对于甜品店来说，奶油的好坏是味觉体验的核心密码。随着行业发展，优质奶油 = 进口奶油的恒定 认知已被打破——从奶源到智能生产与技术突破，再到新国标的推动，国产稀奶油正强势崛起，以 稳定品质与高性价比，交出亮眼的"本土答卷"。 坚守高标准的本土企业快速突围，数据见证着这场变革——国产稀奶油市场份额已提升至38%，奶 油自给率从2020年的68%跃升至82%，曾经的"进口依赖"正在变为"国货自信"。 因此我们整理了市面上常见的国产稀奶油品牌，看看有没有你常用的！ 以下顺序不分先后： 维益爱真稀奶油PRO佳倍 侨南艾易纯稀奶油 雀巢多效全能淡奶油 立高稀奶油 海融恋乳/恋乳慕醇稀奶油 可颂先生名派360PRO稀奶油 百钻稀奶油 爱氏晨曦淡奶油 伊利东方灵感优新稀奶油 妙可蓝多臻制稀奶油 牛佰仕超高温灭菌稀奶油 蔻曼纯净稀奶油 君乐宝稀奶油 含贝稀奶油 熊猫超高温灭菌稀奶油 淳轩淡奶油 塞尚净醇冷藏稀奶油 新希望奶油工坊稀奶油 西亚路稀奶油 麦肯嘉顿纽丝伦匠心甄选稀奶油 Bel PRO稀奶油 乐菲丽娜稀奶油 法玺38%稀奶油 特点： 《GB19646-2025 》新国标稀奶油，精选北纬黄金奶源带生牛乳，天然乳香，风味 ...

Core Viewpoint - The tea beverage industry is experiencing a significant shift towards nostalgia, with brands returning to classic products as a strategic response to market saturation and consumer demand for familiar flavors [3][5][41]. Group 1: Industry Trends - In 2025, tea brands are moving away from novelty and focusing on classic flavors, as the rapid innovation cycle has become unsustainable [6][7]. - The trend of "classic product returns" is driven by a need for value creation and consumer familiarity, leading to a resurgence of familiar tastes [8][9]. - Major brands are reviving historical products that once defined consumer experiences, utilizing minor innovations to reintroduce them to the market [9][10]. Group 2: Successful Product Returns - In April 2025, Shuyi Shao Xian Cao reintroduced its popular product "Chengman Mountain Tea Flower," which had previously sold over 9 million cups in 2022, marking the start of the nostalgia trend [12][10]. - Nayuki's tea is preparing for the summer with the return of "Baqi Yangmei," which achieved sales of 3 million cups in just half a month [14][16]. - Tea Baidao reintroduced classic fruit teas and upgraded its "Double Ball Ice Cream Red Tea" to enhance consumer satisfaction during the summer season [18][20]. Group 3: Consumer Engagement and Brand Strategy - The return of classic products is not merely nostalgia marketing; it is a strategic adjustment to address growth pressures and competition in a saturated market [41][50]. - Brands are leveraging the emotional connection consumers have with classic products, which often serve as a form of social currency and personal memory [51][49]. - The focus on classic products allows brands to maintain operational efficiency and quality assurance, as these items have established recipes and consumer trust [48][46]. Group 4: Innovative Marketing Approaches - Brands are employing innovative strategies to revitalize classic products, such as deconstructing traditional combinations and integrating new elements to create unique offerings [61][62]. - The marketing approach has shifted from merely selling products to creating meaningful experiences and cultural symbols that resonate with consumers [66][68]. - Engaging consumers in the product creation process, such as through DIY options and feedback mechanisms, enhances brand loyalty and anticipation for product returns [70][73]. Group 5: Long-term Value Creation - Establishing annual return rituals for classic products helps brands cultivate consumer habits and expectations, transforming short-term hits into long-term assets [75][78]. - The essence of successful classic product revitalization lies in maintaining quality while innovating, ensuring that nostalgia does not compromise brand integrity [80][81].

