Meet market demand, provide better and more products, and guide the high-quality development of the industry

China Bakery and Confectionery Industry Association recently joined hands with Cargill Investment (China) Co.
, Ltd.
to hold a "light baking new partner" baking oil product standard upgrade discussion and fat cream release conference
in Shanghai.

The conference was conducted in the form of online and offline linkage, putting forward the concept of "light baking" and discussing
topics about consumer trends, industry standards and innovative technologies.
At the meeting, Cargill's innovative baking grease product clear cream was launched simultaneously, which also received attention and praise
online and offline.

Zhang Jiukui, part-time vice president of China National Light Industry Federation and chairman of China Bakery and Confectionery Industry Association, said in his speech that China's baking industry has maintained a rapid growth trend in the past 20 years, although it has encountered some difficulties at present, but many enterprises have found a new way to survive and develop in the balance of normalized epidemic prevention and control and economic development, guided by market demand, adjust business strategies, conform to consumer trends, and launch products
that meet consumer demand.
The baking industry is gradually adapting to the new stage of development, implementing new development concepts and building a new development pattern
.
It is believed that through persistent efforts, the baking industry will inevitably become one of the industries with the fastest recovery and good development trend, helping the national economy to stabilize and improve
.

Zhang Jiukui pointed out that to maintain the sustainable and high-quality development of the industry, the stability and longevity of the enterprise, and the longevity of products, it is necessary to continuously communicate and explore
with baking peers.
In the process of communicating with the industry, the association often feels the spirit of exploration of baking people diligently and excellence, and spares no effort to promote every small progress in
the industry.

Zhang Jiukui emphasized that since its establishment in 1993, the China Bakery and Confectionery Industry Association has always been based on promoting the prosperity and development of the industry, and is committed to guiding enterprises to provide consumers with safe and healthy products
.
In the process of high-quality development of the industry, the association feels its responsibility and shoulders
.
What more effective work needs to be done to achieve the overall improvement of the industry? At present, Chinese bakery enterprises that have entered the international advanced management level still cannot do "delicious and efficient" between product quality and production efficiency, and there is still room for improvement; Seeing that the increasingly mature and rational Chinese consumers still have some misunderstandings about baked goods, objective and real popular science knowledge is rarely asked because it is not eye-catching enough; Tracing back to the source, the association believes that excellent raw material suppliers upstream of baking are the cornerstone of promoting the progress of
the industry.
The confusion and problems encountered by many enterprises can be solved
by improving the performance of raw materials.
Many problems that consumers do not understand can be clarified
through more exchange of raw material knowledge.
Raw material innovation is certainly inseparable from advanced science and technology and meticulous exploration and research, whether it is domestic or international, there are a number of baking raw material enterprises in unremitting silent research, in order to provide better products for the industry and promote the high-quality development of
the industry.
Cargill is one of them, and their spirit of putting safety first and innovation is in line with the philosophy of the association
.

"Light baking" is a new baking concept proposed at the conference, which was elaborated by Zhao Qing, Director of Strategic Marketing and Marketing for Refined Oils in Cargill Agricultural Supply Chain China
.
Zhao Qing analyzed the latest trends in the current baking market through a large amount of data, and analyzed the taste code
of today's consumers from the pain points faced by baking practitioners.
In the context of the normalization of epidemic prevention and control, consumers are increasingly looking for healthy, natural and responsive foods
.
Cargill accurately grasped the opportunity to launch a new concept of "light baking", interpreting the characteristics of "light baking" from the perspective of the five senses of entering the eyes, nose, entrance, body and heart, triggering the industry's thinking
about healthy raw materials.

Cargill's new product, Cream-Clearing Cream, is in line with the trend of healthy development and consumer light baking
.
Gong Jiong, director of refined oil product portfolio and product development at Cargill Agricultural Supply Chain China, introduced that clear cream products have the characteristics of
"pure", "enjoyment" and "natural taste".
In terms of "pure", one is a healthy new process, bidding farewell to the hydrogenation process; The second is to effectively improve the essential fatty acids of the human body; Third, the first time in China to adopt the constant temperature cleaning process; Fourth, the cleaning process removes the fat odor, and the baking flavor is purer
.
In terms of "enjoyment", one is the 4-fold scientific ratio of dairy products, releasing the creamy flavor of long milk and light cheese flavor; The second is TEFE delicious molecular technology, containing 6 times delicious small molecule peptides, returning to the natural taste
of ingredients.
In terms of "natural taste", first, there is no longer artificial stimulating flavor, and the melting is more; The second is to no longer add pigment and restore the original color of baking; The third is clean label, natural ingredients
.

Health has always been the mainstream tonal of Chinese diet, and Zhang Wen, marketing director of Luxihe, a leading brand of national bakery, said that creating products with vitality requires not only good raw materials, but also deep cultivation of
categories.
On the one hand, enterprises should think from the perspective of consumers and return Chinese pastries to the daily life of ordinary people; On the other hand, it is necessary to stick to the taste and restore the original color
of baking.
At the same time, we continue to innovate and break through, break the dilemma of homogenization, and make more healthy, small and beautiful products
.

In the roundtable discussion, Zhang Bin, deputy secretary-general of China Bakery and Confectionery Industry Association and secretary general of the Food and Oil Professional Committee, and the guests had an in-depth discussion on the current baking industry trends, and expressed their views
on the "light" and "heavy" baking industry.
In the interactive area and tasting area, the participants tasted the representative food
of "light baking" on the spot.

China Food News(November 07, 2022 05 Edition)