榨菜的「难兄难弟」，被年轻人推下餐桌

Core Viewpoint - The article discusses the significant decline in the popularity of fermented bean curd (腐乳) among younger consumers, contrasting it with the resurgence of other traditional food products like Lao Gan Ma and Wujiang pickled vegetables, highlighting a need for innovation and adaptation in the industry [4][6][11]. Group 1: Market Performance - Lao Gan Ma has returned to peak revenue of 5.4 billion, showcasing a unique development style [6]. - Wujiang pickled vegetables have found success in overseas markets, selling over 8 million units in East Asia and Southeast Asia [7]. - In contrast, the fermented bean curd industry is facing declining sales, with the leading company Zhu Lao Liu reporting a 1.45% drop in revenue for the first half of 2025, and another company, Xianheng, seeing a 2.78% decline [10]. Group 2: Consumer Preferences - Younger consumers are increasingly rejecting fermented bean curd, with one supermarket employee noting that sales are primarily driven by older customers [21]. - A survey indicates that only 23% of young consumers repurchase new flavors of fermented bean curd, compared to 48% for traditional flavors, indicating a significant shift in taste preferences [25][26]. - The perception of fermented bean curd as "old-fashioned" and "unhealthy" is prevalent among younger demographics, leading to a decline in its market presence [23][30]. Group 3: Industry Challenges - The fermented bean curd industry faces three major challenges: health concerns due to high salt content, limited consumer awareness, and strong regional brand competition [28][30][35]. - The high salt content of traditional fermented bean curd (8%-15%) poses health risks, contributing to its declining popularity among health-conscious consumers [28]. - The industry is fragmented, with regional brands dominating, making it difficult to establish a national presence and leading to price wars and market saturation [36][38]. Group 4: Future Opportunities - The industry is projected to exceed 10 billion in scale by 2026, suggesting potential for growth if brands adapt to changing consumer preferences [42]. - Innovations such as low-salt and functional fermented bean curd products are emerging, with some companies developing new flavors and packaging to attract younger consumers [52][54]. - The article emphasizes the need for brands to evolve from being merely a side dish to offering diverse culinary applications, such as incorporating fermented bean curd into baked goods and other modern food trends [46][50].