In the past 2023, the catering prepackaged food (hereinafter referred to as catering food) track can be described as very lively. New rice and noodle products such as Anhui plate noodles and mashed potato noodles have become popular on the Internet, breakfast cereals have achieved double blessings of nutrition and function, new categories such as meat sausages and compound condiments have rolled up to new heights, and many brands have entered the frozen prefabricated track ......
Based on the new food and beverage products in the more than 2,000 products included in the new food and beverage platform Daily New Products created by Foodaily, Foodaily has extracted the following trends, hoping to provide reference experience for food and beverage innovation in 2024.
Healthier, tastier, more convenient
Rice and flour products ushered in an innovative climax
With the concept of healthy diet and consumers' attention to nutritional value, traditional instant rice and flour products have also begun to transform in the direction of health, diversification and high-end.
1.Staple food substitution, a new paradigm for healthOne of the most significant changes is that healthier non-fried pastries are gradually replacing traditional fried pastries.
Jinmailang Ramen Fan launched green braised beef noodles, focusing on "0 fried healthy noodles" to reduce the burden; Want Want Q rice noodle series has a new flavor, the dough cake is made of rice hot air drying, and the dough is soft and smooth. In addition to non-fried, the low GI concept has also entered rice flour products. Slow Candy Home launched low-GI slow sugar noodles, and Dr. Low Card launched slow-carb buckwheat noodles to bring healthy noodles to sugar control people.
Slow Candy House, Wangzai Club, Jinmailang Ramen Fan.
At the same time, with the innovation and development of technology, the staple food of rice and noodles has more alternative raw materials such as konjac, chicken, and shrimp.
Xiaoling Weasel launched low-calorie konjac snail powder, which is not only low-calorie, but also solves the pain point that snail noodles need to be cooked; Peppermint Health launched four flavors of konjac cereal rice, and Savage Diary launched konjac oatmeal chicken breast steamed dumplings, which are rich in dietary fiber and healthy and low calorie; Focusing on 3D printing molecular cooking technology, Modoushi has launched new products such as green juice ketogenic noodles, four shrimp noodles, and five shrimp noodles, bringing new choices of zero-carb staple foods.
Little Weasel, Mint Health, Magic Fighter.
2.Save time and effort, and easily restore the deliciousnessThere is often a big gap between traditional convenience and fast food and dine-in, which affects the eating experience. However, with the development of technology, the brand has made improvements in raw materials, production processes, preservation techniques, etc., to bring consumers delicious and healthy fast food products that are both convenient and close to dine-in.
First of all, local snacks have become the inspiration for brand product innovation, Jinmailang launched the Anhui plate noodle series, and Baijia Akuan launched Jinli Ancient Street small fresh noodles, which easily restore the authentic flavor. Secondly, fried rice should not only be convenient, but also restore the pot gas, Sunner launched a lot of fried rice with meat, which can be enjoyed with only a microwave. Finally, convenience food should not only achieve the coexistence of health and deliciousness, but also be more convenient, Mo Xiaoxian launched no-cook brown rice, which can restore freshly cooked brown rice by simply brewing, solving the pain point of time-consuming production; Hema launched frozen instant noodles, using the original soup freezing process, just open the bag and heat it to a boil.
Jinmailang, Shengnong, Mo Xiaoxian, Hema Xiansheng.
3.The dumplings are desserted, and the traditional pastry ushers in a new formIn recent years, in order to delink from seasonal and festive attributes and achieve stable sales throughout the year, many brands of quick-frozen glutinous rice balls have tried to give glutinous rice balls the attributes of desserts, such as reducing size, adding color, and innovating fillings. The innovation and change in these aspects have further weakened the seasonal attributes of glutinous rice balls, and gradually changed from seasonal staple foods to casual desserts, and the eating scene is constantly expanding, and the daily consumption of glutinous rice balls will also become a trend.
Wan Chai Pier is inspired by milk tea ingredients and has launched a series of Bobo balls, which can be paired with desserts and milk tea; Guangming integrates tea culture into traditional glutinous rice balls and launches Longjing tea glutinous rice balls, with a milky and fragrant fresh milk skin; Synear is a bold innovation in modeling, launching persimmon ruyi dumplings, which are not only cute in shape, but also have a beautiful meaning.
Wan Chai Pier, Bright, Miss Food.
4.Convenient Western-style pastry into the home kitchenWith the increasing diversification of the types of convenient fast food, convenient Western-style fast food has gradually entered the life of consumers. However, Western pasta often takes longer to cook, and in 2023, foodaily has found that many more convenient and delicious Western instant pasta dishes have appeared in the market, further expanding the category audience.
