Five deficiencies and five trends in the development of my country's baking industry

China's baking industry has emerged in the 1980s and has flourished since the 21st century.

Shortcoming 1: Slow technology update, lack of independent research and development capabilities

Industry insiders said that the bakery market is a consumer-led market that requires continuous research and development of new products and new flavors.

Compared with the international advanced baking field, although the Chinese baking industry is gradually upgrading to the mid-to-high-end field, our various indicators are still at a relatively low level, such as slow technological update, lack of management talents, independent research and development capabilities and product upgrading, etc.

Shortcoming two: the development of traditional baked goods is weak

Compared with the increasingly strong foreign brands in the bakery industry, the development of domestic traditional bakery products is not enough, product innovation is stagnant, and it is difficult to adapt to the tastes of young and middle-aged consumers

Less than three: the shortage of talents in the baking industry

Industry insiders believe that from the perspective of the industry perspective, the rapidly growing baking industry is facing increasing pressure from the bottleneck of talents, and the vocational training and education system for talents needs to be solved urgently

Shortcoming four: brand homogeneity, brand positioning is not accurate enough

Industry insiders said that in addition to the homogeneity of products, the differences between brands are also very small.

Shortcoming five: the company lacks brand culture building

Except for some traditional time-honored brands and foreign bakeries, most local baking companies lack corresponding brand culture

　　Trend 1: Premiumization and increasing brand concentration

　　Industry insiders believe that the competition in the bakery food market will become increasingly fierce in the future, consumption will tend to be brand-name and high-quality mid-to-high-end products, and the capacity of mid-to-high-end products in the market will continue to grow

　　Trend 2: Safeguarding and establishing a reliable food safety wall

　　According to reports, a harmonious, healthy and orderly market environment has brought the baking industry into a golden stage of development

　　Trend 3: Healthy, functional and low-energy healthy baked goods are the general trend

　　Industry insiders said that with the further deepening of the national public nutrition plan, some healthy raw materials and functional raw materials will have an important impact on the product structure

　　Baked food is changing the status quo of high sugar, high fat and high calorie, and developing towards a light and nutritionally balanced direction, such as low-fat, fat substitutes, low-sugar, and non-sugar sweeteners that partially replace sucrose, which are placed in front of baking companies.

　　Trend 4: Fashion, diversification, and developing innovative products to meet consumer needs

　　The baking market is a guiding market, and the market needs to follow up with innovative products that are sufficient to meet consumer demand

　　Trend 5: Personalization, creating a brand image with distinctive personality and profound culture

　　Industry insiders believe that in addition to the pursuit of health and deliciousness, consumers are increasingly pursuing "quality" and "identity"

　　(Bao Xiaotie)

　　"China Food News" (July 20, 2020 Edition 05)

　　(Editor-in-charge: Bao Xiaotie)