Will there be less cooking at home when lockdown is over? What changes merit expectation on consumer behaviors and preferences?
Tremendous changes are emerging on consumer goods investments this year. Returning to the nature will be the key topic for catering, condiments and 3R foods? How to initiate to grasp growth opportunites?
Compound condiments, raw materials, equipment, or packaging? What matters most for 3R foods competition?
Higher requirements for umami need both technology upgrade and innovative umami products. What technical innovations are available to upgrade chicken bouillon? Apart from chicken bouillon, what technology can help compound condiments deliver better umami?
Less salt, less sugar, and less fat. Will condiments become less tasty? No, we have the answer today.
Tom Yum, sukiyaki, Italian cuisine...exotic flavors are coming up quietly. Is it possible to bring authentic flavors home in the form of 3R foods?
The vastness and abundance of China have cultivated not only eight cuisine styles but also products marked by over 2400 geographical indications. How can a geographical indication, as the name card of nature, be leveraged to grow consumer base and build successful brands in the realm of condiments and 3R foods?
Sour, spicy, sweet, umami...those flavors are the building blocks of dining experiences that we are so obsessed with. Is there a secret pattern behind all the big trending flavors?
Spiciness is a top celebrity among the primary flavors in the Chinese cuisine. Spiciness can be different in multiple ways. What kind of taste profile of spiciness can be crafted to make it both satisfyingly pungent and addictive?
There is great business potential in lower-tier cities. What are the consumer behaviors and habits in lower-tier cities where the market is not yet saturated? How to set up channels? Is price war the only way to grab shares in lower-tier market?
Rural catering service, group meals, farmer’s markets...There is no lack of opportunity in distributing 3R foods to lower-tier markets.
Quick meal shops, offering noodles mainly, are popular among consumers and investors thanks to its low cost per head, high standardization, and easy duplication. Is it a favorable wind that can help compound condiments and 3R foods take off?
How can foreign products maintain their authenticity in the Chinese market?
There is a stronger demand for "temporary tables" as in contexts like take-aways, trips, family hotpots, etc. One-person dining has increasingly high occurrence. Responding to these trends, sauces of various flavors in small portions, are introduced. The size gets smaller, but this means tremendous changes in strategies of R&D, distribution, branding and marketing.
TikTok, Taobao, channels, brand platforms...whichever is the path for brands to grow from 0 to 1, product takeoff is just the first step, and the real goal is to win steady repurchases. That is when the brand impact is put to test.