Deming Food

德铭食品

Language
- English
- Chinese version

2026 Candy Market Trends

2026 Candy Market Trends

As consumer preferences shift toward higher-quality products, traditional foods are increasingly being imbued with health attributes, and candies are also beginning to evolve in a healthier direction. At present, the entire candy industry is striving to find new breakthroughs through innovations in areas such as functionality, vegan nutrition, and reduced sugar content—this trend has become a crucial component of innovation in the candy industry.

27

2026

/

01

The role of AI tools in the confectionery industry

The role of AI tools in the confectionery industry

Artificial intelligence (AI) is a key driving force behind the new wave of scientific and technological revolution and industrial transformation. At the 2023 Central Economic Work Conference, it was proposed to vigorously promote new-type industrialization, develop the digital economy, and accelerate the advancement of AI. In recent years, the deep integration of AI into the food industry has injected new momentum into its development. According to data released by market analysis firm Mordor Intelligence, the application value of AI in the food and beverage market is projected to reach US$29.94 billion by 2026, with a compound annual growth rate from 2021 to 2026 exceeding 45.77%. As AI permeates every aspect of the food industry, how to view AI’s positive and negative impacts on the food sector has become a hot topic of discussion among industry and scientific communities.

27

2026

/

01

What are the sugar-free candies that have been gaining popularity in recent years?

What are the sugar-free candies that have been gaining popularity in recent years?

In recent years, sugar-free candies have emerged as a new category of confectionery that aligns with the growing trend toward health-conscious consumption. According to China’s “General Rules for Nutrition Labels on Prepackaged Foods,” the core standard for sugar-free candies is that they contain no more than 0.5 grams of sugar per 100 grams. In production, traditional sweeteners such as sucrose, glucose, and maltose are completely eliminated, and instead, sugar substitutes are used as the primary source of sweetness. Sugar substitutes can be broadly categorized into two main types: one is sugar alcohols, including erythritol, xylitol, and maltitol. These sugar substitutes have significantly lower calories than conventional sugars, and some even offer dental health benefits. However, excessive intake may cause gastrointestinal discomfort such as bloating and diarrhea. The other type consists of high-intensity sweeteners, including stevioside, sucralose, and mogroside. These sweeteners can be tens to hundreds of times sweeter than sucrose, with virtually negligible caloric content. Among them, naturally sourced sugar substitutes are particularly popular in the market. Sugar-free candies come in a wide variety of forms, ranging from hard candies and soft candies to chewing gums and filled candies. They strike a balance between satisfying the desire for sweetness and meeting health-conscious demands. Such candies not only cater to people who are watching their sugar intake, diabetics, and those seeking weight loss but also help reduce the risk of tooth decay. From a market perspective, the global sugar-free candy market continues to expand. In China, the market has been experiencing an annual compound growth rate exceeding 14%. The 18-35 age group is the primary consumer demographic. Sugar-free candies enriched with functional ingredients such as prebiotics and collagen are becoming a new frontier for innovation in the industry.

27

2026

/

01

The Origin of Candy

The Origin of Candy

The development history of candy can be traced back three thousand years. The character “yi” first appeared in ancient Chinese texts during the Han Dynasty, and yi tang may have been one of the earliest forms of hard candy. More than a thousand years before the Common Era, the ancient Egyptians made sweets using honey, dates, and figs. During the Tang Dynasty, sugarcane was introduced from India and began to be cultivated in China. From the late 16th century to the mid-18th century, the French extracted crystalline sugar from sugar beets. In the 16th century, Europeans discovered cocoa, but it wasn't until the 19th century that cocoa was processed into chocolate. It was only in the late 19th century that candy manufacturing processes gradually took shape. Early candies were primarily made from granulated sugar and liquid syrups. After being boiled and combined with certain food additives, they underwent processes such as blending, cooling, and shaping to create solid sweet foods with varying textures and forms, different colors, aromas, and flavors, diverse packaging, good shelf life, and portability. The structural organization of candies is either amorphous or microcrystalline solid. The quality requirements for candies include five key indicators: low water absorption, strong resistance to crystallization, low sweetness, high fineness, and excellent shape retention. The origins of candy can be traced back to ancient times, when people initially obtained sweetness from honey and fruits. The ancient Egyptians made desserts using honey, while the Romans coated fruits and nuts with honey for consumption. As sugar-making technology advanced, sugarcane cultivation spread to various regions, and people began using sugar to produce a wide variety of candies. Following the Industrial Revolution in the 19th century, candy production became mechanized, leading to an ever-increasing diversity of candy types and eventually evolving into today's wide array of confectionery products.

