Publish Date：2024-11-13Views：229
From November 13 to 15, the 2024 China Beverage Industry High-Quality Development Conference organized by the China Beverage Industry Association was held in Beijing. As an important platform focusing on the future development and innovative trends of the beverage industry, the conference attracted a large number of industry experts, scholars, enterprise representatives and government leaders to discuss forward-looking issues related to new quality productive forces and nutritional health trends.
Jiahe Food was invited to attend the conference and delivered a keynote speech titled Exploration of Coffee Flavor Research and Its Impact on Consumer Purchase Intention at the Forum on New Trends of Nutritional Health held on November 14.
Jiahe Food delivers a keynote speech at the forum
Jiahe Food displays coffee products on site
With the rising upsurge of healthy consumption, consumers’ demands for lifestyles have extended beyond simple taste preferences towards greater attention to health, nutrition and personalization. Especially in the beverage sector, the dual demands for flavor and health have become core factors affecting consumers’ purchasing decisions. Jiahe Food has deeply perceived this trend and actively promoted the healthy transformation of the food industry.
At the Forum on New Trends of Nutritional Health, Wang Weiqing, Director of Jiahe Testing Center and Director of the Food Flavor Science Research Center of Jiahe Nutrition and Health Research Institute, shared the company’s latest research achievements in coffee flavor science. She elaborated on the complex composition of coffee flavors, as well as the unique impacts of producing regions, bean varieties and processing technologies on flavor profiles. Based on profound accumulation in sensory science and flavor innovation, Director Wang revealed cutting-edge progress in coffee flavor research, and provided directional guidance for future industrial coffee flavor innovation through market case analysis.
Wang Weiqing, Director of Food Flavor Science Research Center of Jiahe Nutrition and Health Research Institute & Director of Jiahe Testing Center
1. Shifts in Consumers’ Coffee Consumption Demands
In her speech, Director Wang Weiqing pointed out: “Consumers’ consumption intention has shifted from simple flavor experience to the pursuit of health benefits. Through systematic research on how producing regions, varieties and processing technologies affect coffee flavor, Jiahe is committed to developing coffee products that combine great taste with health advantages.” She further explained that with growing public health awareness, market demand for low-sugar, low-fat, low-calorie healthy flavored coffee is rising. In particular, the potential health benefits of nutritional components in coffee such as chlorogenic acid and antioxidants have become major concerns for consumers.
2. New-Flavor Coffee Balances Taste and Health
Director Wang also shared Jiahe’s latest scientific achievements in coffee flavor innovation. Integrating technological advantages with traditional craftsmanship, the company has developed a series of new-flavor coffee products. These products meet diversified taste demands while adhering to the concept of nutritional health. Meanwhile, flavor research is not limited to sensory experience, but also delves into nutritional components behind flavors, striving for a perfect balance between taste and health benefits. By analyzing multi-dimensional attributes including acidity, bitterness, aftertaste sweetness and smoothness, Jiahe has summarized core consumer demands for healthy coffee: low sugar, low fat, high antioxidant content and rich taste layers. Director Wang stated: “Our goal is not only to improve coffee flavor experience, but also to lead the coffee industry toward healthier and more personalized development through innovation.”
Moving forward, Jiahe Food will further deepen research on coffee flavor innovation and healthy food technologies, promote the R&D of high-quality health-oriented products, continuously lead industrial progress, and make positive contributions to the healthy upgrading of the coffee industry.