Core Viewpoint - The rise of matcha products in the beverage market is driven by changing consumer preferences towards more authentic, healthier, and complex flavors, with a notable shift towards bitter and concentrated matcha varieties [5][11][24]. Group 1: Market Trends - Matcha has gained significant popularity in 2024, with 50 leading tea brands launching 73 new matcha products, laying the groundwork for its explosive growth in 2025 [8]. - The perception of matcha has shifted from being considered too bitter to being embraced as a core selling point, with brands promoting the bitterness as a reflection of the tea's authentic flavor [11]. - The introduction of "thousand-mesh" matcha, which is finer and provides a more refined experience, has become prevalent, with many brands now sourcing matcha from domestic regions like Zhejiang and Guizhou [14][28]. Group 2: Consumer Behavior - Consumers are increasingly seeking genuine flavors and healthier options, moving away from overly sweet beverages to those that highlight the natural taste of ingredients [17][24]. - Matcha is being recognized not only for its flavor but also for its health benefits, being classified as a "superfood" rich in antioxidants, making it a preferred choice for those looking for a lighter beverage compared to coffee [19][20]. - The growing trend of DIY matcha preparation at home or in the office reflects a shift in consumer behavior, with 25.83% of consumers purchasing pure matcha drinks and 23.14% opting for matcha for home preparation [22]. Group 3: Supply Chain and Production - China has become the largest producer of matcha globally, with production reaching 3,916 tons in 2020, accounting for over 55% of the world's supply [26][27]. - Japan is facing a supply crisis due to adverse weather conditions affecting the production of key matcha ingredients, leading to increased prices and limited availability [28]. - The rise of domestic matcha production, particularly from regions like Zhejiang and Guizhou, is meeting the growing global demand, with Guizhou's matcha production exceeding 1,200 tons in 2024 [29][30]. Group 4: Cultural and Brand Development - The resurgence of matcha in China is seen as a return to its roots, with efforts underway to build a unique Chinese matcha culture and brand identity [34][35]. - Local brands are beginning to incorporate traditional Chinese tea practices to differentiate themselves from Japanese matcha, aiming to create a distinct cultural narrative around Chinese matcha [36].

Core Viewpoint - Panettone is a traditional Italian Christmas cake that is popular year-round and especially sought after during the holiday season, characterized by its rich flavor and inclusion of dried fruits [3]. Group 1: Product Description - Panettone has a texture that lies between bread and cake, often referred to as Italian Christmas fruit cake [3]. - The authentic Italian way to enjoy Panettone involves cutting it open and filling it with cream, ice cream, or fruit preserves [5]. - The rich ingredients and long fermentation process contribute to the intense aroma and lingering taste of Panettone [6]. Group 2: Brand and Market Presence - The article introduces "FROM ROY," a brand based in the United States that specializes in Panettone, highlighting its growing popularity in various countries [9]. - Chef Roy Shwartzapel, with 15 years of experience, emphasizes the complexity of making Panettone, referring to it as "the Everest of baking" [10]. - FROM ROY offers various flavors of Panettone, including strawberry, chocolate, matcha, and banana, with a retail price of $95 per unit, approximately 692.99 RMB [14]. Group 3: Production and Quality - FROM ROY operates a 3,700 square meter kitchen factory in San Francisco, primarily selling through online orders [20]. - The brand adopts a minimalist packaging design that emphasizes its story and commitment to tradition, innovation, and high-quality ingredients [25]. - Each Panettone is crafted with meticulous care, with a promise of quality akin to treating each piece like a jewel [25]. Group 4: Production Process - The production of Panettone involves a unique "upside-down" cooling method to maintain its shape and texture after baking [38]. - A simplified recipe for making Panettone is provided, detailing the ingredients and steps involved in the process [46][49][51].