Core Viewpoint - The article highlights the unique approach of the bakery "Sanmu Sweet" in Guangzhou, emphasizing the importance of daily consumption over mere innovation in the baking industry. The founders focus on creating products that resonate with local consumers' everyday lives rather than chasing trends [2][4][7]. Group 1: Market Characteristics - Guangzhou is one of the cities with the highest acceptance and consumption density for baking in China, yet it is also the least likely to be swayed by labels or concepts [4]. - The challenge for bakeries in Guangzhou is not just to stand out but to remain relevant after gaining initial attention [4]. Group 2: Founders' Background - The founders, Lin Dexuan and Ma Yuting, both graduated from Le Cordon Bleu in Tokyo and have extensive experience in the baking industry, including successful operations in Taiwan [7]. - Lin Dexuan believes that simply replicating successful models from Taiwan in Guangzhou would not be effective; instead, a deep understanding of the local market is essential [7]. Group 3: Product Innovation - "Sanmu Sweet" features a key product, the colorful cloud toast, which utilizes local ingredients and a unique steaming-baking technique to enhance texture and moisture [10][12]. - The bakery has introduced seasonal limited editions, maintaining a focus on handmade production and limited supply to create a sense of exclusivity [13]. Group 4: Consumer Preferences - The founders adjusted their recipes to cater to local tastes, such as reducing sugar in their pineapple cakes to align with Guangzhou consumers' preference for less sweetness [15]. - A significant innovation is the "Cousin's Ginger Scallion Chicken Baguette," which incorporates local flavors into a traditional French bread, reflecting the local culinary culture [20][21]. Group 5: Business Philosophy - "Sanmu Sweet" aims to be a community bakery rather than a trendy spot, with a focus on transparency in production and a reservation system for popular items to ensure freshness [23][27]. - The bakery emphasizes quality ingredients and a philosophy of slow, thoughtful baking, positioning itself as an extension of the community's dining experience [27]. Group 6: Community Engagement - The founders have invested time in understanding Guangzhou's food landscape, which informs their product development and helps them integrate deeply into the local culture [29][30]. - The bakery's approach to community engagement has proven valuable, especially during the pandemic, as it became a reliable food source for local residents [27]. Group 7: Industry Trends - The article notes a shift in the baking industry, where local trends are increasingly influencing broader culinary practices, with a growing recognition of Chinese baking innovations [34][35].

Core Viewpoint - The article discusses the rapid rise of cassava as a trending ingredient in the beverage industry, particularly in tea and milk tea shops, highlighting its popularity and the reasons behind its sudden fame [5][18][30]. Group 1: Rise of Cassava in the Beverage Industry - Cassava has transformed from a niche ingredient to a mainstream favorite, with brands like 麦记牛奶公司 (Mackey Milk) reporting that their "Cassava Grand Slam" product accounts for 30% of sales [7][21]. - The popularity of cassava is evidenced by over 200 million views on social media related to the ingredient, indicating a significant consumer interest [13][18]. - Major tea brands such as 古茗 (Guming) and 沪上阿姨 (Hushang Ayi) have launched new cassava products, contributing to its rising trend [9][10][12]. Group 2: Unique Qualities of Cassava - Cassava is traditionally a core ingredient in winter desserts in the Guangdong region, known for its sweet and dense texture, which has now gained national attention through various beverage brands [18][21]. - The unique texture of cassava, which combines chewiness and elasticity, sets it apart from other common winter ingredients, making it a memorable experience for consumers [23][25]. - The yellow heart cassava variety, used in many new products, is noted for its superior texture and sweetness compared to the more common white cassava [25][30]. Group 3: Versatility and Application - Cassava's adaptability allows it to be used in various beverage contexts, including as a core ingredient in milk tea and desserts, enhancing the flavor profile of drinks [27][30]. - Brands are experimenting with cassava in different formats, such as slow-cooked desserts and milk tea combinations, showcasing its versatility and appeal [29][30]. - The ingredient's ability to enhance the taste and texture of beverages provides a new avenue for product development in the winter beverage market [30][37]. Group 4: Challenges and Future Outlook - Despite its popularity, the supply chain for cassava faces challenges, including quality variability and limited availability, which may affect large-scale product launches [35][37]. - The industry is cautious about cassava's long-term status as a staple ingredient, as its future depends on supply chain stability and operational standardization in stores [37]. - Cassava has opened new flavor possibilities in the beverage market, indicating its potential to become a mainstay in the industry [38].