27

2026

/

01

Analysis of the Development Prospects and Future Trends of China’s Soft Candy Industry

Analysis of the Development Prospects and Future Trends of China’s Soft Candy Industry

The Chinese gummy candy industry still has great potential for growth over the next 10 to 15 years, as China still needs a large number of domestically branded gummy candies to fill the Chinese market. However, in the coming decade, the gummy candy industry will also face intense competition. Therefore, Chinese gummy candy manufacturers will need to pay even closer attention to market segmentation, gain a deeper understanding of consumer needs, and significantly boost innovation. Only then can they secure a favorable position in the gummy candy industry. As the overall demand for confectionery in China continues to rise at this stage, competition among manufacturers is becoming increasingly fierce. Many confectionery companies have chosen to use synthetic colorants to ensure their products have brighter, more vibrant appearances, thereby stimulating consumers to make purchases. Under the new wave of consumption, every niche category holds infinite possibilities. The new generation of young consumers’ growing demand for high-quality living and nutritional health means that the hard-core strength and explosive potential hidden beneath the “soft exterior” of nutritional gummies should not be underestimated. In 2016, China’s confectionery production reached 3.5185 million tons, with a growth rate of 1.85%, an increase of only 63,800 tons compared to the previous year. From 2017 to 2018, production declined for two consecutive years, dropping to 2.8837 million tons in 2018—a decrease of 12.99% from 2017. In 2019, production was approximately 3.3772 million tons. Although China’s confectionery industry has shown fluctuating production trends in recent years—especially with a relatively significant change in 2018—the overall trend remains one of slight growth. From 2017 to 2020, the compound annual growth rate of gummy candy production was about 0.93%. It is expected that in the coming years, as demand for gummy candy products rises and production technologies become more advanced and mature, output will continue to grow, reaching over 498,400 tons by 2025.

27

2026

/

01

How many kinds of candy are there?

How many kinds of candy are there?

