Core Insights - The article highlights the continuous development of the baking market in China, emphasizing the importance of new product launches and market trends [1][4]. Group 1: New Product Launches - A variety of new baking products have been introduced, including: - Strawberry Ice Cream Castle Cake by Dingdong Maicai - Apple Kale Light Tea by Youhe - Garlic Cheese Sausage Toast by Miqi - Various innovative cakes and pastries from different brands [5][6][7][8]. Group 2: Industry Trends - The "Weekly New Launch" column has become a significant source for market insights, with plans for major upgrades to enhance trend monitoring and integration [4]. - The article mentions the introduction of new products from major brands like Nestlé, Starbucks, and Tims, indicating a trend towards healthier and innovative food options [8][11][12][13][14]. Group 3: Market Performance - The article notes that Zespri, a kiwi giant, achieved a record sales revenue of NZD 5.14 billion (approximately RMB 21.9 billion) for the 2024/25 fiscal year, highlighting the growth potential in the fruit sector [118]. - The convenience store sector in China has seen significant growth, with the number of stores exceeding 1000 for 38 companies, reflecting a 7.7% increase year-on-year [119]. Group 4: Regulatory Changes - New national standards for yogurt are set to be implemented, which will affect the production and labeling of fermented dairy products, indicating a shift towards stricter food safety regulations [120][121]. Group 5: International Expansion - Meituan's Xiaoxiang Supermarket has officially launched in Riyadh, Saudi Arabia, under the name Keemart, showcasing the company's international expansion efforts [122].

Core Viewpoint - The article provides an overview of the latest developments in the baking industry, including new products, service provider updates, educational training, and industry events, aimed at promoting the growth of the baking sector [1]. Group 1: Baking Equipment - Jin Cheng Refrigeration showcases a new refrigeration series to celebrate its 50th anniversary [7]. - Hanbei introduces a semi-automatic oven loader, designed for ease of use and efficiency [8]. - San Neng presents a coffee dripper with a design that allows for better control of water flow during brewing [12]. - Bühler launches a chocolate pie production line capable of processing 1 to 1.5 tons of ingredients per hour [14]. - Shanghai Taixin unveils the Abyss double-arm mixer, which replicates traditional kneading techniques [16]. - MIWE introduces the Orbit trolley-style rotary oven, emphasizing energy efficiency and product quality [18]. - Saimai presents a spiral cooling conveyor tower, designed for stable and durable operation [20]. - Sanle Machinery offers a bread production line that optimizes key parameters for improved product quality [22]. - Yangzheng Intelligent Equipment launches a single-line croissant production line, enhancing production efficiency [23]. - Xinmai Machinery introduces a dough divider with precise control over various parameters [25]. - Leidun Machinery presents an infrared electric oven for faster and more even baking [27]. - Frex showcases a stainless steel commercial refrigerator with advanced cooling technology [29]. Group 2: Baking Raw Materials - Cargill introduces the Beifu® butter, enhancing dough flavor and texture [32]. - Komai offers Hokkaido wheat flour, known for its rich flavor and versatility [34]. - Nestlé launches a transparent dairy beverage with zero sugar and fat, featuring whey protein [36]. - Nanchao presents Jinmiler dairy products, suitable for various culinary applications [38]. - Hairong introduces a cherry blossom petal sauce, noted for its aesthetic appeal and flavor [40]. - Beizhilang offers frozen mousse, made with animal cream for enhanced taste [42]. - Jingri presents a black truffle mushroom filling, emphasizing rich flavor [44]. - Nanshun provides a premium Japanese bread flour, known for its elasticity and water retention [46]. - Andrew introduces a grapefruit cheese filling, balancing rich cheese flavor with citrus notes [48]. - Dingdingli offers chia seed filling, promoting health benefits and low calories [52]. - Baiyan presents Japanese bread flour with excellent moisture retention [54]. - Zhan Yi introduces French-style pastry dough, featuring artistic designs and zero trans fats [57]. - Shunnan offers a light sweet filling series, catering to modern consumer preferences [59]. - Ruisi Landuo presents a cheese paste that extends shelf life and meets health trends [62]. - Tebei Er introduces custard powder that is easy to prepare and versatile for various desserts [64]. Group 3: Service Provider Updates - The 2025 Third China Baking New Product Release Week, organized by Beirong, aims to enhance brand influence and market space for various businesses [93]. Group 4: Industry Events/Activities - The 27th China International Baking Exhibition concluded successfully, showcasing industry trends and innovations [110]. - The 2025 "Golden Statue" Cup IBA World Baker Competition China Regional Selection has officially started [112]. - The third National Skills Competition for baking and pastry arts has been announced [114]. - The fifth Asian Pastry Chef Competition saw the Chinese team crowned champions [116]. - The successful launch of Nanshun's barley premix powder marks a new era in healthy baking [118]. - The first Youth Pastry Chef Championship gathered top teams from leading institutions [120]. - The 10th World Bread Competition China Team Selection concluded with a successful final [122]. - The fifth China Dessert Championship also wrapped up, with winners set to compete internationally [124].

