Dingdong(US:DDL) 东京烘焙职业人·2025-10-24 08:33Core Viewpoint - The article discusses the rising trend of low GI (glycemic index) foods in the food and beverage industry, highlighting their rapid growth and potential as a new health food segment, driven by increasing consumer awareness and demand for healthier options [4][11][17]. Market Growth and Trends - Low GI foods have emerged as a "new star" in the snack food sector, with many companies reporting sales growth rates of 50% annually [4][17]. - A dealer from Henan noted that initial orders for low GI biscuits have increased significantly, with purchases now exceeding 200,000 yuan, indicating strong market demand [4][17]. - The market for low GI foods in China has reached 176.2 billion yuan, with an annual growth rate exceeding 10% [17]. Consumer Awareness and Education - Despite the growth, many consumers remain unaware of the low GI concept, necessitating market education [6][17]. - Currently, the primary consumers of low GI foods are diabetes patients, with approximately 100 million diabetes patients in China [6][17]. Product Development and Innovation - Companies are innovating to improve the taste of low GI products, addressing the common perception that health foods are not palatable [8][10]. - A Henan-based company has successfully transitioned from low-end to mid-high-end products by introducing low GI biscuits that are both tasty and healthy [7][10]. Major Players and Strategic Moves - Major companies like Dingdong Maicai and COFCO are entering the low GI food market, with Dingdong Maicai reporting a sales increase from under 1 million yuan to nearly 60 million yuan for low GI products [11][13]. - Panpan Foods and Want Want Group have also launched low GI product lines, integrating them into their broader health food strategies [15][16]. Regulatory and Certification Aspects - The article emphasizes the importance of certification for low GI foods, as consumers and dealers seek products with recognized low GI labels [17]. - Low GI foods must have a GI value below 55 to qualify, distinguishing them from simply "sugar-free" products [17]. Technological Advancements - Continuous technological advancements are expanding the range of low GI foods, moving beyond baked goods to include dairy, snacks, and staple foods [18]. - Companies are employing techniques to reduce sugar content in traditional high-sugar foods, such as using high-temperature methods and alternative raw materials [18].