Maltose A disaccharide formed by the condensation of two glucose molecules via an α-glycosidic bond. It is the main component of malt syrup. It is produced by the action of amylase-containing malt on starch. Used as a nutritional supplement and also for preparing culture media. From a chemical perspective: Maltose (or Malt Sugar) is a chemical term belonging to the class of disaccharides. It appears as white needle-shaped crystals. However, common maltose is typically non-crystalline, and during cooking, the addition of sucrose causes the white maltose to turn golden yellow, enhancing its color and flavor. Candy Candy Maltose, also known as glutinous rice candy, is made from wheat and glutinous rice. It is sweet, delicious, nutritious, and has effects such as strengthening the stomach and aiding digestion, making it suitable for people of all ages. In nature, maltose is mainly found in germinating grains, especially in malt, hence its name. Under the action of amylase, starch undergoes hydrolysis to produce maltose, which then further hydrolyzes into two molecules of glucose. Maltose can be crystallized and used as a sweetener, though its sweetness is only about one-third that of sucrose. Maltose is an inexpensive nutritional food that is easily digested and absorbed by the human body. The maltose molecule contains an aldehyde group, giving it reducing properties and making it a reducing sugar. Therefore, it can undergo the silver mirror reaction with Tollens' reagent and also react with freshly prepared alkaline copper(II) hydroxide to form a brick-red precipitate. Under certain conditions, it can be hydrolyzed into two molecules of glucose. Colorless or white crystals; crude products appear as thick syrups. Crystalline maltose with one molecule of water melts and decomposes at 102–103°C. Easily soluble in water, slightly soluble in ethanol. A reducing disaccharide with an aldehyde group, capable of undergoing the silver mirror reaction and also reacting with Benedict's reagent (prepared with solutions of copper sulfate, sodium carbonate or sodium hydroxide, sodium citrate, etc.) to form a brick-red cuprous oxide precipitate when heated together. It can decolorize bromine water and is oxidized to maltose acid. Under the action of dilute acid or α-glucosidase, it hydrolyzes into two molecules of glucose. Used as a food ingredient and nutritional supplement. Produced by starch hydrolysis, generally obtained by mixing enzymes from malt with starch paste and fermenting at an appropriate temperature. The production of maltose generally involves the following steps: First, wheat is soaked and allowed to germinate to a length of three to four centimeters; the sprouts are then chopped and set aside. Next, glutinous rice is washed and cooked in a pot, then mixed evenly with the chopped malt sprouts and left to ferment for 3–4 hours until juice is released. The juice is then filtered and boiled over high heat until it becomes a paste-like consistency. After cooling, it solidifies into amber-colored candy blocks. When consumed, these blocks are heated, and then pulled apart using two wooden sticks, much like noodles, until they become silvery-white. Maple Syrup Sugar maple, also called maple syrup, grows on a tall deciduous tree—up to 40 meters high, with a trunk diameter of 40–100 cm, and can live up to 500 years. This sugar-rich maple differs from other maples; while other maples turn red in autumn, this one turns yellow. The trunk contains abundant starch, which turns into sucrose in winter. As temperatures rise, the sucrose transforms into sweet sap. If holes are drilled into the tree, the sap flows out continuously. The syrup made from this sap is called maple syrup or maple sugar. Maple syrup is rich in minerals and organic acids, and has fewer calories than sucrose, fructose, and corn syrup. Yet, it contains significantly higher levels of calcium, magnesium, and organic acids than other sugars, making it ideal for replenishing nutrients in weak bodies suffering from dietary imbalances. Maple syrup’s sweetness is lower than honey’s, with a sugar content of around 66% (honey contains about 79%–81% sugar, while refined sugar reaches up to 99.4%). Between May and August each year, maples store starch in their roots, preparing nutrients for the next year. When the early spring snow melts, the stored starch in the roots begins to convert into sugar, marking the start of the maple syrup harvesting season. The maple syrup season is short, usually lasting from mid-March to mid-April—about six weeks in total. The syrup is produced near the end of the harvest season around early April. It has a strong maple aroma and is indispensable for baking cookies, cakes, and desserts. Canada’s famous international specialty, maple candies and maple ice cream, are made primarily from this grade of maple syrup. Making maple syrup is quite simple: the sap is heated, gradually evaporating the water until it forms a slightly viscous maple syrup. Typically, 40 kilograms of maple sap yield only 1 kilogram of syrup. Only maple trees over 40 years old or with a trunk diameter of 25 centimeters or more produce useful sap. To ensure healthy growth, no more than 5% of the total sap volume can be harvested. Thus, maple syrup is very expensive—just 236 ml of natural maple syrup costs $4.99. Cooking-specific maple syrup is characterized by its caramel-like flavor. Due to its intense aroma, it is widely used in cooking, baking, and as a seasoning for special foods. In Europe, the U.S., and Japan, it is even used as a flavoring agent to make popular maple-flavored cigarettes. Zongzi Candy Zongzi candy is one of the earliest Chinese candies. It is mainly made from sucrose, rose flowers, malt syrup, and pine nuts. Its shape resembles a triangular zongzi, hence the name "zongzi candy." Zongzi candy is hard and transparent, with a glossy surface, allowing you to clearly see the evenly distributed rose flowers and pine nuts inside, resembling beautiful crystal stones. It tastes sweet, fragrant, and delicious, with a delicate aroma of pine nuts and roses. Due to climate influences, it is not suitable for summer production. Ingredients: Sucrose, pine nuts, dried rose flowers, liquid glucose, vinegar essence. Production method: 1. The sugar-boiling process is similar to that of peanut candy. 