日本的京都以料理而闻名，这里也是日本面包消费量最高的地方。京都曾作为日本的首都达一千多年，所以这里从不缺匠心故事，也不缺钻研工 匠，是日本餐饮文化的风暴中心。能在这里登上TOP榜的面包店，一定很有两把刷子——比如日本面包店的传奇，被称为面包圣地的 【玉木亭】。 甚至有从附近大学毕业的学生离开校园后，会特意定期回来购买几箱面包带走冷藏....真·面包脑袋了... 主理人玉木润（Jun Tamaki）曾在面包店Tamaki、日本面包技术研究所、京都世纪酒店和Donq进行培训。 京都市内有很多受欢迎的面包店，但玉木亭在日本当地美食网站的"京都面包店"排名中占据绝对冠军位置。 【玉木亭】位于宇治市一个名叫黄檗的小城镇。附近除了有一所大学外，还有一个普通的住宅区，以及每天远远超过这个社区居民数量的客流量， 即使是工作日，也永远都排着长队。 进门就会迎接到来自面包的暴击，长长的拱形展架上摆满了各种各样的面包，店内SKU总数量大概在90-100种，从甜面包到欧包应有尽有。但是选 择困难症在这里没有困难，因为"所有的种类都不会踩雷"，店内所有的品类都是热销款。 1996年，他代表日本参加了"面包世界杯"（Coupe du M ...

Core Viewpoint - The article discusses the rapid growth and subsequent challenges in the herbal health drink market, particularly focusing on the emergence of "water substitutes" that cater to the health-conscious younger demographic [4][6][21]. Group 1: Market Growth and Trends - The herbal health drink market, which was valued at only 0.1 billion in 2018, has surged to 4.5 billion in 2023, marking a year-on-year growth of over 350% [7]. - By 2028, the market is expected to exceed 10 billion, indicating a significant shift in consumer preferences towards health-oriented beverages [7]. - The popularity of herbal drinks is reflected in social media engagement, with over 5 million shares on platforms like Xiaohongshu and 470 million views on topics related to herbal milk tea [7]. Group 2: Challenges and Market Saturation - The rapid expansion of the market has led to issues such as product homogeneity and poor consumer experience, resulting in a market shakeout [8]. - Many consumers find herbal drinks unpalatable, leading to low repurchase rates, with some brands experiencing a significant drop in active store counts [8]. - The competition has shifted from being the first to market to being able to differentiate products effectively [9]. Group 3: Product Development and Innovation - Hema's entry into the herbal drink market has been marked by successful product launches, such as the Apple Huangqi Water and Chenpi Sishen Water, which quickly gained popularity [9][12]. - Hema's product development has evolved through two phases, focusing first on traditional herbal drinks and then shifting towards "light health" options that appeal to younger consumers [14]. - The collaboration with traditional herbal brands aims to enhance flavor profiles while maintaining health benefits, with new products like the Five Juice Drink and Summer Cooling Energy Water being introduced [16]. Group 4: Pricing Strategy - The pricing of herbal drinks is crucial for their acceptance as daily beverages, with most products priced around 5 yuan [18]. - Hema has adjusted its pricing strategy, with recent products priced competitively to match popular tea drinks, enhancing their market appeal [18][20]. - The focus on using natural sweeteners instead of artificial ones aims to improve taste while maintaining health benefits, contributing to the popularity of Hema's herbal drinks [19]. Group 5: Target Demographics and Future Outlook - The younger demographic, particularly those under 35, is increasingly driving the demand for health-oriented products, with this age group making up 35.9% of the traditional health-seeking population [21]. - Hema is expanding its health product matrix to include organic, low-GI, and zero-calorie options, indicating a strategic focus on health trends [21]. - The collaboration with traditional herbal brands is not merely about packaging but involves modernizing production processes to appeal to contemporary consumers [22].

