Core Insights - The 113th National Sugar and Wine Commodity Fair opened in Nanjing, highlighting the integration of technology and health, with a new "Healthy Food and Technology Service Zone" attracting significant attention [1][3] - Dingdong Maicai showcased its low GI food section and clean ingredient series, emphasizing its commitment to health-focused products and quality consumption trends [1][3] Company Developments - Dingdong Maicai's low GI food section, launched in May 2025, has expanded to 70 products by September, significantly increasing the variety of low GI staple foods available [3][5] - The company presented several self-branded products under the "clean ingredients" label, adhering to a philosophy of minimal additives to enhance natural food properties [3][5] Market Trends - The low GI food market is transitioning from a slow cultivation phase to a full-scale expansion, driven by rising consumer awareness of health-related topics such as weight management and nutrition [3][5] - Sales of health-labeled products at Dingdong Maicai surged, with clean ingredient products exceeding 500 million yuan in sales in the first half of the year, and low GI product sales increasing from under 1 million yuan in 2023 to nearly 60 million yuan in the same period [5] Industry Challenges - The health food market faces challenges including an incomplete standard system, severe product homogeneity, and insufficient R&D capabilities [5] - Dingdong Maicai plans to address these industry pain points through demand-driven R&D, experience upgrades, comprehensive coverage, and holistic health food services [5]

Group 1: Types of Biscuits - Common types of biscuits include chewy biscuits, crispy biscuits, fermented biscuits, wafer biscuits, and filled biscuits, each with distinct characteristics based on ingredients and preparation methods [5] - Chewy biscuits have a longer kneading time, more gluten, and less oil, resulting in a chewy texture [5] - Crispy biscuits typically have higher oil and sugar content, leading to a crumbly texture with visible air pockets [5] - Fermented biscuits, like soda biscuits, use yeast to create bubbles, resulting in a crispy texture with a unique aroma [5] - Wafer biscuits consist of thin layers baked with cream filling, producing a light and crunchy bite [5] - Filled biscuits have a richer flavor due to fillings like jam or cream, but consumers should be mindful of their calorie and fat content [5] Group 2: Biscuit Texture and Structure - The crumbliness of some biscuits is primarily due to high oil content, low water content, and a loose structure [6] - The use of butter or shortening in the dough prevents flour from absorbing water, resulting in a more fragile and crispy biscuit [6] - During baking, moisture evaporates, and the starch dries out, contributing to the crispiness similar to dehydrated snacks [6] - The steam generated during baking creates small air pockets, leading to a delicate structure that enhances the crispiness [6] Group 3: Biscuit Storage and Preservation - To maintain crispness, biscuits can be reheated in an oven or air fryer for about 5 minutes, which helps expel moisture [7] - Alternatively, biscuits can be lightly toasted in a pan without oil to remove moisture [7] - Proper storage involves sealing biscuits in airtight containers and controlling humidity and temperature, ideally below 25°C and at less than 50% humidity [15] - After opening, biscuits should be consumed quickly or can be frozen to extend shelf life [16] Group 4: Health Considerations - Certain biscuits, such as cookies, filled biscuits, and puff pastries, are more likely to contribute to weight gain due to high sugar and fat content [12] - Cookies can contain over 30% sugar and fat, making their caloric content significantly higher than that of steamed buns [12] - Filled biscuits may have fat content ranging from 20% to 30% due to added syrups and creams [12] - Low GI biscuits are made from whole grains and fibers, which digest slowly and are suitable for individuals managing blood sugar levels [14] - Consumers with specific dietary needs should focus on ingredient labels to choose lower sugar and fat options while controlling portion sizes [18]