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[RDHY Case] The Smart Cooking EMC Creates a Low-fat Version of Peking Duck

The Smart Cooking EMC Creates a Low-fat Version of Peking Duck and Accelerate the Ecological Value Cycle of IOF

(Author: Yu Wenbin, June 28th)

 Recently, the Smart Cooking EMC of Internet of Food (IOF) launched a low-fat version of Peking Roast Duck. According to Song Hongya, a ME member of Smart Cooking EMC, the launch of the low-fat version of roast duck is closely related to the current user's demand for healthy and low-fat food.

According to the global research report released by the world-renowned market research group Ipsos, 45% of respondents from 30 countries around the world said they are currently trying to lose weight, and 52% of them choose to exercise more and eat healthier. In Chinese context, the figure of people choosing healthy eating style has increased to 77%. With the acceleration of the life pace and the improvement of living standards, convenience and health have gradually become new desires of users.

 Previously, Haier IOF launched an authentic version of "One-Bite Crisp" Peking Duck. The authentic taste and convenient cooking method attracted many foodies and received high praises. Many individuals commented that the taste was professional. However, after the traditional version of roast duck was launched to the market for a period of time, some users pointed out that the fat content of traditional roast duck is still too high. Users reflected that they feel under pressure about being fat after eating the traditional roast duck, and they need to do more exercise to offset this part of the calories. After communicating with the user communities and figuring out the pain points of the user, the EMC quickly took action and discussed with the ecosystem parties such as chef Zhang Weili, Yanqi Lake duck farm and the processing plants. Finally the EMC decided to give the duck a set of "reductions fat program", making the roast duck become a "sports fitness duck."

 Although many companies are exploring the low-fat version of roast duck, for example, some well-known roast duck brands have launched small ducklings, however, their roast ducks are only used for dine-in and there is no precedent of "low-fat" roast duck pre-products in the market. For ecosystem parties such as chef Zhang Weili and Yanqi Lake Duck Farm, the reason why they are willing to devote their energy and wisdom to the development of a new low-fat version of roast duck, is because they have already experienced the advantages of Valuation Added Mechanism (VAM) by biding in the traditional roast duck EMC.

As the ecosystem party Beijing Yanqi Lake Duck Farm reflected, the sales of roast ducks declined during the pandemic last year. The 25,000 ducks in the duck farm were facing the dilemma of missing the best slaughter period. If there is no "one-click roast duck" industrial ecology, at least 1 million RMB of losses will be caused. In 2020, in the first month of Beijing Roast Duck was on the market, more than 20,000 roast ducks were sold, which is equivalent to the sales of roast duck shops for half a year. This led to an 5% average increase in the overall income of chain vendors such as roast duck prefabrication, cold chain, and duck farms. At the end of May, the Smart Cooking EMC had sold 50,000 roast ducks, and Chef Zhang Weili acquired the sharing profit of 90,219 RMB.

 After reaching a consensus on the idea of making a low-fat version of Beijing roast duck, how to reduce fat for roast duck? First, the duck factory promised to breed 5,000 ducks for the smart cooking EMC, of which 3,000 ducks were used for early experiments. During the experiment, the duck farm used soybean oil to reconcile the fat-reduced duck feed, which reduced the fat content and the fat intake of the ducks. The reduced-fat duck will exercise once every three hours, and exercise for half an hour at a time, ensuring that the amount of exercise is 2 hours a day. After repeated tests on duck breeding time, duck filling time, fat content and taste, the low-fat version of roast duck developed by IOF has been tested by authoritative institutions. The results showed that the low-fat roast duck contains 36.6g of fat per 100g, which is 16g less fat per 100g than ordinary roast duck. The fat loss rate exceeds 25%. Compared with traditional roast duck, low-fat roast duck not only has low oil yield and tender meat, but also has a small volume and can be eaten in one meal. Users can enjoy healthy and delicious food without wasting food.

 According to experience, the research and development cycle for new products will take at least half a year. However, with the joint efforts of the IOF and various ecosystem parties, the Smart Cooking EMC successfully developed the low-fat roast duck in less than 3 months. According to Zhang Pu, head of marketing of the Smart Cooking EMC, the low-fat version of Roast Duck from IOF - Yuanqi Roast Duck - will be officially launched in early July of 2021 on theHaier Smart Home app and Shilianmao mini program

5 July 2021 : 08:29 am


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