From the current world consumption trends, the composite seasonings have grown rapidly. Japanese experts have conducted detailed investigations: In recent years, the consumption of Japanese traditional soy sauce, monosodium glutamate, and other single seasonings has been on a downward trend, while the composite seasonings have shown an upward trend. At present, this consumption phenomenon has also been confirmed in our country.
As the third generation of fresh seasonings, chicken essence has rapidly developed in China. According to a data from the China Food News, the annual output of domestic chicken essence is only over 100,000 tons, which only accounts for about 1/10 of the output of monosodium glutamate. The relevant survey data is as follows. In developed countries such as Europe and the United States, the ratio of use of chicken essence to monosodium glutamate is 9:1, and the ratio of Japan, Switzerland, South Korea, and Hong Kong to China is approximately 8:1. Even in Namibia, an African country with a population of no more than 60 million, its sales of chicken spirits are also 8,000 tons. Chicken was invented by the Chinese people and has a history of development of nearly two decades. Chicken spirits have entered millions of households at an extremely fast pace. Especially in large and medium-sized cities, the awareness of consumer chicken spirits has improved rapidly. The Chinese condiment market is very large. The chicken market is in its infancy. The market has great potential.
Producing high-quality chicken essence requires food additive manufacturers and essence production companies to strictly control. The provision of excellent chicken production equipment for chicken manufacturers is of particular importance. At present, Pioneer Drying "TPG intelligent seasoning spray drying unit enterprise standard" has been approved by the Bureau of Quality and Technical Supervision, and is undergoing intense preparation of product identification. It is expected that the patent (utility model) certificate will be successfully obtained by the end of this year. By then, the mature equipment of the chicken production line will shine, fueling the growth of the food additive industry.
As the third generation of fresh seasonings, chicken essence has rapidly developed in China. According to a data from the China Food News, the annual output of domestic chicken essence is only over 100,000 tons, which only accounts for about 1/10 of the output of monosodium glutamate. The relevant survey data is as follows. In developed countries such as Europe and the United States, the ratio of use of chicken essence to monosodium glutamate is 9:1, and the ratio of Japan, Switzerland, South Korea, and Hong Kong to China is approximately 8:1. Even in Namibia, an African country with a population of no more than 60 million, its sales of chicken spirits are also 8,000 tons. Chicken was invented by the Chinese people and has a history of development of nearly two decades. Chicken spirits have entered millions of households at an extremely fast pace. Especially in large and medium-sized cities, the awareness of consumer chicken spirits has improved rapidly. The Chinese condiment market is very large. The chicken market is in its infancy. The market has great potential.
Producing high-quality chicken essence requires food additive manufacturers and essence production companies to strictly control. The provision of excellent chicken production equipment for chicken manufacturers is of particular importance. At present, Pioneer Drying "TPG intelligent seasoning spray drying unit enterprise standard" has been approved by the Bureau of Quality and Technical Supervision, and is undergoing intense preparation of product identification. It is expected that the patent (utility model) certificate will be successfully obtained by the end of this year. By then, the mature equipment of the chicken production line will shine, fueling the growth of the food additive industry.
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