Core Viewpoint - The article discusses the rapid expansion and unique business strategy of the tea brand "Tianlala," which has successfully penetrated lower-tier cities in China, leveraging a "high imitation" model to compete with established brands like "Mixue Bingcheng" [4][9]. Group 1: Market Positioning - Tianlala has opened over 8,000 stores, with 80% located in county and town markets, contrasting with other brands that typically establish themselves in major cities first [4]. - The brand has capitalized on the approximately 1 billion people living in third-tier and below cities, which account for 70% of China's total population [5]. - In the sub-10 yuan tea market, Tianlala has achieved significant success, reportedly generating over 2 billion yuan in annual revenue [8][6]. Group 2: Competitive Strategy - Tianlala employs a "follow closely" strategy, opening stores next to competitors like Mixue Bingcheng and offering similar products at lower prices [7][9]. - The brand's product strategy focuses on providing affordable alternatives to popular items from competitors, such as a 4 yuan lemon water compared to Mixue's 5 yuan version [9][11]. - Tianlala's "high imitation" approach has allowed it to become a major player in the tea market, with its "one bucket of fruit tea" selling 110 million cups in a year [12]. Group 3: Expansion Model - The brand has learned from Mixue Bingcheng's expansion tactics, achieving significant growth without large-scale marketing or frequent financing [14]. - Tianlala's expansion is facilitated by low rental costs in lower-tier markets, where rents can be as low as a few hundred yuan, allowing for a sustainable business model [16]. - The brand's low profit margins are offset by the ability to maintain profitability in lower-tier markets, creating a cost barrier for other competitors [16]. Group 4: Challenges and Future Outlook - Despite its success, Tianlala faces challenges in sustaining growth solely through its "super down-market + alternative" strategy, as it may struggle to create premium offerings [17]. - The brand's limited brand recognition is a significant drawback, and any attempt to upgrade its brand image could alienate its existing customer base [17]. - The evolving landscape of the lower-tier market suggests that Tianlala's current position may be time-sensitive [18].

Core Insights - The article provides a comprehensive overview of new products and trends in the baking industry, highlighting various brands and their seasonal offerings. Group 1: New Product Launches - Sanji Foods introduces a low GI toast made from whole grains, offering high fiber and protein for better satiety [10][13] - Dingdong Maicai launches three new products including a pizza bread with Italian bacon and cheese, a traditional Italian panettone, and a spicy danish pastry [15] - 21cake presents a Sagittarius-themed cake celebrating the beauty of the night sky [17] - FamilyMart features a seasonal sweet potato series including sandwiches and cakes [19] - Costco unveils a strawberry cheesecake tart with a buttery French pastry base [21] Group 2: Seasonal and Limited Edition Products - OVENSTAR introduces a lactobacillus milk bread with a fresh milk flavor [27] - Liujin Pasture launches three berry-themed products [29] - KUMO KUMO presents a magical cheese cake with strawberry filling [33] - 85°C Bakery offers a nut cheese bread packed with various nuts for a delightful taste experience [36] Group 3: Unique Offerings - Purr Purr Bakery features a strawberry cocoa pudding cake, perfect for winter [67] - Moto Bakery presents a chocolate triple treat, catering to chocolate lovers [73] - Seek Bakery introduces a ginger milk tart, combining warmth and comfort [75] - LOHOJEWEL offers a unique banana cinnamon roll with a Thai milk sauce [78] Group 4: Industry Trends - The article discusses the rise of supermarket baking and the competition among chain bakeries [167] - It highlights the importance of fresh ingredients in redefining the baking sector [167] - The article notes the increasing popularity of frozen baking technology to enhance efficiency and revenue [167]

"曲线是神的语言。"Myfresh Café 旨在打造一个大胆而流动的空间，坦然摹拟自然形态，也是一次对无缝曲线 与极简之美的探索。 餐饮视觉研究室原创编辑 ID:cysjstudio 图片来源： 伦晴霞 （侵删） 今天为大家带来一个咖啡厅设计案例。 THE ll of the res run 11 - 11 - 1 alia I 建筑师查尔斯·迪顿曾说："如果人没有棱角，我们就不该住在盒子里。"这一理念也融入本案——设计摒弃传统， 追求流畅而富有凝聚力的形式。空间以曲线天花板和整片多尔普尔石材构建主体，自由形态的橡木家具叠加出第 二层柔软轮廓，进一步烘托丰盈感。 点缀其间的绿植与落地灯形成第三层叙事，赋予空间垂直张力与景深。整体动态感通过米色与浅黄褐的单色调和 得以平衡。 Myfresh Café 最终呈现为一个呼应顾客情绪、凭借饱满曲线语言营造沉浸魔力的当代空间。 Myfresh 极简咖啡厅设计 via： 伦晴霞 E 1 1 K ITT The ST START PARTY 40 中 HF 1.3 0 F .19 4 p 17 all Haller LE 4 1 C 4 ...

