专家：相当于 " 给千里马配了好鞍 " 近年来，在年轻人快节奏生活诉求、银发族现实需要的大背景下，预制菜成为很多消费者餐桌上的"常 客"。去年发布的《2025中国预制菜行业发展报告》数据显示，从2019年至2023年，中国预制菜市场规 模从2445亿元一路攀升至5165亿元，年均增速超20%，彰显出行业的蓬勃发展态势。2024年，即便面临 诸多市场变数，其市场规模仍达5466亿元，同比增长5.83%。相关报告显示，随着城镇化的深入、消费 需求的升级以及农业工业化技术的革新，多方利好因素持续助推行业前行，预计2025年国内市场规模将 突破6000亿元，2026年有望升至万亿元级别。 然而，在走向万亿市场规模的过程中，预制菜行业也暴露出标准体系不完善、部分产品质量安全存在隐 患、营养流失等问题，亟须通过统一标准加以规范。 什么算是预制菜？这是消费者常有的疑问。此次标准中明确，预制菜肴是指：以一种或多种食用农产品 及其制品为原料，使用或不使用调味料等辅料，不添加防腐剂，经工业化预加工（如搅拌、腌制、滚 揉、成型、炒、炸、烤、煮、蒸等）制成，配以或不配以调味料包，加热或熟制后方可食用的预包装菜 肴产品。并规定了预制菜 ...

Core Viewpoint - The rapid development of industrialized, standardized, and large-scale production of pre-prepared dishes has raised public concerns regarding their safety and nutritional quality, leading to the release of a draft national food safety standard for pre-prepared dishes by the National Health Commission of China [1][2] Group 1: Definition and Scope of Pre-prepared Dishes - The standard clarifies that pre-prepared dishes do not include staple foods, washed vegetables, ready-to-eat foods, or dishes made in central kitchens [1] - Pre-prepared dishes must exhibit characteristics of cooked dishes and undergo industrial pre-processing, thus excluding simply washed or cut vegetables [1] - The standard specifies that pre-prepared dishes should require heating or cooking before consumption, excluding ready-to-eat products [1] Group 2: Quality and Safety Standards - The standard includes provisions for the shelf life of pre-prepared dishes, emphasizing the need to consider various factors to ensure safety and nutritional quality [2] - Companies are encouraged to optimize production processes and storage methods to enhance flavor and quality, with a maximum shelf life of 12 months [2] - The standard promotes the use of advanced technologies to retain nutritional components and reduce nutrient loss, while also advocating for balanced nutrition in dishes [2] Group 3: Nutritional Guidelines - Companies are encouraged to control the amounts of cooking oil, salt, and sugar during processing to meet consumer demands for reduced oil, salt, and sugar [2] - The standard advocates for the use of preservation technologies such as modified atmosphere packaging and non-thermal processing to maintain nutritional and flavor stability [2]

据CME"美联储观察"：美联储到3月降息25个基点的概率为19.9%，维持利率不变的概率为80.1%。美联 储到4月累计降息25个基点的概率为31.1%，维持利率不变的概率为65.2%，累计降息50个基点的概率为 3.7%。到6月累计降息25个基点的概率为51.1%。 01. 宏观要闻 1、央行公开市场净投放380亿元 央行今日开展1130亿元7天逆回购操作，操作利率为1.40%，与此前持平。因今日有750亿元7天期逆回 购到期，实现净投放380亿元。 2、日本众议院选举结果公布 据新华社消息，日本广播协会报道，在8日举行的日本众议院选举中，由自民党和日本维新会组成的执 政联盟获得过半数议席。 这意味着，日本动荡的金融市场如今必须应对由首相高市早苗继续领导政府的局面。在日元、日股和日 债市场，"高市行情"预计将卷土重来。 3、美联储3月维持利率不变的概率为80.1% 中国邮政、顺丰速运、京 东 物 流、德邦快递等多家快递企业在官网陆续发布公告，今年春节期间将全 力保障快件收发需求，积极调配运力、人力资源，服务"不打烊"。不过有些将收取"资源调节费"，时效 性也会稍微变慢。调配临时运输资源产生的合理成本，且所有 ...

