Core Viewpoint - The article discusses the rising prices of baked goods, particularly the corn tart, which has sparked consumer dissatisfaction and highlighted broader industry issues related to pricing and consumer behavior [3][4][16]. Group 1: Price Discrepancies and Consumer Reactions - The corn tart, priced at 48 yuan, has become a symbol of overpriced baked goods, with consumers expressing outrage over the disparity between the low cost of corn and the high retail price of the tart [3][4][10]. - The emergence of the corn tart has led to a surge in consumer interest, with significant social media engagement, including 7 billion views on Douyin and 67.15 million on Xiaohongshu [7][8]. - Many consumers have reported dissatisfaction with the taste and quality of the corn tart, leading to a wave of negative reviews and discussions about its value [10][11]. Group 2: Market Trends and Consumer Behavior - The article notes a cyclical nature in the popularity of baked goods, with the corn tart currently replacing previous trends like butter rice cakes [6]. - The pricing of baked goods varies significantly among different vendors, with some offering corn tarts for as low as 6 yuan, indicating that high prices are not universal across the market [10][11]. - Consumer behavior is influenced by social media trends, leading to impulsive purchases driven by curiosity and peer pressure, as seen during events like the Guangzhou bread festival [8][10]. Group 3: Industry Insights and Future Outlook - The corn tart phenomenon reflects a broader trend in the baking industry where novelty items can command high prices, but sustainability in the market often requires a return to more reasonable pricing [22]. - Historical examples of once-popular baked goods, such as the "dirty" bread, illustrate that while some items may achieve lasting popularity, many will fade as consumer interest wanes [21][22]. - The article emphasizes that for baked goods to remain in the market long-term, they must balance quality and affordability, moving away from the high-margin strategies that characterize many current trends [22][23].

Core Insights - The article highlights the emergence of over thirty new baking products at the 2025 China Baking New Product Launch Week, focusing on nutritional enhancement as a key trend in the industry [1] - There is a significant shift in consumer perception towards food, moving from a "subtracting" mindset to an "adding" mindset, emphasizing the nutritional benefits of baked goods [5][6] - The demand for functional baked goods is growing, particularly among specific consumer segments such as Gen Z, urban white-collar workers, middle-class mothers, and the elderly [7][9] Group 1: Consumer Trends - Consumers are increasingly defining "health" in a proactive manner, seeking foods that actively benefit their health rather than merely avoiding unhealthy options [6][14] - The focus on health in baked goods has shifted from "low burden" to "high value," with consumers interested in specific health benefits and targeted nutritional content [13][14] - The top three factors influencing consumer purchases of baked goods are taste, freshness, and nutrition, with respective importance scores of 44.3%, 43.2%, and 39.6% [9][12] Group 2: Nutritional Enhancement in Baking - Nutritional enhancement in baking presents a market opportunity, but current product offerings are insufficient to meet consumer demand [12] - The article discusses the challenges of effectively incorporating nutritional elements into baked goods, emphasizing the need for a comprehensive understanding of ingredients and baking processes [16][17] - Stonwell Group's introduction of four nutritional bread products targets different consumer groups and scenarios, showcasing a practical application of health-focused baking [20][21] Group 3: Product Development and Innovation - The four new products include a children's nutritional bread, a women's vitality bread, a convenient snack bread for busy professionals, and a health-focused bread for the elderly, each designed with specific nutritional enhancements [23][24][26][28][30] - Stonwell's approach integrates knowledge of flour, enzymes, baking techniques, and nutritional elements to create effective and palatable products [34][35][37] - The company plans to host a forum to discuss innovations in nutritional enhancement in baking, indicating a commitment to filling the functional gaps in the market [41][42][43]

