In the flood of information today, from a raw mustard green to a pack of pickled cabbage, the transformation of a bowl of instant noodles from raw materials to finished product deeply concerns consumers. In this era of 'transparency equals trust', witnessing firsthand has become the strongest bond between brands and consumers. In recent years, the food industry has seen a surge in traceability initiatives, with many companies opening their doors to invite consumers to observe every step of food production. This move undoubtedly marks a solid step forward in the safety and transparency of China's food industry. In this wave, Uni-President Old Altar Pickled Cabbage, as a pioneer, leads the industry's transparency process. Dating back to 2013, Uni-President Old Altar Pickled Cabbage, with sincerity, took the lead in opening its doors to public scrutiny, placing production processes under public view and turning 'external supervision' into internal motivation for quality improvement. Today, in 2024, coinciding with the '11th Anniversary of Uni-President Old Altar Pickled Cabbage Supplier Factory Open Day', Uni-President, together with Kuaishou platform and well-known review bloggers, formed a 'quality traceability team' to delve into the supplier factory in Sichuan, unveiling the secrets behind a good pack of pickled cabbage. Screenshot of Kuaishou influencer factory live stream Uni-President Old Altar Pickled Cabbage's hardcore factory visit, with the courage and confidence to appear 'makeup-free' under the lens of the entire network, stems from its pursuit of quality and deep sense of responsibility to consumers. So, what persistence and confidence lie behind this? Leading the Category Uni-President Leads the New Era of Old Altar Pickled Cabbage For Old Altar Pickled Cabbage Beef Noodles, Choosing Uni-President is Key In today's world where healthy eating concepts are deeply rooted and pickled cabbage product lines are increasingly diverse, this traditional ingredient is radiating new vitality. According to the latest data from China Industrial Research Institute, the annual demand for pickled cabbage in China has surged to an astonishing range of 90 million to 150 million tons. This shows that pickled cabbage has risen from a supporting role on the dining table to a leader in flavor trends. Behind this pickled cabbage feast, Uni-President Old Altar Pickled Cabbage Beef Noodles, as a pioneer and leader in the category, after more than two decades of deep cultivation, is writing a glorious chapter in the new era of old altar pickled cabbage with its profound heritage and innovative spirit. Looking back to 2003, Uni-President Old Altar Pickled Cabbage Beef Noodles made a stunning debut in Chengdu. In an era dominated by dehydrated vegetable packets, Uni-President innovatively integrated traditional pickled cabbage into instant noodles, launching a wet-style pickled cabbage flavor packet. The sour, refreshing, and greasiness-cutting taste successfully stimulated consumers' new taste enjoyment. In 2008, Uni-President Old Altar Pickled Cabbage Beef Noodles was launched nationwide, quickly becoming a market hit and one of the representative flavors of instant noodles. Since then, Uni-President Old Altar Pickled Cabbage has achieved large-scale production from pure manual to automated processes, and its 'method for making instant fermented pickled cabbage' has obtained a Chinese invention patent (Patent No.: ZL201310166781.7). At the same time, Uni-President has expanded its benchmark enterprise requirements to industry entry barriers, forcing industry upgrades. In 2013, the Chinese Institute of Food Science and Technology organized experts to appraise the 'modern processing technology for old altar pickled cabbage series instant noodles' of Uni-President. Uni-President was the first in the industry to combine 'wet-style pickled cabbage flavor packets' with instant noodles, aligning product flavor and quality with international leading standards, ultimately receiving the appraisal result of 'domestic first'. In the same year, Uni-President Old Altar initiated the supplier factory open day activity, which has persisted for eleven years, demonstrating its commitment to food safety and honest business practices, winning widespread consumer recognition and trust. This year's Uni-President supplier factory open visit achieved an astonishing 900 million exposures. Netizens personally experienced the entire production process of old altar pickled cabbage, deeply understood the scientific rigor behind the 'five key points' of choosing Uni-President Old Altar, and witnessed the ingenuity of old altar pickled cabbage. Uni-President Old Altar Pickled Cabbage Hardcore Factory Visit Transparent and Open Uni-President Old Altar's Original Intention to Safeguard Food Safety Transparency and openness are key to winning consumer trust. Therefore, in deepening consumer trust and participation, Uni-President continuously innovates. In addition to live streaming on Kuaishou and People's Daily Online, Uni-President has also set up live broadcast rooms in real pickled cabbage jar rooms on platforms like JD.com and Tmall, launching 'Uni-President Old Altar Pickled Cabbage Jar Room Live'. The host, situated in a fermentation workshop with nearly a thousand clay jars, listens to the gurgling fermentation sounds, smells the sour aroma, and a master opens a jar on site, making the live stream more authentic, interesting, and educational. This form of live streaming has been well received by consumers, ranking 1st in popularity on JD.com and 2nd in hourly viewing on Tmall. This initiative not only opens a 'window' for consumers to understand pickled cabbage production but also makes them 'witnesses of Uni-President Old Altar Pickled Cabbage craftsmanship'. For Old Altar Pickled Cabbage Beef Noodles, choosing Uni-President is key. 'Ingredient key', 'formula key', 'old altar key', 'craft key', 'patent key' (Patent No.: ZL201310166781.7). Regarding food safety, which consumers care about, Uni-President Old Altar does not slack off. First checkpoint The factory tests raw materials for pesticide residues and heavy metals; only problem-free materials can enter the pool for pickling, which lasts more than 81 days, and each pool has a certificate and a corresponding number. Second checkpoint is the out-of-pool testing after fermentation, which checks for plasticizers and preservatives. Qualified pickled cabbage undergoes a meticulous process of three washes and three rinses, removing old leaves and roots to ensure every piece is clean and clear. Then it is placed in traditional clay jars for a second fermentation, and the sensory, taste, and acidity of the pickled cabbage are confirmed. Third checkpoint is out-of-jar testing for nitrite, where the national standard is 20 mg/kg, while Uni-President Old Altar's internal control standard is ≤5 mg/kg, far below the national limit. The final checkpoint is factory-out testing, which checks physical and chemical indicators, microorganisms, etc., to ensure all products delivered to consumers are qualified. Every pack of pickled cabbage on the production line must undergo pasteurization, metal detection, X-ray inspection, and static pressure re-inspection, among other checks, before leaving the factory. Yang Dehui, Food Safety Director of Uni-President (China) Investment Co., Ltd. Southwest Region, introduced: 'A mustard green ferments into a pack of old altar pickled cabbage, undergoing 4 tests with up to 500 test items, and only after strict checks can it become safe and delicious old altar pickled cabbage.' Food safety is paramount; 'food safety' is by no means a slogan but a gene and driving force permeating the daily operations of the enterprise. As the first enterprise in the industry to implement the 'one factory, one code' system for pickled cabbage packets, Uni-President prints a QR code on each packet. Consumers only need to scan the code with their phones to immediately query the origin information of the pickled cabbage packet, truly achieving transparency and openness. 'Always consistent, choose Uni-President' is not just a slogan but a responsibility and commitment written by Uni-President through actions. It reminds us that true business success is never built on sacrificing consumer health, but on how to better meet consumers' aspirations for a safe, healthy, and high-quality life. May this persistence and love inspire more enterprises to join this path of quality and responsibility, jointly safeguard the safety of what we eat, and create a bright future for the food industry.