Mengniu Dairy has once again undergone a major personnel adjustment. On October 10, the company announced that Lu Minfang has resigned from all positions including executive director and vice chairman of the board, citing the need to devote more time to personal and family matters. At the same time, Wang Xi was appointed as a non-executive director. Lu Minfang took the helm as Mengniu's president in 2016, and over eight years revenue grew from 54 billion to 98.6 billion, yet the gap with Yili continued to widen. In March of this year, the president role was already handed over to veteran Gao Fei. With Lu Minfang now making a complete exit, whether Mengniu can break through under its new leader has become a focal point of industry attention. [more…]

Specialty coffee brand Seesaw recently teamed up with Mengniu's fresh milk brand Daily Fresh to launch a bottled cold brew fresh milk latte. The official claim is that it uses custom cold brew beans, paired with fresh milk from a GAP Grade 1 certified pasture, with an ingredient list that highlights 0 non-dairy creamer, 0 white granulated sugar, and 0 artificial sweeteners, while the sweetness comes from natural monk fruit concentrate. After the product hit the market, online shopping platforms sold it at about 11 yuan per bottle, with a minimum purchase of 3 bottles, prompting many consumers to stock up. However, public opinion is clearly divided: some praise the clean formula of fresh milk plus coffee, while others complain of a traditional Chinese medicine taste, a sticky mouthfeel, and an inexplicable astringency, with the controversy centering on the sweetness brought by monk fruit concentrate. This article reviews the formula, price, and consumer feedback of this new product, and explores the competition and choices in the bottled coffee market. [more…]

Luckin Coffee has partnered with Mengniu's Deluxe milk brand to launch a limited-edition new drink, "Deluxe Exclusive Pasture Latte," priced from 14.9 yuan, or 17.9 yuan for an upsized cup, making it the most expensive item on the mini-program menu. The preparation method for this latte is quite distinctive: for the iced version, the espresso must first be stirred with Deluxe milk for 8 rounds, then poured into a smoothie blender and frothed for over ten seconds, and finally sealed in a cup with ice; for the hot version, the espresso is added to a milk pitcher, mixed with milk, and heated. However, feedback from the first batch of consumers indicates that the finished product does not have a dense layer of milk foam on the surface, and the taste is not much different from an ordinary latte. Staff explained that the milk foam dissipates very easily and recommended drinking it immediately at the bar. Front Street Coffee has noticed that this innovative process has sparked online discussions about "ritual" versus practicality. [more…]

When making a cappuccino, most people focus only on the espresso extraction while overlooking the decisive influence of milk on flavor. The Nestlé, Bayi, Mengniu, Yili and similar brands commonly used in domestic coffee shops are actually all modified milks, with a thin, bland taste and insufficient milk aroma, which tend to feel disconnected when paired with espresso. WBC competitors often bring their own milk to improve quality. Front Street Coffee noticed that the Vip pure milk produced by Asahi Green Source has a shelf life of only half a month and is a truly unadjusted pure milk. Through actual testing, this article uses Vip milk to make a cappuccino, comparing its performance with other milks in terms of milk foam texture, sweetness, and integration with coffee, and offers advice on whether it is worth switching for shop owners, while also covering practical information such as cost and purchasing channels. [more…]

Suning Xiaodian's first dedicated coffee shop has begun trial operations in Nanjing, marking Suning's official move to step up its presence in the coffee market. The store adopts a "convenience store + coffee" model, offering 27 beverages across five major categories, including coffee, tea drinks, and frozen treats, with prices ranging from 12 yuan to 28 yuan. Leveraging the network advantages of more than 5,000 Suning Xiaodian stores nationwide and operational data within a three-kilometer radius, Suning Coffee has clear competitiveness in customer acquisition and daily operations. This is also Suning's fourth format for expanding coffee consumption scenarios, following vending counters, express delivery, and unmanned self-service machines. As players such as Mengniu, Nongfu Spring, Coca-Cola, Sinopec EasyJoy, and OYO successively enter the market, the battle for the coffee market has gained another variable. [more…]

Recently, a review video about the milk tea ingredient "Bingbrow" sparked widespread discussion on social media. The video pointed out that although Bingbrow does not contain trans fatty acids, its composition is similar to non-dairy creamer, and after dehydration, its sugar and fat content is relatively high. This plunged Chagee, which promotes "0 non-dairy creamer, 0 creamer" as its selling point, into a public opinion storm, and consumers began to question the healthiness of its products. Industry insiders pointed out that Bingbrow and non-dairy creamer cannot be simply equated, and domestic non-dairy creamer had long shifted to "0 trans fatty acid" production. Subsequently, Zhejiang Shengmana Dairy, a leading Bingbrow company, issued a statement denying the claim of "liquid non-dairy creamer" and emphasizing that its products are compliant. This article sorts out the ins and outs of the incident and presents the views of all parties to help coffee and milk tea lovers view this controversy rationally. [more…]

