十年，是一段温暖的旅程，也是一个崭新的起点。在品牌成立十周年之际，赵记传承深情启动一场与 消费者的双向奔赴。 一个品牌与一个时代的对话 当时代向"情绪价值"与"精神归属"不断叩问，一个品牌的十年，便不再只是时间的刻度，更成为与几代 人共同成长、相互滋养的见证。赵记传承的十周年，以"幸福传承"为主题，超越了寻常的庆典叙事，展 开了一场与时代脉搏同频、与消费者心灵共振的深度对话。 消费者从"糖水铺"到"中式幸福生活符号"的认知跨越，将一碗糖水，升维为承载文化记忆、情感慰藉与 日常仪式感的幸福载体。是赵记对顾客最深情的告白，也是对行业最笃定的引领。 传承与创新，构筑品牌的价值基石 在十周年之际，赵记传承推出了"臻味·玉润姜撞奶"这款匠心之作。在坚持非遗手冲技艺与优质原料 （广西水牛奶、罗平小黄姜）的基础上，创新融入桂圆，以丰富风味的层次与意境。消费者对新鲜口味 和健康食材的追求得到满足，加盟商们认为赵记"守正创新"的产品研发逻辑，确保了品牌核心竞争力的 持续迭代，让顾客在品尝时，感受到赵记传承对品质的坚守和对创新的执着，为门店经营提供了有力的 支持。 "这不仅是风味上的坚守，更是对'新鲜'与'健康'这一当代核心诉求 ...

这是新消费智库第 2 7 3 2 期文章 新消费导读 深圳福田 CBD 的麦记牛奶公司，工作日晚间十点依然有人排队。点 单 率 最 高 的 不 是 奶 茶 ， 而 是 一 碗 需 要 等 待 十 五 分 钟 的 " 古 法 桃 胶 炖 奶"。 这个 看似传统的消费场景，正悄然成为一笔大生意。过去两年，以 主打新 "新中式养生糖水" 为定位的品牌完成了令人瞩目的线下扩张 。 作者 ：会写字的机器猫 来源：新消费智库 据《中国饮品快报》报道， 麦记牛奶公司门店已突破 700 家 ，并宣布了年开千店的激进目标；而获得喜茶创始人聂云宸等投资的 赵记传承 ，全国门店已超过 650 家。 由新茶饮品牌茶颜悦色以店中店形态推出的【酥山糖水铺】也在加速扩张，而更多茶饮巨头古茗、 COCO 等都在跨界卖糖水，一股新糖水风 口悄然而至。 作为对比，传统糖水巨头 满记甜品 与 鲜芋仙 已显疲态：根据红餐大数据，满记甜品目前门店约 200 家，鲜芋仙则在 500 家左右。 新消费智库认为 ，这种增长的背后，远不 只是 一个冰冷的 门店数字游戏，而是一场正在发生的、深刻的品类 价值 重 做 。 当新茶饮行业在 " 卷水果、卷奶底、卷联 ...

文 | 窄播杨奕琪（上海） 「糖水」又一次火了。 10年前，以满记甜品、鲜芋仙、许留山为代表的台式和港式糖水品牌，在国内掀起了「糖水」的第一波消费热潮。如今这股热潮再度回归，麦记牛奶公 司、汕心・潮汕甜汤、怡满分等多个新中式养生糖水品牌加速全国拓店，就连海底捞也在门店上线了自助糖水铺子。 其中，麦记牛奶公司的扩张势头尤为迅猛，麦记总经理谢永亮告诉《窄播》，今年预计在全国开出超1000家门店。作为对比，满记甜品、鲜芋仙经营多 年，门店数始终未超过800家。 古茗、悸动烧仙草、COCO都可、茶百道等新茶饮品牌也在跨界卖糖水。今年11月，古茗推出炖煮系列甜品碗，恰好契合消费者在冬季的热饮需求，快速 带动11月上半月业绩增长，且对整月业绩起到明显提振作用。 从左至右分别是：麦记、古茗、汕心 为什么这么多品牌开始卖糖水 仔细观察这一批糖水新品牌的菜单，不难发现他们的主打单品不再是芒果、芋圆这类被满记、鲜芋仙验证过的传统甜品食材，取而代之的是木薯、桃胶、 银耳、海石花等更具地域特色、主打天然养生属性的食材。 古茗和汕心的「小料」科普 看似简单的食材替换，背后正是糖水行业新老交替期的核心市场机会。 此外，乐百氏创始人何伯权 ...

