Agenda
Category:
All
Dairy Talks (Postponed | Time to be determined)
Snack & Baking (Postponed | Time to be determined)
Drink Talks (Postponed | Time to be determined)
YoungCohol (Postponed | Time to be determined)
Condiment & 3R Food (Postponed | Time to be determined)
Pack Talks (Postponed | Time to be determined)
Start Ups (Postponed | Time to be determined)
Marketing Talks (Postponed | Time to be determined)
Channel & Supply Chain (Postponed | Time to be determined)
Ingredient (Postponed | Time to be determined)
CEO Talks (Postponed | Time to be determined)
Plenary Session (Postponed | Time to be determined)
Foodtalks (Postponed | Time to be determined)
Date:
All
09.21
 (Day 1)
09.22
 (Day 2)
09.23
 (Day 3)
Dairy Talks (Postponed | Time to be determined)
· 9.21 (Day 1)
Hit New Category
Strategy & Technology
09:00
[Breakfast] More Milk, for Sure!
09:15
Return of Value

As consumer spending falls back to rationality, product price returns to its intrinsic value. What kind of products are customers willing to pay for? Products that customers see value in them, of course. Where does this perception of value come from?

09:45
Next Growth Driver after 100 Billion

The release of Q3 financial report by dairy giant Yili Group ushers the dairy industry in China, or perhaps Asia as a whole, into the post-100 billion era. The financial results show that Yili achieved total revenue of 110.595 billion yuan in 2021, an increase of 14.15% year-on-year. Yili also exceeded the 100 billion revenue target set at the beginning of last year, becoming the first dairy company in Asia to exceed 100 billion yuan in revenue. Where can we find the next driver as dairy players move into 100 billion scale?

10:15
Tea Break & Food Show Tour
11:00
Whole Chain Strategy for Dairy Industry
11:30
[High-level Dialogue] The Practical Pathway of Reducing Emissions

China's dairy industry's low-carbon transition is underway.

12:20
Lunch & Food Show Tour
14:10
Low Glycemic Index, Rather Than Sugar, Matters

Glycemic Index (GI) is important indicator of reaction caused by food to blood sugar and equally important as the glycemic index is the glycemic load (GL) which is a measure of both the amount of carbohydrate in a specific food and the amount each gram consumed will raise blood sugar level.

15:10
[Panel Discussion] Gen Z: Product Professionals and Their Product Values

FBIF is throwing a party! Gen Z may possess the mysterious power that could shake up the whole industry. Growing up in a high-GDP, low-birth-rate environment, people born after 1995 enjoy far richer disposable resource as their birth right and have discerning judgement ahead of their age. As this young generation brings new capabilities to the market, they make it look "prehistoric" too. A group of Gen Z product professionals and their products are brought together to help us get insights into how they think about products.

16:10
Wrap-up
Dairy Talks (Postponed | Time to be determined)
· 9.22 (Day 2)
Hit New Category
Dairy 2.0
09:15
Address from Chair
09:20
The Logic of Category Innovation at 10 Times the Speed

In this highly competitive dairy market, many brands are striving to grow tenfold. However, the key to high growth is to identify new categories with "full blue ocean markets". Where are the potential new categories hidden?

10:20
Tea Break & Food Show Tour
Dairy Talks (Postponed | Time to be determined)
· 9.22 (Day 2)
Hit New Category
New Technologies
11:00
GIUSEPPE, a Cool AI Chef

GIUSEPPE is a cool AI chef. Using AI algorithms, it can combine countless plant ingredients to replicate animal-derived dairy products—NotMilk, which made a splash in the US in 2020, was its result. NotMilk is made from sunflower oil, pea protein, pineapple juice concentrate, cabbage juice concentrate and etc., but has the same colour, texture, taste and texture as milk.

11:45
Milk's Probiotics+

With the development of global pandemic, consumers continue to pay more attention to personal health, especially immune health. This trend has driven the application of probiotics in more fields, not limited to fermented milk.

12:15
Lunch & Food Show Tour
Dairy Talks (Postponed | Time to be determined)
· 9.22 (Day 2)
Hit New Category
The Less Traveled Path
14:10
Zhao Ri Wei Pin: Take It Slower, It Will Go Faster
14:40
Structural Upgrade! Opportunities for Sub-segments of Dairy Products

In recent years we see an upward momentum in the dairy industry in China. Dairy products, as daily necessity, have witnessed a surge prompted by improved living standard. Amid changing competition landscape and evolving industry structure, more opportunities is emerging in segment markets.

15:10
[Case Sharing] ToC or ToB? It's a Business Choice

Milbock purified milk is a special product from Biru, which has an obvious chievement as a very representative product in catering industry. However, Biru launched its first product in early 2016, called Beyogurt, which was a sugar free yogurt (200g) that not everybody knows. That is mainly sold through ToC distribution. From Beyogurt to Milbock, and from ToC to ToB marketing, Biru has been considering in depth that how their products could match sales channels appropriately while adapting business growth. 

15:40
Cheese Drink, A Chinese Happy Water
16:10
Wrap-up
Snack & Baking (Postponed | Time to be determined)
· 9.21 (Day 1)
Make Snack Delicious And Fun
First Line Insights
09:25
[Live Interaction] Food Talks

The food and beverage industry is on ice and fire. As foodies we feel it even more. We will be conducting random interviews on site to hear the big food talks from you. Let's do food talks together! 

09:55
Game Changer | Brand Awareness in Snacks

Snacks, small portions of food, can be the jack of all trades to consumers – satisfying cravings, replacing meals, giving as gifts. Thanks to its versatility, consumers have pushed snacks to a trillion-scale business, which bears best testimony to the happiness brought to consumers by snacking. However, the snacks business is not that fun to do with tens of thousands of products on shelves, needless to say the hidden ones. What on earth can make a product stand out?

10:25
Tea Break & Food Show Tour
11:00
First Principles Thinking: "Meet Users' Needs"

BOOHEE is a special one. From a tool, a platform to a range of products, the company has taken an alternative path for product development. "Meet user' needs" marks the core of its business and is applied to all product lines. Here shows the power of first principles thinking.

11:30
[Report Release] Reserved for Nielsen IQ
12:00
Lunch & Food Show Tour
14:10
[Interview] Tomorrow Starts Today, Youth Begins with Youth
14:40
"Big" Health, "Big" Growth

It has been harder and harder to please consumers since snacks came into omni-channel competition. But one thing is crystal clear—consumers are paying more attention to the nutritional, functional and health attributes of snacks under the mega health trend. With boundary of snacks expanding and target consumer groups growing, what would be the game changer for brands? Health, health, still health.

15:10
[Panel Discussion] Gen 90s Parents & Gen 10s Kids Make Kids Snacks So Hard

There is a long-years battle of courage and wits over snacks between parents and kids. Parents disapprove kids throwing trash food into their mouths, while kids like whatever tastes good. Snacks for kids have their own special attribute—paid by parents and used by kids, so it is important to make both sides happy. The Gen 90s parents and children born after 2010 are two groups having distinctive and harsh criteria of their own.

What snacks for kids can do amid the clash of two sets of criteria and what does the future hold for it?

16:10
Wrap-up
Snack & Baking (Postponed | Time to be determined)
· 9.22 (Day 2)
Make Snack Delicious And Fun
Flavors of China Session
09:10
Chinese Flavors for Chinese Appetite

China Chic is rising assertively and booming in all fields, and Chinese cuisine in no exception. The past one year has seen too many products that went viral, like luosifen (river snail rice noodle) from Liuzhou, milk tofu from Inner Mongolia, emblic fruit from Guangdong & Guangxi as an ingredient in tea drinks, and chickpeas from Suzhou. What is trending now? What the next hit will be?

09:40
[Diagnosis of Hot-sellers] Why Do Those Regional Foods Fail to Become Luosifen?

One simply loses count of great foods in China. Regional specialties become new stars one after another. We'd like to make a collection of snacks reflecting regional charm and invite experts to score. Which one of them has the potential to become the next luosifen that is loved across regions? Is anything missing?

10:50
"No Closing Time" for Prepared Meals
11:20
Battle | Balance of On-site Handmade Bakery and Efficiency

Dim sum has narratives to tell. That is why brands are busy with telling consumers their versions of story. Consumers' expectations of dim sum can be translated into healthy, good branding and scenario-based. How are differentiated, great-looking products created? Where is the new balance between industrial manufacturing and hand making?

11:50
Lunch & Food Show Tour
14:10
"Breaking" & "Building" of the Modern Dietary Way

From collagen to nicotinamide and GABA, there are variety of health care products! Are they really good for health care or just concepts? Consumers are full of suspicion and mistrust, how to break doubts of market and to change stereotyped images of people? The dietary way has come through thousands of years of the cultural inheritage and the mergence of modern nutriology, can modernization of the dietary way meet demands of the new generation? The "modern dietary way" based on natural ingredients may provide a new solution. 

14:40
[Panel Discussion] The Boom of Luwei

Duck necks, duck feet, chicken feet, chicken wings, eggs..., there have come an dazzlingly arrange of luwei (meat braised with soy sauce and spices) snacks. It is a great choice for satisfying your cravings and for pairing with alcoholic drinks. Luwei snacks generated RMB 123.5 billion sales in 2020, and the compound annual growth rate in the past 5 years was over 20%. Amazingly!

15:30
Meat × Veggie, I Am Falling for This Couple!

