Speakers
Fiona Yu
Condiment & 3R Food
CEO
山西老陈醋集团

Event Introduction
Condiment & 3R Food
 · 06/25 (Day 1)
New Taste That Spice Up New Lives
4.2H -Hall C2
Break the Siege
14:30
Leveraging "Premium", How Does Historic Vinegar Stimulate Future Growth?

In 1368 (Ming Dynasty), a small "MIOGEE" vinegar workshop revolutionized the vinegar making process, started to make vinegar for the royal family, and gradually grew into the Shanxi Mature Vinegar Group today. After 656 years, the vinegar is not old, but breaks through the shackles of vinegar as a flavoring supporting role, and creates the brand positioning of high-end light nutrition, making vinegar become the shining protagonist.

Tradition ≠? --The answer is MIOGEE itself!

Link to agenda
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?)

Link to agenda