Core Viewpoint - The rise of "cake-killing parties" reflects a growing trend among dessert enthusiasts to share high-quality cakes at a lower cost, driven by increasing cake prices and limited access to popular dessert shops [5][9][19]. Group 1: Cake-Killing Parties - "Cake-killing parties" involve purchasing well-known cakes and sharing them among participants, allowing everyone to taste different flavors at a fraction of the cost [5][6]. - The average cost per participant at these events is significantly lower than buying individual cakes, with participants like Vivian spending only 143.7 yuan for nine different cakes [6][9]. - The trend originated in Hangzhou and has spread to major cities like Beijing, Shanghai, and Guangzhou, as well as smaller cities [9][19]. Group 2: Market Dynamics - The cake market is becoming increasingly competitive, with a rapid introduction of new flavors and types, leading to higher prices for consumers [20][22]. - Consumers are expressing dissatisfaction with cake prices, with many feeling that cakes have become luxury items [24]. - Despite high prices, the demand for cakes remains strong, particularly among young people seeking comfort food amid rising work and life pressures [24][26]. Group 3: Marketing Opportunities - Businesses are recognizing the potential of cake-killing parties as a marketing tool, with some brands sponsoring events to gain exposure [26][30]. - Local dessert shops are leveraging these gatherings to attract customers and promote their products, often providing free samples or drinks in exchange for social media promotion [36][38]. - The phenomenon has led to a mix of genuine consumer engagement and opportunistic marketing, raising questions about the future of these events [38][39].

Core Insights - Emmi, a Swiss dairy major, is acquiring The English Cheesecake Company to enhance its desserts portfolio and solidify its position as a "category captain" following a previous acquisition of Mademoiselle Desserts in France [1][5] Company Overview - The English Cheesecake Company, founded in 2000, specializes in premium cheesecakes based on traditional British recipes, offering a range that includes classic, vegan, frozen, and snack formats [2] - The company generated sales of approximately £23 million ($30.1 million) in its last financial year and is listed with major UK retail chains while also supplying the foodservice channel [2] Financial Performance - The English Cheesecake Company reported a turnover of £22.8 million in the year ending 31 March, an increase from £19.8 million in the previous year [3] - Operating profit rose to £1.6 million from £1.4 million, and net profit increased to £1.1 million from £925,622 [3] Strategic Rationale - Emmi's acquisition of The English Cheesecake Company is seen as a strategic move to enhance its presence in the premium cheesecakes segment, aligning with the global indulgence megatrend [5] - The acquisition is expected to create synergies within Emmi's portfolio and strengthen its distribution strategy in the UK market [5] Market Position - Emmi operates in around 60 countries with 72 production sites across 13 markets, employing approximately 12,000 people [6] - In the first half of 2025, Emmi's group sales increased by 12.7% to SFr2.27 billion ($2.8 billion), largely driven by a positive acquisition effect of 11.8% despite a negative currency impact of 3.5% [6]

