Abstract: More and more families are sharing baking results on social platforms, which is driving the demand for baking ingredients such as margarine. Data show that in 2022, the output of Chinese's artificial cream industry will be about 1.9275 million tons, and the demand will be about 2.5297 million tons. At the same time, with the gradual penetration of Western dietary habits and the gradual change of the eating habits of domestic residents, foods containing light cream are becoming more and more popular and popular among people, and the output of light cream in China will reach 611,700 tons in 2022, and the current Chinese cream consumption market has long been dominated by vegetable cream, accounting for about 8%.
1. Definitions and Classification
The classification of the continental cream industry is mainly based on the different raw materials and processes, mainly including vegetable butter and animal butter, of which vegetable butter includes non-dairy cream and cream-containing non-dairy cream. The taste of non-dairy cream is similar to that of natural cream, with a longer shelf life, lower price, good whipping, plasticity and operability, and is more suitable for cake decorating and shaping. Non-dairy cream with milk fat contains natural milk fat ingredients for a smooth taste that enhances the taste, taste, nutrition and other characteristics of the end product. Animal butter has a rich milky aroma and delicate taste, and is positioned as a high-end product, but it has poor whipping, plasticity and operability, and cannot shape the cake.
Second, industry policies
The government has promoted the development of the cream industry by supporting project construction, promoting scientific and technological innovation, and strengthening quality supervision. Among them, the Heilongjiang Provincial Government focuses on the introduction of high-end infant formula milk powder, high-end functional milk powder and other projects, Sichuan Province supports the construction of fruit and sericulture industrial belt, Xi'an Municipal Government focuses on the development of dairy products and pastries and other products, the State Council supports the joint research of dairy cow breeding and the construction of a dairy trading center, and the Ningxia Autonomous Region Government builds a low-temperature liquid milk cold chain distribution center and a full cold chain system. The introduction of these policies will help promote the healthy development of the cream industry and improve product quality and competitiveness.
Third, the development process
The development trend of continental cream has undergone the evolution from animal cream, margarine, non-dairy cream to high-end cream such as milk cream and cream cream. As technology continues to advance and consumers pursue healthy eating, the cream industry is constantly innovating and evolving. From the original cream brand "Baita Brand" to the current non-hydrogenated non-dairy cream and high-end cream, the mainland cream industry is constantly upgrading and optimizing. In the future, with the continuous improvement of consumers' requirements for food quality and taste, the cream industry will continue to develop in the direction of health, high quality and diversification to meet the needs of different consumers.
Fourth, industry barriers
1. Brand barriers
Due to the fierce competition in the cream market, brand awareness and word-of-mouth are crucial to a business's market position and profitability. Brand building has become one of the important barriers to the development of enterprises. Enterprises need to continuously strengthen brand publicity and promotion, improve brand awareness and reputation, and gain more market share.
2. Talent barriers
The production technology of cream involves the selection of raw materials, formula research and development, production process and other links, which have a crucial impact on the quality and taste of the product. Enterprises need to continuously carry out technological research and development and innovation to improve the quality and taste of products to meet the growing needs of consumers. Enterprises also need to continuously introduce advanced production equipment and technology to improve production efficiency and product quality
3. Talent barriers
There are no real baking colleges and universities in the mainland, and there are very few vocational and technical schools that are not standardized, and the training of application technicians in the industry still continues the model of "master with apprentice". High-end bakery technicians often come from Taiwan, Japan, and Europe, and the hiring cost is high, so it is very difficult for bakery food raw material manufacturers to establish a huge technical research and development and service team that can meet the national market.
4. Financial barriers
The cream industry is a capital-intensive industry, and the production and operation of enterprises requires a large amount of capital investment. From raw material procurement, production equipment purchase, R&D expenses to marketing and other links, a large amount of financial support is required. Therefore, enterprises need to have strong financial strength and financing capabilities to cope with market competition and business risks.
Fifth, the industrial chain
The upstream of the mainland cream industry chain is mainly raw material suppliers and equipment manufacturers, with upstream raw material suppliers providing basic raw materials including fresh milk, vegetable oil, sugar, etc., while equipment manufacturers provide necessary production equipment and technical support. As an important food additive, cream is widely used in the production of pastries, ice cream, coffee and other foods. In recent years, the cream industry has been innovating and upgrading as consumers demand more health and taste. The market demand for sugar-free, low-fat, organic and other healthy cream products continues to grow, promoting the transformation and upgrading of the industry. At the same time, with the advancement of technology, the quality and taste of the cream have also been significantly improved.
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