Meat × Vegetable may not ring a bell to you. What if I say lemon and chicken feet? You must get its potential to go viral. Vinegar, pepper, lemon, passion fruit, wasabi…those vegetables would set off whole new flavor experiences!

15:55
Wrap-up
Snack & Baking (Postponed | Time to be determined)
· 9.23 (Day 3)
Make Snack Delicious And Fun
Wind Vanes
09:05
Inclusive Diversity or Escalating Competition? Insights into Bakery amid Consumption Upgrading

Two things are happening in the bakery market in China – creative products going viral and once viral bakeries fading away. Stronger purchasing power and Covid-19 protocols have bred new consumer needs and scenarios. What are the new trends and opportunities in the bakery market?

09:35
100 to 1,000, Why Is It So Difficult for Bakery Chains to Go From Regional to National?

The bakery industry is written in the genetic code with complex processes, long time for production, variable recipe procedures, and short storage times. Once the bakery starts to chain up, the requirements for store management and supply chain efficiency are particularly high. In the face of the dream of 10,000 stores, how to establish a standardized management system? How to find new profit opportunities in the context of Covid-19?

10:05
Tea Break & Food Show Tour
10:35
Dessert Pastry-ization: New Needs and New Scenarios

Consumer's love for "sweet" remains unchanged no matter how time flies, how to accurately understand the current consumer needs for desserts? How to create innovative products and scenarios? What possibilities will the trend of pastry-ization bring to the industry?

11:05
[Special Event] Charm in Chinese Pastries

Instantly melting egg tarts, stretchy bread, soft cake…… consumers have inertial perceptions of different types of food. However, inherent perceptions are broken when mochi and tea-based drinks are blended with baking. New balances need to be found when bakeries try to attract customers with innovative ingredient combinations.

Snack & Baking (Postponed | Time to be determined)
· 9.23 (Day 3)
Make Snack Delicious And Fun
Bake for Customers
11:50
Lunch & Food Show Tour
14:00
[Panel Discussion] Shorter-shelf-life Baked Food: From 6 Months to 3 Days

A shorter shelf life means fresher ingredients and less preservatives, but is it all that about? As bakeries are rushing into the shorter-shelf-life bread market, what are the challenges and opportunities contained? How to build an agile and efficient supply chain? How to balance production and logistics cost with preserving flavor freshness? How to improve sale-toinventory ratios when shelf life becomes shorter? 

14:45
Reserved Topic for KUMO KUMO
15:15
Focus Strategy: Developing a Category with Sustainable Creativity

There are a lot ot baked categories that succeed in sales every year. But just a few of companies keep developing these categories with constant creativity. People always talk about focus strategy. But how to put it into practice and develop a category to a brand?

15:45
[Panel Discussion] Yummy and Guilt-free

Increasingly occupied by the concept of Yang Sheng (life nourishment), modern consumers have mixed feelings for baked foods. Where is the point of balance between good taste and healthiness? How to develop products that satisfy cravings without causing a guilty feeling?

16:30
Wrap-up
Drink Talks (Postponed | Time to be determined)
· 9.21 (Day 1)
Wow, Drink It Up!
The New Journey of Drinks
08:35
"How to Discover the Real User Value from Trends and Common Sense"

Business world is never short of noise and hustle, always with the hottest buzzword at the centre of the conversatio. However, while looking back at the long history of business, most trends have eventually been disproven. Today, when the consumer market has calmed down, the importance of common sense should be taken more seriously.

After all, there are not that many secrets in the business world, most of the 'secrests' are common sense.

09:05
Tea, Coffee, Alcohol: Mixture Makes Miracle
Drink Talks (Postponed | Time to be determined)
· 9.21 (Day 1)
Wow, Drink It Up!
Fast-growing Categories
10:20
[Tasting & Interaction] Plant-Based Drinks

Recruitment for plant-based drinks~

10:50
Reserved Topic for FreeNow
12:20
Lunch Break & Food Show Tour
Drink Talks (Postponed | Time to be determined)
· 9.21 (Day 1)
Wow, Drink It Up!
Delicious Strategy
14:00
Methodology of Taste: Make "Tasty" A Habit

Everyone has their own perception of "tasty", a qualitative description that is understandingly hard to measure. However, a good taste that pleases certain taste buds, despite not all, is an essential element to all drinks. Is it possible to convert the subjective judgment into a set of standards for reference, and bring tasty new drinks to market by following a relatively standardized protocol?

14:30
New Deconstructionism: A Fruity Highlight for Cross-scene Use of Fruit Juice
15:00
[Special Interaction] Chinese Flavours in Drinks
15:30
Being Touched By a Drink

How to bring consumers back to their childhood, to their hometown and to the place where love begins with a beautiful flavor?

The flavor journey of a beverage is also an unforgettable journey that goes hand in hand with consumers.

16:00
Chinese Terroir in Beverages

On a land of 9.6 million square kilometers, the taste memories of 1.4 billion people are variety. How to capture the beautiful flavor from the local terroir? How can local flavors go out to the whole country and even the whole world?

16:30
Wrap-up
Drink Talks (Postponed | Time to be determined)
· 9.22 (Day 2)
Wow, Drink It Up!
Drink Talks (Postponed | Time to be determined)
· 9.22 (Day 2)
Wow, Drink It Up!
The Power of Tea
09:05
The Changed and Unchange in New-style Teas

New-style teas have not escaped from involution after high-speed growth, can we find more opportunities in segmentation categories?

09:35
Made-on-site VS Pre-packed: All Roads Lead to Rome

An increasing number of made-on-site drink brands release pre-packed products, while pre-packed drink brands making attempts at brick-and-mortar stores. Both are doing the business of drinking. What do they have to learn from each other?

10:05
Grab the First Opportunity with Good Products

The development of new-style teas has released the potential of the entire tea market, ready-to-drink tea has also taken advantage of the rapid development.

However, from the point of view of the product, the innate advantage of the new-style teas in taste, texture has opened a large gap between ready-to-drink teas.

How to upgrade and innovation, so that ready-to-drink tea could replicate the sensory experience of freshly made tea, to gain a competitive advantage in different scenarios?

10:35
[Special Interaction] Duk Haan Yum Cha
11:10
Let It Be or Not Let It Be: Chinese Tea and Chinese Tea Brands

Originated from China, tea has yet found a branding approach that is truly Chinese. Nationwide tea-producing regions form the basis of product diversity as well as hell-like challenges in standardization in production and brand management. What is the right approach to establish standardization in production and branding?

11:40
The Dilemma of Chinese Tea: More Than Lack of A Brand Like Lipton
12:10
Lunch Break & Food Show Tour
Drink Talks (Postponed | Time to be determined)
· 9.22 (Day 2)
Wow, Drink It Up!
Coffees Anti-involution
14:00
Define Great Coffee before Making Coffee Great

Love makes a good coffee, let's coffee together~

14:30
[Panel Discussion] Plant a Cup of Coffee in Yunnan

How long does it take to 'plant' a cup of coffee? It took Yunnan a hundred years. What stage has Yunnan coffee reached today? How can coffee estates, baristas and brands work together to promote the development of China coffee?

15:10
[Special Interaction] Sleepy Afternoon...

Needs a cup of coffee!

15:40
Ceartive Coffee with a Special Twist

The lemon slices in the cup, the rosemary grass decorated on the cup, every detail of the svreative coffee can bring a more complete sensory experience, which is the more important meaning of specialty coffee in addition to "creative".

16:40
Coffee with Tech

Light up coffee innovation with technology.

17:10
Wrap-up
YoungCohol (Postponed | Time to be determined)
· 9.21 (Day 1)
Keep Alcohol Engaging
New Trend & Strategy
08:30
[Welcome Drinking] Start A Beautiful Day!

Alcohol, coffee and tea~

09:00
Address from Chair

Set off with puzzles and hopes.

09:05
Drinking among Gen Z: Drinkers' Portraits

Compared with the last generation of alcohol drinkers, how motivations and preferences of alcohol consumption have changed in the next generation?

09:35
New Spirits from Old Cellars: Will New Products Alone Enough to Make A Difference?

What should traditional Chinese Baijiu do to win the hearts of young people?

Acceptance by young people comes from respecting and understanding the young lifestyle. New products, new marketing, or new channels may not make brands younger.

The journey is long and arduous. The first step is a strategic shift.

10:05
Tea Break & Food Show Tour
11:00
Harder Challenges When Alcohol Going Softer

How is alcoholic drinks becoming less alcoholic seen by the giants of soft and hard drinks? What opportunities does it entail?

 

11:30
Non-alcoholic Spirits: How to Step from 0 to 1?

The non-alcoholic spirit is still a category with mysteries.

12:00
Lunch Break & Food Show Tour
YoungCohol (Postponed | Time to be determined)
· 9.21 (Day 1)
Keep Alcohol Engaging
Trendy Low-alcohol Drinks
14:00
Consumption of Low-alcohol Drinks: Learn from Japan
14:30
The High Value of Low-alcohol

Lower alcohol content does not necessarily mean lower prices, less low value. A category that pinpoints the core values for consumers has the chance to attain long-term success.

15:00
Tasting & Tea Break & Food Show Tour
16:10
[Special Interaction] Flavor Catcher: Master the Premium Layering of Flavors

There are flavored spirits that leave a mark on your memory. Where does the good inspiration come from? Which flavors are more premium? How to build a better layering? Are there any ways to sustainably pin-point flavors that would be loved by consumers?