Jiahe Foods delivered a rather unimpressive performance in the first half of 2024: revenue of 1.073 billion yuan, down 19.12% year-on-year; net profit of 69.4439 million yuan, nearly halved year-on-year. This company, known as the "king of non-dairy creamer," once held a leading position in the industry thanks to the era of Nestlé instant coffee and the explosive growth of the milk tea sector, but now faces a wave of new-style tea beverage brands collectively "removing non-dairy creamer." Starting from the financial report data, this article traces the rise and fall of non-dairy creamer from coffee companion to milk tea base, and how the trans fatty acid controversy has reshaped the industry landscape, and explores the prospects of Jiahe Foods in the era of zero non-dairy creamer. [more…]

For coffee lovers who are lactose intolerant or allergic to dairy, plant-based alternatives such as oat milk and almond milk allow them to enjoy lattes without worry. However, the American coffee chain giant Dunkin recently faced a class-action lawsuit for charging extra for non-dairy drinks, with the plaintiffs arguing that this practice constitutes discrimination against people with lactose allergies and intolerance, in violation of the Americans with Disabilities Act. This is not the first time the U.S. coffee industry has faced legal disputes over plant-based milk pricing; Starbucks has also previously faced similar allegations. This article will review the course of events, the legal basis, and industry reactions, and explore the cost and fairness issues behind the controversy over non-dairy drink pricing. [more…]

Recently, a class-action lawsuit in Canada has thrust Starbucks, Tims, and Second Cup into the spotlight, accusing the three coffee chains of long-term surcharges on non-dairy alternatives, allegedly amounting to price gouging. The plaintiffs point out that plant-based milk does not cost more than regular milk, yet coffee shops have profited tens of millions of Canadian dollars from it. Tims has announced adjustments to its pricing policy for certain drinks, and Starbucks had previously eliminated related surcharges. This lawsuit is not only about consumers' wallets but has also sparked widespread industry discussion on the reasonableness of plant-based milk pricing. [more…]

Dairy industry leader Yili recently held an earnings briefing for its 2024 Q3 report, with total revenue for the first three quarters reaching 89.039 billion yuan and net profit attributable to shareholders of 10.868 billion yuan, maintaining its position at the top of the industry. Notably, Yili explicitly stated during the meeting that it will increase investment in sugar-free tea beverages, and its Yike Huoquan freshly brewed tea series has grown rapidly thanks to its differentiated design. Against the backdrop of a 2.1% decline in all-channel dairy sales while the beverage market grew at 6.9%, Yili's move is seen as an important strategy to respond to the contraction in dairy and seek new growth points. This article reviews the product features of Yili's freshly brewed tea, the current state of its channel layout, and the prospects of the sugar-free tea market, and includes comparative Q3 performance data for dairy companies. [more…]

Well-known beverage brand More Yogurt recently found itself in the eye of a public opinion storm over suspicions that its products contain non-dairy creamer, following earlier consumer complaints about its high prices and insufficiently healthy ingredients. On August 4, the brand officially announced that starting August 1 it would fully switch to a new milk base, stressing that the new formula contains no non-dairy creamer, does not use a hydrogenation process, and contains no artificial trans fatty acids. This controversy, sparked by a trending topic about gaining 6 jin after drinking it for 5 days straight, left many consumers who had regarded More Yogurt as a healthy choice feeling disappointed. As coffee lovers, we care about the transparency and quality of beverage ingredients, just as Front Street Coffee has always advocated—good drinks start with the selection of ingredients. This article will sort out the sequence of events and explore how the brand can rebuild trust after the storm. [more…]

Starbucks recently announced that starting November 7, stores in the United States and Canada will no longer charge extra for dairy alternatives. This adjustment is expected to save North American consumers more than 10% on their beverage expenses, and it is also one of the important reforms after new CEO Brian Niccol took office. Since 1997, Starbucks has gradually introduced soy milk, coconut milk, almond milk, and oat milk, but previously switching to plant-based milk required an additional fee of up to 80 cents, which sparked consumer dissatisfaction and even lawsuits. Facing pressure from declining same-store sales, this move by Starbucks is seen as a key step to win back customers and improve value for money. Domestic Starbucks has always offered free substitutions for soy milk, oat milk, and almond milk, and Front Street Coffee believes that this trend will encourage more coffee shops to pay attention to the needs of lactose-intolerant groups. [more…]

Recently, the topic of milk tea causing rapid weight gain has once again sparked heated discussion. Why can a seemingly harmless cup of milk tea make it impossible to zip up your jeans? Some people have even been sent to the ICU due to long-term consumption. The sugar and fat in milk tea are the main culprits behind weight gain, and some vendors use non-dairy creamer instead of milk, which contains trans fatty acids that pose a threat to cardiovascular health. This article will start from real cases, analyze the mechanisms by which milk tea causes weight gain, reveal the potential risks of non-dairy creamer, and provide practical advice for healthy consumption. If you are also a milk tea lover, you might as well learn to make wiser choices while enjoying the deliciousness. [more…]