Core Viewpoint - The rising prices of baked goods, exemplified by the corn tart priced at 48 yuan, have sparked widespread consumer dissatisfaction and highlighted underlying industry issues [3][4][5]. Group 1: Price Discrepancies and Consumer Reactions - The price of corn tarts has become a focal point for consumer frustration, with a significant gap between the cost of raw materials (around 1 yuan per pound of corn) and the retail price of the tarts [3][21]. - The phenomenon of "bread assassins" has emerged, with various baked goods priced exorbitantly, leading to a growing sentiment among consumers that these products are overpriced [4][5]. - Social media platforms have amplified the discussion around the corn tart, with hashtags generating millions of views, indicating a strong consumer interest and reaction [10][11]. Group 2: Market Trends and Consumer Behavior - The corn tart has quickly become a trending product, replacing previous favorites like butter rice cakes, showcasing the cyclical nature of popular baked goods [7][8]. - Many consumers are driven by a herd mentality, often purchasing products without knowing the price, leading to feelings of regret when they discover the high costs [12][14]. - There is a notable variance in pricing among different vendors, with some offering corn tarts at significantly lower prices (as low as 6 yuan) compared to high-end shops [14][15]. Group 3: Industry Dynamics and Product Longevity - The corn tart's rise to fame is attributed to its status as a "golden traffic product" in bakeries, with a high search volume and significant sales figures [21]. - The baked goods market is characterized by a mix of transient trends and stable, affordable products, with consumers showing price sensitivity and preferring lower-priced options [24][26]. - Successful baked goods often transition from being trendy to becoming regular offerings, provided they maintain quality and return to reasonable pricing [25][26][27].

Core Viewpoint - The article discusses the challenges and strategies faced by bakery owners in China, emphasizing the importance of product differentiation, operational efficiency, and community engagement to drive sales and brand loyalty [1][4][7]. Group 1: Product and Service Innovation - The forum highlighted the need for bakeries to innovate in product offerings to create competitive advantages, with successful examples of unique products that cater to local tastes [9][20]. - Bakery owners shared their experiences of overcoming initial challenges and finding unique paths to success through product development and brand marketing [4][18]. Group 2: Revenue Growth Strategies - Hu Mingyang from Fournil shared his journey from a daily revenue of 450 to 80,000, attributing this growth to understanding the industry, maintaining a stable team, and launching a successful flagship product [17][18]. - The importance of focusing on a few key products that drive significant sales was emphasized, with successful bakeries often seeing 40-50% of their revenue from just a few SKUs [18][20]. Group 3: Community Engagement and Localization - Community-focused bakeries like Cat Paw Dough have thrived by creating products that resonate with local tastes and preferences, enhancing customer loyalty through localized offerings [30][31]. - The integration of local ingredients and flavors into bakery products was identified as a key strategy for appealing to consumers and differentiating from competitors [30][32]. Group 4: Operational Excellence - The significance of standardized management practices and talent development was highlighted as essential for scaling bakery operations effectively [80][82]. - The need for a strong operational partner to complement the technical skills of bakery owners was discussed, as many face challenges in business management [37][41]. Group 5: Marketing and Brand Building - The article noted the importance of creating a compelling brand narrative and engaging with customers through social media to build a loyal customer base [41][84]. - Successful bakeries leverage unique marketing strategies, such as collaborations and community events, to enhance brand visibility and customer engagement [72][73].

Core Viewpoint - The rising price of corn egg tarts has sparked significant consumer dissatisfaction, highlighting broader industry issues related to pricing and consumer perception of value [2][4][27]. Group 1: Price Discrepancies - The purchase price of corn is around 1 yuan per pound, while a corn egg tart can sell for as much as 48 yuan each, illustrating a stark contrast in pricing [2][16]. - Different vendors have varying pricing for corn egg tarts, with some high-end shops charging between 20 to 48 yuan, while chain bakeries like Baoshifu offer them for about 8 yuan each [16][18]. - The cost of materials for a corn egg tart is estimated to be around 5-6 yuan, raising questions about the justification for higher retail prices [18]. Group 2: Consumer Behavior - The phenomenon of consumers flocking to try corn egg tarts reflects a common trend of following popular food items, often leading to disappointment when the product does not meet expectations [12][15]. - Social media plays a crucial role in driving consumer interest and trends, with the corn egg tart topic generating significant engagement on platforms like Douyin and Xiaohongshu [11][26]. - The perception of value is critical, as many consumers express dissatisfaction when the taste does not align with the high price they paid [15][27]. Group 3: Industry Trends - The emergence of corn egg tarts as a trending item is part of a cyclical pattern in the baking industry, where new products frequently replace previous favorites [7][32]. - The corn egg tart has become a significant draw for bakeries, with its popularity leading to increased sales and foot traffic [28][40]. - The baking industry is characterized by a mix of high-priced trendy items and stable, affordable products, with consumer sensitivity to price influencing purchasing decisions [33][34]. Group 4: Market Dynamics - The corn egg tart's rise in popularity is attributed to its novelty and the marketing strategies employed by bakeries, which often capitalize on social media trends [20][24]. - The sustainability of such trendy products is uncertain, as many do not maintain their popularity over time, leading to a potential return to more stable pricing for everyday baked goods [35][39]. - Successful long-term products in the baking industry often balance quality and affordability, moving away from the high-price trend to meet consumer expectations [40][43].

