• 08:25

    Address from Chairman

  • 08:35

    Functional Yoghurt: Not only Tasty, but more Inspiration

    Functional Yoghurt: Not only Tasty, but more Inspiration "Chinese consumers are paying more and more attention to the intake of dairy products, be their quality or quantity. Reports from Mintel indicate that health claims with “added” and “reduced” are the decision-making factors that make consumers most willing to pay for a premium. However, our domestic market of health functional food is still flawed and imperfect, while functional yoghurt products in other countries (such as Japan) have a relatively complete system and the craze for these products continues.
    ·What do these functional food development strategies bring to us?
    ·How do we achieve accurate positioning by segmenting and in-depth research on consumer groups?
    ·What exactly is product innovation?

  • 09:15

    Calculate A Yogurt out!

    Some people do addition to the dairy, adding tasty fruit jam, crispy grains and nutritious nuts into it. And some people do multiplication to the dairy products by scanning a QR code, crowd funding, and developing a yogurt with the experts. Do you wonder what kind of technological algorithms can be used in dairy products to satisfy the increasingly segmented consumer market, to satisfy consumer picky taste as well as enter the rich consumption scenes? The technology company Xiaomi has identified consumer demands from crowd data and developed a yogurt brand called“Change” for the bodybuilding group.
    Let's start from change and explore new dairy R&D approaches.

  • 10:00

    Tea Break & Networking

  • 11:00

    Always One More Possibility for Dairy

    Being functional is a trend of the F&B industry, and at its frontline, dairy products have greatly pushed the development of functional foods. For example, SimpleLove upgraded its LGG yoghurt, suggesting drinking each bottle in the morning and at night. Bright Dairy also launched fermented milk with functions resistant to smog and heavy metals in 2018. The functions of yoghurt are no longer limited in areas concerning intestinal health. There would be much more possibilities. We'll call together mothers, nutritionists and researchers to explore more possibilities of functional dairy products.

  • 12:00

    Luncheon

  • 08:50

    Address from Chairman

  • 09:00

    Will Protein Water Be a Good Concept?

    “Protein” plus “fitness and bodybuilding” is a good combination, and “fitness and bodybuilding” plus “water” is a good combination. As exercise and fitness market is prosperous nowadays, will the new combination of protein and water become popular?

  • 09:45

    How to Become the Biggest Surprise Winner in the Surging Plant-Based Protein Drinks Market?

    People have been drinking plant-based milk for a long time and this year witnesses its compelling outburst. Innova Market Insights reports that in the past 11-15 years, the newly-launched beverages among dairy substitutes have increased six times, with its 2018 market value expected to reach 16.3 billion dollars, and that China’s soybean milk has increased sales by 42%. As consumers express stronger preference for natural, simple and healthy lifestyle and more interests in vegan substitutes for animal products, consumers have more favorable impression on plant-based milk. Perceptive enterprisers have earlier sensed this new trend and entered or invested more into this segment market.

  • 10:20

    Tea Break & Networking

  • 11:00

    Flowers, Icing on the Cake

    When it comes to flowers, what would you think of? Whether it's adding a single flower or flower petals into a dish, or adding a floral flavor to a drink or a snack, the appearance would be improved immediately, so would be the taste and scent. With such great effects, who could ever resist the charm? Mintel reports that floral flavor applications in the food and beverage industry have increased 88% in the past year, with roses and violets being the most popular and elderflowers the new "MVP" for cocktail and sparkling drinks. Limited seasonal products associating flowers to a time of the year have appeared even more frequent in people’s social life. At this right timing and place, we’ll reveal the mystery of floral flavors.

  • 11:45

    A Wider Popularity Gene Embedded in the Niche Craft Beer

    Craft beer, a symbol of petty bourgeoisie. Compared to industrial beer, these artisanal beers go through a rigorous selection of raw materials with earnest attitudes and brilliant ideas. Craft Beer advocates free creation and unlimited taste experience, just similar to the spirit of craftsmanship. It is perfect for savoring slowly. In recent years, Chinese consumption of craft beer has maintained an increase rate of over 40%. Craft Beer, with an innate minority characteristic, has quickly become a symbol of middle-class consumer culture. The logic of its minority base makes consumers have a more tenacious attachment to it.
    ·How does craft beer appeal to consumers?
    ·How does the market go through the taste transition period smoothly?
    ·How do microbreweries upgrade consumption?

