东京烘焙职业人原创《中国烘焙匠人店》系列已开启。来 # 听创始人说，说他们精彩的创业故事。 我们希望能够从创始人、主理人的经历中，去记录、去观察、去思考开店这件不容易的事情，我们 相信，这是一种值得探索的事。 【独家采访 · 第 194 家】 " 全麦面包真的能吃吗？" "健康烘焙只能是干噎难咽的代名词？" 在烘焙行业 "伪健康" 概念泛滥、内卷加剧的当下，无数消费者被配料表套路、为口感妥协。 而 HIITSUP全能博仕 （HIITSUP日加能升级品牌） ，却用7年时间逆势突围 ——创始人针对18- 35岁人群健康需求出发，以"真原料+硬技术" ，让产品成为消费者的"放心之选"，特别受热衷中高 端消费的女士喜爱，复购率达70%以上。 近日，东京烘焙职业人专访了HIITSUP全能博仕联合创始人李团结，听一听他在健康烘焙赛道的破 局之道，以及一个食品品牌如何用真诚与技术硬刚行业内卷。 东京烘焙职业人： HIITSUP 全能博仕已成立七年，能否分享品牌创立初衷，以及从初期产品到烘 焙赛道的转型逻辑？ 李团结： 创立前我长期从事金融、环保等多领域咨询工作，节奏快、强度大，因此养成了长期健身 的习惯。作为资深健身爱好者 ...

减重30斤后才发现：很多流行的减肥方法其实并不靠谱，而这5个简单直接的做法，减重速度快，还不容易反弹，值得收藏！ 方法1、坚持吃早餐 以下文章来源于体重管理三年行动 ，作者体重管理三年行动 体重管理三年行动 . 响应国家"健康中国2030"战略，落实"体重管理年"三年行动，本账号发布权威资讯 早餐是一日新陈代谢的"启动键"，一顿营养丰富的早餐能为身体补充能量，激活代谢，让你上午消耗更多热量。减脂早餐可以选择全麦面包、 牛奶和水果，既有饱腹感又营养均衡，还能帮助午餐合理控制食量，避免暴饮暴食，对减肥非常有利。 方法2、多喝水，远离饮料 不要等到口渴才喝水，要主动补充水分，并且戒掉各种含糖饮料，这些饮品不仅影响血管健康，还容易导致脂肪堆积。水是最健康、无热量的 饮品，补水还能让胃有充盈感，降低食欲。尤其饭前喝一杯水，可以有效减少正餐的摄入量。每天保证2升水分，多次分批饮用，有助于稀释 血液、促进代谢，加快身体排毒。 方法3、每餐只吃八分饱 吃饭时切忌吃到撑，每顿吃到七八分饱就停下，能有效控制总热量摄入。想感知八分饱，可以放慢进食速度，细嚼慢咽，这样更容易察觉饱腹 信号；当不再觉得饿、吃饭速度变慢时就可以放下筷子。 ...

Core Insights - High sugar diets can severely impact kidney health, leading to conditions such as diabetic nephropathy and proteinuria, which are early signs of kidney disease [2][3] - Many common foods and beverages contain hidden sugars that contribute to excessive sugar intake, often without consumers realizing it [3] - Practical methods for reducing sugar intake and protecting kidney health are available, emphasizing lifestyle changes over medication [4] Group 1: Impact of High Sugar Diets - High sugar consumption leads to increased blood sugar levels, forcing the kidneys to work harder to filter excess sugar, which can damage kidney function over time [2] - The kidneys can become overwhelmed, leading to conditions like proteinuria, where protein leaks into urine, indicating early kidney damage [2] Group 2: Hidden Sugars in Common Foods - Many foods contain "invisible sugars," such as a bottle of iced tea containing the equivalent of 10 sugar cubes, which may not taste overly sweet [3] - Products marketed as healthy, like whole grain bread, can still contain significant amounts of sugar if sugar is listed among the top three ingredients [3] Group 3: Practical Tips for Sugar Control - Strategies such as the "half method" for sweet drinks can help manage sugar intake, allowing enjoyment of sweet beverages while reducing overall consumption [4] - Setting a "no sugar day" each week can provide a break for the kidneys, promoting better health [4] - The recommended daily sugar intake for the average person should not exceed 25 grams (approximately 6 sugar cubes), with lower limits for those with hypertension or diabetes [4]

