CC201B - Hall 18 2nd Floor
Consumers are starting to lead the new trend of dietary supplements! It has been scientifically proven that there is a close relationship between skin and gut. Probiotics, as a "multi-faceted player", can not only regulate the gut and immune system, but also make the skin glow! Today, let's reveal the secret of probiotic!
No liver metabolism, more efficient utilization, reduced respiratory infections......This vitamin D confidently declares "With me, the flu is nothing to be afraid of"!
Probiotics are not yet old, but postbiotics have arrived. In the field of intestinal health, postbiotics has become a new force with great market prospect. In this era of national health, we have to say "NO" to "flu" and "allergy"!
Breast milk, known as liquid gold, is the first source of immunity for new life, and LC40, the first probiotic strain isolated from breast milk, can not only help improve the immunity of infants and children, but also bring unexpected benefits to women's health.
No caffeine but coffee tastes. What happens when Western-style coffee meets herbs from the East? Calming and stress-relieving, how many more surprises will adaptogens bring us?
Probiotics in sausages, cake, ice cream...how many possibilities do the bacteria in food and beverage?
How many ways can you think of when it comes to energy replenishment? To be fast, to be safe and to last, nutritional lipids will bring another opportunity for product innovation!
GABA and HA are our old friends, but this year we found that they have quietly upgraded themselves.
Aging, fast pace of life, information over-loading, long recovery after Covid infection...our brain needs a storage clean-up!
With the big health boom, both Western supplements and Chinese tonic are catching the fast train. PQQ, NAD+, Coenzyme Q10 are getting enthusiastic attention; Xinhui Tangerine Peel is exploding on the online e-commerce ...... Today we are discussing the Chinese and Western product methodology under the big health boom!
CC201B - Hall 18 2nd Floor
Different consumers have different nutritional needs. To solve the problem of the needs of five generations at once, how to create a "super nutrition supply station"?
Scientists at Tate & Lyle have seen in a large number of studies that Asian people exhibit a higher risk of developing diabetes, and China is one of the most affected areas. Many researches show that dietary fiber seems to be a key factor in controlling diabetes. How to manage weight more effectively? What kind of dietary fiber can help lower the risk of diabetes? Where else can dietary fiber play a role?
High blood sugar and high body fat are two major "killers" that threaten modern people's health. How can the combination of probiotics and dietary fiber unleash the synergistic effect of 1+1>2, and becoming a new "weapon" for lowering blood sugar and reducing fat?
GI value is becoming a necessary reference indicator for consumers to choose food, and the market of low GI food has been exploding in recent years. How does low GI go from a medical "concept" for special groups to a healthy "product" on the table of the general public? How does it actually work for human health? And how can we make it more valuable?
Sugar reduction remains a key tone in 2023. However, consumers are scared off by complicated ingredient names. As more brands claim to upgrade recipe with lower sugar content, who will stand out and offer a better choice?
Ingredient selection, recipe engineering, product test, regulatory review...When AI meets industry, what other sparks can collide?
We are familiar with using plants to imitate meat, but have you ever tried using meat to make staple foods such as rice and noodles? For Chinese people, staple food is an indispensable part of our daily diet structure. But as consumers continue to pursue a healthier diet, high-protein, low-carb diets are gradually gaining popularity. When 3D printing meets staple food, what kind of spark will be created?
Plant-based products are more than plant-based meat and milk. What are the high-potential applications of plant-based products to be developed? In no shortage of animal protein, why do consumers put their eyes on plant-based products?
Let's focus our attention on beef and see how the commercialization of cell-cultured steaks will proceed.