9.21 Day one (3 days) - ASIA FOOD & BEVERAGES

ForumHighlights

9.23 (Day three)

WFAMA Dairy Talks Snack & Baking Drink Talks YoungCohol Pack Talks Start Ups Marketing Channel Talks Ingredient Plenary Session CEO Talks 9.21-22 (2 days) 9.21-23 (3 days) 9.21-22 (2 days) 9.21-22 (2 days) 9.21-23 (3 days) 9.21-22 (2 days) 9.21-22 (2 days) 9.21-22 (2 days) 9.21-23 (3 days) 9.21-22 (2 days) 9.23 (Day three) 9.23 (Day three)

Condiment & 3R Food

Forum Highlights

9.21Day one(3 days)

-Megacategory Trends

-Product Values for Gen Z

-Go ahead! Probiotics

-A New Thinking of Yogurt

- Creative Sustainability

- Label "No Trace"

- Sensory Design

- Brand As Lifestyle

- Opportunities & Challenges

-Organization Management

-Creation of Popular Products

-Content Marketing

-Long-term Branding

-Sweetener Trust Crisis

-Intestinal Regulator

-Bad Mood Extinguisher

-Big Market for Niche

Category

-Established Brands?

Valuable Brands!

-Health, Health, or Health!

-The Business of Drinking

-New Categories

-Tasty Strategy

-Wars in CVS

-Retailer and Supplier

Relationship Innovation

-Specialty Stores and

Restaurants

-Changes and Constants

-Brand Private Domain

-Interest and Social

E-Commerce

-Audio Marketing

-CMO's Product Mindset

Strategy & Technology

Strategy & Experience Insights Into 1%

Startup Groundwork

Marketing&Branding

New Trend & Strategy

Emotion and Immunity

Healthy +

First Line Insights Trend & Strategy

Drinks Upgrading

Chain Supermarket Ecosystem

Growth Power

-New Trend & Strategy

-Beverageification Alcohol

-Trendy Low-Alcohol Drinks

-Condiments Upgrading

-Refined Cuisine

-Condiments for lazy people

-Next Sichuan Taste Miracle

New Alcohol Trend Exploration

Condiment & Health

Battle of Taste

9.21-22 (2 days) 9.21-23 (3 days) 9.21-22 (2 days) 9.21-22 (2 days) 9.21-23 (3 days) Dairy Talks Snack & Baking Drink Talks YoungCohol Condiment & 3R Food

9.21-22 (2 days) 9.21-22 (2 days) 9.21-22 (2 days) 9.21-23 (3 days) 9.21-22 (2 days) Pack Talks Start Ups Marketing Talks Channel & Supply Chain Ingredient Talks

ForumHighlights

9.23 (Day three)


Condiment & 3R Food

Forum Highlights

-New Technologies

-Opportunities for Sub-

segments

-Channel-driven Products

-Category Refreshment

-Beers Upgrading

-Opportunities in Omni

Channel

-Ingestible Beauty

-Clean Label

-Evidence-Based Medicine

-New Solutions for Plant-

Based

-Sports Nutrition

-Better Package

-Fast Food Mate

-Tide! Taste!

-The "Luwei"

-Dim Sum

-The Power of Tea

-Coffee Anti-involution

Dairy 2.0

The Less Traveled Path

New Trends

Beautiful + Younger

Formulation Innovation

Energetic+

Catering Condiments

Innovation

Tradition & Innovation

Flavours of China Session Obsession

9.21-22 (2 days) 9.21-23 (3 days) 9.21-22 (2 days) 9.21-22 (2 days) 9.21-23 (3 days) Dairy Talks Snack & Baking Drink Talks YoungCohol Condiment & 3R Food

-Digital RTM and B2B

-Instant Retail

-Coherent Experience

Across All Channels

-Brand Building

-KOL+KOC+KOR? KO All!

-IRL Experience

-Digital Transformation

Street-side Store Ecosystem

New Brands' Offline Trip

OMO Experience

Brand Power

Digi Power

9.21-22 (2 days) 9.21-22 (2 days) 9.21-22 (2 days) 9.21-23 (3 days) 9.21-22 (2 days) Pack Talks Start Ups Marketing Talks Channel & Supply Chain Ingredient Talks

- Disruptors, Innovators

- Leverage Your

Creativeness

- Preserve And Refresh

- Reactivate Brand Power

Creativity & Branding

-Optimization of Supply Chain

-Channel Strategy

-Potential Categories

-Open Collaborative

Innovation

Supply Chain&Channel

New Exploration

9.22Day two(3 days)

ForumHighlights

9.23 (Day three)


Condiment & 3R Food

SONO CEO Club members onlyCEO Talks 9.23 (Day three)

9.23Day three(3 days) To Be AnnouncedTo Be AnnouncedTo Be Announced

Plenary Session 9.23 (Day three)

2022 Awards Ceremony

(9.23 Morning)

2022 Awards Ceremony

(9.23 Morning)

9.21-23 (3 days) 9.21-22 (2 days) 9.21-23 (3 days) Snack & Baking YoungCohol Condiment & 3R Food

Forum Highlights

Hit New Category 2022 | Time to Transform

Dairy Talks Snack & Baking Drink Talks YoungCohol Pack Talks Start Ups Marketing Channel Talks Ingredient Plenary Session CEO Talks 9.21-22 (2 days) 9.21-23 (3 days) 9.21-22 (2 days) 9.21-22 (2 days) 9.21-23 (3 days) 9.21-22 (2 days) 9.21-22 (2 days) 9.21-22 (2 days) 9.21-23 (3 days) 9.21-22 (2 days) 9.23 (Day three) 9.23 (Day three)

ForumHighlights 9.23 (Day three)

WFAMACondiment & 3R Food

[Breakfast] More Milk, for Sure!09:00

Tea Break & Food Show Tour10:15

Strategy & Technology

Return of Value09:15As consumer spending falls back to rationality, product price returns to its intrinsic value. What kind of products are customers willing to pay for? Products that customers see value in them, of course. Where does this perception of value come from?Shiyao Chen, Principal, Kearney Strategy Consultants

Next Growth Driver after 100 Billion09:45The release of Q3 financial report by dairy giant Yili Group ushers the dairy industry in China, or perhaps Asia as a whole, into the post-100 billion era. The financial results show that Yili achieved total revenue of 110.595 billion yuan in 2021, an increase of 14.15% year-on-year. Yili also exceeded the 100 billion revenue target set at the beginning of last year, becoming the first dairy company in Asia to exceed 100 billion yuan in revenue. Where can we find the next driver as dairy players move into 100 billion scale?Chunxi Liu, Executive President, Yili Group

[Panel Discussion] Gen Z: Product Professionals and Their Product Values11:00FBIF is throwing a party! Gen Z may possess the mysterious power that could shake up the whole industry. Growing up in a high-GDP, low-birth-rate environment, people born after 1995 enjoy far richer disposable resource as their birth right and have discerning judgement ahead of their age. As this young generation brings new capabilities to the market, they make it look "prehistoric" too. A group of Gen Z product professionals and their products are brought together to help us get insights into how they think about products.[Moderator] Dr. Susan Jin, Head of Health BU Greater Asia Regional Industry Director Cultures & Dairy Enzyme Greater China, IFF Health & Bioscience[Panelists] Yue Shen, Brand Manager of AMBROSIAL, Liquid Milk Division of Yili Group Yitong Su, Product Manager of Horun, New Hope Dairy Co., Ltd. Marketing Center

TBC14:40Jeff Lu, AP Strategic Marketing & Portfolio Management Leader, IFF Health

Low Glycemic Index, Rather Than Sugar, Matters14:10Glycemic Index (GI) is important indicator of reaction caused by food to blood sugar and equally important as the glycemic index is the glycemic load (GL) which is a measure of both the amount of carbohydrate in a specific food and the amount each gram consumed will raise blood sugar level.

Lunch & Food Show Tour11:50

Wrap-up15:40

Dairy Talks · 9.21 (Day one)

15:10Functional dairy drinks are well received in Japan. Will they thrive in the Chinese market? Some puzzles are not yet solved regarding this question. What is the right approach to get across the functionality of dairy drinks? Is the functionality aligned with what consumers expect of dairy products? How should misalignments be handled?

Functional Dairy Drinks – Give Consumers What They Wish For

Address from Chair09:10Dr. Susan Jin, Head of Health BU Greater Asia Regional Industry Director Cultures & Dairy Enzyme Greater China, IFF Health & Bioscience

Hit New Category 2022 | Time to Transform




Dairy 2.0

New Technologies

The Less Traveled Path

Address from Chair09:15


Fairlife, A Technophile for Milk09:50Fairlife has disrupted the dairy category since its launch in 2015.The company offers milk that has 50% more protein, 30% more calcium and zero lactose by using ultra-filter technology which reorganizes nutrients in the milk.A few years later Fairlife has come to China. We are wondering where the point of balance between technology and value perception of consumers is?