17:30
Wrap-up
YoungCohol (Postponed | Time to be determined)
· 9.22 (Day 2)
Keep Alcohol Engaging
08:30
[Welcome Drinking] Another Beautiful Day!

Alcohol, coffee and tea~

09:00
Address from Chair

Alcoholic drinks: taste it and FEEL it.

YoungCohol (Postponed | Time to be determined)
· 9.22 (Day 2)
Keep Alcohol Engaging
Category Refreshment
09:05
How is the Global Beverage Alcohol Landscape Evolving?

The alcoholic drinks market in China is perhaps standing at its most exciting moment in history. New players like hard seltzers and RTDs keep emerging, while traditional categories, led by spirits and wines, reinvent themselves with new vitality. Competition heats up as numerous boats are set to sail in the sea of alcoholic drinks.

This session looks at the evolving global beverage alcohol trends, recovery beyond the pandemic, and which innovations and developments could be long-term trends.

09:35
Brew A Chinese Shade of Red in Wines

Wine made in China is no worse than that imported, but the lack of cost efficiency and brand value has prevented them from properly building a reputation. Wine-producing regions in Xinjiang and Gansu have done well in recent years, and spirits giants are making bigger bets on domestic wineries. We could not help thinking again if the time has come for domestic wines?

10:05
Tea Break & Food Show Tour
11:00
The Map of New Era of Spirits

The $35 billion China imported wine market is changing rapidly. From industry to consumption and investment, how to catch the opportunities behind the next trend of spirits including whisky, brandy, vodka, gin, rum, tequila, sake, etc.? 

Alibaba will reveal the whole picture, the trends, and digitization opportunities of the spirits industry, from the perspective of a platform ecosystem.

11:30
"Call Me by Your Name"

Starting from facing up to consumers, how can digitalization, new retailing and other tools be used under a new strategic framework to be closer to consumers? How to become the "other half" to consumers and "call me by your name"?

12:00
Lunch Break & Food Show Tour
YoungCohol (Postponed | Time to be determined)
· 9.22 (Day 2)
Keep Alcohol Engaging
Beers Innovation
14:00
[Panel Discussion] Personalization vs. Standardization: Move on Together

Personalized craft beers are emerging, but standardized production is an important guarantee of quality. How can creativity be nurtured in standardization? How can beer industry move on together with personalization and standardization?

14:50
Brave the World: Beers for the Next Generation
15:25
Wrap-up
Condiment & 3R Food (Postponed | Time to be determined)
· 9.21 (Day 1)
New Taste That Spice Up New Lives
Trend Exploration
09:05
Taste for the Young: Decoding Innovation and Trends in Condiments Market

Tremendous changes have taken place in today's social and economic life, compounded by consequences imposed by Covid-19, lead to emerging needs in kitchen and on table. What changes has the new age brought to cooking and dining? How do we depict the profile of the younger generation of consumers? What can be done by the condiment industry, perceived understated and old-fashioned, to win the young taste buds?

09:35
Hundred Tastes for Better Umami: Umami Upgrades More Than Just Chicken Essence

Consumers are demanding more and more umami! This demand not only requires condiment companies to upgrade their technology, but also to create more products that can enhance umami. What kind of technological innovation can condiment companies use to upgrade their chicken essence? Besides, how can compound condiments use technology to achieve the taste of umami?

10:05
Tea Break & Food Show Tour
10:35
The Quest for Umami—Anything Else Is Fun About It?

Umami, the sensory experience that uniquely and significantly characterizes Chinese gastronomy. We expect this taste to be satisfyingly tasty and assuringly healthy. Where is the balance to strike among taste, healthiness, and naturalness for seasoning producers to win the hearts of consumers? Amid the spectrum of umami tastes in the profound culinary culture of China, what is the umami solution that can offer wide applicability to different cuisines? Last but not the least, where is the next innovation for umami taste?

11:05
Make Szechuan Style Condiments More "Intelligent"

Szechuan Sauce and Seasoning have a long history with development of traditional handicrafts. However, consumers nowadays pay more attention to food safety, health and variety of tastes. The industry of Szechuan style condiments needs benefits of modern food technologies.

11:35
Lunch & Food Show Tour
Condiment & 3R Food (Postponed | Time to be determined)
· 9.21 (Day 1)
New Taste That Spice Up New Lives
Condiments for a Healthy Life
14:00
"Reduction-ism" in Health Trend

Recent years see the zero-additive wind blow to condiments.  Many brands expect such "reduction-ism" to be a key step in breaking out from homogeneous competition. But we all know that the core value of condiments stays with taste. How to preserve great flavor in recipe innovations? How should manufacturers gain consumer insights and needs to improve product development in terms of lightweighting of the ingredient list?

14:30
[Panel Discussion] Less Fat, No Less Taste - How Does Light Diet Sauce Make Consumers Love Veggie?

Sauce, as important as salt, is the highlight of light food. Traditional salad sauce, however, puts consumers off due to its high calorie. Sauce for light food, which claims to be free of sugar and fat, comes to the fore. Can light food sauce satisfy the actual need of dieters and compensate the plain taste of salad? Will it be accepted by a wider audience and cover more dining scenarios?

Condiment & 3R Food (Postponed | Time to be determined)
· 9.21 (Day 1)
New Taste That Spice Up New Lives
Battle of Taste
15:30
Taste on the tongue
16:00
A Packet of Condiments Restore a Dish: How to Capture the Stomach of Young People from the Taste?

Young people do not like to cook, do not want to cook, but the appetite is raised picky. How to solve consumers' cooking problems with one packet of condiments?How to develop capabilities that support fast iteration to keep pace with the fast-changing consumer tastes?

16:30
[Panel Discussion] Can the Success of Sichuan Taste be Replicated by Other Tastes After the Spicy Miracle?

Spiciness not merely dominates the change of tastes favored by restaurants, but also gives rise to hotpot base and chili sauce as constantly popular condiments among others. Apart from the highly competitive realm of spicy condiments, what other taste has the potential to become nationally popular? How can companies develop new segmented tastes, find new opportunities and achieve new growth?

17:30
Wrap-up
Condiment & 3R Food (Postponed | Time to be determined)
· 9.22 (Day 2)
New Taste That Spice Up New Lives
Catering Condiments Innovation
09:05
From 2B to 2C, What Has Happened to The Condiments on The Table?

More and more compound seasonings are moving from the B-side to the C-side. What is the difference between 2B and 2C products? How do condiment companies transform?

09:35
The Hot Product Strategy for Catering Customized Condiments

Catering customized condiment is difficult to do! How to balance between cost and MOQ; how to develop formulas to produce hot products; and team control under high R&D pressure have become pain points for enterprises. How did they make 15,000+ personalized flavors based on the size of a 100-person team?

10:05
[Tasting] Blind test of Catering Condiment Products
10:35
[Panel Discussion] Standard Products on Left, Customization on Right: Which Way Should Catering Condiments Go?

The restaurant industry is an indispensable driver to the growth of condiments. A report by Meituan shows that nationwide franchising rate grew to 15% in 2020, which was only 8.1% in 2010. Franchising and scaling up entail culinary consistency in taste and quality.

How to make the cake bigger with catering customization as the new trend? How much market space is left for the standard products? Should condiment companies choose customization or standard products?

11:35
Lunch & Food Show Tour
Condiment & 3R Food (Postponed | Time to be determined)
· 9.22 (Day 2)
New Taste That Spice Up New Lives
Tradition and Innovation
14:00
The "Fandom" Phenomenon of Condiments

Condiments have a "fandom" too! How to run a brand private domain to have millions of "super sticky" fans? How to achieve a 450% buyer retention in private domain? And what makes fans so "crazy" that they buy up a offline shelve?

14:30
New Brands and New Channels, Any Other Way to Shape Consumer Recognition Besides?

New players join the game with disruptions and inject fresh vitality to the condiment market. So far the battle has not been in their favor in terms of grabbing existing channels from old brands or competing brand image. Will emerging channels be the place where new brands neatly win their first battle?

15:00
Tea Break & Food Show Tour
15:30
A Big Dream Behind a Small Jar

There are changes of consumption scenarios observed among the young generation. There is a stronger demand for "temporary tables" as in contexts like take-aways, trips, family hotpots, etc. One-person dining has increasingly high occurrence. Responding to these trends, sauces of various flavors in small portions, are introduced. The size gets smaller, but this means tremendous changes in strategies of R&D, distribution, branding and marketing. It has the ambition to revitalize the whole traditional market of sauces.

16:00
Old Products, New Retail: Exploring Co-Creation of Condiments

As a platform of new retail, Freshhema has often explored new ways of product design and  development in the past, making a lot of efforts to rebuild the relationship of "comsumer, goods, place". What observation did Freshhema gain from the condiment market? What opportunity will  the mindset of new retail bring to the industry?

16:30
Wrap-up
Condiment & 3R Food (Postponed | Time to be determined)
· 9.23 (Day 3)
New Taste That Spice Up New Lives
Calm Thoughts on Hyped Products
09:05
On The Eve of War in An Unexplored Market: Calm Thoughts on Hyped 3R Foods

3R foods have been a popular choice for families during lockdowns thanks to its easy-to-make and easy-storage features. As restaurants reopen and delivery services revive, will its popularity sustain?

