With over 10 years of focus on flavor research for food ingredients, covering the savory sector including puffed snacks, ready-to-eat meat products, and catering ingredients, as well as the sweet sector including packaged beverages, confectionery, freshly brewed tea, and chain baking. I am the project leader of one of the first B-end service providers in the industry to conduct multi-category flavor insights and study the evolution logic of taste types through self-built data platforms. Familiar with the C-end market and R&D operation chains, I have established a rapid, precise, and effective service model for brand customers to refresh their products. Currently, I am engaged in the exploration of natural flavor service solutions for products.
Guangzhou Flower Flavours & Fragrances Co., Ltd. was founded in 2003 and has been specializing in flavors and fragrances for 22 years. Its business covers the food sector (including sweet and savory flavors, natural extracts, and edible ingredients) and the daily chemical sector. In 2024, its revenue exceeded 700 million yuan, and it sold over 8,600 types of flavor products, serving nearly 6,000 enterprises worldwide. The company has a R&D team of over 200 people, a self-built doctoral workstation, and provides flavor solutions in the fields of food, daily chemicals, and e-cigarettes. It has a complete product system, a flexible supply chain and Class 100,000 Cleanroom , dedicated to providing high-quality products and services to customers.
According to the Zhouli Tianguan, ancient China had designated "Beverage Masters" responsible for crafting beverages like the six winter brews and six summer infusions. In the Ming dynasty, classic texts like Agricultural Administration defined "thirst-quenching water" as "beverages", while during the Sui and Tang dynasties, these drinks were called "yinzi". Over 100 traditional medicinal tea recipes for summer heat relief are recorded in ancient Chinese texts—for example, Yinshan Zhengyao describes a "Litchi Syrup Water" that could relieve thirst, and Widely Manual of Aromatic Plants mentions a method for creating thirst-quenching water by pressing lemon juice and boiling it with sugar. The Supplement to the Compendium of Materia Medica mentions that Emperor Renzong of the Song Dynasty instructed the Hanlin Academy to hold a beverage competition, which crowned "Perilla Infusion" as the top drink. Additionally, Tales of WuLin records that people in the Song Dynasty liked to drink "snow-soaked bean water" to cool down the summer.
The FBIF2025 Classics Revival Competition will invite leading ingredient companies to delve into ancient texts and draw inspiration from traditional "ancient drink" recipes. The challenge is to creatively craft a modern "ancient drink" with an innovative twist, offering brands a comprehensive ingredient solution for "plant-based drink" product development. Audience members will be able to taste these creations on-site and evaluate them across sensory dimensions, including flavor, color, and aroma, ultimately voting for their favorite "ancient drink". Join FBIF2025 Drink Talks to witness the revival of ancient flavors with a modern twist!