From May 9th to May 10th, the 2nd China Barbecue Industry Development Forum hosted by the China Hotel Association was held in Chengdu, with the theme of "New Products, New Technologies, and New Kinetic Energy" to promote the development of the barbecue industry in the direction of digitalization, standardization, branding and industrialization. Representatives of well-known national barbecue enterprises, provincial and municipal barbecue special committees/associations and other organizations across the country, new forms of barbecue catering, and upstream and downstream barbecue industry chain enterprises gathered together for sharing and discussion. New Hope Meihao Food was invited to participate in the barbecue event as one of the designated visiting units of the organizer, and held the 2nd China Barbecue Industry Development Forum and Beautiful Food Visit and Exchange Symposium in its Xinjin factory.
Visit the beautiful food factory and decode the new kinetic energy of barbecue
At the symposium on the visit and exchange of beautiful food, Liu Huaiwei, president of beautiful food, expressed a warm welcome to the representatives of the barbecue professional committee of the China Hotel Association, barbecue associations and well-known barbecue enterprises in the country who came to visit the beautiful food factory, and he wished the second China barbecue industry development forum a complete success, and also looked forward to all the guests returning with a full harvest at this wonderful symposium, and looked forward to everyone to establish friendship and contact with beautiful food through the event, and seek new development and new hope for the barbecue industry.
(Liu Huaiwei, President of New Hope Food)
Dong Hui, chairman of the barbecue professional committee of the China Hotel Association, said: "Meihao Food Factory is indeed one of the top food factories in Sichuan, with ideas and achievements. We feel that the internal management system keeps pace with the times, and through the understanding of the advantages of the whole industry chain, we also observed the modern and automated ham sausage production line on the spot, and feel that each one represents confidence and hope. Today's barbecue products such as grilled sausages and loose meat tasted very good, and after that, we hope to reach more cooperation with Meihao Food to jointly help the new development and new changes of the barbecue industry in the future. ”
(Dong Hui, Chairman of the Barbecue Professional Committee of the China Hotel Association)
Lian Junqiang, general manager of Meihao Food R&D Center, took Meihao Food barbecue series as an example to share the R&D experience of Meihao Food. He emphasized that Meihao Food attaches great importance to scientific research and innovation, and always regards technological innovation as the source of enterprise development. In the research and development of the barbecue series, the brand has made deep use of the accumulation of the food industry for 31 years and the whole supply chain system from raw materials to terminals, supplemented by the strict control of the company's food safety system, so that the series has been widely recognized by the market once it is listed.
(Lian Junqiang, General Manager of New Hope Beautiful Food R&D Center)
At the end of the event, the guests held a symposium on the theme of "Helping New Kinetic Energy of Barbecue and Category Standardization, Branding and Large-scale Development". At the symposium, Dong Hui, chairman of the barbecue professional committee of the China Hotel Association, another barbecue in Nanchang, Zibo Muyang Village barbecue and other associations and representatives of barbecue catering enterprises commented on the beautiful barbecue series products tasted, and colleagues from the barbecue industry spoke highly of the series of products. The guest representatives also analyzed and discussed the future development trend of barbecue supply chain ingredients, decoded the new momentum of the development of the barbecue market in the new era, and jointly coped with the challenges of the upcoming summer peak season.
(Barbecue brand representative)
The barbecue economy has fully recovered, and the layout of beautiful barbecue has accelerated
With the gradual increase in temperature across the country, the barbecue season has returned as scheduled, and various barbecue stalls have once again "conquered" the food streets of major cities and become the mainstream of the summer supper economy. According to the 2023 "Interpretation of Big Data of China's Barbecue Industry" report, from 2015 to 2023, the scale of the barbecue market will grow steadily, with a year-on-year growth rate of 4.4% in 2022, and the barbecue category is constantly expanding diversified consumption scenarios, and the barbecue market size is expected to be close to 400 billion yuan in 2026. In terms of the number of enterprises, the number of barbecue stores in mainland China will increase to 460,000 in 2022, and the online order volume of barbecue categories will trend strongly, with a year-on-year increase of 48.3% in online consumption. In the face of such a huge barbecue market, Meihao Food actively made efforts to barbecue ingredients, and launched a series of new products such as Sichuan-style grilled sausage and snowflake pine plate meat on the original classic barbecue products such as Meimei Orleans Flavor Wings and Meimei Pulp Tofu, which won the praise of the majority of barbecue lovers in this "barbecue war" with high-quality reputation and unique flavor.
Looking at the territory of New Hope's industry, it is not difficult to see that in fact, the barbecue market is not a whim, but a "two-way rush" with the right time, place and people. There are various types of barbecue products, among which barbecue sausages, meat skewers, chicken wings and other meat products are deeply loved by barbecue lovers, and Meihao Food relies on the industrial linkage advantages of New Hope Group to obtain upstream green breeding raw materials at the breeding end, and with the help of more than 30 years of deep processing experience and technology of meat products, to ensure the safety and reliability of food quality. Relying on the digital technology of the enterprise, Meihao Food can also ensure the traceability of the whole process of the product, so that consumers can eat with peace of mind and barbecue merchants can use it with peace of mind.
(Leaders of the barbecue committee of the Chinese Rice Association and representatives of barbecue brands taste the ingredients of the beautiful barbecue series)
In terms of taste research and development, Meihao Food has 30 years of R&D technology precipitation, just to lock the color and aroma of products and help the vigorous development of the barbecue market. Taking the Sichuan grilled sausage skewers as an example, in the process of product research and development, Meihao Food focuses on the user's consumption experience, follows the "chef +" thinking in the research and development, and invites professional Sichuan chefs to participate in the taste research and development of Sichuan grilled sausage skewers, restoring regional characteristics and achieving authentic Sichuan flavor. In the processing process, the color, taste, state and physical and chemical indicators are also strictly controlled to ensure that every consumer can eat authentic and delicious food with both color, flavor and flavor.
With years of R&D experience and the help of the whole supply chain system, the barbecue series launched by Meihao Food not only retains the original taste of the ingredients, but also gives the dishes a new flavor, helping the upcoming summer barbecue season, providing consumers with more diverse choices, and also providing development opportunities for local specialties to go to the whole country. After this discussion, Meihao Food and 50+ barbecue industry leaders from all over the country discussed the development of the industry, so that the products and market demand are more in line. In the future, Meihao Food will combine the harvest of this conference to develop more products in various forms, suitable for various consumption scenarios, consumer groups, and various flavor characteristics, so as to meet consumers' needs for health and deliciousness with diversified choices! At the same time, we will work with the industry to seek a new upgrade, new pattern and new momentum of the 100 billion barbecue track.