Emma has more than ten years of experience in brand strategy consulting. The clients she has served include from start-ups to Fortune 500 multinational giants, involving spirits, instant foods, condiments, beverages, milk powder and other categories. At the same time, she also has extensive project experience and methodologies of retail and logistics.
In past projects, she has worked with clients to sort out the strategic path of new categories and new brands from 0 to 1, to discuss the direction of differentiation in a fierce business war, to create global strategy plans, and to build diversified and multi-brand strategic layouts of the large groups. In the past ten years, she has created a number of classic examples.
Emma holds a bachelor's degree in economics from Peking University and a master's degree in economics from the Chinese University of Hong Kong.
In closely following the development of Yoplait China, we have come to see a highly representative growth journey—from a period of pressure, to a return to profitability, and now to a new phase marked by capital transition and brand evolution. This is not only a financial achievement, but also a reflection of strategic judgment and organizational resilience.
In today’s intensely competitive dairy market, where growth logic is being redefined, such experience is particularly valuable for the industry.
Flavor innovation in yogurt is moving beyond “sweet and fruity” toward bolder and more cross-category experiments. Beyond the craze for local fruits such as guava and passion fruit, vegetable-flavored yogurts are quietly emerging—kale, beetroot, and even bitter melon are becoming new favorites on the ingredient list. This not only challenges consumers’ palates but also helps yogurt transcend its role as a “snack,” bridging into the realms of “light meals” and “functional dining.”