Structural Upgrade! Opportunities for Sub-segments of Dairy Products14:40In recent years we see an upward momentum in the dairy industry in China. Dairy products, as daily necessity, have witnessed a surge prompted by improved living standard. Amid changing competition landscape and evolving industry structure, more opportunities is emerging in segment markets.Gracie Gui, Marketing Director of Nutrition Department, Bright Dairy

Precision to Meet the Difference of New Seniors14:10


Wrap-up16:10

GIUSEPPE, a Cool AI Chef11:00GIUSEPPE is a cool AI chef. Using AI algorithms, it can combine countless plant ingredients to replicate animal-derived dairy products -- NotMilk, which made a splash in the US in 2020, was its result. NotMilk is made from sunflower oil, pea protein, pineapple juice concentrate, cabbage juice concentrate and etc., but has the same colour, texture, taste and texture as milk.Catriel Giuliano, Global Head of R&D, NotCoAadit Patel, Head of Machine Learning & Engineering, NotCo

Milk's Probiotics +11:45With the development of global pandemic, consumers continue to pay more attention to personal health, especially immune health. This trend has driven the application of probiotics in more fields, not limited to fermented milk.Kathy Cao, China Marketing Head, CHR HANSEN

The Logic of Category Innovation at 10 Times the Speed09:20In this highly competitive dairy market, many brands are striving to grow tenfold. However, the key to high growth is to identify new categories with "full blue ocean markets". Where are the potential new categories hidden?Alan He, Partner, Ries Positioning Strategy & Consulting (China)

[Case Sharing] ToC or ToB? It's a Business Choice15:10Milbock purified milk is a special product from Biru, which has an obvious achievement as a very representative product in catering industry. However, Biru launched its first product in early 2016, called Beyogurt, which was a sugar free yogurt(200g) that not everybody knows. That is mainly sold through ToC distribution. From Beyogurt to Milbock, and from ToC to ToB marketing, Biru has been considering in depth that how their products could match sales channels appropriately while adapting business growth. Andy Wang, General Manager, BeFood

Dairy Talks · 9.22 (Day two)

The Last Meter of Consumer Engagement15:40Dan Liu, General Manager, The Yogurt Cow

Make Snack Delicious And Fun 2022 | Time to Transform




First Line Insights


[Report Release] Reserved for Nielsen IQJack Zheng, CGO, NielsenIQ

14:10


Snacks Giant's New Legend09:10No one would deny that PepsiCo owns a kingdom of snacks. No brand has played a better game when it comes to the horizon of flavors. PepsiCo is not short of surprises from its pockets from the cucumber flavor limited to Greater China, luosifen (river snail rice noodle), smell of which makes people back step, to regional l imited offerings. Meanwhile, quality consistency of PepsiCo is doubted by none. How is that all achieved? What are the grand strategies behind small snacks? Here goes the snacks giant’s legend about innovation.

Game Changer | Brand Awareness in Snacks09:55Snacks, small portions of food, can be the jack of all trades to consumers – satisfying cravings, replacing meals, giving as gifts. Thanks to its versatility, consumers have pushed snacks to a trillion-scale business, which bears best testimony to the happiness brought to consumers by snacking. However, the snacks business is not that fun to do with tens of thousands of products on shelves, needless to say the hidden ones. What on earth can make a product stand out?Mauro De Felip, General Manager, Ferrero China

First Principles Thinking: “Meet Users’ Needs”11:10BOOHEE is a special one. From a tool, a platform to a range of products, the company has taken an alternative path for product development. "Meet users' needs" marks the core of its business and is applied to all product lines. Here shows the power of first principles thinking.Haihua Ma, Founder & CEO, Boohee

From Medicine to Consumer Health | Change is Happening11:40In June 2021, GSK announced the spin-off of its consumer healthcare business. It's the biggest restructuring in 20 years. In February 2022, GSK announced the creation of Haleon, a consumer healthcare company, which plans to list on the London Stock Exchange this year. From medicine to consumer health products, change is happening.

“Big” Health, “Big” Growth14:40It has been harder and harder to please consumers since snacks came into omni-channel competition. But one thing is crystal clear -- consumers are paying more attention to the nutritional, functional and health attributes of snacks under the mega health trend. With boundary of snacks expanding and target consumer groups growing, what would be the game changer for brands? Health, health, still health.Nash Tian, Market Unit Director of Adult Nutrition, FrieslandCampina Ingredients

[Panel Discussion] Gen 90s Parents & Gen 10s Kids Make Kids Snacks So Hard

15:40

There is a long-years battle of courage and wits over snacks between parents and kids. Parents disapprove kids throwing trash food into their mouths, while kids like whatever tastes good. Snacks for kids have their own special attribute -- paid by parents and used by kids, so it is important to make both sides happy. The Gen 90s parents and children born after 2010 are two groups having distinctive and harsh criteria of their own.What snacks for kids can do amid the clash of two sets of criteria and what does the future hold for it?[Moderator] Emma Wang, Managing Director, FountainVest Partners[Panelists] Kwok-wei Cheng, General Manager, YOUxian Workshop Edgar Gong, Product Portfolio Director, Cargill China Grain & Oilseeds


Wrap-up16:40

Snack & Baking · 9.21 (Day one)

Address from Chair09:05Emma Wang, Managing Director, FountainVest Partners

Make Snack Delicious And Fun 2022 | Time to Transform




Flavors of China Session


"No Closing Time" for Prepared Meals10:50

Chinese Flavors for Chinese Appetite09:10China Chic is rising assertively and booming in all fields, and Chinese cuisine in no exception. The past one year has seen too many products that went viral, like luosifen (river snail rice noodle) from Liuzhou, milk tofu from Inner Mongolia, emblic fruit from Guangdong & Guangxi as an ingredient in tea drinks, and chickpeas from Suzhou. What is trending now? What the next hit will be?Lynn Zhang, Managing Director, Innovation & Customer Experience Domain, Kantar China

[Diagnosis of Hot-sellers] Why Do Those Regional Foods Fail to Become Luosifen?

09:40

One simply loses count of great foods in China. Regional specialties become new stars one after another. We'd like to make a collection of snacks reflecting regional charm and invite experts to score. Which one of them has the potential to become the next luosifen that is loved across regions? Is anything missing?【[Moderator] Amy Yang, Research Director & Sector Growth Officer of Chain Restaurants, Ipsos in China [Panelists] Biao Zou, Founder, Solar Nurture

Narratives of Dim Sum11:20Dim sum has narratives to tell. That is why brands are busy with telling consumers their versions of story. Consumers' expectations of dim sum can be translated into healthy, good branding and scenario-based. How are differentiated, great-looking products created? Where is the new balance between industrial manufacturing and hand making?Guoliang Cao, Founder, Daddy Sweety; CEO, Tangdou Technology

[Panel Discussion] The Boom of Luwei14:10Duck necks, duck feet, chicken feet, chicken wings, eggs..., there have come an dazzlingly arrange of luwei (meat braised with soy sauce and spices) snacks. It is a great choice for satisfying your cravings and for pairing with alcoholic drinks. Luwei snacks generated RMB 123.5 billion sales in 2020, and the compound annual growth rate in the past 5 years was over 20%. Amazingly!Andrew Wang, CEO, Wake-Up LuweiXin Jin, CEO, TanbayeTeyuan Liu, Executive Deputy General Manager, Jinzai Food

Meat x Veggie, I Am Falling for This Couple!14:55Meat x Vegetable may not ring a bell to you. What if I say lemon and chicken feet? You must get its potential to go viral. Vinegar, pepper, lemon, passion fruit, wasabi …those vegetables would set off whole new flavor experiences!Yingying Huang, Brand Manager, Douzui Food


Wrap-up15:50

Snack & Baking · 9.22 (Day two)

Wow, Drink It Up! 2022 | Time to Transform




Trend and Strategy Delicious Strategy

Drinks Upgrading

Lunch Break & Food Show Tour12:00


Create Certainty in Uncertainty09:05Beverage shoppers very often make impulsive purchases. What is the trick behind influencing shoppers' impulse buys to get your product picked among a whole shelf of dazzling products? How to create that certainty against uncertainties?

Methodology of Taste: Make "Tasty" A Habit14:00Everyone has their own perception of "tasty", a qualitative description that is understandingly hard to measure. However, a good taste that pleases certain taste buds, despite not all, is an essential element to all drinks. Is it possible to convert the subjective judgment into a set of standards for reference, and bring tasty new drinks to market by following a relatively standardized protocol?

Being Touched By a Drink16:00How to bring consumers back to their childhood, to their hometown and to the place where love begins with a beautiful flavor?The flavor journey of a beverage is also an unforgettable journey that goes hand in hand with consumers.

Chinese Terroir in Beverages16:30On a land of 9.6 million square kilometers, the taste memories of 1.4 billion people are variety. How to capture the beautiful flavor from the local terroir? How can local flavors go out to the whole country and even the whole world?

Wrap-up17:00

Another Reason for Consumers to Drink Plant-based Drinks Apart from Creamers

11:00

Plant-based drinks come to market wave after wave since the success of Oatly. However, this category has not been satisfactorily successful in finding itself a role except for being paired with coffee.Kai Zhang, Founder & Chairman, FreeNow

Do Drinks Seriously Need the Functionality?11:30Functionality seems to be the top buzzword in the current round of food and beverage evolution towards health awareness. The journey of functional drinks appears to be bumpier than that of functional foods. Why not we take some time returning to the starting point and thinking again: do drinks seriously need functionality?

Recode the Business of Drinking09:35Be it ready-to-drinks or made-on-spot drinks, liquid drinks or solid drinks, coffee, tea, or fruit juice, the drinks business is all about drinking, fighting for that mouthful of space. As scenarios tend to overlap and category boundaries become blurry, it is time to look at the business of drinking with fresh eyes.Jerry Hou, Partner, Human-Centered Consulting

Drink Talks · 9.21 (Day one)

[Welcome Drinking] Start A Beautiful Day!08:30

[Special Interaction] Chinese Flavours in Drinks15:10

New Deconstructionism: A Fruity Highlight for Cross-scene Use of Fruit Juice14:40Richard Chang, APAC VP, Doehler Group

Homeland & Love in Drinks

Address from Chair09:00Simon Wang, Probiotics Lead - Active Living, Fonterra Group

Wow, Drink It Up! 2022 | Time to Transform




The Power of Tea


Let It Be or Not Let It Be: Chinese Tea and Chinese Tea Brands09:05Originated from China, tea has yet found a branding approach that is truly Chinese. Nationwide tea-producing regions form the basis of product diversity as well as hell-like challenges in standardization in production and brand management. What is the right approach to establish standardization in production and branding?Zheng Xia, Founder & CEO, Ksana Cha

Made-on-site VS Pre-packed: All Roads Lead to Rome09:35An increasing number of made-on-site drink brands release pre-packed products, while pre-packed drink brands making attempts at brick-and-mortar stores. Both are doing the business of drinking. What do they have to learn from each other?