09:35
[Panel Discussion] Fast Meals, Frozen Food......What Exactly are Included in the Confusingly Defined 3R Food?

What are 3R foods exactly? Fast meal, frozen food, or fresh & cleaned meal? Here are different perspectives of industry practitioners on prepared meals. What are they in the eyes of the industry and consumers?

10:20
[Panel Discussion] To C or Not To C, That is the Question

When 3R foods that are originally intended for businesses go viral among consumers, what priorities shall brands set for future growth, staying with businesses or shifting focus to consumers? Where is the balance point between the B and C ends?

11:05
Tasting: Anyone Can Be a Chef with Zero-skill Cooking
12:00
Lunch & Food Show Tour
Condiment & 3R Food (Postponed | Time to be determined)
· 9.23 (Day 3)
New Taste That Spice Up New Lives
Full-chain Elevation
14:00
Watch Out! Details to Keep an Eye on When Entering the Track of 3R Foods

From the selection of raw materials, to special processing technology; from the evaluation of various flavors, to the development of products; from the construction of the supply chain, to the laying of channels ...... It is the details that increase the chance to evolve from the "new brand" to the "challenger brand"!

14:30
[Panel Discussion] How to Win the Tough Fight Against Cost in Supply Chain?

The 3R food segment has long been troubled by volatile raw material prices, over dependency on third party refrigerated warehousing and transport, supplier management, and other unsolved problems. Which approach would be the best, to build a business empire through acquisitions and mergers, to own manufacturing capacity and align suppliers, or to enhance supply chain management for better cost efficiency?

15:20
Brave the Winds and Waves:How to Balance Product-Based Strength and Channels of Distribution

From frozen product to 3R food, how should brands deliver their advantages, explore growth opportunities through meticulous consumer insights, create star products while laying out sales channels and deliver excellent products to consumers?

15:50
Ahead of the Game - How to Deliver Hexagonal Excellence in Supply Chain for 3R Foods?

Here is a top player that has proved excellence in every and each aspect of the supply chain - raw material management, taste reproduction, cold chain network, marketing, distribution models, channel construction …… How does it come about?

16:20
Wrap-up
Pack Talks (Postponed | Time to be determined)
· 9.21 (Day 1)
From Appealing to Branding
[Strategy & Experience] Aligned with Trends, How Should Brands Keep Packaging Strategies Forward-looking?
09:10
[Panel] How Can Food Companies Tailor Sustainable Packaging Strategies to Target "Carbon Neutrality"?

"Carbon neutrality" and "sustainability", driven by policy and market trends, are increasingly becoming the key trends that food companies focus on. Through the surface of the "carbon-neutral" boom, how to develop a sustainable packaging strategy that truly suits the brand?

09:50
How to Make Plastic Substitutes "Truly Friendly" to the Environment?

Endless complaints about paper straws are a ready lesson. Why do some "plastic substitution" initiatives feel like putting the cart before the horse? What should a "qualified" plastic packaging substitute be like, weighing up costs, carbon emissions, and experience optimization in production, transportation and recycling?

10:20
Tea Break & Food Show Tour
10:40
[Panel] Label "No Trace", While Your Brand "Differentiates"

The 'go labeless' trend emerging in recent years has allowed consumers to visualize the huge role that labels play in packaging recycling. However, labeling is an important vehicle for brand differentiation, and the reckless removal of labels is not only detrimental to brand recognition, but also affects the consumer experience.

Is label removal the only way to 'leave no trace' on the packages? And how to do so without affecting your brand's differentiation?

11:25
[Interaction] Co-create a Sustainable Brand with Consumers

How can consumers be engaged in the communication and co-creation about sustainability with packaging design as the starting point? How could the trend of sustainability be turned into an opportunity for brand transformation?

12:05
Lunch & Food Show Tour
14:00
Human-centric+: From Convenient to Considerate

Can't finish your food? With a light wipe, the package is sealed; The half-eaten burrito is too difficult to pull out? Just tear along the center line, easily take it out! These are truly packaging designs that "understand you"! What is the design logic behind the more humanized functional design? Yi Zhou, an industrial design expert and jury member of the 2018 iF Design Award, who has led packaging design projects such as Starbucks Delivery and McDelivery, will present the topic.

14:40
How to Engrave Brand DNA into Consumer Experience With Package?

Packaging is the bridge between product and consumer, creating brand experience all the time. A bad experience detracts from the brand; a mediocre experience makes the brand miss a good opportunity; while an excellent experience, silently, reflects the wonderful brand genes.

15:20
Tea Break & Food Show Tour
15:50
Tap into Emotional Value of Intangible Experience

How do you get rid of the traditional role of packaged products and enhance the emotional value the brand can provide by penetrating into a more in-depth emotional connection with people through design?

16:30
Strategy For Real: How to Create the Exclusive Brand Experience Via Dedication to Details?
17:00
Wrap-up
Pack Talks (Postponed | Time to be determined)
· 9.22 (Day 2)
From Appealing to Branding
[Creativity & Branding] How to Unleash Creativity to Enable Branding of Long Vitality?
09:20
Integrate & Refurbish: How to "Re-activate" the Seemingly Dull Classic Brand?

As the times shift, the classics become dusty. To restore the brand to its former glory, we need to find the most shining part of the brand once again. KL&K Design, a professional consultant who has designed logos for more than 400 brands, shaped and renewed classic brands such as the Bank of China, Li Ning, Bama Tea, and Natural Food, will share with you how they "re-activate" the classics.

09:50
[Panel] The Change Ongoing: China's Branding Design in Future

The huge ongoing shift that comes only once in a century has spurred China's endogenous designers to gradually turn from learning from foreign branding to leading international trends with its own unique style.

What will be the new interpretation of traditional Chinese culture with the contemporary design code?

What will the oriental design language be like when it integrates the essence of western culture?

What kind of sparks will there be in the future of China's branding design?

10:40
Tea Break & Food Show Tour
11:20
Rack Your Brain When the Dividend of the Times Recedes

Chinese Sauerkraut Fish, Tan Yu, La César, Genki Sushi ...... They create fun in the ordinary times.

Why do those minded ideas that seem irregular always manage to capture the hearts of young people?

What can continue to attract young people when the dividend of the times is receding?

Let's join Pipi in the "brain-racking movement".

11:50
Lunch Break & Food Show Tour
14:00
Inspirations from Outside

Sometimes the best ideas come from outside your industry.

When it comes to packaging design, some sum it up as graphic design + brand design + industrial design. Perhaps there is more than one way to see it when you are in the game. The on-lookers may see a different game and an excellent idea may come from outside your field.

14:30
Creative Packaging as a Gateway to the Brand Ecosystem

"Kids Rule Here!"

This children's food company makes its brand strategy, marketing and packaging design decisions entirely by its target group - children. With the imaginative children's proposal competition, the strictly selected children board of directors, and the final launch of the coolest children products, the creativity-inspired brand ecology is then "successfully activated"!

15:00
Tea Break & Food Show Tour
15:20
[Panel] Making Products More "Visible" - New Angle on Shelf Vision

A noisy environment requires a louder voice, while a quiet place is more suitable for artistic expression. Whether product packaging design emphasizes more on visual impact or more on brand expression may follow a similar logic.

How to understand the visual connection between products and shelves? What are the new characteristics of this connection in the new emerging "shelves" such as boutique supermarkets, chat groups and live selling broadcasters? Will the integrated co-creation of personalized channels and product design become the future trend?

16:20
Brand as a Lifestyle - How to Blend Packaging with Consumers' Life?

Lifestyle brands are highlighted by the seamless fusion between the brand and a certain lifestyle. It resonates emotionally with its consumer group on the top of meeting their needs for functionality, which is translated into a packaging design that factors in the scenario where products are discovered by consumers. In other words, packaging design shall reflect a life experience that encompasses and extends beyond the packaging.

16:50
Wrap-up
Start Ups (Postponed | Time to be determined)
· 9.21 (Day 1)
Start Up, Stand Out
Start Ups (Postponed | Time to be determined)
· 9.21 (Day 1)
Start Up, Stand Out
Insights into 1%
09:10
Opportunities and Challenges in the New Era of Food
09:40
A New Startpoint for Category: Grasp Real Opportunities in the Heated Market

The fervor in the new consumer market has spawned several promising categories with potentials to become a hundred billion market. How to distinguish between trends and fads, identify the real demand and realize the real market potential? How to really create new things instead of innovate only because you want to innovate? The emergence of ‘new species’ is bound to be accompanied by controversies and questions. How to define the category to help educate the market?

10:10
Tea Break & Food Show Tour
Start Ups (Postponed | Time to be determined)
· 9.21 (Day 1)
Start Up, Stand Out
Startup Groundwork
10:40
[Panel Discussion] New Talents, New Organizations

"Young" is tagged with startup teams. When a "freshman" leader meets a group that is passionate and imaginative, unique products only belong to the 21st century will be created but at the same time challenges come with organizational growth. As brands rise and fall, how do founders stand with their teams for the long haul and hold on to the centripetal force, energy and capability of the organization?

11:30
[Panel Discussion] Strategy Focus: Precise Matrix, Super Product

Being sensitive to the little happiness in daily life that may trigger micro-innovations, and dare to imagine when setting long-term goals; how can startups define their "category-relating zones" to develop an appropriate product matrix? How to consolidate and better utilize the advantage of your best seller? 

