作者 | 第一财经 马晓华、宋婕 事实上，公众对"预制菜"的概念一直较为模糊。然而，《通知》已作出明确定义：预制菜应当兼具"预 制化"和"菜肴"的双重特征，突出工业化预加工的特点和菜肴属性，具备规模化、标准化、洁净化、规 范化的食品生产加工要求。同时，预制菜必须是加热或熟制后方可食用的预包装菜肴。 "国家已经划定了预制菜的范围。预处理的食品原料并不等同于预制菜，比如清洗后的鱼或切块肉类， 它们都不具备'菜肴'的特征。"一位食品专家告诉第一财经。 预制菜是食品工业化的必然产物。日本、欧美等国家已普及数十年。美国FDA将即食食品、即热食品、 即烹食品、即配食品均归为预制食品。其之所以能在国际上行之多年，价值不容忽视。 预制菜通过工业标准化手段，破解"时间—美味—营养"的不可能三角：将洗、切、腌、调味、火候等耗 时环节前置到工厂，让消费者在几分钟内复现餐厅级口感；借助冷链与锁鲜技术，即使不添加防腐剂， 也能实现常温或低温长保，减少约30%的食材浪费；中央厨房集中生产，使油盐糖用量精准可控，为老 龄化社会、小家庭、单身人群提供低盐、低GI、高蛋白等健康选择；同时降低餐饮B端的人工与租金成 本，实现社会资源的最优配置， ...

Core Viewpoint - The discussion around "pre-prepared dishes" reflects consumer concerns about their right to know and the demand for improved food quality, prompting the food industry to consider how to better integrate pre-prepared dishes into their offerings [1] Group 1: Definition and Characteristics of Pre-prepared Dishes - Pre-prepared dishes are defined as packaged meals made from one or more food products, which undergo industrial pre-processing and are safe for consumption after heating [2] - The use of pre-prepared dishes can enhance operational efficiency in the restaurant industry, particularly in fast-food settings, by allowing for quick meal preparation [2] Group 2: Safety and Nutritional Aspects - Fresh ingredients retain more nutrients, but pre-prepared dishes can still meet nutritional needs if produced and handled according to food safety standards [3] Group 3: Industry Practices and Consumer Concerns - Large chain restaurants commonly use pre-prepared dishes due to safety regulations and cost efficiency, which can enhance customer experience by speeding up service [4] - Concerns arise from small-scale restaurants where food safety may be compromised, leading to a negative perception of pre-prepared dishes as low-quality [5] - The lack of clear definitions and standards for pre-prepared dishes contributes to consumer uncertainty and mistrust [5] Group 4: Regulatory and Development Initiatives - There is a recognized need for the pre-prepared dish industry to develop standards, transparency, and innovation to meet diverse consumer demands [6][8] - Various regions are implementing measures to promote high-quality development in the pre-prepared dish sector, including building cold chain logistics and cultivating industry brands [7] Group 5: Future Directions - Experts suggest that establishing national standards, promoting transparency in the use of pre-prepared dishes, and providing clear consumer complaint channels are essential for the industry's future [8]

Group 1 - The draft of the national standard for pre-prepared food safety, led by the National Health Commission, has passed review and will soon seek public opinion, marking a key transition for the pre-prepared food industry from "wild growth" to a "compliance era" [1] - The standard will define pre-prepared food categories, raw materials, processing methods, storage, transportation, and inspection methods, with mandatory indicators such as "no added preservatives" [1][4] - The introduction of the national standard is expected to increase costs by 15% to 30% due to requirements for "preservative bans" and cold chain upgrades, potentially leading to the acquisition or exit of small factories unable to bear the transformation costs [4] Group 2 - The recent controversy involving celebrity Luo Yonghao questioning the use of pre-prepared food by a restaurant chain has drawn significant attention, highlighting the need for transparency in the use of pre-prepared food in restaurants [1][3] - The national standard aims to enhance food safety regulation for food service operators and encourage restaurants to voluntarily disclose their use of pre-prepared food, fostering industry self-discipline and a better consumer environment [4] - The arrival of the national standard will compel the restaurant industry to abandon "ambiguous marketing," ensuring that consumer choice is genuinely realized as disclosure becomes a legal obligation [4]

