以下文章来源于中外香料香精第一资讯 ，作者esarom 中外香料香精第一资讯 . 英诺瓦和英敏特的全球研究强调了在 2026 年临近之际定义食品和饮料行业消费者选择的几个趋势。在众多风味方向中，菠萝作为一种统一元素，在关键 的情感和生活方式驱动的主题中脱颖而出。 1. 轻松社交：热带连接器 在后数字狂热时代，人际交往正成为一种珍贵的奢侈品。"轻松社交"这一趋势反映出消费者越来越渴望真实、轻松的相聚时光——随意的聚会、户外的相 聚或轻松愉悦的时刻，毫无压力。能够促进轻松社交体验的产品需求日益增长。 国内外香料香精化妆品领域的最新进展，商业情报，会展信息，以资讯的前沿性，及时性和教育性，体现其功能和价值。 10-Nov-2025 Last updated on 10-Nov-2025 at 01:00 GMT 甜中带酸，还有一丝辛辣——菠萝味蕴含着阳光与欢庆的精髓。 它代表着感官上的明亮，蕴含着一种令人振奋的味觉体验，带来轻松愉悦之感。当消费者渴望情感上的焕然一新时，菠萝的风味能瞬间带来快乐、活力， 以及一丝热带风情的逃离。 近期的趋势分析和消费者洞察表明，大众情绪呈现出一种清晰的共同倾向：消费者偏爱令人振奋、充 ...

Group 1 - The article highlights the emergence of new bakery products and brands, showcasing a variety of innovative offerings in the baking industry [2][3][4][5][6][7][8]. - Notable products include low GI toast from Sanji Foods, blueberry dirty bread from Uknow, and various seasonal pastries from brands like Costco and FamilyMart [9][11][14][16][18]. Group 2 - The article discusses the rise of supermarket bakeries and the competitive landscape involving chain bakeries [168]. - It emphasizes the importance of fresh ingredients and innovative techniques in the baking sector, such as the use of frozen baking technology to enhance efficiency and profitability [168]. - The article also features insights from industry leaders on maintaining product quality and adapting to market trends [168].

以下文章来源于餐饮O2O ，作者专注餐饮业创新的 餐饮O2O . 餐饮O2O是中国专注餐饮产业链新媒体，每天分享餐饮产业上下游新鲜资讯+干货案例，以媒体为入 口，为餐饮业提供咨询培训、投融资、供应链、开店选址、创业加盟等行业深度服务。 近期的咖啡行业，正在经历一场静默而深刻的地壳运动。 一连串重磅 并购与出售 传闻，已不只是商业版图的简单改写，更像一场针对 咖啡价值 本身的 " 外科手 术 " 。 从瑞幸被传竞购蓝瓶和 Costa ，到 KDP 千亿收购皮爷母公司，再到星巴克中国控股权易主博裕资本 —— 巨头们正以近乎冷静的姿态， 将业务 " 拆解 " ，保留核心，剥离负担。 这背后是一个根本性质问： 一杯咖啡的价值，究竟附着于何处？是提供空间的实体门店，还是占据心智 的品牌符号？ 答案的重写，正引发一场全球性的权力交接。 01 ■ 咖啡圈并购时代： 蓝瓶、皮爷、星巴克中国齐齐 " 换东家 " 近期咖啡行业风起云涌，重磅并购消息接连落地。 从瑞幸被传竞购蓝瓶咖啡和 Costa ，到美国饮料巨头 KDP 宣布收购皮爷咖啡母公司，再到历时近一年 的星巴克中国出售案终定 ...... 一场围绕品牌、渠道与市场话语权 ...

