Ms CAO Yong-Mei, serves as the managing director of the manufacturing and R&D group of Want Want Group. Ms. Cao holds the title of professorate senior engineer. Ms. Cao graduated from Jiangnan University with a doctoral degree in food science. She also holds a master’s degree in business administration from the W.P Carey School of Business at Arizona State University. Ms. Cao is responsible for facilitating sustainable development and talent pool of the Group’s manufacturing organization, quality assurances, equipment and R&D team.
Ms. Cao is the director of our technology center, which is certifified as Shanghai Municipal Enterprise Technology Center, executive director of the Chinese Institute of Food Science and Technology (“CIFST”) and vice president of Snack Foods Processing Technology Society of CIFST, executive director of Probiotics Branch of CIFST, Vice Chairman of the Shanghai Society of Food Science, director of Baked Food and Sugar Products Committee of the Shanghai Society of Food Science, vice president of Shanghai Food Association, director of Shanghai Light Industry Technology Association, credentialing specialist of China Engineering Education Accreditation Association, rotating presidency of executive board of the Seven-Star Convention Alliance and vicechair of the steering committee member of Global Food Safety Initiative China Local Group. Simultaneously serving as the enterprise mentor at two institutions: One is Enterprise Mentor for Professional Doctoral Students at East China University of Science and Technology, the other is Industry Mentor for Professional Master’s Students at Shanghai Jiao Tong University.
In today's ever-changing landscape, the food and beverage market is facing unprecedented challenges and opportunities:
· The trend toward health and consumers' demand for high-quality products are driving the industry to accelerate its transformation from traditional products to innovative directions.
· In 2023, the Chinese sugar-free tea market grew by 110% year-over-year (Nielsen data). Behind the explosive growth of this category, competition has intensified, homogenization has become more prominent, and brands are trapped in the dilemma of "competing on price" to boost sales.
· Chinese food and beverage brands are accelerating their international expansion, with total exports reaching $76.5 billion in 2023. However, the share of sales from independent brands abroad remains limited. Breaking out of the Chinese community and penetrating local markets remains a key challenge for brands venturing abroad...
Against this backdrop, Calbee achieved a V-shaped sales rebound for its fries, which were once on the brink of discontinuation, through "differentiated taste"; Amys secured a foothold in international markets with its fun gummy designs featuring "multi-sensory" appeal; Kirin's Seicha "broke through the siege" with a brand renewal, achieving over 100 million in sales in just seven weeks; House Foods redefined children's curry with a "mild-spicy formula," selling 82.4 billion servings globally (as of December 2022); Meiji successfully revived its dormant bitter chocolate after 17 years with the "cocoa polyphenols" concept; Guo Zi Shuo Le became a category dark horse with its channel strategy and shelf tactics. These practices, transcending regions and periods, show how brands respond to market fluctuations through product innovation and reveal a product philosophy that transcends cycles: starting with deep consumer insights, blending technology and creativity, driving qualitative breakthroughs, and ultimately achieving growth.
This dialogue brings together representative brands of global product innovation to discuss how to achieve sustainable growth and breakthroughs in the rapidly changing market environment:
· The underlying logic of product innovation: How can we start with authentic insights to create truly globally appealing classic products?
· Building long-term brands: How can we build brand competitiveness that spans cycles and enables steady growth in the global market?
· Advancing overseas expansion strategies: Going abroad is more than just export—how can we deeply cultivate target markets, continue innovating, and achieve steady growth?
By reviewing classic cases that have broken through in challenging times and anticipating future industry trends, how can food and beverage companies learn in competition and co-create in cooperation? This dialogue will offer new directions for thinking and lead a new wave of global market growth.