Speakers
Ku Li
Condiment & 3R Food
Senior Engineer & Deputy General Manager of Protein Nutrition and Flavoring Technology Center
Angel Yeast

Ku Li, Senior Engineer and Deputy General Manager of Protein Nutrition and Seasoning Technology Center, is a well-known domestic expert in the professional field of food and seasoning. He has been engaged in yeast and yeast derivatives process optimization and product development for a long time and has undertaken six provincial and ministerial projects, won 8 provincial and ministerial awards, including one special award, four first-class awards, five municipal science and technology awards, formulated one industry standard, published more than 30 papers, and obtained 14 national invention patents. In 2015, he was awarded as "Provincial Candidate of Hubei Provincial Enterprise Science and Technology Innovation Cultivation Program", the ninth excellent expert of Yichang, and a master tutor of Jiangnan University, Tianjin University of Science and Technology, and Three Gorges University.


Event Introduction
Condiment & 3R Food
 · 06/25 (Day 1)
New Taste That Spice Up New Lives
4.2H -Hall C2
Unlock High-potential Scenarios
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Condiment & 3R Food
 · 06/25 (Day 1)
New Taste That Spice Up New Lives
4.2H -Hall C2
Break the Siege
15:10
[Chinese Vinegar vs. Italian Vinegar] Selling "Black Gold" to More Diverse Consumers and Applications

When vinegar is a condiment, it may only be sold for more than ten yuan to the kitchens of thousands of households; when vinegar is a culture, its value will be infinitely enlarged, and it will be sold to more diversified applications scenarios and consumers. Vinegar, known as “black gold”, is not only the time to give high quality, creating a high value, while the plasticity of vinegar itself will also bring more innovative thinking brand. From “consumption” to “enjoyment”, how many commonalities and differences are there between Chinese and Italian high-end vinegars in brand marketing and new product development? (PS: Do you know how rare it is for the top vinegar brands of both countries to meet and exchange ideas together?)

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Condiment & 3R Food
 · 06/25 (Day 1)
New Taste That Spice Up New Lives
4.2H -Hall C2
Break the Siege
15:40
[Panel Discussion] Where do Condiments Opportunities Exist Other Than Sichuan Cuisine?

Innovations in compound condiments seem to be drawn into a whirlpool of mutual copying. Standing in front of a shelf, one hardly sees anything else but fish with pickle cabbage, beef in sour sauce, or crayfish. Almost all Sichuan-style flavors have been turned into condiments products. China is a very big country. Are there any other flavors on the map holding high potential to win nationwide popularity?

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