Core Insights - The domestic consumption trend is shifting from "cost-effectiveness" to "high quality and convenience," with consumers increasingly willing to pay for healthy convenience foods [1][8] - The market for old hen soup instant noodles is projected to reach 2.19 billion yuan by 2025, representing a year-on-year growth of 75.2%, although its market share remains below 5% compared to traditional instant noodle varieties [1][8] Industry Overview - Old hen soup instant noodles are made primarily from wheat flour and feature a soup base that simulates the flavor of old hen broth, complemented by dehydrated vegetables and meat [2] - The product is categorized into three types based on packaging: bagged, bucket, and cup, catering to different consumer needs and scenarios [2] Development History - The industry has evolved from traditional flavors to a focus on quality and authenticity, driven by consumer upgrades and technological advancements since 2021 [2][8] - Key innovations include temperature-controlled cooking and freshness-locking techniques, enhancing the authenticity and stability of the chicken soup flavor [2] Regulatory Environment - Recent policies emphasize food safety and quality control across all stages of production, processing, and distribution, pushing the industry towards standardization and high-quality development [4] Industry Chain - The upstream supply chain includes suppliers of old hens, wheat flour, dehydrated vegetables, and other ingredients, while the downstream consists of sales channels like supermarkets, convenience stores, and e-commerce platforms [4] Consumer Insights - The primary consumer demographic for old hen soup instant noodles is aged 18-35, with a significant focus on health and quality [6] - The most common consumption scenarios include late-night snacks and quick meals, with flavor authenticity being the top priority for 78% of consumers [6] Competitive Landscape - The market is dominated by major players like Kang Shifu and Uni-President, with increasing competition as more brands enter the old hen soup instant noodle segment [8] - Companies are focusing on product differentiation through health-oriented branding and innovative cooking techniques [8] Future Trends - The industry is expected to adopt freshness-locking technologies as standard, enhancing the authenticity of flavors and nutritional value [10] - There will be a shift towards using natural ingredients and reducing artificial additives in response to rising health consciousness among consumers [10]

Core Insights - The report by Sullivan indicates that the Chinese instant noodle industry is experiencing steady growth, with a market size expected to reach 1,105.4 billion RMB in 2024 and projected to grow to 1,333.3 billion RMB by 2029, reflecting a shift from "quantity" to "quality" [1][11][12] - The demand for old hen soup instant noodles has surged, with the market size increasing from 280 million servings in 2020 to 2.19 billion servings in 2024, achieving a compound annual growth rate (CAGR) of 67.2% [1][21] - Consumer pain points include insufficient flavor restoration, low health and nutrition content, and severe product homogeneity, which need to be addressed for future growth [1][22][24] Industry Overview - The overall demand for instant noodles in China is rebounding amidst urbanization and consumption upgrades, with a significant portion of consumption driven by the younger workforce [6][9] - The average per capita consumption of instant noodles in China is projected to be 31 servings in 2024, which is still lower than that of South Korea and Japan, indicating substantial growth potential [9][11] Market Trends - The old hen soup instant noodle segment is becoming a crucial category within the industry, benefiting from consumption upgrades and technological innovations [1][18] - The market is expected to stabilize with a CAGR of approximately 35.9% from 2024 to 2029, with the market size potentially exceeding 10 billion servings [21][33] Consumer Pain Points - Key consumer concerns include the inadequate restoration of chicken soup flavor, low compatibility between noodles and soup, and a lack of distinctive product features [22][24] - Consumers are increasingly seeking healthier options, with expectations for lower fat and sodium content, as well as more natural ingredients [35][36] Technological Innovations - The rapid development of locking freshness technology is addressing consumer pain points by enhancing flavor restoration and product quality [2][25][34] - Companies like Master Kong are leading in this area, utilizing patented technologies to improve the flavor and stability of their products [2][28][32] Future Outlook - The industry is expected to see multi-dimensional growth driven by quality upgrades, health-oriented product optimization, and the integration of convenience in consumption [33][34][36] - The future of locking freshness technology may involve digitalization, standardization, and modularization, allowing for regional flavor upgrades and cross-scenario applications [30][31]