More high-end and intelligent
2023-07-13
Yantang Dairy launches multiple new products every year to continuously meet consumers' personalized, high-quality and other consumer demands. According to Shi Lei, a reporter from Nanfang Daily, "Since the beginning of summer, our ice bars have been very popular! The category of ice bars in Jingdong has increased by 153% year on year, and the category of ice bars in Tmall has increased by 122% year on year." Hu Zhihong, the head of domestic business of Guangdong Husky Refrigeration Technology Co., Ltd. (hereinafter referred to as "Husky Refrigeration"), shares excitedly. Not only ice bars, but also products related to more active summer segmentation scenarios such as camping, outdoor dining, and beauty also have good sales. The arrival of scorching heat creates a 'warming up'. Since the beginning of summer, refrigerators, fans, cold drinks, and more high-end and intelligent "Made in Guangdong" have continued to heat up Guangdong's "cool economy" and give Guangdong's scorching summer a unique vitality. Food and beverage companies are competing for the summer market and entering the scorching summer. In addition to the continuous rise in temperature, food and beverage companies have also entered a golden marketing period, marking the beginning of the summer market competition. Under the influence of high temperatures, consumers' appetite subsides and they turn to seek a refreshing and unrestrained atmosphere in the restless scorching sun. How to "cool down and relieve heat" for consumers has become the key to seizing the summer economy. With the rise of the concept of healthy consumption, the functional beverage market has ushered in high-speed development opportunities. In addition, with the recent occurrence of hot weather in various parts of the country, electrolyte drinks that can timely supplement electrolytes for the human body have become popular in the market, becoming the first choice for many young consumers to relieve heat. Jianlibao Group isotonic electrolyte water, which was launched in April this year, is a breakthrough innovation based on consumer demand. "After years of research, the R&D team has carefully designed a scientific formula for replenishing water - isotonic electrolyte water to ensure that the Osmotic pressure of the product is 250-340 milliliters/liter, which is similar to the Osmotic pressure of human plasma, so that the water replenishing effect of the product is faster and safer." The head of Jianlibao Group R&D said that in order to better meet the taste needs of Generation Z young people, it also uses imported lime, peach and green apple juice as raw materials, Make the product taste more pleasant. Our new product this year, Xiaoqi Bubble Yogurt Beverage, uses Kefir strain fermentation, natural gas production, and the addition of grape juice, has a refreshing and stimulating taste. It has been widely praised by consumers since its launch in April this year, "said Lu Jianfeng, Vice President of Marketing Business Unit of Yantang Dairy. Since the beginning of this year, Yantang Dairy has launched multiple new products. For example, the new Guangzhou concentrated yogurt adopts advanced nanoscale RO membrane reverse osmosis separation technology, with a native protein of up to 4.6 grams, twice the national standard, and rich in 150 milligrams of native calcium; Chocolate milk pudding is made of more than 80% fresh milk, and real Dark chocolate and Cocoa solids powder are added. "At present, the development trend of the dairy industry is to develop in a more healthy and sustainable direction. Consumers' demand for natural, organic, low-fat, high protein and other healthy dairy products is increasing. At the same time, the concept of sustainable development is also promoting the dairy industry to develop in a more environmentally friendly, low-carbon, recycling and other directions." Liu Chuqiang, production director of Yantang Dairy, said. Behind this, technological innovation is the source of support for the continuous innovation of food and beverage enterprises. Relying on the National Dairy Processing Technology R&D Professional Center and Postdoctoral Research Workers
Edit：XiaoWanNing Responsible editor：YingLing
Source：Southern DAILY
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