艾媒咨询 | 2024年中国速冻食品消费趋势洞察研究报告

随着现代生活节奏加快，人们对方便、快捷食品的需求不断提升；同时，餐饮端对半成品食材的需求日益增强，半成品食材的兴起为速冻食品市场注入了新的活力。全球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《2024年中国速冻食品消费趋势洞察研究报告》数据显示，中国速冻食品市场规模不断扩大，2023年中国速冻食品市场规模已达1835.4亿元，预计2025年将达2130.9亿元。与此同时，中国懒宅人群数量现已超过8亿人，这使得速冻食品的消费群体进一步增加，行业发展潜力巨大，发展空间广阔。速冻食品行业目前行业集中度高，头部企业收益率较为可观，头部品牌效应明显。这种格局下，龙头企业能够很好地利用规模效应不断巩固自己的地位，凭借强大的资金实力与研发能力，不断地推出新品，进一步扩大市场。
With the accelerated pace of modern life, people's demand for convenient and fast food is rising; at the same time, the catering end of the demand for semi-finished ingredients is increasing, the rise of semi-finished ingredients has injected new vitality into the frozen food market. According to the latest "China Quick-Frozen Food Consumption Trend Insight Research Report in 2024" released by iiMedia Research, the size of China's frozen food market is expanding, and in 2023, the size of China's frozen food market has reached 183.54 billion yuan in 2023, and is expected to reach 213.09 billion yuan in 2025. At the same time, the number of lazy people in China is now more than 800 million people, which makes the consumer group of frozen food further increase, the industry has great potential for development, the development space is vast. Frozen food industry has a high degree of industry concentration, the head of the enterprise yield is more considerable, the head of the brand effect is obvious. Under this pattern, the leading enterprises can make good use of the scale effect to continuously consolidate their position, and with strong financial strength and research and development capabilities, they constantly launch new products to further expand the market.

艾媒咨询 | 2025年中国火锅行业发展现状及消费行为调查数据

近年来，中国火锅行业凭借强大韧性与创新活力稳健发展。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年中国火锅行业发展现状及消费行为调查数据》数据显示，中国火锅行业市场规模呈现先升后降再回升的态势。2024年中国火锅行业市场规模为6413亿元，2025年预计将攀升至6689亿元。整体来看，火锅行业市场规模虽有波动，但长期保持增长趋势，展现出较强的市场韧性和发展潜力。在2025年中国消费者喜欢吃火锅原因中，食材丰富、口味丰富，满足不同人的喜好占比最高，达到50.45%；其次是冬天吃火锅可以御寒养胃，驱除体内湿气，占比48.86%。这些数据显示，口味丰富可以满足不同人所喜好和个人养生是消费者喜爱吃火锅的主要原因。在2025年中国消费者选择火锅店时考虑因素中，特色菜品以35.34%的占比成为消费者选择火锅店时最重要的考虑因素。其次是价格优惠和品牌口碑，分别占比32.93%和32.71%，表明消费者对价格和品牌同样重视。就餐氛围和店内环境也较为重要，占比分别为32.60%和30.63%。
艾媒咨询分析师认为，未来火锅行业将在产品创新维度持续拓展，从食材、锅底到跨品类融合不断突破边界；随着健康饮食理念深入人心，清淡、养生锅底的市场份额将进一步扩大；供应链领域，企业与品牌的合作将从单纯供应向深度共创转变，加速新品研发与市场响应，有效缩短跨品类产品演变周期。企业需精准把握消费者需求变化，通过产品创新、供应链优化、提升性价比等方式构建竞争优势，同时也要积极应对价格战、同质化竞争以及食品安全监管等挑战。
In recent years, the Chinese hot pot industry has developed steadily by virtue of its strong resilience and innovative vitality. According to the latest "Survey data on the current development status and consumer behavior of China's hot pot industry in 2025" released by iiMedia Research, a globally leading third-party data mining and analysis institution for the new economy industry, the market size of China's hot pot industry shows a trend of rising first, then falling, and finally recovering. The market size of China's hot pot industry was 641.3 billion yuan in 2024 and is expected to rise to 668.9 billion yuan in 2025. Overall, although the market size of the hot pot industry has fluctuated, it has maintained a long-term growth trend, demonstrating strong market resilience and development potential. Among the reasons why Chinese consumers like to eat hot pot in 2025, the proportion of rich ingredients and diverse flavors that meet the preferences of different people is the highest, reaching 50.45%. Secondly, eating hot pot in winter can help keep warm, nourish the stomach and eliminate dampness in the body, accounting for 48.86%. The rich flavors of these data can meet the preferences of different people and personal health preservation, which is the main reason why consumers love to eat hot pot. In 2025, among the factors that Chinese consumers consider when choosing a hot pot restaurant, specialty dishes will account for 35.34%, becoming the most important consideration for consumers when making a choice. Secondly, there are price discounts and brand reputation, accounting for 32.93% and 32.71% respectively, indicating that consumers attach equal importance to both price and brand. The dining atmosphere and the in-store environment are also quite important, accounting for 32.60% and 30.63% respectively.
Analysts from iiMedia Research believe that in the future, the hot pot industry will continue to expand in the dimension of product innovation, constantly breaking boundaries from ingredients, pot bases to cross-category integration. As the concept of healthy eating takes root in people's hearts, the market share of light and health-preserving pot bases will further expand. In the supply chain field, the cooperation between enterprises and brands will shift from simple supply to in-depth co-creation, accelerating the research and development of new products and market response, and effectively shortening the evolution cycle of cross-category products. Enterprises need to accurately grasp the changes in consumer demands, build competitive advantages through product innovation, supply chain optimization, and enhancing cost performance, etc. At the same time, they should also actively respond to challenges such as price wars, homogeneous competition, and food safety supervision.

