Core Viewpoint - Starbucks is facing significant challenges in the Chinese market, where its market share has declined from a peak of approximately 42% in 2017 to around 14% in 2024, despite the overall growth of the coffee market in China [8][10][19]. Financial Performance - In Q3 FY2025, Starbucks reported revenue of $8.918 billion from its coffee shop business, slightly exceeding market expectations, driven by the opening of 1,151 new stores globally, contributing an additional $929 million [6]. - The North American market generated $6.927 billion in revenue, a year-on-year increase of 1.6%, accounting for about 73% of total coffee shop revenue [6]. - In China, revenue reached $790 million, marking an 8% year-on-year growth, attributed to the opening of 522 new stores and strategic pricing adjustments [6][9]. Market Dynamics - Luckin Coffee's revenue for the same period was approximately $1.2359 billion, showing a year-on-year growth of 47.1%, indicating that Luckin's revenue is now about 2.5 times that of Starbucks in China [9]. - The competitive landscape has shifted, with Luckin redefining coffee consumption in China from a luxury to a daily commodity, impacting Starbucks' traditional positioning as a premium brand [9][10]. Strategic Challenges - Starbucks is struggling to compete within the new market definitions established by competitors like Luckin, which focus on convenience and affordability rather than the "third space" concept that Starbucks has historically promoted [10][12]. - The company is exploring strategic partnerships and potential equity sales to leverage local expertise and improve its digital operations, which have lagged behind local competitors [17][19]. Brand Positioning - Starbucks is attempting to reinforce its brand identity as a "third space" through initiatives like the introduction of study rooms in select locations, aiming to attract students and freelancers [15][16]. - The brand's core asset remains its "third space" concept, but it faces challenges in maintaining this identity amid changing consumer preferences and increased competition [16][21]. Future Outlook - Starbucks is at a crossroads, needing to redefine its strategy in the Chinese market while maintaining its brand essence. The company must address how to adapt to the evolving consumer landscape without losing its core identity [21].

Core Viewpoint - The article highlights the latest and most valuable product information, brand news, and industry trends in the baking sector, showcasing a variety of new products from different brands. Group 1: New Product Launches - Dingdong Maicai introduces a mint-flavored fresh cream cake, featuring a moist cocoa sponge and smooth mint cream layer, ideal for afternoon tea [10] - Lawson collaborates with MMS to launch a new product [7] - Yonghui Supermarket presents a soy milk-filled bread with 35% soy milk filling, emphasizing rich flavor without being overly sweet [15] - Walmart offers a breakfast toast set that includes 100% orange juice and thick-cut butter toast [17] - Le Yao Ju releases a Tiramisu made with Australian imported cheese and Spanish liqueur [19] - Happiness Bakery unveils the "Summer Dream" cake series, featuring a combination of tropical flavors [22] Group 2: Seasonal and Limited Edition Products - Black Pool launches the "Apricot Season" limited edition cake, made with naturally sun-dried apricots from Xinjiang [24] - Hibake introduces Korean-style sweet donuts with a rich filling [27] - Donggengdao Dim Sum Shop presents lychee season dim sum, including lychee rose croissants [30] - Joybake releases a milk-filled cake with Yunnan Oolong tea base [32] Group 3: Unique Flavor Combinations - KUMO KUMO offers a lychee rose cheesecake, combining fresh lychee and Bulgarian rose cheese [63] - Paris Baguette presents a floral lychee rose cake, blending strawberry-flavored cream with lychee [67] - Six Virtues introduces a "Black Gold" series, featuring a mulberry roll with low-sugar cream [71] Group 4: Industry Collaborations and Innovations - Kudi Coffee claims that AI technology enables profitable sales of 9.9 yuan coffee, achieving over 100 million orders on platforms [149] - JD's Seven Fresh Kitchen reports over 66,000 applications for its "Dish Partner" program, indicating strong market interest [150] - Luckin Coffee reports a 47.1% increase in total net revenue for Q2, reaching 12.51 billion yuan [151]

