Core Viewpoint - The article emphasizes the importance of ingredient innovation in the baking industry, showcasing the launch of two new products by Nanqiao: Aiyichun Pure Cream and Qiaobai Le Fermented Butter, which are set to redefine flavor profiles in baking [1][5][55]. Group 1: Product Launch and Demonstration - Nanqiao held a product launch event for Aiyichun Pure Cream and Qiaobai Le Fermented Butter, presenting them as not just products but as a new approach to flavor in baking [1][3]. - The event featured a live demonstration by renowned French pastry chef Maxime Martel, who showcased the performance of Aiyichun Pure Cream in creating a Black Forest cake, highlighting its smooth texture and fresh dairy aroma [5][12][8]. - Qiaobai Le Fermented Butter was demonstrated in making sourdough croissants, showcasing its complex flavor profile derived from a unique fermentation process involving four types of lactic acid bacteria [14][21][26]. Group 2: Ingredient Quality and Flavor - Aiyichun Pure Cream is made from 100% pure animal milk fat sourced from the North Latitude 38° golden milk source, ensuring a rich and clean taste that maintains its texture under various conditions [8][13]. - Qiaobai Le Fermented Butter offers a multi-layered flavor experience, combining creaminess, acidity, and caramel notes, which enhances the overall taste of baked goods [14][23][26]. - The article stresses that the quality of these ingredients allows for a more authentic flavor experience, moving away from artificial enhancements [53][55]. Group 3: Market Trends and Consumer Preferences - The launch reflects a broader trend in the baking industry where brands are shifting focus from aesthetics to authentic flavors, as consumers increasingly seek genuine taste experiences [53][55]. - The event also highlighted the growing demand for high-quality domestic dairy products in the Chinese market, indicating a shift towards local sourcing and production [57]. - The introduction of these innovative products is seen as a catalyst for the evolution of bakery menus, allowing for quicker adaptation to new flavor trends [50][55].