Core Viewpoint - The ongoing debate between Luo Yonghao and Jia Guolong regarding pre-prepared dishes has sparked widespread attention, highlighting issues such as the definition of pre-prepared dishes, their use in dine-in restaurants, and the protection of consumer rights [1][2]. Industry Insights - The pre-prepared dish market in China is projected to exceed 600 billion yuan by 2025, indicating that the industry is entering a phase of standardized development [3]. - Major restaurant chains are encouraged to take the lead in ensuring food safety and quality, demonstrating their commitment to consumers [3]. Consumer Expectations - Consumers are generally open to pre-prepared dishes, especially given the time-consuming nature of food preparation; however, they demand transparency regarding the nature of the dishes served, including which are pre-prepared and which are freshly cooked [2][3]. - There is a clear expectation for restaurants to provide transparent information about their dishes, ensuring that price and quality align, which reflects a respect for consumer rights [2]. Regulatory Context - The official definition of pre-prepared dishes was established by the State Administration for Market Regulation in March of last year, clarifying that dishes made in central kitchens do not fall under this category [1].

2025.09.13 本文字数：3385，阅读时长大约6分钟 作者 |上海社会科学院郭进 9月10日，网红大V罗永浩在个人社交账号吐槽知名餐厅西贝 "几乎全都是预制菜，还那么贵"，点燃了社会对预制菜的关注和争议。 随着西贝餐饮创始人、CEO贾国龙正面回怼罗龙浩，说"西贝门店的所有菜品都不是预制菜""会诉诸法律"，以及媒体翻出贾国龙此前关于"高级菜都要预 制"的言论，舆情被彻底点燃。 11日晚，罗永浩在社交平台继续"硬刚"贾国龙，吐槽"除了豆腐汤和面鱼汤，菜没有一个是滚烫的"等，并悬赏10万元公开征集西贝预制菜的"真凭实据"。 罗永浩的网红大V效应加上西贝持续正面回应，预制菜话题快速冲上热搜，成为热点事件。讨论从西贝的中央厨房是否使用了预制菜,预制菜是否健康,消 费者为什么反感预制菜等事实判断，迅速深入到预制菜界定标准是什么,如何维护消费者的知情权、选择权和公平交易权之类的理性议题。 预制菜争议背后 预制菜代表了现代食品工业的一个发展方向。根据Satista的数据,2024年美国预制菜市场规模达到475.6亿美元，是全球第二大预制菜市场。美国通过发展 预制菜产业，构建起以合同农业为核心的原料供应体系，其规模占到 ...

Core Viewpoint - The article discusses the evolving perception of pre-prepared meals (pre-cooked dishes) in the restaurant industry, highlighting the need for transparency and consumer awareness regarding their use in dining establishments [3][6]. Group 1: Industry Trends - The Chinese government is actively promoting the pre-prepared meal industry as a new sector, with initiatives aimed at enhancing standardization and safety regulations [4]. - The 2023 Central Document No. 1 emphasizes the development of pre-prepared meal standards, indicating strong governmental support for this industry [4]. - The trend towards using pre-prepared meals in restaurants is seen as inevitable due to demands for quick service, food safety, and cost-effectiveness [4]. Group 2: Consumer Awareness and Rights - There is a growing call for restaurants to disclose the use of pre-prepared meals to uphold consumer rights, as highlighted by recent regulatory documents [6]. - The upcoming national standards for food safety regarding pre-prepared meals will require restaurants to inform customers about their use, enhancing transparency [6][7]. - The article suggests that while the majority of meals may become pre-prepared, restaurants that offer freshly cooked meals could leverage this as a unique selling point [6]. Group 3: Quality Control and Safety - The emphasis on public disclosure of pre-prepared meals does not inherently improve their taste or safety; the focus should be on stringent quality control and adherence to food safety regulations by producers and restaurants [7]. - Ensuring high-quality pre-prepared meals is crucial for consumer satisfaction and trust in the industry [7].

2025.09. 13 本文字数：3385，阅读时长大约6分钟 作者 | 上海社会科学院 郭进 9月10日，网红大V罗永浩在个人社交账号吐槽知名餐厅西贝 "几乎全都是预制菜，还那么贵"，点燃 了社会对预制菜的关注和争议。 随着西贝餐饮创始人、CEO贾国龙正面回怼罗龙浩，说"西贝门店的所有菜品都不是预制菜""会诉诸法 律"，以及媒体翻出贾国龙此前关于"高级菜都要预制"的言论，舆情被彻底点燃。 二是消费者的知情权、选择权和公平交易权如何保障。预制菜进入中国已有三十多年，麦当劳、肯德基 等全球知名餐饮连锁企业使用的都是预制菜，并没见消费者有多少抱怨。事实上，预制菜本身只是一种 行业分类，并不与连锁餐饮直接挂钩，也不是低品质、不健康的代名词。市场需要为预制菜正名，不能 妖魔化一个新兴行业。此次舆情被快速引爆，主要在于消费者的知情权和选择权没有得到充分保障，引 起了普遍共鸣。一方面，消费者对大饭店、大品牌普遍抱有信任心理，过高的心理预期与实际只吃到即 热型食品而非大厨的个性化手艺之间落差过大。另一方面，口感不佳、价格过高，让消费者产生不值得 的体验。预制菜能够减少约30%的食材浪费，使企业原料成本降低12%~15%，叠 ...