Core Viewpoint - The article emphasizes the importance of sharing industry updates, including supplier product information, service trends, educational training, and events, to promote the development of the baking industry [1] Group 1: Equipment - Jin Cheng Refrigeration is celebrating its 50th anniversary on December 18, inviting industry elites to join the event [9] - Hanbake Technology will host a demonstration event featuring Korean baking techniques on December 16 [11] - Various baking equipment such as fermentation boxes, semi-automatic espresso machines, and hamburger grills are highlighted for their innovative designs and functionalities [13][15][20] Group 2: Raw Materials - Cargill's Bafou® fermented butter is noted for its rich aroma and balanced flavor profile, suitable for various applications [29] - Wei Yi's "One Big Cup Strawberry" cake has gained significant popularity, achieving over 2 million views on social media platforms [31] - Nan Shun's Sakura Royal Japanese bread flour is praised for its high water absorption and elasticity, ideal for creating soft and moist baked goods [34] Group 3: Service Provider Dynamics - The 2025 Fresh Course event will gather leading supermarket brands to discuss the future of retail baking [101] - Youzan's new service "Add Me Recommendation Officer" aims to help brands adapt to consumer habits in the AI era [104] Group 4: Education and Training - Various educational programs are available for aspiring bakers, including spring preparatory classes and winter camps focusing on culinary skills [106][109] - The Shanghai Modern Food Vocational Skills Training Center is offering a professional evaluation course for pastry and bread bakers [113] Group 5: Industry Events - The 2025 Cheese and Butter Industry Innovation Forum was successfully held in Beijing, focusing on market trends and innovations [117] - The 2026 ASEAN International Baking Exhibition will take place from August 27-29 in Indonesia, showcasing over 500 companies [119] - The 2025 Mid-Baking Sugar Association's annual meeting was held in Zhuhai, discussing industry development [122]

Core Viewpoint - The article discusses the structural changes in Sam's Club China, highlighting a shift in consumer perception and trust due to changes in product selection and brand identity [5][10]. Group 1: Consumer Experience and Trust - Sam's Club in China has built its success on providing a unique shopping experience characterized by trust and reliability, allowing consumers to shop with low decision-making costs [7][8]. - The recent changes in product offerings have led consumers to question the stability of Sam's Club's selection mechanism, which is critical for maintaining trust [9][10]. - The brand's value is not just in the products sold but in the assurance that consumers can rely on Sam's Club to filter out uncertainties in the market [20][21]. Group 2: Changes in Product Selection Logic - The recent shift in product selection has eroded the uniqueness of Sam's Club, moving from a "quality over quantity" approach to a more commercial "sell what sells" strategy [11][12]. - The introduction of more mainstream and inconsistent products has disrupted the aesthetic and quality standards that consumers associated with Sam's Club [12][14]. - The expansion of private label products, while beneficial for supply chain control, has led to a perception of diminished uniqueness among consumers [12][18]. Group 3: Market Expansion and Core User Impact - As Sam's Club expands its footprint in China, it faces the challenge of balancing growth with the need to maintain its core user base, which values a curated shopping experience [16][17]. - The shift towards a more generalized product offering may alienate high-end consumers who seek a distinct lifestyle brand rather than a typical retail experience [17][18]. - The brand risks losing its identity as a trusted quality agent if it continues to prioritize expansion over maintaining its unique value proposition [18][21]. Group 4: Strategic Dilemma - Sam's Club is at a strategic crossroads, needing to decide whether to continue as a high-standard quality agent or shift towards a more mass-market retail model [20][21]. - This decision will significantly impact its growth potential and its ability to maintain an irreplaceable position in the Chinese market [21].