Core Viewpoint - The article discusses the rising trend of whole grain foods in China, driven by health awareness and government initiatives, but highlights the challenges in consumer acceptance and product quality [2][4][11]. Group 1: Industry Trends - Whole grain foods, such as whole wheat mooncakes and brown rice, are gaining popularity as consumers become more health-conscious [2][3]. - The National Whole Grain Action Plan (2024-2035) aims to promote whole grain consumption, yet the current consumption rate in China remains below 1%, compared to 20%-35% in developed countries [2][4]. Group 2: Consumer Behavior - Consumers are increasingly interested in whole grain products, but face confusion due to complex ingredient labeling and a lack of clear standards [3][4]. - The average daily intake of dietary fiber in China is only one-third of the recommended amount, indicating a need for increased whole grain consumption [4][11]. Group 3: Product Development Challenges - Whole grain products often have a rough texture and limited variety, which conflicts with traditional preferences for refined grains [4][5]. - The absence of mandatory standards for whole grain labeling leads to inconsistencies in product quality and consumer trust [4][5]. Group 4: Technological Innovations - Companies are developing new processing technologies to improve the taste and shelf life of whole grain products, such as enzyme treatment and micro-pulverization [7][8]. - Innovations in preservation techniques are extending the shelf life of whole grain foods, addressing storage challenges [8][10]. Group 5: Industry Structure and Standards - The whole grain industry in China is still in its infancy, characterized by small-scale enterprises and low market concentration [11][12]. - The National Whole Grain Action Plan emphasizes the need for a complete industrial chain and encourages the establishment of collaborative innovation platforms [12][13]. Group 6: Policy Recommendations - Experts suggest that government-led initiatives should focus on creating a robust standard system for whole grain products to enhance market recognition and consumer confidence [12][13]. - Local governments are already implementing policies to improve whole grain product standards and traceability, which could serve as models for national initiatives [13].

Core Viewpoint - The article discusses the transformation and innovation in the Chinese baking industry, highlighting the importance of health and daily consumption in product development, as well as the role of retail channels in driving this change [1][41]. Group 1: Event Overview - The German Industrial Baking Localization Practice and Nutritional Innovation Summit was held in Suzhou, Kunshan, featuring key figures from the German Consulate, Ston Group, and Wang Sen Education Group [1]. - The summit gathered experts and representatives from the baking industry to discuss the industrial transformation of the Chinese baking sector [1]. Group 2: Insights from Key Speakers - Li Qun, from Hema Baking, emphasized the evolution of Hema's baking strategy from creating "explosive products" to becoming a daily necessity for consumers [14][15]. - The focus has shifted to integrating baked goods into daily meals, addressing the need for higher repurchase rates amid market homogenization [20][21]. Group 3: Consumer Trends and Product Development - The younger demographic is increasingly interested in health-conscious options, seeking baked goods that are both tasty and nutritious [27]. - Hema defines "delicious" through three dimensions: good craftsmanship, quality ingredients, and health orientation [23]. - The company aims to eliminate additives and promote clean labels, ensuring transparency in product ingredients [25][40]. Group 4: Market Positioning and Supply Chain Strategy - Hema is extending its reach into the upstream supply chain, establishing partnerships for local ingredients like matcha to enhance brand recognition [33]. - The company is focusing on creating products that cater to various consumption scenarios, such as single-serving items and small celebration cakes, to enhance brand presence in daily life [32][41]. Group 5: Industry Challenges and Opportunities - The baking industry faces challenges of homogenization and price wars, prompting Hema to differentiate itself through health, scenario-based offerings, and deep supply chain engagement [41]. - Hema's approach illustrates that retail channels can actively drive industrialization and localization transformations rather than passively accepting changes [41].