Pasta is the closest to the eating habits of Chinese in Western food, and in the past 2023, the instant pasta category has become more convenient. Quick-frozen food giant Sanquan has broadened its product line and launched microwave pasta, which can restore restaurant-level pasta with a simple microwave, solving the pain point of pasta making; The launch of the children's pasta series is not only easy to make, but also expands the audience of pasta products to children, opening up a new crowd scene.
Sanquan Foods, Yiya.
In addition to pasta, the Western-style pastry category is also emerging, among which the two sub-categories of beef roll and pizza are favored by consumers, and we note that in 2023, dairy companies and traditional Chinese frozen food companies will make new moves in this field. Microcolando launched a cheese beef roll, which is heated in the microwave for a short time and is ready to eat, and a large amount of cheese brings taste buds satisfaction; Sanquan launched a fresh microwave pizza, and I launched a meaty stone oven pizza, which is ready to eat in the microwave or oven.
Microcoland, Sanquan Foods.
Breakfast cereals are Chinese-style and functional
Brings comprehensive nutritional blessings
In 2023, the overall growth rate of oatmeal will slow down, and in order to attract the attention of consumers, breakfast cereals will become more and more diversified, infiltrating more scenes, and showing a trend of nutritional upgrading and functionalization. Quaker, Ozarks, Calbee and other brands have used technology and raw materials to bring consumers a richer breakfast choice.
1.Dietary fiber and nutrients are blessed to reduce the burden on the stomachOne of the biggest changes is that the breakfast cereal products in 2023 are no longer the scene of oats "dominant", but new products such as corn soup and rice-free porridge have appeared, creating a new concept of Chinese breakfast porridge through the application of Chinese breakfast ingredients such as corn and barley.
Quaker launched a new light and smooth rice-free porridge, using oats, barley and corn as raw materials to create a new concept of rice-free porridge, and at the same time added probiotics to help intestinal health; Jia Guolong Kung Fu Cuisine launched peeled corn custard, which only uses "water + sugar" to restore the good taste of the ingredients, bringing a new breakfast option other than oats.
Quaker, Hema fresh.
At the same time, dietary fiber and various nutritional elements have also become an important ingredient in breakfast cereals, and light burden, new texture, and full nutrition breakfast have become the innovation direction of various brands.
In addition to the soft and glutinous texture brought by the ultra-long steaming technology, the steamed glutinous instant oatmeal launched by Quaker also contains six kinds of nutrients such as vitamins and dietary fiber; Ozark launched 03mm ultra-thin crispy cereal, and with corn flakes, coconut chips, almonds and other high-quality ingredients, to create a new cereal with a crispy taste of high protein and high dietary fiber.
Quaker, Ozark.
2.Chinese nourishment goes into breakfast cereals2023 can be described as a year of Chinese nourishment, in addition to traditional tonic products, the concept of Chinese nourishment with the same origin of medicine and food has also entered the traditional breakfast, and many brands have applied Chinese nourishing ingredients such as red dates, yams, tangerine peel, and lion's mane mushrooms to breakfast cereals, bringing a convenient and nutritious Chinese nourishing breakfast.
Ozark launched three ready-to-eat cereals: Monkey Mushroom 6 Zhen, Quinoa 9 Red, and Chia Seed 8 Black, featuring non-fried new Chinese meals; Ximai launched Bazhen oatmeal, which adopts Bazhen formula to bring more nutrition; Southern Black Sesame launched black black kudzu yam corn paste to create a healthy food and nourishing breakfast with the concept of medicine and food.
Ozarks, West Wheat, Southern Black Sesame.
3.Kale plus, cereals with superfoodsWhen it comes to the nutritional benefits of breakfast cereals, superfoods have become the brand's go-to choice. According to the CBNDATA report, consumers are beginning to pay attention to the nutritional value of food and the safety of raw materials. In this context, superfoods based on kale and cranberries, with their rich nutrients and extremely low calorie properties, have successfully caught up with breakfast cereals and entered the public eye.
With the concept of whole grains + superfoods, Ozark and Pamela have launched a new generation of granola baked cereals, which are available in three flavors: matcha kale, black tea berry and peach coconut; Calbee has launched a hot kale fruit-flavored cereal, with a triple superfood of kale, cranberry and banana for a warm and nourishing taste.
Ozarks, Calbee.
Meat products are fully upgraded
Fresher, more convenient, and healthier
With the improvement of living standards and the strengthening of the concept of healthy eating, consumers' demand for meat products has changed from "full" to "well-eaten". This makes the current deep-processed meat products not only pay attention to meat quality and ingredient composition, but also bring fresh experience to consumers through the upgrading of process technology.
