Consumers are gaining deeper and more professional knowledge about good products. In front of shelves, an increasing number of consumers read ingredients list and nutrition facts. On the Internet, there is more professional interpretation and discussion.

Less fancy marketing gimmicks, more genuine value, and build a moat of differentiation from the source. First-rate ingredients from the world, healthier substitutes, special processes, functional ingredients, anything else we can do to innovate from scratch? 

One of the early-stage challenges of start-ups is that product innovation is often restricted by traditional supply chain or manufacturing system. The new era requires a supply chain that supports small batches, fast iteration, and higher agility.

- How do start-ups look at balance among quality, efficiency, and manufacturing capacity?

- How do start-ups look for partners, integrate resources and make a greater impact with the best combination?

- Is there any new collaborative practice between suppliers and service providers?

Far more than meeting the needs of busy white-collars and kitchen novices to eat well and cook more easily, 3R food has also become a good helper in three meals for consumers who are quarantined in home because of the lasting epidemic. It is expected that C-end 3R food will become more homely and of high quality in the future.

- In the product development, how to achieve differentiation and develop popular products?

- In the supply chain, how to continuously improve the quality and richness of product?

- In the channel, how to layout to improve the convenience of purchase and repurchase?