Innovative product launches in China is one of my favourite themes in this blog. You can find lots of them in various posts. While we all know that China currently is the world’s largest growing market for food ingredients, both for exporting and sourcing, what is still less known is that no region on the globe sees so many new foods and drinks being launched as China. And innovation in end products is a major creator of demand for new ingredients.
In this last post of 2015, I have delved in the news items on new products that I have retained during my daily scanning of the news streams from China. Apparently, I believed these products were somehow worth saving. Well, I am presenting the to you, my readers, today. Please don’t feel obliged to like them as I did when I saved them. However, please also do not judge them too quickly as funny or useless. Instead, try to see them as reflections of how Chinese food technologists think about developing new foods, drinks, or ingredients.
An interesting finding, after arranging the novel products according to market segment, is that dairy company Mengniu stands out as China’s top food innovator of 2015.
As for time of launching, there seems to be no real favourite month or season for putting new products on the market. However, there are now launches found for the final quarter of 2015. Perhaps the winter blues are affecting food technologists in China.
Moving on to region, Beijing and Inner Mongolia come out on top with 3 launches each. However, all new products of the latter have been launched by one company: Mengniu. A distinctive feature of the new foods and drinks from Beijing is that most of them have been developed in cooperation with a research institute or university. Using the traditional Chinese division between North (of the Yangtze River) and South, nearly all (13 out of 15) of the novel products have been launched in the North. Considering that the home town of Mengniu, Huhhot, is located close to Beijing, as is Tianjin, then almost half (7) of the products have been developed within a large circle around Beijing.
I wish you all the best for 2016 and can assure you that new posts will appear here as frequently as in the year behind us.
The Yegu Group (Beijing) has put the first batch of its selenium enriched strawberries on the market. The Yegu Group has been cooperating with the Beijing Bureau for Agriculture in the development of this product. Apart from the additional fortification with selenium, these strawberries are also produced biologically. High selenium fruits and vegetables are usually produced by adding selenium to the fertiliser, or growing them on selenium rich soil. (February)
Cereals and staples
Potato mantou – a revolution in Chinese staple food
In case you have forgotten what mantou are, please revisit my dedicated post introducing this exciting product. The China Academy for Agricultural Sciences and Haileda Food (Beijing) have jointly developed a type mantou that consists for 30% of potato. This is yet another step in the process of changing the potato into a major staple of Chinese cuisine (also see my post on that topic). The researchers have announced that they next step in this R&D project is to increase the percentage of potato to 40% and then to 50%. Other potato products will also be developed, like: noodles, or bread. (June)
Meat and derivatives
New duck blood products
Huaying Cherry Valley (Xinyang, Henan) is investing in improving duck blood processing. The company has a special subsidiary to develop a range of products from duck blood, including blood powder and blood bean curd. The company produced more than 10,000 mt of duck blood in 2014. This is an interesting example of how a traditional food can be successfully developed into a commercially produced product. Interested in learning more about duck products: see my post on that topic. (April)
Mengniu launches cereal milk
Mengniu Dairy (Huhhot, Inner Mongolia) has launched a version of its DeLuxe milk mixed with cereals. It is marketed as the ideal food for office people who have to work late. DeLuxe is Mengniu’s range of milk products fortified with osteoblast milk protein. (January)
Mengniu launches yoghurt ice cream
Mengniu Dairy has launched a line of yoghurt ice cream under the Dilan brand. Mengniu intends to position this ice cream as a healthy food choice. I mentioned this product in an earlier post, focusing on the innovative advertising. (August)
Mengniu launches new organic formula
Mengniu Dairy has launched a new type of organic infant formula under the Ruipu’en brand on June 5. With this move, Mengniu hopes to better compete with the international brands. According to analysts, the launch of this new product is a logic next step after Mengniu’s acquisition of Junlebao (2010) and Yashili (2013). The company’s focus is clearly moving from a general supplier of dairy products, to one of high end infant formulae. (June)
Milking a new dairy product
Yukunlun Natural Food Engineering Co., Ltd. (Xinjiang) has launched donkey milk powder as a consumer product. CEO Zhang Ming has spent RMB 70 mln developing donkey milk-related products since 2007. So far, he has managed to break even on his investment. Zhang buys donkey milk from farmers at RMB 28 per kg. The retail price for donkey milk powder is around RMB 4000 per kg, double the price of imported cow milk powder, according to Zhang. (May)
New mineral water
A new manufacturer of mineral water, Dipu Beverage Co., Ltd. (Yanling, Henan), has been established. Its water is said to be rich in calcium, magnesium, potassium and sodium. (September)
Prickly pear juice
Shengshang Green Food Co., Ltd. (Yangling, Shaanxi) has launched a line of prickly pear juice drinks. The plant has a capacity of 30,000 hls p.a. The prickly pear (Rosa roxbunghii) is a local product, but has so far not been used for industrial processing. (August)
New apple wine producer
The joint apple wine project of the Shanghai-based Famous Wines Net and Lanhai Fruit Co., Ltd. (Shaanxi), Malanshan Apple Wine, has started production. The current capacity is 12,000 hls of wine p.a. The plant has a storage capacity of 16,000 hls. This figures are expected to rise to 20,000 hls and 32,000 hls respectively by 2016. Apple wine is positioned as a healthier alternative for the spirits that usually drunk in the Shaanxi region. Shaanxi is one of China’s major apple regions. The traditional product in that sector is apple juice concentrate for export. However, this market is very volatile and adding another product, that is also marketable in China would be welcome. (May)
Cocktails gaining popularity
Bairun Flavour & Fragrance (Shanghai) has announced that it will increase its investment in its subsidiary Tianjin Cocktail (Tianjin) from RMB 280 to 500 mln. The reason for this decision is the sharply increased demands for ready to drink cocktails. Shanghai Bacchus, one of the leading companies in the Chinese alcopop market, has increased its purchase of Bairun cocktails to 6 438,400 cases in 2014, 8 times the volume of 2013. Note that another innovative aspect of this item is that it is initiated by a producers of flavours, rather than one of alcoholic beverages (July)
Yanjing wheat beer
Yanjing Brewing (Beijing) has launched China’s first wheat (white) beer. The company uses Australian barley and wheat malt in the ratio 55:45. (August)
Fushangfu Arrowroot Wine Co. (Zhanyi, Yunnan) has launched a new type of arrowroot wine, using locally produced arrowroot as raw material. The wine is marketed as a health drink rich in flavones, amino acids and puerarin. It also contains amounts of zinc. calcium and iron. (February)
Chengli Group (Hainan) is the first in China to launch a banana powder to be used as a food ingredient. It is not only a useful flavor, but simultaneously adds many nutrients a food. It can be used in beverages, cakes, ice cream, candy and even infant formula is mentioned as a possible food that can be enriched with this banana powder. (January)
Low salt yeast extract
Angel Yeast (Yichang, Hubei) has launched low salt yeast extracts as an ideal means to lower salt in many types of food. Angel’s food engineers have performed a series of tests with various levels of salt to arrive at the lowest salt level at which the taste enhancing function of the yeast extract is still not harmed. (March)
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Peter Peverelli is active in and with China since 1975.