[Panel Discussion] The Changed and Unchange in New-style Teas10:50New-style teas have not escaped from involution after high-speed growth: Heytea, Nayuki Tea try to offer more products with lower price, while brands innovate for the sake of innovation, launching bizzarre flavors to grab attention. However, can involution really make difference?

Grab the First Opportunity with Good Products11:30The development of new-style teas has released the potential of the entire tea market, ready-to-drink tea has also taken advantage of the rapid development.However, from the point of view of the product, the innate advantage of the new-style teas in taste, texture has opened a large gap between ready-to-drink teas .How to upgrade and innovation, so that ready-to-drink tea could replicate the sensory experience of freshly made tea, to gain a competitive advantage in different scenarios?

Coffees Anti-involution

Define Great Coffee before Making Coffee Great14:00Love makes a good coffee, let's coffee together~

Ceartive Coffee with a Special Twist16:00The lemon slices in the cup, the rosemary grass decorated on the cup, every detail of the svreative coffee can bring a more complete sensory experience, which is the more important meaning of specialty coffee in addition to "creative".

Coffee with Tech16:30Light up coffee innovation with technology.

[Panel Discussion] Plant a Cup of Coffee in Yunnan14:30How long does it take to 'plant' a cup of coffee? It took Yunnan a hundred years. What stage has Yunnan coffee reached today? How can coffee estates, baristas and brands work together to promote the development of China coffee?

Wrap-up17:00

Drink Talks · 9.22 (Day two)[Welcome Drinking] Another Beautiful Day!08:30

[Special Interaction] Duk Haan Yum Cha10:05

[Special Interaction] Sleepy Afternoon...15:10Needs a cup of coffee!

Address from Chair09:00Jun Wang, Founder & Board Chairman, Jujiang Group

Make Alcohol Young 2022 | Time to Transform



Condiment & 3R Food

Where Is the Race of Alcoholic Drinks Heading for?09:05The alcoholic drinks market in China is perhaps standing at its most exciting moment in history. New players like hard seltzers and RTDs keep emerging, while traditional categories, led by spirits and wines, reinvent themselves with new vitality. Competition heats up as numerous boats are set to sail in the sea of alcoholic drinks.With all players surging forward, where the torrent is taking them?Will low-alcohol drinks follow the same trajectory and fall back? Do traditional categories still have a chance to be friends with younger consumers?

New Spirits from Old Cellars: Will New Products Alone Enough to Make A Difference?

09:35

What should traditional Chinese Baijiu do to win the hearts of young people?Acceptance by young people comes from respecting and understanding the young lifestyle. New products, new marketing, or new channels may not make brands younger.The journey is long and arduous. The first step is a strategic shift.

Address from Chair09:00Set off with puzzles and hopes.Nash Feng, Senior Consultant, Ries Positioning Strategy & Consulting

Non-alcoholic Spirits: How to Step from 0 to 1?11:30The non-alcoholic spirit is still a category with mysteries.


Harder Challenges When Alcohol Going Softer11:00How is alcoholic drinks becoming less alcoholic seen by the giants of soft and hard drinks? What opportunities does it entail?Muthu Kathiresan, Head of Beyond Beer, China & General Partner, ZX Beverage Fund APAC



[Special Interaction] Flavor Catcher: Master the Premium Layering of Flavors14:30There are flavored spirits that leave a mark on your memory. Where does the good inspiration come from? Which flavors are more premium? How to build a better layering? Are there any ways to sustainably pin-point flavors that would be loved by consumers?[Panelists] Bastien Ciocca, Co-Owner & Co-Founder, Hope & Sesame Group KIN, Founder, Bar Constellation

Join If You Cannot Beat 16:00"Innovation inspirations often come from outside your industry." Beers could face competition from fruit-based spirits. How does accurate positioning help niche-market fruit-based spirits get a cut from mass-market?

Wrap-up17:10

[Panel Discussion] The High Value of Low-alcohol16:30Lower alcohol content does not necessarily mean lower prices, less low value. A category that pinpoints the core values for consumers has the chance to attain long-term success.

Tasting & Tea Break & Food Show Tour15:30

Trendy Low-alcohol Drinks

YoungCohol · 9.21 (Day one)

[Welcome Drinking] Start A Beautiful Day!08:30Alcohol, coffee and tea~

Consumption of Low-alcohol Drinks: Learn from Japan14:00Suhan Hou, Chief Analyst, Nomura

Make Alcohol Young 2022 | Time to Transform



Condiment & 3R Food

Drinking among Gen Z: Drinkers' Portraits09:05Compared with the last generation of alcohol drinkers, how motivations and preferences of alcohol consumption have changed in the next generation?

"Call Me by Your Name"09:35Starting from facing up to consumers, how can digitalization, new retailing and other tools be used under a new strategic framework to be closer to consumers? How to become the "other half" to consumers and "call me by your name"?

Brew A Chinese Shade of Red in Wines11:30Wine made in China is no worse than that imported, but the lack of cost efficiency and brand value has prevented them from properly building a reputation. Wine-producing regions in Xinjiang and Gansu have done well in recent years, and spirits giants are making bigger bets on domestic wineries. We could not help thinking again if the time has come for domestic wines?

Address from Chair09:00Alcoholic drinks: taste it and FEEL it.

Young Opportunities for Traditional Categories11:00Baijiu, cognac, dry red wines, and the likes are stereotyped as traditional categories appealing to old-fashioned gourmets. Do the seemingly aged categories still have a chance to make friends with young consumers?


Category Refreshment

Catering Channel: Old Channel Handled in A New Way16:00Pairing with food remains the primary alcohol drinking scenario for most consumers, which is why it matters most to the majority of spirits companies. However, the changes in consumers' dining out patterns and further segmentation of hospitality industry requires this channel to be handled with new tactics. What should spirits companies do to make more out of this channel?

[Panel Discussion] Personalization Vs. Standardization: Move on Together14:50Personalized craft beers are emerging, but standardized production is an important guarantee of quality. How can creativity be nurtured in standardization? How can beer industry move on together with personalization and standardization?[Panelist] Rose Bao, Quality Director, Carlsberg China Junjie Liu, Founder, Beer Link Xiaobiar, Co-Founder of NBeer Craft Brewing Co. and the World Beer Bottle Museum & Designer of FAMILY OF BEER

[Joint Speech] Brave the World: Beers for the Next Generation14:00

Wrap-up17:10

Tasting & Tea Break & Food Show Tour15:30

[Panel Discussion] Deep Water Exploration: to Discover the Next Super Star Channel

16:30

Starting from consumer needs, where to find channels that are even newer than "emerging channels" and still lie in deep water waiting to be discovered, developed or incubated?

Beers Innovation

Opportunities in Omni Channel


YoungCohol · 9.22 (Day two)[Welcome Drinking] Another Beautiful Day!08:30

Alcohol, coffee and tea~

New Taste That Spice Up New Lives 2022 | Time to Transform

ForumHighlights

Condiment & 3R Food

9.23 (Day three)


Trend Exploration



Taste for the Young: Decoding Innovation and Trends in Condiments Market09:05Tremendous changes have taken place in today's social and economic life, compounded by consequences imposed by Covid-19, lead to emerging needs in kitchen and on table. What changes has the new age brought to cooking and dining? What could the condiment industry do to win the young taste buds?Mufan Chen, Business Group Director, Kantar Worldpanel China

Hundred Tastes for Better Umami: Umami Upgrades More Than Just Chicken Essence

09:35

Consumers are demanding more and more umami! This demand not only requires condiment companies to upgrade their technology, but also to create more products that can enhance umami. What kind of technological innovation can be used to upgrade their chicken essence? Holly Miao, Head of Food PIC, Totole, Nestle

The Quest for Umami – Anything Else Is Fun About It?10:35Umami, the sensory experience that uniquely and significantly characterizes Chinese gastronomy. We expect this taste to be satisfyingly tasty and assuringly healthy. Where is the balance to strike among taste, healthiness, and naturalness for seasoning producers to win the hearts of consumers? Yitong Liu, Head of TS, Consumer Biosolutions China, NovozymesWill He, Head of Regional Marketing, China, Novozymes

Upgrade of Soy Sauce - How Does Soy Sauce Move Towards Premium amid Upstream Cost Stress?

11:05

Nowadays soy sauce has to increase added value and differentiate further. Are there any other drivers, apart from zero additive, organic and less salt, on its road to premium? Will higher prices lead to stagnant sales? Brian Chuang, Director, Wuan Chuang Soy Sauce

Condiments for a Healthy Life

Battle of Taste

"Reduction-ism" in Health Trend14:00Recent years see the zero-additive wind blow to condiments. Many brands expect such "reduction-ism" to be a key step in breaking out from homogeneous competition. How to preserve great flavor in recipe innovations? How should manufacturers gain consumer insights and needs to improve their reduced ingredient lists?Elisa Hu, Brand Director, Shinho Food

A Packet of Condiments Restore a Dish: How to Capture the Stomach of Young People from the Taste?

