Core Insights - The article discusses the launch of the "AISL Harrow Gourmet Nutrition Plan" by Asia International School Limited (AISL), aimed at enhancing the quality and nutritional balance of school meals, addressing the concerns of parents and society regarding student nutrition and health [1][3]. Group 1: Program Overview - The "AISL Harrow Gourmet Nutrition Plan" has been implemented in five campuses, including Shanghai and Shenzhen, featuring a tasting event attended by over 500 participants [3]. - The new menu includes 20 dishes created by renowned chef Paul Yen, combining global culinary inspirations with local fresh and sustainable ingredients, receiving positive feedback for its nutritional value and diverse flavors [3][4]. Group 2: Nutritional Standards - AISL commits to using 100% natural ingredients, rich in dietary fiber, vitamins, and minerals, while replacing refined sugars with honey and fruits to reduce obesity risks and enhance student focus [3][4]. - The program adheres to six core commitments: no MSG, no artificial additives, non-fried cooking methods, no refined sugars, no highly processed ingredients, and low-quality vegetable oils [4]. Group 3: Educational and Community Engagement - The initiative emphasizes the importance of healthy eating in supporting students' overall development, aiming to create balanced nutrition structures that improve focus and learning efficiency [4]. - AISL has established a systematic supplier training and review mechanism to ensure consistent food quality across campuses, with plans to involve parents and students in proposing and evaluating new dishes [5].

Core Insights - The Mid-Autumn Festival and National Day overlap this year, leading to an early surge in mooncake sales as consumers begin purchasing earlier than usual [5][7] - Traditional brands and flavors remain popular among consumers, but innovative products are also gaining traction [7][8] Sales Trends - Many supermarkets, such as Aeon, have set up dedicated mooncake promotion areas, with prices ranging from 100 to 500 yuan [3][5] - Discounts are prevalent, with some mooncakes offered at 10% off, and promotional activities continuing until September 30 [3][5] - The price range that consumers prefer is primarily between 100 and 250 yuan, indicating a trend towards affordability [5][7] Consumer Preferences - Classic flavors like double yolk lotus seed paste and modern options like low-sugar mooncakes are both in demand [7][9] - There is a noticeable divide in consumer demographics, with traditional customers focusing on brand and quality, while younger consumers seek health-conscious and innovative options [7][8] Online Sales Performance - Online platforms are experiencing a significant increase in mooncake sales, with search volumes for mooncake gift boxes in Guangzhou rising nearly eightfold week-over-week [8] - Local specialty mooncakes and low-sugar options are becoming mainstream for gift-giving, with sales on platforms like Meituan doubling compared to last year [8][9] New Product Launches - Companies like Hema are introducing their own low-sugar mooncake brands, which have seen over 40% growth since their launch [9] - The popularity of regional flavors, particularly from Yunnan and Guizhou, is on the rise, with new creative mooncake options being introduced [9]

Core Points - The article emphasizes the importance of eating until 70-80% full for better health and longevity [1][5] - It provides three methods to determine when one has reached this level of fullness [1][5] Summary by Sections - **Method 1: Allowing Time for Brain Response** - It is suggested to pause during meals, drink warm water, or tidy up the table to give the brain about 5 minutes to register fullness [1][2] - **Method 2: Observing Changes in Food Enthusiasm** - Initially, there is a strong desire to eat favorite dishes, but as one approaches 70-80% fullness, the interest in food decreases, and eating slows down [3] - **Method 3: Checking Next Meal Hunger** - If hunger returns about an hour after finishing a meal, it indicates the right portion size was consumed. Lack of appetite at the next meal suggests overeating, while feeling excessively hungry before the next meal indicates insufficient intake [4] - **Additional Health Advice** - The article warns against extreme dieting, as prolonged hunger can lead to binge eating and harm digestive health. It suggests combining the 70-80% fullness approach with suitable exercise for optimal health benefits [5]

Core Viewpoint - The article highlights the misconception that vegetarian diets are inherently low in calories and beneficial for weight loss, revealing that many seemingly healthy vegetarian dishes can actually lead to excessive fat intake due to their high oil absorption rates during cooking [5][8][18]. Group 1: Understanding Oil Absorption - The concept of "oil absorption rate" is introduced, defined as the percentage of oil absorbed by vegetables during cooking, calculated using the formula: (post-cooking oil amount - pre-cooking oil amount) / total oil used × 100% [9]. - Certain vegetables, such as eggplants, mushrooms, and root vegetables, are identified as having high oil absorption rates, with eggplants absorbing up to 37% of oil when fried [12][18]. Group 2: Cooking Techniques and Recommendations - Recommended cooking methods to minimize oil absorption include steaming, boiling, and cold mixing, which preserve the original flavor of the ingredients while reducing additional oil intake [14]. - Specific pre-treatment techniques for high oil-absorbing vegetables, such as steaming or blanching before frying, can significantly reduce oil absorption by over 50% [15][19]. Group 3: Common Misconceptions and Dietary Advice - The article addresses common misconceptions about vegetarian diets, emphasizing that not all vegetarian foods are low in calories and that high-temperature cooking methods like frying can lead to increased oil absorption [18]. - It encourages a balanced approach to cooking, suggesting the use of spices and herbs to enhance flavor without relying on excessive oil, thus promoting healthier eating habits [19].

