A single shopping receipt captures real consumer behavior—where they shop, what they buy, and how they combine products.

Worldpanel will present the 2026 Full-Link F&B Insight Report, uncovering signals behind breakout products through the lens of people × category × scene.

A surge of new launches, faster cycles, shifting consumption scenarios—why is growth still hard to find?

From sugar-free tea to plant-based beverages, Flywheel has consistently captured emerging trends and turned them into winning concepts. In 2026, what new growth opportunities will "Orientalism" unlock—and how can successful launches become repeatable?

When a category reaches saturation, simply changing flavors is no longer enough.

IDEO applied a human-centered approach to co-develop Master Kong's "Special Fresh" instant noodles, achieving 100,000 units sold in just three days.

From user insight to brand positioning and long-term product strategy—what's the real methodology behind it?

More and more beverages are competing with water. Consumers are no longer just looking for taste—they want better hydration, less burden, and more everyday usability.

In this context, how should brands rethink beverage innovation?

Bull-Dog Sauce—Japan’s No.1 sauce manufacturer for many consecutive years—has, over the past 120 years, evolved from imitation to definition, and from a single product to a complete system.

After its spin-off, Magnum has demonstrated greater agility, achieving double-digit growth in China in 2025. In 2026, nearly 30 new products will be launched across multiple brands, focusing on premiumization, occasions, and health.

As "frozen snacks" emerge as a new growth space, how can ice cream move beyond dessert and become part of everyday consumption? And how can local insights and product innovation turn brand promises into tangible experiences?

A Shanghai-based chocolate brand has won 25 international awards in a single year.

Nibbo produces chocolate directly from cocoa beans, using single-origin cacao without blending, creating highly distinctive flavors.

Is it truly exceptional? One bite will tell.

Behind its award-winning success, Nibbo is pushing forward a new approach to flavor innovation. By sourcing from premium global origins while integrating local cultural expression, the brand redefines chocolate as both a sensory and cultural experience.

In just 16 months, its "DaMoWang Sesame Sauce Vegetarian Tripes" surpassed ¥100 million in monthly sales, setting a new industry record.

How did Liubiju transform traditional craftsmanship into a scalable blockbuster product?

Super Dessert reimagined the nut category with a designer's mindset. Its crispy nut series quickly became a top trend on Rednote and Tiktok.

For designers, great snacks are not just tasty—they also need to look good, photograph well, and spread easily.

In many scenarios, health and convenience are hard to balance, and high-quality ingredients remain out of reach for daily consumption.

Through product format and process innovation, Twelve Summers makes it possible to enjoy a clean, tasty, and accessible meal—ready to eat, anytime.

As consumer needs diversify, how should we define “convenient health food”? And how can products deliver better taste, nutrition, and accessibility at the same time?

A single "Good Night Drink" topped Hema's repurchase list.

By tapping into the "light buzz" trend—low alcohol, self-indulgence, and flexible occasions—Gaosheng is reshaping how young consumers drink.

Pop Mart's "Starry Ice Cream" sold out—not just because of taste.

More brands are combining characters, emotions, and products, turning consumption into self-expression.

IP is redefining the value of food and beverages.

Have you ever wondered what would happen if we turned young people's bold ideas directly into products? When those seemingly wild concepts connect with real needs, could the next breakout product be hiding among them?

This time, we're bringing those ideas to the stage.

After an open call and two rounds of evaluation, seven teams from leading universities—including Zhejiang University, Shanghai Jiao Tong University, and L'École de Design Nantes Atlantique—will present their concepts at the Product Development Talks. Students from food science, communications, and design are all tackling one question: what could the future of food and beverage look like?

More importantly, these ideas won't just be on display. A jury from OATLY, the Food Design Lab at Tsinghua Academy of Arts & Design, and Unusual Service will provide live feedback—selecting the concepts with real potential to take off.