16:00

Young people do not like to cook, do not want to cook, but the appetite is raised picky. How to solve consumers' cooking problems with one packet of condiments?Junyong Xiao, Founder & CEO, Bear Coming

[Panel Discussion] Can the Success of Sichuan Taste be Replicated by Other Tastes After the Spicy Miracle?

16:30

Apart from the highly competitive realm of spicy condiments, what other taste has the potential to become nationally popular? How can companies develop new segmented tastes, find new opportunities and achieve new growth?[Moderator] Jeffrey She, Executive Chef, Kitchen R&D Center of Catering System, Totole, Nestle[Panelists] Bo Huang, CEO, Chaoshan Collection Xiangting Jiu, Founder & CPO, Fresher 8

Taste on the tongue15:30

Wrap-up17:30

Condiment & 3R Food · 9.21 (Day one)

Address from Chair09:00Jeffrey She, Executive Chef, Kitchen R&D Center of Catering System, Totole, Nestle

[Panel Discussion] Less Fat, No Less Taste - How Does Light Diet Sauce Make Consumers Love Veggie?

14:30

Traditional salad sauce puts consumers off due to its high calorie. Sauce for light food, which claims to be free of sugar and fat, comes to the fore. Can light food sauce satisfy the actual need of dieters and compensate the plain taste of salad? Will it be accepted by a wider audience?[Moderator] Jeffrey She, Executive Chef, Kitchen R&D Center of Catering System, Totole, Nestle[Panelists] Wuxin Yun, Co-Founder, Jianke Food Luo Chen, Founder & Director of Product Development, ChloeChan Kelsey Qiang, VP & GM, F&B China, Aptar

New Taste That Spice Up New Lives 2022 | Time to Transform

ForumHighlights

Condiment & 3R Food

9.23 (Day three)


Condiments for a Healthy Life Tradition and Innovation


From 2B to 2C, What Has Happened to The Condiments on The Table?09:05More and more compound seasonings are moving from the B-side to the C-side. What is the difference between 2B and 2C products? How do condiment companies transform?Joyce Zhou, VP Food Retail & Food Solutions Future Growth, Unilever

The "Fandom" Phenomenon of Condiments14:00Condiments have a "fandom" too! How to run a brand private domain to have millions of "super sticky" fans? How to achieve a 450% buyer retention in private domain? And what makes fans so "crazy" that they buy up a offline shelve?Zihan Yi, Founder & CEO, Songxianxian

The Hot Product Strategy for Catering Customized Condiments09:35Catering customized condiment is difficult to do! How to balance between cost and MOQ? How to develop formulas to produce hot products? How did they make 15,000+ personalized flavors based on the size of a 100-person team?Fei Lin, Chairman, Weiyuanhongfang

New Brands and New Channels, Any Other Way to Shape Consumer Recognition Besides?

14:30

New players join the game with disruptions and inject fresh vitality to the condiment market. So far the battle has not been in their favor in terms of grabbing existing channels from old brands or competing brand image. Will emerging channels be the place where new brands neatly win their first battle?Box He, Co-Founder & Brand and Product Director, Taste Matters


Wrap-up16:30

A Big Dream Behind a Small Jar15:30There is a stronger demand for "temporary tables" as in contexts like take-aways, trips, family hotpots, etc. One-person dining has increasingly high occurrence. Responding to these trends, sauces of various flavors in small portions, are introduced. The size gets smaller, but this means tremendous changes in strategies of R&D, distribution, branding and marketing. Qiaosong Hu, Vice General Manager, Tiger Bang Meat Chili Sauce

Old Products, New Retail: Exploring Co-Creation of Condiments16:00As a platform of new retail, Freshhema has often explored new ways of product design and development in the past, making a lot of efforts to rebuild the relationship of "comsumer, goods, place". What opportunity will the mindset of new retail bring to the industry?Emma He, Expert, Sourcing Management, Freshippo

[Panel Discussion] Standard Products on Left, Customization on Right: Which Way Should Catering Condiments Go?

10:35

Franchising and scaling up in the restaurant industry entail culinary consistency in taste and quality.How to make the cake bigger with catering customization as the new trend? Should condiment companies choose customization or standard products?[Moderator] Cago Chen, Vice President, WANGJU CAPITAL[Panelists] Wenxian Fan, Founder & CEO, Meixin Food Yantao Du, Chairman, Xinyaxuan Group Eric Lu, CEO, Salion Foods

Address from Chair09:00Cago Chen, Vice President, WANGJU CAPITAL

[Tasting] Blind test of Catering Condiment Products10:05

Condiment & 3R Food · 9.22 (Day two)

From Appealing to Branding 2022 | Time to Transform



Condiment & 3R Food

[Strategy & Experience] Aligned with Trends, How Should Brands Keep Packaging Strategies Forward-looking?


[Joint Talk] How Can Food Companies Tailor Sustainable Packaging Strategies to Target "Carbon Neutrality"?

09:10

"Carbon neutrality" and "sustainability", driven by policy and market trends, are increasingly becoming the key trends that food companies focus on. Through the surface of the "carbon-neutral" boom, how to develop a sustainable packaging strategy that truly suits the brand? Xuetao Wang, Head of Packaging, Nestle Greater China Daniel Nordigaarden, Partner, McKinsey & Company

How to Make Plastic Substitutes "Truly Friendly" to the Environment?09:50Endless complaints about paper straws are a ready lesson. Why do some "plastic substitution" initiatives feel like putting the cart before the horse? What should a "qualified" plastic packaging substitute be like, weighing up costs, carbon emissions, and experience optimization in production, transportation and recycling?Aaron Cheng, YUTOECO R&D Institute Dean, YUTOECO

[Panel] Label "No Trace", While Your Brand "Differentiates"10:40The 'go labeless' trend emerging in recent years has allowed consumers to visualize the huge role that labels play in packaging recycling. However, labeling is an important vehicle for brand differentiation, and the reckless removal of labels is not only detrimental to brand recognition, but also affects the consumer experience.Is label removal the only way to 'leave no trace' on the packages? And how to do so without affecting your brand's differentiation?Michelle Yu, APAC Sustainability Manager, UPM RaflatacDr. Jun Wang, General Secretary, Asia-Pacific Sustainable Plastics Alliance; General Secretary, China Sustainable Plastics Association



Wrap-up16:40

Human-centric+: From Convenient to Considerate14:00Can't finish your food? With a light wipe, the package is sealed; The half-eaten burrito is too difficult to pull out? Just tear along the center line, easily take it out! These are truly packaging designs that "understand you"! What is the design logic behind the more humanized functional design? Yi Zhou, an industrial design expert and jury member of the 2018 iF Design Award, who has led packaging design projects such as Starbucks Delivery and McDelivery, will present the topic.Yi Zhou, CEO, S.point

[Interaction] Co-create a Sustainable Brand with Consumers11:25How can consumers be engaged in the communication and co-creation about sustainability with packaging design as the starting point? How could the trend of sustainability be turned into an opportunity for brand transformation?Shawn Gong, Creative Director, SGK

Tap into Emotional Value of Intangible Experience15:40How do you get rid of the traditional role of packaged products and enhance the emotional value the brand can provide by penetrating into a more in-depth emotional connection with people through design?

Century-old Family Brand, Winning By Quality Packaging Way of Making16:10For Italian family food brands which are known for their "specialization" in one category, how does the quality packaging making support their prosperity?

How to Engrave Brand DNA into Consumer Experience With Package?14:40Packaging is the bridge between product and consumer, creating brand experience all the time. A bad experience detracts from the brand; a mediocre experience makes the brand miss a good opportunity; while an excellent experience, silently, reflects the wonderful brand genes.

Pack Talks · 9.21 (Day one)

Address from Chair09:00Kevin Fan, Client Service Director, SGK

From Appealing to Branding 2022 | Time to Transform



Condiment & 3R Food

[Creativity & Branding] How to Unleash Creativity to Enable Branding of Long Vitality?


[Panel] The Change Ongoing: China's Branding Design in Future09:40The huge ongoing shift that comes only once in a century has spurred China's endogenous designers to gradually turn from learning from foreign branding to leading international trends with its own unique style.What will be the new interpretation of traditional Chinese culture with the contemporary design code?What will the oriental design language be like when it integrates the essence of western culture?What kind of sparks will there be in the future of China's branding design?

Calling for Hope with Life-sense Design Under the Epidemic10:50The challenges posed by the epidemic are not only economic, but also psychological. How can we "wake up" tired hearts with a sense of life design, bringing vitality and hope?

Confession of A "Weblebrity Maker"11:20Do you really understand your consumers, or are you just labeling them?To be an "interesting" brand, you must first understand how interesting the human heart is.Chuanjian Hu, Chairman, Asia Chimian Company


Integrate & Refurbish: How to "Re-activate" the Seemingly Dull Classic Brand?

09:10

As the old saying goes, it is easy to start a business but difficult to keep it prosperous. How to creatively "re-activate" the brand for the new generation? Should it conservatively optimize the existing, or radically creating something new? How to adapt the strategy to the brand?Hong Ko, Partner, KL&K Design

Creative Packaging as a Gateway to the Brand Ecosystem14:30"Kids Rule Here!" This children's food company makes its brand strategy, marketing and packaging design decisions entirely by its target group - children. With the imaginative children's proposal competition, the strictly selected children board of directors, and the final launch of the coolest children products, the creativity-inspired brand ecology is then "successfully activated"!Oleg Beriev, CEO, Mildberry; Founder, Yummy United

[Panel] Making Products More "Visible" - New Angle on Shelf Vision15:50A noisy environment requires a louder voice, while a quiet place is more suitable for artistic expression. Whether product packaging design emphasizes more on visual impact or more on brand expression may follow a similar logic.How to understand the visual connection between products and shelves? What are the new characteristics of this connection in the new emerging "shelves" such as boutique supermarkets, chat groups and live selling broadcasters? Will the integrated co-creation of personalized channels and product design become the future trend?

