小满时节，走进颍东区多家绿色食品生产企业，探寻该区百亿产业再向新的发展轨迹。 "一早就生产，上午10点40分就能出餐。"在阜阳同福大健康食品城，公司副总经理张建介绍，目前公司 营养餐日产能达到1.25万份。从2022年10月正式开建，到2024年9月建成投产，同福大健康在阜阳快速 扎根、成长。 "实际上，我们还远远没有'吃饱'。我们一期的营养餐日产能可达6万份、面点达30万只，同时还具备烘 焙食品、净菜净肉等生产能力。"张建介绍，基于此，公司正同步推进生产及市场开拓等工作，"相信年 内日产能会得到明显提升。" 转自：新华财经 瓦大番茄、正光三原牛肉、九珍调味品……走进各大商场超市，你会发现，这些常见食品的产地都来自 同一个地方——安徽阜阳市颍东区。2024年，该区绿色食品全产业链产值达110亿元，同比增长 28.65%。 渴望"更进一步"的颍东区又定下新的目标——大力实施绿色食品产业"双百亿"计划，加快打造长三角绿 色农产品供应基地。 紧邻同福大健康，总投资达30亿元的智慧化乳制品中央工厂项目即将建成投产。"目前，我们正在加快 设备安装步伐。"皇氏智慧化乳制品中央工厂项目综合管理部行政主管马滢介绍，预计今年8 ...

Core Insights - The total revenue of China's catering industry is expected to exceed 5.5 trillion yuan in 2024, with a year-on-year growth of 5.3%, indicating a highly competitive market characterized by "stock competition" [1] - The innovation capability of the catering supply chain is identified as a key factor for promoting high-quality development in the industry [1] Industry Trends - The catering industry faces challenges such as severe homogenization of products and weak market survival capabilities due to the lack of operational experience among new entrants [1] - Consumer preferences are becoming increasingly diverse and personalized, influenced by regional taste differences and the evolving demands of younger generations [2][4] Company Strategies - COFCO Catering has developed four unique innovation paths based on the diverse needs of both the back kitchen and front-end consumers: cooking scene line, regional specialty line, regional cuisine line, and specific population line [2][3] - The cooking scene line addresses efficiency and cost issues in the kitchen, while the regional specialty line simplifies the cooking process for chefs by providing standardized flavor profiles [4][5] Product Development - COFCO Catering has launched products such as the "Fu Zhang Gui" frying oil, which can be used for up to 40 hours of continuous frying, extending the usage period by over 30% compared to traditional oils [4] - The company has also developed composite seasonings for regional cuisines, such as Sichuan cuisine, which allows chefs to replicate complex flavors with ease [5] - Customized products targeting specific demographics, such as students and office workers, have been introduced to meet their unique nutritional needs [6]