Core Viewpoint - The article discusses the transformation and opportunities within the Chinese baking industry, particularly focusing on the rise of e-commerce and live streaming as new sales channels for baking products, exemplified by the success story of Zheng Ma Qing Yun and his brand "Wang Pi Xiao Lao Ban" [1][11][32]. Group 1: Event Overview - The German Industrial Baking Localization and Nutritional Innovation Summit was held in Suzhou, Kunshan, featuring key figures from the German Consulate, Ston Group, and Wang Sen Education Group [1]. - The summit gathered experts and representatives from the baking industry to discuss the industrial transformation of the Chinese baking sector [1]. Group 2: Key Insights from Zheng Ma Qing Yun - Zheng Ma Qing Yun's live streaming channel "Wang Pi Xiao Lao Ban" achieved significant success, generating over 300 million in revenue after starting with a 10 million performance in the first year [11][20]. - His approach involved understanding consumer psychology and treating the live streaming space as a "retail experiment" [12][14]. - The success factors included timing advantages in live streaming and product selection, particularly focusing on health trends and niche markets like alkaline water bread [20][22]. Group 3: Market Dynamics - The article highlights a shift in the baking industry where traditional metrics of profitability are being replaced by customer acquisition power, with baked goods serving as entry products to attract consumers [28][30]. - The concept of "sheep's wool coming from the chicken" illustrates how baked goods are used to drive traffic to higher-margin products in retail settings [28][30]. Group 4: Future Paths for White Brands - The future of white brands in the baking industry may follow three paths: being integrated into major retail/e-commerce platforms, strengthening niche segments, or upgrading to branded products [39]. - The emphasis is on transforming occasional purchases into daily consumption, aligning with health-conscious lifestyles [41].

Core Viewpoint - The financial performance of Tao Li Bread (603866) in the first half of 2025 shows a significant decline in both revenue and profit, reflecting the deep challenges faced by traditional baking companies amid consumer upgrades and channel transformations [1] Financial Performance - In the first half of 2025, the company reported revenue of 2.611 billion yuan, a year-on-year decline of 13.6% [1] - The net profit attributable to shareholders was 204 million yuan, with a year-on-year decrease of 30% [1] - For the full year of 2024, revenue fell by 9.93% to 6.087 billion yuan, and net profit decreased by 9.05% [1] - The first quarter of 2025 saw an even larger revenue decline of 14.2% and a net profit reduction of 27.07% [1] - The gross margin remained around 23%, slightly recovering from the first quarter but still below levels seen before 2022, indicating ongoing cost pressures and underutilization of capacity [1] Market Competition - The baking sector has seen an influx of cross-industry competitors, with traditional giants like Dali Foods and Binbao accelerating their presence in the short-shelf-life market, intensifying market competition [2] - Tao Li's brand premium is diminishing, and terminal sales are slowing down due to this price war [2] - The company's R&D investment dropped sharply by 31.84% in 2024, with an R&D expense ratio of only 0.38%, significantly lower than the industry average of 3.2% [2] Channel and Product Strategy - The company heavily relies on supermarket channels for revenue, which has been challenged by competitors promoting their own in-store baked goods and new retail formats enhancing supply chain advantages [2] - Tao Li has lagged in emerging channels like instant retail and community group buying, missing out on online traffic opportunities [2] - Consumer demand for low-sugar and high-fiber baked products is rising, but the company's product line remains focused on traditional sweet bread, with slow progress in health-oriented transformations [2] Regional Expansion Challenges - The company's national expansion strategy has faced setbacks in southern regions, particularly in South China, where revenue has significantly declined due to differences in consumer habits, regional brand competition, and high supply chain costs [3] - Despite new production bases in East and Central China, low capacity utilization and depreciation costs are eroding profits [3] - Although wheat prices have decreased from their 2023 highs, they remain elevated, compounded by rising oil prices, which continue to pressure gross margins [3] Strategic Adjustments - In response to these challenges, the company is implementing multi-dimensional adjustments, including accelerating its presence in instant retail and community group buying by partnering with platforms like Meituan and Pinduoduo [3] - Product upgrades are underway, with the introduction of low-sugar and whole grain products, as well as exploring co-branded and seasonal limited-edition products [3] - The second half of 2025 will be a critical period for assessing the effectiveness of these strategic adjustments [3]