作为 一枚 小研发，日常思考除了 如何把面包揉的完美、 如何将发酵把握的更准确 以外，想的最多的问题就是 如何让产品更好吃，更漂亮、更 有食欲？ 烤后装饰很重要，不过 烤前的最后一步常常容易被忽视。 不要小瞧烤前刷的一层薄薄的液体，你用什么刷亮你的面包？ 全蛋、蛋黄、蛋清、牛奶等等， 用不同的液体刷面，对面包有什么影响呢？他们可以互相替代吗？ 我做了对比测试。让面包变得更漂亮，更美味。 饰面 是为面包加上一些点缀，通常在整形和二次发酵完成之后，为面包涂上一层液体，改变表皮烘烤后的口感、质感和外观。 上图可以明显的看出来 饰面的面团 （右）与 未饰面的面团 （左）之前的区别。 饰面面团（右）拥有光泽感，而且颜色更深。 今天的面包实验室，用了8种液体来刷面包，看看做出来的成品，哪一个最闪亮？ 1、全蛋 2、蛋黄 3、蛋黄+牛奶 4、蛋清 5、牛奶 6、色拉油 7、豆浆 8、黄油 图片中实验结果是与未饰面的成品（图左）对比。 # 1、全蛋： 表皮呈现金棕色，光泽和烘烤的颜色会很漂亮，香气会缓缓散发出来，看起来很好吃。 # 2、蛋黄： 测试对象：小餐包 所有面包均在 相同条件 下完成（搅拌、发酵、烘烤时间、烘烤温度等 ...

Core Insights - The article presents a curated list of 30 creative King Cakes from popular bakeries around the world, aimed at inspiring readers for the New Year celebrations [1] Group 1: Unique Flavors and Ingredients - The "至日款" features almond cream infused with verbena and Amalfi candied lemon, providing a comforting winter treat [3] - The "生命之树款" combines apple flesh with cardamom and rich almond cream, offering a complex flavor profile whether served warm or at room temperature [3] - The "琥珀蜜韵款" incorporates aged rum into the filling, enhancing the almond cream with deep floral notes [4] Group 2: Innovative Designs and Textures - "Blvck Paris - Sweets" presents a unique black King Cake with a charcoal-infused crust and rich almond cream filling, symbolizing tranquility and strength [13] - "Park Hyatt Paris" features a delicate leaf-shaped design with a smooth almond cream filling and amaretto-flavored almond paste, showcasing craftsmanship [31] - "galetgalet" offers a rustic texture with a hoof-like pattern and a filling that includes citrus jams from Corsica, enhancing the overall flavor experience [35] Group 3: Collaborations and Special Editions - "Brach Madrid Restaurant" includes a custom porcelain figurine inspired by the Venetian "Masquerade" series, adding a unique touch to the King Cake [12] - "LADUREE PARIS OFFICIEL" collaborates with the Paris National Opera for a luxurious King Cake, blending festive themes with high-end pastry [33] - "Jean-Paul Hévin" introduces the "King Kaspar Cake," inspired by one of the three wise men, featuring layers of almond cream made with Cameroonian and Peruvian cocoa [48] Group 4: Regional Inspirations - "Estelle by Alain Ducasse" showcases a classic French pastry with a design that highlights elegance, using Hokkaido wheat for the crust [40] - "Maison Gibley" offers an ice cream King Cake with a filling of apple tart, cream cheese, and salted caramel ice cream, reflecting a blend of flavors [58] - "Cafe Kitsune" merges almond and matcha in a visually striking cake, presenting a delightful taste experience [54]

