Current situation of condiment industry
China's condiment output accounts for about 10% of the world's total food output, and its growth rate is close to 10%. Due to the low entry threshold of condiment industry, the lack of standardized management of the industry by the state, and the low requirements of the industry for employees, the condiment industry is in a chaotic, primitive and non-standard situation. Black workshops are rampant, and all kinds of additive blending products are full of the whole catering industry. Consumers have a weak understanding of all kinds of products, and there are many fake and shoddy products in the market Counterfeit products. However, with the transparency of industry information, consumers can learn the advantages and disadvantages of various products from multiple channels. On the whole, the condiment market and consumer demand are in the upgrading stage, which leads to the transformation of condiment industry. picture
Industrial development trend
First, further market segmentation. The second is diversification, functionalization, personalization and compounding. Third, scale. The fourth is the chain, to make an industrial chain, large condiment enterprises should have a big mind, transfer some commercial profits to some enterprises with relatively weak industrial chain, and take into account the development of the industrial chain, so that condiment enterprises can have better development opportunities. The market strategy, consumption concept and market planning of some enterprises are basically balanced. What they lack may be the process, design and terminal product development of in-process products.
Social drivers
Now the enterprise structure, social structure, lifestyle, including the concept of diet have changed a lot. The taste of 40 year olds is totally different from that of post-90s and post-00s, and there is a generation gap. When developing a product, an enterprise should consider the differences of people, social development and technological progress, including the scientific and technological progress of raw materials and food. Condiment development is actually a kind of concept, market demand oriented innovation. But at present, the technology is relatively weak, there is no sense that there is greater technological progress to promote the rapid development of the industry, and some bottleneck technologies have not been broken through.
With the advent of an aging society, many products have to change with the development of society. Low calorie food has developed rapidly in recent years, and the demand for aging food is also increasing. The change of social life style and the increase of floating population have brought great business opportunities to fast food. Food safety is also a kind of consumption orientation. It should be natural, functional, ecological and healthy, and enterprises should follow it.
Development direction of condiment
NNB website has made statistics on some foods. The popular foods are fashionable, trendy, necessaries, natural, energy supply and fruits, which all sell well, accounting for more than 60-70% of the consumers. Another 20-30% of consumers choose food according to their own lifestyle, such as choosing box lunch and fast food to solve the lunch problem at work. Many people think that consumers will choose products with high technology content. In fact, the market is not so reflected. Sometimes manufacturers are overconfident.
The consumption特殊群体(特别的食物)be paid special attention. Especially metabolic diseases, geriatric diseases and other groups put forward a lot of requirements for processed food. Condiment enterprises can find some ideas to meet the needs of these groups.
Food consumption orientation in 2015. NNB website statistics, the first is natural, functional; The second is fast food, which is the trend and the source of enterprise innovation; The third is healthy weight food; The fourth is protein, especially some excellent proteins; The fifth is grain, which is divided into good and poor. Product development should also make some adjustments. It is a good idea to use the technology of biological fermentation to make some condiments; The seventh is limited food for some special groups.