Brand as a Lifestyle - How to Blend Packaging with Consumers' Life?16:20Lifestyle brands are highlighted by the seamless fusion between the brand and a certain lifestyle. It resonates emotionally with its consumer group on the top of meeting their needs for functionality, which is translated into a packaging design that factors in the scenario where products are discovered by consumers. In other words, packaging design shall reflect a life experience that encompasses and extends beyond the packaging.John Schoolcraft, Chief Creative Officer, OATLY


Wrap-up16:50

Pack Talks · 9.22 (Day two)

Address from Chair09:00Eric Zhu, Creative Director, Intox Design & Communication

Inspirations from Outside14:00Sometimes the best ideas come from outside your industry.When it comes to packaging design, some sum it up as graphic design + brand design + industrial design. Perhaps there is more than one way to see it when you are in the game. The on-lookers may see a different game and an excellent idea may come from outside your field.Gosen Zeng, Co-Founder, inDare

Start Up, Stand Out 2022 | Time to Transform



Condiment & 3R Food



A New Startpoint for Category: Grasp Real Opportunities in the Heated Market09:40The fervor in the new consumer market has spawned several promising categories with potentials to become a hundred billion market. How to distinguish between trends and fads, identify the real demand and realize the real market potential? How to really create new things instead of innovate only because you want to innovate? The emergence of ‘new species’ is bound to be accompanied by controversies and questions. How to define the category to help educate the market?

[Panel Discussion] New Talents, New Organizations10:40"Young" is tagged with startup teams. When a "freshman" leader meets a group that is passionate and imaginative, unique products only belong to the 21st century will be created but at the same time challenges come with organizational growth.As brands rise and fall, how do founders stand with their teams for the long haul and hold on to the centripetal force, energy and capability of the organization?Zihao Zhang, Founder, PlantagRoy Wang, Founder & CEO, XIAOHUANGXIANG

[Panel Discussion] Strategy Focus: Precise Matrix, Super Product11:30Being sensitive to the little happiness in daily life that may trigger micro-innovations, and dare to imagine when setting long-term goals; how can startups define their "category-relating zones" to develop an appropraite product matrix? How to consolidate and better utilize the advantage of your best seller? Yi Shu, Founder, Let's teaXiaoyu Zhong, Founder, Yungeng Wuzuo Alex Shao, Co-Founder, PONG PONG BAG

Great Content = Bring in Traffic with No Ceiling14:00In our era, a massive amount of content, in various forms, is created with no definite end and consumed by users on various platforms in a fragmented manner. Creating content that is not top-notch quality equals to creating in vain.Which is the right media to choose for start-ups and grab the first group of seed users? How to build moats around your content and root deep in consumers' minds?Maggie Peng, Founder, SO ACAI

Building A Brand Takes More Than Planting A Desire of Possession14:50When the one-time popular joke, which goes "5000 entries on The Little Red Book + 2000 entries on Zhihu + top livestreamers = prototype of a new brand", cools down, it signals that it is time to think calmly about how to build a brand.For new brands to stand out, touching the bottom of people's hearts is more important than just taking over their attention for a while. Building a brand is like growing a tree. The roots must take hold before branches become strong and leaves green.Miguel Zheng, CEO & Founder, AOLAN

Wrap-up16:35


Start Ups · 9.21 (Day one)

Insights into 1%

Startup Groundwork

Marketing & Branding

[Case Sharing & Diagnosis] Unlocking Potential Growth Engine——Brand Vision System

15:50

When the cheese sticks on the shelves are all packed in bright colors with animated IP, it will be hard for consumers to remember any brands of them. Far more than a gorgeous package, visual design is the expression of brand strategy which can make consumers directly feel the product value. When brands are stuck in ROI growth, will visual upgradng be the next potential breakthrough point?Rebecca Fei, Founder & CEO, The Miracle

Opportunities and Challenges in the New Era of Food09:10Lawrence Yang, Partner, BA Capital

Address from Chair09:00Jie Fang, Managing Director, Phoenixtree Capital

Start Up, Stand Out 2022 | Time to Transform



Condiment & 3R Food



[Panel Discussion] Enhance Differentiation from the BEGINNING09:40Consumers are gaining deeper and more professional knowledge about good products. In front of shelves, an increasing number of consumers read ingredients list and nutrition facts. On the Internet, there is more professional interpretation and discussion.Less fancy marketing gimmicks, more genuine value, and build a moat of differentiation from the source. First-rate ingredients from the world, healthier substitutes, special processes, functional ingredients, anything else we can do to innovate from scratch? Peiran Zhu, CEO, FOOODLAB

[Panel Discussion] Co-create Supply Chain Ecosystem - Big Energy from Small Synergy

11:00

One of the early-stage challenges of start-ups is that product innovation is often restricted by traditional supply chain or manufacturing system. The new era requires a supply chain that supports small batches, fast iteration, and higher agility.- How do start-ups look at balance among quality, efficiency, and manufacturing capacity?- How do start-ups look for partners, integrate resources and make a greater impact with the best combination?- Is there any new collaborative practice between suppliers and service providers?Stephanie Hu, CEO, Fantastic ThaiGeorge Song, CEO, JOLIYOYOJennifer Ji, General manager of Sales Department of Domestic health Products, Damin

From Screen to Shelf, Make Products Close to Consumers14:00Every consumer reach is a "date" with him/ her. In the omni-channel era consumers seem to be everywhere and very discrete at the same time. Most new brands take off online and yet cannot circumvent the step of presenting themselves physically to consumers via offline channels.- How to pick the channel for the first strike and develop business offline?- How to create WOW consumer experience?- How to break the siege of traditional, time-tested brands and win a solid foothold in the battle for shelf space?Guodong Li, General Manager, OCAK

[Panel Discussion] The New Brands of 3R Food, How to Make Consumers Easily Become Cooking Master?

15:50

Far more than meeting the needs of busy white-collars and kitchen novices to eat well and cook more easily, 3R food has also become a good helper in three meals for consumers who are quarantined in home because of the lasting epidemic. It is expected that C-end 3R food will become more homely and of high quality in the future.- In the product development, how to achieve differentiation and develop popular products?- In the supply chain, how to continuously improve the quality and richness of product?- In the channel, how to layout to improve the convenience of purchase and repurchase?Jian Li, Chairman & CEO, XinliangjiRudy Chen, CEO, CHANFLY

[Panel Discussion] Attempt of New Community Group Buying - New Thinking on Channel and Supply Chain

14:30

Under the epidemic situation in Shanghai, customer's anxiety of food shortage and the whole city lockdown spawned a new pattern of community group buying. Lots of food and beverage brands, including local catering brands, international fast food brands and new consumption brands, all chose to try this new business. Compared to big brands with better infrastructure and stronger brand power, startups were more difficult to confront this challenge.When the normal production model and sales channels were out of order, how did new brand respond to this new pattern? How to improve the channel and supply chain construction based on this experience?[Moderator]Clara Cai, Head of China Disruptive Commerce, J.P. Morgan[Panelists]Shirley Shen, Founder, YIFANMAIChaodong Wu, Founder, QEEWOO

Explore the Innovative Ecosystem in the Future16:40"Self-reliance" is no longer enough to keep up with the new consumption era. "The complementary model of technology and ideas" has built a co-creation ecology and become popular. How does Nestlé select partners for its R&D accelerator in China? How can the collaboration model between the big players and the startups stimulate innovative ideas? And what kind of new ecology of innovation will be built in the future?Lennart Fries, Head of Science & Technology Catalyzer, Nestle R&D (China) Ltd.

Wrap-up17:10


Supply Chain & Channel

New Exploration

Brand Upgrading——Super Supply Chain09:10STARFIELD's first factory was completed, Zihaiguo built 15 factories, SIMPLE LOVE invests all its 800 million RMB funds in supply chain enhancement... When consumers are having constantly evolving demands, exploring deep into the supply chain is a necessary tactics after the 0-1 stage. Achieving product innovation relying on improved supply chain and creating closed-loop supply chain system is the only way to achieve a long-life brand.

Address from Chair09:00Jintong Xian, VP, FreeS Fund

Start Ups · 9.22 (Day two)

Growth And Beyond Growth 2022 | Time to Transform



Condiment & 3R Food

Growth Power


Wrap-up16:30


What Values Shall Be Seen in Short Videos Beyond Views?09:40TikTok and Kuaishou Build Traffic But Not Brand?

Small Audio Market with Huge Potential14:00When your hands, feet and eyes are occupied, what are the senses left for your use? Ears and sounds. In the beginning of 2021 Clubhouse heats up audio social network. Its counterparts in China, Ximalaya, Lizhi and Xiaoyuzhou are growing fervently. There were 570 million online audio users in China in 2020, and the number is expected to be 690 million in 2022. The heat of audio market and the emotional power of audio as an ancient media give us immense room to imagine the potential of audio marketing.