Core Viewpoint - The article discusses the decline of high-end fruit retailers like Baiguoyuan, highlighting the significant drop in prices of premium fruits in China due to increased supply and changing consumer behavior [4][6][24]. Group 1: Market Dynamics - Baiguoyuan, once a leader in high-end fruit retail, is facing challenges with nearly 1,000 store closures and its first net loss in five years [4][6]. - The price of blueberries has plummeted to around 60 yuan per kilogram, marking the lowest price in a decade due to a surge in supply [8][10]. - China has become the world's largest blueberry producer, with planting areas increasing by over 44% since 2020 [10]. Group 2: Consumer Behavior - Chinese consumers have shown a willingness to pay high prices for premium fruits, but this trend is shifting as they seek more affordable options [12][14]. - The article notes that high-end fruits like Chilean cherries and Malaysian durians have seen their prices drop significantly as domestic production increases [41]. Group 3: Supply Chain and Technology - The rise in domestic fruit production is attributed to advancements in agricultural technology, including improved cultivation techniques and the introduction of high-yield varieties [31][35]. - Efficient business models, such as direct sourcing from farms, have become popular to reduce costs and improve freshness [40]. Group 4: Quality Concerns - There are concerns about the quality of high-end fruits as production increases, with reports of lower taste satisfaction among consumers [44][48]. - The lack of standardized management practices in fruit cultivation has led to quality degradation, highlighting the need for better agricultural practices [53][58]. Group 5: Future Outlook - For China to transition from a fruit-producing country to a fruit powerhouse, maintaining quality is crucial [59][60]. - The article emphasizes that local specialties must also be refined to compete with imported fruits effectively [61].

TOP PATISSIER OF ASIA 2025 5TH ASIAN COMPETITION 2025第五届亚洲西点师竞技大赛 6个国家/地区队伍参赛 经过2天的激烈赛程 比赛结果正式出炉 中国代表队摘得本次比赛桂冠！ 凭借超凡的创意、 精湛的技艺与极致的艺术表现力， 从6支亚洲顶尖队伍中脱颖而出！ 紧随其后的是： 亚军：日本队 季军：中国台湾队 这一赛事的意义不仅是中国队在西点领域又斩获一枚金牌，更是让亚洲乃至世界看到中国西点的蓬 勃生命力！ 接下来我们来认识一下本次代表中国队站上赛场的选手以及6个队伍的比赛作品！ 冠军 中国队选手 孙彤彤 王森冠军联盟成员 2023年第四届世界甜品锦标赛糖艺组冠军 2020年中华人民共和国第一届职业技能大赛糖艺西点制作项目冠军 西式面点师一级技师 全国技术能手 第21届全国青年岗位能手 江苏工匠 江苏省五一劳动奖章 江苏省巾帼建功标兵 江苏省技术能手 2014年入行至今10年，孙彤彤在师父王森老师的带领下，刻苦钻研，在糖艺造型技艺上细细打 磨，甜品口味搭配上大胆创新，参加过大大小小数十场比赛，每一次参赛都是对自己技艺的考 验，吸取经验，精进技术。 我们在赛后专访了本届 ...

Core Viewpoint - The article highlights the rising popularity of puff pastry products in the high-end market, emphasizing their unique visual appeal and strong premium pricing ability, which differentiates brands and showcases production capabilities [3]. Group 1: Market Trends - Puff pastry products are considered a "golden category" in the high-end market due to their versatility and strong pricing power [3]. - The visual value of puff pastry, such as the honeycomb structure and golden color, makes them highly shareable on social media, leading to increased consumer engagement [3]. Group 2: Innovative Products - Cetune Bonniday is noted for its high-quality Danish pastries made with premium Japanese wheat, showcasing rich textures and appealing cross-sections [4]. - Unique offerings include: - Three Chocolate Pastry, which combines three types of flour for enhanced texture and flavor [6]. - Tomato Danish, featuring fresh farm tomatoes for a rustic touch [8]. - Spring Danish, topped with strawberries and custard for a seasonal flavor [10]. - Sweet Potato Danish, which combines sweet potato and pastry for a melt-in-mouth experience [12]. - Asparagus Croissant Sandwich, known for its unique shape and crisp layers [14]. Group 3: Artisan Techniques - The article describes the meticulous three-day preparation process for certain pastries, enhancing their unique flavors and textures [15]. - The Cinnamon Roll is highlighted for its delicate balance of lightness and crispness achieved through 18 layers of dough [17]. Group 4: Unique Flavor Combinations - Boulangerie bottira is recognized for its high-quality French bread, with limited but exceptional offerings [22]. - Notable products include: - Feuillete Crème, a spiral cake with a crispy exterior and rich custard filling [25]. - Coffee Chestnut Croissant Roll, showcasing luxurious ingredients [27]. - Seasonal Strawberry Croissant, featuring homemade strawberry jam and almond cream [29]. Group 5: Cultural Fusion - TENERA introduces innovative products like the Meat Mooncake, inspired by traditional Chinese cuisine, and the Char Siu Bao, reimagined as a puff pastry [58][62]. - The article emphasizes the chef's dedication to balancing flavors between the pastry and fillings, showcasing a blend of culinary traditions [60].