艾媒咨询 | 2025年中国小炒类餐饮行业发展状况及消费行为调查数据

在预制菜技术与标准化供应链的双重驱动下，中国小炒类餐饮行业正从规模扩张转向品质深耕，进入“效率与体验并重、细分与创新并行”的产业升级新阶段。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年中国小炒类餐饮行业发展状况及消费行为调查数据》显示，2024年中国餐饮行业市场规模为55718亿元，同比增长7.4%，预计2025年市场规模将达59284亿元。此外，2024年中国预制菜市场规模已经达到4850亿元，预计2026年预制菜市场规模达到7490亿元。这表明预制菜正成为推动餐饮业标准化与规模化的重要力量，也为小炒品类在保持“锅气”与实现效率平衡方面提供了产业基础。
在中国消费者最常消费的小炒类型中，湖南小炒（如小炒黄牛肉）以53.40%的占比高居榜首，成为2025年消费者最常消费的小炒类型。川渝江湖菜（如辣子鸡）以49.75%的占比紧随其后。江西小炒（如余干辣椒炒肉）和闽菜小炒分别以25.44%和25.06%的占比位列第三和第四。与此同时，在消费者了解小炒类餐饮的信息渠道方面，大众点评以52.77%的占比领先，小红书以39.80%的占比位居第二，显示本地生活平台与内容社区已成为影响消费者决策的关键入口。这表明，中国小炒类餐饮市场已呈现“辣味主导、区域集中”的品类格局，且消费决策正深度依赖数字化内容平台，未来具备地域特色与线上运营能力的品牌将更具竞争优势。
艾媒咨询分析师认为，中国小炒类餐饮行业将呈现以下发展趋势：一是区域风味细分化，湘川菜系继续领跑，但区域性小众口味将借助预制菜技术实现标准化突围；二是运营模式双轨化，连锁品牌依托供应链优势加速市场整合，同时“明档现炒+社区小店”模式持续深耕体验经济；三是技术驱动智能化，AI火候控制与智能点餐系统提升出餐效率，数字平台成为引流主阵地；四是消费场景多元化，从单一正餐向“家庭厨房+轻食简餐+户外露营”多场景渗透。
Driven by the dual forces of pre-prepared food technology and standardized supply chains, China's stir-fry restaurant industry is shifting from scale expansion to quality deepening, entering a new stage of industrial upgrading characterized by "efficiency and experience in balance, and coexistence of segmentation and innovation". According to the latest "2025 China Stir-Fry Restaurant Industry Development Status and Consumer Behavior Survey Data" released by iiMedia Research (a leading third-party data mining and analysis agency for the new economy industry), the scale of China's catering industry in 2024 was 5,571.8 billion yuan, with a year-on-year growth of 7.4%. It is expected that the scale will reach 5,928.4 billion yuan in 2025. Additionally, the scale of China's pre-prepared food market has reached 485 billion yuan in 2024, and it is expected to reach 749 billion yuan in 2026. This indicates that pre-prepared food is becoming an important force driving the standardization and scale of the catering industry, and also provides an industrial foundation for small stir-fry categories to maintain "wok hei" and achieve efficiency balance.
Among the most frequently consumed stir-fry types by Chinese consumers, Hunan stir-fry (such as stir-fried yellow beef) leads with a 53.40% share, becoming the most frequently consumed stir-fry type in 2025. Sichuan and Chongqing street food (such as spicy chicken) follows closely with a 49.75% share. Jiangxi stir-fry (such as Yu Gan chili and pork) and Fujian stir-fry rank third and fourth with 25.44% and 25.06% shares respectively. Meanwhile, in terms of information channels for consumers to learn about stir-fry restaurants, Dianping leads with a 52.77% share, followed