百年丸莊，如何用創新重新定義「台灣味」？ - 下一口未來 Next Bite Foodture

What this episode covers

分享人｜莊偉中 Brian 丸莊醬油副總經理在這一集《下一口未來 Next Bite Foodture》，好食好事邀請到丸莊醬油副總經理莊偉中 Brian，一起從「台灣味」出發，聊聊一家從雲林西螺走過四代、超過百年的醬油品牌，如何在時代變化與市場轉型中，持續找到創新的位置。 2025年，好食好事進行的《你所認識的台灣味》調查中，「醬油」與「滷肉飯」被認為是最能代表台灣味的關鍵元素。這樣深植日常的味道，背後不只是飲食習慣，更承載著文化、記憶與產業結構。本集 Brian 將分享丸莊如何從品牌故事、產品設計到餐飲解決方案，站在「解決問題的醬味專家」角度，在傳統與創新之間找到新的平衡，讓醬油不只是調味料，而是一門持續進化的生意。 🎧 本集你將聽到百年品牌如何面對轉型與世代交替？什麼是「台灣味」？文化如何形塑口味與消費選擇？傳統食材如何轉化為現代商品？食品製造者如何與餐飲業共創解決方案？飲食產業的關鍵轉折，常常發生在日常決策的累積之中，悄悄改變著產業前進的方向。《下一口未來 Next Bite Foodture》走進產業第一線，記錄那些正在發生的思考過程與現實選擇，拼湊出未來輪廓。如果你正思考下一步該如何判斷，或許，這一集能為你帶來一個新的參考視角。 // 🚀 關於好食好事｜www.haoshi.global 📩想上節目／業務接洽｜[email protected] -- Hosting provided by SoundOn

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How long is this episode of 下一口未來 Next Bite Foodture?

This episode is 34 minutes long.

When was this 下一口未來 Next Bite Foodture episode published?

This episode was published on January 20, 2026.

What is this episode about?

分享人｜莊偉中 Brian 丸莊醬油副總經理在這一集《下一口未來 Next Bite Foodture》，好食好事邀請到丸莊醬油副總經理莊偉中 Brian，一起從「台灣味」出發，聊聊一家從雲林西螺走過四代、超過百年的醬油品牌，如何在時代變化與市場轉型中，持續找到創新的位置。 2025年，好食好事進行的《你所認識的台灣味》調查中，「醬油」與「滷肉飯」被認為是最能代表台灣味的關鍵元素。這樣深植日常的味道，背後不只是飲食習慣，更承載著文化、記憶與產業結構。本集 Brian...

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