Agenda
Category:
All
Dairy Talks
Snack & Baking
Drink Talks
YoungCohol
Condiment & 3R Food
Pack Talks
Start Ups
Marketing Talks
Channel & Supply Chain
Ingredient
CEO Talks
Plenary Session
Date:
All
09.21
?(Day 1)
09.22
?(Day 2)
09.23
?(Day 3)
Condiment & 3R Food
·?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
Upgrade of Soy Sauce—How Does Soy Sauce Move Towards Premium amid Upstream Cost Stress?

Nowadays soy sauce has to increase added value and differentiate further. Are there any other drivers, apart from zero additive, organic and less salt, on its road to premium? Will higher prices lead to stagnant sales? 

11:35
Lunch & Food Show Tour
Condiment & 3R Food
·?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
·?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
·?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
·?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
·?9.23 (Day 3)
New Taste That Spice Up New Lives
Calm Thoughts on Hyped Products
09:00
Address from Chair
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
·?9.23 (Day 3)
New Taste That Spice Up New Lives
Full-chain Elevation
14:00
[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?

14:50
No More Refrigerators! Retort Pouches Spur 3R Food Market

The innovation of cook bags finally cracks the conundrum of room-temperature storage, removing the restriction and cost of refrigeration. When dish washing is left as the only barrier of purchase, will a packaging technology that allows direct steaming and boiling make the last step for prepared meals?

15:20
Chips on the Table – How to Make 3R Foods Taste as Good as the Freshly Cooked?

In the end, it is all about the taste. The special making process of 3R foods determines that their taste is slightly inferior to freshly cooked dishes. What innovation can be applied to 3R foods ahead of serving to please the discerning taste buds of Chinese diners?

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