Huanglong, Dr.
Technical Advisor, Cranberry Marketing Association, USA
Topic: Cranberry features and innovative applications
Studies have shown that cranberries are antioxidant/anti-inflammatory, heart healthy, cancer protective, antibacterial, stomach ulcers protective, and urinary tract healthy. The results suggest that cranberry juice may be an effective adjunct to the management of adult Helicobacter pylori in China, where the infection rate of Helicobacter pylori is more than 50%, and provide a new idea for future research. Dr. Wong says there have been many innovative applications for cranberries in recent years. Dried fruit producer Mariani, for example, recently launched probiotic dried fruit products featuring Kerry’s GanedenBC30 probiotic active strain. The product also complements the burgeoning healthy snack movement. As Chinese consumers become more and more aware of cranberries, there is an obvious trend of diversification of cranberry products, normalization of consumption, and diversification of cognition and purchase channels.
President Wang Yanping
Dietary Fiber Branch of China Medical Biotechnology Association
Topic: The value of dietary fiber and its application in food and beverage
The output and output value of dietary fiber in the Chinese market are also developing rapidly. In 2019, the output value reaches 3.831 billion yuan and the output value reaches 189,500 tons. It is expected that by 2026, the output value will reach 6 billion yuan and the output value will exceed 400,000 tons. Domestic dietary fiber market will usher in the golden period of development. According to Wang, dietary fiber has many benefits, including: preventing and improving chronic constipation; To prevent colon and rectal cancers; Regulating lipid metabolism and sugar metabolism; Weight control and so on. At present, the global dietary fiber market is growing rapidly, and the market demand for intestinal health and weight control products has gradually extended from the health food field to the traditional food field such as dairy products, beverages, baked goods and so on.
Shen Juquan Senior Engineer
Deputy Director of Shanghai Food Research Institute
Topic: Discussion on the compliance of beverage concept innovation under the new standard trend
Shen started with “labeling the changes that will be required by the new regulations.” He said: “the new GB7718 standard important change, is the quantitative labeling of ingredients. For example, if a particular ingredient or ingredient is added or contained on a food label or in a food specification, it should be stated in the ingredient list.”
Potential evolutions of the product concept in the future include claims for valuable ingredients: fruit and vegetable juices, medicinal ingredients, dietary fiber, probiotics, nutritional fortifiers, etc. On the basis of value components, emphasis is placed on selection: less pollution, adequate sunlight, unique water source and; Characteristic processing technology: non-hot, low temperature baking, ultrafine grinding, etc. In addition, some non-health functions of the vocabulary claim: nourishing the stomach, daily science ~ not afraid of eating more, of course, should be careful to control the scale.
Ms Chen Shutian
Innova Market Insight Account Manager
Topic: Top 10 Trends in Food and Beverage Industry in 2021
Ms. Chen Shutian said, as the world’s leading food and beverage market insight company, Innova Market Insight will release the forecast of the next year’s food and beverage market innovation trend at the end of each year, pointing out the future development direction for enterprises in the industry. The top 10 trends of global food and beverage in 2021 include knowledge to win, plant-based jump forward, tailored, panoramic food fashion, ingredients in the right direction, immunity peer, emotion in place, collision blend, modern reversion, web celebrity era.
According to the Innova2020 Consumer Survey, more than 80% of consumers worldwide say product information is very important to them; As the plant-based wave swept the world, the concept of “plant-based” made the list for many years in a row. Tailoring their lifestyle and products according to their personal style, beliefs and needs is more popular with consumers. Mixture innovation continues to be popular, with consumers preferring food and beverages with a richer vertical dimension. While global trends are being transformed locally, regional traditions are becoming more modern and fashionable by absorbing modern characteristics.
Mr. Gordon Heidegger, Deputy General Manager
Carrabi (Hangzhou) Food Co., Ltd
Topic: Deciphering the core brand and artisan products of Calleby
Originally from Japan, the name Calbee is a combination of the word for Calcium and the sound for B vitamin. Moral: Make more healthful foods. Since its inception, Calleby has been committed to providing customers with high quality products and services. Taking potato chips industry as an example, Calbee starts from the variety breeding, planting and storage technology research and development of potato raw materials, and carries out strict quality control from the whole process of raw materials procurement, production and processing and store sales. Each bag of potato chips can be traced back to potato cultivation records. “Calleby is also the first in the industry to print a production date on the front of a food package, setting the shortest ‘taste appreciation period’ in the industry. Calabi’s taste period is what it considers to be delicious and fresh, much shorter than the shelf life of the market.” “Mr. Heidegger said.
Ms Zhang Xiao
MSC Consultant Senior Consultant
Topic: Sustainable Future of Food
Ms. Zhang Xiao introduced three core trends of sustainable consumption: 1. New fashion: recycling and recycling; Two, new opportunities: degradable; 3. The new normal: the whole life cycle. Zhang Xiao said that Chinese consumers’ awareness of sustainability is rising, which is gradually in line with that of foreign consumers, and they look at the environmental impact of products from an overall perspective. With the awakening of Generation Z’s social consciousness, they pay more attention to corporate values and their own purposes (46.1%). Concern about the impact of business on the environment (60.7%).
In the future, when consumers look at food, they will pay more attention to the real value and influence behind the product. Focus on whether the product conforms to the business rationale; To look at whether the public is actually affected; And whether valuable ideas are being implanted in society.
In recent years, with the rise of people’s health awareness, vegetarianism, animal welfare, lactose intolerant people’s needs, the vegetable milk market is rising day by day. Whether a product tastes good or not depends on its taste and texture. According to the consumer acceptance survey, the overall acceptance of flavor and texture of vegetable yoghurt is significantly lower than that of milk yoghurt. The higher the awareness of the health benefits of soy, the higher the acceptance of soy yogurt; The main reason for consumers to buy soy yogurt is that it is healthier. Consumers ranked “delicious” as the first choice. Professor Hua said that Streptococcus thermophilus in soybean milk acid faster; Using anaerobic pulping method is a good way to improve the flavor of bean – based yoghurt.
Professor Liu Shaowei
Professor of East China University of Science and Technology /Hao Food Botanical Broiler Steak Chief Expert
Topic: The development status and trend of plant meat
People’s concept of food has changed quietly, so more and more consumers tend to choose healthy and safe vegetarian food. As plant-based alternative diets become popular, vegetarians are becoming more and more popular. Influenced by the COVID-19, consumers’ habits of buying meat products have also changed quietly. Chinese food giants, including KFC, McDonald’s and Burger King, have started to substitute protein. Although domestic companies are springing up, there is no giant in the industry. According to Liu, there are still many challenges and problems to be solved with plant-based meat, including that the cost of artificial meat is still higher than that of conventional meat.
Li-xin tang
Shanghai Yihengsheng Material Technology Co., Ltd., exclusive consultant, beverage industry experts
Topic: Looking at the future opportunities of health energy drinks from the global development of energy drinks and drinks
Mr. Tang shared the latest trends, category opportunities and classification of energy drinks in Japan (general health food, nutritional function food, specific health food, functional presentation food). Mr. Tang Lixin introduced that in 2018, the market size of functional labeled food in Japan was 220 billion yen. That’s up 22% from a year earlier. As of August 16, 2020, the number of valid acceptance has reached 2,105. In Japan, health food commissions are doing well, far outpacing growth in the domestic market. The main reasons are the drop in unit sales and increased demand in overseas markets such as cross-border e-commerce.
