Lily Zhang
Condiment & 3R Food
General Manager
Hexian Group

Lily Zhang, the general manager of Hexian Group. Ms. Zhang has a bachelor's and master's degree from the world's top 100 business schools and has strong theoretical knowledge of business management. Years of studying abroad in Europe has forged an extremely innovative international perspective, and has conducted in-depth research on the operating modes of the food industry in developed Western countries.

In 2016, Ms. Zhang joined the Hexian Group and has served as the general manager to this day.

As an insider who has personally experienced the development and changes of the lotus root industry in Baoying, the hometown of lotus root, Ms. Zhang, based on her own learning experience, proposed to attach importance to the innovation ability of products and talent training, and promoted the group to cooperate with many universities and scientific research institutes.

And in 2020, the Hexian Group took the lead in establishing the National Special Vegetable Industry Technology System Lotus Root Research Institute, which is the first national lotus root research institute. The Hexian Group has also innovatively developed a number of popular lotus root products and obtained a number of patents and honors.

Event Introduction
Condiment & 3R Food
 · 06/26 (Day 2)
New Taste That Spice Up New Lives
4.2H -Hall C2
The Next Decade of 3R Food
[Panel Discussion] The Agile Elephant: the Basic Skills that Support Versatility

In the age of the fast pace, consumers are sceptical of the ambient foods that they can't go without. Suppose you've ever taken a closer look at the ingredient lists of ambient food. In that case, you'd be surprised at how far they've come from illegal food additives and how unique and diverse the packaging is. However, most consumers, and even some in the industry, are still stuck in the years ago. "People harbour prejudices which are tantamount to the formidable mountain. "perhaps we need more companies with the spirit of a "Foolish Old Man" to remove some of the misunderstandings in people's minds about ambient foods. From the three key points of R&D of flavours, category differentiation and packaging diversification, how can ambient food players seize the innovation? Dispelling the misunderstanding of "temperature", how many growth opportunities are hidden under the ambient track?

Link to agenda