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Youngsters shall never be afraid of failure. Let’s set forth on a “Journey of Finding your Passion”, and you will witness your own growth at the “Fresh Air” Beverage Innovation Contest.
While we still cherish the amazing designs of last year’s contest, such as “School Beauty Jiang Yining” and “M + M Stay-up Partners”, this year’s contest has come. What amazing surprises has it taken to us this year? Let’s check it out.
FBIF2018 Hello Foods Prize—the “Fresh Air” Beverage Innovation Contest is a competition for student groups. After four rounds of audition, preliminary contest, rematch and semi-final, the contest finally ushered into the climax yesterday. Its final was successfully held on the site of the FBIF2018 Product Innovation sub-form. The jury tasted and scored the 12 finalists on site and awarded six finalists’ works as the top three of this year’s “Fresh Air” contest. The team led by Liao Zhanghong from Tianjin University of Science & Technology won the championship with their work “Crazy Cicada and Coconut”, a turmeric milk drink.
Lu Jian, our judge from Want Want presented the prizes for the winners of FBIF2018“Fresh Air” Beverage Innovation Contest.
FBIF2018 “Fresh Air” Beverage Innovation Contest, initiated by FBIF (Food & Beverage Innovation Forum), with Halmana as a partner, is a beverage design contest for college students. What’s more, a big difference in this contest is that to ensure students’ samples are drinkable, SinoUnison Technology performed a safety testing on all of the students’ samples ahead to guarantee the judges and audiences drinking safely.
Volunteers from Halmana helped to hand out products on spot.
Six hundred and forty five students and teachers from nearly 50 food colleges across the country joined in the contest with great passion. The judges proceeded from the dimensions of product ideas and sensory tastes, and ultimately selected 12 products from the 105 entries in the semi-finals. Our judges have been impressed and overwhelmed by many outstanding creative ideas, such as “Crazy Cicada and Coconut”, “Purple Water”, “He+Xing Fu”, a gradually sugar-reducer fermented tea, “Broken Almonds”, “Marbles in Green Tea”, and “Youth”, elderberry sparkling water.
The teams of finalists can visit Nongfu Spring’s Qiandao Lake base, and the top three can also obtain a full scholarship from FBIF committee to enjoy “Journey to Find Your Passion”, a study tour in the Netherlands. They will attend lectures freely in the world-class food university Wageningen University & Research, visit “European food valley”, and take up advanced studies in Dutch R&D centers of Unilever, Kraft Heinz, Friesland Campina, Yili, and Ausnutria, to experience by themselves the most cutting-edge industry trends and innovation atmosphere. Besides, it’s possible for the first three award winning to show their product design in front of R&D seniors at Kraft Heinz.
Wageningen University and “European food valley”
Nongfu Spring’s Qiandao Lake base
Just as Isabella Hsu, president of Simba Events said, “In the future, tens of thousands of consumers will put products derived from your ideas into their shopping baskets.” We are convinced that the most unrestrained and vigorous design must come from the new generations. Therefore, the “Fresh Air” contest hopes to help students in food industry to improve their competencies and broaden their horizon by means of competitions, to encourage students to innovate bravely and find their true passion.
The judges watched the team to do the presentation
We were extremely honored to have invited ten senior executives from Coca-Cola, Nongfu Spring, Lepur, Tetra Pak, Firmenich, Want Want Group, Lindys, Ipsos, Dupont and Regulatory AI Technology to build up a very strong jury. During the final competition, twelve teams presented their works from different aspects, such as product concepts, target orientation, product feasibility and packaging.
The judges of FBIF2018 Hello Foods Prize—the “Fresh Air” Beverage Innovation Contest
The jury members gave young players many genial and practical suggestions based on their own experiences after a close communication.
Judges scored this year’s works from three aspects: taste, innovation and market feasibility. As players demonstrated their works on the stage, audiences and judges would taste and score their samples at the same time.
