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Xinghua Green Food Co., Ltd. recently announced the launch of a series of new products to meet consumer demand for healthy and green food. These new products are designed to provide more choices so that consumers can enjoy healthy and delicious food, while also paying attention to environmental protection. The company's latest product launches include organic veggie burgers, whole grain crackers and natural juice drinks. These products use organically grown raw materials and do not contain any chemical additives or preservatives, maintaining the natural taste and nutritional value of the food. At the same time, the company also pays special attention to the environmental protection of packaging and uses degradable materials to reduce negative impact on the environment. According to a company spokesperson, the launch of these new products is part of the company's long-term commitment to green food production. The company has always insisted on selecting high-quality organic agricultural products as raw materials and ensuring product quality and safety through advanced production processes and technologies. The new products launched this time are an attempt by the company to continuously pursue excellence and hope to lead consumers towards a healthier lifestyle by providing more healthy choices. Xinghua Green Food Co., Ltd. has been known as a leader in green food manufacturing since its establishment. The company always adheres to the people-oriented principle, pays attention to the health needs of consumers, and actively participates in social welfare activities. The company also cooperates with local farmers to promote the development of organic agriculture and provide consumers with more organic food choices. In the future, Xinghu

Dehydrated vegetables become the new favorite of healthy food

In recent years, as people pay more attention to healthy diet, dehydrated vegetables, as a convenient and nutritious food, have gradually entered people's lives. Recently, a latest study shows that dehydrated vegetables can not only retain the nutrients of vegetables, but also extend their shelf life, becoming a new favorite in modern life. According to researchers, dehydrated vegetables are made by subjecting fresh vegetables to special treatments to remove moisture from them. This processing method can maintain the original nutrients of vegetables while extending their shelf life, making them more convenient to store and use. In addition, dehydrated vegetables are also highly portable and can be carried at any time, making them an ideal choice for people in outdoor activities such as traveling and camping. The researchers further pointed out that dehydrated vegetables do not require the addition of any chemicals during the production process, so their nutritional value is equivalent to that of fresh vegetables. Nutrients such as vitamins, minerals and fiber in dehydrated vegetables can be well retained, allowing people to consume sufficient nutrients when eating. Moreover, the method of eating dehydrated vegetables is also very simple. They can be eaten directly, or they can be soaked in hot water and eaten to restore them to their original state. In addition, the market demand for dehydrated vegetables is also showing a rapid growth trend. More and more consumers are paying attention to healthy eating, and dehydrated vegetables, as a convenient and nutritious food, are favored by consumers. According to relevant data, sales of dehydrated vegetables have shown continuous growth in the past few years and are expected to continue to grow in the future.

Innovative technology brings new changes to vegetables: dehydrated vegetables enter the home

As the pace of modern life accelerates, more and more families are paying attention to healthy eating and pursuing convenient and nutritious food. In this context, dehydrated vegetables have gradually entered families and become a new favorite on people's tables. Dehydrated vegetables use special processing technology to remove the moisture from fresh vegetables, retaining their nutrients and taste. Dehydrated vegetables have a longer shelf life and are more convenient to store than traditional vegetables, making them ideal for modern households. In recent years, with the advancement of science and technology and the application of innovative technologies, the dehydrated vegetable industry has achieved considerable development. Some agricultural companies and food processing companies have used high-tech equipment and advanced dehydration technology to successfully remove moisture from vegetables while maintaining their color, taste and nutritional content. These dehydrated vegetables can not only be stored for a long time, but also quickly restore moisture during the cooking process, restoring their original flavor and texture. The emergence of dehydrated vegetables has brought many conveniences to families. First of all, dehydrated vegetables do not need to be refrigerated and can be stored in a dry and ventilated place, which greatly reduces the space occupied by the refrigerator. Secondly, dehydrated vegetables can restore moisture in a short time, making cooking more convenient and faster. In addition, dehydrated vegetables do not contain any additives and maintain their original taste and nutritional content, meeting modern people's demand for healthy food. In the market, dehydrated vegetables have also been warmly welcomed by consumers. More and more superm