一盘菜的定义正在掀起一场标准化的革命。 2月6日，国家卫生健康委发布《食品安全国家标准预制菜》（征求意见稿）（以下简称《标准》），为 这个规模超千亿的行业划定了清晰边界。 1. 主食类食品（如米饭、面条等）：预制菜应具有菜肴的特征，主食类产品已有相应的食品安全国家标 准进行管理和规范； 2. 净菜类食品（如清洗切配好的蔬菜、冷冻西蓝花）：预制菜应具有"经工业化预加工"的特征，仅经清 洗、去皮、分切处理的净菜类食品，未改变其作为原料的基本属性，仍属于食品原料范畴。此外，净菜 类食品亦有相应的食品安全国家标准进行管理和规范； 3. 即食食品（如预包装火腿肠、泡椒凤爪等）：预制菜应"需加热或熟制后食用"，所以预制菜标准排除 了开袋即食的食品，即食类食品有可执行的相关食品安全国家标准； 4. 中央厨房制作的菜肴：中央厨房本质上属于"连锁餐饮的内部集约化加工配送中心"（制作的食品成品 或半成品仅向自己的连锁餐饮门店配送），相当于门店自有的厨房，故未纳入预制菜范围（中央厨房使 用外购的、工业化的、现成的预制菜产品除外）。此外，中央厨房需遵循餐饮环节的食品安全法规标准 实施管理。 02."预制菜"不得使用防腐剂，最长保质期 ...

新华社北京2月6日电 题：预制菜"国标"推动行业规范发展 广大消费者的合理诉求，也是行业发展与变革的风向标。只要这类菜品满足安全、优质、健康的要 求，就不必谈"预"色变。 当前我国预制菜行业处于迈向规范发展的关键时刻，建立统一的国家标准，为企业划清界限，让发 展有标可循、有法可依，为行业走得健康长远提供有力支持。 安全，是预制菜不可逾越的底线。不得添加防腐剂，强调食品添加剂非必要不添加，确保原料来源 安全可靠、可追溯，鼓励控制烹调油、盐、糖的添加量……此次征求意见的两个国家标准，一个从食品 安全和营养健康方面作出规定，将安全红线贯穿从原料到产品全链条，多维度化解公众对预制菜食品安 全的担忧；一个配套食品安全标准，明确预制菜术语和产品分类，有效支撑生产经营和科学监管，用真 品质、好味道达成可循环、可持续的消费。 透明，为预制菜产业发展筑牢信任基石。调查显示，经历前期舆论风波，消费者普遍希望餐馆能标 明是否使用预制菜。此次相关部门就推广餐饮环节自主明示公告一并征求意见，鼓励餐饮服务提供者通 过多种方式自主明示菜品加工制作方式，正是回应消费者这一关切。这既是对消费者知情权和选择权的 尊重，也为企业创造了公平竞争环境 ...

新华社权威快报|预制菜将迎首个国标 2月6日，国家卫生健康委就预制菜食品安全国家标准公开征求意见，重点从食品安全和营养健康方面对 预制菜作出规定，明确预制菜的定义及其原料、食品添加剂使用、生产过程、营养品质、包装、标签标 识、经营过程和产品指标要求。 新华社权威快报|预制菜术语和分类国家标准公开征求意见 2月6日，市场监管总局就预制菜术语和分类国家标准向社会公开征求意见。 标准界定了预制菜相关术语，给出了预制菜的分类原则、分类类别，有利于不同类别的预制菜差异化发 展，引导预制菜产业高质量发展。 新华社权威快报|鼓励餐饮环节自主明示！这份公告请你提意见 新华社权威快报|预制菜术语和分类国家标准公开征求意见 2月6日，市场监管总局就预制菜术语和分类国家标准向社会公开征求意见。 标准界定了预制菜相关术语，给出了预制菜的分类原则、分类类别，有利于不同类别的预制菜差异化发 展，引导预制菜产业高质量发展。 新华社权威快报|鼓励餐饮环节自主明示！这份公告请你提意见 2月6日，国务院食安办、市场监管总局、商务部就推广餐饮环节自主明示的公告向社会公开征求意见。 公告提出，进一步保障消费者知情权，提升餐饮服务品质，营造更加公开透 ...

Core Insights - The article discusses a unique small restaurant in Chengdu that exclusively sells pre-packaged and semi-finished foods, challenging the prevailing negative perceptions of pre-prepared meals in the industry [5][10][20] - The owner, Ge Shixian, views the establishment as an experiment rather than a profit-driven business, aiming to explore consumer attitudes towards industrial food and pre-prepared meals [5][14][20] Summary by Sections Restaurant Concept - The restaurant operates for only three hours a day, offering items like hot dry noodles for 2 yuan and the most expensive dish for 13 yuan, attracting a loyal customer base [5][14] - Ge Shixian, the owner, identifies as an "industrial food blogger" and has a background in food processing, which informs his approach to the restaurant [3][10] Industry Trends - The restaurant serves as a microcosm for observing trends in the food industry, particularly the growing acceptance of pre-prepared meals among younger consumers [5][16] - A survey by the China Hotel Association indicates that 61.5% of respondents are willing to frequently purchase pre-prepared meals, a significant increase from previous years [16][20] Consumer Perception - Ge Shixian has developed methods to distinguish between freshly made and pre-prepared dishes, suggesting that poor taste may often be associated with freshly cooked meals due to a lack of culinary skill [7][10] - The article highlights a shift in consumer attitudes, with younger generations showing a natural acceptance of industrial food products, provided they are affordable and of good quality [16][20] Market Growth - The pre-prepared food market in China reached 361.6 billion yuan in 2023, with an annual growth rate of 20%-35%, projected to reach 749 billion yuan by 2026 [20] - The increasing standardization and transparency in food production processes are reshaping Chinese dining culture and consumer preferences [20]

