Industry barriers of non-dairy creamer (2)

3. Product quality control and food safety barriers

Food safety is directly related to the health of consumers, which has aroused great attention from the government and the public, and the state has continuously strengthened the supervision of food safety. The promulgation of relevant laws and regulations such as the Food Safety Law puts forward higher requirements for the product quality of the industry, especially in terms of food safety risk analysis and control capabilities, detection techniques and control methods, etc., which have strengthened the supervision of the work of non-dairy creamers. The environment, production process, quality monitoring and other links put forward higher standards. Higher product quality standards require companies to accumulate long-term experience and have strict quality control, thus forming a higher barrier for new entrants.

4. Scale barriers

In recent years, with the continuous development of the non-dairy creamer industry, the industry concentration has shown a gradual increase trend, and the industry’s economies of scale have become more obvious.

Large-scale production enterprises can adopt large-scale production equipment that is automated and energy-saving, thereby bringing higher production efficiency and more stable and safe quality assurance.

At the same time, it also has stable operating cash flow and profit scale, which can ensure relatively high investment in technology research and development, thereby maintaining product quality advantages and improving the company’s core competitiveness. It is difficult for new entrants to reach a certain business scale in a short time, so there are scale barriers in this industry.