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中国番茄制品凭借独特的酸甜风味和极强的多场景适配性，消费市场正稳步扩容。从家庭餐桌常见的番茄酱，到餐饮端广受欢迎的番茄汤底，再到新式茶饮中新颖的番茄元素，其消费场景在不断延伸拓展。根据全球领先的新经济产业第三方数据挖掘和分析机构iiMedia Research（艾媒咨询）最新发布的《2025年中国番茄制品行业发展状况与消费行为调查数据》显示，2024年中国调味品市场规模为6871亿元，2027年预计达到10028亿元。随着食品工业化进程的加快、预制菜产业的迅猛发展与B端餐饮市场的不断壮大，餐企连锁化、出海趋势明显，进一步推动了调味品的需求增长。整体来看，中国调味品市场潜力巨大，未来规模将持续增长。
中国消费者在选择番茄制品时，最关注的三个因素是“味道是否喜欢”、“添加剂含量（0添加或少添加）”和“保质期”，占比分别为27.03%、27.03%和26.29%。这三个因素的占比远高于其他选项，显示出消费者对番茄制品的口味、添加剂含量和保质期有较高的关注度。此外，从消费类型来看，番茄调味品/酱料的占比最高，达到89.66%，远超其他类型的番茄制品。其次是番茄速食&预制食品，占比44.76%，与番茄基础加工制品的占比相近，均为44%左右。这表明“美味、健康、新鲜”已成为驱动番茄制品消费的核心诉求，同时速食类产品与基础原料并重的格局，也折射出“便捷化”与“家庭烹饪”场景正在进一步融合的消费趋势。
艾媒咨询分析师认为，番茄制品行业将沿“健康化”与“场景化”双主线深化发展。一方面，消费者对“零添加”和新鲜度的极致追求，将推动上游供应链升级，催生更多短保和有机产品。另一方面，产品形态将更精准匹配细分场景：传统酱料趋向功能复合化（如特定菜系专用酱），而速食与预制菜品类的创新，则致力于在便捷与“厨房感”间取得平衡，满足都市快节奏与家庭烹饪的双重需求。同时，品牌也需借助内容电商讲好原料与工艺故事，以强化差异化竞争优势。
Chinese tomato products, with their unique sweet and sour flavor and strong adaptability to various scenarios, are seeing a steadily expanding consumer market. From the common tomato ketchup on family dining tables to the popular tomato soup bases in the catering industry, and even the novel tomato elements in new-style tea beverages, their consumption scenarios are constantly expanding. According to the latest "2025 China Tomato Products Industry Development Status and Consumer Behavior Survey Data" released by iiMedia Research (iimedia.cn), a leading third-party data mining and analysis agency for the new economy industry, the scale of China's condiment market was 687.1 billion yuan in 2024 and is expected to reach 1,002.8 billion yuan in 2027. With the acceleration of food industrialization, the rapid development of the ready-to-eat food industry, and the continuous expansion of the B-end catering market, the trend of restaurant chainization and going global is becoming more evident, further driving the growth in demand for condiments. Overall, the potential of China's condiment market is huge, and its scale is expected to continue to grow in the future.
When choosing tomato products, Chinese consumers are most concerned about three factors: "whether they like the taste", "additive content (zero or low additives)", and "shelf life", accounting for 27.03%, 27.03%, and 26.29% respectively. These three factors have a significantly higher proportion than other options, indicating that consumers pay high attention to the taste, additive content, and shelf life of tomato products. Additionally, from the perspective of consumption types, tomato condiments and sauces have the highest proportion, reaching 89.66%, far exceeding other types of tomato products. Next are tomato ready-to-eat and pre-prepared foods, accounting for 44.76%, which is similar to the proportion of basic processed tomato products, both around 44%. This shows that "deliciousness, health, and freshness" have become the core demands driving the consumption of tomato products. At the same time, the coexistence of ready-to-eat products and basic raw materials reflects the consumption trend of further integration between "convenience" and "home cooking" scenarios.
Analysts from iiMedia Research believe that the tomato products industry will deepen its development along the dual main lines of "health" and "scenario". On one hand, consumers' extreme pursuit of "zero additives" and freshness will drive the upgrade of the upstream supply chain, giving rise to more short-shelf-life and organic products. On the other hand, product forms will be more precisely matched to specific scenarios: traditional sauces will tend towards functional complexity (such as sauces dedicated to specific cuisines), while innovations in ready-to-eat and pre-prepared food categories will strive to strike a balance between convenience and a "kitchen feel", meeting the dual demands of urban fast-paced life and home cooking. Meanwhile, brands need to leverage content e-commerce to tell the stories of raw materials and craftsmanship to strengthen their differentiated competitive advantages.