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

In January 2021, the National Health Commission clarified for the first time that hyaluronic acid components can be used for food addition. This move seems to set the tone for food and beverage innovation throughout 2021, with various functional food innovations emerging in endlessly.

As a leading enterprise in the production of hyaluronic acid in China, Huaxi Biological took the lead and launched Shuiji Spring hyaluronic acid drinking water in March 2021, adding 66mg of food-grade hyaluronic acid to each 330ml bottle of drinking water, focusing on the function point of human moisturizing and replenishing, bringing hyaluronic acid components into more frequent daily consumption scenarios.

Ilianmuthi combined hyaluronic acid ingredients with yogurt to launch skin-relationship yogurt, adding 30mg hyaluronic acid to each bottle, and adding astaxanthin ingredients to the rain red chlorella cheese in the yogurt, so that every "skin care ingredient party" to see "My God".

Consumers have a variety of functional requirements for food, moisturizing and hyaluronic acid in addition to collagen components have also received attention.

Sumidagawa launched collagen hanging ear coffee to explore more possibilities beyond the "refreshing" function of coffee.

Collagen hanging ear coffee photo source: official flag of Sumida River on Tmall

Yida launched the Genji Collagen peptide gum series, focusing on oral health, but also committed to helping consumers replenish collagen anytime, anywhere.

Consumers not only want pure food and drink, but also want to feel the functional experience from food and drink. Kill multiple birds with one stone. Perfect choice.

Budweiser China launched the Zhihe series of sparkling water, adding whey protein, dietary fiber, grape seed extract, minerals and other ingredients, adding nutritional supplement, intestinal health, antioxidant and other functions to simple water.

JOLIYOYO launched enzyme jelly with the addition of six lactic acid bacteria strains to help maintain the balance of human intestinal flora. While eating snacks, you realize body maintenance.

More and more food and beverages have begun to "make a big fuss" in functionality and find innovative directions. According to the forecast of Middle Class Business Research Institute, the market size of functional food in China is expected to exceed 600 billion yuan in 2022. Compared with the functional food penetration rate of more than 60% in the United States market, China's 20% penetration rate still has great room for growth. After all, eating well and drinking well at the same time can achieve body maintenance, which is very nice to think about.

05, maverick and different, strange taste and break the dimension wall joint name

In 2021, the food and beverage industry has also emerged with many operations that people call "don't understand". Strange flavors and cross-dimensional co-branded products are becoming a trend.

Novel experiences, sensory stimulation, and social monetization products have become new ways to break the circle of products and influence the way food and beverage innovation.

Go Clear wine launched lime pepper juice sparkling wine, using natural pepper particles raw materials, cold brew, mixed apple fermented wine base, publicity can give consumers the tip of the tongue to be "electric" novel experience. Seemingly completely incompatible materials together, always stimulate the curiosity of consumers eager to try.

Smelly snail launched lemon Perilla spiral rice noodle, the first name gives people a "want to speak but do not know how to speak" strange feeling, "one second as if you were in Thailand's charming beach, the next second was sour bamboo shoots and spiral snails pulled back to the Liuzhou beach, a bowl of soup time, also went to more than 200 Southeast Asia." A bowl of powder can actually eat such a rich sense of layers.

Alps launched a New Year limited series of candy, respectively, spicy crayfish flavor, rattan pepper flavor and coriander lemon flavor, but also give people a "clueless", "want to say no" novelty, upholding the "big New Year" inclusive spirit, consumers may want to say "good job, don't do it next time."

Are these weird flavor products any good? It's hard to say. The fact is, the relevant companies are not holding the idea of creating a lasting big product to launch these novelty products, instead, they value freshness, specificity and originality. When novelty and novelty have gradually become a motive that cannot be ignored in food and beverage consumption, more and more products have begun their own "strange evolution" road.

Similarly, the joint name of the broken dimension wall has also begun to develop rapidly. Uni-president Ice Tea and Single Food jointly launched iced black tea flavored potato chips, and Yanjing Beer and Haagen-Dazs jointly launched Yanjing U8 ice cream.