1.Cook right out of the bag, and cook one step fasterFor home kitchens, the process of preparing meat products before cooking is tedious and time-consuming. In response to these pain points, in the new products in 2023, meat product brands will pay more attention to the experience of use scenarios, and at the same time improve the quality of raw materials, providing consumers with more convenient and richer personalized choices.
Sanquan has launched a ready-to-cook beef series, the products are free to cut, wash, and conditioning, ready to cook out of the bag, and a variety of forms are cut in advance, which can be used in multiple scenarios such as frying, frying, roasting, stewing, and shabu-shabu; This flavor of fresh food launched Snow Mountain Black Pig original cut bacon, rich in double high-quality protein, can be fried directly; Xiaolu Lanlan launched the original cut cod, which was manually peeled and thorned, and the vacuum lock was fresh.
Sanquan Foods, Original Flavor Fresh, Fawn Blue Blue.
2.The meat sausage is rolled in, and the taste and form are both innovativeAmong low-temperature meat products, grilled sausages have always been a favorite of young people. In 2023, the meat sausage category will usher in explosive growth, and many brands will enter the meat sausage track, such as Oriental Selection, Fengwei Pie, Benwei Xian, etc. Data show that China's annual sales of grilled sausages have reached about 1.8 billion.
In the category of grilled sausages, "pure sausages" has become the most popular concept, and the high quality, freshness and meat content of meat have become the focus of consumers.
Little Yellow Elephant launched fresh meat sausages, with pure ingredients and freshness as the product highlight, only 72 hours from the farm to filling into sausages, and short-term processing is fresher; Catch Shrimp has launched rattan pepper flavored shrimp duoduoduo shrimp sausage, with a shrimp content of more than 80%, and fresh and sweet shrimp meat with a slightly hemp taste brings a new taste experience.
The brand not only focuses on preserving the original flavor and nutritional content of meat, but also develops new seasonings and ingredients to create more unique mouthfeel and flavor.
Anjing Foods launched a small ink sausage, using fresh and fragrant cuttlefish juice to adjust the color, the taste is crispy, and the meat is full of aroma; This flavor of fresh food introduces cheese juice and sausage, and the fresh and sweet milk aroma of Cheda cheese is matched with the aroma of meat, bringing a silky taste.
Catch shrimp, Yasui food, this flavor of fresh things.
Compound condiments while unlocking new scenes
While embarking on flavor exploration
1.The cooking scene is customized, and the compound condiments improve the cooking efficiencyWith the development of the seasoning industry, consumers' demand for condiments has become more refined and scenario-based, and more and more companies have begun to pay attention to using the concrete cooking scenes of consumers' kitchens to customize polyphonic products. Through the combination of different ingredients, seasonings and cooking methods, we provide consumers with more diverse and personalized products. We have observed that there are several aspects of the brand's innovation: starting from various ingredients, starting with cooking tools, starting with cooking methods, ......
McCormick has launched a special air fryer seasoning specially designed for air fryers, with three different flavors for all kinds of ingredients; June Fresh launched light salt honey braised soy sauce, which is specially born for braised soy sauce, with a more ruddy and translucent color, solving the problem of difficult color and high saltiness of traditional braised soy sauce; Dr. Low Carre launched the lo-mei soul seasoning, which can be marinated with meat and vegetables, restoring the delicious taste of fresh marinade; Totole launched banquet braised sauce and boiled sauce, which can be made into a dish with just a simple operation.
McCormick, Dr. Low Calorie, Totole.
2.Enrich the "shabu-shabu" scene and unlock itA new form of hot pot baseAs the largest category of compound seasoning, driven by the high growth rate of hot pot consumption, the hot pot base industry has also shown a rapid development trend, and the domestic catering industry is extremely rich in various hot pot categories.
In 2023, various condiment brands will also launch new hot pot base ingredients of various flavors, showing a diversified trend. Regional characteristic hot pots such as Yunnan-Guizhou sour soup hot pot and Hong Kong-style side stove have gradually entered the public eye, and overseas Japanese and Korean hot pot flavors have also been loved by young people.
Totole launched a series of authentic flavor pots with fresh soup, including three flavors: Guizhou red sour soup, Hainan dregs vinegar, and Hong Kong-style sand tea; Greedy Bowl launched a soup base series of Hong Kong-style fat sauce hot pot bases; Weishida has launched a Japanese-style sukiyaki soup base to restore the authentic flavor of Japanese cuisine.
