Ejiao latte, red dates and milk are very popular
"National tide health" is especially optimistic this winter
Recently, I went to the tea shop to order, and found that most of the drinks with "health" and "nourishment" as the selling point were on the menu C position.
At the beginning of December, Cudi and Zhen Huanchuan jointly launched three Ejiao Latte series products: Longan Red Date Ejiao Oatmeal Latte, Longan Red Date Ejiao Small Iron, and Longan Red Date Ejiao Rice Milk Latte.
The three new products are matched with red dates, longan, etc., with multiple tastes and aromas, and the health buff is full.
After the launch of wolfberry American and wolfberry latte in October, Lucky Coffee has recently launched a series of red dates that miss you. Choose high-end red dates with gold medal beans and pure milk, and it has become the new favorite of many young people as soon as it is launched.
And some time ago, the "Warm Ginger and Red Date Milk Tea" launched by Jacques Yalts, and the "Vitality Cream Drink" jointly launched by Baifen Tea and Lei Yunshang all easily hit the health high point of young people.
Looking further back, at the beginning of the year, Nai Xue's tea co-branded Dong'e Ejiao launched the "Ejiao Milk Tea", which exploded immediately on the market, and is still a model for the industry's "national tide marketing";Now, the upgraded version of "Ejiao Milk Tea" is back again, doubling the warmth.
Winter spelling "health" has become an inertia, and it is not the first time that traditional tonic has been added to drinks, but this year,The innovation of the tea industry on "national tide health" seems to be more volatile.
Even, this trend has spread to the upstream ** chain end.
Recently, the dairy company Chenfei has launched thick dairy products that are more in line with the current fashion trendEjiao thick milk
This product is infused with Dong'e Ejiao, which has a thousand-year-old heritage, in pure milkNot only is the flavor rich, in line with the new trend of winter tea drinking, but also in the concept of health preservation, giving a drink a higher sense of value. There are two options: "classic flavor" and "longan red date flavor", which provides more innovative ideas for various brands to launch new products.
What new trends and new values will be brought by innovative health care products?
Push the "health explosion".There are 5 new selling points for this new ingredientAfter in-depth understanding, it was found that Chenfei's Ejiao thick milk not only has health and taste, but also has more innovations and breakthroughs in store applications1. Real materials, presenting the classic Ejiao flavor
Chenfei's Ejiao thick milk has an important feature in the expression of flavor is "real material". The classic flavor of Ejiao thick milk is made of Dong'e Ejiao, brown sugar powder, red date powder and other raw materials, and is infused with pure milk to truly restore the classic peach blossom Ji Ejiao cake flavor. It is very reminiscent of "peach blossoms with human faces", adding selling points for spring and conveying to consumers: "I used to drink peach blossoms, but this year I drank them, and I became 'peach blossoms'". In addition, the gray-black color of the product is also due to the natural color produced by the combination of black sesame seeds and ejiao raw materials with milk, which is very visually characteristic in the production of innovative drinks such as "cement gray" and "high-grade black". The flavor of longan and red dates is longan and red dates that are integrated into the traditional concept of nourishing qi and blood in Ejiao thick milk, presenting the flavor choice that is most in line with the "Chinese stomach". 
The innovation of this product is:The nipple is not limited to frankincense, but presents more flavor variations. It is worth mentioning that in addition to the above two flavors, Chenfei can also be customized according to customer needs. 2. "0 anti-0 hydrogenation", in line with the trend of lightweight and healthFrom tea brands to first-chain enterprises, this year's dairy upgrading actions are moving towards the direction of "0 anti-0 hydrogenation". "Although Ejiao thick milk is a rich product, butI do it under the premise of reducing ingredients”。Xie Wenjuan, R&D Director of Chenfei Food, said, "This product is a 100% pure milk fat formula, with 0 hydrogenation, 0 trans fat, 0 pigment, and 0 non-dairy creamer, which is especially in line with the lightweight and healthy demands of tea and coffee brands." 
3. Instantaneous sterilization and fresh-locking technology fully retains the active ingredients of milkIn order to achieve the "thick" flavor of thick dairy products, it is a great test of the core technology of dairy enterprises. Different from the UHT tubular sterilization process used in the general thick milk on the market, Chenfei Ejiao thick milk adopts advanced INF ultra-instantaneous steam immersion sterilization technology. The rapid heat exchange between steam and milk can lock in freshness in the "blink of an eye".The active nutrients of milk are fully retained, making the taste of dairy products more fragrant and mellow. 4. Coffee and tea can be matched, and the performance of hot and cold drinks is stableIt is understood that Chenfei's Ejiao thick milk is versatile, suitable for coffee and tea, and the performance of hot and cold drinks is very stable. 
I used the classic flavor Ejiao thick milk to make tea, which is more suitable for oolong and black tea tea bases, and the overall flavor is clear and memorable. Longan red date flavored ejiao thick milk can be well combined with milk and coffee to achieve a balance between milk and coffee, and at the same time the taste is full. Moreover, the performance of this thick milk hot and cold drink is very stable. When making a hot drink, the flavor is rich, which can enhance the layering and mellowness of the whole drink;When making cold drinks, the flavor of Ejiao is obvious, and the taste is fresh and smooth. 5. There is no need for compound configuration in stores, and SOP operation is more convenientFor many conventional beverage stores, in order to make a cup of Ejiao drink, it is basically necessary to add two or three kinds of seasoning ingredients for compounding, which is not only a complicated process, but also has a high cost of additional Ejiao raw materials. 
Chenfei's Ejiao thick milk moves the compound action to the end of the chain, and directly compounds pure Ejiao into the thick milk during product production. The store staff only needs basic blending to make ejiao drinks, which greatly reduces the operation steps and makes the production more stable. 
This round of health upgradesOr the pre-2024 "First Cup of Spring".ActingSince the beginning of this year, tea and coffee brands have been paying attention to dairy upgrades. From 100% pure milk fat to 0 hydrogenation, 0 non-dairy creamer, 0 trans fatty acids and other 0 additives, the iteration of dairy products is becoming healthier and more quality-oriented. It is foreseeable that in the future, lightweight and healthy will still be an important direction for dairy upgrading. In addition, the compound flavor of dairy products will also be a trend. For a glass of dairy,Consumers are no longer satisfied with the simple taste of milk, but expect more layers and fuller taste experience. Chenfei captured the upgrading direction of the tea industry's pursuit of clean label and natural raw materials, and seized the trend of compound flavor, and launched "Ejiao Thick Milk", which not only gave the product the value of health preservation, but also realized the innovation of multiple flavors. Moreover, Ejiao has been a good nourishing product since ancient times, and has a wide range of consumer awareness. Xie Wenjuan said"In the future, thick milk will tend to use a healthier milk base as the base, and a compound form with real raw materials will appear. ”And every upgrade of the first chain end will bring new opportunities for tea brands. With the leading brands and first-chain enterprises taking the lead in betting, this round of dairy flavor upgrading may further broaden the boundaries of beverage research and development and matching, affecting the new products in the spring of 2024.