Core Insights - The article emphasizes the unique opportunity for baking professionals to connect directly with company founders, potentially altering their career paths without the traditional resume screening process [1] Company Overview - Hanbei Technology BRESSO® was established in 1991 and has entered the Chinese market by leveraging international precision manufacturing and baking craftsmanship [3] - The company has completed a full industry chain transformation with a strategy of "Korean technology + Chinese manufacturing," achieving core technology independence and local production [3] - BRESSO® is headquartered in Shanghai, with a modern production base covering 15,000 square meters, positioning itself as a professional manufacturer of baking equipment and kitchen solutions in China [4] Product and Service Offerings - BRESSO® focuses on providing comprehensive equipment and systematic solutions for the global baking industry, covering all processes from pre-baking to post-baking [4] - The company has introduced the "Global Hot Baking Application Center" solution, which includes specialized equipment and solutions tailored to various baking needs and commercial applications, ensuring product quality and efficiency [4] - BRESSO® products are certified by international standards such as ISO 9001, CE, FCC, and ETL, with a sales network that spans across China and exports to Europe, America, and Southeast Asia [4] Recruitment and Training - The company is currently hiring baking apprentices in Shanghai, requiring candidates to have a basic understanding of bread baking and relevant operational experience [7] - Joining Hanbei offers access to a high-standard baking classroom accommodating 200 people, where apprentices can operate the latest professional baking equipment [7] - The company provides opportunities for apprentices to learn from global baking masters through international technical demonstration events, facilitating industry exposure and growth [7] - A clear growth path is outlined for apprentices, starting from a technical apprentice role and progressing to a hybrid talent that bridges traditional skills and modern technology [7]

Core Insights - The baking industry has experienced rapid growth in recent years, particularly in first-tier cities, but this growth model is facing challenges when replicated in lower-tier cities [2][14] - The high price point of baked goods may not indicate true market expansion, as it creates barriers for broader consumer access [4][16] - The industry is at a crossroads, with a choice between catering to a niche, high-end market or addressing the everyday needs of a larger consumer base [5][13] Market Structure - The domestic baking market is highly segmented, with a premium segment offering luxury products, such as "black swan" pastries from brands like Haolilai, which are positioned as luxury items [7] - There is a middle-class comfort zone represented by brands like B&C and Mr. Stone's Oven, which provide stable, quality products that resonate with middle-class aspirations for a quality lifestyle [8] - Community-oriented stores and regional flavor shops fill the market, relying on local craftsmanship and consumer habits, but struggle to create a unified commercial language [10] Industry Challenges - The rapid evolution of the industry has overlooked the essential infrastructure needed for mass-market appeal, leading to a disconnect between high-end offerings and everyday consumer needs [13][16] - The entry of high-priced bakery models into lower-tier cities does not align with the local consumer's purchasing power and structure [14] - The industry's focus on high-end narratives has created a barrier for broader market access, transforming bread from a staple into an event-driven luxury [16][28] Competitive Landscape - New retail supermarket baking sections are quietly capturing market share by offering high-quality products at significantly lower prices, leveraging efficient supply chains [19][22] - Supermarkets provide a "convenient purchase" scenario, integrating baked goods into regular shopping habits, thus reducing decision-making costs for consumers [22] - The baking industry faces challenges in scaling due to the complexity of bread production, reliance on skilled craftsmanship, and a long-standing focus on individual artisans rather than systematic approaches [23][25][27] Future Directions - The industry needs a transformative shift towards supply chain narratives, focusing on efficiency and technology in production rather than just storefront aesthetics [31] - There is a call for enhancing the value of basic baked goods, such as bread and rolls, to establish a foundation for frequent consumer purchases [33] - A balance between cultural appeal and addressing fundamental consumer needs is essential for creating a widely accepted baking brand that resonates with everyday life [35][37]

Core Viewpoint - The article emphasizes the growth and development of BRESSO® in the baking industry, highlighting its commitment to providing comprehensive solutions and high-quality equipment for various baking needs. Group 1: Company Overview - BRESSO® was established in 1991 and has entered the Chinese market with a strong foundation in international precision manufacturing and baking technology [3]. - The company has completed a full industry chain transformation by integrating "Korean technology + Chinese manufacturing," achieving core technology independence and local production [3][4]. - BRESSO® is headquartered in Shanghai, with a modern production base covering 15,000 square meters, positioning itself as a professional manufacturer of baking equipment and kitchen solutions in China [4]. Group 2: Product and Service Offerings - BRESSO® focuses on providing comprehensive equipment and systematic solutions for the global baking industry, covering the entire baking process from pre-baking to post-baking [4]. - The company has launched the "Global Hot Baking Application Center" solution, which includes specialized equipment and solutions tailored to various baking needs and commercial applications [4]. - BRESSO® products are certified by international standards such as ISO 9001, CE, FCC, and ETL, and the sales network spans across the country and exports to Europe, America, and Southeast Asia [4]. Group 3: Recruitment and Development Opportunities - BRESSO® is currently hiring baking apprentices in Shanghai, seeking candidates with a basic understanding of bread baking and relevant operational experience [7]. - The company offers a high-standard baking classroom that accommodates 200 people, providing access to the latest professional baking equipment [7]. - BRESSO® provides opportunities for apprentices to learn from global baking masters through international technical demonstration events, fostering a clear growth path from apprentice to a hybrid talent combining traditional skills and modern technology [7].