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 194 家】 " 全麦面包真的能吃吗？" "健康烘焙只能是干噎难咽的代名词？" 在烘焙行业 "伪健康" 概念泛滥、内卷加剧的当下，无数消费者被配料表套路、为口感妥协。 而 HIITSUP全能博仕 （HIITSUP日加能升级品牌） ，却用7年时间逆势突围 ——创始人针对18- 35岁人群健康需求出发，以"真原料+硬技术" ，让产品成为消费者的"放心之选"，特别受热衷中高 端消费的女士喜爱，复购率达70%以上。 近日，东京烘焙职业人专访了HIITSUP全能博仕联合创始人李团结，听一听他在健康烘焙赛道的破 局之道，以及一个食品品牌如何用真诚与技术硬刚行业内卷。 东京烘焙职业人： HIITSUP 全能博仕已成立七年，能否分享品牌创立初衷，以及从初期产品到烘 焙赛道的转型逻辑？ 李团结： 创立前我长期从事金融、环保等多领域咨询工作，节奏快、强度大，因此养成了长期健身 的习惯。作为资深健身爱好者 ...

Core Viewpoint - The article discusses the challenges faced by China Wangwang, a leading player in the snack and beverage industry, highlighting its stagnant growth and the need for innovation to remain competitive in a rapidly changing market [6][44]. Financial Performance - China Wangwang reported a revenue of 11.1 billion, with a growth rate of only 2.1% [8]. - The company's net profit for the mid-year period was 1.7 billion, representing a decline of 7.83% [17]. - The gross profit margin for the period was 46.2%, indicating a decrease due to rising raw material costs and pricing strategies [14][16]. - The net profit margin stood at 15.5%, down by 1.6 percentage points year-on-year [18]. Business Segments - The revenue composition includes four main segments, with dairy and beverages accounting for over half of the total revenue, but this segment has underperformed [8]. - The rice snacks and leisure food segments showed slight growth, but overall, the company has been relying on its established products without significant innovation [11][13]. - The company faces challenges in the rice snacks and leisure food segments, with sales declining during peak seasons [46]. Market Position and Challenges - China Wangwang has historically dominated the market but is now struggling with outdated product lines and a lack of appeal to younger consumers [47]. - The competitive landscape has shifted, with new brands emerging rapidly, requiring established companies to adapt quickly to market demands [47]. - The article emphasizes the need for China Wangwang to redefine its organizational structure, product offerings, branding, and distribution channels to regain its competitive edge [48].

都知道黄油来自牛奶，但关于"到底怎么从牛奶变成黄油""为什么有的黄油香味丰富浓郁，有的只有 淡奶味""黄油为什么颜色不一样""为什么同样乳脂比例，价格能差一倍"——这些问题就很少有人能 完整答出来了。 所以，这篇文章就从最底层开始拆解： 黄油从哪来？它怎么被制造出来？它的风味、稳定性和价格又由什么决定？ 一切始于牛奶——看似普通，实则是一场精密的成分"实验室"。 水占 87%左右；剩下的才是乳蛋白、乳糖以及最关键的乳脂。 相比之下，传统制作黄油使用的 静置法 的效率几乎可以忽略不计：将鲜奶静置数小时，脂肪球自然 上浮形成奶油层，再进行舀取。虽然效率低下，但一些传统手工坊仍坚持此法，以获取更轻柔的风 味起点。 为何"乳脂含量"是黄油最核心的分界点？ 因为各国法规对"黄油"有明确定义：乳脂含量不得低于80%（中国、欧盟标准）。其余成分为水 （约16%）与少量乳固体。超过82%即可称为"高乳脂黄油"，更高乳脂意味着更浓郁奶香、更佳延 展性，以及更低的含水量（对烘焙至关重要）。 总得来说， 乳脂决定了黄油的"天赋" 。后续的工艺能补课，但补不了天赋。 乳脂并不是静静躺在牛奶里的，它被封装成无数个 脂肪球 ，外面裹着一 ...