Core Viewpoint - The pre-prepared food industry is currently facing scrutiny, with many dining enterprises distancing themselves from it due to negative consumer perceptions associated with freshness and healthiness [2] Group 1: Company Performance - Salvia, a Japanese chain Italian restaurant brand, reported a sales revenue of 188.339 billion yen for the first three quarters of the fiscal year 2024, representing a year-on-year growth of 15.4% [4] - The company achieved a net profit of 7.7 billion yen, with a year-on-year increase of over 50% [4] Group 2: Market Dynamics - Despite the controversy surrounding pre-prepared food, Salvia appears to be largely unaffected, possibly due to its affordable pricing strategy [3] - The negative perception of pre-prepared food among consumers is partly linked to high prices and quality mismatches, as well as the use of frozen meal packages [3] - Salvia employs a transparent approach by allowing customers to see the preparation process in some locations, which may enhance consumer trust [3] Group 3: Industry Trends - The pre-prepared food market has experienced rapid growth in recent years, but has also faced issues of consumer distrust due to low entry barriers leading to unregulated growth [4] - As market regulation tightens, the industry may undergo a new round of reshuffling, favoring leading brands and pushing dining enterprises towards more transparent practices regarding pre-prepared food [5]

Core Viewpoint - The article emphasizes the urgent need for transparency in the pre-prepared food industry in China, highlighting the lack of internal motivation among companies and the necessity for mandatory national standards to protect consumer rights and choices [3][4][5]. Group 1: Current Situation and Standards - The State Council's Food Safety Office is accelerating the development of national standards for pre-prepared foods due to rising public concern, particularly following a public dispute involving a well-known figure and a restaurant chain [3][4]. - Currently, there are no national standards for pre-prepared foods in China, although various industry and local standards exist, which lack the enforcement power of national regulations [3][4][8]. - The definition of pre-prepared foods has been clarified by the National Market Supervision Administration, but there are no mandatory labeling requirements for restaurants regarding their use of such foods [4][8]. Group 2: Industry Dynamics and Consumer Perception - The restaurant industry in China is experiencing significant growth in chain operations, with the chain rate increasing from 12.8% in 2018 to 23% in 2024, driven by advancements in supply chain technologies [5]. - Consumers are increasingly confused about pre-prepared foods, often associating higher prices with freshly made dishes, leading to skepticism about the value of pre-prepared options [5][6]. - The blurred lines between "freshly made" and "pre-prepared" foods have created a need for clear national standards to restore consumer trust and address industry chaos [4][5]. Group 3: Challenges and Recommendations - There is a lack of proactive transparency among pre-prepared food companies, with few voluntarily disclosing their use of such products, as it is seen as a burden without clear consumer benefits [4][8]. - The complexity of the supply chain for pre-prepared foods, from sourcing to consumption, lacks unified management, complicating the establishment of standards [8]. - Experts suggest that third-party oversight and legislative measures are necessary to improve transparency and safety in the pre-prepared food sector, with a national standard expected to clarify the identity and usage of pre-prepared foods [8].

Group 1 - The core issue surrounding the controversy over pre-prepared meals is not whether they should be used, but rather if consumers' rights to information and choice are being respected [1][2] - Research indicates that over 50% of consumers in fast food chains are open to pre-prepared meals, while only 8.8% in high-end restaurants are accepting, highlighting that the issue lies in the consumption context rather than the product itself [1][2] - The pre-prepared meal market in China is projected to reach 485 billion yuan in 2024 and exceed 617.3 billion yuan by 2025, indicating a rapidly growing market with over 30 listed companies in the A-share market [2] Group 2 - The main problem with pre-prepared meals is the lack of transparency, as there are currently no standardized regulations governing the raw materials, processing, and logistics involved [2] - A draft national standard for food safety regarding pre-prepared meals has passed review and will soon seek public opinion, which is expected to enhance industry transparency and lead to a significant reshaping of the market [2] - The emergence of pre-prepared meals is seen as a necessary evolution in the modern dining industry, addressing efficiency issues while highlighting the need for trust and transparency in the sector [2][3]