Core Viewpoint - The rise of rice ice cream signifies a transformation in the industry, driven by health trends and innovative product forms, indicating a dual explosion in the "rice beverage" and "Chinese-style ice cream" markets [5][8][31]. Group 1: Popularity and Market Dynamics - A rice ice cream product has gained immense popularity, with related views on Douyin nearing 1 billion, making it a "phenomenal product" of the summer [6][10]. - The product combines "rice fragrance + milk fragrance" and utilizes "local ingredients + handmade craftsmanship + scenario marketing" to break traditional ice cream boundaries [7][11]. - The success of rice ice cream is attributed to the brand "Yeren Xiansheng," which rapidly expanded and introduced multiple rice ice cream variants, propelling it from a niche to a mainstream product [14][20]. Group 2: Brand Competition and Innovations - Major brands like DQ and "Renyang Yitou Niu" have quickly followed suit, launching their own rice ice cream products, indicating a competitive landscape [21][22][23]. - DQ's "Wuchang Rice Mochi Blizzard" and "Renyang Yitou Niu's" rice milk ice cream are examples of innovative products targeting health-conscious consumers [22][23]. - The market is expected to intensify by 2026, with traditional brands leveraging their distribution channels and cost advantages to compete [29]. Group 3: Consumer Trends and Supply Chain - The rise of rice ice cream aligns with health and new Chinese consumption trends, addressing consumer concerns about high sugar and fat content [31][33]. - The stable supply chain for rice, with a national production of 20,904.1 million tons in 2025, supports the scalability of rice ice cream products [38]. - The versatility of rice allows for various flavor innovations and product forms, enabling brands to reach multiple sales channels [39]. Group 4: Future Outlook and Challenges - The potential for rice ice cream to become a top-tier product by 2026 is significant, driven by health consciousness and the new Chinese-style trend [63][64]. - However, challenges remain, including the need for genuine innovation beyond simple combinations of rice and dairy, and maintaining quality and authenticity in sourcing [40][67]. - The competition in the rice ice cream market will likely become more intense, focusing on how to rediscover local ingredients and narrate traditional flavors in contemporary ways [68].

以下文章来源于饮力实验室 ，作者梦婕 饮力实验室 . 离产品更近一步。 12月22日，喜茶又刷屏了： 喜茶 联名泡泡玛特旗下人气IP"星星人" ，推出提拉米苏风味的奶茶新品，门店迅速迎来爆单，多个周边套餐几乎秒售罄，多位网友称"排队一小 时以上"。 这让我发现，甜品化趋势下，头部品牌似乎更偏爱提拉米苏产品，这是为什么？ 被形容为 " 液体咸蛋糕 " 这款风味喜茶、古茗、瑞幸都在上 喜茶这次联名，不仅又一次切中了流量爆点，还 被很多业内人评价 " 特别好喝 " ： 这款新品叫 "提拉米苏·英红" ，是围绕联名活动研发定制的饮品，饮品中用到马斯卡彭乳酪、可可粉等元素，还原提拉米苏的风味和层次感。同时，喜茶 还在售挞类产品的门店中推出了星星人联名"AOP提拉米苏可颂挞"。 这不是"提拉米苏"第一次被看见，实际上，它一直是茶饮品牌青睐的热门甜品元素： 古茗、 Manner等品牌推出 "提拉米苏拿铁" ， 将拿铁咖啡搭配可可粉和奶盖，被网友评价为"一口惊艳，2025年最爱的一杯。" 瑞幸上架提拉米苏系列，将其分别搭配美式、拿铁等咖啡，近期还推出了 "提拉米苏杯子蛋糕"、"提拉米苏大福" 等甜品，不少网友甚至为了甜品才去 ...

Core Insights - The Chinese baking industry is entering a rational and profound value reconstruction period after years of rapid growth and intense competition, with consumers increasingly seeking emotional compensation and psychological fulfillment from their food choices [1][2]. Consumer Trends - The year 2026 is expected to be a period of restructured consumer motivations rather than a year of explosive growth for any single flavor or category, with brands needing to provide a sense of certainty and value to consumers [3]. Psychological Drivers of Consumer Behavior - **Self-Indulgence**: The trend of "single-person consumption" is evolving into a high-quality ritual of solitude, with single orders increasing from 31% in 2021 to 47% by 2025 globally, particularly in first-tier and new first-tier cities in China [4]. - **Micro Control**: In an uncertain environment, small, autonomous consumer choices serve as a psychological compensation mechanism, allowing consumers to regain a sense of control through customizable options [6][7]. - **Emotional Investment**: Consumers are increasingly focused on the emotional return on investment, seeking products that enhance their experiences and social currency, willing to pay a premium for items that resonate with their current mood and elevate their social interactions [9][10]. Market Trends - **Return of Classic Flavors**: Traditional flavors like Tiramisu and honey butter are experiencing a resurgence, with innovative adaptations in various products, enhancing sensory experiences [13]. - **Emerging Flavors**: Yuzu and black sesame are gaining traction, representing not just taste but also cultural confidence and health concepts [15]. - **Texture as a Key Factor**: Distinctive textures are becoming critical in driving purchase decisions, with consumers favoring products that offer a variety of mouthfeel experiences [17][19]. - **All-Weather Consumption**: Products need to adapt to fragmented lifestyles, with a shift towards portable, easy-to-eat options that cater to on-the-go consumption [20][23]. Strategic Considerations - The baking industry must discern which trends warrant sustained investment and which are more suitable for temporary experimentation, as consumers are becoming clearer about their needs [24]. - Future competition will hinge on brands being remembered and chosen at the right moments, rather than merely increasing output [25].