by Xiaohongshu with a 39.80% share, indicating that local life platforms and content communities have become key entry points influencing consumer decisions. This shows that the Chinese stir-fry restaurant market has presented a "dominance of spicy flavors and regional concentration" category pattern, and consumer decisions are deeply dependent on digital content platforms. In the future, brands with regional characteristics and online operation capabilities will have greater competitive advantages.
Analysts from iiMedia Research believe that the Chinese stir-fry restaurant industry will present the following development trends: first, regional flavor segmentation, with Hunan and Sichuan cuisines continuing to lead, but regional minority flavors will achieve standardized breakthroughs with the help of pre-prepared food technology; second, dual-track operation models, with chain brands accelerating market integration by leveraging supply chain advantages, while the "open kitchen + community small store" model continues to deepen the experience economy; third, technology-driven intelligence, with AI heat control and intelligent ordering systems improving meal delivery efficiency, and digital platforms becoming the main attraction; fourth, diversified consumption scenarios, from single formal dining to "home kitchen + light meals + outdoor camping" multi-scenario penetration.

艾媒咨询 | 2025-2026年中国广式茶点市场状况及消费趋势洞察报告

中国居民消费结构持续优化升级，餐饮消费需求更注重产品品质安全、消费体验及背后文化内涵。这一趋势为兼具品质、社交体验与岭南饮食文化底蕴的广式茶点市场，提供了强劲增长支撑，进一步释放其发展潜力。电商平台与外卖服务的快速发展，为广式茶点提供了新型销售渠道，打破了时间与空间的双重限制，进一步扩大了广式茶点的整体市场规模。iiMedia Research（艾媒咨询）数据显示，2024年中国广式茶点市场规模达到476.9亿元，同比增长6.4%；预计到2026年有望达到521.0亿元。
The consumption structure of Chinese residents has been continuously optimized and upgraded. The demand for catering consumption pays more attention to product quality and safety, consumption experience and the cultural connotation behind it. This trend provides strong growth support for the cantonese tea and snack market, which combines quality, social experience and the cultural heritage of Lingnan cuisine, further unleashing its development potential. The rapid development of e-commerce platforms and food delivery services has provided new sales channels for cantonese tea snacks, breaking the dual limitations of time and space and further expanding the overall market size of cantonese tea snacks. Data from iiMedia Research shows that the market size of cantonese tea snacks in China reached 47.69 billion yuan in 2024, with a year-on-year growth of 6.4%. It is expected to reach 52.1 billion yuan by 2026.