In childhood memories, White Rabbit milk candy holds a special place, but now it is being maliciously exploited by some merchants and turned into the signboard of knockoff milk tea. Recently, Bright Dairy filed a lawsuit against two food companies and a seller for trademark infringement of "White Rabbit," and the court ruled in the first instance that the infringing parties must pay 250,000 yuan in compensation. This case not only exposed the true face of "internet-famous White Rabbit milk tea," but also once again aroused people's attention to counterfeit and shoddy products. This article will take you through the ins and outs of the incident and discuss how to distinguish genuine products from knockoffs and protect your own rights and interests. [more…]

On October 18, Feihe Dairy issued a statement regarding false information circulating online about "imported Japanese raw materials" and other rumors, stating that it had reported the matter to public security authorities and that a case had been opened. The controversy stemmed from a letter of intent for technical cooperation signed between Feihe and Japan's Kyowa Hakko, which was originally intended for the joint research and development of fermented lactoferrin technology, but was distorted into claims of raw material imports and even capital injection. Feihe emphasized that the cooperation remains only at the letter-of-intent stage and does not involve raw materials or capital. As a representative of domestic infant formula, Feihe has long been committed to breaking dependence on imported lactoferrin, as demonstrated by its first domestic production line. This article will sort through the ins and outs of the incident and restore the facts. [more…]

Bringing your own cup to buy coffee is nothing new, but have you ever heard of "bringing your own milk"? A certain tea beverage brand launched a "bring your own milk, get 5 off" campaign, where customers bring their own dairy products and the store provides freshly brewed tea, sparking heated discussion among netizens. Supporters believe this is friendly to people with lactose intolerance and can also avoid additives like non-dairy creamer; opponents worry that food safety responsibilities are difficult to clarify. This article sorts out the views of all parties and compares the bring-your-own-cup rules of brands such as Starbucks and Manner, exploring how merchants should weigh the trade-off between offering discounts and risk control. [more…]

Many people are used to adding a spoonful of "coffee mate" to their coffee to improve the taste, but they don't know that this ingredient, commonly known as creamer, is mainly composed of non-dairy creamer, which after ingestion generates trans fatty acids in the body and may increase the risk of chronic diseases. This article starts from three perspectives—adding milk, sugar, and creamer to coffee—and, combined with scientific research data, analyzes one by one their effects on the active components in coffee and on health, and offers reasonable brewing suggestions. Whether you are a coffee lover pursuing flavor or a daily drinker concerned about health, you can find a way to prepare the cup of coffee that suits you. [more…]

Recently, Oatly, a giant in the oat milk industry, attempted to register the word "Barista" as a trademark in New Zealand, but encountered strong opposition from local food wholesaler Bidfood. Bidfood argued that the term has long been a generic name in the plant-based milk sector and should not be monopolized by any company. The New Zealand Intellectual Property Office ultimately supported Bidfood's position, determining that "Barista" is a descriptive term when used for dairy alternatives. This incident not only highlights the challenges of determining generic names in international trademark registration but also brings to mind similar cases in China, such as the trademark squatting of "Geisha Coffee." Where exactly is the boundary of trademark protection? What potential risks does the registration of generic names pose to the industry? This article will provide a detailed analysis for you. [more…]

As specialty coffee becomes increasingly popular today, what exactly does pour-over coffee refer to as a brewing method? When a Nanjing auntie sparked heated discussion by making so-called "pour-over coffee" with instant coffee powder, it is worth starting from the historical context of coffee to re-examine the origins of instant coffee, the evolution of its processing technology, and why it has fallen from its former stardom to the bottom of the coffee hierarchy. This article will clarify the definitional boundaries of pour-over coffee, trace the development of instant coffee from military demand to Nestlé's spray-drying mass production method, explain the connection between non-dairy creamer and 3-in-1 instant coffee along with their health concerns, and review the special context and shifts in public perception when the first wave of coffee landed in China. Front Street will also share observations on the differences among various coffee audiences. [more…]

Many people are in the habit of adding coffee creamer, commonly known as nondairy creamer, to their coffee, but its main ingredient, vegetable fat powder, contains hydrogenated vegetable oil, which may pose a health risk from trans fatty acids. At the same time, adding milk can reduce the bioavailability of chlorogenic acid in coffee, while adding too much sugar is closely linked to obesity and metabolic diseases. So how exactly should coffee be drunk to be healthier? Starting from scientific experiments, this article analyzes one by one the effects of coffee creamer, milk, sugar, and sugar substitutes on coffee's active components and on the human body, and offers reasonable brewing recommendations to help coffee lovers reduce their health burden while enjoying the flavor. [more…]