Industry Overview - Low-temperature luncheon meat is made from fresh or frozen meat, processed through various methods, and stored at temperatures between 0℃ and 4℃, which helps retain more nutrients and provides a better texture compared to room-temperature luncheon meat [1][4][9] - The market for low-temperature luncheon meat in China has grown significantly, from 878 million yuan in 2015 to 16.273 billion yuan in 2024, indicating a strong demand for healthier and more nutritious food options [1][9] Consumer Preferences - A survey indicates that 66.1% of consumers prefer low-temperature luncheon meat due to fewer additives, while 60.7% value its safety and health benefits, and 57.0% appreciate its tender texture [3][9] - The frequency of purchasing low-temperature luncheon meat has increased, with 43.6% of surveyed consumers buying it more often than the previous year, particularly among those aged 18-59 [7][9] Market Trends - The market for low-temperature luncheon meat is expected to reach over 21 billion yuan by 2026, driven by consumer preferences for convenience, health, and nutrition [9][17] - The industry is moving towards more standardized practices, with companies focusing on reducing additives and improving product quality to meet consumer demands for healthier options [18][19] Competitive Landscape - The low-temperature luncheon meat market is competitive, with major players like Shuanghui, Wangjiadu, and others increasing their market presence [11][20] - The market concentration is expected to rise, as companies innovate and expand their product offerings to cater to diverse consumer needs, including low-fat and high-protein options [20]