食品加工包装在线 . 食品加工包装在线（www.sjgle.com）项下资讯平台，汇聚深度报道、科普知识、政策解读、企业动 态、专业活动等行业热点信息。 // // 点击蓝字 点击蓝字 · · 关注我们 关注我们 //// 油脂精炼是油脂加工的重要手段，可去除加工过程产生的水分、蛋白质、胶质、色素等一系列影响油 脂品质的杂质。精炼技术一般为脱胶、脱酸、脱色、脱臭，包含物理和化学多种方法。为改善传统技 术的不足，实现油脂适度、绿色加工，国内外学者对新型精炼技术进行了广泛研究。 以下文章来源于食品加工包装在线 ，作者小泥沙 01 脱胶 脱胶是指将毛油中所含磷脂等胶质去除。脱胶工艺被认为是油脂精炼加工中最重要的环节之一。脱胶效果的好坏将 直接影响成品油脂的质量和产量。在化学精炼时，因为脱胶之后伴随的脱酸工序可以进一步将残余磷脂等胶质去 除，所以在化学精炼中脱胶工序后磷脂等物质允许有一定的残留量；但是物理精炼过程中，如果脱胶后的磷脂残留 量超标，往往在其后工序中很难完全去除，会影响最终产品的风味和氧化稳定性。所以相对化学精炼，物理精炼方 法虽然无需脱酸，可减少废弃物的产生，有利于环境保护，但是因其对脱胶效果要求极高， ...

Core Viewpoint - The article discusses various aspects of the baking industry, including new openings, trends, and techniques that are shaping the market. Group 1: Industry Trends - The opening of Hai Di Lao's bakery highlights a focus on cost-effective products, aiming to attract a broader customer base with "affordable gourmet bread" [24]. - A significant influx of foreign tourists in China has led to a surge in demand for specific types of bread, indicating changing consumer preferences [24]. - The article emphasizes the challenges faced by the baking industry, with 100,000 bakeries closing down, while those that remain profitable have adapted their strategies effectively [24]. Group 2: Techniques and Innovations - The article explores the importance of mastering cold fermentation techniques to enhance efficiency and revenue in baking [24]. - It discusses the secrets behind maintaining the softness of bread, such as using yogurt in recipes, which is favored by many bakers [24]. - Insights from industry experts reveal methods to keep bread soft for extended periods, showcasing innovative approaches to traditional baking [24].

Core Viewpoint - The article emphasizes the importance of staying updated with the latest trends and developments in the baking industry, including supplier product information, service provider movements, educational training, and industry events [2]. Equipment - Jin Cheng Refrigeration offers high-end customized beef display cabinets tailored to various store styles and requirements [5]. - Honeywell's coffee machine family can produce 120 cups per hour, featuring a dual system for simultaneous coffee and milk output [14]. - New Wheat Machinery provides a cylinder-free mixer designed for industrial-grade heavy loads, featuring microcomputer control for efficient operation [16]. - Saisida's fully automatic luxury fermentation box maintains optimal fermentation conditions with independent temperature and humidity control [18]. - Sanle Machinery's bread production line automates the entire process from raw material preparation to finished product output, enhancing production efficiency [20]. - Oli Bake's stone tunnel oven utilizes heat conduction, convection, and radiation for uniform baking, suitable for large-scale production [21]. - Henglian Food Machinery's commercial combination cabinet integrates multiple functions to optimize space and improve operational efficiency [23]. Raw Materials - Cargill's Beifu® butter is sourced from Ningxia, offering rich flavor and stable quality at competitive prices [25]. - Comax's Montreal seasoning powder enhances flavor profiles for modern baking and cooking applications [27]. - Nestlé's Eagle Brand condensed milk features a unique texture and flavor, enhancing various recipes [30]. - Zhongbei's egg tart crusts boast a production capacity of 1 billion annually, with over 70% market share in mid-to-high-end bakeries [32]. - Ston’s series of bread improvers effectively enhance dough quality and volume [38]. - Robin Hood's rice bread premix improves softness by 40% and extends shelf life [40]. - Crane's Japanese-style flour retains maximum aroma and nutritional value through a fine milling process [42]. Service Provider Dynamics - Youzan has launched an intelligent cash register system for comprehensive operational management across dining, takeout, and delivery [89]. - Ruibin Cloud has updated its system to include features for inventory synchronization and automated accounting with major delivery platforms [91]. Educational Training - Le Cordon Bleu offers short courses focusing on dessert-making techniques, taught by international pastry chefs [93]. - A baking study tour in South Korea is scheduled for September, providing insights into innovative baking techniques [95]. - Wang Sen Education has introduced a premium membership card offering exclusive benefits for pastry enthusiasts [97]. Industry Events/Activities - The 2025 Asian Youth Art Baking Personal Challenge is open for registration, aimed at promoting youth baking skills and innovation [115]. - The Chinese team won the championship at the 53rd UIBC International Youth Baker Competition held in Brazil [117]. - The 25th Global High-End Food Exhibition will take place from August 27 to 29, focusing on imported food categories [119]. - The "China Good Raw Materials" innovation competition has commenced, inviting industry participants to create high-quality products [122]. - HOTELEX Zhengzhou and the 18th China Frozen Food Expo will be held from August 8 to 10, showcasing the food and beverage industry [124][125].