Dehydrated vegetables: a new option for healthy eating

In recent years, as people pay more attention to healthy diet, dehydrated vegetables, as a convenient and nutritious food, are gradually entering people's dining tables. Dehydrated vegetables are popular among consumers because of their ease of storage, portability and nutrition. Dehydrated vegetables are foods made by peeling, slicing or dicing fresh vegetables and dehydrating them. This treatment removes the moisture from the vegetables while retaining their nutrients such as vitamins, minerals and fiber. Compared with fresh vegetables, dehydrated vegetables are more convenient to store, are not easy to deteriorate, can be stored for a long time, and also reduce the problem of food waste. Dehydrated vegetables do not add any preservatives and chemicals during the production process, so they are healthier and safer than canned vegetables. During the production process of dehydrated vegetables, the loss of nutrients is relatively small, and the retention rate of vitamins and minerals is high, so it can still provide the nutrients needed by the human body. In addition, dehydrated vegetables have lower calories and are suitable for people who are pursuing healthy weight loss. The use of dehydrated vegetables is also very flexible and diverse. It can be used directly as dry food, or it can be soaked and cooked. Different vegetable varieties can be selected according to personal taste and needs. Dehydrated vegetables can be used to make soups, stir-fries, salads and other dishes, adding rich flavor and color to the table. With the expansion of the dehydrated vegetable market, more and more farmers have begun to dehydrate vegetables, increasing the added value of agricultural products. At the same time, some companies have also begun to

Innovative technology helps healthy life, dehydrated vegetables become new favorite

In recent years, as people pay more attention to healthy lifestyle, dehydrated vegetables have attracted much attention as a new type of healthy food. Dehydrated vegetables use innovative technology to remove the water from fresh vegetables and retain their rich nutrients, making them a new favorite in people's daily diet. Dehydrated vegetables effectively extend their shelf life while maintaining their original taste and color. Compared with fresh vegetables, dehydrated vegetables are less perishable and easier to store and transport, greatly reducing food waste. In addition, dehydrated vegetables can quickly absorb water during the cooking process and restore their original taste and nutritional value, providing consumers with a more convenient cooking experience. The process of dehydrating vegetables is carefully designed to ensure that their nutrients are retained. During the dehydration process, nutrients such as vitamins, minerals and fiber in vegetables are not lost. On the contrary, due to the reduction of water, the nutrient concentration of dehydrated vegetables is higher. This makes dehydrated vegetables an ideal health food, especially for those who value balanced nutrition. As the dehydrated vegetable market continues to expand, more and more companies have begun to invest in research and development and production. Through innovative technologies, they continuously improve the quality and taste of dehydrated vegetables and launch a variety of dehydrated vegetable products. Consumers can choose different types of dehydrated vegetables according to their tastes and needs, such as dehydrated carrots, dehydrated spinach, dehydrated onions, etc. These products can not only be eaten as independent dishes, but can also be used in various cooking methods such as stir-fries and soups, providing more ch

What are the types of dehydrated vegetables? What are the uses of dehydrated vegetables

What are the varieties of dehydrated vegetables When eating instant noodles at ordinary times, there will be a vegetable bag inside. The bag contains dehydrated vegetables, which are artificially dehydrated vegetables, also known as dried vegetables. It is convenient to rehydrate them after soaking them in hot water for a few minutes. There are two common types of dehydrated vegetables: 1. AD vegetables AD vegetables, also known as dried vegetables, are collectively referred to as AD vegetables when dehydrated vegetables are produced by drying and dehydrating machines. The principle is that the moisture on the surface of vegetables is vaporized and diffused to the air by drying hot air, so as to increase the concentration of the content on the surface of vegetables, form the osmotic pressure difference of the connected inner cells, make the water in the inner layer diffuse and flow to the outer layer, and keep the water vaporized. During the processing of AD vegetables, a lot of water-soluble vitamins and bioactive ingredients are lost, and the color of vegetables is also prone to darkening, which is one of its major drawbacks 2. FD Vegetables FD vegetables, also known as frozen vegetables. Dehydrated vegetables produced using a freeze dryer are collectively referred to as FD vegetables. The processing principle of FD vegetables is to quickly freeze the drained material, allowing the remaining water in the material to be converted into ice. Then, under vacuum conditions, the water molecules are directly sublimated from solid to gas, thereby completing dehydration. Compared to AD

