According to my judgment, the supply target of sugar-free food (that is, customers) is mainly people who are not suitable for taking polysaccharides and lipids, such as diabetics, hyperlipidemia patients or obese people. In my city, I occasionally see some sugar-free food franchise stores, the storefronts are generally relatively small (the storefronts are too big to lose money), and the customers who come to the stores are generally more people watching the fun and fewer people actually buy them.

At present, the promotion of sugar-free food has three disadvantages: the concept acceptance is not deep, the price is on the high side, and the taste is single.

Conceptually speaking. The positioning of sugar-free food is nutritious and healthy food. At present, the health food market in China is becoming more and more mature, such as Amway, Tomson Bianjian and Yangshengtang. The market has developed. Its customers are middle class, have a higher pursuit of quality of life, pay attention to health, have long been out of the food and clothing line, and have a certain surplus in their pockets. The market price of health food is higher than that of ordinary snacks, and it is also a necessity of life. Generally speaking, diabetics can eat low-sugar vegetables directly, such as bitter gourd and green vegetables. The low-sugar staple food is mainly coarse grains, such as oats and buckwheat, which can replace professional sugar-free foods. Therefore, when you make sugar-free food, you must first identify your customer base (such as white-collar workers), identify the marketing positioning of your products (such as low-fat and sugar-free, healthier nutrition), and let your customer base accept this concept. For example, professional sugar-free food is more scientific than home-made low-sugar diet.

Let's talk about the taste and variety. You know, now is the era of eating goods. People who love snacks are very picky about taste. How to attract the attention of this group? For example, foodies and obese people actually have the demand of "reducing calorie intake by eating sugar-free foods", but the taste of sugar-free foods, you know, is relatively light, with a single variety and not too many tricks. How to make sugar-free food taste good and have many patterns before it can be popularized.

The above is just my own opinion, welcome to criticize and supplement those who know more about the profession!