艾媒咨询 | 2025年中国黑松露食品市场发展趋势研究

随着国民消费水平提升，消费者对黑松露的价值认知持续加深，对健康和高品质食材需求的增长，黑松露食品市场消费规模持续扩张，未来发展可期。iiMedia Research（艾媒咨询）数据显示，2024年黑松露概念食品市场营收为655.7亿元，预计到2029年将进一步增长至1056.4亿元。锦华食品集团于2019年首创“黑松露流心奶黄月饼”率先打破了黑松露与高档餐厅的传统绑定。这一创新不仅为月饼增添了丰富的口感层次，还引领烘焙行业中黑松露的添加潮流，让黑松露的应用范围从餐桌上的精致佳肴扩展至包装食品领域。
With the improvement of national consumption level, consumers' awareness of the value of black truffle continues to deepen, and the demand for healthy and high-quality ingredients increases, the consumption scale of black truffle food market continues to expand, and the future development is promising. iiMedia Research data show that the black truffle concept food market revenue in 2024 was 65.57 billion yuan, and it is expected to further grow to 105.64 billion yuan by 2029. In 2019, KAMWAH FINE CAKE Group pioneered the " Melanosporum Flowing Heart Milk Yellow MoonCake ", which took the lead in breaking the traditional bond between black truffles and high-end restaurants. This innovation not only adds a rich texture layer to the mooncake, but also leads the trend of adding black truffles in the baking industry, extending the application of black truffles from delicate dishes on the table to packaged foods.

艾媒咨询 | 2025年中国方便粉面市场消费行为调查数据

随着消费需求升级，方便粉面食用场景持续扩展，覆盖以居家速食、户外旅行为核心的便捷餐饮领域，以健康低卡、区域风味为亮点的产品创新领域，以及预制浇头、自热技术等多元化解决方案场景。根据全球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年中国方便粉面市场消费行为调查数据》数据显示，56.40%的中国消费者每周食用方便粉面1-3次，高频消费集中于居家速食与校园场景。在消费习惯变迁方面，50.91%的消费者食用频率较以往增长10%以内，显示方便粉面正逐步融入常态化饮食结构。消费者偏好呈现多维特征：47.90%的购买者以满足日常充饥需求为主，其中学生群体贡献显著，学校宿舍场景消费占比达50.05%。产品选择标准中，50.59%的消费者优先关注配料质量，白象以38.21%的品牌偏好度领跑市场，红烧牛肉味以31.43%的占比成为最受欢迎口味。尽管58.33%的消费者对现有产品满意度较高，但行业痛点仍存：45.86%的消费者对食品安全保障提出改进诉求，同时，产品创新滞后问题凸显，同质化风味与单一功能属性制约消费潜力释放。艾媒咨询分析师认为，行业需构建“安全+创新”双轮驱动模式，通过强化原料溯源体系、开发低卡健康配方、融合地域特色风味提升产品竞争力。建议企业深化预制浇头、自热技术等多元场景解决方案，并依托电商大数据洞察年轻群体细分需求，以差异化策略巩固市场地位。
With the upgrading of consumer demand, the convenient noodle eating scene continues to expand, covering the convenient catering field with home fast food and outdoor travel as the core, the product innovation field with healthy low calorie and regional flavor as the highlight, and the diversified solution scene such as prefabricated toppings and self-heating technology. According to the latest "Survey data of consumption behavior of instant noodle market in China in 2025" released by iiMedia Research, a third-party data mining and analysis institution in the global new economy industry, 56.40% of Chinese consumers eat instant noodles 1-3 times a week, and the high-frequency consumption is concentrated in home fast food and campus scenes. In terms of changes in consumption habits, the consumption frequency of 50.91% of consumers increased by less than 10%, showing that instant noodles are gradually integrating into the normal diet structure. Consumer preference presents multi-dimensional characteristics: 47.90% of buyers mainly meet the daily hunger needs, among which the student group makes a significant contribution, and the consumption of school dormitory scenes accounts for 50.05%. In terms of product selection criteria, 50.59% of consumers gave priority to ingredient quality, White Elephant led the market with 38.21% brand preference, and braised beef flavor became the most popular taste with 31.43%. Although 58.33% of consumers have a high degree of satisfaction with existing products, the industry pain points still exist: 45.86% of consumers put forward improvement demands for food safety and security, at the same time, the problem of lagging product innovation is prominent, and homogenized flavor and single functional attributes restrict the release of consumption potential. iiMedia Research believe that the industry needs to build a "safety + innovation" two-wheel drive model, by strengthening the raw material traceability system, the development of low-calorie health formula, and the integration of regional characteristics to enhance product competitiveness. It is recommended that enterprises deepen multi-scenario solutions such as prefabricated pouring and self-heating technology, and rely on e-commerce big data to gain insight into the segmented needs of young groups, and consolidate their market position with differentiation strategies.