12:20
Lunch & Food Show Tour
Start Ups (Postponed | Time to be determined)
· 9.21 (Day 1)
Start Up, Stand Out
Marketing & Branding
14:00
Great Content = Bring in Traffic with No Ceiling

In our era, a massive amount of content, in various forms, is created with no definite end and consumed by users on various platforms in a fragmented manner. Creating content that is not top-notch quality equals to creating in vain.

Which is the right media to choose for start-ups and grab the first group of seed users? How to build moats around your content and root deep in consumers' minds?

14:50
Building A Brand Takes More Than Planting A Desire of Possession

When the one-time popular joke, which goes "5000 entries on The Little Red Book + 2000 entries on Zhihu + top livestreamers = prototype of a new brand", cools down, it signals that it is time to think calmly about how to build a brand.

For new brands to stand out, touching the bottom of people's hearts is more important than just taking over their attention for a while. Building a brand is like growing a tree. The roots must take hold before branches become strong and leaves green.

15:20
Tea Break & Food Show Tour
15:50
[Case Sharing & Diagnosis] Unlocking Potential Growth Engine—— Brand Vision System

When the cheese sticks on the shelves are all packed in bright colors with animated IP, it will be hard for consumers to remember any brands of them. Far more than a gorgeous package, visual design is the expression of brand strategy which can make consumers directly feel the product value. When brands are stuck in ROI growth, will visual upgradng be the next potential breakthrough point?

16:35
Wrap-up
Start Ups (Postponed | Time to be determined)
· 9.22 (Day 2)
Start Up, Stand Out
09:00
Address from Chair
Start Ups (Postponed | Time to be determined)
· 9.22 (Day 2)
Start Up, Stand Out
Supply Chain & Channel
09:10
Brand Upgrading——Super Supply Chain

When consumers are having constantly evolving demands, exploring deep into the supply chain is a necessary tactics after the 0-1 stage. Achieving product innovation relying on improved supply chain and creating closed-loop supply chain system is the only way to achieve a long-life brand.

09:40
[Panel Discussion] Enhance Differentiation from the BEGINNING

Consumers are gaining deeper and more professional knowledge about good products. In front of shelves, an increasing number of consumers read ingredients list and nutrition facts. On the Internet, there is more professional interpretation and discussion.

Less fancy marketing gimmicks, more genuine value, and build a moat of differentiation from the source. First-rate ingredients from the world, healthier substitutes, special processes, functional ingredients, anything else we can do to innovate from scratch? 

10:30
Tea Break & Food Show Tour
11:00
[Panel Discussion] Co-create Supply Chain Ecosystem - Big Energy from Small Synergy

One of the early-stage challenges of start-ups is that product innovation is often restricted by traditional supply chain or manufacturing system. The new era requires a supply chain that supports small batches, fast iteration, and higher agility.

- How do start-ups look at balance among quality, efficiency, and manufacturing capacity?

- How do start-ups look for partners, integrate resources and make a greater impact with the best combination?

- Is there any new collaborative practice between suppliers and service providers?

11:50
Lunch & Food Show Tour
14:00
From Screen to Shelf, Make Products Close to Consumers

Every consumer reach is a "date" with him/ her. In the omni-channel era consumers seem to be everywhere and very discrete at the same time. Most new brands take off online and yet cannot circumvent the step of presenting themselves physically to consumers via offline channels.

  • How to pick the channel for the first strike and develop business offline?
  • How to create WOW consumer experience?
  • How to break the siege of traditional, time-tested brands and win a solid foothold in the battle for shelf space?
14:30
Key Takeaways From Coca-Cola For Chinese Challenger Brands

For startups looking forward to becoming the next "Coca-Cola", there is still a long way to go. They strive to break the predicament of homogeneity, but the uniqueness of the product and the popular taste is difficult to balance. After the early burst of acceleration, the profitable business model has not yet matured. Expensive marketing and channel costs make it more difficult to reach consumers.

The process of building a brand is tough, how did Coca-Cola stay popular all over the world for more than 135 years? Hopefully there are some key takeaways from Coca-Cola's experience for Chinese emerging brands

Start Ups (Postponed | Time to be determined)
· 9.22 (Day 2)
Start Up, Stand Out
New Exploration
15:00
[Panel Discussion] Attempt of New Community Group Buying - New Thinking on Channel and Supply Chain

Under the epidemic situation in Shanghai, customer's anxiety of food shortage and the whole city lockdown spawned a new pattern of community group buying. Lots of food and beverage brands, including local catering brands, international fast food brands and new consumption brands, all chose to try this new business. Compared to big brands with better infrastructure and stronger brand power, startups were more difficult to confront this challenge.

When the normal production model and sales channels were out of order, how did new brand respond to this new pattern? How to improve the channel and supply chain construction based on this experience?

15:50
[Panel Discussion] The New Brands of 3R Food, How to Make Consumers Easily Become Cooking Master?

Far more than meeting the needs of busy white-collars and kitchen novices to eat well and cook more easily, 3R food has also become a good helper in three meals for consumers who are quarantined in home because of the lasting epidemic. It is expected that C-end 3R food will become more homely and of high quality in the future.

- In the product development, how to achieve differentiation and develop popular products?

- In the supply chain, how to continuously improve the quality and richness of product?

- In the channel, how to layout to improve the convenience of purchase and repurchase?

16:40
Explore the Innovative Ecosystem in the Future

"Self-reliance" is no longer enough to keep up with the new consumption era. "The complementary model of technology and ideas" has built a co-creation ecology and become popular. 

How does Nestlé select partners for its R&D accelerator in China? How can the collaboration model between the big players and the startups stimulate innovative ideas? And what kind of new ecology of innovation will be built in the future?

17:10
Wrap-up
Marketing Talks (Postponed | Time to be determined)
· 9.21 (Day 1)
Growth and Beyond Growth
Growth Power
09:10
From "Hidden Champion" to "Category Leader", How Does Junlebao Low Temperature Product Continue to Grow?
09:40
What Values Shall Be Seen in Short Videos Beyond Views?

What Values Shall Be Seen in Short Videos Beyond Views?

10:10
Tea Break & Food Show Tour
10:40
Challenges and Conundrums in Private Traffic When The Internet Fences are Down

The meeting of the Ministry of Industry and Information Technology on September 19th, 2021 ordered Internet companies, led by Tencent and Alibaba, to stop blocking links to websites. Before this meeting backend links, which are closer to transaction, received more brands' attention. When the fence is brought down by the new policy, recognition takes a closer seat to conversion. The marketing value of frontend links is subsequently enhanced.

What are the opportunities for private traffic, the part of frontend links that are better at engaging consumers and fostering interest? Will a solution come up to address the old challenge—low activity and users' resistance?

11:10
[Panel Discussion] From Flash to Beacon -- What is inspiring from FMCG Veteran Players?

P&G staged an employer show during the past autumn recruitment in August, sending CVs it has received in the past 20 yeas to old alumni. Half of the founding teams of neo-consumption start-ups have been "trained" by P&G. When the macro environment forces neo-consumption to slow down and think calmly, it is time that we reflect and learn from P&G again about its practice in branding, product management and organization.

FBIF 2022 will invite food & beverage practitioners who "graduate" from P&G to explore this topic.

12:00
Lunch & Food Show Tour
14:00
Small Audio Market with Huge Potential

When your hands, feet and eyes are occupied, what are the senses left for your use? Ears and sounds. In the beginning of 2021 Clubhouse heats up audio social network. Its counterparts in China, Ximalaya, Lizhi and Xiaoyuzhou are growing fervently. There were 570 million online audio users in China in 2020, and the number is expected to be 690 million in 2022.  The heat of audio market and the emotional power of audio as an ancient media give us immense room to imagine the potential of audio marketing.

14:30
Started From a New Brand, Growing to a "Hexagonal Warrior"
15:30
Tea Break & Food Show Tour
16:00
Marketing Case Study

How to do strategy planning? How to build brand asset? How to improve individual components of marketing? We are honored to have a marketing professional who has steered many neo-consumption brands and is known widely to traditional food and beverage brands to walk us into case studies.

16:45
Wrap-up
Marketing Talks (Postponed | Time to be determined)
· 9.22 (Day 2)
Growth and Beyond Growth
Brand Power
09:05
09:10
The New Century: The "Brand" Era of Food and Beverage Industry

For a long time, cornering the market through extending the distribution channels has become a typical model for the development of Chinese consumer goods brands. But in the future of material abundance, product involution, and increasing cultural and spiritual consumption, should we put the construction of "Chinese brands" on the schedule? How should food and beverage brands build brand equity and continuously innovate brand matrix?

09:40
KOL+KOC+KOR, KO All!

6.4% market share has been achieved by Buydeem with “life-nourishing” kettle cookers that are priced over one thousand RMB. Such success is mostly attributable to its content marketing based on users’ lifestyle, as it is very likely to see its products in posts by every lifestyle or food influencers and be intrigued.

Coming back to the food industry, how does AG manage to be part of consumers’ lifestyle through audio casting, content and KOLs?

10:10
Tea Break & Food Show Tour
10:40
How to Create a Differentiated Brand with Chinese Style, Go Out of the Southwest and Go Overseas?
11:10
Blue Bottle—the Philosophy behind Pilgrimages to the Brand

On the first opening day of Blue Bottle (Shanghai Tongyu store), its fans waited in a 5-hour-line to get a cup. lululemon is showered with followers’ passion and loyalty for advocating a lifestyle that has even extended its product categories. Similarly, Coca-Cola and Suntory have earned consumers’ affection in a way that is subtle and yet profound.