它不是常见的抹茶，也不来自任何果汁，而是以往超市蔬菜区更常见的"羽衣甘蓝"。这份原本属于沙拉和西餐配菜的绿色叶子，被榨进了杯中，成为新茶 饮行业里最出人意料的主角。而在此之前，羽衣甘蓝在国内市场的批发价不足一元，甚至经常滞销。于是，当它被做成饮品推向大众时，外界很难不产生 怀疑：一款卖不动的菜，换成果蔬茶就能卖得动吗？ 市场的反映却超乎预期。第一杯羽衣甘蓝果蔬茶自面世后，迅速点燃市场，随后各类品牌跟进，由羽衣甘蓝主导的各类产品迅速成为一股消费趋势。一时 间，不仅餐饮品牌争先恐后地将其写进菜单，甚至连零售行业也随处可见它的身影。 2024年夏天，一抹陌生的绿色开始在茶饮品牌的菜单上蔓延。 这一切的起点可以追溯到2024年7月。彼时，喜茶率先在茶饮中尝试加入羽衣甘蓝，并在两个月后将其系列化为"超级植物茶"。自此，这种曾因口感受限 而停留在健康小众圈层的蔬菜，开始进入主流消费视野。 一年后，这股绿色风暴仍未停止—— 日前喜茶在"超级植物茶"上新一周年之际公布全系列累计销量突破一亿杯。那么，这场堪称近年来现象级别的消费 热潮，究竟是怎么发生的？ 一次反直觉式成功 羽衣甘蓝的风靡，是新茶饮赛道少见的反直觉式成功。 在此 ...

Core Viewpoint - The rise of kale as a mainstream ingredient in the beverage industry represents a significant shift in consumer preferences towards health-oriented products, driven by innovative marketing and product development strategies [4][10][14]. Group 1: Market Introduction and Initial Success - Kale, previously an underutilized vegetable in China, was introduced into the beverage market by Heytea in July 2024, leading to the creation of the "Super Plant Tea" series [4][5]. - Within a year, Heytea's kale-based drinks achieved cumulative sales exceeding 100 million cups, indicating a strong market acceptance and consumer interest [4][10]. Group 2: Consumer Behavior and Marketing Strategy - The success of kale beverages is attributed to a shift in consumer perception, transforming kale from a health obligation to a desirable drink choice through innovative flavor combinations [7][10]. - The marketing strategy effectively linked kale with fitness and health trends, appealing to younger consumers' desire for both enjoyment and health benefits [10][14]. Group 3: Industry Response and Expansion - Following Heytea's lead, other major tea brands quickly introduced kale products, indicating a rapid industry-wide adoption of this trend [17][19]. - By late 2024, kale had become a staple ingredient across various beverage brands, with significant product launches from competitors like Nayuki and Luckin Coffee [17][19]. Group 4: Supply Chain and Agricultural Impact - The popularity of kale has led to a significant increase in its cultivation in China, with prices rising from less than 1 yuan per jin to around 5 yuan per jin due to heightened demand [30][32]. - Companies like Heytea are now engaging in customized planting practices to ensure high-quality kale supply, reflecting a deeper integration into the agricultural supply chain [30][34]. Group 5: Future Trends and Opportunities - The "Super Plant" trend is expected to continue, with kale serving as a gateway for other health-oriented ingredients to enter the mainstream beverage market [28][34]. - The beverage industry's focus on fresh ingredients and quality control is likely to drive further innovation and consumer interest in health-focused products [28][34].

Core Insights - The Mid-Autumn Festival is approaching, leading to a surge in mooncake sales in Karamay, with a diverse range of flavors and innovative cultural designs emerging in the market [8][10]. Flavor Innovation - Traditional mooncake flavors such as Cantonese egg yolk, five nuts, and red bean paste remain popular, holding a significant market share [9] - New health-conscious options like sugar-free buckwheat and pumpkin mooncakes are gaining traction among middle-aged and fitness-focused consumers [9] - Innovative brands are introducing modern flavors like Italian latte coffee mooncakes and unique combinations such as blueberry and black rice, appealing to younger consumers [9] Cultural Packaging - The mooncake market is increasingly focusing on cultural experiences, with packaging designs reflecting traditional themes and local cultural elements [10] - Special edition mooncake boxes celebrating local milestones, such as the 70th anniversary of Karamay Oilfield exploration, are being introduced to enhance cultural significance [10] - Consumers are seeking mooncakes that not only taste good but also convey emotional connections and cultural depth [10] Experience and Interaction - The trend of making mooncakes at home is becoming popular, adding a personal touch and family bonding experience to the festival [11] - Local dessert shops are offering hands-on mooncake-making workshops, which are well-received by the community, fostering social interaction and festive spirit [11] - The combination of flavor innovation, cultural packaging, and interactive experiences is enriching the traditional celebration of the Mid-Autumn Festival [11]