以下文章来源于九行Travel ，作者牧羊 九行Travel . 新周刊旗下文旅生活媒体，与你『行遍九州，探索世界』。 本文来自微信公众号： 九行Travel ，作者：牧羊，编辑：曾宝气，题图来自：作者供图 最近几周的周末，在城市的各种共享空间里，常常能看到这样一幅景象——近20人围着一张长桌， 桌上整齐地码放着10多个包装各异的蛋糕，空气中弥漫着奶油的香气。 别误会，这可不是公司下午茶，而是最近流行的 " 杀糕局 " 。杀糕局听起来有点凶狠，但其 实"杀"字源于"切"蛋糕的核心动作，形象地概括了大家分食蛋糕的场景。 在社交媒体上，杀糕局的召集帖往往在发布后数小时内便宣告满员。 以九行记者的亲身经历为例， 预定周六举行的活动，在周二发布预告当天就迅速集满20人。 第一次组织杀糕局的群主Momo对此也有些惊喜。在教育行业工作的她本就是甜品爱好者，对杀糕局 的概念非常感兴趣，但在网上搜寻了好几个局，都因为时间不合适无法成行。"既然如此，不如自己 组局杀糕，也算是一种独特的体验。"Momo说。 △杀糕局的蛋糕数量一般为8~12个，此次组局人 均180元。（图/牧羊 摄） 杀糕局的灵感，源于拼单。热衷甜品的网友既想品 ...

Core Viewpoint - The article highlights the rapid rise of "Nai Pi Zi Tang Hu Lu" (milk skin candied hawthorn) as a trending dessert in China, driven by its unique flavor and visual appeal, leading to significant consumer demand and market opportunities [6][11][25]. Group 1: Product Popularity - "Nai Pi Zi Tang Hu Lu" has become a top trending product, with social media buzz generating over 600 million views on platforms like Douyin [7][11]. - The product's price has surged, with offline sales reaching 48 yuan per skewer and online prices being speculated at 99 yuan, indicating high demand despite the elevated cost [11][14]. - Long queues at stores across cities like Shanghai and Nanjing reflect the product's popularity, with some consumers waiting up to 70 minutes to purchase [9][10]. Group 2: Product Innovation - The product features two key upgrades: a layer of milk skin made from fresh milk that enhances flavor and texture, and the introduction of various innovative fillings beyond traditional hawthorn [15][18]. - The combination of flavors and textures creates a multi-layered taste experience, appealing to consumers' desire for both taste and aesthetics [19][20]. - The visual appeal of the product, with vibrant colors and creative shapes, enhances its marketability as a "photo-worthy" item [23][24]. Group 3: Market Expansion - The success of "Nai Pi Zi Tang Hu Lu" has prompted other food and beverage brands to explore "Nai Pi Zi" as a core element in their product lines, leading to a diverse range of offerings [25][26]. - Tea brands have successfully integrated milk skin into their products, resulting in significant sales increases, such as a 60% rise in sales for a new product combining milk skin and hawthorn [26][29]. - The baking sector is also innovating with milk skin, creating products like milk skin cakes and rolls that cater to consumer preferences for unique flavors and textures [34][36]. Group 4: Underlying Factors for Success - The article attributes the rise of milk skin products to low innovation costs and a well-established supply chain, making it easier for brands to experiment with new offerings [55][56]. - The unique taste and clean ingredient profile of milk skin resonate with consumers seeking natural and additive-free products, enhancing its appeal [65][66]. - The versatility of milk skin allows for various consumption methods, from direct eating to incorporation in drinks and desserts, contributing to its popularity [67][68]. Group 5: Challenges Ahead - The lack of standardized definitions for "Nai Pi Zi" poses challenges for industry-wide consistency and scalability [76][78]. - High production costs, with approximately 3 kilograms of milk needed to produce 1 kilogram of milk skin, limit widespread adoption [79][80]. - The high-fat content of milk skin may conflict with current health trends, and the reliance on novelty may hinder long-term consumer loyalty [82][83]. Conclusion - The "Nai Pi Zi" phenomenon illustrates the potential for local ingredients to drive market trends, suggesting a replicable model for future product innovations in the food industry [88][89].

