Core Insights - The Chinese food industry is at a critical juncture for high-quality development, with a pressing need to transition from "Made in China" to "Chinese Brands" [1] - The forum highlighted the importance of integrating cultural creativity into the food industry, particularly in the candy sector, to drive transformation and growth [2] Policy Guidance - The overall scale of the leisure food industry is projected to grow from 784.5 billion yuan in 2020 to 1,009.3 billion yuan in 2024, with a compound annual growth rate of 6.5% [2] - The share of candy and chocolate within the leisure food sector is expected to decrease from 15.2% in 2020 to 14.5% in 2024, although the absolute scale will still grow [2] - Collaborations between candy companies and cultural IPs have shown significant premium rates of 40%-60%, indicating a successful strategy for enhancing brand value [2] Balance of Tradition and Innovation - The food industry is focusing on health and digital transformation, emphasizing "three reductions" (reducing salt, sugar, and oil) while maintaining flavor [3][4] - Traditional brands are integrating intangible cultural heritage with modern consumer demands, exemplified by the Ma Dajie brand's low-sugar products that meet health-conscious consumer needs [4] International Market Opportunities - Companies face challenges in international markets, including regulatory barriers and differing consumer preferences [5] - The "Da Zuozhan" gummy candy from Wangwang Group serves as a case study for innovation in product flavors and packaging to penetrate the competitive Japanese market [5] Future Directions - The integration of cultural creativity, technological innovation, and an international perspective is becoming the core driving force for the Chinese food industry to transition from manufacturing to branding [6]

Core Insights - The SIAL International Food Exhibition (Shenzhen) opened on September 1, 2023, at the Shenzhen Convention Center, aiming to empower international food and beverage trade in South China and facilitate product exports to Southeast Asia [1][3]. Industry Overview - The exhibition is organized by the French Comexposium Group, Beijing Aibo SIAL Exhibition Co., Ltd., and Aibo SIAL Exhibition (Shenzhen) Co., Ltd., reflecting the dynamic changes in Shenzhen and the rapid growth of the Chinese food industry, which emphasizes quality, health, traceability, and innovation [1][3]. Exhibition Highlights - This year's exhibition features fourteen thematic areas, including imported foods, snacks, health foods, dairy products, high-end beverages, new tea drinks, grains and condiments, convenience foods, fresh and frozen meats, seafood, prepared dishes, frozen ingredients, alcoholic beverages, regional specialty foods, and processing and packaging [3]. - Over 1,100 exhibitors from more than 50 countries and regions are participating, showcasing unique food and beverage products alongside well-known Chinese brands, creating a dual trade channel of "global flavors + Chinese quality" [3][5]. Product Trends - Exhibited products emphasize trends such as reduced sugar, zero additives, and nutritional enhancement. For instance, a Shenzhen company introduced a healthy snack series made solely from fruits, while a Qingdao company showcased a unique soda water with long-lasting bubbles [5]. - The influence of "Generation Z" consumer habits is evident, with trends like "social currency," "emotional value," and "punk health" driving companies to adapt to consumer preferences that prioritize not just taste but also engagement and fun [5].

Core Insights - The global health food revolution is significantly linked to corn, with a rising demand for sugar alternatives driven by health consciousness and weight management needs [1] - The global erythritol market is projected to reach approximately $910 million in 2024, with China dominating the market with a 73% share [1] - Dongxiao Biotechnology Co., Ltd. is emerging as a key player in China's biotechnology sector, leveraging advanced corn deep processing technology and automation [1] Company Overview - Dongxiao Biotechnology operates a fully integrated value chain, converting corn into high-value products such as starch sugars, erythritol, and amino acids through precise fermentation and extraction processes [2] - The company has an annual corn processing capacity of 1.7 million tons, enabling it to produce a wide range of products, enhancing resource utilization efficiency and establishing a circular economy [2] Product Advantages - Erythritol is favored by many well-known brands due to its natural and safe profile, being the only natural sweetener recognized as having no daily intake limit by health authorities [3] - The safety of erythritol has been validated by organizations such as WHO and FDA, making it widely applicable in food, health products, cosmetics, and pharmaceuticals [3] Technological Innovation - Dongxiao Biotechnology has invested in a robust R&D team of nearly 200 members, focusing on synthetic biology and fermentation technology to enhance production efficiency [4][5] - The company has achieved a 25% reduction in fermentation cycle time and a 15% decrease in energy consumption through proprietary technologies, promoting green manufacturing practices [5] Future Developments - The company is strategically positioning itself in the next generation of natural sweeteners, specifically allulose, which has a sweetness level similar to sucrose but with significantly lower calories [6] - Dongxiao Biotechnology aims to expand its functional product offerings, including probiotics, functional amino acids, rare functional sugars, and biodegradable materials, to enhance the health industry value chain [6]

