On December 10, the "New Vision for Healthy Snacks: Superfood Konjac Snacks" launch event was held in Xishuangbanna, Yunnan. The gathering brought together nutrition experts, industry association representatives, supply chain stakeholders including WL DELICIOUS (09985), and media to explore the transformation and future opportunities of China’s konjac industry.
The event marked the release of the *Research and Development of China’s Konjac Food Industry* report, jointly compiled by the Konjac Research Center of Southwest University, the Chinese Academy of Social Sciences’ Food and Drug Development and Supervision Research Center, Xinhua News Agency, and the Konjac Branch of the Chinese Society for Horticultural Sciences. This signifies a new phase of standardized and value-driven growth for the industry.
As the world’s largest producer and consumer of konjac, China accounts for over 60% of global cultivation and output, with Yunnan, Sichuan, Hubei, and Shaanxi forming core production hubs. The choice of Xishuangbanna as the launch venue highlights the region’s rich konjac resources and intangible cultural heritage. The event featured keynote speeches, industry dialogues, and cultural showcases, illustrating konjac’s evolution from a humble ingredient to a national snack.
**Policy Support + Industrial Upgrade: Building a Billion-Dollar Ecosystem** In February, China’s Ministry of Agriculture and other agencies issued the *Food and Nutrition Development Guidelines (2025–2030)*, emphasizing increased supply of high-fiber foods like konjac and promoting standardized production across supply chains.
Liu Weiping, Chairman of WL DELICIOUS, noted that rising health consciousness is driving konjac’s resurgence. Since pioneering konjac snacks in 2014, WL DELICIOUS has captured 61% market share in the category and led the formulation of China’s first *Ready-to-Eat Konjac Food* industry standard. The company aims to further innovate and upgrade supply chains to support the sector’s high-quality transition.
Zhang Shenglin, Honorary President of the Konjac Branch of the Chinese Society for Horticultural Sciences, highlighted China’s dominance in konjac production, supplying 60% of global refined konjac powder. Demand for low-fat, high-fiber konjac products in Japan and Western markets grows at 15% annually. The "company + base + farmer" model has also boosted rural incomes, with konjac accounting for over 60% of household earnings in Yunnan’s key production areas.
Zhang emphasized konjac’s potential in medical foods, biopharma, and eco-friendly packaging, driven by its glucomannan (KGM) properties. He called for stronger R&D and standards to enhance global competitiveness.
**Health Trends: "Three Shifts" in Consumer Demand** Wang Zhihong, Deputy Director of the National Institute for Nutrition and Health, explained konjac’s benefits as a low-calorie, high-fiber food with a low glycemic index. Despite Chinese dietary fiber intake averaging just 10–15g (below the recommended 20–35g), konjac products can help bridge this gap amid rising obesity and chronic diseases.
Wang outlined strategies for industry growth: segmenting consumer groups, diversifying product categories, optimizing consumption scenarios, innovating formulations (e.g., reduced salt/sugar without compromising taste), and enhancing health benefits through natural additives like prebiotics.
The *Research and Development of China’s Konjac Food Industry* report revealed shifting consumer trends toward health-conscious, younger, and convenience-driven preferences. Spicy flavors, konjac-based "mock tripe," and WL DELICIOUS’ brand dominate media and consumer interest, with the company’s monthly media coverage reaching 51 mentions—four times the industry average.
**Innovation and Supply Chain Expansion** As a pioneer in konjac snacks, WL DELICIOUS has continuously upgraded its product line since 2014. Ye Kun, Deputy General Manager of WL DELICIOUS’ Marketing Center, noted the company’s R&D hubs in Henan and Shanghai have refined flavors and textures. Over a decade, production efficiency surged 80%, with seven generations of product iterations.
Recent innovations include regional flavors like spicy crayfish, stir-fried pork, sesame sauce, and Yunnan-style chicken feet, expanding into snacks and meal replacements. "By blending intangible cultural heritage with modern trends, we’ve turned konjac snacks into a social currency for youth," Ye said.
WL DELICIOUS’ supply chain integrates standardized farming, deep processing, and omnichannel sales, ensuring stable incomes for farmers in Yunnan and Sichuan while broadening retail access. The launch event also showcased konjac’s journey "from seed to snack" through cultural performances featuring Su embroidery, Miao embroidery, and ethnic attire.
With the "Healthy China" initiative, konjac’s applications are expanding into pharmaceuticals, cosmetics, and sustainable packaging. Experts stress the need for breakthroughs in breeding and processing technologies, alongside robust industry standards. The event and report provide a roadmap for konjac’s high-value transformation, offering a model for other agricultural sectors.
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