Totole, Weishida.
3.Breaking the stereotype, Chinese and Western traditional sauces have started to explore flavorsIn 2023, condiment brands will launch new products across borders one after another, entering the ice cream, beverage and other markets. At the same time, traditional Western-style sauces such as ketchup are gradually breaking the stereotype and introducing new flavors with highly differentiated flavors, refreshing consumers' traditional perception of brand products with "familiar freshness".
McCormick launched a banana tomato sauce, using Vietnamese bananas with Xinjiang tomatoes to restore the classic tomato sauce in Southeast Asia, which is sweet and sour; For fried chicken, barbecue, barbecue and other scenes, Heinz has launched a series of dipping sauces in small secret jars, including amber sweet and spicy fried chicken dipping sauce, hot and spicy smoked skewer dipping sauce, tomato cranberry potato dipping sauce, and black pepper barbecue meat dipping sauce, which meet the needs of various scenarios.
McCormick, Heinz.
On the other hand, the spicy peanut brand Huang Feihong and the new tea drink brand Chayan Yuese have also crossed over into the seasoning market, bringing differentiated and innovative Chinese spreads.
Huang Feihong launched spicy peanut butter, which has a slightly spicy taste and chewed peanut granules, bringing a new peanut butter experience; Tea and Joy Colour combines Chinese hot sauce with Western cream to launch a light cream chili Chinese spread, which combines salty, sweet and spicy tastes, and is a versatile salty and spicy milky spread, focusing on spreading and dipping.
Huang Feihong, tea and pleasant color.
Aim at the demand,
Pre-made dishes have revolutionized the new table
In 2023, pre-made dishes will become the hottest topic in the catering pre-packaged food track. Although on social networking, prefabricated dishes have been pushed to the forefront out of consumer concerns and doubts about the unhealthy and opaque nature of prefabricated dishes, but it cannot prevent various companies from entering the prefabricated food track strongly. According to Ren Tuo's data, in the past 2023, the sales volume of prefabricated dishes such as net vegetables, semi-finished dishes, and fast dishes will reach 500 million yuan+, with a year-on-year growth rate of 30%.
After summarizing the new pre-made food products for 2023, foodaily has identified several trends in pre-made food innovation.
1.There is no need to thaw, and technological innovation helps to "ding" ready-to-eatAs a must-have cooking tool at home, the microwave oven is still a popular small household appliance for fast food. Under the accelerated pace of life, microwave fast food has a faster and lazier meal solution, and the product forms are becoming more and more diversified, without thawing, microwave packaging and exquisite seasoning have become the selling points of the product.
Sunner launched the domineering pistol legs, and bibigo launched the grilled chicken wings, all of which have been marinated, steamed and matured, and can enjoy delicious meat in the microwave for 6 minutes; Bibigo has launched breakfast buns, and Wan Chai Pier has launched microwave dumplings, so you can enjoy a delicious breakfast on the microwave.
Sunner Foods, bibigo, Wan Chai Ferry Pier.
2.Restore the taste of the restaurant, and you can easily reproduce the quality meal at homeIn addition to convenience and speed, "restoring the authentic taste of restaurants and easily adding a high-quality dish to the table" has also become an innovative point for prefabricated dishes to attract consumers.
Kaixiaozao launched a series of private dishes, including a variety of products such as sour and cool golden soup fat beef, tiger skin braised pork, etc.; Lu Youxian launched spicy grilled cod, which can be easily made in the air fryer without thawing, creating a new generation of grilled fish for one person; The first frozen prefabricated product, boiled beef, uses key fresh-locking technology, 0 preservatives are safer, and can be heated in a water bath or microwave.
The deer is fresh and unified.
3.Eat right out of the bag and enjoy the delicious snack anytime, anywhereWith the development of the night-time economy, new scenes such as chasing dramas and adding meals have also become a new direction for the development of prefabricated tracks, and people's supper is no longer limited to instant noodles and snacks, but has a richer choice.
Spicy Luli and Chuan Wazi jointly launched an instant version of spicy chicken, breaking the boundary between snacks and dishes; Catch Shrimp Ji launched abalone in sauce, ready to eat when you open the lid, and enjoy delicious small seafood anytime and anywhere; Ziyan Baiwei Chicken launches cold mille-feuille belly, which is spicy and crispy, and can be enjoyed at any time. These products are not only snacks, but also snacks, for consumers, lo-mei is no longer just chicken feet, duck neck, etc., but also evolved into a more diverse selection of lo-mei.
Spicy marinade, catch shrimp, purple swallow Baiwei chicken.