Xue Lian, R&D Director from Nongfu Spring asked questions
There were three themes for this contest: cross-bordered new categories, beverage design products at the start-up stage and free play. All the candidates were college students. “School Beauty Jiang Yining”, “Secrets of Gluttons” and “M+M Stay-up Partners”, these top three works of last year’s contest gave us a great surprise. What about this year’s final contest? Were there any untraditional, unstrained and vigorous ideas? Let me reveal the mystery for you!
01
The “Fresh Air” Beverage Innovation Contest winner lists
First Prize Winner: Crazy Cicada and Coconut, a turmeric milk drink
Second Prize Winner: Purple Water; Companion
Third Prize Winner: When Milk Meets Fruit, a fermented mixing Fruit vinegar and milk drink; Xuan Ni Instant Coffee; “Youth”, Elderberry Sparkling Water
02
Display of Winners
First Prize Winner: Crazy Cicada and Coconut, a turmeric milk drink
Design Team: Liao Zhanghong and others from Tianjin University of Science & Technology
First prize winner Liao Zhanghong on the scene
The picture of products
Product Features:
Staying up late would hurt our liver, so would being drunk. Our liver is too delicate to bear any blow. Focusing on young people drinking their nights away, students from Tianjin University of Science and Technology brewed a super liver-care drink: Crazy Cicada and Coconut, a turmeric milk drink. After a research for 1000 users and their preferences among six insects groups, including yellow mealworms, fly maggots, ants, crickets, cicadas and dung beetles, they selected out cicadas as the source of high protein. They mixed turmeric extraction and the original protein coconut juice by proportion and designed special bottle caps by themselves. This drink has skim milk, lily & goji, and sea buckthorn these three flavors. With ingredients separated from the drink, consumers can create their own drinks independently by screwing the special cap.
Selected Comments:
“Creative. Excellent presentation.”
“Unique ideas, with clear market positioning.”
“A cross-border combination between turmeric and cicadas protein.”
Tasting and Appreciation on-spot:
It’s clear and smooth. It tastes a little bit like coconut water. However, hearing it uses cicadas as ingredients, I almost vomit out what I’ve drunk.
Second Prize Winner: Companion
Design Team: Guo Danying and others from University of Shanghai for Science and Technology
Second prize winner Guo Danying on the scene
The picture of products
Product Features:
The deepest affection is about accompanying somebody you love all the way.
With players’ intention to create a warm and friendly product that can accompany consumers with its nutritious ingredients, “Companion” was born at this right moment. It’s a mango vinegar drink with mango puree and black tea leaves as main ingredients, and fermented by black tealactobacillus. For people who pursue beauty, fruit vinegar is their solid choice to lose weight and keep beautiful. Thestudentsfound that the traditional fruit vinegar was a little sour and stimulating, which wasn’t satisfactory for a picky foodie. Therefore, they endeavored to integrate black tea with fruit vinegar to reduce sourness and increase tea aroma. They also used black tealactobacillusto shorten fermentation time with one-step fermentation.
Selected Comments:
“It tastes fresh and cool. It meets the future trend.”
“It has similar tasteswith Kombucha tea, a hot product abroad. It is commercially viable.”
“It’s a certain breakthrough technically.”
“A Chinese version Kombucha tea, needsmore improvement inprocess details.”
Tasting and Appreciation on-spot:
It tastes very good and has a nice luster. Drinking it makes me first feel fresh, slightly sweet and very smooth, and then some astringent, a little stimulating. However, compared with the sweet black tea drinks on the market, I do think this one tastes much better.
Second Prize Winner: Purple Water
Design Team: Dai Jianbo and others from Zhejiang University of Technology
The picture of products
The picture of products on the scene
Product Features:
Science guys always have toread lots of papers and spend most of their time at laboratories. Being lack of exercises makes them feel fatigued all over their body, not to mention visual fatigue.Therefore, their working efficiency on scientific research reduces inevitably. They may drink some functional drinks and carbonated beverages to refresh themselves, but they are also worried about various kinds of artificial additives and high glucose. In response to this dilemma,students created this “PurPle Water”. Based on coconut water, which is called “water of life” and has effects of anti-fatigue and moisturizing, this “PurPle Water” uses light fermentation to counteract the insufficiency of coconut water’s taste. It also integrates with bog bilberries which can protect eyes and grape seeds which can protect cardiovascular cranial nerves. With carbon dioxide in it, it can be refreshing and cool,strengthening all factors’ anti-fatigue function. Just awaken energies by this natural being.
