Fuman Community · Healthy New Year Flavor: Jiajia Food and Hunan Health Commission Jointly Protect the Health of Your Taste Buds

Recently, in response to the "Healthy China 2030" strategy and the National Health Commission's "Three Reductions and Three Health" public health initiative, the Hunan Provincial Health Commission and the Hunan Provincial Center for Disease Control and Prevention, in collaboration with Jiajia Food, organized the "Blessed Community, Healthy New Year" campaign on salt and oil reduction. This event actively implements the mission of the "Healthy China 2030" strategy, providing residents with healthy dietary "prescriptions."

The event combined science education with cooking demonstrations, not only conveying core knowledge and practical cooking techniques for reducing oil and salt but also helping residents embrace healthy eating while preserving traditional New Year flavors. This initiative promotes the adoption of healthy lifestyles in communities, effectively enhancing public health literacy.

Cao Yuebin, a second-level inspector of the Hunan Provincial Health Commission, emphasized in his speech that healthy eating is crucial for family well-being. He called on residents to start with daily meals, integrating the concept of "reducing salt and oil" into everyday life, actively changing habitual but unhealthy cooking practices, and innovating low-salt, low-oil recipes to revitalize the profound Hunan culinary culture with a new health-oriented glow.

Gao Lidong, Director of the Hunan Provincial CDC, also pointed out that reducing salt and oil may seem like minor dietary adjustments but is, in fact, a key measure to safeguard public health and strengthen the first line of defense against chronic diseases. The CDC has prioritized the "salt and oil reduction" campaign as a major initiative to promote healthy lifestyles and advance the Healthy Hunan initiative, with plans to intensify efforts to help more people develop healthy eating habits. Xiong Jiahao, Deputy Director of the Food and Children's Health Institute, detailed common issues of excessive oil and salt in family New Year's Eve dinners and advocated for incorporating more fresh fruits and vegetables into cooking to practice healthy eating.

The event was met with enthusiastic participation, with Jiajia Food's salt-reduction product exhibition becoming the highlight, attracting many residents for inquiries.

The exhibition showcased Jiajia's full range of salt-reduction products, including premium light soy sauce, mushroom dark soy sauce, and three-flavor chicken essence. Staff patiently explained each product's suitable cooking scenarios, salt-reduction benefits, and health principles, addressing residents' practical questions such as "How much sodium does a tablespoon of light soy sauce contain compared to salt?" and "How much salt can a bottle of soy sauce reduce?" These professional answers provided clearer, more intuitive insights into salt-reduction products.

From absorbing science knowledge to resonating with healthy eating scenarios, from participating in fun quizzes to exchanging ideas on healthy living, residents actively engaged in a deep learning and warm dialogue on "salt and oil reduction," planting the seeds of healthy eating through interaction.

The event culminated in a tasting session of healthier New Year's Eve dishes, where residents savored meals cooked with Jiajia's salt-reduction products, experiencing the unique appeal of low-salt diets. Jiajia Food's DSX physical salt-reduction technology demonstrated its strength, achieving "salt reduction without compromising freshness or quality," ensuring healthy and delicious New Year's Eve dinners for every household.

As a pioneer in advocating and advancing the "salt reduction" concept, Jiajia Food adheres to the principles of "health, safety, and high quality." Moving forward, the company will deepen the integration of salt-reduction concepts and products, enabling more families to enjoy "salt reduction without compromising taste" and contributing to the "Healthy China 2030" strategy while driving the condiment industry toward healthier, higher-quality development.