What is the inspiration for food brands when it comes to brand power that works on the spiritual level? How to define the cultural core and philosophy for your brand?

11:40
Lunch & Food Show Tour
Marketing Talks (Postponed | Time to be determined)
· 9.22 (Day 2)
Growth and Beyond Growth
Digi Power
14:00
Report on the "Deep Water" Time in Digitalization

Having the topic of digitalization in the session of marketing innovation comes from the understanding that marketing, sales, and products are the motivation, orientation and goals of digital transformation for the majority of businesses. Supply chain, organization management and many other elements are deeply involved in digitalization. Faced with the massive project, how do we build up our knowledge of digitalization? How do we assess where the brand and company stand on the way to digitalization? What is the right path? What are the core goals to focus on in each stage?

14:30
Reserved for Nint
15:00
Tea Break & Food Show Tour
15:20
A "Marathon" Digital Transformation
15:50
[Panel Discussion] How to Address The Bottlenecks of Digital Reshaping?

To put it straightforward, what are the challenges?

- The strategic importance, plans, and schemes of digitalization failed to be conducted from the leader to medium and high-level management and implemented in general operations.

- From data acquisition from multiple sources, money-burning construction of data middleware, to data analytics and application, what is the right pace to proceed? How "fake concepts" can be identified? What is the right way to allocate and coordinate complex resource?

- Talents have composite expertise in data, marketing and business are required. Where to find them or how to develop a talent pool?

16:35
Wrap-up
Channel & Supply Chain (Postponed | Time to be determined)
· 9.21 (Day 1)
Grab "The Next" Channel
Channel & Supply Chain (Postponed | Time to be determined)
· 9.21 (Day 1)
Grab "The Next" Channel
Retail-supply Coordination
09:20
Crossing 200 Cities—Meiyijia's Consumer Insights and Product Operations

Domestic regional convenience stores are looking for their "second curve".

Meiyijia in Dongguan, Tangjiu in Taiyuan, Jianfu in Xiamen, and Today in Wuhan are building on their massive scale and looking for the next breakthrough. Approaches include optimizing portfolio and supply chain efficiency through building their own fresh food manufacturing or cold chain logistics; rolling digitalization and online operation forward; or expansion and store upgrading in other provinces. Together they will represent a major force among the 132,000 convenience stores in China, bringing new opportunities and challenges to the food and beverage industry.

09:50
Reserved Topic for METRO
10:20
Tea Break & Food Show Tour
10:40
Report on and Prospect of Retailer-Supplier Relationship Under the New Pattern
11:10
[Panel Discussion] How Should Suppliers and Retailers Jointly Enhance Online and Offline Competence as Consumption Patterns Continuously Evolve?

Amid continuous changes in consumption patterns, it is a shared task for retailers and suppliers to boost online efficiency, draw consumers to shop offline and integrate online and offline experience seamlessly.

To cope with the ever-changing market environment requires not only constant self-enhancement but also reliable partners. How can suppliers and retailers be moats to each other by driving collaboration closer and deeper?

12:00
Lunch & Food Show Tour
Channel & Supply Chain (Postponed | Time to be determined)
· 9.21 (Day 1)
Grab "The Next" Channel
Merchandise Innovation
14:00
Better Quality, Nutrition and Experience—Boost New Growth in Retail Market with Product and Service Innovation

Production innovation, iteration and upgrade are the approaches to simultaneously meet consumers’ needs and secure profitability for suppliers and retailers. How should brands cross the long chain from product development to sales, enhance product and service innovation to boost new growth in retail market? 

14:30
From OATLY to Merchandise and Brand Innovation in Offline Retail

70% retail of consumer goods takes place offline. Disruptive start-ups, building the initial momentum with Internet and new media, have to deploy offline in order to grow into maturity.

How can founders/ founding teams of disruptive brands quickly build know-now when planning and building offline channels? How customer management, products, branding, multi-channel pricing strategy can be coordinated to roll out "sales pulls" and curb risks of getting trapped in skirmishes? How to build offline service capabilities?

15:00
Tea Break & Food Show Tour
15:30
[Panel Discussion] How Do New Brands and Products Go Mainstream?

From 1 to 10, from niche market to mainstream consumers, new brands and products need broader channel partners that welcome novelty. At the same time, disrupted by O2O, live-stream e-commerce, and DTC brands, traditional distributors must step up efforts to respond to new consumer needs.

16:15
[Panel Discussion] Chinese Brands Go Global

Amid the new development model driven by the Dual Circulation Strategy, Chinese brands face opportunities and challenges as they sail into the global market. Strategies precede global expansion. Have the following questions been answered before making strategies: what are the challenges and strengths of domestic brands? What are the characteristics of overseas market? How to fine tune tactics for regional markets?

17:00
Wrap-up
Channel & Supply Chain (Postponed | Time to be determined)
· 9.22 (Day 2)
Grab "The Next" Channel
Channel Digitalization
09:05
09:10
How to Lubricate the Gears of Retail with eRTM?

The benefits of digital technology are seen by brands thanks to the high-speed functioning of B2C e-commerce. However, B2C e-commerce will not be the biggest piece of cake for the food and beverage industry. Brands are shifting their sights to digitizing the traditional retail channels, hoping to make the "gears" of traditional retail run faster by building eRTM.

How should brands make their plans during the process? How the to-B partners can be involved and mobilized? How to build a new ecosystem?

09:40
Continuous Inflow of Consumer Insights Drive Connection among Channels, Products and Marketing

A true mastery over a channel and a consumer group is what brands seek after. The brand stores and priviate domains are results of such attempts. Does there exist a proprietary channel that matches the instant offline consumer scenario and delivers on A/B test. The Cooler AIoTs that Genki Forest, Nongfu Spring, Coca-Cola and Wall's have all employed in their operation seem to offer an answer.

10:10
Tea Break & Food Show Tour
10:30
[Panel Discussion] The Digital Revolution of the "Last Mile" Retail Terminal

2021 could be a turning point for China's e-commerce industry, as China's total online retail sales saw negative monthly growth for the first time, with a 4.12% year-on-year decline in November. A return to offline is being widely discussed.

But can the visualization, instant feedback and efficient business model of online retail be realized in the "last mile" of offline retail terminals? What should retailers, brands and small stores do to meet the challenge? 

11:15
How to "Know Yourself and the Enemy" in the Consumer Goods Market

The fast-moving consumer goods market shows the rapid technology and product iteration, and the smaller management granularity. Data is an important basis for brands to make "quick and accurate" strategic and tactical decisions according to these traits. So how can brands strengthen their insights based on offline channel data?

Let's turn our attention to the stories that are happening on the offline shelves: what's going on in popular tracks such as tea drinks, energy drinks, and condiments? Do the "high-end" and "healthy" products of various categories really attract consumers through offline channels?

11:45
Lunch & Food Show Tour
Channel & Supply Chain (Postponed | Time to be determined)
· 9.22 (Day 2)
Grab "The Next" Channel
New Channel Models
14:00
Explore the Next Planet: eB2B

Among various channels, eB2B likes a new planet waiting to be exploited. Around it are several force: Internet-based B2B platforms, retailers' owned infrastructure and brands' owned infrastructure, all of which want to take eB2B in their own possession.

What is the right way for brands to assess the value of exploiting the eB2B?

14:30
Instant Retail: How to Boost Efficiency in Existing Channels Along Home Delivery That Is One Click Away?

There is a lot more instant retail can do beyond fast. Its potential lies more in connecting inventory of traditional channels and empowering customer insights, marketing and supply chain efficiency with data from digitalized channels. Where does instant retail stand now in those aspects?

15:00
15:30
Defense and Breakthrough of Membership-only Retailers

By the end of 2020, domestic GDP per capita reached RMB 72,000 and vehicle ownership 280 million units, which explained the comeback of membership programs in retailing in recent couple of years. However, membership-only retailers is still stressed by challenges from market environment, competitive channels and consumers.

What should membership-only retailers do to defend and attack at the right timing?

16:45
Wrap-up
Channel & Supply Chain (Postponed | Time to be determined)
· 9.23 (Day 3)
Grab "The Next" Channel
Retail Revolution Urges Warehousing to Boost Efficiency
09:10
New Trends in Food & Beverage Supply Chain amid Retail Revolution

Amid changes on both the supply and demand sides of retailing, supply chain is stressed by new challenges imposed by continuously evolving consumers, products, and scenarios: difficulty in forecasting market demand, complexity in warehouse management for high SKU varieties, fragmented logistics from one channel to another, high delivery cost... 

Customer-centric businesses that help consumers "get what you see" in an efficient manner will outperform the market.

09:40
Values and Challenges of Instant Delivery in the Trend of Home Delivery for Everything

From 3-day to next-day delivery offered by e-commerce, to 30-minute home delivery for citywide retailing; from B2C to C2C; from meal delivery to delivery of everything ...... as business giants compete to grab a bite of the 100 billion scale delivery market, how far we can go with the last-mile delivery?

10:10
Tea Break & Food Show Tour
10:40
Integrated Supply Chain for Omni-channels

Excess stock and stockout have become unignorable pains of the logistics silos for online and offline retailing as channels are increasingly diversified and fragmented. Data visibility is enhanced in the process of integrating supply chain for omni-channels, allowing inventory information to be shared by all distribution networks and boosting productivity, accuracy, and cost-efficiency of supply chain.