Selected Comments:
“Good looking.”
“Good idea. Its taste is also commendable with combination of several healthy elements.”
“Very good product idea. It has market feasibility and yet needs further optimization.”
Tasting and Appreciation on-spot:
It’s the first product sample for me to drink, so I am very excited. Its video and presentation are very attractive. And its taste doesn’t let me down. It has a good-looking color matching. The first sip is fresh.But the flavor of coconut water is very slight, maybe because it’s covered by black tea. It looks so beautiful that it allures me to buy one, take a photo and share the photo in my Wechat Moments.
Third Prize Winner: When Milk Meets Fruit, a fermented mixinged Fruit vinegar and milkdrink
Design Team: Zhang Xiaoyu and others from Tianjin University of Science & Technology
Product Features:
Nowadays, with frequent pressure and gastrointestinal discomfort upon youngsters, many of them are often suffering from sub-health. Based on this insight, the contestants combined fruit vinegar with lactic acid bacteria to work out a new type beverage—“When Milk Meets Fruit”. They used grape juice, apple juice, grapefruit juice and milk as ingredients, and mixed them with fermented microbes (alcoholic fermentation, acetic acid fermentation, probiotics fermentation) to offer a nutritious drink with a very novel mouth feel. This activated probiotics drink can help people resist fatigue,boost their immunity and promote calcium absorption. It tastes very good. It’s sure a new-type healthy beverage integrated nutrition with health care.
Selected Comments:
“Heavy sourness and weak milky taste.”
“It tastes a little astringent and needs to be optimized. We don’t recommend adding preservatives to viable cultured milk beverage.”
“The market niche should consider consumer benefit and difference between your product and those yoghourt in current market.”
Tasting and Appreciation on-spot:
It looks nice and smooth. It tastes good. I first feel a little sweet and then a little bitter.
Third Prize Winner: “Youth”, Elderberry Sparkling Water
Design Team: Luo Mingyang and others from Dalian Polytechnic University
The picture of products
Product Features:
“Good, a unique perspective. We hope to find all possibilities from our life, our memories.”
In memory of the soda water and those bright summer days they spent at their age of seventeen, these entrants created a good-looking sparkling water “Youth” through reformation upon current soda water. It has two flavors: rose and hazelnut with baby pink and light yellow lusters respectively. They mixed natural sparkling water with original ingredients, such as sambucus, hazelnut, and low-calorie natural sweetener stevioside. With supple bubbles, a comfortable and cool taste, simple yet clear glass bottle design, this stunning sparkling water would offer much pleasure and deep feelings to consumers’ life.
Selected Comments:
“Wouldn’t it be better to be upgraded to Vitamin water?”
“With good looking,excellent taste and brilliant ideas, it would be much better to have functional benefits.”
“Its product ideas are suitable for marketing.”
Tasting and Appreciation on-spot:
A very good drink with clear bubbles. It looks like Sprite, yet with less irritation and more mildness. For people like me who are frowned on drinking Sprite every time, this milder sparkling water is a better choice.
Third Prize Winner: Xuan Ni Instant Coffee
Design Team: Leng Xiaojing and others from China Agricultural University
Third prize winner on the scene
Product Features:
Do you know I “Xuan Ni”? “Xuan Ni” means liking you. Also “Xuan” in Chinese refers to day lilies. I like you, so I will do my best to give you the best.
Many people drink coffee to refresh themselves, however, excessive drinking of coffee may cause rapid heartbeat and sleep disorders. In reaction to this problem, these coffee lovers worked out “Xuan Ni” instant coffee. This is a health drink of low irritation and non-creamer, combining coffee with day lily extract and coconut powder. The combination of coffee and day lily extract can effectively relieve rapid heartbeat and sleep disturbance without compromising coffee’s refreshing effect,which therefore to expands its target users. Besides, substitution of coconut powder, skim milk powder and malt dextrin mixture for creamer in traditional instant coffee also makes this coffee much healthier with a fragrant and mellow mouth feel.
