Chongchan Zhou, Technical Director of New Hope Flavor, PhD in Biology and Medicine, senior food engineer. He has been engaged in technical work in the field of condiments for 13 years. Currently, he is responsible for technological innovation, product development and food safety and quality control of various condiments under New Hope Flavor.
The products involve fermented condiments (Pixian broad bean paste, salted vegetables, soy sauce, sufu) and compound condiments (instant sauce, hot pot base, prefabricated dishes, etc.).
Led the team to promote the upgrading of traditional fermentation flavoring industry with technology, establish the planting base of key agricultural products of compound seasoning, and datafication the flavor of core products and core raw materials. Applied cutting-edge biotechnology and flavor technology to recognize delicious food, innovate delicious food, and bring safe and stable delicious food to consumers.
The restaurant industry is an indispensable driver to the growth of condiments. A report by Meituan shows that nationwide franchising rate grew to 15% in 2020, which was only 8.1% in 2010. Franchising and scaling up entail culinary consistency in taste and quality.
How to make the cake bigger with catering customization as the new trend? How much market space is left for the standard products? Should condiment companies choose customization or standard products?