Low-sugar, low-fat, and low-oil filling production enterprises

Under the revival of the midpoint, one side is the rise of new Chinese dim sum brands represented by Momo Dim Sum Bureau, Hutou Bureau, Luxi River, etc.

Create multiple products based on product quality

Today, whether it is the "new Chinese dim sum" of new brands such as Momo Dim Sum Bureau, or the innovative pastries launched by old brands such as Daoxiangcun, they are obviously different from traditional Chinese dim sum (hereinafter referred to as "middot")

Under this circumstance, filling manufacturers should be based on new quality standards, follow market trends, and produce more high-quality products that meet the current health needs

Increase research and development efforts to enhance innovation capabilities

In product research and development, filling manufacturers should not only take into account the curiosity and taste needs of the younger generation, but also focus on low-sugar and low-fat research and development, and carry out product innovation in multiple dimensions and aspects

First, deliciousness is the first essence of food, and stuffing manufacturers should aim to create delicious products when they innovate their products

Second, use abundant agricultural products as raw materials for filling innovation

Third, take health as the guide, and increase the research and development of fillings with functional Chinese medicinal materials as raw materials, such as adding red dates, dried tangerine peel, yam and other "medicine and food homologous" raw materials, which can not only improve the nutritional value of products, but also taste quite good

Fourth, the research and development of meat fillings will become the outlet of the future

From the perspective of development, the midpoint brand under the revival has not only changed its rustic and low-cost image in the past, but also paid more attention to product packaging and marketing

(Bao Xiaotie)

"China Food News" (July 11, 2022 Edition 05)