The concept of healthy eating is increasingly becoming a new trend in the new middle class of the city, and the "three reduction movements" of reducing salt, sugar and oil are recognized by more and more consumers. Recently, an article pointed out that the new product in June "did not reach the national standard of low-sodium food", which pushed this newly promoted popular internet red light salt soy sauce to the hot. But soon this statement was refuted by professionals as a "misreading".
Some professionals have pointed out that this statement confuses the most basic concepts of "salt reduction" and "low sodium food". The national standard has different salt content requirements for salt-reduced and low-sodium foods, and June fresh light salt soy sauce has never been declared a "low-sodium food", so it is wrong to judge "salt-reducing" soy sauce by the salt content of "low-sodium food". Soy sauce salt reduction is very difficult, the simpler way is to add water to dilute, but this will also lose nutrition and flavor, and June fresh to take the patented salt reduction technology, directly remove sodium ions, to achieve salt reduction at the same time, nutrition and delicious without discount, and then the packaging clearly marked the salt content in the soy sauce, thereby avoiding consumers can not distinguish.
"Healthy China, salt reduction first", distinguishing between salt reduction and low salt is the first step
According to GB 28050 "National Standards for Food Safety, General Principles for Nutrition Labeling of Prepackaged Foods", "low sodium" and "salt reduction" are actually two completely different concepts. Low sodium (low salt) refers to products with a sodium content of ≤ 120mg/100mL or 100g (1g = 1000mg, so "sodium content ≤120mg/100mL or 100g" is converted, which is equivalent to "sodium content ≤0.12g/100mL or 100g"; sodium reduction (salt reduction) is a relative value, referring to "products with sodium content reduced by more than 25% compared with reference products".
What many consumers do not know is that the GB28050 standard mentioned above is the standard for "low-sodium food (low-salt food)", and soy sauce as a condiment is not in this category. Experts explain that soy sauce itself is used for seasoning, it needs to have a certain salinity, and the product form determines that it cannot be "low salt" or even "no salt". Therefore, there is no so-called "low-salt soy sauce" on the market at present.
According to public information, the salt content of soy sauce products on the market is generally 16-18g/100ml, and even some can reach 20g/100ml, and the salt content is less than 14g/100ml. According to relevant statistical reports, Chinese as a "big salt eater" worldwide, the per capita daily salt intake exceeds 2 times that recommended by WHO. Therefore, it is very necessary to consciously reduce the salt intake in daily cooking in life. As a result, after several years of research and development, June Fresh has invested tens of millions of research and development costs, launched a light salt series of soy sauce, and achieved a minimum salt content of only 8g per 100 milliliters, which was widely praised by people who pay special attention to health such as fitness, mothers and babies.
In the just-released 2021 (seventh) China Customer Satisfaction Index SM (C-CSI) brand rankings, June Xian won the TOP1 of the soy sauce industry with a high score of 85.2, much higher than the average level of the FMCG industry. China Customer Satisfaction Index C-CSI, as China's first all-category customer satisfaction evaluation system, is completely derived from consumer feedback and is considered to be The Vane of Chinese consumption.
The first initiative is the "step-by-step salt reduction concept" to refine to meet the needs of users
Data show that the daily salt intake of Chinese adults is more than twice that recommended by the WHO, and "healthy China, salt reduction first" is becoming a general consensus. But the concept of healthy living with salt reduction is easy to popularize, and consumers may turn their heads and forget. How to productize salt reduction and let more consumers participate in a simpler, easier and clearly visible way is a problem that has always plagued industry practitioners.
June Fresh • Light is to break the industry's internal volume pattern through product quality innovation. In view of the problem of salt reduction that the Chinese people are accustomed to heavy taste, June Fresh put forward the concept of "gradual salt reduction", and launched the June fresh light salt soy sauce with a decreasing salt content gradient, from 12 grams, 10 grams to 8 grams, to meet the needs of consumers of different tastes, gradually reduce salt intake, and then achieve phased salt reduction, gradually develop a light salt taste, and easily reduce salt in one meal and one meal.
In addition to the concept of gradual salt reduction, June fresh is more hard core salt reduction, through the patented salt reduction technology to remove sodium ions, to the maximum extent to retain the amino acids and aroma components in soy sauce, for the first time in the country to achieve no add preservatives and monosodium glutamate, do not dilute the concentration of soy sauce juice, still achieve the salt content "new low", so as to truly achieve salt reduction without reducing flavor, salt reduction without nutrition, salt reduction without reducing grade. Behind the high-quality salt reduction products represents the high investment of June fresh, Hou Qingyun, R&D director of Shinho Group, once said that the June fresh light series "in order to reduce one gram of salt, the cost of research and development investment is 20 million".
The concept of "step-by-step salt reduction" and the product innovation efforts of hard-core salt reduction advocated by June Fresh • Light have also been affirmed by many industry experts. At the evaluation meeting of the results of "Research and Industrialization of High-quality Salt-reducing Soy Sauce" of the Chinese Society of Food Science and Technology, Sun Baoguo, academician of the Chinese Academy of Engineering, Meng Suhe, chairman of the Chinese Society of Food Science and Technology, and many other experts gave high praise to June Fresh.
Supervision and science popularization go hand in hand to build a healthy "salt-reducing food ecology"
Some soy sauce companies have seen the consumer trend of consumers' consumption of healthy food, but there is not much innovation in products, but blindly over-exerting efforts in marketing, deliberately creating some vague advertising statements, and eventually causing consumers to not even understand the basic concepts of "salt reduction" and "low sodium". This phenomenon of "bad money expelling good money" is harmful to the benign development of the entire salt reduction soy sauce industry in the long run.
June Fresh • Light has made many useful attempts in the popularization of national science to reduce salt. In order to allow consumers to form healthy living habits, June Fresh United New Weekly released the first white paper on salt reduction in China - "≤ 12 grams of salt reduction white paper" in Chaka Salt Lake, from the Chinese why salt reduction is urgently needed, what are the misunderstandings of salt reduction, how to reduce salt scientifically and other key dimensions of science, and provide more practical methods from the perspective of practicality and professionalism of life, so that more people can learn to reduce salt easily.
Previously, June Fresh Light won innovation awards at the Wow Food Awards 2021 Global Innovative Food Appraisal Competition and the 7th GDMS Global Digital Marketing Summit and the 1st VCON Cutting-edge Brand Exhibition with its excellent performance in multiple dimensions such as taste, nutrition, process and packaging.