2. Pine nuts and rose flowers must be roasted before use; otherwise, they cannot be used, as moisture in the nuts and flowers could cause the sugar to crystallize. 3. After cooling the boiled sugar to 160°C, pour it onto a cooling table cooled by flowing water. While still hot, sprinkle pine nuts and dried rose flowers onto the sugar paste and fold it back and forth with a spatula. As the sugar paste folds and cools, moisture continually evaporates, gradually turning it into soft candy. 4. Shaping: Organize manpower quickly to place the soft candy onto a workbench, divide it into small pieces, knead the candy, and roll it into cylindrical shapes (be sure to maintain room temperature). 5. Cutting: Use scissors to cut the candy. When cutting, rotate the candy after each cut so that every side looks like a triangle. Machine production can also yield triangular shapes. 6. Packaging: Package the candy only after it has fully cooled to prevent sticking. 7. Quality standards: Color: Light yellow-brown, transparent and shiny. Shape: Triangular, without broken edges or sharp corners, 240–250 pieces per kilogram. Osmanthus Candy Osmanthus candy is made by frying sugar-coated rice with osmanthus oil, using white sugar and osmanthus flowers as the core. The fire control must be precise, ensuring even coating and neat strips. The osmanthus flowers used must be fresh and fragrant; they are picked from the tree when in full bloom. Then, sealed with white sugar, they become the raw material for the core. Osmanthus candy has very strict requirements for selecting osmanthus flowers and is made with great care. Originally named "Yangtang" in Zou City, it is a traditional seasonal specialty product of Zou City. In ancient times, there was a folk song: "Taoyuan’s wine, Zou City’s candy, Hefu’s fried dough sticks a foot long." The "foot-long" fried dough sticks are an exaggeration, but Taoyuan’s fine wine and Zou City’s "Yangtang" are truly renowned. Zou City’s "Yangtang" originated in the late Ming and early Qing dynasties. Its predecessor was the "guanzi tang" from Taoyuan countryside. Guanzi tang had sesame seeds coated on the outside and was solid inside, looking almost identical to later osmanthus candy. But the taste was completely different: it lacked the fragrance of osmanthus, the sweetness of the sugar core, and the crispness of the outer shell. One year, a pastry chef from Zou City traveled downriver with a wood merchant to Nanjing and was inspired by the osmanthus-scented pastries he saw there. Upon returning, he added osmanthus powder to the guanzi tang. At first, the fragrance appeared, but the sugar core remained hard and unpalatable. Soon after, the provincial governor ordered a display of local specialties, so the chef went to Nanjing again to seek advice and cleverly developed a new recipe through day-and-night experimentation. After much effort, he finally created a candy that resembled guanzi tang—hollow, round-stemmed, and sweetly delicious. This candy was presented to the county magistrate and military commander and sent as tribute to the imperial court, where it was praised as a "fine product" and awarded honors. From then on, its reputation soared, and sales expanded rapidly. With the help of Hong Kong merchants who bought oil and wood, it was exported overseas, earning it the name "Yangtang." Later, as history progressed, the production methods of "Yangtang" continued to improve, and its quality steadily increased, eventually evolving into osmanthus candy and being recognized as a national premium product, winning the Silver Medal twice. Tamarind Candy Candy Candy Tamarind candy is a type of candy made from tamarind as the raw material through processing. The raw material comes from locally grown, pollution-free tamarind, refined through special processes, free of contamination, and classified as a natural green food. It has a gelatinous texture, excellent smoothness, and exceptional flavor. It offers a delightful experience of life in its sweet-and-sour taste. Rich in various vitamins, it stimulates appetite and relieves heat, making it a fashionable leisure food for vacation relaxation. Starch Sugar Sugars derived from starchy grains, tubers, and other sources through acid, acid-enzyme, or enzyme methods—including maltose, glucose, and fructose syrup—are collectively referred to as starch sugar. Starch sugar has a long history in China. As early as the 6th century, the "Qi Ming Yao Shu" mentioned sugar and described in detail how to make sugar from rice. For a long time, China’s sugar production and consumption have been dominated by sucrose, with starch sugar serving as a secondary product. The state has strongly supported and promoted starch sugar. By the end of the Ninth Five-Year Plan, due