11:10
An Effortless Supply Chain for Big Sales

Changes in the flow of commercial value brought by various marketing tactics have raised the bar for logistics responsiveness, e.g., conventional e-commerce sales and live-streaming sales for the public traffic and brand sales events and social media marketing for the private traffic. Capabilities like accurate demand forecasting and efficient logistics scheduling will help businesses stay composed in all hustle and bustle.

11:40
Lunch & Food Show Tour
Channel & Supply Chain (Postponed | Time to be determined)
· 9.23 (Day 3)
Grab "The Next" Channel
Supply Chain Performance
14:00
Cruise Through Cycles with Cost Leadership

Wave after wave price rise announcements were heard in 2021 in the food and beverage industry, and things have not eased for businesses in 2022 as consumer spending slows down and raw material cost moves up. Ongoing market volatility drains the possibility of business expansion, so boosting cost-efficiency in operations seems to be the certainty that no business can afford to let it go.

14:30
How to Build the Next SHEIN in the Food Industry?

ZARA, a global fast fashion brand valued nearly 100 billion USD, needs about 21 days for a cycle from market research, design, production to delivery. The cycle has been shortened to 10-15 days by a Chinese cross border e-commerce brand -- SHEIN. SHEIN tests water with a very small batch of products and fast produce those that quickly take off based on data feedback from consumer end. This approach, maximizing efficiency and lowering risks of inventory, is enabled by powerful data and agile supply chain.

With Industry 4.0 and C2M coming, how do food & beverage businesses build up such capabilities?

15:00
[Panel Discussion] Is Upstream Control a Must-have for Brands?

Some companies seem to have gone further in the narrative about building supply chain competence - acquiring and merging upstream players, building their own factories or industrial estates, laying hands on industry standard setting, etc. Possession and control bring peace of mind as well as larger investments. What are the advantages of and considerations for securing the upstream supply chain? How control can be gained by businesses that haven't gone far in the upstream?

Channel & Supply Chain (Postponed | Time to be determined)
· 9.23 (Day 3)
Grab "The Next" Channel
Resilience Strategies Must Be Implemented
15:45
[Panel Discussion] Gray Rhino Epiphany for Supply Chain

In an increasingly turbulent environment, risks as natural disasters, political changes, and technological breakthroughs may emerge with higher frequency and intensity. This immense uncertainty requires players in supply chain to build complete competence in coordination, risk assessment, forecasting demand, capacity planning, warehousing, and delivery in order to eliminate fragility.

16:30
Wrap-up
Ingredient (Postponed | Time to be determined)
· 9.21 (Day 1)
Explore The Next Star Ingredient
New Trend & Strategy
09:00
Address from FBIF: How Could Ingredients Contribute to Brands' Breakthrough in Food Innovation?

Chi Forest led the sparkling water category by erythritol; fiber+ in Coca-Cola hit the first shot loudly and clearly. To fight the way out in such a hot market, ingredients have become a key factor to be seized at the very opening. In 2022, it's time for brands to take the initiative on ingredients!

09:10
Food Innovation Starts with Ingredient Upgrades

Consumers are paying more attention to the ingredients list! What kind of strategic awareness do brands need in terms of ingredients to make better products? What new demands are consumers making on ingredients in 2022?

Ingredient (Postponed | Time to be determined)
· 9.21 (Day 1)
Explore The Next Star Ingredient
Healthy +
09:40
[Panel Discussion] Trust Crisis of Sugar Substitutes—Any Other Natural Substitutes for Sucrose?

Sugar reduction has been a recurring topic. Discussions on sugar substitutes gain popularity. However, consumers' trust is left shaky by synthetic sweeteners, like acesulfame potassium. As everyone is calling for sugar reduction, what are the natural ingredients that can replace sucrose? Where is the next sweet star? 

10:30
[Tasting] New Approaches of Sugar Reduction. Do They Taste Like Sucrose?
11:00
Protein Power - Starting with "Sweet"

The impression of plant protein is going to be refreshed! Brazilian sweet protein, which is 1000 times sweeter than sucrose, and pea protein, which is an important source of amino acids for the human body......What are the other new powers of protein? What new opportunities can they bring to food and beverage? Let's start with sweetened proteins and unveil the new face of proteins!

11:30
Lunch & Food Show Tour
Ingredient (Postponed | Time to be determined)
· 9.21 (Day 1)
Explore The Next Star Ingredient
Emotion and Immunity
14:00
Exhausted 1990s Generation Say No to Stress Manipulation

In recent years, "involution" has become a social buzzword that is deeply rooted in people's minds. Consumers are turning to food and beverages as an outlet to relieve the stress and anxiety. Science has proven that some probiotics can help us manage anxiety and stress. Will they help us unload the excessive stress?

14:30
[Panel Discussion] Exploring Trends in the Benefits of Probiotics

With the gradual expansion of the probiotic industry, there are more and more benefits being gradually explored. Stress management, immune health, metabolic health... What kind of effects are most suitable for the Chinese market? What kind of strains can do more?

15:15
[Tasting] Probiotics and Postbiotics in Different Product Forms
15:40
Immunity New Star—The AB Side of the Postbiotic

Probiotics are not yet old, but postbiotics have arrived. In the field of intestinal health, postbiotics has become a new force with great market prospect. In this era of national health, we have to say "NO" to "flu" and "allergy"!

16:10
Wrap-up
Ingredient (Postponed | Time to be determined)
· 9.22 (Day 2)
Explore The Next Star Ingredient
Beautiful +
09:05
Fat "killers"

The waist fat grows as the pace of life getting faster and the sedentary time getting longer......

Losing weight healthily has been what consumers fervently pursued. When “fat-killer" ingredients take the stage, maybe we can get a smaller waist through eating!

09:35
Benefits of Reformulating with Fibre—Lower Risk of Diabetes

Scientists at the Tate & Lyle Nutrition Center have found that Asians are at higher risk of developing diabetes, and China is one of the hardest hit. In a large number of experiments, fibre became the key to the problem. How to manage weight efficiently? How can fibre be reformulated to reduce the risk of diabetes? Where else can fibre be used in new applications?

10:05
[Tasting] Become Young and Beautiful by "Eating"
10:35
Beauty Redefined—Masks to Drink

Drinkable "skincare" products are the new trend in the beauty industry. Hydration, whitening, and antioxidants are now the keywords for a new generation of functional foods. However, can what goes into your mouth really work on your skin? Will the skincare business be simplified to food treatment?

11:05
High-grade Answer to Sleep by Amino Acids

Glycine, serine, arginine, tryptophan, L-tyrosine, L-theanine and γ-aminobutyric acid can all benefit sleeping quality. In addition to the common application areas, in what other areas can they shine? How to combine the market demand and the principle of action to make consumers pay for the products?

11:35
Lunch & Food Show Tour
Ingredient (Postponed | Time to be determined)
· 9.22 (Day 2)
Explore The Next Star Ingredient
Nutrition+
14:00
From Grandparents to Generation Z, is There a "Nutrition Package" That Can be Eaten Until Old Age?

Different consumers have different nutritional needs. To solve the problem of the needs of five generations at once, how to create a "super nutrition supply station"?

14:30
Lipid Rising Star: Opening a New World of Sports Nutrition and Senior Food Market with Energy

To build and maintain muscle, protein supplementation is not enough! NuliGo's innovative nutritional lipids take an energy perspective that is not only fast and safe but also long lasting. Brands that want to innovate in sports nutrition and senior food are not to be missed!

15:00
Tea Break & Food Show Tour
Ingredient (Postponed | Time to be determined)
· 9.22 (Day 2)
Explore The Next Star Ingredient
Formulation Innovation
15:30
Cleanest Label Challenge

Whether the label is clean enough affects the consumer's purchase decision, a good clean label can undoubtedly improve the core competitiveness of the product. How to make a completely additive-free product formulation? How to achieve both clean label and good quality?

16:00
Don't Be "Stupid Tax"! How Can Functional Foods Be More Efficient?

Functional foods have always been suspected of being an "stupid tax" in the eyes of consumers. How to do products from the perspective of evidence-based medicine? What kind of technology is needed to support the visible effects?

16:30
Young People's Plant-based Intuition for Wellness

Plant meat and plant milk are not enough! What are the "high potential" applications for plant-based products? Why do consumers who have no shortage of meat, eggs and milk choose plant-based?

17:00
Wrap-up
CEO Talks (Postponed | Time to be determined)
· 9.21 (Day 1)
*SONO CEO CLUB Members and Invited Guests Only
Strategic Decision Making
10:00
A Global View: Uncertainty and Beyond

External changes are piling up layers of uncertainty around the food and beverage industry. Stressed by price competition and market fragmentation, companies are increasingly aware of the importance of branding strategy. In the gap of mismatched talents available and talents needed, smarter solutions are being developed to train talents to deliver different roles. Applying more organized cost controls on the supply side, companies also actively set up multinational operations to expand business horizon.

How should decision makers integrate diverse perspectives, anticipate impacts of uncertainty, and form global thinking that resonate with corporate strategies?