Core Viewpoint - The company is advancing the approval and market entry of its newly developed steviol glycoside, RebM2, which has received GRAS certification in the U.S. and is nearing domestic approval in China, indicating significant potential for growth in the natural sweetener market [1][2][3]. Group 1: Product Development and Market Potential - RebM2 is a rare, high-value steviol glycoside that meets the increasing demand for low-calorie, high-sweetness solutions in the context of global sugar reduction initiatives [2]. - The product offers a sweetness level 150 to 200 times that of sucrose, with zero calories and a favorable taste profile, addressing the limitations of traditional steviol glycosides [2][3]. - The company has successfully improved the production efficiency and cost-effectiveness of RebM2 through enzyme conversion methods, enhancing its solubility and stability [3]. Group 2: Strategic Importance and Future Plans - The completion of the public consultation phase for RebM2 in China is a crucial step for the company to accelerate its market promotion and sales efforts [3]. - The company plans to focus on the deep development of RebM2, aiming to innovate applications and expand its product matrix [4]. - The synthetic biology workshop is set to commence operations in September 2024, enabling mass production of RebM2 [3].

Core Insights - The "Resident Sugar Reduction Index" has been officially released, indicating a continuous growth in the consumption of low-sugar and sugar-free food and beverages in China, reflecting an increasing awareness of healthy eating among residents [1][2] - The index is calculated based on the sales proportion of low-sugar and sugar-free products among all food and beverage sales, with data sourced from JD Supermarket [1] Group 1: Index and Consumption Trends - The index for the first half of this year stands at 180, showing a consistent increase over the past three years [1] - Low-sugar food and beverage consumption is growing at a faster rate compared to sugar-free products, despite the latter having a higher market share [2] - Seasonal variations are evident in the consumption habits of urban and rural residents, with the second quarter consistently showing higher index values compared to other quarters [2] Group 2: Industry Support and Challenges - JD Supermarket has implemented various support measures in terms of traffic, marketing, and supply chain collaboration for low-sugar and sugar-free products [2] - Despite the rapid development of the low-sugar and sugar-free food and beverage industry, significant development obstacles still exist [2]

Core Insights - The ice tea market is evolving from a brand-centric approach to a category-focused one, with various brands like Yuanqi Forest and Nongfu Spring entering the market to redefine product standards through differentiated technology [1][2][3] - Health consciousness among consumers is driving the trend towards reduced sugar content in beverages, with 71.4% of consumers prioritizing "sugar-free/reduced sugar" labels when purchasing iced tea [2][3] - The global iced tea market is projected to grow from $53.3 billion in 2023 to over $100 billion by 2033, with a compound annual growth rate of 6.7% [6][9] Industry Trends - The Chinese government has initiated health promotion policies focusing on reducing sugar, salt, and oil in food, signaling a shift towards healthier beverage options [2][3] - Traditional brands like Master Kong and Uni-President leverage established distribution networks, while new brands utilize innovative technologies and health-focused marketing to capture younger consumers [6][9] - The competition in the iced tea market is intensifying, with both established and emerging brands striving to balance health benefits with taste, as consumer preferences shift towards lower sugar options [4][5][10] Consumer Preferences - Taste remains a critical factor in consumer purchasing decisions, with sweetness, tea flavor, and aroma being the top three attributes valued by iced tea drinkers [4][5] - Younger consumers (ages 18-25) exhibit higher loyalty and repurchase rates for iced tea, particularly valuing a rich and balanced flavor profile [4][5] - Brands are responding to consumer demand for reduced sugar without compromising taste, with innovations such as Yuanqi Forest's use of liquid nitrogen freezing technology to enhance flavor [5][9] Competitive Landscape - New brands are differentiating themselves through unique formulations and health claims, such as Hao Wang Shui's electrolyte-infused iced tea targeting fitness enthusiasts [9][10] - Yuanqi Forest has reported a 53.9% year-on-year sales growth in its iced tea category, indicating strong market acceptance and brand recognition [9][10] - The market is characterized by a clear segmentation, with traditional brands maintaining a stronghold through extensive distribution while new entrants challenge them with innovative products [6][9]