to technological advances in the starch sugar industry, yields and quality improved, material consumption decreased; enterprises became more concentrated and scaled, greatly reducing the cost of starch sugar products. The starch sugar market gradually expanded and became an important complement to the sugar market. Starch sugar has broad consumer applications and large consumption volumes, serving as a pillar product of deep starch processing. It has long been widely used in food, pharmaceuticals, papermaking, and many other industries. Along with the development of deep corn processing, the food industry, and advancements in biotechnology such as enzyme preparations, as well as changes in consumer structure, China’s starch sugar industry has achieved remarkable development, moving toward diversified, personalized, specialized, and large-scale production, with output increasing dramatically and product structures becoming increasingly sophisticated. In 2005, starch sugar production reached 4.2 million tons, with an output value of 9.24 billion yuan. China’s starch sugar production ranks second in the world, behind only the United States. The starch sugar industry is an important pathway for agricultural industrialization and deep grain processing. Therefore, the starch sugar industry plays a significant role in China’s national economic development. Toffee Toffee (translated as "toffee" in Hong Kong), derived from the English word "toffee," is a Western-style candy made from brown sugar or molasses and cream. It is hard and chewy. The preparation method involves boiling the molasses and brown sugar to a very thick consistency, then stirring the mixture by hand or machine until the candy becomes glossy and maintains a solid shape. Lollipop The lollipop was invented by Spanish confectioner Enrique Bernat Forniados, who inserted a small stick into candy so that it could be held in the hand. Lollipops are among children’s favorite candies, and confectionery manufacturers around the world produce them. Besides the traditional hard-candy lollipops, there are now many different varieties—such as marshmallow lollipops that can be shaped into intricate cartoon characters. Some lollipops even come with sticks that function as whistles or emit light. Coconut Candy Coconut candy is made from fresh coconut juice sourced from Hainan Island, maltose, granulated sugar, cocoa powder, and milk, all carefully refined through special scientific methods. It comes in various types, including traditional crispy coconut hard candy, soft coconut candy, and coffee-flavored candy. Upholding the tradition of candy-making in Hainan, these candies boast a rich aroma and delicious flavor with a pure taste. They not only preserve the original flavor of coconut but also offer a sweet and delightful taste. Coconut candy is highly nutritious. According to Traditional Chinese Medicine in China, coconut candy has a sweet taste and warm nature, and it can help generate body fluids and promote diuresis. Moreover, coconut leaves contain even more nutrients, such as fructose, glucose, sucrose, proteins, fats, vitamin B, vitamin C, as well as trace elements and minerals like calcium, phosphorus, and iron. Sugar itself is not the primary culprit behind disease. Epidemiological studies have shown that there is no direct correlation between sugar intake and the incidence of obesity; rather, fat intake is closely linked to obesity. As for diabetes, there is even less connection between diabetes and sugar consumption, since diabetes is caused by impaired pancreatic function. Similarly, sugar intake does not directly affect blood lipid levels. In fact, the main dietary factor influencing blood lipid changes is saturated fatty acids. Only when the intake of sucrose or fructose is excessively high might it lead to elevated blood lipids—this is due to fructose’s unique metabolic pathway in the liver. Therefore, under normal consumption levels, sugar does not cause an increase in blood lipids. Sugar is certainly not the primary cause of tooth decay. It is well known that the UK has consistently maintained a high per capita sugar consumption rate, yet its incidence of tooth decay remains relatively low. By contrast, in China, where sugar consumption in grocery stores is lower, the incidence of tooth decay is much higher. The common belief that frequent sugar consumption leads to tooth decay stems from the idea that sugar, when left in the mouth for extended periods, can serve as a breeding ground for bacteria that cause cavities. However, if you rinse your mouth or take other measures promptly after consuming sugar to remove any residual sugar, tooth decay can be effectively prevented. Vitamin Candies Vitamin candies represent a new category within the confectionery industry. They contain one or more vitamins, allowing people to supplement their bodies with essential vitamins simply by eating them. Most people have tried regular candies before, but vitamin candies may be unfamiliar—or even unheard of—to many. Generally speaking, people can obtain sufficient vitamins through their diet. However, modern lifestyles often lead to vitamin deficiencies due to factors such as stressful work and imbalanced diets. It is well known that vitamins are present in very small amounts in the human body, yet they play a crucial role and directly impact our immune system. Thus, it is important for people to consciously supplement their vitamin intake, and eating vitamin candies provides a convenient and practical way to do just that.