More importantly, the day lily extraction technology for the coffee has been patented and experiments on animals have verified that day lilies can soothe the nerves. All these facts can improve the product’s market competitiveness.
Selected Comments:
“Post-90s language.”
“Acceptable taste and novel concept.”
“Relatively high commercial feasibility.”
Tasting and Appreciation on-spot:
It smells a faint scent of day lilies. As I drink, it first tastes smooth without any bitterness that traditional coffee might have. However, I feel deeply unsmooth and bitter a while after drinking.
03
Display of other finalists
Name of finalists: “Tea Talk” series of tea drinks
Design Team: Shan Shaoqi and others from South China University of Technology
Name of finalists: Marbles in Green Tea
Design Team: Wang Yuan and others from Tianjin University of Science & Technology
Name of finalists: “He + Xing Fu”, a gradually sugar-reducer fermented tea
Design Team: Liao Zhanghong and others from Tianjin University of Science & Technology
Product packaging diagram
Product bottle cap
Name of finalists: Broken Almonds
Design Team: Zhang Yifei and others from Tianjin University of Science & Technology
Players on the scene
Name of finalists: He Guo
Design Team: Song Dafeng and others from Zhejiang Gongshang University
Players on the scene
The picture of products
Name of finalists: Yin Yang Tea
Design Team: Zhou Tao and others from Shanghai Institute of Technology
The picture of products
At last, let’s congratulate all the winning teams! This year’s Hello Foods Prize Fresh Air Beverage Innovation Contest has shown the power of new generation of Chinese food circleto the world. Just as our judge Charles Yang, chairman of the China Eastern Region, Tingyi (Cayman Islands) Holding Corp. said, “Nowadays, young people have so many great ideas that deserve companies to learn and think about for further innovation.”
We expect to see more creative ideas on our “Fresh Air” stage. Looking forwards to our meeting in next year’s April!
04
Organizer and partners
About FBIF
FBIF (Food & Beverage Innovation Forum) is one of the leading events targeting food & beverage industry in the Asia-pacific area. As the organizer, Simba Events has been dedicated to offering valuable insights towards the future trends and driving the industrial development in FBIF by selecting, displaying and discussing the most successful business cases and advanced technologies worldwide. In the previous years, FBIF has successfully attracted brands such as Nestlé, Coca-Cola, Unilever, PepsiCo, Mondelez, Nongfu Spring, COFCO, Master Kong, Danone, Mengniu, Yili, Abbott, etc. Started in 2014, FBIF is powering the future in every different year. Surely, we are looking forward to meeting every brilliant partner, creating a platform where we have the courage to imagine, foresee and realize the future!
About Halmana
As a beverage innovation laboratory known for its beverage formula design and flavor innovation, Halmana provides consulting and technical services for the beverage industry. Its services range from conceptual design, formula design and supply chain management.
Halmana believes there is nothing like reverence for nature and spirit of caring for consumers to put a zing into product design and development. Profession, innovation and integration of NPD, OEM and channel resources enable Halmana to lower the risks of innovation and increase efficiency.
About SinoUnison Technology Group
SinoUnison Technology Group focuses on testing services in food, agricultural products, and life science. The company works to improve its testing capacities continually in areas of food, agricultural products, health care products, cosmetics, food contact materials, and agricultural environment, drinking water and farm chemicals. It has laboratories in provinces like Jiangsu, Shandong, Zhejiang, Inner Mongolia, Shanxi and Shanghai and has a R&D center in Nanjing, Jiangsu Province. So far, the company has obtained CMA (food and non-food), CNAS, CATL from Ministry of Agricultural, and OECD GLP Certificate from the German GLP Monitoring Authority, BfR. Its testing services in bee products, peanuts and farm chemicals are world-leading.
Tips:
*Have brilliant ideas or articles to contribute? Feel free to contact Wilbur Zhu (WeChat ID:aotokuer)
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