Core Insights - The 2025 "Good Food List" announced by Zhitong Finance recognizes outstanding food brands that adhere to quality, innovation, and industry trends, with October Rice Field being awarded "Annual Corn Brand" for its healthy and tasty corn products [1][2] Industry Overview - Driven by sustained consumer vitality, China's food ingredient market is projected to reach 10.56 trillion yuan in 2024, marking a 12.7% year-on-year growth, indicating a new development phase for the food industry [2] - There is a growing awareness of healthy eating, shifting consumer focus from "eating enough" to "eating well" and "eating healthily," leading to a rapid development of whole grain foods, with corn being favored for its natural health properties [2] Company Performance - October Rice Field's corn category revenue reached 433 million yuan, becoming the second-largest core category, supported by its recognition as the leading corn brand in China for two consecutive years by Frost & Sullivan [2][7] - The company has established three corn industry bases in Liaoning, Heilongjiang, and Guangxi, ensuring a stable supply of high-quality corn products through a comprehensive supply chain [7] Product Innovation - October Rice Field has successfully diversified its corn product offerings, including instant corn segments and fruit corn kernels, expanding into the snack food and single-serving market [9] - The company has effectively engaged with younger consumers by promoting corn as a new social symbol, capitalizing on trends like "weight management" due to corn's dietary fiber and low-calorie content [10] Marketing Strategies - During the 2025 new corn launch, October Rice Field targeted high-potential offline scenarios and collaborated with the game "Cat and Soup," reaching 70 million young players with four co-branded products [11] - The brand has utilized content marketing, e-commerce visual upgrades, and live interactions to create an immersive experience for young consumers, reinforcing its image as a "corn expert" and enhancing its industry influence [13]

Core Insights - The 17th National Nutrition Science Conference was held in Beijing from September 21 to 23, focusing on various academic exchanges, including a forum on "Marine Food and Culinary Nutrition" where key information on seafood consumption was discussed [1] Group 1: Nutritional Value of Seafood - Seafood is a rich source of high-quality protein and contains polyunsaturated fatty acids, vitamins B1, D, and essential minerals like calcium, iron, and zinc [2] - Fatty fish such as salmon, eel, and tuna are particularly high in EPA and DHA, and it is recommended to increase their intake by 100 to 300 grams per week for cardiovascular health benefits [2] - Seaweed and shellfish also provide essential nutrients, with seaweed being rich in iodine and shellfish like oysters being good sources of zinc and iron [2] Group 2: Consumption Recommendations - According to the "Dietary Guidelines for Chinese Residents (2022)," adults should consume 300 to 500 grams of seafood weekly, which translates to 1 to 2 servings [3] - Special populations such as pregnant women, children, and the elderly may benefit from increased seafood intake due to its digestibility and nutritional value [3] Group 3: Purchasing, Cooking, and Storing Seafood - Fresh seafood should be consumed shortly after capture to retain its tenderness and nutritional value, with recommendations to purchase live fish and shrimp [4] - Cooking methods such as steaming, stir-frying, and braising are preferred to preserve the nutritional content of seafood [4] - For storage, freezing is advised to prevent spoilage, with a recommendation not to exceed six months of freezing time [4]

破除胆固醇"恐慌" 长期以来，蛋黄因胆固醇含量高而饱受争议。许多人担心食用蛋黄会导致血液胆固醇升高，增加心 血管疾病风险。对此，李缨主任解释，血液中的胆固醇主要来源于内源性合成，占70%-80%，而外源性 摄入的胆固醇仅占20%-30%。因此，食物中的胆固醇对血脂的影响相对较小。 更重要的是，蛋黄中的卵磷脂具有双向调节作用。它可以通过乳化作用将胆固醇分解为小颗粒，减 少血管沉积；同时提升"好胆固醇"（高密度脂蛋白）水平，促进低密度脂蛋白代谢，并助力胆固醇排出 体外。《中国居民膳食指南》也未对健康人群每日摄入胆固醇量设置上限，建议健康人每日摄入1-2个 全蛋。 近年来，随着健康饮食观念的普及，鸡蛋作为优质蛋白质来源备受青睐。然而，一个普遍现象是： 许多人在食用鸡蛋时，往往会丢弃蛋黄，只吃蛋白。对此，营养专家指出，蛋黄才是鸡蛋中的"营养宝 库"，丢弃蛋黄等于放弃了大部分营养。 蛋黄：不可替代的营养核心 中国营养学会原常务副理事长翟凤英研究员表示，蛋黄是易被人体吸收的优质蛋白来源，其蛋白质 含量高达15.2克/100克，高于蛋清的11.6克/100克，且含有人体必需的全部8种氨基酸，生物利用率高达 98%。 这意味 ...