27

2026

/

01

Quick Tips for Choosing Candy

Quick Tips for Choosing Candy

According to their classification, candies can be divided into hard candies, hard-centered candies, cream-based candies, gel candies, polished candies, gum-based candies, aerated candies, and pressed candies. Among these, hard candies are a type of candy characterized by a hard, crisp texture, with white granulated sugar and starch syrup as the main ingredients. Hard-centered candies are hard candies that contain a filling inside. Cream-based candies are made primarily from white granulated sugar, starch syrup (or other sweeteners), fats, and dairy products; they contain at least 1.5% protein and at least 3.0% fat, and have a distinctive creamy and roasted aroma. Gel candies are soft-textured candies made mainly from edible gums (or starch), white granulated sugar, and starch syrup (or other sweeteners). Polished candies are candies with a smooth, firm surface. Gum-based candies are chewable or bubble-blowing candies made primarily from white granulated sugar (or sweeteners) and gum base substances. Aerated candies are candies whose internal structure contains fine, evenly distributed air bubbles. Pressed candies are candies that have been formed through granulation, binding, and pressing. When selecting candies, consumers should pay attention to the following points: 1. Purchase candies from reputable large-scale department stores or supermarkets, as these establishments have strict quality control over the products they sell, standardized procurement channels, and guaranteed product quality and after-sales service. 2. Choose products manufactured by large enterprises or well-known brands, as these companies have standardized management practices and stable product quality. 3. Examine the labels and packaging carefully. First, check whether the outer packaging is neat and clean, whether the printing is clear, whether the label is complete, and whether the product is within its shelf life. Try to buy products that were recently manufactured. 4. Evaluate the sensory qualities: Normally, candies should have (1) uniform and consistent color, pure and moderate aroma, normal taste, no off-flavors, and the appropriate color and fragrance for that particular product; (2) no visible impurities under the naked eye, no bubbling, no deliquescence, no sticking to paper, tightly sealed packaging without any damage or signs of tampering; (3) semi-soft candies containing nuts or peanuts should show no rancidity, insect infestation, or mold; soft candies should be elastic and free from melting or stickiness. 5. Chocolate candies should have a smooth, delicate surface, free from whitening, mold spots, moldy odors, or burnt flavors.

27

2026

/

01

The recent development of the candy industry.

The recent development of the candy industry.

As one of China’s two traditional pillar snack industries, the confectionery sector has maintained rapid growth, with its potential market share continuously expanding. Over the past five years, China’s confectionery market has consistently posted an annual growth rate of 8% to 12%. By 2011, the size of China’s confectionery industry had already reached 62 billion yuan. While China’s domestic confectionery industry is experiencing robust expansion, internationally there is a growing trend of various types of confectionery—such as health-oriented, low-sugar, fun-themed, and eco-friendly products—making a concerted push into the Chinese market. In contrast, China’s confectionery market remains relatively homogeneous in terms of product offerings. Under the dual pressures of intense competition from foreign companies and fierce rivalry among domestic enterprises, product development in China’s confectionery industry faces significant obstacles. Competition among domestic confectionery companies largely revolves around pricing, and their efforts to explore new market segments lag far behind those of foreign rivals. The severe problem of product homogeneity severely hinders domestic confectionery companies’ ability to compete with foreign brands, resulting in much lower profit margins. As a consequence, the main battleground for domestic brands has been forced down to second- and third-tier markets. It is worth noting that global per capita annual consumption of confectionery is around 3 kilograms, whereas in China it stands at only 0.7 kilograms. This highlights the enormous untapped potential of China’s confectionery market. To break through the current situation, domestic enterprises should focus on product renewal and innovation, continuously launching new products and diversifying their product portfolios. China’s confectionery industry now faces a demand pattern characterized by small-scale products but large-scale markets; confectionery manufacturers are currently undergoing a phase of structural adjustment, product upgrading, survival of the fittest, and corporate restructuring. As the market dynamics of confectionery shift from product competition toward marketing-driven strategies, the confectionery industry is entering an era of brand competition.

27

2026

/

01

< 1 2 >

Contact Us

Address: Guanli Industrial Zone, Anbu Town, Chao'an District, Chaozhou City, Guangdong Province
Phone: 0768-662257 8 6627789
Fax: 0768-6665578
Website:www.dmfood.cn

International Site: https://demingfood.en.alibaba.com
Email:dm@dmfood.cn

Deming Food

Mobile app

COOKIES

Our website uses cookies and similar technologies to personalize the advertising shown to you and to help you get the best experience on our website. For more information, see our Privacy & Cookie Policy

COOKIES

Our website uses cookies and similar technologies to personalize the advertising shown to you and to help you get the best experience on our website. For more information, see our Privacy & Cookie Policy

required

These cookies are necessary for basic functions such as payment. Standard cookies cannot be turned off and do not store any of your information.

analyze

These cookies collect information, such as how many people are using our site or which pages are popular, to help us improve the customer experience. Turning these cookies off will mean we can't collect information to improve your experience.

Feature

These cookies enable the website to provide enhanced functionality and personalization. They may be set by us or by third-party providers whose services we have added to our pages. If you do not allow these cookies, some or all of these services may not function properly.

advertise

These cookies help us understand what you are interested in so that we can show you relevant advertising on other websites. Turning these cookies off will mean we are unable to show you any personalized advertising.

Copyright © Chaoan Deming Food Co. Ltd.

Powered by www.300.cn | SEO | Privacy policy

Zhizhao

Deming Food