  • 10:20

    Address from Chairman

  • 10:30

    Decode Super Food Turmeric, Find the Blue Sea in Functional Drinks

    In 2016, Google Food Trends Report showed that the search volume of turmeric has increased by 300% in the past five years. In 2017, turmeric once again became one of the “Top 10 Superfoods” given by foreign media and successfully entered the beverage industry. According to Allied Market Research, in 2017, curcumin has occupied a market share of more than 170 million US dollars in the food sector, registering a CAGR of 9.5% in the future. In addition to the functions of coloring and flavoring, more studies have shown that turmeric also has anti-inflammatory and anti-oxidant effects. A recent study by the University of California, Los Angeles (UCLA) showed that curcumin has a positive effect on memory and mood. With the potential of functional foods and medical applications, turmeric can help meet the growing consumer demand for healthy foods.

    The beverage “Ukon no Chikara” developed by Japanese company House Foods has received an annual sales volume of 100 million bottles ever since its launch. In 2017, Starbucks launched a turmeric latte in the UK, which became a new favorite of healthcare trends. Turmeric has been developed in full swing in the international market, while in China, there are very few turmeric signs. Maybe we need closer and deeper understanding of turmeric.

    ·What’s the function of curcumin?
    ·What are its characteristics? In particular, how can we overcome its bioavailability problem?
    ·How do we break the ice on China’s turmeric market?

  • 12:00

    Luncheon

  • 14:00

    Is It Early To Invest In Microalgae?

    According to Transparency Market Research, the global value of algae market has reached over $600 million in 2015 and is expected to exceed $1.1 billion by 2024. Among the algae, microalgae (spirulina, chlorella, dunaliella and haematococcaceae) dominate in the market share. As a new resource for food, microalgae are widely used and deeply segmented in foreign countries, especially in categories such as beverages, baked foods and powdered drink mixes. The added prebiotics such as microalgae polysaccharides and microalgae proteins are suitable for collocation with a large amount of ingredients to improve the nutritional value of the original ingredients.

    In the microalgae family, spirulina and chlorella have been deeply studied. Because of their unique protein and flour substitute functions, they are widely used in auxiliary foods and in regions and countries like Europe, America, Japan and Korea, they have been made into dry powder to prepare for foods like soup, congee and porridge. According to the incomplete statistics of the Japanese website KENKO, there are more than 500 kinds of chlorella products or products containing chlorella components on the market. Also in the nearby South Korea, the market size of green algae (also known as chlorella) in 2014 has more than doubled from the previous year (24 billion won) to 57 billion KRW. Meanwhile, the demands for products with green algae extract C.G.F. (chlorella growth factor), such as milk for children, beverages and instant noodles are also increasing. Although there is still a long way to go before seaweed becomes a staple food, the future potential of such marine plants cannot be underestimated.

  • 16:30

    Tea Break & Networking

  • 8:50

    Address from Chairman

  • 9:00

    Foreseeing 2019 Snack Trends

  • 9:45

    Snack Plus Dairy, What's New?

    What should the Generation Z's preferred snacks look like? To be good tasting? Yes of course. Good taste is the source of happiness. But remember to be healthy as well, so that they do not need to worry about their health conditions. Snacks shall not only be a feast to the eye and mouth, but also a bonus to health and vigor. Chocolate with yogurt, nuts coated with probiotic chocolate, biscuits with prebiotics... Do you want some more?

  • 10:30

    Tea Break & Networking

  • 11:15

    Farewell Dark, Milk and White Chocolate, We’ve Got Ruby

    Finally, the world welcomes its fourth type in chocolate—“Ruby”, a new variety introduced since the advent of white chocolate in the 1930s. Totally worthy of 80 waiting years, Ruby chocolate has no added color, yet with an innate charming pink; no added seasoning, yet with a natural berry aroma. The unique flavor and color create a romantic fantasy world and the combination of sweet fruity taste and mellow smooth mouth feel presents consumers with unprecedented experience. What trend can we expect from this Ruby chocolate wave?

  • 11:50

    RindSnacks: Keep it Real. Eat the Peel.

    New York-based RIND Snacks has launched unexpectedly a line of “Skin-on Superfruit Snacks” to encourage everyone to “Keep it Real. Eat the Peel”. Fruit rinds, though always being blamed for its poor taste, can make a difference with all its merits. They are healthy, environmentally-friendly and yet neglected foods, with three to four times the fiber content compared to a serving of the flesh alone and even more vitamins, antioxidants and nutrients. Besides, the use of peel can also effectively reduce the waste of food residues, as discarded and edible fruit peels account for over 21% of total municipal waste in the US. So, here is the question: how do they settle the taste problem? It seems that it’s time to re-examine the abandoned food with new technologies and new insights.