Core Viewpoint - The article discusses various aspects of the baking industry, including new openings, trends, and techniques that are shaping the market. Group 1: Industry Trends - The opening of Hai Di Lao's bakery highlights a focus on cost-effectiveness, aiming to attract customers with affordable options [23] - A significant number of bakeries, approximately 100, were surveyed to understand what successful shops are doing right amidst a wave of closures [23] - The article mentions the popularity of certain types of bread among foreign tourists in China, indicating a growing interest in local baking styles [23] Group 2: Techniques and Innovations - The article emphasizes the importance of mastering frozen baking techniques to significantly enhance efficiency and revenue [23] - It discusses the use of yogurt in bread-making, revealing secrets that keep bread soft for extended periods [23] - The article also covers the cold storage method for overnight dough, providing insights that can help bakers manage their time better [23]

Group 1 - The core viewpoint of the article highlights the intense competition in the baking sector driven by new retail giants, leading to significantly lower prices for baked goods [2][7][9] - New retail supermarkets are focusing on providing high-quality baked products at low prices, with examples like 6.9 yuan for toast and 9.9 yuan for cakes, which has never been seen before in the industry [2][7][10] - The rapid iteration of products in the baking sector includes high-quality ingredients such as New Zealand butter and Belgian chocolate, which are now offered at competitive prices [10][14][41] Group 2 - The article discusses how supermarkets are leveraging data-driven approaches to create popular products, contrasting with traditional baking methods that rely on chefs and location [29][41] - Supermarkets are increasingly building their own production facilities or controlling capacity, enhancing their supply chain capabilities [38][41] - The article emphasizes that the efficiency and optimization of cost structures in supermarket baking are more critical than merely cutting costs [47][49] Group 3 - The competitive landscape has shifted, with traditional chain bakeries losing pricing power and facing pressure from both discount supermarkets and boutique bakeries [49][51] - Consumers are now more likely to perceive the price difference as an "intelligence tax," leading to a re-evaluation of value in baked goods [51][52] - The article suggests that traditional bakeries should focus on creating unique experiences and emotional connections with customers to justify higher prices [52][56]

Core Viewpoint - Starbucks is innovating its business model by introducing "Starbucks Study Rooms" in multiple cities in South China, allowing customers to use the space for studying without mandatory purchases, thus redefining its role in the competitive coffee market [4][10][12]. Group 1: "Starbucks Study Rooms" Implementation - The "Starbucks Study Rooms" have been launched in at least 30 stores in Guangzhou, primarily located in areas with high concentrations of schools and tutoring centers [4][5]. - The design of these study rooms utilizes existing seating areas without independent partitions, promoting a comfortable environment with free amenities such as power outlets, water, and WiFi [5][8]. - The initiative has gained significant attention on social media, with millions of views and positive feedback from users who find the space conducive for studying [10][11]. Group 2: Competitive Landscape - The coffee market is highly competitive, with brands like Luckin Coffee and Heytea offering lower-priced alternatives, which has led to a significant loss of market share for Starbucks among price-sensitive consumers [12][14]. - Other brands are also adopting similar strategies by combining beverage offerings with social spaces, further fragmenting Starbucks' customer base [12][14]. Group 3: Strategic Response - Starbucks aims to differentiate itself by providing a zero-threshold service that avoids direct price competition while enhancing its brand image as a provider of public learning spaces [15][16]. - The study room initiative is designed to convert non-paying customers into potential buyers, with data showing that approximately 70% of new morning customers make purchases [15][16]. - This strategy aligns with Starbucks' broader "non-coffee scene" initiative, creating a comprehensive consumption ecosystem throughout the day [16][22]. Group 4: Industry Trends - The trend of integrating study rooms into retail spaces is gaining traction, with various brands like IKEA and McDonald's exploring similar concepts to enhance customer experience and increase foot traffic [17][19][20]. - The evolution of retail spaces from single-function to multi-functional environments reflects changing consumer demands for flexible and efficient learning and social settings [20][21]. - This shift is driven by both upgraded user needs and competitive pressures, as brands seek to maximize space utilization and attract customers through added value [21][22]. Group 5: Future Implications - The introduction of free study rooms serves as a tool for brands to attract customers while alleviating pricing pressures and enhancing user loyalty [22][23]. - The transformation of commercial spaces towards experiential services may lead to the emergence of paid value-added services, blurring the lines between commercial and public services [22][23].