艾媒咨询 | 2025-2026年中国食品风味市场与消费趋势研究报告

随着居民消费结构从“生存型”向“享受型”加速升级，大众对食品风味的需求也不再局限于“甜、咸”等基础味觉层面，而是延伸至“品质安全、消费体验感、情感共鸣价值、文化认同属性”的多维诉求，这一需求转变为食品风味市场的升级迭代奠定了坚实基础。全球领先的新经济第三方数据挖掘和分析机构iiMedia Research（艾媒咨询）发布的《2025-2026年中国食品风味市场与消费趋势研究报告》数据显示，2024年中国调味品市场规模已达6871亿元，同比增长16.0%；其中复合调味品市场规模为2301亿元。作为食品风味行业的重要支撑领域，调味品市场的稳健增长为整个食品风味行业的发展提供了有力保障。
在应用场景上，食品风味市场的覆盖范围广泛，已深度渗透至餐饮、休闲食品、冷冻食品等多个核心领域，其中餐饮行业的需求表现尤为突出。当前，餐饮行业正处于连锁化扩张的关键阶段，菜品风味的标准化与稳定性是连锁品牌抢占市场的核心竞争力，这一行业特性进一步推动了食品风味行业的技术创新与产品迭代。值得注意的是，消费者对餐饮风味的需求正持续升级。一方面，有64.88%的消费者认为，当前餐饮风味存在的核心痛点是同质化现象严重、缺乏独特性；另一方面，在风味创新方向上，78.43%的消费者明确期待餐饮企业能聚焦“健康化”升级。以健康化为核心的风味创新，正成为餐饮企业突破同质化困局、实现差异化竞争的关键抓手。
With the upgrading of residents' consumption structure, the public's demand for food flavors is no longer limited to basic taste levels such as sweet and salty, but has extended to multi-dimensional demands including quality and safety, consumption experience, emotional resonance value, and cultural identity attributes. This demand has laid a solid foundation for the upgrading and iteration of the food flavor market. Data from the "China Food Flavor Market and Consumption Trends Research Report 2025-2026" released by iiMedia Research, a world-leading third-party data mining and analysis institution for the new economy, shows that the scale of China's condiment market reached 687.1 billion yuan in 2024, with a year-on-year growth of 16.0%. Among them, the market size of compound condiments is 230.1 billion yuan. As an important supporting field of the food flavor industry, the steady growth of the condiment market provides a strong guarantee for the development of the entire food flavor industry.
In terms of application scenarios, the food flavor market has a wide coverage and has deeply penetrated into multiple core fields such as catering, snack foods, and frozen foods, among which the demand in the catering industry is particularly prominent. At present, the catering industry is at a critical stage of chain expansion. The standardization and stability of dish flavors are the core competitiveness for chain brands to capture the market. This industry characteristic further promotes technological innovation and product iteration in the food flavor industry. It is worth noting that consumers' demands for the flavor of food and beverages are continuously upgrading. On the one hand, 64.88% of consumers believe that the core pain point of current catering flavors is the severe homogenization and lack of uniqueness. On the other hand, in terms of flavor innovation, 78.43% of consumers clearly expect catering enterprises to focus on "health-oriented" upgrades. Flavor innovation centered on health is becoming a key approach for catering enterprises to break through the homogenization predicament and achieve differentiated competition.