Core Viewpoint - The recent controversy surrounding pre-prepared meals (pre-cooked dishes) has highlighted the need for clearer national standards and regulations in the industry, particularly in response to consumer concerns about quality and transparency [1][4][6]. Group 1: Industry Overview - The pre-prepared meal market in China has rapidly grown to a scale of $148.9 billion, making it the largest globally, despite a market penetration rate of less than 15%, significantly lower than the 60% rates seen in the US and Japan [2][3]. - The US pre-prepared meal market is projected to reach $47.56 billion by 2024, with a market penetration of 18.3%, while Japan's market has surpassed 10 trillion yen, indicating a more mature industry compared to China's [2]. Group 2: Consumer Concerns - Consumers express dissatisfaction with pre-prepared meals due to perceived high prices and low quality, leading to a disconnect between expectations and actual dining experiences [4][5]. - The primary consumer demographic for pre-prepared meals includes urban workers, particularly those under 35 and those over 35, with differing expectations regarding meal preparation and quality [3][4]. Group 3: Regulatory Needs - There is a pressing need for the establishment of national standards for pre-prepared meals, as current regulations are not mandatory and vary significantly across regions [3][6]. - Local governments have begun to implement various standards and guidelines, but a unified national framework is necessary to ensure consistency and consumer protection [6][8]. Group 4: Quality Assurance - Quality control remains a critical issue for the pre-prepared meal industry, with consumer trust being undermined by incidents involving substandard ingredients and excessive additives [5][7]. - The Japanese pre-prepared meal market demonstrates that strict food safety standards and reasonable pricing can lead to high consumer satisfaction and market success [5]. Group 5: Industry Development Strategies - The industry should focus on categorizing restaurants and pre-prepared meal providers to enhance consumer choice and ensure fair trading practices [8]. - There is a call for reducing the reliance on deep processing and instead leveraging advanced cold chain logistics to maintain the authenticity and quality of Chinese cuisine [9].

Core Viewpoint - The draft of the national standard for pre-prepared food, led by the National Health Commission, has passed expert review and will soon be open for public consultation, marking a significant shift from the "wild growth" phase to a "compliance era" for the pre-prepared food industry [1] Group 1: Regulatory Changes - The new standard will provide a unified definition and food safety indicators for pre-prepared food, including classifications, raw materials, processing methods, storage, transportation, and inspection methods [1] - The draft introduces mandatory indicators such as "no added preservatives," focusing on safety standards compared to the existing 141 group and local standards, thus providing a direct basis for regulatory enforcement [1] Group 2: Industry Reactions - The controversy surrounding the use of pre-prepared food in restaurants has gained attention, particularly after Luo Yonghao questioned the authenticity of certain dishes at Xibei, which the restaurant denied [1] - Luo Yonghao reiterated his stance that while he does not oppose pre-prepared food, consumers have the right to know whether restaurants are using it [1]

每经编辑｜段炼 近日，罗永浩质疑西贝部分餐品为预制菜，而西贝则断然否认，双方多次隔空争吵，引发广泛热议。 西贝后 厨 图片来源：每经记者 王郁彪 摄 据第一财经报道，国家卫健委主导的《预制菜食品安全国家标准》草案已悄然通过专家审查，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。 "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，并提出"不添加防腐剂"等强制性指标。 其实，早在2024年3月，市场监管总局曾联合教育部、工业和信息化部、农业农村部、商务部、国家卫生健康委印发《关于加强预制菜食品安全监管 促进 产业高质量发展的通知》（下文简称为《通知》），内容聚焦预制菜范围、标准体系建设、食品安全监管和推进产业高质量发展4个方面，首次在国家层 面明确预制菜范围，对预制菜原辅料、预加工工艺、贮运销售要求、食用方式、产品范围等进行了界定。 《通知》规定，预制菜是以食用农产品等为原料，经工业化预 ...