Core Viewpoint - The article discusses the dangers of extreme dieting and weight loss methods, highlighting the physical and psychological consequences of such practices. Group 1: Health Risks of Extreme Dieting - Overly restrictive diets can lead to nutritional imbalances, resulting in symptoms like dry skin, hair loss, and muscle weakness due to insufficient intake of essential nutrients [2][4][8] - Low blood sugar levels can occur from excessive carbohydrate restriction, causing dizziness and potential safety hazards during activities like driving [3] - Anemia may develop from inadequate iron intake, leading to fatigue and decreased work efficiency, particularly affecting women during menstruation [4] - Hormonal imbalances from extreme dieting can cause menstrual irregularities, potentially impacting fertility [5][6] - A weakened immune system due to poor nutrition increases susceptibility to illnesses and prolongs recovery times [7] - Osteoporosis risk rises from rapid loss of minerals like calcium, especially in women, leading to increased chances of fractures [10] - Gallstones can form from prolonged low-fat diets, causing abdominal pain and requiring surgical intervention in severe cases [11] Group 2: Strategies for Healthy Weight Loss - A balanced diet with diverse food groups is essential to prevent nutritional deficiencies and support overall health [2][6] - Incorporating low glycemic index foods can help manage blood sugar levels effectively [3] - Increasing iron-rich foods and pairing them with vitamin C sources can improve iron absorption and combat anemia [4] - Regular intake of healthy fats and avoiding extreme calorie restrictions can prevent gallstone formation [12] - Maintaining a healthy eating structure and seeking medical advice for persistent menstrual issues is crucial [6] - Engaging in moderate exercise and adjusting dietary intake can help overcome weight loss plateaus [14] - Addressing psychological aspects of dieting, such as anxiety and depression, is important for sustainable weight management [14][15] Group 3: Identifying Need for Weight Loss - Individuals with a BMI of 28 or higher, especially with excess abdominal fat, are at increased risk for metabolic syndrome and related diseases [17] - Those with existing metabolic conditions like diabetes or hypertension may benefit from even modest weight loss [17] - Adolescents experiencing continuous weight gain post-puberty should be targeted for early intervention to prevent long-term obesity [17]

Group 1 - The article emphasizes the importance of exercising safely during high temperatures, suggesting to avoid midday sun and choose cooler times for physical activities [4][5] - It highlights the need for adjusting exercise intensity and opting for low-impact activities like swimming and yoga to mitigate heat stress [4][5] - Recommendations include wearing breathable clothing and applying sun protection measures to prevent heat-related illnesses [4][5] Group 2 - The article advises on hydration strategies, recommending small, frequent sips of water at room temperature to avoid overloading the kidneys [7] - It suggests supplementing electrolytes lost through sweating with appropriate sports drinks or homemade electrolyte solutions [8] - The importance of consuming low glycemic index carbohydrates for sustained energy during prolonged exercise is also noted [9] Group 3 - The article discusses the significance of protein intake post-exercise, recommending lean sources to avoid feeling greasy [10] - It outlines three dietary prohibitions during summer exercise, including avoiding high-fat and high-sugar foods, caffeinated beverages, and extreme eating habits [11]

Hydration - It is essential to drink water regularly and consume water-rich foods to maintain hydration during high temperatures. The amount of water intake should be based on sweat loss, temperature, and activity level [1] - Sweet beverages do not provide necessary electrolytes like sodium and potassium, making options like fruits, vegetables, nutritious porridge, soup, and lightly salted water better choices for hydration [1] Salt Supplementation - Sodium and potassium are lost through sweat, so it is important not to overly restrict salt intake in hot conditions. Light saltwater is recommended for replenishment [2] - Dietary sources should be prioritized for salt intake, with a variety of soups suggested to enhance daily salt consumption. In cases of high sweat loss, electrolyte-rich beverages may be necessary [2] Increased Vegetable and Fruit Intake - The need for vitamins B1, B2, C, and β-carotene increases in high temperatures, making it important to consume more fruits and vegetables to replenish lost nutrients [3] - Daily recommendations include at least 500g of vegetables and 400g of fruits, focusing on potassium and vitamin-rich options [3] Quality Protein Intake - Protein requirements slightly increase in hot weather, with a recommended energy contribution of 12%-15% from protein, half of which should be high-quality sources [4] - Foods rich in quality protein such as fish, shrimp, eggs, dairy, and lean meats should be included, with specific daily intake recommendations for dairy and soy products [4] Carbohydrate Consumption - Carbohydrates are a vital energy source, and it is advisable to choose complex carbohydrates like whole grain bread and brown rice to provide sustained energy without causing blood sugar spikes [5] Appetite Stimulation - Due to reduced digestive secretions in high temperatures, meals should be visually appealing and varied to stimulate appetite. Light soups before meals can help enhance digestion and appetite [6][7] - Cold dishes and small amounts of cold drinks can also aid in appetite stimulation, but should be consumed in moderation to avoid gastrointestinal discomfort [7] Food Safety - High temperatures accelerate food spoilage and bacterial growth, necessitating strict food hygiene practices. Freshly prepared foods should be prioritized, and stored foods must be checked for quality before consumption [8]