How to Retain Consumers for A Longer Period of Time？Turn "Fad" into "Trend"?14:30Society always rewards human-friendly brands and companies. There is no doubt that PRODUCT is the solid base of consumer goods. The GOOD product only from when we put the customer needs at the priority, not what a company wants to make. Only by prioritizing customer needs, rather than what a company wants to make, leading to a GOOD product.-What is the real reason why Chi be outstanding【-How does a brand conduct the value of "customer comes first"?-How to create a customer brand through lending an ear in social media, product co-creation, private domain construction, and brand IP development?Guoxun Li, Vice President, Chi Forest

Marketing Case Study15:30How to do strategy planning? How to build brand asset? How to improve individual components of marketing? We are honored to have a marketing professional who has steered many neo-consumption brands and is known widely to traditional food and beverage brands to walk us into case studies.Yong Wang, Founder & CEO, Xiao Ma Song & Company

Challenges and Conundrums in Private Traffic When The Internet Fences are Down

10:40

The meeting of the Ministry of Industry and Information Technology on September 19th ordered Internet companies, led by Tencent and Alibaba, to stop blocking links to websites. Before this meeting backend links, which are closer to transaction, received more brands' attention. When the fence is brought down by the new policy, recognition takes a closer seat to conversion. The marketing value of frontend links is subsequently enhanced.What are the opportunities for private traffic, the part of frontend links that are better at engaging consumers and fostering interest? Will a solution come up to address the old challenge - low activity and users' resistance?

[Panel Discussion] From Flash to Beacon -- What is inspiring from FMCG Veteran Players?

11:10

P&G staged an employer show during the past autumn recruitment in August, sending CVs it has received in the past 20 yeas to old alumni. Half of the founding teams of neo-consumption start-ups have been "trained" by P&G. When the macro environment forces neo-consumption to slow down and think calmly, it is time that we reflect and learn from P&G again about its practice in branding, product management and organization.FBIF 2022 will invite food & beverage practitioners who "graduate" from P&G to explore this topic.[Moderator] Tony Yang, President and Partner, Tezign[Panelists] James C. Wei, Chairman, DaChan Food Asia Zhaohui Liu, Managing Partner, PGA Capital Leo Zhang, Founder, COOOOK 轻烹烹

Marketing · 9.21 (Day one)

Breathe with Consumers09:10Matt Che, CMO, Budweiser APAC Brewing Company

Chairman Remarks09:05Tony Yang, President and Partner, Tezign

Reserved for DATA 10015:00Riff Zheng, Vice President & Dean of User Experience Research Institute, DATA 100

Growth And Beyond Growth 2022 | Time to Transform



Condiment & 3R Food



The New Century: The "Brand" Era of Food and Beverage Industry09:10For a long time, cornering the market through extending the distribution channels has become a typical model for the development of Chinese consumer goods brands. But in the future of material abundance, product involution, and increasing cultural and spiritual consumption, should we put the construction of "Chinese brands" on the schedule? How should food and beverage brands build brand equity and continuously innovate brand matrix?Zilong Wang, Director of SATINE Brand, Liquid Milk Division of Yili Group

KOL+KOC+KOR, KO All!09:40Buydeem, a rising star of small home appliance, has successfully grabbed 6.4% market share with a kettle cooker averagely priced over a thousand in a market of RMB 100-300 average price, which would not have been possible without its successful content marketing based on insights into users' lifestyle. There is little chance that you leave without being attracted after seeing it in the posts of every lifestyle/ food KOL. The food industry in no longer one that only depends on powerful distribution. Getting users' interest with content based on lifestyle insights is increasingly critical. How does content marketing empower food & beverage brands to make more Buydeem-like success?

How is brand culture built through Offline Experience?10:40Living an "offline" life starts to be more appealing to young people, city walks, camping, etc. Extremely homogeneous and cloyingly entertaining new media leave brands look superficial. Amid such changes, can brands skip agencies, get in direct touch with consumers, and leave a deeper mark of brand culture on them?

Blue Bottle -- the Philosophy behind Pilgrimages to the Brand11:10"Coffee beans baked in the past 48 hours only," concise menu of coffee and nothing else, minimalistic logo of blue bottle, store design that aims to bring changing experience in a fixed space as an organic part of community ... what is the philosophical code behind the coffee brand that make consumers willingly become pilgrims to Blue Bottle?Heli Wang, Founder, Rongbrand

Brand Power Digi Power

Report on the "Deep Water" Time in Digitalization14:00Having the topic of digitalization in the session of marketing innovation comes from the understanding that marketing, sales, and products are the motivation, orientation and goals of digital transformation for the majority of businesses. Supply chain, organization management and many other elements are deeply involved in digitalization. Faced with the massive project, how do we build up our knowledge of digitalization? How do we assess where the brand and company stand on the way to digitalization? What is the right path? What are the core goals to focus on in each stage?Yongqiang Zhao, Partner, Mainland China Consumer Industry, IBM Consulting

How to Build the Next SHEIN in the Food Industry?14:30ZARA, a global fast fashion brand valued nearly 100 billion USD, needs about 21 days for a cycle from market research, design, production to delivery. The cycle has been shortened to 10-15 days by a Chinese cross border e-commerce brand -- SHEIN. SHEIN tests water with a very small batch of products and fast produce those that quickly take off based on data feedback from consumer end. This approach, maximizing efficiency and lowering risks of inventory, is enabled by powerful data and agile supply chain.With Industry 4.0 and C2M coming, how do food & beverage businesses build up such capabilities?Charles Chung, Vice President of Supply Chain, Unilever North Asia

[Panel Discussion] How to Address The Bottlenecks of Digital Reshaping?15:30To put it straightforward, what are the challenges?- The strategic importance, plans, and schemes of digitalization failed to be conducted from the leader to medium- and high-level management and implemented in general operations.- From data acquisition from multiple sources, money-burning construction of data middleware, to data analytics and application, what is the right pace to proceed? How "fake concepts" can be identified? What is the right way to allocate and coordinate complex resource?- Talents have composite expertise in data, marketing and business are required. Where to find them or how to develop a talent pool?Jun Fang, Vice President of Data and Digital, Unilever China

Wrap-up16:10


Chairman Remarks09:05Calvin Chan, CEO, VIOOH China

Marketing · 9.22 (Day two)

Grab "The Next" Channel 2022 | Time to Transform



Condiment & 3R Food

Supermarket: Retailer and Supplier Relationship Innovation

Chairman Remarks09:05


New Patterns in Food & Beverage Channels 202209:10When "revolutionary products" and "media dividend" are no longer low-hanging fruits, growth in the food & beverage industry returns to fine-grained work in supply chain and channels. What are the new patterns in the food & beverage industry in 2022? How should brands plan for their channels strategy?

Battle Royal of New Products - Urban Convenience Stores as Test Fields for Food Innovations

09:40

Convenience stores in tier-1 and tier-2 cities are becoming the test fields for food and beverage innovations and marketing windows for brands, thanks to their precise assembly of city white collars, middle-income consumers, mature digital infrastructure, and feedback links.Which products have won the "battle royal" in 2021? What are their characteristics? How should brands fight the CVS battle?

How is the Yakult Empire Built to Deliver Daily Sales of 7.5 Million Bottles under A Uniform Pricing System?

16:00

Two SKUs, direct sales only, no discount or promotion -- with moves that seemingly jar with the Chinese food and beverage industry, Yakult manages to hit 7.5 million bottles of daily sales. Does the educational campaign of "10 billion live bacteria " adopted by Yakult 20 years ago when consumers were not generally educated on intestinal health still provide a good reference today for brands to build their exclusive "channels"?

Crossing 200 cities - Meiyijia's consumer insights and Product operations10:10Domestic regional convenience stores are looking for their "second curve".Meiyijia in Dongguan, Tangjiu in Taiyuan, Jianfu in Xiamen, and Today in Wuhan are building on their massive scale and looking for the next breakthrough. Approaches include optimizing portfolio and supply chain efficiency through building their own fresh food manufacturing or cold chain logistics; rolling digitalization and online operation forward; or expansion and store upgrading in other provinces. Together they will represent a major force among the 132,000 convenience stores in China, bringing new opportunities and challenges to the food and beverage industry.Xuhong Yao, CEO, Meiyijia

Traditional Retail Revolutionist: Wumart's Strategic Deployment in Digital + Omni-channels

11:10

The digital transformation on Wumart Lianxiangqiao store Beijing into a Dmall in 2017 has turned it from RMB 1 million loss to RMB 140 million revenue. Wumart then launched Dmall groupbuy, extended convenience stores and community stores of fresh foods. What is the strategic thinking of Wumart behind its all-out deployment in omni-channels, digitalization, and revolutionizing traditional retail?



Wrap-up16:30

Boutique Supermarket and Brand Innovation: A Miracle of Synergy14:00Targeting at consumer groups with high disposable income and advanced spending mindsets is the DNA of boutique supermarkets. It has determined the importantce in all offline sales channels for brands and innovative products. When product and space upgrading become a routine operation, where is the next growth driver for brands and boutique supermarkets? Will a new ecosystem be built from attemps like product co-creation, diversified marketing approaches and supply chain integration?Lifestyle Channel penetrates Consumers' Lifestyle14:30Immersive shopping experience, innovative space design and product selection that is appealing to Gen Z have made KKV an instant hit since its foundation in 2019. There are inexhaustible posts on The Little Red Book, Tik Tok and Dianping about KKV must-buys or shopping guides. How should brands find themselves a position in consumers' lifestyle through brick-and-mortar stores selling trending items?

[Panel Discussion] Symbiosis of Restaurant+Drink15:30It has determined the important position of the brand and product innovation in all of its offline sales channels. As ready-to-drink beverage brands gain rocketing popularity in the restaurant channel, a more social place, like bars and BBQ houses, is also a fast-rising segment in the beverage industry. How synergy can be created between RESTAURANTS and DRINKS in such a scenario marketing to unleash more energy from channels and build in-depth cooperation from products to marketing?

The Pangdonglai Approach: What is the Core Competitiveness of Brick-and-Mortar Retail?

