The Baolingbao Treasure plan unlocks the condiment upgrade path

Condiments & Food Ingredients Expo

Product upgrading has encountered bottlenecks, continuous growth pressure is heavy, and the condiment industry has stood at a new crossroads. At this critical moment, the 21st China (International) Condiment and Food Ingredients Expo opened in Guangzhou on December 3. In the context of health, functionality and clean labels becoming the core direction of the industry, many upstream and downstream enterprises in the condiment and food ingredient industry chain gathered at the Pazhou Convention and Exhibition Center to display innovative achievements, discuss upgrading paths, and analyze application trends, aiming to recreate the glory of the condiment industry.

Baolingbaobao Company brought a series of health and cleaning label solutions to booth A795, which became one of the focuses of attention with its professional product system and technical strength. The booth was filled with inquiries, reflecting the urgent demand for healthy ingredients and clean label solutions.

Texture improvement, full coverage of mainstream applications

In response to the upgrading needs of the condiment industry, Baolingbaobao has improved its product matrix to fully cover mainstream application scenarios

01 Hydroxypropyl distarch phosphate:

It has high stability, can effectively maintain the viscosity structure of oyster sauce and other products, and improve the oil-water separation problem of Western-style sauces.

02 Acetylated distarch adipate:

It has excellent acid and temperature resistance, which can improve the stability of hot pot bases, acidic sauces and other products during processing.

03 Physically modified starch:

The use of green technology, in line with the concept of clean labeling, can replace some chemically modified starches, and help enterprises simplify the ingredient list.

In the condiment categories such as oyster sauce, tomato sauce, hot pot base, and Western sauce, we provide reliable support for health upgrades, stable quality and product innovation!

The summit focuses on seeking a new chapter of common development

The "2025 China Condiment Industry Innovation and Sustainable Development Summit" held simultaneously during the exhibition, with the theme of "quality-oriented, innovative development", discussed in depth how the condiment industry can promote innovation and upgrading on the basis of ensuring quality.

Fan Liyi, Director of Baolingbao's Taste and Texture Improvement Department, was invited to attend the summit and delivered a speech entitled "The Era of Clean Labeling: Applications and Trends of Physically Modified Starch". He pointed out that in the context of the current stricter industry supervision, publicity terms such as "zero addition" have been clearly standardized, and condiment companies are returning from conceptual competition to a new stage of real quality competition. "Clean labeling" has thus become the new core force of the industry - no longer relying on fuzzy marketing, but adding value to products with transparent, authentic and verifiable ingredients and processes.

Sauce products often face multiple challenges such as high shear, high temperature, and acidic environment in processing, which can easily lead to structural instability and inconsistent taste. With the advantages of green technology, no chemical residues, and label-friendliness, physically modified starch is gradually replacing traditional chemically modified starch and becoming the preferred raw material that is more in line with the trend of clean labeling. It not only complies with the international clean label consensus, but also can stably play key roles such as viscosity control, acid and temperature resistance in various sauce products.

Looking forward to the future, we will work together to innovate value

At a time when health, functionality and clean labeling are accelerating to become the mainstream trend of the condiment industry, Baolingbao has always adhered to technological innovation and high-quality raw materials as the core driving force, and continuously promoted the deepening of the application of modified starch and functional raw materials in the field of condiments. In the future, the company will continue to carry out research and development around the needs of the industry, help condiment companies maintain their competitive advantages on the road of quality improvement and sustainable development, and work hand in hand with industry partners to create long-term value.