Core Insights - The innovative dessert "Milk Skin Candy Hawthorn" has rapidly gained popularity, becoming a trending item across various cities in China, with significant social media engagement and long queues at stores [1][4][6] Group 1: Product Popularity - The product has seen a surge in demand, with related posts on Xiaohongshu reaching hundreds of thousands and Douyin views exceeding 600 million [1] - In Shanghai, the offline price for a single Milk Skin Candy Hawthorn is 48 yuan, while online prices have soared to 99 yuan, indicating a strong market demand despite high prices [6][8] Group 2: Product Differentiation - The Milk Skin Candy Hawthorn features two key upgrades: a layer of milk skin made from fresh milk that enhances flavor and texture, and the introduction of various innovative fillings beyond traditional hawthorn [9][10] - The dessert offers a multi-layered taste experience, combining crispy outer sugar coating, soft and fragrant milk skin, and juicy fruit fillings, appealing to both taste and visual aesthetics [10][11] Group 3: Market Expansion - The success of Milk Skin Candy Hawthorn has prompted tea and bakery brands to explore "Milk Skin +" product lines, integrating milk skin into various offerings, such as drinks and baked goods [12][18] - New products like milk skin-infused teas and cakes have emerged, demonstrating the versatility and market appeal of milk skin across different food categories [20][21] Group 4: Industry Challenges - The lack of standardization in defining "milk skin" poses a challenge for the industry, as different brands interpret and utilize the ingredient in various ways [40] - High production costs and fluctuating raw material prices hinder the widespread adoption of milk skin products, with significant resource loss during production [41] - The high-fat content of milk skin may conflict with current health trends, and the reliance on social media for sales raises concerns about long-term consumer loyalty [42][43] Group 5: Future Outlook - The milk skin phenomenon illustrates the potential for local specialty ingredients to create market excitement, suggesting a replicable model for future food innovations [44][45]

Core Insights - The article discusses the rising popularity of Chinese street food, particularly spicy hot pot (麻辣烫), in Japan, highlighting how these foods have transformed from local staples to trendy, high-end dining experiences for young Japanese consumers [1][3][21] Group 1: Popularity of Chinese Street Food in Japan - Spicy hot pot has become a new social currency in Japan, with an average price of 2000 yen (approximately 95 RMB) for 500 grams, making it a premium choice compared to traditional Japanese meals [3][9] - The experience of queuing for hot pot has turned into a social media event, with young people eagerly sharing their experiences online [3][5] - The selection process for ingredients is likened to shopping for cosmetics, enhancing the overall dining experience [5][11] Group 2: Cultural Adaptation and Innovation - Chinese dishes have been localized in Japan, with unique adaptations such as ice cream-filled fried dough sticks and strawberry-flavored mapo tofu, appealing to local tastes [13][18] - The core recipes of these dishes remain unchanged, but their presentation and marketing have been revamped to create a sense of luxury and exclusivity [12][20] Group 3: Global Expansion of Chinese Cuisine - The article emphasizes that Chinese cuisine is gaining traction globally, with examples like Din Tai Fung in Dubai and Liu Yishou hot pot in New York, showcasing the versatility and appeal of Chinese flavors [23][25] - The supply chain advantages from Chinese pre-made food companies ensure consistent quality and lower costs, facilitating the global expansion of these once-local street foods [21][25]

Core Insights - Zhao Ji Chuan Cheng, a Cantonese dessert brand, has opened over 650 stores nationwide and is rapidly leading the Northeast dessert market with its signature Ginger Milk Pudding [1][3] - The brand aims to transform the "desertification" of the Northeast dessert market and expand its presence across China, with new stores in various regions generating significant customer interest [3][9] Expansion and Market Performance - During the National Day holiday, new stores in Shenyang and Changchun achieved sales exceeding 20,000 yuan on their opening day, quickly ranking first in local popularity [1] - Zhao Ji Chuan Cheng has opened over 40 new stores across 19 cities recently, with total store count surpassing 650, indicating strong market demand and brand recognition [9] Product Innovation and Customer Engagement - The brand has innovated its traditional Ginger Milk Pudding preparation method, enhancing its appeal to modern consumers and achieving over 15 million servings sold annually [3][5] - Zhao Ji Chuan Cheng offers a diverse product range with over 50 dessert varieties and more than 20 snack options, catering to young consumers' preferences [5] Store Design and Customer Experience - Starting from July 2025, the brand will upgrade its store design to reflect a new Chinese style, enhancing the dining experience and increasing table turnover rates [7] - To address long wait times, the brand has introduced thoughtful services such as gifts for extended waiting periods, demonstrating its commitment to customer care [5]