Industry Overview - The market size of seabuckthorn beverage in China reached 650 million yuan in 2023, with Yuhang Group generating 220 million yuan in revenue. The industry is expected to continue growing from 2024 to 2030 due to various factors including technology and environmental barriers [1] - The market for Chinese health water has rapidly grown from 10 million yuan in 2018 to 450 million yuan in 2023, with projections to exceed 10 billion yuan by 2028. The competition is divided among traditional brands, new retail platforms, and time-honored pharmaceutical companies [4][17] - The pre-prepared food market is expected to exceed 1 trillion yuan by 2026, but concerns over food safety, such as illegal additives and hygiene issues, have raised consumer worries [7] Market Trends - The sugar-free tea market is experiencing fatigue, with some channels showing negative growth. The rise of Chinese health water is taking market share from sugar-free tea, leading to adjustments in shelf space [2] - The health-conscious trend among young consumers is driving the popularity of herbal drinks, with products like red bean and coix seed water gaining traction [5] - The Z generation is pushing for healthier drinking options, leading to the rise of sugar-free and low-calorie beers, which have reached a market size of 13.8 billion yuan, with 61% of sales coming from this demographic [10] Company Dynamics - Huiyuan Juice has responded to negative rumors about its business status, emphasizing its recovery and market leadership in 100% juice sales after a successful restructuring [12] - Li Ziyuan is entering the functional beverage market with its "VitaYoung" drink, aiming to capture a share of the 140 billion yuan market, but faces intense competition [14] - Starbucks has launched a new ready-to-drink tea and coffee series, focusing on high-quality ingredients and low-sugar formulations to meet health demands [18] Consumer Insights - The demand for personalized and health-oriented products is increasing, with companies needing to address consumer preferences for transparency and quality in their offerings [6][19] - The trend of "water-based health" is gaining traction among young consumers, with a focus on using traditional Chinese medicinal ingredients in modern beverages [5][9] - The market for children's milk is projected to grow at a compound annual growth rate of 5.6%, with A2 milk emerging as a new opportunity [16]

接下来东京烘焙职业人原创《中国烘焙匠人店》系列会一一带大家探访那些在法国面包节中大 放光彩的特色店铺！ 【独家采访 · 第 161 家】 在对面包格外尊重的国度法国，有一个专为面包而设的节日——法国面包节，也称为"La Fête du Pain"，热爱面包的法国人每年都会为纪念面包守护神圣多诺黑（Saint Honoré）举办庆祝 活动。从经典的法棍到别致的花式面包，每一种面包都诉说着一个关于技艺、风味和生活哲学 的故事。 2010年， 法国商务投资署和乐斯福中国 一起把法国面包节带到了中国。 之后每年6月，法国 商务投资署和乐斯福中国都会共同举办中国地区的法国面包节，众多人气品牌和知名烘焙师带 来的亮眼创意让法国面包节成为一项烘焙行业的盛会，中法美食文化的沟通桥梁。 在成都来福士广场一隅，推开大门，大理石与暖光交织的空间里，法棍的脆响、黄油的气息与咖啡 的醇厚交织成一首"面包交响曲"。它不在喧嚣商圈，没有华丽营销，但常年高分霸榜大众点评。 "刚开始真的没人懂，三年才算'沉淀期'。" SHER ne 7 7 7 5 01 H alo IS II De LE 7 t 12 FP # E WHEAT & BAKE ...

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 ...