专家：国家界定与公众认知存在差距 预制菜产业成熟仍需时间

Core Viewpoint - The recent dispute between Luo Yonghao and the restaurant group Xibei has cast a shadow over the "pre-prepared dishes" industry, highlighting the need for clearer definitions and standards in this sector [1] Group 1: Definition and Characteristics of Pre-prepared Dishes - The National Market Supervision Administration and five other departments have jointly issued a notice that clearly defines pre-prepared dishes, emphasizing their industrial pre-processing characteristics and the requirement that they must be heated or cooked before consumption [2] - Pre-prepared dishes must not include staple foods and should meet specific production and processing standards, including being packaged for storage, transportation, and sale [2][3] Group 2: Industry Context and Consumer Perception - The pre-prepared dish sector is currently driven by policy support, capital investment, and industry competition, but consumer acceptance remains low due to safety and nutritional concerns [4] - Many consumers associate pre-prepared dishes with a lack of quality and safety, leading to apprehension about their use in restaurant chains [4][5] - The industry faces challenges in balancing consumer expectations for freshly prepared meals with the operational realities of restaurant chains, which often rely on central kitchens for efficiency [4][6] Group 3: Recommendations for Industry Improvement - Experts suggest that the industry needs to respect consumer rights to information and choice, advocating for the establishment of national standards for pre-prepared dishes to alleviate consumer concerns [6] - There is a call for regulatory measures to ensure that pre-prepared products meet safety standards and that restaurants disclose their use of such products to consumers [6]