Who are the consumers? In what context? And what needs are they trying to fulfill? These questions lie at the heart of product development. Flavor Sum's research reveals that people often choose specific categories and flavors at different times of the day.

By studying consumption preferences across daily scenarios, we can uncover lifestyle patterns and market gaps. To bring these insights to life, we've partnered with Innova Market Insights to unveil the "Daily Consumption Map". This initiative connects key trends to specific category and flavor combinations, rooted in real consumer needs, to highlight growth and innovation opportunities.

As a globally renowned brand, Kraft Heinz leads the way in using AI to enhance the culinary experience. By analyzing big data from the foodservice industry, flavor trends, and diner preferences, they offer "fusion of Chinese and Western flavors" solutions for restaurants. Through their "Heinz Select" list, Kraft Heinz collaborates with restaurants to launch innovative dishes, improving dining experiences and empowering chefs. Let's explore how Kraft Heinz leverages AI to drive product innovation and execution.

If there's one word to describe the role of AI in the food and beverage industry, it's "efficiency."

While major corporations like Coca-Cola and Nestlé have integrated AI into their operations, many small and medium-sized enterprises still find digital transformation to be a costly and time-intensive challenge.

Key questions remain:

· How effective are AI applications in food innovation?

· What resources are needed to build an AI-powered model?

· How can AI better "understand" consumers?

Everyone is experiencing the new era, and seizing new product trends is key to gaining a competitive edge. However, in the face of a wide variety of new product concepts and the dual challenge of information transparency brought by AI, how can we effectively utilize omnichannel data and AI large models to better capture new product trends and drive business growth? Flywheel, with its new product TrendCloud, introduces the AI+START new product trend capturing model. Leveraging omnichannel proprietary data, scientific methodologies, and professional business perspectives, TrendCloud helps brands quickly and accurately identify new products that can truly drive business growth.

· What challenges and opportunities are food and beverage innovation facing today?

· How to quickly and scientifically discover high-potential trends in a competitive and information-overloaded market environment?

· How does TrendCloud help clients innovate efficiently and quickly implement solutions?

During the process of developing a product, do you ever wonder: How do you find the real needs of consumers? How do you extract the value of a product? Once you have an idea, how do you bring it to life?

Today, obtaining data is not difficult, and "insights" seem readily available. However, the real challenge lies in extracting user value from insights and then realizing the perfect product prototype, which remains a common challenge for product managers.

This workshop will combine the globally leading "Job to Be Done" (JTBD) framework, value proposition design, and co-creation of prototypes, providing real hands-on experience and feedback — no grand theories, just a true product creation process where you actively participate!

We will take on the real market challenge of "instant coffee" as the entry point, and immerse ourselves in the following steps:

· Building user demand insights

· Defining the consumers' Job to Be Done

· Extracting value propositions

· Sketching prototypes

· Tackling real-world constraints

· Leaving with a clear, presentable product prototype

Fast-paced interactions, fun simulations, instant feedback, and creative collisions—experience the enlightening product development process and ensure you leave with something tangible!

You will also have the opportunity to join our Fast-Moving Consumer Goods (FMCG) Design Sprint Experience Camp, to take great ideas beyond the meeting room!

Facilitator Introduction: 

Combining Stanford's Design Thinking with Harvard Professor Clayton Christensen's consumer JTBD (Outcome-Driven Innovation) methodology, with nearly 20 years of experience in leading new product strategies, insights, and end-to-end commercialization at Fortune 500 companies (Unilever, Mondelez, Pepsi, Danone Nutricia) and local innovative companies (Chi Forest).

*This workshop is highly interactive and suitable for product managers, R&D teams, user researchers, innovation teams, and others. The on-site event is divided into a development practice area and an interactive viewing area. Participation in the development session requires prior registration. Please stay tuned for further details.

In 2024, while the overall growth of China's dairy industry slowed down, the low-temperature yogurt category showed a strong growth trend. In this highly competitive sector, Junlebao's "Jianchun" series has bucked the trend and become a focus of the industry. Junlebao's success can be attributed to its deep focus on functional innovation: Jianchun's core selling points are "0 sucrose and low GI," and its functionality has been validated through clinical research; Yuexianhuo, on the other hand, has leveraged innovative instant pasteurization technology to preserve the fresh milk taste and nutritional value while meeting consumer demand for high-quality dairy products, consistently topping the low-temperature dairy sales chart. Faced with consumers' increasingly upgraded health demands, how can Junlebao continue to break through with functional research? How can functional innovation drive the upgrading of the dairy industry? What possibilities lie ahead for functional dairy products in the future?

The FMCG market is being reshaped by emerging brands, and long-standing bestsellers are no longer the only way to break through. In just five years, GUOZI CO. has replaced reliance on flagship products with frequent innovation. By capturing consumer trends and iterating rapidly, it has created several short-term hit products, even surpassing traditional giants. In 2024's first half, its sugar-free tea series saw a market share increase of 851.07%, reaching third place in a competitive market. The brand's focus on young consumers and continuous innovation shows that creating multiple short-term hits may be more impactful than relying on a single bestseller.

GUOZI CO. uses a unique "Chinese tea + Chinese flower" formula to address the bitterness of traditional tea while adding emotional value. Its original square bottle design challenges traditional tea stereotypes, and upgrades to production lines drive industry innovation. Focusing on convenience store consumption, high-recognition packaging boosts sales efficiency. Through full-chain innovation, the brand connects with young consumers, positioning beverages as a lifestyle choice.

