The main barrier to enter the industry of non dairy creamer

2022-04-25 16:32:04

1. Brand and customer resource barriers

The food and beverage industry has high requirements for food safety, nutrition and taste. Planting the fat end as one of the important ingredients of modern beverage food, whether it's industrial production class customers, such as milk tea shop, coffee shop or restaurant chain class customer, are more cautious when choosing suppliers, need to consider non dairy creamer production enterprise product development capabilities, quality control ability, quick service capacity and price etc., Priority to choose the market reputation of good, reliable quality suppliers and their products. At the same time, the downstream customer for non dairy creamer manufacturer has certain viscosity, once selected some grow fat end product, in the process of beverage development or sales, generally do not frequent replacement supplier, that is because different manufacturers, different planting the fat end taste, quality, replacement of planting the fat end suppliers need to development or promotion of beverage products. Therefore, new entrants in the industry are often unable to form a close customer base in a short period of time, and it is difficult to quickly establish a brand and open the market, resulting in certain industry entry barriers.


2. Marketing channels and operational barriers

The construction of marketing channel plays an important role in the sustainable development of the non dairy creamer manufacturing enterprises, while the development, construction and maintenance of marketing network is a relatively long-term process. Generally speaking, it is difficult for new entrants to establish perfect marketing channels and build experienced sales teams in a short period of time. Therefore, marketing channels constitute certain barriers for new entrants in the industry.


3. Product quality control and food safety barriers

Food safety is directly related to the health of consumers, causing high concern of the government and the public, the state of food safety supervision has been strengthened. The food safety law of the People's Republic of China "and other relevant laws and regulations, product quality put forward higher requirements of the industry, especially the food safety risk analysis and control ability, testing technology and control mode, etc, to strengthen the supervision, to non dairy creamer enterprise working environment, production process, quality monitoring link set a higher standard. High product quality standards require enterprises to accumulate experience for a long time and have strict quality control, thus forming a high barrier to new entrants.


4. Scale barrier

In recent years, with the continuous development of the non dairy creamer industry, the industry concentration has shown a trend of gradual improvement, and the economy of scale of the industry has become more and more obvious. Large-scale production enterprises can adopt automatic, energy-saving large-scale production equipment, thus bringing higher production efficiency, more stable, safe quality assurance. At the same time, it also has stable cash flow and profit scale of operating activities, which can guarantee relatively high investment in technology research and development, so as to maintain product quality advantage and improve the core competitiveness of the company. It is difficult for new entrants to reach a certain business scale in a short time, so there are scale barriers in this industry.


5. Technical and service barriers

In order to win the market recognition in the competition, it is necessary not only to have strong technical strength, but also to have efficient customer service ability.

From the technical point of view, the production of fat plant residue needs to integrate the comprehensive knowledge of food science, biology, chemistry, industrial automatic control technology and other disciplines, so it needs to have a comprehensive understanding and comprehensive understanding of the corresponding disciplines, and have the ability to comprehensively apply it to specific production. Especially in the production process of customization and functional fat terminal, the production technology and material formula play a vital role.

From the perspective of service, enterprises in the industry must also have the ability to rapidly develop products adapted to the latest tastes and functional requirements of the market according to market changes and customer needs.


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