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2024 confectionery market trends

With the upgrading of consumption, traditional food has more and more healthy attributes, and candy has begun to upgrade in the direction of health. At present, the whole candy industry is trying to find new breakthrough points in the creativity of function, vegetarian nutrition and sugar reduction, which has become a key part of the innovation trend of the candy industry. functional sugar In the candy category, functionality is a potential development direction. Although the market share of functional candy is small, its health effect is still a growth point that can not be ignored. According to the data of China Business Industry Research Institute, the domestic sales market of functional candy has increased significantly, and the functional sugar market is expected to exceed 8.6 billion yuan in 2022. According to NBJ data, it took only four years (2014-2018) for global sales of functional candy to double. In the functional candy, especially soft candy is popular. Tmall consumption data show that in 2020, functional soft candy has become a fast-growing consumer of health care products among young groups such as the post-90s and Z generations. At present, there are products on the market such as soft candy supplemented with vitamins and minerals, DHA soft candy, yeast zinc soft candy, probiotic soft candy, melatonin soft candy, collagen soft candy, etc. The advent of functional candy is the extension of traditional candy brands to high-end product categories, and is the high-level and multi-level demand of consumers for candy products. Sugar-free candy With the increasing expansion of people's health needs, the trend of "low sugar, no sugar" has hit, so consumers have also put forward demands for candy products-not only nutrition and health, but also less sugar. Under the background of sugar reduction becoming a global trend, the daily demand of traditional candy is gradually decreasing. According to the report on in-depth market research and investment strategy recommendations of the candy industry from 2019 to 2023, China's candy production was 3.31 million tons in 2017, down 6.0 from 3.52 million tons in 2016. In 2018, China's candy production dropped to 2.88 million tons, down 13.0 from the same period last year, further increasing the decline. To this end, many enterprises have introduced sugar-free lollipops, such as Dr. Xu Fuji Bear sugar-free lollipops, three squirrels and deer blue sugar-free lollipops, sugar cube sugar-free lollipops, etc. The development of sugar-free candy is worth looking forward. Vegetarian candy The plant-based proposition is another important consumer trend in the confectionery market. The data shows that from 2016 to 2020, the compound annual growth rate of confectionery products claiming vegetarian food was 17%, while the compound annual growth rate of confectionery products claiming plant more than doubled last year. Confectionery manufacturers are removing ingredients such as dairy, gelatin and carmine to meet the growing demand for plant products, which are not only seen as healthier, but also more ethical and sustainable. For example, Canadian candy brand Yumy Bear's low-sugar vegetarian gummies use plant ingredients instead of gelatin. In recent years, with the diversification of consumers' health demands, a number of candy manufacturers regard the research and development of new products that meet consumer needs as the top priority, and a steady stream of innovative products have injected new vitality into the candy market. Take the "health" train, the candy industry slowly forward.

2024/01/05

Application of konjac food

Konjac has been identified by the United Nations Health Organization as one of the top ten health foods. The former Ministry of Health of China also listed new food resources such as konjac (konjac) as common food raw materials in document No. 17 of 2004. Amorphophallus (konjac) tuber starch content is less, the main component is konjac glucomannan (konjac mannan), in the intestinal tract is almost not digested, but also can promote intestinal peristalsis, based on various excellent characteristics, konjac purified to fine powder, fine powder, purified powder, can be used as industrial raw materials, used in food, medicine, cosmetics and other fields. In Japanese cuisine, konjac (konnyaku) appears in dishes such as Kanto Boiled. It is usually mottled gray and harder than most gelatins. It has little taste; the common variety tastes a bit like salt, often with a faint taste and smell of the sea. Its texture is more valuable than its taste. Ito konjac (konjac) is a Japanese food consisting of konjac cut into noodles. It is usually sold in a plastic bag with water attached. It is often used for sukiyaki and kwantung cooking. Japanese konjac is made by mixing konjac flour with water and lime water. Sargassum is often added because it has a characteristic dark color and flavor. Without color additives, konjac is white. It is then boiled and cooled to solidify. The konjac made in the form of noodles is called shirataki and is used for foods such as sukiyaki and beef-covered rice. Konjac is consumed in parts of China's Sichuan province; the bulb is called konjac, and the jelly is called konjac tofu or konjac. In Vietnam, konjac is mainly grown in An Giang province. Collect the bulbs and process them into flour. Flour is used to make drinks, cakes and noodles. traditional medicine The dried corms of the konjac plant contain about 40% glucomannan gum. This polysaccharide makes konjac gum a sticky substance that can be used in traditional Chinese medicine. Jelly Konjac can also be made into a popular East Asian jelly snack, known in the United States as a lychee cup (typical of flavor and coconut cubes suspended in a gel) or konjac sugar, usually in a bite-sized plastic cup.

2024/01/05

What is konjac

Amorphophallus konjac, the ancient name of konjac, is a perennial herb of the Araceae family, which generally grows in mountainous or hilly areas at an altitude of 800-2500m. The underground tuber of konjac is oblate, like a giant "water chestnut". The whole plant of konjac is poisonous and cannot be eaten raw. It needs to be processed and eaten. The symptoms of raw food poisoning are usually: tongue, throat burning, itching pain, swelling, folk solution is: with a little vinegar and ginger juice, oral or cough. Perhaps because of this characteristic, konjac was also called "demon taro" in ancient China, and some areas named it "ghost taro". According to the "Compendium of Materia Medica" records, more than 2000 years ago, the ancestors have mastered the method of treating diseases with konjac. Konjac is rich in amino acids, mineral trace elements and dietary fiber, can act on the prevention and treatment of diabetes and hypertension. In addition, konjac is low in heat, low in fat and low in sugar, which is a kind of satiety and healthy food for the prevention and treatment of obesity, and can also prevent and treat a variety of chronic diseases related to the gastrointestinal digestive system. The history of Chinese people as food can be traced back to more than 1700 years ago. At that time, the people of Sichuan and Shu were good at making delicious food with konjac. They treated konjac with water soaked in plant ash to make it into delicious "konjac tofu". Until today, many places are still using the same method to make this special taste of food.

2024/01/05

Functional foods are in power, and konjac continues to lead the way.

In recent years, the rise of "her economy" is obvious to all. Bad habits of staying up late, not paying attention to diet, and the long national war against the epidemic have all made physical and mental health an important issue, and functional foods, especially functional snacks, have attracted more and more attention and favor from modern women. CBNData data show that in the survey on online snack consumption, women account for nearly 65% of the total, of which leisure snacks account for the largest proportion. According to the analysis, the prospect of leisure snacks is promising, and the female population has become the main force contributing to its growth. Take the fast-expanding konjac jelly category in the snack track as an example, its main consumer group has completed the transition from children to young people (especially young white-collar women). With the continuous development of the market, each brand by improving the taste, texture and other aspects of konjac jelly, so that the products continue to have more fit with consumer groups, so as to broaden the consumer groups and consumption boundaries of jelly products.

2024/01/05

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