Weekly Trade Information-151
Vanillin often works in combination with other antibacterial methods in the food field, and vanillin has different antibacterial effects on different species of bacteria. A higher concentration of vanillin and a lower pH value both contribute to the improvement of vanillin's antibacterial effect.
Vanillin has different antibacterial effects on different bacterial species. Compared with other bacterial species, vanillin has a better antibacterial effect on Escherichia coli. Vanillin has inhibitory effects on a variety of yeasts. A high concentration of vanillin is beneficial for improving its inhibitory effect, but a high concentration of vanillin does not immediately kill the yeasts. Vanillin mainly accelerates the elimination of free radicals through its oxidation product vanalic acid. Vanillin's antioxidant effect can significantly extend the shelf life of oily foods and mask their rancid taste.
The reaction products of vanillin have been shown to help stabilize other components in food: Resveratrol is a natural functional component. To improve its stability and fully exert its functional effect, resveratrol is coated with reticular chitosan microspheres formed by the reaction of vanillin with chitosan, which helps to control the release of resveratrol; The condensation product of vanillin and amino groups has a good ability to complex with metal ions, which can effectively improve the stability of the substance it encapsulates.
(Source: FIEU）
The National Health Commission's 2024 Edition of the Health Food Raw Material Catalog introduces new additions:
- Ashwagandha (South African): Relieves anxiety (Daily dosage ≤ 300mg)
- Astaxanthin: Antioxidant (Daily dosage ≤ 6mg)
- NMN (Nicotinamide Mononucleotide): Included under the management of vitamin B derivatives
Bloomage Biotech has utilized microbial fermentation technology to reduce the production cost of NMN by 82%. Their "Supermolecular NMN + PS" compound has secured patents in both China and the United States. Eastroc Beverage has launched a new product with dual functions—energy boost and liver protection—containing the patented ingredient silybin. It achieved sales exceeding 100 million RMB in its first month on the market.
(Source: China Health Care Association Q2 Industry Report)
Resistant dextrin, as a soluble dietary substance, largely resists digestion in the small intestine and primarily undergoes fermentation in the colon. According to a definition by Roberfroid (2005) and various official notifications from national committees (such as those in Italy and France), it is classified as a soluble dietary fiber. Therefore, resistant dextrin added to foods can reach levels of 20-25% (weight/weight ratio), and it has been officially recognized and labeled as a soluble fiber in many countries, including China. As such, it serves as a highly useful tool in achieving the dietary fiber targets set by the World Health Organization (WHO)/Food and Agriculture Organization (FAO) and the Chinese Nutrition Society.
Moreover, growing evidence suggests that resistant dextrin can contribute to a balanced diet and promote health by, for example, reducing glycemic response and improving gut health. Its digestive tolerance threshold is also notably high, making the amount digested optimal for achieving desired positive changes in the gut ecosystem. As a completely soluble fiber, it can withstand extreme temperatures and processing conditions, and it exhibits good tolerance upon consumption, making it an ideal ingredient for increasing the fiber content of foods and beverages.
(Source: Chemical Book)
In the snack industry, puffed foods made primarily from grains, tubers, or legumes occupy a significant market share and maintain steady growth each year, with high e-commerce penetration. [1] However, in this highly homogenized niche market, standing out requires not only flavor innovation but also raw material or process upgrades as a breakthrough for brands.
Cuishengsheng takes a unique approach by using a non-puffed fresh-cut method for whole potatoes, creating solid potato sticks that retain the original aroma of potatoes while being crispy. Their innovative vacuum low-temperature freshness-locking technology—controlling oil temperature around 100 degrees Celsius in a vacuum environment to dehydrate and dry—largely preserves the nutritional content of potatoes while avoiding the formation of carcinogens under high-temperature conditions. Their original flavor and black pepper flavor potato sticks received the "International Taste Award" in 2024. The potato stick products achieved sales of 1.027 billion RMB in 2024, ranking among the top three in the national market share for similar products. [2]With the goal of making potato crisps healthier, Cuishengsheng is committed to creating "domestically produced potato sticks" made in China and has already exported to over twenty countries and regions.
(Source: FOODTALKS website)
Creating unexpectedly fun flavors is Haihe Dairy’s specialty. In 2024, it launched increasingly adventurous milk varieties—coriander and avocado, mint chocolate, jianbing guozi (savory crepe), and Tianjin fried cake flavors—each quirkier than the last. These releases repeatedly propelled Haihe Dairy into the viral spotlight. All fall under the "patterned milk" category, where Haihe Dairy clinched China’s #1 sales position in 2024. [1] Patterned milk, also known as flavored milk, is a shelf-stable formulated dairy product. As Zou Yang, Party Secretary and Chairman of Haihe Dairy, puts it: "It’s all about playing wildly with flavors."
Despite its flair for innovative tastes, Haihe Dairy is no startup. The state-owned Tianjin-based company—recognized in the third batch of "China Time-honored Brands" by the Ministry of Commerce—traces its roots to 1957. At the FBIF2025 forum, Zou Yang discussed how legacy brands attract youth: "The key is a ‘collision of elements,’" he told FBIF. "We aim to be the most buzzworthy traditional brand."
(Source: FBIF）
According to GymSquare's "2023 China Fitness and Healthy Lifestyle Report", 79.5% of female consumers rank protein content as the top nutritional component they care about. Attributes such as body management, convenience, and meal replacement effects are what women are more concerned about in protein supplement products.
Weekly Trade Information-152
Weekly Trade Information-150
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