11:40

Considered as the "Chinese retail king" and "a mirror for Chinese businesses", Pangdonglai is a traditional retail business that has lived through challenges from foreign-funded supermarkets, e-commerce, new retail, digitalization and many other massive changes in the industry since its birth in 1995. In Xuchang and Xinxiang, Pangdonglai has built a solid and distinctive footing. It has stayed immnue to the pessimism towards brick-and-mortar retailing and the certainty of uncertain environment. What on earth Pangdonglai has done essentially right to win the hearts and minds of local consumers?

Channel & Supply Chain · 9.21 (Day one)

Grab "The Next" Channel 2022 | Time to Transform



Condiment & 3R Food

Chairman Remarks09:05

How to lubricate the gears of retail with eRTM?09:10The benefits of digital technology are seen by brands thanks to the high-speed functioning of B2C e-commerce. However, B2C e-commerce will not be the biggest piece of cake for the food and beverage industry. Brands are shifting their sights to digitizing the traditional retail channels, hoping to make the "gears" of traditional retail run faster by building eRTM.How should brands make their plans during the process? How the to-B partners can be involved and mobilized? How to build a new ecosystem?Vivi Jiang, Vice President, Eastroc Beverage

Explore the next planet:eB2B09:40Among various channels, eB2B likes a new planet waiting to be exploited. Around it are several force: Internet-based B2B platforms, retailers' owned infrastructure and brands' owned infrastructure, all of which want to take eB2B in their own possession.What is the right way for brands to assess the value of exploiting the eB2B?Shengqiang Chen, Co-Founder & COO, Yijiupi

Digital Intelligence Sheds New Light on Existing and New Users of Offline Channels

10:10

Operation of Omni-channel user coleection and generation through e-commerce platforms, owned platforms, offline stores, ads, etc., see the most complex challenge in the labor-consuming traditional offline channel. Digital technology is required to see through the haze, and digital intelligence is no less important. How can digital intelligence enpower the offline channel and further drive omni-channel operation? What role digital intelligence can play for the offline channel in users identification, operation and retention?

Continuous Inflow of Consumer Insights Drive Connection among Channels, Products and Marketing

10:40

A true mastery over a channel and a consumer group is what brands seek after. The brand stores and priviate domains are results of such attempts. Does there exist a proprietary channel that matches the instant offline consumer scenario and delivers on A/B test. The Cooler AIoTs that Chi Forest, Nongfu Spring, Coca-Cola and Wall's have all employed in their operation seem to offer an answer.

The Digital Revolution of the "Last Mile" Retail Terminal11:102021 could be a turning point for China's e-commerce industry, as China's total online retail sales saw negative monthly growth for the first time, with a 4.12% year-on-year decline in November. A return to offline is being widely discussed.But can the visualization, instant feedback and efficient business model of online retail be realized in the "last mile" of offline retail terminals? What should retailers, brands and small stores do to meet the challenge? [Moderator] Hao Zong, Founder, Sheyangshi[Panelist] George Yan, Co-Founder & CEO, Clobotics

Instant Retail: How to Boost Efficiency in Existing Channels Along Home Delivery That Is One Click Away?

13:30

There is a lot more instant retail can do beyond fast. Its potential lies more in connecting inventory of traditional channels and empowering customer insights, marketing and supply chain efficiency with data from digitalized channels. Where does instant retail stand now in those aspects?Tim Liu, Head of Brand Operation, Meituan Instashopping

[Panel Discussion] Innovative panel for Brands, Distributors and Retailers15:30New food and beverage brands are growing from 1 to 10, moving from niche market to mass market, and scaling up from online new media to offline. It is imperative for distributors to explore new roads as brands make various direct-to-customer attempts, like e-commerce, live sales, private traffic, etc. What chain reaction will be triggered by the dialogue between brands and distributors?Libing Ma, CSO & Co-Founder, Tea Natural

Coherent Experience across Discrete Channels14:00The prosperity of channels, as seen in traditional channels, e-commerce, and their derivatives, like live e-commerce, social network e-commerce, fresh food e-commerce, community groupbuy and private traffic, means that brands have to handle ever more channels. But consumers' expectation remains the same - more, faster, better, and cheaper. How should brands manage all channels and touchpoints and build consistent, coherent customer experience?

How Should Disruptive Brands Disrupt Offline Market?15:0070% retail of consumer goods takes place offline. Disruptive start-ups, building the initial momentum with Internet and new media, have to deploy offline in order to grow into maturity.How can founders/ founding teams of disruptive brands quickly build know-now when planning and building offline channels? How customer management, products, branding, multi-channel pricing strategy can be coordinated to roll out "sales pulls" and curb risks of getting trapped in skirmishes? How to build offline service capabilities?

[Special Event] "New Products · Omni-channel" Business Talk16:15It is believed that it is not a zero-sum game between channels and brands. Instead, they need to co-exist amid unblocked flow of information. Efficiency is surging, and products are more diversified on e-commerce, while offline channels are suffering from declining business. New brands and products are challenged by the drying up traffic dividend. Those issues can only by solved through in-depth communication, exchange of information and alignment of resource and needs on core areas between brands and channels.Here is such a place to start talking -- Channel Innovation Forum of FBIF 2022

Wrap-up17:30Lunch & Food Show Tour11:55


Street-side Store: B2B and Digitalization

O2O and OMO: Faster and Wider

New Brands' Offline Trip

Channel & Supply Chain · 9.22 (Day two)

Explore The Next Star Ingredient 2022 | Time to Transform



Condiment & 3R Food


Healthy +

Emotion and Immunity

[Tasting] New Approaches of Sugar Reduction. Do They Taste Like Sucrose?10:30


Food Innovation Starts with Ingredient Upgrades09:10Consumers are paying more attention to the ingredients list! What kind of strategic awareness do brands need in terms of ingredients to make better products?What new demands are consumers making on ingredients in 2022?Annie Liu, China Senior Leader, Business Development, Innova Market Insights

Address from FBIF: How Could Ingredients Contribute to Brands' Breakthrough in Food Innovation?

09:00

Chi Forest led the sparkling water category by erythritol; fiber + in Coca-Cola hit the first shot loudly and clearly. To fight the way out in such a hot market, ingredients have become a key factor to be seized at the very opening. In 2022, it's time for brands to take the initiative on ingredients!

[Panel Discussion] Trust Crisis of Sugar Substitutes - Any Other Natural Substitutes for Sucrose?

09:40

Sugar reduction has been a recurring topic. Discussions on sugar substitutes gain popularity. However, consumers' trust is left shaky by synthetic sweeteners, like acesulfame potassium. As everyone is calling for sugar reduction, what are the natural ingredients that can replace sucrose? Where is the next sweet star? [Moderator] James Que, Vice General Manager, Jelley Brown[Panelists] Armand Chen, COO, Roquette Facai Li, Vice-President, Baolingbao Biology Xiaoyun Wang, Founder & CEO, Refine Biology Mavis Ran, Marketing Director, Howtian Group

Exhausted 1990s Generation Say No to Stress Manipulation14:00In recent years, "involution" has become a social buzzword that is deeply rooted in people's minds. Consumers are turning to food and beverages as an outlet to relieve the stress and anxiety. Science has proven that some probiotics can help us manage anxiety and stress.Will they help us unload the excessive stress?Simon Ye, Regional Scientific Marketing Lead, Greater Asia, IFF Health

[Panel Discussion] Exploring Trends in the Benefits of Probiotics14:30With the gradual expansion of the probiotic industry, there are more and more benefits being gradually explored. Stress management, immune health, metabolic health... What kind of effects are most suitable for the Chinese market? What kind of strains can do more?[Moderator] James Que, Vice General Manager, Jelley Brown[Panelists] Maggie Yang, CEO, Bio-Everyday Wells Gao, APAC Probiotics Customer Development Manager, ADM Raymond Ze, Senior Scientist, BY-HEALTH

[Tasting] Are There Any Other Product Formats for Probiotics?15:15

Wrap-up16:10

How to be Sweet without Sugar?11:00Sweet proteins can be fully metabolized by human body and are healthier compared with artificial sweeteners. Brazzein is a protein naturally found in the berry Pentadiplandra brazzeana baillon and is 2000 times sweeter than sucrose. As a new protein sweetener, what kind of market opportunities will it have in food and beverage?Kevin Dong, Senior Research Scientist, Roquette

Immunity New Star-The AB Side of the Postbiotic15:40Probiotics are not yet old, but postbiotics have arrived. In the field of intestinal health, postbiotics has become a new force with great market prospect. In this era of national health, we have to say "NO" to "flu" and "allergy"!Ling Li, EpiCor Global Growth Lead, Cargill

Address from Chair09:05James Que, Vice General Manager, Jelley Brown

Ingredient · 9.21 (Day one)

Explore The Next Star Ingredient 2022 | Time to Transform



Condiment & 3R Food

[Tasting] Application Experience of Weight Management Ingredients10:05



Benefits of Reformulating with Fibre- Lower Risk of Diabetes 09:35Scientists at the Tate & Lyle Nutrition Center have found that Asians are at higher risk of developing diabetes, and China is one of the hardest hit. In a large number of experiments, fibre became the key to the problem. How to manage weight efficiently? How can fibre be reformulated to reduce the risk of diabetes? Where else can fibre be used in new applications?Remington Zhu, VP and Greater China GM, Tate & Lyle

Beauty Redefined - Masks to Drink10:35Drinkable "skincare" products are the new trend in the beauty industry. Hydration, whitening, and antioxidants are now the keywords for a new generation of functional foods. However, can what goes into your mouth really work on your skin? Will the skincare business be simplified to food treatment?Liz Li, Nutrition R&D Director, MaryKay