Core Viewpoint - The article discusses the decline of the bakery industry, particularly focusing on the failures of several well-known brands and the underlying reasons for their struggles in a competitive market [4][5][9]. Group 1: Brand Failures - Several prominent bakery brands, including Huan Niu Cake House and BreadTalk, have recently closed stores or declared bankruptcy, highlighting a troubling trend in the industry [4][5][7]. - Huan Niu Cake House, founded in 2013, announced its closure in June 2025, with debts to suppliers amounting to 1.11 million USD and unredeemable membership funds [7]. - Tiger Head Bureau, once valued at 2 billion CNY, is undergoing bankruptcy liquidation due to aggressive expansion leading to a cash flow crisis [7]. - Other brands like Panda Not Going and Christine have also faced significant operational challenges, leading to widespread store closures [7][8]. Group 2: Market Challenges - The bakery market is experiencing a downturn due to three main factors: homogenized competition, pressure from retail channels, and the shortening lifecycle of popular products [9][10][12]. - Homogenized competition has made it easy for new entrants to replicate successful products, leading to a saturation of similar offerings in the market [10][11]. - Retail giants like Hema and Costco have begun to dominate the bakery segment, offering a wide range of products that compete directly with traditional bakery brands [12][13]. - The lifecycle of bakery products has decreased significantly, with popular items now only maintaining consumer interest for a month or less, compared to previous years where they lasted for 6-8 months [14][15]. Group 3: Consumer Behavior - The trend of consumer downgrading has led to a polarization in the bakery market, with high-end brands struggling while budget-friendly options thrive [18][19]. - Consumers are increasingly prioritizing affordability over luxury, as seen with new entrants like Haidilao's bakery brand, which focuses on low-priced offerings [20][21]. - Brands that fail to establish a unique product identity or quality are at risk of losing market share, as consumers gravitate towards more reliable and affordable options [22][23]. Group 4: Future Opportunities - Despite the challenges, there are opportunities for growth in the bakery sector, particularly as the market becomes more accessible and everyday [21]. - Brands that focus on creating long-lasting, high-quality products with clear consumer engagement can still succeed in this evolving landscape [24][25].

"做面包应该是快乐的，我常跟学生说：要对面包笑。" 在中国烘焙竞技场上，鲜少有人像 庄琼芳 这样，把 "老师、选手、教练" 三种身份同时推到极致。 她来自东莞市技师学院，入行十年，从2016年12月首次登上世界面包大赛华南赛区选拔赛的赛台， 到第六、第七、第九届以及2025年的第十届面包大赛全国总决赛都能看到她的身影； 今年，她在第十届世界面包大赛（中国区）比赛中拿下亚军。 从第一次参赛，到亚军奖台，在这段漫长而密集的参赛与教学周期里，她完成了一个从"把作品做得 花里胡哨"到"回到味道与质感本质"的转身，也用自己的身体力行，回答了一个在行业里并不常被正 视的问题： 女性选手，如何在被视为"高体力门槛"的面包赛场上，跑出自己的那条路？ 庄琼芳是师范体系出身，大学读的是"烹饪营养教育"，此后在工作中对烘焙也只有简单的接触，真 正系统接触面包，是在2015年末至2016年——中国第一次组织参加世界技能大赛烘焙项目的节点， 她被"推着"走上了专业训练的路。 "那时候别说学生了，老师里也没几个有比赛经验的。大家都是第一次面对比赛训练，真正的摸着石 头过河。" 2016年12月，还没有来得及做太多准备，她就迎来与面包赛场 ...