11:30
Wrap-up
CEO Talks (Postponed | Time to be determined)
· 9.21 (Day 1)
*SONO CEO CLUB Members and Invited Guests Only
Organization and Leadership
14:45
Enhancement of Orgranizational Competence Amid Business Growth

Case study:

As a challenger brand that has gained exponential growth in recent years, Company A sees demand for talent surge and, thanks to its positive brand image and category dividend, has successfully attracted middle and top managers from big companies. However, the absence of systematic organization, effective reporting and management mechanisms, and clear corporate culture leads to disorderly talent management, cliques starting to form and talents leave.

 

When it comes to talent management, it is important that leaders impart their competence in attracting and managing talents to the organization, which is critical to building a productive organization.

16:15
Wrap-up
CEO Talks (Postponed | Time to be determined)
· 9.22 (Day 2)
*SONO CEO CLUB Members and Invited Guests Only
Branding and Marketing
10:00
Traps That Brands Must Avoid from 10 to 100

After surviving the start-up phase, what brands should do in the 10-to-100 growth phase? From niche to mass, how can brands stand the test of mass market on top of maintaining its core users? How to balance internal competence building and external business expansion? How to build brand momentum and unleash it?

11:30
Wrap-up
CEO Talks (Postponed | Time to be determined)
· 9.22 (Day 2)
*SONO CEO CLUB Members and Invited Guests Only
Supply Chain
14:45
Where does Innovation Fit in Supply Chain Amid ‘Rise of Branding’?

As awareness of branding grows stronger, companies must identify their own points on supply chain to step up efforts, which are subject to their own product categories. For example, some companies launch new products tackling unmet needs based on precise consumer insights; some build a robust pool of suppliers to visibly improve production; some are focused on better managing delivery and costs of smaller and more-SKU orders; and some bend on integrating fragmented channels to improve product delivery.

At the end of the day, a new supply system can only be formed by combining the core elements of every supply chain component, from R&D, procurement, manufacturing to logistics.

16:15
Wrap-up
CEO Talks (Postponed | Time to be determined)
· 9.23 (Day 3)
*SONO CEO CLUB Members and Invited Guests Only
Multinational Business
10:15
Has the ‘Age of Discovery’ Come for Chinese Brands?

Over half (58%) of the 112 companies surveyed by SONO CEO CLUB have set up or plan to set up multinational operations, with North America and Europe as the most popular destinations and Southeast Asia under close attention. Even 49% companies with revenues under RMB 500 million have explored or plan to explore overseas markets. However, the development pathway is dominated by export via dealers or agents. Has the ‘Age of Discovery’ come for Chinese brands? To what extent international political climate and economic environment will weigh on multinational operations? How can companies avoid risks? Cultures and ecosystems of target markets also pose a considerable challenge, as well as the journey to build brand impact overseas. What valuable lessons are offered by companies that have maturely globalized?

11:30
Wrap-up
Foodtalks (Postponed | Time to be determined)
· 9.21 (Day 1)
FBIF iFood Show · Foodtalks
New Varieties in the Health Trend
10:00
Prebiotics: Energy Bar for Gut Health

New F&B products that contain prebiotics have registered a 11.11% CAGR in the past five years. We often see and yet not know much about prebiotics. Innova database will navigate us through the world of prebiotics. What do prebiotics do? How can the F&B industry innovate products by leveraging prebiotics?

10:35
How to Sell Health to Consumers in A Clever and Effective Way?

It is also true for product marketing that the more you want to be the less you can be. How to resonate precisely with consumers as the market is swamped with slogans of wellness and functions? How to make stories of product benefits hit home when brands pump new “health” ideas with new ingredients? How to communicate taste and nutrition to consumers?

11:10
New Varieties in the Health Rush

The big wave of functional foods is fueled by exploration of ingredients. As consumers are growingly knowledgeable and wise, ingredients lists must be healthier and safer to convince. What is insoluble dietary fiber good for? How far imagination can go when resistant starch is applied to food?

11:45
Lunch & Food Show Tour
Foodtalks (Postponed | Time to be determined)
· 9.21 (Day 1)
FBIF iFood Show · Foodtalks
New Consumption: Round Two
14:00
Hid Hidden Needs with Contextual Marketing

The “soul” of new consumption to the F&B industry is nothing more than identifying and satisfying new consumer needs and conveying messages. After the new consumption trend rapidly heated up and cooled down, how should players unearth unmet needs? How to win market share by integrating products with content marketing?

14:35
Aesthetic Value: from Dividend to Trend

Compared with 5 or 10 years ago, this generation of consumers seem to care more about the aesthetic value of products.

Doesn’t look good? Not my style? No!

Abused trending elements? Too smarmy? No!

Such consumer characteristics indicate that it is time for brands to study product aesthetics as a lasting trend rather than temporary dividend.

15:10
Act Like Fast Fashion and Think Like Slow Fashion

No one in the F&B industry is not afraid of slowing down, thus rendering competition escalation. However, being a segment of the “real” economy means that the F&B industry has to take solid steps to survive through cycles. How to think slow and move fast in products, marketing, channels, supply chain, and organization?

16:10
Cross-industry Matchmaking Conference
17:30
Wrap-up
Foodtalks (Postponed | Time to be determined)
· 9.22 (Day 2)
FBIF iFood Show · Foodtalks
Local Delicacies Go National
10:00
Local Eats Going Viral, What Will Be the Next Billion-scale Category?

Like River Snail Rice Noodle (Luoshifen) and Green Sticky Rice Balls (Qingtuan) sweeping the country, iconic local foods are growing into national products and brands. Green pepper stuffed dumplings, river snail flavor chips, pepper oil dressed ice dream … local culinary elements are inspiring product development and marketing ideas.

Which local flavor or food can be the next River Snail Noodle?

10:35
From Local Flavors to Nationwide Products

Living in the breadth and depth of local eats in China, where should food companies look for the next inspiration to innovate products and categories? How to turn a local delicacy into a nationwide hit? How to leverage local flavors and spring to nationwide market?

11:10
Lunch & Food Show Tour
Foodtalks (Postponed | Time to be determined)
· 9.22 (Day 2)
FBIF iFood Show · Foodtalks
Birth of A New Sector: 3R Food
14:00
3R Food Development Report

- Opportunities for 3R food in perspectives of needs and scenarios

- How broad 3R product selection can reach in terms of cooking styles and culinary varieties?

- How will 3R food develop in the long run in the perspective of industry structure? 

14:35
How to Make 3R Food Fresh and Tasty from Product Selection and R&D

The success of the pickled mustard fish, crayfish, and roasted fish as 3R dishes to a great extent lies in the product selection. The main reason for consumers choosing 3R food is saving time without compromising on freshness and healthiness. In this connection, what is the right thing to do when it comes to product selection and R&D?

15:10
Seize 3R Food Trend from A Industry View

There are opportunities to build moats on every link of the 3R food sector, from raw materials all the way to consumers. For example, raw material purchase, primary processing, customized central kitchen, cold chains, logistics efficiency, etc. How to build 3R food brands that can live through cycles with the right model and competitive edge?

16:20
3R Food Industry Matchmaking Conference
17:20
Wrap-up
Plenary Session (Postponed | Time to be determined)
· 9.23 (Day 3)
07:30
Sign-in and Social Tour
08:30
FBIF Opening Remark
08:48
[Global Insight] Overview of Global Food & Beverage Industry

Global food & beverage manufacturers are challenged by higher prices of raw materials, supply chain disruptions, higher labor cost, energy price surges and more stringent environmental regulations. The FAO Food Price Index indicates that global food price hits a 10-year record high. Flexibility and responsiveness in manufacturing and logistics are unprecedently important for brands and manufacturers.

· What are the global trends that are reshaping the food & beverage industry?

· Apart from price upswing, what are the exponential technologies available to companies to cope with uncertainties in the macro environment through agile execution?

Plenary Session (Postponed | Time to be determined)
· 9.23 (Day 3)
Discover New Opportunities in the Food and Beverage Industry
09:35
[Embrace the Silver] What the Less Crowded "Silver Hair" Market Has to Offer

We must have talked over 100 times about how to be appealing to younger consumers, and today is time to give some serious thoughts on aging. People aged 65 or above account for 13.5% Chinese population in 2020, approaching where Japan was in 1993. With declining newborns, China is perhaps coming into a moderately aged society sooner than expected. Why not shift our sight to the opportunities contained in the "silver hair" market instead of fighting a hard battle in the unproductively competitive young consumer market. The young generation will grow old one day anyway : )

· Is the "silver hair" market not sexy enough?

· What are the opportunities for innovation?


10:10
[The Power of Technology] Technology Leverage · Business for Social Good
10:45
[To A Sustainable Future] Reserved Topic for Tetra Pak
Plenary Session (Postponed | Time to be determined)
· 9.23 (Day 3)
Brand Practice
11:15
Reserved Topic for Jinmailang Group
11:45
Reserved Topic for OATLY
Plenary Session (Postponed | Time to be determined)
· 9.23 (Day 3)
12:25
Lunch & Food Show Tour
15:15
[Challengers] The Next Journey of Chinese Companies: One First Step Commences the Long Journey, Analysis of the Growth of Chinese Brands
16:05
[Explorers] The Counter-trend of Emerging Brands: The Next "Five-Year Plan" for Emerging Brands
17:00
Closing
Foodtalks (Postponed | Time to be determined)
· 9.23 (Day 3)
FBIF iFood Show · Foodtalks
11:00
Brands & Channels Matchmaking Conference
12:30
Wrap-up