Core Viewpoint - The draft national standard for pre-prepared dishes in China has passed expert review and will soon be open for public consultation, marking a significant shift towards regulatory compliance in the industry [1][7]. Group 1: National Standard Development - The draft standard, led by the National Health Commission, aims to define pre-prepared dishes and establish food safety indicators, including a prohibition on preservatives [2][8]. - The new standard will provide a unified definition and classification for pre-prepared dishes, addressing aspects such as raw materials, processing methods, storage, transportation, and inspection [2][9]. - This standard represents a move from "wild growth" to a "compliance era" for the pre-prepared dish industry, emphasizing safety and regulatory enforcement [1][7]. Group 2: Consumer Rights and Transparency - The new regulations will require restaurants to disclose whether they use pre-prepared dishes, thereby enhancing consumer rights to know and choose [2][3]. - The standard aims to ensure that consumers are informed about the use of pre-prepared dishes in restaurants, aligning with their expectations for food safety and quality [4][9]. Group 3: Industry Implications - The regulations will not apply to dishes made in central kitchens, which are not classified as pre-prepared dishes, thus differentiating between various food preparation methods [3][10]. - The focus on not adding preservatives in pre-prepared dishes reflects a growing consumer demand for healthier food options, which could influence industry practices and product offerings [4][8].

Core Viewpoint - The ongoing dispute between internet celebrity Luo Yonghao and Xibei founder Jia Guolong regarding the use of pre-prepared dishes in restaurants highlights consumer rights and the need for regulatory clarity in the pre-prepared food industry. The market for pre-prepared dishes is projected to reach 617.3 billion yuan by 2025, indicating significant growth potential [1][6][17]. Industry Growth - The pre-prepared food market is expected to grow significantly, with a projected market size of 617.3 billion yuan by 2025, reflecting a year-on-year growth of 27.3% [6]. - The increasing pace of urban life and consumer demand for convenience are driving the popularity of pre-prepared dishes, which are becoming an essential part of the convenient food segment [6]. Pricing and Consumer Options - Pre-prepared dishes are generally affordable, with prices ranging from a few yuan to several dozen yuan per serving, making them accessible to a wide range of consumers [7]. - Various cuisines are available in pre-prepared formats, including popular regional dishes, catering to diverse consumer preferences [7]. Market Performance - The total market capitalization of the A-share pre-prepared food sector has surpassed 500 billion yuan, with 30 listed companies in this space. However, the sector has only seen a cumulative increase of 5.66% this year, underperforming compared to the Shanghai Composite Index's 15.48% rise [13]. Regulatory Developments - A national standard for pre-prepared food safety has been approved and is set to be publicly solicited for opinions. This standard will establish uniform definitions and safety requirements, marking a significant shift towards regulatory compliance in the industry [17].

2025.09.13 本文字数：1873，阅读时长大约3分钟 作者 |第一财经 马晓华 国家卫健委主导的《预制菜食品安全国家标准》草案已通过审查，即将向社会公开征求意见。 届时，预制菜"身份"将有统一说法，餐饮门店是否使用、如何使用预制菜，也将首次纳入强制信息披露范畴。 这将是预制菜行业从"野蛮生长"走向"合规时代"的关键节点。在罗永浩质疑西贝部分餐品为预制菜，而西贝断然否认引发广泛关注的当下，也倍受瞩目。 国标过审：先定"定义"，再立"安全线" "该标准主要是规定定义和食品安全指标要求。"据一位参与起草的专家透露，草案对预制菜的分类、原料、加工工艺、贮存运输及检验方法作出了统一规 定，并首次提出"不添加防腐剂"等强制性指标。与现行141项团体、地方标准相比，国标条款更聚焦"安全底线"，为监管执法提供直接依据。 广东经验先行：地方标准+智慧监管 地方市场监管局推动餐饮门店"主动公示" 正是因为预制菜相关标准尚未出台，消费者对其褒贬不一，任何关于预制菜的舆情对这个领域都颇具杀伤力。 2025年7月份，湖南省市场监管局在答复政协提案时明确，将把"明示预制菜使用情况"写入食品安全操作规范，并指导行业协会制定《公示指 ...

2025.09. 13 本文字数：1873，阅读时长大约3分钟 作者 | 第一财经 马晓华 国家卫健委主导的《预制菜食品安全国家标准》草案已通过审查，即将向社会公开征求意见。 届时，预制菜"身份"将有统一说法，餐饮门店是否使用、如何使用预制菜，也将首次纳入强制信息披露范 畴。 这将是预制菜行业从"野蛮生长"走向"合规时代"的关键节点。在罗永浩质疑西贝部分餐品为预制菜，而西 贝断然否认引发广泛关注的当下，也倍受瞩目。 国标过审：先定"定义"，再立"安全线" "该标准主要是规定定义和食品安全指标要求。"据一位参与起草的专家透露，草案对预制菜的分类、原 料、加工工艺、贮存运输及检验方法作出了统一规定，并首次提出"不添加防腐剂"等强制性指标。与现行 141项团体、地方标准相比，国标条款更聚焦"安全底线"，为监管执法提供直接依据。 广东经验先行：地方标准+智慧监管 作为全国预制菜产值第一大省，广东已出台8项省级地方标准，并上线全国首个"预制菜"相关标准。 2025年1月份，广东省市场监督管理局批准发布了两项广东省地方标准：《预制菜术语及分类》（标准号 为DB44/T 2603—2025）及《粤菜预制菜包装标识通用要求》 ...

国家卫健委主导的《预制菜食品安全国家标准》草案已通过审查，即将向社会公开征求意见。 届时，预制菜"身份"将有统一说法，餐饮门店是否使用、如何使用预制菜，也将首次纳入强制信息披露范畴。 这将是预制菜行业从"野蛮生长"走向"合规时代"的关键节点。在罗永浩质疑西贝部分餐品为预制菜，而西贝断然否认引发广泛关注的当下，也倍受瞩目。 国标过审：先定"定义"，再立"安全线" "该标准主要是规定定义和食品安全指标要求。"据一位参与起草的专家透露，草案对预制菜的分类、原料、加工工艺、贮存运输及检验方法作出了统一规 定，并首次提出"不添加防腐剂"等强制性指标。与现行141项团体、地方标准相比，国标条款更聚焦"安全底线"，为监管执法提供直接依据。 广东经验先行：地方标准+智慧监管 作为全国预制菜产值第一大省，广东已出台8项省级地方标准，并上线全国首个"预制菜"相关标准。 2025年1月份，广东省市场监督管理局批准发布了两项广东省地方标准：《预制菜术语及分类》（标准号为DB44/T 2603—2025）及《粤菜预制菜包装标识 通用要求》（标准号为DB44/T 2602—2025）。 该文件中的预制菜定义，不仅涵盖了主要原料和预加工方 ...