Core Viewpoint - The Dubai chocolate trend has evolved from a viral sensation to a mature product category, indicating significant growth potential and consumer interest in high-end and specialty foods [1][15]. Group 1: From Social Media Trend to Brand Consensus - Hershey's is launching a limited edition Dubai chocolate, with only 10,000 pieces available, emphasizing its exclusivity [2]. - The trend's popularity on social media has prompted major brands like Lindt and Läderach to introduce their own versions of Dubai chocolate, showcasing its market appeal [7]. - Hershey's innovation manager highlighted the importance of exclusivity in marketing this product, targeting collectors and trendsetters [5]. Group 2: Evolution of Product Offerings - Dubai chocolate has expanded beyond traditional chocolate bars to become a "flavor IP," appearing in various consumer products such as ice cream, desserts, and beverages [10]. - This diversification meets consumer demands for luxury, regional authenticity, and novelty, enhancing its visual appeal for social media sharing [11]. Group 3: Challenges of Mainstreaming a Niche Category - By 2025, Dubai chocolate is expected to transition from a trendy item to a globally influential mature category, with growth potential in high-end chocolates and specialty foods [15]. - However, challenges include the rising production costs due to global supply issues of key ingredients like pistachios and the complex manufacturing processes that lower efficiency [15]. - The high price point of Dubai chocolate may limit its accessibility as a daily consumer product [15]. Group 4: Future Outlook - The potential for Dubai chocolate lies in balancing exclusivity with broader market appeal, leveraging cultural elements and ingredient innovation to strengthen its luxury regional identity [17]. - Future strategies may include deepening high-end market penetration and expanding into mainstream products like ice cream and baked goods to maintain consumer interest [17].

东京烘焙职业人原创《中国烘焙匠人店》系列已开启。来 # 听创始人说，说他们精彩的创业故事。 我们希望能够从创始人、主理人的经历中，去记录、去观察、去思考开店这件不容易的事情，我们 相信，这是一种值得探索的事。 【独家采访 · 第 200 家】 第一次走到 「共热柴窑」 时，你会下意识怀疑自己是不是走错了地方。 没有精致豪华的橱窗，眼前是一片仿佛被时间按下暂停键的工厂遗址——在得丘热供站艺术区，水 泥结构、裸露钢梁与粗犷空间被完整保留下来，80米高的烟囱直冲天际，而 「共热柴窑」 把一座 真正意义上的法式专业柴窑嵌入其中：室外白窑与烟囱相连，室内黑窑专注披萨。 这里不是"复古风格"的模仿，而是一次对工业空间的再利用，也是一种对窑炉面包专业度的极端坚 持。 「共热柴窑」主理人王志豪最早在法国学习面包时，接触的就是窑炉体系。回国后，他一度放弃这 个想法——在当时的国内市场，窑炉面包几乎没有生存空间。 "那时候觉得，国内可能完全接受不了。" 于是他先做了电烤体系，在成都开了「咸与甜」做日常法式面包。但对于窑炉的热爱并没有消失。 真正促使他下定决心的，不是窑炉面包"火了"，而恰恰相反——是他发现市场上很多"窑烤"，并没 ...