Core Insights - The iced tea market is experiencing significant growth, with a global market size reaching $53.3 billion in 2023 and projected to grow at a compound annual growth rate (CAGR) of 6.7%, potentially exceeding $100 billion by 2033 [1][2]. Market Trends - A substantial 71.4% of consumers prioritize "reduced sugar/no sugar" labels when selecting iced tea, and 82.9% prefer reduced sugar formulations [2]. - The shift towards health-conscious consumption is evident, as consumers are increasingly valuing quality ingredients and taste over price [4]. Historical Context - The iced tea category in China began in 1993 with the introduction of bottled iced tea by Xuri Sheng, followed by major brands like Master Kong and Uni-President in 1996, which quickly captured consumer attention with classic flavors [6]. - The evolution of iced tea reflects a broader trend towards health, with reduced sugar and natural ingredients becoming key selling points [6]. Innovations and New Entrants - The unicorn brand Yuanqi Forest has redefined traditional iced tea by launching a "true tea, true fruit juice, reduced sugar" product, significantly reducing sugar content compared to standard iced teas [6][8]. - Yuanqi Forest's iced tea is projected to achieve sales of 1 billion units in 2024, a 500% increase from approximately 200 million units in 2023 [6]. Competitive Landscape - Established brands are also entering the iced tea market, with companies like Nongfu Spring launching carbonated tea drinks and other brands like Dongpeng and Wahaha introducing innovative products targeting specific consumer segments [10]. - The market is witnessing a transformation from merely quenching thirst to prioritizing health and ingredient quality, indicating a significant shift in consumer preferences [10][11].

糖酒会吹"减糖"风 "体重管理"助力健康经济 中新社成都3月25日电 (记者 贺劭清)慢碳水臭豆腐荞麦面、能抑制蔗糖吸收的姜红糖、便携五谷杂粮养 生粥……25日在成都开幕的第112届全国糖酒商品交易会(下称"糖酒会")首设健康食品及科技服务专 区，多种有助于"体重管理"的低GI(低血糖生成指数)食品集中展出。 3月25日， 第112届全国糖酒商品交易会在成都开幕。图为采购商、消费者选购健康食品。 中新社记者 贺劭清 摄 在糖酒会"低卡博士"展台，研发人员刘俊正针对来往客商进行荞麦面口味的调研。在刘俊看来，对于消 费者而言，健康饮食不仅有助于身体健康，还能提供一定情绪价值。商家需根据市场风向加快研发力 度，营造消费新场景。 除了食品新势力，不少中华老字号也加入减糖大军。"三年前我们就观察到了健康饮食在中国的快速发 展，但转型需要过程。"中国全聚德集团总经理周延龙介绍，从年夜饭到中秋节月饼，今年全聚德的大 部分产品都进行了减糖、减脂。 早在2024年6月，中国国家卫生健康委等16个部门就联合印发《"体重管理年"活动实施方案》。今年全 国两会期间，国家卫健委主任雷海潮在民生主题记者会上用7分钟讲体重管理，"体重管理 ...