自从"生吐司"横空出世，就为吐司品类单开了一个赛道，从此市面上的吐司只分两大类：生吐司和 其他吐司，甚至在银座仁志川面包店在上海开业后，出现了98元一份的天花板级生吐司。 然后这种"生"感又渐渐从吐司延伸到了其他品类：生甜甜圈，从AMAM DACOTAN的姐妹店I'M DOUNT？开始风靡全球；生贝果，在国内的烘焙店也变得常见，便利店、大商超、连锁烘焙店等短 保产品，也渐渐开始在包装上出现"生XX"字样。 ▲ 日本便利店的生蜜瓜面包 那么问题来了，这种潮流到底从哪里兴起？"生xx面包"到底是什么意思，与普通面包又有什么区 别？ 去网上查了下资料追溯， 「生吐司」这个词的最早起源 应该是自2013年10月在日本大阪成立的名 店 「乃が美」 。 根据「乃が美」创办人阪上雄司表示，其实生吐司的「生」字，意指的是 「直接吃就很好吃的吐 司，边缘柔软蓬松入口即化。」 其用了"生"这个字作为形象的比喻，来形容这种面包的「口感」， 并非代表生吐司就是「没有熟」、「生的」吐司。 原来「生吐司」起源不是一种技术分类，而是一种营销概念？ 啊这...算是近些年烘焙行业最成功的营销了吧？ 当然，生吐司的口感也确实与常规吐司有着明显区 ...

Core Viewpoint - The article discusses the rapid expansion and popularity of the "2 yuan bread" market in China, highlighting both its growth in urban areas and the challenges faced by businesses in this segment [4][5][19]. Group 1: Market Expansion - The "2 yuan bread" phenomenon has transitioned from lower-tier cities to first-tier cities, including popular commercial areas like Tianhe South Road in Guangzhou [5][19]. - New variations of "2 yuan bread" have emerged, including combo meals tailored to customer preferences, such as the "2 yuan beef and pork set" [8]. - The diversity of products has increased, with offerings ranging from milk-flavored toast to health-conscious whole wheat options [9][10]. Group 2: Business Models and Strategies - Some brands have adopted innovative business models, such as "2 yuan self-service bread" stores, which emphasize a fully automated shopping experience [14][16]. - The cost optimization strategies employed by these brands include using lower-cost ingredients and streamlining production processes, resulting in a significant reduction in raw material costs [13][17]. Group 3: Challenges and Risks - Despite the initial success, many "2 yuan bread" stores are facing closure, with reports of high failure rates among franchises due to issues like product quality and lack of innovation [19][20]. - Consumer feedback indicates dissatisfaction with product quality, leading to low repeat purchase rates and negative perceptions of the brand [24]. - The article emphasizes that the low price point does not equate to quality, and many businesses lack the necessary supply chain support to sustain their operations effectively [25][28].

Core Insights - The article highlights the trends and innovations showcased at the 2025 China Bakery New Product Launch Week, indicating that these trends will likely shape the industry in 2026 [2][3]. Group 1: Event Overview - The 2025 China Bakery New Product Launch Week took place from May 19 to May 22, 2025, at the Shanghai Hongqiao National Exhibition Center [5][93]. - The event featured numerous exhibitors presenting new products, including pre-mixed powders and innovative frozen desserts, emphasizing aesthetics and emotional value [11][24]. Group 2: Product Trends - There is a noticeable increase in the variety of frozen desserts, with a focus on appealing designs and flavors that resonate with younger consumers [24]. - The introduction of new product combinations, such as puff pastry and cake, reflects a trend towards creative culinary fusions [19]. - Traditional products like mooncakes are being reimagined with new flavors and concepts, including medicinal ingredients and Western-style fillings [49]. Group 3: Market Dynamics - The event showcased a growing interest in light meals and meal kits, indicating a shift in consumer preferences towards healthier and more convenient options [55][58]. - The presence of renowned chefs and industry leaders at the event highlights the importance of expertise and innovation in driving market trends [62]. Group 4: Future Outlook - The article suggests that the trends observed at the event will influence the baking industry significantly in the coming years, particularly in product development and consumer engagement strategies [2][3].