种业"芯片"攻关同步推进。为确保种源纯正，2023年，岑溪展开了一场"寻鸡行动"——从14个乡镇精选 2万多羽纯正鸡苗进行育种，通过多次筛选，培育出最优种鸡。在安平镇富宁村，农民覃勇志培育的"岑 小鸡"新品种已养殖种鸡1.5万羽，年产值超360万元。"下一步将带动超百户养殖户。"这位新型农人正 将实验室成果转化为田间生产力。 "我们将打造鸡文化主题园，发展观光农业。"当地相关部门负责人透露。在梨木镇规划中，游客可体验 捡蛋、喂鸡等农事活动，产业链正向文旅融合延伸，到2027年实现年出栏5000万羽，全产业链产值突50 亿元。(李志刚) 在广西壮族自治区岑溪市梨木镇社护村养殖户的鸡粪经过科学处理后都变成了有机肥，每吨能卖600 元。在岑溪，今年将全面释放养殖目标产能3500万羽三黄鸡，将孵化出年产值超15亿元的产业集群。岑 溪三黄鸡养殖始于清末，它不仅是两广宴席的标配，更远销港澳及东南亚。2016年，获批国家地理标志 保护产品，正式定名"岑溪古典鸡"。 傍晚，最后一辆冷链车驶出马路镇加工厂，这些车辆将穿梭于400多家连锁餐厅，把桂东深山的滋味送 往全国餐桌。冷链物流和预制菜技术是市场扩张的关键，在马路镇屠宰加工 ...

以下文章来源于深眸财经 ，作者关注代餐的 深眸财经 . 洞察商业逻辑，深研行业趋势，有态度有深度，做国内领先智库型财经媒体，入驻平台70+。联系方 式：chutou0311 国内代餐市场谁能主宰？ 作者丨 橙西 来源丨 深眸财经 一瓶奶昔替代午餐，一根蛋白棒扛过加班长夜，一盒即食鸡胸肉成为健身标配，这些装在瓶瓶罐罐里 的"科学营养"，正以年均30%的增速席卷中国消费市场。 根据中国报告大厅数据，从2017年的58.2亿元到2023年的1750亿元，代餐赛道用六年时间膨胀30 倍，成为减重经济中最炙手可热的黄金赛道。 其中，以王饱饱、鲨鱼菲特、ffit8、WonderLab等为代表的新锐品牌，快速崛起。 将投中网设为"星标⭐"，第一时间收获最新推送 WonderLab成立首年销售额破6000万元，ffit8蛋白棒一年卖出1050万根，鲨鱼菲特即食鸡胸肉累 计销量1.5亿袋。站在买单前线的，是20-40岁的中青年群体，他们占消费者的90%，其中70%为 女性，为"躺瘦"梦想年均投入超3000元。 然而，狂欢背后暗流涌动，代餐复购率低、轻食餐厅闭店率高，产品能量虚标、菌群超标、寄生虫风 险频发，行业标准缺失让"科学 ...

Core Viewpoint - Hospitals are entering the healthy meal market by offering scientifically designed weight loss meals, addressing the needs of urban consumers seeking effective dietary solutions [1][2][4]. Group 1: Market Response - The introduction of weight management meals by hospitals is a direct response to the challenges faced by individuals trying to lose weight, highlighting the importance of diet in weight management [2][4]. - Hospitals are leveraging their medical expertise to build trust with consumers, differentiating their offerings from traditional meal services [6][9]. Group 2: Cost Structure and Efficiency - Hospitals have a natural cost advantage due to their ability to utilize existing kitchen facilities and supply chains, reducing overhead costs associated with traditional restaurant operations [8]. - The integration of clinical nutrition services into hospital meal offerings creates a unique value proposition that traditional meal providers struggle to match [11]. Group 3: Innovation and Market Expansion - Hospitals are innovating by creating meals that balance taste and health, using natural spices to enhance flavor while maintaining low salt, fat, and sugar content [10]. - The potential for collaboration between hospitals and catering companies is emerging, with opportunities to develop new products based on clinical nutrition research [14]. Group 4: Consumer Expectations and Future Trends - Consumers are increasingly demanding quantifiable health benefits from their meals, moving beyond basic calorie counts to more detailed nutritional information [16]. - The shift towards evidence-based health consumption is positioning hospitals as key players in defining nutritional standards and practices in the meal industry [16].