As an Arabica Q Grader (International Coffee Taster) and an expert in innovative coffee industry development in Guangxi, Ms. Cherry Chang focuses on the commercialization and key account management of the coffee beverage sector. She has accumulated rich experience in business transformation in areas such as RTD (ready-to-drink) coffee, 'clean label' products, and customized coffee solutions.
She has always adhered to the philosophy of 'empowering end-user experience with technology,' aiming to connect the complete chain from R&D to key account sales, helping numerous top-tier brands achieve product upgrades and growth breakthroughs.
At FBIF, she will share how, in the highly competitive coffee sector, supply chain companies can capture emerging opportunities in advance through differentiated product proposals, empowering brands to create a second growth curve.
Across the global beverage industry, innovation is shifting from single-point breakthroughs to parallel validation of product concepts. Diverse consumer needs, processing technologies, and flavor systems are creating new growth opportunities—while placing higher demands on R&D and application design.
The FBIF2026 Concept Product Launch does not define a single challenge. Instead, it highlights four high-relevance innovation pathways, giving shortlisted participants the flexibility to choose the direction best aligned with their strengths and to present commercially applicable product concepts that respond to real market needs.
Four Innovation Pathways
1 | Sports Nutrition
As the sports nutrition market continues to expand, innovation is moving beyond powders and shakes toward RTD, daily-use, and low-burden beverages. This pathway focuses on proteins, amino acids, electrolytes, and functional blends, with emphasis on taste, stability, and usage scenarios.
2 | HPP & Cold-Pressed Technology
With growing demand for minimally processed products, HPP technology is gaining traction across juices, functional beverages, and premium RTDs. This pathway explores flavor retention, formulation stability, and differentiated expression under HPP processing.
3 | Coffee Ingredient & Application Innovation
Coffee is evolving into a broader ingredient system spanning flavor, functionality, and everyday occasions. This pathway highlights innovative uses of coffee ingredients in RTD, functional, low-burden, and cross-category applications.
4 | Flavor & Sensory Innovation
Flavor has become a key driver of emotional connection and consumption context. This pathway encourages distinctive flavors, regional profiles, and multi-sensory designs, exploring how flavor can define product identity and competitiveness.