When "Ingredient List Anxiety" Becoming the collective focus of consumers, as "technology and ruthless practices" raise public vigilance toward food, a widespread “Clean Label” The revolution is quietly reshaping the current landscape of the food industry.

　　 #Nitrite It is a widely used food additive in meat processing, known for its color-enhancing and antibacterial properties.

　　The principle behind meat coloring lies in the decomposition of nitrite into nitric oxide (NO) and nitrosyl, where nitrosyl binds to myoglobin and hemoglobin in meat products, forming nitrosyl-myoglobin (NO-Mb) and nitrosyl-hemoglobin, thus giving the meat its vibrant red hue.

After sodium nitrite is ingested by the human body, it reacts within the body—particularly in the acidic environment of the stomach—with amine compounds (widely found in protein-rich foods such as fish, meat, and seafood), forming nitrosamines. These substances have been classified as "Group 1 carcinogens" by the International Agency for Research on Cancer (IARC), which is part of the World Health Organization (WHO). As consumers become increasingly aware of food safety, the market is now shifting toward clean-label products.

　　Addressing the pain points in this industry, Chuangguan remains committed as a player in the food sector. "Creating natural, healthy, and eco-friendly foods" The original intention. After continuous efforts, we’ve launched this natural, multi-fruit-flavored seasoning CP610 (nitrite-free alternative).

　　This product is based on Citrus fruit extracts and spice extracts such as rosemary Formulated primarily from mixed ingredients, utilizing Polyphenolic compounds Strong antioxidant properties, scavenging free radicals and chelating metal ions (such as Fe³⁺), thereby preserving the original color and flavor of the raw meat.

　　Polyphenols such as carnosic acid, carnosol, rosmarinic acid, and rosemary found in spice extracts (e.g., rosemary, pepper), as well as Terpenoid compounds , mostly hydrophobic and amphiphilic molecules, can easily wedge themselves into the phospholipid bilayer of bacterial cell membranes—acting like "wedges"—penetrating bacterial biofilms, disrupting the membrane potential, and causing cytoplasmic contents to leak out. As a result, bacteria such as Clostridium botulinum and Listeria monocytogenes lose their ability to maintain normal osmotic pressure and physiological functions, ultimately leading to cell death.

　　Additionally, the fruit extracts contain Organic acid (Such as citric acid and ascorbic acid) can lower the local pH, enhancing the antibacterial effects of polyphenols, and effectively help preserve color while inhibiting bacterial growth.

　　Therefore, the composite fruit-flavored seasoning CP610 can completely replace sodium nitrite in meat products, thereby achieving Truly nitrate-free clean label.

　　Currently, some meat-processing companies are replacing sodium nitrite with a formulation that combines calf intestinal bacteria and vegetable powders like celery. This approach primarily leverages microbial fermentation to convert naturally occurring sodium nitrate in the vegetable powders into sodium nitrite. Ultimately, the core active ingredient in the meat products remains sodium nitrite. Although the product labels don’t explicitly list nitrites, the residual levels of sodium nitrite in the final products are essentially the same as when sodium nitrite is directly added, meaning the "clean label" claim—promising no artificial additives—is not truly achieved.