High-grade Answer to Sleep by Amino Acids11:05Glycine, serine, arginine, tryptophan, L-tyrosine, L-theanine and 【-aminobutyric acid can all benefit sleeping quality. In addition to the common application areas, in what other areas can they shine? How to combine the market demand and the principle of action to make consumers pay for the products?Jean Zhao, Marketing Director, Bloomage Biotech

Lipid Rising Star？Opening a New World of Sports Nutrition and Senior Food Market with Energy

14:30

To build and maintain muscle, protein supplementation is not enough! NuliGo's innovative nutritional lipids take an energy perspective that is not only fast and safe but also long lasting. Brands that want to innovate in sports nutrition and senior food are not to be missed!Dr. Wiola Mi, Director Nutrition Science, Bunge Loders Croklaan

Energetic+

Formulation Innovation

Cleanest Label Challenge15:30Whether the label is clean enough affects the consumer's purchase decision, a good clean label can undoubtedly improve the core competitiveness of the product. How to make a completely additive-free product formulation? How to achieve both clean label and good quality?Mars, Founder & CEO, 21BEAUTY

Don't Be "Stupid tax"! How Can Functional Foods be More Efficient?16:00Functional foods have always been suspected of being an "Stupid tax" in the eyes of consumers. How to do products from the perspective of evidence-based medicine? What kind of technology is needed to support the visible effects?Junfeng Shi, Partner, The Mountainsea Plants; Post-Doc, 2M9H

Young People's Plant-based Intuition for Wellness 16:30Plant meat and plant milk are not enough! What are the "high potential" applications for plant-based products? Why do consumers who have no shortage of meat, eggs and milk choose plant-based?Simon Hill, Head of eimele Scientific Advisory Board, eimele

Will Liu Has Gone Viral, Will Sports Nutrition Embraces Its Spring?14:00Will Liu has gone viral, the sports and fitness craze is sweeping through people's lives like a hurricane. Will this be an opportunity for sports nutrition?Wilson Zhu, CEO, China, GNC

Wrap-up17:00

Beautiful +

The "Thin Bacteria" That Fat is Afraid to See09:05You want a lean body mass and a healthy metabolism? What strain has been clinically proven to help significantly reduce BMI by 0.35 in 12 weeks? Can it help consumers get a smaller waist just by "eating"?Lois Mo, H&W Marketing Director APAC, ADM

Address from Chair09:00Dr. Lynn Zhao, Adult & Pet Nutrition & Care China R&D Director, H&H Group

Ingredient · 9.22 (Day two)

2022 | Time to TransformPlenary Session · 9.23 (Day three)



Condiment & 3R Food

Sign-in and Social Tour07:30FBIF Opening Remark09:00


Closing17:35

Overview of Global Food & Beverage Industry09:18Global food & beverage manufacturers are challenged by higher prices of raw materials, supply chain disruptions, higher labor cost, energy price surges and more stringent environmental regulations. The FAO Food Price Index indicates that global food price hits a 10-year record high. Flexibility and responsiveness in manufacturing and logistics are unprecedently important for brands and manufacturers.1. What are the global trends that are reshaping the food & beverage industry?2.Apart from price upswing, what are the exponential technologies available to companies to cope with uncertainties in the macro environment through agile execution【[Moderator] Joanna Lu, Expert Partner, Bain & Company[Panelists] Chris Wang, Founding Partner, Hosen Capital; Vice Chairman, New Hope Group Felix Yiyi Chen, VP & Head of Strategy and Investment Management, Mengniu Group

Global Insight

What the Less Crowded "Silver Hair" Market Has to Offer10:03We must have talked over 100 times about how to be appealing to younger consumers, and today is time to give some serious thoughts on aging. People aged 65 or above account for 13.5% Chinese population in 2020, approaching where Japan was in 1993. With declining newborns, China is perhaps coming into a moderately aged society sooner than expected. Why not shift our sight to the opportunities contained in the "silver hair" market instead of fighting a hard battle in the unproductively competitive young consumer market. The young generation will grow old one day anyway : )1. Is the "silver hair" market not sexy enough?2. What are the opportunities for innovation?

Think Beyond the Box

11:15 Reserved Topic for Tetra PakKeynote Speech

16:00Domestic brands are winning more opportunities with consumers thanks to their increased willingness to try and trust "Made In China" products. However, to win a quick battle on sales does not mean a good brand can easily be built amid the complex and fast-changing e-commerce and media environment. How do classic brands live through cycles and stay new? What is the height of think and strategic focus required of founders of Chinese brands to build brands that can withstand the test of time and market?

The Return of Brand Confidence VS The Absence of Brand BuildingKeynote Speech

Technology Leverage · Business for Social GoodKeynote Speech10:40Linlin Liu, Commercial Managing Director, Agricultural Supply Chain North Asia, Cargill

Address from Chair09:03Joanna Lu, Expert Partner, Bain & Company

Agile Self-Innovation in the Changing World - Seeking Certain Growth in An Uncertain EraChief Talk14:00[Moderator] Joanna Lu, Expert Partner, Bain & Company[Panelists] David Xiqiang Zhang, Executive Vice President, Nestlé S.A.; CEO, Zone Greater China, Nestlé Chris Cheung, President, China, Lee Kum Kee

11:45 Reserved Topic for OATLYChief TalkDavid Zhang, President Asia, OATLY

One First Step Commences the Long Journey: Analysis of the Growth of Chinese Brands15:00[Moderator] Joanna Lu, Expert Partner, Bain & Company[Panelists] Xiu Chai, Founder & CEO, Milkground Xianguo Fan, Chairman of the Board, Jinmailang Food Co., Ltd.

Chief Talk

Step by Step, Chasing Light and Transformation - The Next "Five-Year Plan" for Emerging Brands16:35 Chief Talk

2022 | Time to Transform

Dairy Talks Snack & Baking Drink Talks YoungCohol Pack Talks Start Ups Marketing Channel Talks Ingredient Plenary Session CEO Talks

9.21-22 (2 days) 9.21-23 (3 days) 9.21-22 (2 days) 9.21-22 (2 days) 9.21-23 (3 days) 9.21-22 (2 days) 9.21-22 (2 days) 9.21-22 (2 days) 9.21-23 (3 days) 9.21-22 (2 days) 9.23 (Day three) 9.23 (Day three)9.23 (Day three)

WFAMA

CEO Talks · 9.23 (Day three)

ForumHighlights

Condiment & 3R Food

Sign-in and Social Tour08:30

Opening Remark09:30


Wrap-up17:00

Tea Break16:15

Embrace Supply Chain System InnovationKeynote Speech14:00The e-commerce and digitalization in China have continuously changed the typical ways of supply and the consumer experience. The industrial supply chain system includes five major parts: R&D, manufacturing, circulation and distribution, POS terminals, and consumers. The innovation of key steps or even the entire system is significantly important in matching market requirements agilely and timely.

Through the Era of Changing: The Unchanging Determination of LeadershipKeynote Speech09:50Leaders must be able to adapt to volatile situations while having intrinsically strategic determination of leadership.

CEO Views: Talent Management And Organizational EmpowermentSeminar10:35Talent management exists at all levels of the organizational structure. However, the CEO's top-down observations, perceptions and actions will greatly affect the talent management at the organizational level. Does the CEO expect team members to be loyal, reliable and stick to decisions, or prefer to see a team being more flexible, innovative while questioning the status quo at times? How much time and presence does the CEO allocate to leadership team building?

SONO Launching Ceremony09:35


11:20 Become a New Time-Honoured Brand in the 21st CenturyChief Talk

From now on, build new time-honoured brands in China.

14:45 Local Companies vs. Foreign Companies: Everyone Has His Shortcomings and MeritsChief Talk

What are the strengths and weaknesses of local and foreign companies? How to make use of the advantages and learn from each other?

15:30 The Successors of the Food and Beverage Industry: to Extend or to Re-Start?Chief Talk

When successors begin to take over familly businesses, should they walk along the original way or jump to another road? How to learn from the past and catch up with the latest trends?

2022 | Time to Transform



Condiment & 3R Food

Time: Sep. 23, 2022 09:00-12:00 (UTC+8)Place: Shenzhen World Exhibition & Convention Center (Bao'an District) CC201

From 2016 until now, the average annual growth rate of Marking Awards entries was about 61.3%, thus it's extimated that the total entry of Marking Awards in 2022 will reach 700.

Marking Awards 2022 Awards Ceremony

Honors Scale

Scale

Number of applications (set)

2022 estimated number of applications: 700+

Number of corporate applicants

20180

100

200

300

400

500

600

700

800

2019 2020 2021 2022

Design

Communication

Foresight

Functionality

Commercial Value

Sustainability

Judging CriteriaDiamond

No.1

Platinum 1%

Gold 5%

Silver 8%

Bronze 15%

Wow Food Awards is a competition that aims to uncover innovative ideas embedded in every product through thorough, fair, and just appreciation and appraisal by dozens of experts from the industry. The honor encourages excellence and creativity for foods and drinks. Join us and unveil together who are the winners!

Marking Awards is a packaging design competition that focuses on the food and beverage industry. Marking Awards was created to reveal and share brilliant F&B package designs, and to encourage communication between local and global design actors. By doing so, the award committee aims to increase the F&B brands’ packaging innovation, to optimize its functionality and to improve its aesthetic standards, so that all stakeholders can eventually build a creative packaging environment together.

Time: Sep. 23, 2022 09:00-12:00 (UTC+8)Place: Shenzhen World Exhibition & Convention Center (Bao'an District) CC204

Wow Food Awards Ceremony

MA WFA 9.23 (Day three)

9.21 Day one (3 days) - ASIA FOOD & BEVERAGES

Documents