With an understated orange logo and attention to detail, GUOZI CO. has made a lasting impression. How does this brand maintain its innovation in the competitive beverage sector? From unique bottle designs to optimized supply chains, its practices provide valuable insights for the industry. Let's explore its innovative journey.

Lemon Right earned success in the competitive tea market with its unique lemon tea, but this was a result of overcoming numerous challenges at each stage—from sourcing to market promotion. Key lessons from their journey include:

· Securing reliable, high-quality lemon and tea suppliers.

· Refining flavor through trial and adjustment.

· Overcoming production challenges for consistency.

· Breaking traditional perceptions to build brand trust.

· Creating a differentiation strategy to stand out in a crowded market.

Lemon Right's story provides valuable lessons on overcoming adversity and launching a successful product.

As Tmall's food and beverage growth slows in 2024, fresh beverages defy the trend with 50%+ growth, driven by HPP (High Pressure Processing) technology. RUGUO leverages HPP to overcome niche limitations, with its HPP Rose Lychee Juice leading the fruit-flower fusion trend and showcasing the commercial power of tech-driven agricultural innovation.

For fresh juice, regional origins are both an advantage and a constraint. How can HPP expand niche flavors to a broader market? How can brands balance uniqueness with standardization in product development? Beyond fruits, what new possibilities can HPP unlock in vegetables, flowers, and beyond?

How many variations can you create with a bottle of lemon juice? From the first classic low-temperature lemon juice in 2021, to the bar-shaped cold-pressed lemon juice, lemon electrolyte drinks, the "cloud mist" series for large quantities, and this year's brand-new, extremely sour yellow lemon juice, Lemon Republic has used lemons as a theme to explore different product categories, meet diverse needs, and expand various specifications. In addition to constantly breaking through in flavor combinations and technological innovations, the brand has evolved into a "family of lemons" with distinct personalities through its rich product matrix.

How do they manage to focus on the same raw material while unlocking limitless possibilities? What is the hidden logic behind the development of its diverse product matrix? Let's take a look at the product journey of Lemon Republic and explore the details together!

In 1963, House Foods transformed curry by creating a Japanese-style sweet version with apples and honey, appealing to children and milder taste preferences. Over 60 years, they have continuously innovated curry flavors by exploring spice combinations and perfecting recipes.

To replicate French-style curry, they refined every detail, from spice selection to stirring techniques, resulting in the Curry Marché, a bestseller for over 40 years. Responding to rising home-cooking trends, House Foods launched the spice-driven X-Blend Curry in August 2023, with sweet-spicy and medium-spicy variants selling over 5 million units in five months.

This topic highlights how House Foods' dedication to quality and innovation drives iconic products, builds trust, and secures market leadership.

When international brands enter the Chinese market, in addition to product localization, developing a channel strategy that aligns with the unique characteristics of the Chinese market presents a significant challenge. Whether a brand succeeds depends not only on the adaptability of the product itself but also on the precise layout of its channels.

· Why do many foreign brands struggle to stand out in the Chinese market?

· How can channels be selected and laid out strategically based on the product strategy?

· What successful cases can offer valuable insights?

With the "Three-Step Operation Method" brought by NEW CAN, combined with real-life cases, we will reveal how to transition from strategy to execution and help brands break through in the channel. If you're also struggling with how to quickly capture consumers' attention in a competitive market, come and join us for an in-depth discussion!

In today's era of constant change, the food and beverage market is facing unprecedented challenges and opportunities:

· Behind the explosive growth of popular categories lies intensified competition and heightened product homogenization. Brands are trapped in an "exchange price for volume" dilemma, while anxiety over long-term development is growing.

· The rapid evolution of distribution channels is driving transformations in product development and sales models. China's food and beverage market ecosystem is undergoing high-speed iteration, requiring companies to stay agile amid rapid changes.

· Chinese food and beverage brands are accelerating their overseas expansion, with total exports reaching USD 76.5 billion in 2023. However, independent brands still have limited market share abroad. How to break through the Chinese diaspora and penetrate local markets remains a critical challenge for brand globalization.

In this dialogue, we will revisit classic cases of brands achieving breakthroughs against the odds and look ahead to future industry trends:

I. Long-term Business Philosophy

Calbee achieved a V-shaped rebound in sales of its potato sticks, once on the verge of discontinuation, through "differentiated texture." Kirin’s Namacha succeeded in revitalizing its brand, with sales surpassing 100 million units within seven weeks. Meiji leveraged the "cocoa polyphenol" concept to stage a remarkable comeback for its bitter chocolate products, overcoming a 17-year market stagnation.

These examples illustrate how companies, by tapping into deep consumer needs and integrating technology with creativity, drive qualitative leaps in their products and build enduring brands that can thrive for decades or even a century.

II. Channel Survival Strategies

Brands like Want-Want, Jianlibao, and Baixiang have remained vibrant through different eras, thanks to solid brand building and strong product capabilities. In a fast-iterating channel environment, how can a brand evolve into a resilient Chinese brand? How can it carve out a niche amid fierce channel competition and maintain close ties with consumers?

III. From Product Export to Corporate Globalization

Amos has secured its footing in international markets with fun, multi-sensory soft candy designs; Ajinomoto continues to expand its global presence by leveraging its unique positioning across markets worldwide.

Facing common challenges in third-country markets, how can different types of brands formulate differentiated globalization strategies?

How can food and beverage companies learn through competition and co-create through collaboration? This dialogue will offer new perspectives for the industry, helping brands tackle future market challenges and lead a new wave of global growth.