria, extending the shelf life of a variety of foods. 2. Natural Preservative: Cultured glucose is often used as a “natural” alternative to synthetic preservatives such as sorbates and benzoates. 3. Flavor Enhancement: It can also affect the overall flavor of food. 4. Clean Label: It allows food manufacturers to use “cultured sugar” or “fermented glucose” on ingredient labels to appeal to consumers seeking natural and minimally processed foods. Common Applications: Baked goods (bread, tortillas, etc.). Dairy products (cheese, yogurt, etc.). Salad dressings and sauces. Meat and meat alternatives. Condiments and dips. Pet food. Important Notes: 1. While generally recognized as safe, it is important to check the allergen information on the specific product label, as some cultured glucose may be derived from...

Natural Preservative Experimental Data

The Antibacterial Principle of Buffered Vinegar (Powder) 1. Low pH environment inhibits microbial growth The pH of ordinary vinegar is usually between 2.4 and 3.4, while buffered vinegar can adjust and stabilize the pH in a certain acidic range (depending on the application scenario). The suitable growth pH of most microorganisms (such as bacteria, molds, and yeasts) is in the neutral to weakly acidic range (pH 4.5~7.0). Low pH will destroy the enzyme activity in microbial cells, interfere with cell membrane function, and inhibit their metabolism and reproduction ability. For example: Bacteria: Most pathogenic bacteria (such as Escherichia coli and Salmonella) are inhibited when pH <4.5; Molds and yeasts: Although they have strong tolerance to acidic environments, their reproduction rate decreases significantly when pH <3.5. 2. Antibacterial effect of undissociated acetic acid Buffered vinegar contains a large number of undissociated acetic acid molecules, which are highly lipid-soluble and can penetrate the microbial cell membrane and enter the cell. After entering the cell, the acetic acid molecule dissociates into acetate ions (CH₃COO⁻) and hydrogen ions (H⁺), causing the intracellular acidity to increase, destroying the acid-base balance, and consuming ATP energy (used to excrete H⁺), ultimately inhibiting the activity of microorganisms and...