Sanquan, Anji, Qianwei Central Kitchen and other companies have recently launched beverage related ingredients, leading the summer beverage season.
Sanquan has launched a series of small round balls and launched the slogan, "Refreshing drinks, the best CP. It is reported that this small round ball has a soft and chewy texture without a hard core, and can be used for milk tea, juice, and various desserts.
Mr. Yasui Frozen has launched two different sizes of taro balls, one large and one small, with five flavors, colorful and beautiful colors, as well as sweet and soft texture, full grains, and various ice products to reduce dryness in one bite.
Qianwei Central Kitchen has launched its new brand, Wei Bao cooked rice balls, making it easier to make profits from summer drinks. According to the product introduction, there is no need to stew for 1 hour in advance. It can be used by heating in a water bath for 5 minutes, saving time, effort, and labor. Application scenarios include: Western fast food, hot pot, sugar and water shops, baking, tea drinks, etc. It is reported that through the acquisition of Weibao Food, Qianwei Central Kitchen has entered the tea beverage ingredient market, especially in the sub segment of Fenyuan (also known as Pearl or Boba). Summer is the peak period for tea consumption, and by promoting summer drinks and related ingredients, it can help its customers seize seasonal business opportunities and increase sales.
In recent years, with the increase of national income level, the pursuit of quality life, and the gradual emergence of the Z era as the main consumer force, new tea drinks have become a new consumption trend.
New consumption needs to be diverted through product innovation, and the demand for standardized and efficient kitchen processing has increased, further driving the demand for frozen food.
And category innovation has become an important driving force for the growth of the frozen industry. Various data and market performance indicate that frozen enterprises, especially frozen rice and flour enterprises, are making efforts towards "sweetness", and the variety of products is constantly expanding, with a significant increase in product demand. At present, the integration of "dining" and "drinking" is developing. In addition to conventional food innovation, innovation in tea related products such as taro balls and vermicelli is attracting industry attention.