艾媒咨询 | 2025-2026年中国养生茶饮行业现状研究及消费者洞察报告

健康消费已成为国民消费升级的核心方向。在此背景下，养生茶饮作为“健康+饮品”的跨界赛道，凭借功能性与便利性的融合优势，逐渐从边缘品类走向消费主流，成为中国饮品市场的核心增长极。iiMedia Research（艾媒咨询）数据显示，2025年中国养生茶饮市场规模将达642.7亿元，同比增长25.3%，预计2028年将突破千亿元。
Health consumption has become the core direction of the national consumption upgrade. Against this backdrop, health-preserving tea beverages, as a cross-border track of "health + drinks", have gradually moved from a marginal category to the mainstream of consumption by leveraging the integrated advantages of functionality and convenience, becoming a core growth pole in China's beverage market. iiMedia Research data shows that the market size of health tea beverages in China is expected to reach 64.27 billion yuan in 2025, with a year-on-year growth of 25.3%. It is projected to exceed 100 billion yuan by 2028.

艾媒咨询 | 2025-2026年中国坚果炒货市场发展现状及消费趋势洞察报告

健康消费成为主流，中国坚果炒货市场正释放强劲增长活力。全球领先的新经济第三方数据挖掘和分析机构iiMedia Research（艾媒咨询）发布的《2025-2026年中国坚果炒货市场发展现状及消费趋势洞察报告》数据显示，2024 年中国坚果炒货市场规模已突破3000亿元；预计到2029年，这一规模将进一步攀升至4283亿元，5年间有望形成超千亿的增量空间。消费者对坚果炒货的需求持续升温。从日常休闲零食到日常健康补充，这类产品已深度融入大众生活，消费频次与覆盖人群不断扩大，为市场增长注入了持久且强劲的动力。
Health-conscious consumption has become mainstream, and China's nut and roasted snack market is releasing strong growth vitality. Data from the 2025-2026 Report on the Development Status and Consumption Trend Insights of China's Nut and Roasted Snack Market released by iiMedia Research shows that the scale of China's nut and roasted snack market had exceeded RMB 300 billion in 2024. It is predicted that by 2029, this scale will further climb to RMB 428.3 billion, and an incremental space of over RMB 100 billion is expected to be formed in five years.
Consumer demand for nuts and roasted snacks continues to rise. From daily casual snacks to daily health supplements, such products have been deeply integrated into people's lives. The frequency of consumption and the scope of covered consumer groups are constantly expanding, injecting lasting and strong impetus into market growth.

艾媒咨询 | 2025年H1中国调味品行业运行数据监测半年报

随着中国居民消费水平提升，消费者对饮食多元化和便捷性的追求不断升级，饮食场景不断细分，中国调味品市场呈现出“品牌众多、品类多元”的特征。iiMedia Research（艾媒咨询）数据显示，2024年中国调味品的整体市场规模达6871亿元，预计2027年将增长至10028亿元；2024年中国菜谱式调味品市场规模达522亿元，预计2027年市场规模将增长至1033亿元。2025年4-5月多部门发布文件强化食品监管、规范包装等，未来食品相关企业要明示预制菜使用，包装后续避用“不添加”类用语。
With the improvement of Chinese residents' consumption levels, consumers' pursuit of diversified and convenient diets is constantly upgrading, and the dining scenarios are increasingly segmented. As a result, the Chinese condiment market is characterized by "numerous brands and diverse categories". iiMedia Research data shows that the overall market size of condiments in China reached 687.1 billion yuan in 2024 and is expected to grow to 1,002.8 billion yuan by 2027. The market size of cook-based condiments in China reached 52.2 billion yuan in 2024 and is expected to grow to 103.3 billion yuan by 2027. From April to May 2025, multiple departments issued documents to strengthen food supervision and standardize packaging, etc. In the future, food-related enterprises should clearly indicate the use of ready-to-eat meals and avoid using terms like "no additives" in packaging.