预制菜

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预制菜万亿赛道群雄逐鹿,安井、三全等A股企业谁能脱颖而出成巨头?
Sou Hu Cai Jing· 2025-09-13 08:11
三全食品的转型之路则充满挑战。作为速冻米面市场的龙头企业,三全与思念、湾仔码头合计占据超60%市场份额,但该领域增速已放缓至年均5.58%。面 对增长瓶颈,三全2014年就开始为7-11等便利店供应菜肴便当,但真正发力预制菜是在2020年行业爆发期。2022年推出的微波炒饭系列,标志着其从传统速 冻米面向预制菜深水区的跨越。 近年来,预制菜行业持续升温,成为资本市场与消费市场的双重焦点。这个规模突破万亿的赛道,正吸引着速冻食品企业、餐饮巨头和原料供应商等各路玩 家竞相布局,一场关于供应链效率与品牌影响力的较量悄然展开。 在速冻食品领域,安井食品凭借冷链物流与加工技术的双重优势,成为预制菜赛道的先行者。其2018年成立的冻品先生品牌专注C端市场,2021年收购新宏 业、新柳伍强化小龙虾供应链,2022年设立的安井小厨事业部则瞄准B端餐饮客户。这种"双线并进"的战略,使其速冻菜肴业务在2022年实现爆发式增长, 形成覆盖全渠道的产品矩阵。 新势力企业的崛起正在改写行业格局。以肉禽类预制菜为主的味知香,凭借近200个SKU构建起产品壁垒;思念系企业千味央厨依托百胜、肯德基等大客户 资源,在2022年推出岑夫子等三大 ...
餐厅使用预制菜要强制明示,消息称国标草案已过审
Sou Hu Cai Jing· 2025-09-13 08:11
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 be open for public consultation, marking a significant step towards standardizing the identity of pre-prepared dishes in the industry [1][2] - The new regulations will require restaurants to disclose whether they use pre-prepared dishes and how they are used, which will be the first time such information is mandated [1][2] - This development is seen as a critical transition for the pre-prepared food industry from "wild growth" to a "compliance era," especially in light of recent controversies surrounding the use of pre-prepared dishes by certain restaurants [2] Group 2 - The controversy involving entrepreneur Luo Yonghao criticizing the restaurant chain Xibei for using pre-prepared dishes has sparked widespread attention, leading to Xibei's founder announcing plans to sue Luo and introduce a "Luo Yonghao menu" [1][2] - Luo Yonghao has clarified his stance on pre-prepared dishes, stating that while he does not oppose them and may choose them for convenience, consumers have the right to know if restaurants use such dishes [1][2]
餐厅预制菜需要明示 国标草案已过审即将公开征求意见
财联社· 2025-09-13 07:32
Core Viewpoint - The draft of the national standard for pre-prepared food safety, led by the National Health Commission, has passed expert review and will soon be open for public consultation, marking a significant shift towards regulation in the pre-prepared food industry [1][2]. Group 1 - The new standard will provide a unified definition for pre-prepared food and will require mandatory disclosure regarding the use of such food in restaurants, indicating a move from "wild growth" to a "compliance era" in the industry [2]. - The standard focuses on safety benchmarks, establishing direct legal bases for regulatory enforcement, which is a step up from the existing 141 group and local standards [3]. - The draft includes specific requirements such as the classification of pre-prepared food, raw materials, processing methods, storage, transportation, and testing methods, with a notable emphasis on the prohibition of preservatives [2].
餐厅预制菜需要明示!国标草案已过审即将公开征求意见 | 独家
Di Yi Cai Jing· 2025-09-13 07:21
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 ...
餐厅预制菜需要明示!预制菜国标草案过审即将公开征求意见
Ge Long Hui· 2025-09-13 07:14
Core Viewpoint - The draft of the "National Standard for Food Safety of Prepared Dishes," led by the National Health Commission, has passed expert review and will soon be open for public consultation, marking a significant shift for the prepared dish industry from unregulated growth to compliance [1] Industry Summary - The prepared dish industry is set to have a unified definition and regulations regarding the use of prepared dishes in restaurants, which will now be subject to mandatory information disclosure [1] - The recent controversy involving Luo Yonghao questioning the use of prepared dishes by Xibei, which Xibei has denied, highlights the growing scrutiny and attention on the prepared dish sector [1]
独家 | 餐厅预制菜需要明示!国标草案已过审即将公开征求意见
Di Yi Cai Jing· 2025-09-13 07:11
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。 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)。 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。 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 2025年7月份,湖南省市场监管局在答复政协提案时 ...
餐厅预制菜需要明示!国标草案已过审即将公开征求意见 | 独家
第一财经· 2025-09-13 07:11
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》 ...
餐厅预制菜需要明示!国标草案已过审即将公开征求意见
Di Yi Cai Jing· 2025-09-13 07:10
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 ...
西贝的当务之急:贾国龙大战罗永浩,老乡鸡反而成了最大赢家
Mei Ri Jing Ji Xin Wen· 2025-09-13 06:04
Core Viewpoint - The ongoing dispute between Luo Yonghao and Jia Guolong over prepared dishes has escalated into a public discussion about transparency in the prepared food industry, with Luo successfully shifting the narrative to consumer rights and industry transparency [1][6]. Group 1: Industry Dynamics - Luo Yonghao's live broadcast received overwhelming support, with 90% of viewers backing his call for transparency in the prepared food sector [1]. - West B's live kitchen broadcast revealed the use of numerous prepared products, including sea bass with an 18-month shelf life and lamb leg meat produced in 2024, leading to public backlash [1][6]. - The controversy highlights a significant disconnect between industry standards and consumer perceptions, as many consumers equate long shelf-life products with prepared dishes [3][4]. Group 2: Company Strategies - West B's approach of live broadcasting their kitchen operations was intended to demonstrate transparency but backfired due to the discovery of prepared products [1][6]. - Luo Yonghao's strategy focuses on not opposing prepared dishes but advocating for their transparency, effectively controlling the narrative [6]. - The need for West B to redefine its product classifications and align with consumer understanding is emphasized, suggesting a model similar to that of Laoxiangji, which categorizes dishes into freshly made, semi-prepared, and fully prepared [6][7]. Group 3: Consumer Engagement - Jia Guolong's insistence on differentiating between "prepared technology" and "prepared dishes" has not resonated with consumers, who are more concerned with the nature of the products they consume [3][4]. - The industry must recognize that consumer perceptions often differ from established standards, necessitating a shift in how companies communicate their offerings [7][8]. - The challenge for West B lies in converting negative attention into brand recognition and trust, emphasizing the importance of genuine actions over mere transparency [8].
朱丹蓬:做餐饮要尊重消费者知情权,标明是否是预制菜,吃不吃是我的事
Feng Huang Wang Cai Jing· 2025-09-13 04:32
Core Viewpoint - The pre-prepared food industry faces consumer skepticism regarding safety and nutrition, despite its long-standing presence in daily life, such as in train and airline meals [1] Group 1: Industry Insights - Pre-prepared meals have been part of daily life, exemplified by green train, high-speed rail, and airline meals [1] - There is a growing concern among consumers about the safety and nutritional value of pre-prepared meals [1] Group 2: Consumer Rights - From a consumer rights perspective, dining companies should respect consumers' right to know and choose, ensuring that products are clearly labeled as pre-prepared meals [1] - Consumers should have the autonomy to decide whether to consume pre-prepared meals [1]