  • 08:25

    Address from Chairman

  • 08:35

    Up for Luxuries or down for Benefits?

    This is a strange age. The consumption of luxury goods has grown by leaps and bounds, and that of cheap goods has also been trendy. We see that wealthy bosses would shop online while career rookies without much money would also buy luxury goods. From our traditional concept, different “consumer classes” are connected to different consumer channels. However, nowadays these “consumer classes” don’t exist anymore. Savvy consumers are pursuing both high-quality products and also cost-effective products. According to a consumer trends report from McKinsey, consumers either buy high-end products, or buy the low-end. The products focused on the middle market are becoming less and less popular. Why would the trend “up for luxuries & down for benefits” happen? What’s the future like? How should we respond to it?

  • 09:15

    How Brands Leverage Traffic In the Post E-Commerce Era?

    In the post e-commerce era when traffic dividends are gradually exhausted, the fission and explosive growth brought about by WeChat-based social commerce seems to be setting off another counterattack. When it comes to social media strategies, brands usually encounter three situations: a. very familiar and proficient; b. totally avoiding; c. stumbling to post some content without highlights. Wherever we are, in the e-commerce area where ""users =traffic=money"", we can occupy the high ground only by capturing users' deep needs and obtaining precise and high-quality traffic. To catch the opportunities and obtain the dividends, brands should first understand the following questions:
    Who are the users and what do they need?
    Who am I and what value can I provide to users?
    How do I do to obtain e-commerce traffic?"

  • 10:00

    Tea Break & Networking

  • 11:30

    Entertainment Marketing: Transferring Program Fans to Brand Lovers

    With super high audience ratings of entertainment programs and super high box office of entertainment movies, Chinese entertainment industry is in full swing. For companies in China, the unpredictably massive traffic and the hidden marketing opportunities behind this phenomenon indicate the coming of a golden age for entertainment marketing. For example, Luzhou Laojiao launched a new alcohol "Taohua Zui" and perfectly embedded it in the TV series "To the Sky Kingdom"(《三生三世十里桃花》). Nongfu Spring invited the two actors starring in drama "Guardian"(《镇魂》) to promote its product Lemon C100, resulting in stock-out of the product due to fans crazy buying behavior. And also in the hot net drama "Story of Yanxi Palace"(《延禧攻略》), there are very interesting embedded ads. Let's explore how traffic is converted into brand sales without being annoying.

  • 12:15

    Luncheon

  • 08:50

    Address from Chairman

  • 09:00

    Business Showcase: Surrounded by Battered Physical Retailing, How Does Costco Go Against The Trend?

    Costco has been ranked 16th on the list of 2017 Fortune top 500 American companies, and 68th on the list of The 2017 BrandZ Top 100 Most Valuable Global Brands. When all bosses are pursuing the continuous growth of gross margin, only Costco is thinking about how to earn less. If the gross margin is 10% this year, could it be 9.5% the next year and 9% the year after next? For all its global chain supermarkets, the gross profit of all goods must not exceed 14%. They shall allow product return or exchange without any reason or limitation on time, prepare enough free food for taste and make every effort to give consumers maximum discounts. Their goods are extremely good, prices extremely low, services better than expected, and even the employee satisfaction is as good as Google. When the rising of e-commerce causes great impact on traditional retail industry, how can Costco achieve so amazing performance?

  • 10:30

    Tea Break & Networking

  • 11:00

    "Business Insight Return to the Retail Essence: How Does Freshhema's Buyer System build the New Relations Between Retailers and Suppliers"

  • 12:30

    Luncheon

  • 14:00

    Discussion on the Development of Cold-Chain Products in E-Commerce Channels

  • 08:25

    Address from Chairman

  • 08:30

    Balancing Packaging & Design When Online & Offline Emerge into an Omnichannel

    Consumers pursue a consistent brand experience whenever they shop online or offline. Abundant information display and frequent package changeover can easily confuse people, causing barriers to build brand trust and make purchase decisions.
    a. How different your packages should go in various channels or occasions?
    b. High brand visibility lies in a holistic brand design, not only packages. 

  • 09:15

    Selling A Lifestyle by Design

    With emerging small communities of various interests, selling a lifestyle is no longer exclusive to MUJI. In addition to specialty stores like Starbucks’ coffee workshops, HEATEA "DAY DREAMER PROJECT" and SUNGTEA stores, many items of distinctive character, such as Bulletproof coffee, non-alcoholic cocktail, fruity sparkling water, and protein bars also gradually come into the lives of different groups to shape their new lifestyles. Compared with the traditional single product strategy, most of these emerging products have a complete and consistent design concept. They convey their brand concepts through different application scenes from product packaging, online interaction to pop-up stores. It is said that snacks and drinks are not rigid demand. But when they are designed to be very desirable or indispensable, wouldn't they be eagerly wanted anymore?

