There are still some condiments without QS sign so far. From July 1st, 2005, condiment industry will implement new system. Enterprise that has not got QS certificate will be out of the market.
Recently, condiment industry shows unparalleled development, develops to be a big family from only simple oil, salt, sauce and vinegar. However, standard lags behind far. So, condiment standard becomes a focus issue for industry’s experts.
At present, there is a conference on standard of testing method of levulinic acid in sauce and chicken powder flavouring. Main content of the conference is to discuss the testing method of levulinic acid in sauce, and industry standard of chicken condiment powder, flavoring alcohol, chaffy dish condiment.
The standard of testing method of levulinic acid in sauce meets the international standard
Current testing method is mainly for sauce manufacturer. Many famous brand enterprises in condiment industry test levulinic acid content in their product so far. Their purpose is definitely to guide production. Wei Xiangyun, CDR of China’s Condiment Association, says to constitute this testing method for industry standard is to set a foreshadowing so that to prepare to control this index. Meanwhile, it accelerates the improvement of sauce production management and meets the international standard. Guangdong Foshan Haitian Condiment Co., Ltd and many other companies show to assort this work.
Industry standard of chicken condiment flavoring might be authorized by commercial department
There is divarication between how to distinguish chicken essence flavor and chicken powder flavor. Customs are different in southern area and northern area, as well as in domestic and overseas. Chicken powder used more in overseas, while, chicken essence are applied more in domestic.
Chicken essence used a lot in northern area and Sichuan; chicken powder is popularly in southern area and Guangdong. However, there is difference between these two products, powder product can be named as chicken essence flavor, but granulated product can not be called chicken powder flavor. Chicken powder features loose texture, easily soluble, mainly applied in making soup. Main difference between chicken essence condiment and chicken powder condiment is powder essence flavor contains more flavor ingredients, while, chicken powder condiment contains more chicken ingredients.
Enterprise manufacturing technological document
About flavoring wine industry standard. At present, many flavoring manufacturers are making flavoring wine. Sale becomes larger and larger. Zhong Guanshan director of Association Expert Committee thinks that this industry standard is a medium standard. It represents most flavoring wine in current market. It plays important role in enlarging manufacture scale, enhancing product quality, adapting customers’ requirements and catering industry.
There will be new standard on composite flavoring
For chaffy dish flavoring industry standard, experts consider to settle it in the next step of composite condiment standard. Wei Xianyun points that the association prepares to constitute a standard for classifying for composite condiment. Firstly, make it clear about sort. This standard includes basic flavor of chaffy dish, chaffy dish flavor for dipping, various soup flavors and instant noodles condiments. In addition, it includes chicken essence, chicken powder condiment, and some roasted juice and so on. For these products, we shall make company standard and local standard in most places so that benefit for product diversification and constant development of new product.
Our Country Will Implement New System in Condiment Industry
There are still some condiments without QS sign so far. From July 1st, 2005, condiment industry will implement new system. Enterprise that has not got QS certificate will be out of the market.
Recently, condiment industry shows unparalleled development, develops to be a big family from only simple oil, salt, sauce and vinegar. However, standard lags behind far. So, condiment standard becomes a focus issue for industry’s experts.
At present, there is a conference on standard of testing method of levulinic acid in sauce and chicken powder flavoring. Main content of the conference is to discuss the testing method of levulinic acid in sauce, and industry standard of chicken condiment powder, flavoring alcohol, chaffy dish condiment.
The standard of testing method of levulinic acid in sauce meets the international standard
Current testing method is mainly for sauce manufacturer. Many famous brand enterprises in condiment industry test levulinic acid content in their product so far. Their purpose is definitely to guide production. Wei Xiangyun, CDR of China’s Condiment Association, says to constitute this testing method for industry standard is to set a foreshadowing so that to prepare to control this index. Meanwhile, it accelerates the improvement of sauce production management and meets the international standard. Guangdong Foshan Haitian Condiment Co., Ltd and many other companies show to assort this work.
Industry standard of chicken condiment flavoring might be authorized by commercial department
There is divarication between how to distinguish chicken essence flavor and chicken powder flavor. Customs are different in southern area and northern area, as well as in domestic and overseas. Chicken powder used more in overseas, while, chicken essence are applied more in domestic.
Chicken essence used a lot in northern area and Sichuan; chicken powder is popularly in southern area and Guangdong. However, there is difference between these two products, powder product can be named as chicken essence flavor, but granulated product can not be called chicken powder flavor. Chicken powder features loose texture, easily soluble, mainly applied in making soup. Main difference between chicken essence condiment and chicken powder condiment is powder essence flavor contains more flavor ingredients, while, chicken powder condiment contains more chicken ingredients.
Enterprise manufacturing technological document
About flavoring wine industry standard. At present, many flavoring manufacturers are making flavoring wine. Sale becomes larger and larger. Zhong Guanshan director of Association Expert Committee thinks that this industry standard is a medium standard. It represents most flavoring wine in current market. It plays important role in enlarging manufacture scale, enhancing product quality, adapting customers’ requirements and catering industry.
There will be new standard on composite flavoring
For chaffy dish flavoring industry standard, experts consider to settle it in the next step of composite condiment standard. Wei Xianyun points that the association prepares to constitute a standard for classifying for composite condiment. Firstly, make it clear about sort. This standard includes basic flavor of chaffy dish, chaffy dish flavor for dipping, various soup flavors and instant noodles condiments. In addition, it includes chicken essence, chicken powder condiment, and some roasted juice and so on. For these products, we shall make company standard and local standard in most places so that benefit for product diversification and constant development of new product.
