Group 1 - The core viewpoint of the article highlights the transformation of instant noodles from being perceived as unhealthy, high-oil, and high-salt products to a healthier, gourmet option that fits various modern consumption scenarios [1][2][4] Group 2 - The convenience food industry is undergoing a health-oriented transformation driven by consumer concerns over health impacts of fried products, leading to innovations such as non-fried processing techniques and the "three reductions" strategy (reducing oil, salt, and sugar) [2] - New technologies are being implemented to enhance flavor while reducing unhealthy ingredients, including the use of potassium chloride as a salt substitute and freeze-drying techniques to preserve the original taste of ingredients [2] Group 3 - Instant noodles have evolved from basic products to include premium ingredients like beef, eggs, and even luxury items like crab roe, with significant advancements in broth technology enhancing the overall quality [3] - Marketing strategies have also adapted, with brands collaborating on limited edition flavors and innovative packaging designs that cater to single-serving needs and health-conscious consumers [3] Group 4 - The usage scenarios for instant noodles have expanded beyond traditional contexts to include family meals, social gatherings, and even as a social medium in urban "noodle cafes," reflecting a shift in consumer behavior and lifestyle [4]

Core Viewpoint - The collaboration between White Elephant Food and Wang Yibo aims to elevate the brand's strategy and leverage the popularity of its products on social media platforms [1][4]. Group 1: Brand Collaboration - White Elephant Food announced Wang Yibo as its brand ambassador, enhancing the visibility of its popular products like "Soup is Good" and "Spicy Noodles" [1][4]. - The partnership is rooted in their shared background from Henan, which fosters emotional resonance with consumers [4]. - The marketing campaign includes a significant social media presence and the creation of themed locations to generate buzz [4]. Group 2: Product Innovation - White Elephant Food has consistently focused on user needs, leading to the creation of several hit products such as "Old Hen Soup Noodles" and "Coriander Noodles" [5][6]. - The "Soup is Good" product line has sold over 3 billion servings and has been the top-selling instant noodle product for five consecutive years [5]. - The introduction of "Coriander Noodles" has been validated by market data, and it is expected to become another flagship product for the brand [6]. Group 3: Brand Strategy - White Elephant Food has been dedicated to the concept of "Chinese Good Noodles" for 28 years, emphasizing quality and consumer connection [7]. - The company is undergoing a comprehensive brand upgrade, focusing on regional flavors and traditional Chinese culinary elements [8]. - The "Spicy" market has grown significantly, with White Elephant capitalizing on this trend through various spicy noodle products [8]. Group 4: Market Presence - By 2025, White Elephant Food plans to establish 15 production bases across China, covering over 30 provinces and exporting to 76 countries [9]. - The company has maintained rapid growth over the past two years, becoming a representative of successful domestic brands [9]. - The appointment of Wang Yibo as a brand ambassador is part of a strategy to engage younger consumers and revitalize the brand's image [9].