Xinghua National Foreign Trade Transformation and Upgrading Base (Dehydrated Vegetables) successfully passed the assessment of the Ministry of Commerce

Recently, the Ministry of Commerce issued the "Notice on Announcing the 2022 National Foreign Trade Transformation and Upgrading Base Assessment and Certification List", and Xinghua City National Foreign Trade Transformation and Upgrading Base (Dehydrated Vegetables) successfully passed the assessment and certification. Xinghua City National Foreign Trade Transformation and Upgrading Base (Dehydrated Vegetables) gathers Jiangsu Xingye Food Co., Ltd., Xinghua City Lianfu Food Co., Ltd., Jiangsu Dingneng Food Co., Ltd. and many other leaders in the dehydrated vegetable industry. A total of 86 related companies have settled down. Form an industrial chain from upstream fruit and vegetable planting, midstream dehydrated fruit and vegetable production and processing to downstream e-commerce network sales and foreign trade export. The export products of the base cover the entire Southeast Asia region, and develop five major sales markets including the European Union, the United States, South Korea, Japan, and Russia, and become the largest export base of dehydrated vegetables in the country. The core area of fruit and vegetable planting in the base is 20,576 mu, and the covered area is 48,500 mu, covering more than 20 varieties of Xinghua shallots, cabbage, green stems, onions, garlic, taro, and celery. In the next step, the city will focus on building a high-level opening-up platform, do a good job in building a foreign trade base, and make due contributions to promoting high-level opening-up.

What is the current situation of the dehydrated vegetable market? Market size and growth rate analysis of dehydrated vegetable industry

The annual output value of my country's dehydrated vegetable industry is 6 billion yuan in 2017, 6.6 billion yuan in 2018, and 7.4 billion yuan in 2020. showing a steady upward trend. According to the "2022-2027 China Dehydrated Vegetable Industry Market Panorama Research and Development Prospect Forecast Report" released by Zhongyan Puhua Industry Research Institute: my country's dehydrated fruit and vegetable processing enterprises are widely distributed. There are dehydrated fruit and vegetable (or aquatic product) processing enterprises in all provinces, autonomous regions, and municipalities directly under the central government, but the scale and benefits of enterprises vary greatly. It is mainly distributed in Shandong, Guangxi, Zhejiang, Gansu, Liaoning, Fujian and other provinces, especially in coastal areas such as Shandong, Liaoning and Zhejiang. Enterprises in these areas rely on an export-oriented economy, export-oriented products, large-scale enterprises, advanced equipment, standardized production, and high-quality products. Therefore, they have achieved good economic benefits. Especially in Shandong Province, the export volume of dehydrated vegetables accounts for 1/3 of the country's total, while the export volume of Linyi accounts for 1/3 of Shandong's. Enterprises with good benefits are mainly export-oriented enterprises or enterprises relying on foreign trade companies for production. They are characterized by basically passing ISO9000 (2000), HACCP or green food certification, standardized production management, good sanitary conditions, pesticide residues, Product quality meets export requirements. Although the domestic dehydrated vegetable processing industry has developed rapidly, the capacity of the international market is limited. Japan is the largest import

Dehydrated carrot supply

Delicious and nutritious dehydrated carrots are continuously supplied. Soak in water to make a delicious carrot soup.

Dehydrated vegetables are exported in large quantities

The company mass production of all kinds of high-quality dehydrated vegetable products, welcome new and old customers orders. If you need our products, please write to us. xh@lvweifoods.com

Dehydrated vegetable products provide guarantee for your healthy life

A healthy life is inseparable from green fruits and vegetables. Dehydrated vegetables not only retain various nutritional elements of vegetables, but also facilitate storage and transportation compared with traditional vegetables. If you want to experience different types of dehydrated vegetables, please contact us.

Dehydrated red peppers warm your stomach during the cold winter months

Dehydrated red pepper is a common product in our daily life. In addition to cooking, it also has a certain health function. Eat dehydrated red pepper, can improve the spleen and stomach cold deficiency, body tired, limb pain, with the role of stomach digestion. If necessary, please contact us, let the dehydrated red pepper accompany you through the cold winter.