2024 The 2nd “Ipin Cup” Food Formulation Application Innovation Competition is launched! The grand prize of 10,000 yuan is waiting for you to win! Waiting for you to win!

Zero-additive in 2023 is a high point, and by 2024, the healthiness of seasonings will have to be further upgraded, and consumers will be more and more concerned about more healthy elements. Healthy and low-fat light food seasonings have also been favored by consumers in recent years. Data show that the “low-fat” concept of seasoning product sales showed significant growth in the increasingly health-conscious consumer market, low-fat, low sugar, low sodium, low-calorie but outstanding flavor seasonings will have more growth potential.

According to statistics, the sales of seasoning “low-fat” related product title keywords increased by 50%. The sales of seasoning products with the concept of “low-fat” have shown significant growth. In the increasingly health-conscious consumer market, low-fat, low-sugar, low-sugar and low-calorie is favored by young consumers. The best low-fat seasonings in consumers’ minds have always been all kinds of salad dressings, vinaigrettes, béchamel sauces, seafood sauces, bibimbap sauces, Thousand Island Dressing and so on.
The Dietary Guidelines for Chinese Residents recommends a daily fat intake of about 25-30g for adults (about 2.5-3 spoons of a small white porcelain spoon for home use). A low-fat diet, on the other hand, is one that controls the total amount of fat in the daily diet to be less than 50g (including the sum of the fat content of the food itself and the cooking oil content).

As the saying goes, “a white cover a hundred ugly, a fat ruin all.” From a health point of view, obesity “ruins” not only the appearance, but also causes a lot of serious harm to the body. Eat too much oil, really will be sick, scientists in the 1960s found that red meat and dairy products in the saturated fat will increase the cholesterol content in the body, leading to cardiovascular disease. So the U.S. Department of Agriculture issued a “food guide pyramid”, the fat, cooking oil, etc. “on the shelf”, listed as “moderate intake of food”.
For years, WHO has recognized the need to urgently address the global obesity crisis.

WHO Member States have endorsed the World Health Assembly global nutrition target to ensure that the rate of overweight in children does not increase, as well as the non-communicable disease target to halt the rise of diabetes and obesity by 2025. Countries recognized the need for accelerated global action to address the double burden of malnutrition as a pervasive and damaging problem.

At the 75th World Health Assembly in 2022, Member States requested and adopted new recommendations for the prevention and management of obesity, while also approving the WHO Accelerated Plan to Stop Obesity. Since its approval, the Acceleration Plan has shaped the political environment to generate the momentum needed for sustainable change, created a platform to shape, streamline and prioritize policies, supported countries in their implementation efforts, and driven impact and accountability at the national and global levels.

The proportion of overweight and obesity in the Chinese population has increased rapidly over the past 40 years, and the prevalence of overweight and obesity among Chinese adults (≥18 years of age) is now close to 50%, making China one of the countries with the highest number of overweight and obese people in the world.

In recent years, along with the improvement of living standards and the renewal of living concepts, people’s concern for health is increasing day by day. Reducing the intake of fats and oils in the daily diet has become a healthy trend.

This generation of young people spend a huge sum of 50 dollars to eat light food, DIY fat-reducing meals in fast-food restaurant chains, and even forced KFC to start researching “fat-reducing fried chicken” ……

As the key words of the future of food, “fat reduction” and “sugar control” are growing vigorously under the influence of young people. Fast food restaurants with high-calorie fried food as their signature have silently launched low-fat ice cream.

When it comes to fat-reducing meals, it used to be poached eggs, chicken breasts, and vegetable salads, cobbled together into the Internet’s popular “white people’s rice”.

“Fat-reducing prepared food” is here. Brands such as Dingdong Grocery, Wee Little Meals, and Mint Health are launching low-calorie keyword prepared foods one after another.

Healthy table can not do without the support of condiments, research data show that nearly 60% of consumers said they would pay attention to and buy healthy condiments. As the healthy seasoning consumer market continues to grow, consumers’ choice of seasonings is also healthier and more diversified, with various types of sugar-free ketchup, 0-fat sauces and other new school seasonings continuing to emerge.

What are the challenges of reducing fat in flavorings?
From an R&D perspective, fat-reducing formulations can have a significant impact.
In the process of ingredient fat reduction
-Impacts flavor richness
-Affects flavor presentation
-Impacts the ability of flavors to have good layering and dimensionality.
-Fat moderates the intensity of the stimulation of the flavoring substances, making the flavor more palatable.
-Influence the softness, smoothness and chewiness of seasonings.

Corn Fermented Sauce (Powder) consists of a large amount of naturally occurring 5′-nucleotides and other flavor substances produced by bio-fermentation, such as organic acids, amino acids, and sugars, which are essential for delicious flavor. The unique composition of corn fermentation sauce obtained through bio-fermentation technology can give the product a softer, fuller and more balanced flavor sensation Ipin Corn Fermented Sauce Powder can provide food products with a full-bodied taste and aftertaste, presenting a strong flavor. These functions of Corn Fermented Sauce Powder are very close to the functions of fats and oils in the formulation.

Ipin’s Corn Fermented Sauce Powder has the unique characteristic of reducing the 30% fat content already in the recipe, while still providing the consumer with a robust flavor. For example, in Low Fat Chili Sauce (25% less fat), Corn Fermented Sauce Powder enhances the richness of the flavor, while the overall flavor remains unchanged and the taste is close to that of a normal chili sauce. In 0-fat Black Pepper Beef Sauce and 0-fat Matsutake Beef Sauce, Corn Brewing Sauce Powder enriches the texture and tastes like a product with fat. Corn baking powder is also suitable for 0-fat vinaigrette, which can maintain the richness of fat.

With the modern life of the public more and more attention to the concept of diet and health, consumers’ dietary needs on the one hand towards the direction of low-salt, low-fat, low-sugar, on the other hand, also to the spicy, sour and other complex flavors evolved. YIPIN Corn Fermented Sauce Powder has rich nutritional value and is a natural solution for low-fat condiments. It helps seasoning companies to adapt to the new low-fat demand of consumers, lay out seasonings with healthy concepts, and tap into new growth tracks.

Reference sources:
1. Global Burden of Disease Risk Factor Partnership 2019. global burden of 87 risk factors in 204 countries and territories over the period 1990-2019: a systematic analysis for the Global Burden of Disease Study 2019. The Lancet. 2020;396:1223-1249.
2. Okunogbe et al. “The Economic Impact of Overweight and Obesity.” Second edition, including estimates of the situation in 161 countries. World Obesity Federation, 2022.
3. Trend Interpretation: What’s “blowing in the wind” for domestic flavoring in 2024.