2021 Seven major food and beverage innovation inventory: food addition and subtraction, variable plant-based, "local specialties" on the top...

Innovation in plant-based meat has gone even further. Monday zero launched the Master Black pepper plant beef series, through technological upgrading, strengthen the physical organizational characteristics of plant meat products, so that it completely simulates the fiber texture of beef, forming a "meat block". It has certain breakthrough significance in restoring true fleshy feeling in plant meat.

At the same time, OMNI new meat, launched plant-based seafood products, further expanded the richness of plant meat products form, to give consumers more plant meat products imagination space.

The plant-based trend has also penetrated into the field of conventional food development, giving consumers a sense of surprise. With OATLY's oat-based ice cream, the ice cream is also becoming more vegan.

The capybara family makes potato chips by mixing vegetarian protein raw materials such as soybeans and rice, making traditional potato chips and plant-based new chemical reactions.

Sparkling Power and AKOKO's joint gift box bring plant base into the context of traditional festivals to explore new space for plant-based development. The launch of the plant-based mooncake gift box has become an example of the adaptation and development of plant-based food in combination with national conditions, deep innovation.

The power of plants cannot be underestimated. After the enthusiasm of market consumption has been gradually awakened, the innovative development of plant-based foods has gradually accelerated. In 2022, we believe there will be more plant-based innovations that will add vitality to the food and beverage industry.

03, "local specialties" attack, from the minority to "explosive" regional characteristics

2021 is also a year of "long knowledge" with the food and beverage industry. No longer satisfied with the monotonicity of conventional tastes, various brands have dug deep into the rich natural resources on the vast land of China and successively launched new products with very regional characteristics. From the minority to the "circle", the food and beverage industry "makes stars" more than.

This year, perhaps you also like me, have repeatedly asked Baidu: "What is the orange?" "Is yellow skin a fruit?" . Behind the people's crazy thirst for knowledge, Nai Xue の tea and happy tea have carried out a vivid "science popularization" of real estate style for the people of the whole country with their new products. With the topic of "scraping oil" and "reducing fat", the topic of "controlling small red book" and circle of friends, the people all over the country competed to experience its "astringent, but back to sweet" wonderful taste.

Not to be outdone, the tea-loving yellow skin dew followed suit. The niche fruits from Chaoshan region helped Hitea to achieve a sales performance of 60,000 cups in 3 days in the main stores in Beijing, Shanghai, Guangzhou and Shenzhen.

The "coconut wind" blowing from Hainan Island also helped Luckin create the explosive single product of "YYDS" in the summer of 2021 - raw coconut latte. It is sweet and natural, vaguely revealing the light milk aroma, and perfectly highlights the rich and smooth taste of the thick coconut milk with the coffee. At the same time, the word "raw" in the name of the product also gives people the association of "raw press", "natural" and "healthy", as if you drink a mouthful, you can feel the "coconut wind Hai Yun" coming.

Made drinks as a regional characteristics of the experimental field, all the way first, capture the city and land. Pre-packaged food and beverages are also trying to accelerate research and development, and enrich their product lineup with new regional characteristics.

Taking advantage of the fire of orange, MissBerry launches lemon-orange wine, which is concentrated into wine by pitting orange, squeezing raw fruit and adding lemon, thus bringing regional characteristics into the field of light drinking.

Bright is launched Xianju a bayberry Popsicle, the main origin characteristics, the high-quality bayberry origin of Zhejiang Xianju as their own publicity signboard.

If the fruit juice is further, its products cleverly integrate the origin of fruit raw materials into the packaging design, "Lipu Litchi", "Chengde hawthorn", "Ningde Jufeng", with distinct and direct regional characteristics for their juice quality "endorsement", but also let consumers feel the unique beauty of mountains and mountains.

From the region to the whole country, from the minority to become "explosive". On the vast territory, there are still many natural resources to be discovered and their potential to be released.

04, delicious is not enough, to add strengthening function to new products

"Reduce sugar, fat and calories", but this is only one aspect of food and beverage innovation in 2021, on the other hand, there are some products are "crazy added". Hyaluronic acid, collagen, niacinamide, a variety of raw materials previously only heard in the field of skin care products, are increasingly appearing in food and beverage. Consumers not only want to taste good, to be healthy, but also hope that the food and drink is best to have a little function superposition. 2021 has become a year of attack for food functional innovation.