鸡蛋刺客？富硒、无抗……多几个字就贵几倍

Core Insights - The article discusses the increasing premiumization of eggs in a cautious consumer environment, where eggs are no longer just categorized by size or origin but are now labeled with various functional tags that significantly affect their pricing [1][2]. Group 1: Functional Origins - The differences in functional eggs primarily stem from what the chickens are fed and how they are raised, rather than changes in the chicken breeds themselves [3][4]. - Popular functions focus on nutritional enhancement, such as selenium-enriched, DHA, and lutein eggs, which are achieved through specific feed ingredients [4][6]. - The production of functional eggs involves complex supply chains, with varying levels of cost and technical barriers associated with each function [8][12]. Group 2: Cost Implications - The cost of functional eggs begins with feed formulation, which is a significant determinant of pricing, especially for enriched eggs [9][11]. - For selenium-enriched eggs, the additional cost ranges from a few cents to a dime per egg, while DHA-enriched eggs can add up to several dimes or close to a yuan [11]. - The production of antibiotic-free and ready-to-eat eggs requires higher standards in farming and processing, leading to increased operational costs throughout the production cycle [12][14]. Group 3: Consumer Behavior - The rise of functional eggs is linked to a growing health narrative among consumers, who prioritize safety and traceability in their food choices [15][16]. - Eggs are positioned as a staple food with low substitution costs, making it easier for consumers to accept slight price increases for perceived health benefits [18][19]. - The demand for functional eggs does not necessarily stem from increased purchase frequency but rather from consumers opting for higher-priced options within existing purchasing habits [19][21]. Group 4: Industry Dynamics - Leading poultry companies view functional eggs not merely as a response to market demand but as an extension of their existing production capabilities [21][23]. - In the restaurant sector, the use of eggs differs significantly from household consumption, with a focus on stability and risk management rather than long-term health benefits [24]. - The regulatory landscape surrounding functional eggs is evolving, with a need for clearer standards to differentiate between various claims and ensure consumer safety [26][29].