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Experts point out that the basic functions of condiments are still important
Since the reform and opening up, China's condiment industry has experienced remarkable growth. The output has steadily increased, product quality has improved continuously, and the structure of products has been effectively optimized. The market potential is vast. Recently, at the National Sanitary Standards Symposium for the Health Industry, Wei Xiangyun, President of the China Condiment Association, emphasized that while compound seasonings are becoming a growing trend, the fundamental role of seasoning in flavoring remains central to its development.
The rise of compound seasonings is promising, and their standardization is being carefully considered. In recent years, the unique nature of condiment products has drawn increasing attention from government departments and industry experts. First, condiments are essential in every household kitchen, offering great convenience in daily life. Second, they play a crucial role in supporting the catering industry, which now generates annual turnover between 400 billion and 500 billion yuan, with condiments accounting for approximately 40 to 50 billion yuan in consumption. Chinese cuisine, deeply rooted in tradition, relies heavily on seasonings to meet modern tastes and lifestyle demands. Third, condiments serve as key raw materials in the food processing industry. With technological advancements, some previously restricted ingredients are now more accessible, allowing many condiments to function not only as end products but also as intermediate materials used in food production.
According to trends observed both domestically and internationally, sales of traditional single condiments are declining, while demand for new compound seasonings is rising rapidly. These compound seasonings are evolving quickly and come in a wide variety. Due to differences in regional taste preferences and usage habits, it is often challenging to accurately define the names and contents of certain condiments. Additionally, sensory and chemical properties vary significantly, making it difficult to apply a single set of standards. As a result, Wei Xiangyun pointed out that the requirements for standards differ depending on whether the condiments are imported directly or processed and blended. Therefore, national and industry standards may not be suitable for all compound seasonings. Instead, companies should develop more scientific and practical internal standards that align with real production and consumer needs. This approach will encourage innovation and help meet diverse consumer preferences. Only when these products become widely adopted and industrialized can industry and national standards be gradually established. At the meeting, participants also suggested that the Ministry of Health should expedite the formulation of hygiene standards for compound seasonings to provide a solid foundation for future development.
Market positioning should emphasize flavor rather than overemphasize functionality. As people increasingly focus on nutrition and health, the range of seasoning products has expanded, and research into functional ingredients has grown. However, condiments remain an essential part of daily meals. While it’s important to highlight their nutritional benefits, their primary function is to enhance flavor. They should not be positioned as functional foods like health supplements or fortified products, as this could shift focus away from their core role as everyday staples. Misrepresenting their purpose risks losing the foundational appeal that drives sales.
Examples such as chicken seasoning and iron-fortified soy sauce illustrate this point clearly. Chicken seasoning is a versatile condiment used in soups and stir-fries. If its value is measured solely by the amount of chicken content, it overlooks the sensory qualities that make it appealing. Similarly, iron-fortified soy sauce is a public health initiative promoted by the China Condiment Association and the Chinese Center for Disease Control and Prevention. However, some companies view it as a profit opportunity, believing that fortification alone will boost sales. In reality, its success still depends on brand reputation and existing market presence.
Wei Xiangyun reminded companies that the main function of condiments is to enhance flavor, and deviating from this principle can lead to strategic missteps. Staying true to their core purpose is essential for long-term success in the industry.