Very good, I think this new regulation is conducive to consumers’ right to know, which is a good thing. But I have seen many answers saying “food safety”. I think this regulation has nothing to do with food safety. Therefore, it is necessary to explain to everyone what exactly this regulation stipulates. 1. What is the preparation of soy sauce and vinegar? Before, the soy sauce you bought in the supermarket was not necessarily brewed entirely from soybeans. Because the category of “prepared soy sauce” also exists in supermarkets, a certain proportion of brewed soy sauce is used, plus other seasonings (such as acid hydrolyzed protein seasoning, etc.), food additives, etc., to make the final product. If you pay attention to food labels, such products will generally be clearly marked “prepared soy sauce”: soy sauce that is purely fermented from soybeans is usually marked “brewed soy sauce”: Of course, brewed soy sauce sometimes adds some seasonings (sugar, Salt and the like) and food additives (flavor enhancers, sweeteners, preservatives, etc.), but these are generally not added a lot, soy sauce itself occupies the main part. But for the preparation of soy sauce, water ranks first, more than soy sauce. For vinegar, the same is true. In the supermarket, you can see “prepared vinegar” made entirely of glacial acetic acid (pure acetic acid), water and other seasonings. You can also see “bred vinegar” purely fermented from grains: that’s it , You may find it a bit complicated: For most consumers, “soy sauce” and “vinegar” should have been fermented. They may have never heard of “preparing soy sauce” and “preparing vinegar”! Moreover, “fermented” and “prepared” products are basically two categories, and it is easy to confuse them! As a consumer, if you want to distinguish, you must be familiar with food labels. And how many “professional” people can there be in the crowd? Therefore, in order to ensure consumers’ right to know, the State Administration for Market Regulation has issued new regulations: From then on, only brewed soy sauce and vinegar can have the names “soy sauce” and “vinegar”. The former “preparation of soy sauce” and “preparation of vinegar” can no longer be called “soy sauce” and “vinegar” from now on. The terms “prepared soy sauce” and “prepared vinegar” have since become history. 2. Has the preparation of soy sauce and vinegar been withdrawn from the market since then? Actually not. The seasoning used to be called “prepared soy sauce” or “prepared vinegar” will continue to exist in the future, but the name is changed. For example, if the preparation of soy sauce is called “Maoxiang Sauce”, there is no problem. It’s no problem to change the name of vinegar to “sour sauce”. After the new regulations, these products can still meet the regulatory standards of “liquid compound seasonings”. Just follow this standard without the name “soy sauce” or “vinegar”. 3. Are the preparation of soy sauce and vinegar “fake goods” and “deceive consumers”? You might think that “prepared soy sauce” or “prepared vinegar” are simply fakes, deceiving consumers, and using these things will cause food safety problems. In fact, this is a misunderstanding of them. After all, there is nothing wrong with “preparing soy sauce” and “preparing vinegar”. From the point of view of taste, safety, and nutrition, the “preparation” is actually not much worse than the “brewing”. Let me talk about food safety first: Just like brewed products, the raw materials and food additives used in regular brands of “prepared soy sauce” and “prepared vinegar” are often in line with national standards. As long as the production process is standardized and reliable, the last It is difficult for the product to have food safety issues. Let’s talk about nutrition: there is currently no evidence that “brewed” is more nutritious than “prepared”. Condiments themselves do not provide much nutritional value, but there is a risk of excessive salt content. Seasoning is the main value of condiments. Finally, the taste: whether it is brewed or formulated, it often needs to be “seasoned” before it can be marketed. This is clear from the list of ingredients. Different product categories have different flavoring directions. The final taste is often just a “differentiation of direction”, and it is hard to say that there is a “prosperity” in essence. They were wrong in calling the names “soy sauce” and “vinegar”, and in the eyes of most consumers, these two things can only be fermented. In short, I think this regulation is more about “allowing consumers to more easily distinguish products of different categories”, reducing consumer misunderstandings and ensuring the right to know.