  • 10:00

    Tea Break & Networking

  • 10:30

    Biometrics: Probing the Hidden Design Hotspots

    How do you usually test consumer responses to new products? By a focus group, or by directly referring to sales data? Or, you don't have enough awareness or sufficient budget to conduct such market research? But, wouldn’t you be curious? Because everyone would like to sum up the experience of a new hot item to draw on strengths in the next round. Compared with various subjective judgments, biometric identification technology can provide more powerful feedback. The technology can discover and record every unconscious consumer behavior and help you figure out the true selling points of products from trivial details.

  • 11:45

    Left-Brain Modes of Thinking in Applications of Packaging Design

    1. How can big data be applied in the packaging industry?
    2. From data mining in different packaging design systems, what conclusions can we get that challenge our general recognition?
    3. By rationally reflecting on food packaging, are you optimistic about the development of artificial intelligence in this field?

  • 08:25

    Address from Chairman

  • 08:30

    Case Study: Sainsbury’s Color Changing Label On Ham Packets To Reveal When Meat Is Off

    Premise: Smart Labeling provides crucial technical support for food package to be an IoT base station and consumer education platform. But the real sublimation of the role of packaging requires brands to produce a large amount of high-quality contents to match the front-end technology, and to guide consumers in the right way. It poses a huge challenge to the commercial popularity of smart labels. However, why don't we just think of it simply? Sainsbury's, the UK's second-largest supermarket chain, presents us with great hands-on experience.

    Case: In late 2017, Sainsbury's launched a color changing label on the packets of its own-brand ham in all 611 stores across the UK. When a consumer opens the pack, the smart label changes color from yellow to purple depending on the freshness of the ham at different time and environments, so as to remind consumers to eat it before it goes bad. Without any cool marketing goals, this move simply aims at reducing food waste. It doesn’t concern any complex management of food supply chain or embedded original contents. Up to now, Sainsbury's is still the only one that uses color changing labels on a large scale. A simple yet fresh idea.

  • 09:15

    Brand Case: Perrier, The Street Artist of Advance

    However innovative the global sparkling water is, Perrier holds an incomparable brand image and status, which is largely due to its bold attempts and persistence on packaging design and their distinctive gameplay. Have you ever heard of picking out the brand designer of the year by votes? When implementing globalization strategy, do you know how a brand discusses with its design agency the brand positioning and packaging strategies on different markets? Can you imagine how a brand cooperates with community leaders on design and limited release in order to deeply root in contemporary artists groups? Here with colorful Perrier sparkling, let’s meet this 'street artist of advance'.

  • 10:00

    Tea Break & Networking

  • 10:30

    RELAB at Ele.me: A Sustainable Laboratory Aiming At Reducing Food Delivery Waste

    In October, 2017, the sustainable laboratory “relab” was officially set up at Ele.me takeaway delivery platform, responsible for formulation and implementation of the company’s environmental protection and sustainable development strategies. When people blame takeaway packaging for ecological deterioration while couldn’t help ordering food online, relab has launched its sustainability projects in several pilot areas to test the applications of 100% biodegradable plastic bags and edible chopsticks and the recycling feasibility of takeaway plastic waste. A year has passed, what new discoveries does relab have concerning food delivery ecosystem? Can we count on the coming day of closing the loop on plastic sachet waste? What are the green opportunities worthy of devising behind the curtain of the O2O new retail?

  • 11:15

    Costa Coffee Seeks Consistency Across Its International Markets Via Its Brand Colour Toolkit

    For a brand, the carefully selected and heavily used colour of its overall design can increase brand recognition by 87%. For customers, over 65% believe that they are influenced by color when making final buying decisions. Think about it carefully, have you ever suspected that a product with the wrong color is a fake or cheap copy? In order to strengthen brand memory and ensure the iconic red colour could be reproduced within all its stores, from exterior signage to packaging, the coffee shop chain Costa Coffee has turned to its long-term partner Our Design Agency to work out a brand colour toolkit for its international markets. The colour toolkit has displayed comprehensively the coloring techniques on different substrates and been designed with printers and suppliers in mind. With this book, the iconic red colour can be ensured with the most accurate reproduction on all Costa Coffee publicity materials. Think about Coco-Cola Red, Pepsi Blue and Tiffany Blue. All brands that are expert in colour usage have become big winners. Do you want to match your brand’s personality with your exclusive colour?