每一款甜品研发的起点，都绕不开一个根本性的问题：想要让顾客购买这款产品，首要的决策因素 究竟是什么？ 深入当下的消费现场，答案正在清晰偏移。社交媒体上，对"配料表"的讨论声量，正逐渐盖过对甜 品造型的惊叹。这指向一场深层的转变： 消费者正从为"视觉吸引力"买单，转向为"内在价值"付费 ——而价值的基石，首先来自于"透明"与"真实"。 这一消费心智的迁移，不仅重塑了甜品购买逻辑，也重新定义了甜品的竞争力来源。 消费心智的迁移，正在重塑整个行业的竞争基础。当"透明"与"真实"成为消费者评估价值的首要尺 度，市场的游戏规则也随之改变。 这一转变，并非悬于半空的概念，而是获得了来自行业顶层的明确回应与制度支撑。 2025年正式发 布的 GB19646-2025新国标 ，正是这一趋势下的关键节点。 它做了一件具备里程碑意义的事：为"稀奶油"的纯粹性提供了国家级的权威定义与清晰边界， 将其 严格限定于以生乳为原料 。 这意味着，稀奶油的"纯净"与否变得可识别、可验证。标准的升级，实质上是为行业的"诚信"与"透 明"提供了统一的度量衡。 当标准明确、需求清晰，市场的目光自然会聚焦于那些能率先满足期待的产品。 在众多选项中， ...

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。 当各大品牌还在为城市核心商圈的黄金铺位激烈厮杀时，它已经悄然将咖啡送到了你家楼下的便利店、街角的烘焙店，甚至网吧和健身房。 2025年12月11日，一则消息震动了中国咖啡市场： 创立于2019年6月的挪瓦咖啡宣布，其门店数量正式突破10000家。 回顾咖啡赛道，这堪称一个 "浓缩"的奇迹 。从成立到万店，瑞幸用了约6年，幸运咖依托蜜雪的庞大底盘蓄力已久，而 挪瓦咖啡仅用了四年半 。 这一速度不仅远超传统咖啡巨头的扩张节奏，即便在以"快"著称的中国新消费市场中，也极为罕见。 更令人深思的是，它的崛起并非发生在市场的蛮荒期，而是 "后瑞幸时代"的深度红海——市场教育已完成，巨头格局初定，消费者选择众多。 在一片看似铁板一块的市场中，挪瓦咖啡没有选择正面硬撼，而是用一把名为" 咖啡+"轻资产联营" 的钥匙，打开了另一扇通往万店的大门。 挪瓦咖啡 究竟做对了什么？这种模式是特殊案例，还 ...

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 195 家】 在烘焙圈，有这样一位 "沉浸式深耕" 的达人 —— 泡泡 。 从"斜杠青年"到全职自媒体人，从早期公众号长图文测评到小红书视频直播，她在烘焙坑里 "躺平" 10 年，却始终保持着对行业的热忱与对粉丝的赤诚。 如今， 「泡泡烘焙不藏私」 已成为无数烘焙爱好者的 "取经地"，什么产品好用，什么地方踩坑， 泡泡用 "不藏" 的初心，在自媒体赛道上走出了专属自己的道路。 近期，我们对话泡泡，解锁她的烘焙创业秘籍、内容创作逻辑与行业深度洞察！ 东京烘焙职业人： 能否先和大家聊聊你的烘焙之路？ 从上班族到全职自媒体人，这个转变的契机是 什么？ 泡泡： 大家好，我是泡泡！一个深耕烘焙 10 年，且打算一直坚守下去的资深发烧友。2022 年之 前，我是典型的 "斜杠青年"—— 白天是朝九晚五的上班族，晚上和周末就化身烘焙测评博主「山贼 95270」，用超详细的长图文帮新手们 "避坑拔草 ...