品牌扎堆上新， 木薯单品成"流 量担当" 木薯，是大戟科 植物的块根，富 含淀粉，曾是珍 珠奶茶中"珍 珠"的主要原料 之一。作为两广 地区冬季传统糖 水的核心食材， 每年秋冬收获 季，当地人将其 慢炖成热乎乎的 "Q弹"木薯，引 爆今冬茶饮市场 _南方+_南方 plus 近日，茶饮圈刮 起一阵"木薯旋 风"。这个原本 深藏于两广地区 糖水铺的小众食 材，凭借软糯弹 牙的独特口感， 成为茶百道、古 茗、沪上阿姨、 煲珠公等品牌 的"上新密码" ， 多地门店出现断 货热潮。 糖水，其甜而不 腻、粉糯绵密的 口感，承载着温 暖的季节记忆。 如今，这股"古 早味"被新茶饮 品牌巧妙转化， 成为冬季限定爆 款的灵感来源。 自去年冬季起， 木薯在新茶饮界 的攻势愈发密 集。2025年11 月，古茗在全国 1.2万余家门店 同步上线"桃胶 木薯炖奶"，凭 借多重咀嚼感登 顶销量榜首，多 地门店的木薯小 料一度断货。 12月，煲珠公推 出"木薯牛奶、 麻木薯薯、麻木 薯薯奶茶"系列 木薯饮品，累计 卖出112万杯， 成为品牌继老红 糖珍珠奶茶之后 的第二大爆款； 沪上阿姨上 线"超糯溏心木 薯炖奶"，持续 加码这一热门赛 ...

Core Insights - The article emphasizes the importance of capturing industry dynamics and core values for baking professionals and enthusiasts, highlighting the launch of a monthly column by Tokyo Baking Professionals in 2026 to provide insights into global baking trends and domestic market dynamics [1] Domestic Hot Trends - The new tea beverage sector is increasingly integrating with baking, with leading brands introducing dessert-like flavors in their products, such as "super glutinous molten tapioca milk" and "thick lava cocoa mousse" [2] - 7-ELEVEn has launched new sandwiches, promoting a "baking day" discount to enhance immediate baking consumption scenarios, indicating a trend towards cross-industry integration and market penetration as key growth strategies [4] - The brand Bao Shifu is expanding its product offerings and global presence, opening its first bread specialty store in Wuhan and planning to open more than 30 stores worldwide by 2026, including in the U.S. and Southeast Asia [4] - The price of imported cream has surged by 27%, leading to a rise in the market acceptance of domestic baking ingredients, with brands like Yili gaining popularity due to stable pricing and suitable taste [4] - Community independent stores focusing on "freshness, convenience, and neighborhood relationships" are becoming a hot trend in entrepreneurship, filling the gap between large chains and community needs [5] Flavor and Ingredient Trends - The 2026 Food Flavor Trend Report indicates a rising consumer preference for fresh, spicy, and sour flavors, while the preference for sweet and salty flavors is declining [6] - Puratos has identified four major trends in baking: texture mixing, protein enhancement, smaller portions, and the rise of sour flavors, reflecting a consumer pursuit of balance between indulgence and health [10][13] - The popularity of the two-ingredient "Japanese cheesecake" on TikTok showcases a trend towards simple, visually appealing desserts that are easy to make [11] High-End Dining and Baking Integration - The Michelin-starred restaurant Noma is set to open a location in Los Angeles, indicating a deepening integration of high-end dining and baking, with unique fermentation techniques and flavor combinations that could influence the industry [12] Monthly Core Trends - Flavors like strawberry, chocolate, matcha, and cherry continue to dominate, with sweet and savory combinations becoming a core competitive advantage [27] - Two main innovation lines are emerging: holiday adaptations with auspicious themes and health upgrades incorporating low-calorie, low-sugar, and natural ingredients [27] Future Innovation Directions - The Chinese baking market is expected to focus on diverse scenarios, with affordable and premium products being developed simultaneously, and classic categories seeing innovation [29] - There is a strong emphasis on local and health-oriented ingredients, with a focus on traditional flavors and seasonal offerings [29] - The trend of frozen baking products is expected to increase due to their convenience and standardization, particularly in breakfast and office settings [29]