  • 08:20

    Address from Chairman

  • 08:30

    How To Find Great F&B Brands on Chinese Market?

    With consumption upgrade, the consumer market has received unprecedented attention from the capital market. Even funds that once invested in the Internet industry have set up consumer funds, such as Gaorong Capital and Joy Capital. Food and beverage market is massive and large-scaled, and many listed companies valued 100 billion yuan are born on the segmented markets, such as Moutai, Wuliangye, Yanghe, Haitian Flavoring & Food, Yili Group, Mengniu Group and China Resources Beer. Meanwhile, with increasingly mature consumer market and retail environment in China, some changes occur, be it market landscape or consumption habits. And some excellent consumer brands, especially the food ones will emerge from the chaos. How do capital funds find companies that might become great in F&B industry? What categories these companies may appear in? How do capital funds find them at their early stage? What are the characteristics of these companies?
    "

  • 09:15

    Become a Great Hunter of Successful Food Brands

    Accel Foods and VMG Partners are two well-known American capital funds investing in consumer products, especially those early-stage consumer brands. Although AccelFoods mainly focuses on investment of food and consumer products, they both have invested in some famous American food brands. For example, AccelFoods invested in Harmless Harvest, AloeGloe, and Koia, while VMG Partners invested in Bare, KIND, and Spindrift. Among these brands, Harmless Harvest has been invested by Danone, AleoGleo by Coca-Cola, KIND by Mars and Bare acquired by PepsiCo. How do these early-stage consumer brands funds find the best brands? How do they support these brands after investment?

  • 10:00

    Tea Break & Networking

  • 11:00

    How to Use Incubator or Accelerator to Support Early-Stage Food Business and Product Development?

    PepsiCo has recently launched an internal incubator and accelerator unit, called The Hive. The unit will foster niche products that already exist within the company, as well as create emerging brands that PepsiCo might incorporate. The success of the company's two new brands, high-end drinking water LIFEWTR and sparkling water ""bubly"", has brought out the advent of the unit. Recently, the unit has also fostered some small brands, such as Maker Oats and Stubborn Soda. In addition to The Hive, PepsiCo has also partnered with The Hatchery, a Chicago-based beverage incubator, to nurture and support new brands. Moreover, PepsiCo has established PepsiCO Nutrition Greenhouse Incubator Program for two phases. In addition to PepsiCo, Chobani, Kraft Heinz and other companies are also supporting early food startups or product innovations through the establishment of incubators or accelerators.

  • 12:15

    Luncheon

  • 08:50

    Address from Chairman

  • 09:00

    Trends on Global F&B Merger & Acquisition

  • 11:00

    Active M&As with Lagging Integration: How Should Food Companies Break the Ice For Overseas M&A?

    In 2015, cross-border M&As of Chinese companies accounted for 0.9% of GDP, compared with 1.3% in the US and 2.0% in the EU. In addition, the investment amount (in US dollars) of US companies and EU companies is 2.4 times and 3.2 times that of Chinese companies, respectively. Although cross-border investment by Chinese companies is still in its infancy, the amount of overseas investment will increase several-fold in the next decade. Behind the growth, there are also some less eye-catching data, for example, the completion rate of overseas M&As by Chinese companies is only 67%. Even if a transaction is completed successfully, companies often fail to achieve the desired goals. The reason is that Chinese enterprises lack integration ability after mergers and acquisitions. Most Chinese buyers have limited post-investment management ability after the transaction is concluded. Therefore, such kinds of M&As are unlikely to bring synergy gains or real operational integration.

  • 12:30

    Luncheon

  • 14:00

    How Come 3G Capital so Successful?

    Oreo cookies, Budweiser beer, Burger King, Maxwell House coffee, DQ ice cream, Wrigley, Cadbury, Pacific biscuits, Prince biscuits, Chips Ahoy, and Heinz baby rice cereal, all above foods and beverages and brands you encounter or love much belong to Warren Buffett and his good friend Jorge Paulo Lemann, the richest man in Brazil.

  • 15:00

    When Shall Chinese F&B Startups Be Tracked by Capitals?

    According to market research and consultancy company CB Insight, investors entering the food and beverage industry have tripled since 2013. Since 2014, more and more investors of startups seemed to be food and beverage giants rather than venture capital and private equity firm. In China, although the business for food and beverage is on the rise, there are still very few successful food companies that have deployed strategic investment in or M&A against startups. What are the concerns behind the phenomenon?Will Coca-Cola’s strategic investment in Lepur bring hope for investors and startups?