BEIJING, August 7, 2024 - Snack food, commonly known as "snacks", refers to the food that people eat at leisure and rest in addition to staple foods. With the development of our country's national economy and the continuous improvement of residents' disposable income, snack consumption is likely to "turn positive". According to Frost & Sullivan statistics, the retail sales of leisure food in China in 2020 will be 774.90 billion yuan, and the CAGR of retail sales in 2015-2020 will be 6.6%. It is expected that the retail sales will reach 1.1014 trillion yuan in 2025, and the compound annual growth rate of the industry is expected to reach 7.3% in the next five years. Against this background, Baicao Flavor, a leading enterprise in the industry, continues to upgrade its health quality and lead the new trend of the trillion-dollar leisure food track.
In the past, consumers' functional cognition of snacks stayed at the stage of "taste satisfaction". Now "personalized" and "differentiated" consumption behaviors have promoted the continuous segmentation of leisure snack industry categories, and new snack consumption needs such as health, nutrition, and safety have become key words. After years of going deep into the market, Baicao Flavor knows the importance of consumer insights. From pioneering the expansion of the cut of macadamia nuts from 180 degrees to 300 degrees to bring consumers a more convenient eating experience; to launching a small, portable and nutritionally balanced "Daily Nut" series; to responding to the health trend in the past two years and timely launching an upgraded version of the "Original Flavor Zhenguo" series, Baicao Flavor has been committed to meeting consumers' new needs for high-quality and healthy life. It is reported that the raw materials of Baicao flavor "Ben Wei Zhen Guo" come from the best source of nuts in the world.
Taking the walnuts in daily nuts as an example, the Baicao R & D team screened more than 10 production areas around the world and screened more than 20 raw materials of different varieties. Different walnut varieties will have some deficiencies, or the peeling is more obvious after baking, or the taste is astringent, or the color is dark. After the raw materials were confirmed, the Baicao R & D team began to further study the process to optimize the balance of nutrient retention, product senses and taste.
For the nut category, the practical value of packaging is more favored by consumers. Fresh-locking, green, and circling may become a new trend of nut packaging innovation, and Baicao Flavor's Original Flavor Zhenguo series has achieved double fresh-locking in packaging. Bagged products are packaged with double-layer aluminum foil (mostly single-layer aluminum-plated packaging on the market) to increase the oxygen barrier and light blocking rate of the packaging; and Baicao Flavor's patented fresh-locking partition technology is used to ensure that the moisture of nuts is ≤ 3% (the moisture of nuts on the market is mostly 3% -6%), and the moisture of dried fruits is ≥ 12%.
At present, nut consumption is changing from the form of nutritional products to daily dietary consumer goods. From raw material picking, screening, processing to finished products, Baicao Flavor Zhenguo series products have undergone 65 process "tempering", focusing on clean formulas, original baking, and only adding basic seasoning formulas such as sea salt to restore the original flavor of nuts. While meeting the needs of more consumers and extending the nutritional value of nuts, it also leads the industry to a healthier, more refined and more professional development path.
