Tag Archives: food

China’s Emerging Hamburger Industry

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The hamburger, a fast food originating in Europe and the United States, has gained global popularity. Typically composed of a halved bun, meat, vegetables, sauces, and other ingredients, it has become a cornerstone of Western fast food.

The hamburger industry in China emerged from Western fast food, initially introduced by brands like KFC and McDonald’s. In recent years, driven by the accelerated pace of life and the growing demand for fast food, Western fast food has experienced rapid development in China. Hamburgers serve as the defining component of Western fast food, attracting consumers through their status as a ‘signature product’.

Chinese hamburgers have demonstrated strong market appeal and substantial development potential, solidifying their position as one of the most dynamic categories within the Western fast food industry in China. Brands like Tastien, at the forefront of this development, promote a fusion of Western and Chinese flavours, effectively capturing the ‘Chinese stomach’ through the combination of Chinese flavour and Western standards.

Statistics indicate that in 2024, China’s Western fast food market generated approximately RMB 298.3 billion, with the hamburger market comprising approximately RMB 32 billion. It is projected that in 2025, the Western fast food market will expand to RMB 330 billion, while the hamburger market will reach RMB 44.5 billion. This growth trajectory is anticipated to persist in the subsequent years.

Classification of the Hamburger Industry

Chinese marketeers categorise hamburgers on the type of meat patty:

– Beef burgers

– Chicken burgers

– Fish burgers

– Plant-based burgers

– Other meat burgers; including (Peking) duck burgers; McDonald’s once offered a limited edition of a spam burger with Oreo crumbs in China.

And also by style or region:

– American classic burgers

– Japanese burgers

– Australian and New Zealand burgers

– Mexican-style burgers

– High-end gourmet burgers

The hamburger industry chain

The hamburger industry in China comprises several stages: upstream, middle, and downstream. The upstream sector primarily involves beef, chicken, fish, vegetable meat, and other meats, along with wheat flour, yeast, sugar, oil, lettuce, tomatoes, onions, sauce, cheese, food additives, and other raw materials. Additionally, cold chain transportation and other industries are included. The middle section comprises hamburger brand operators. The downstream sector comprises offline stores and online platforms.

Typically, beef is used in hamburgers, but many Chinese consumers prefer chicken. Furthermore, with the improvement of Chinese consumers’ living standards and the acceleration of their development, they have increasingly prioritised the quality of their diet. Consequently, chicken is perceived as healthier than beef. Chicken production has maintained a steady growth trajectory. In 2024, Chinese chicken production amounted to approximately 15 million metric tons.

The Chinese hamburger industry caters to a diverse consumer base, encompassing individuals of various ages and socioeconomic backgrounds. Notably, young people, particularly teenagers, constitute a significant consumer segment. In 2024, the total population of China was 140.28 million, comprising 943.5 million urban dwellers and 464.78 million rural citizens.

The competitive landscape in the Chinese hamburger market is characterised by several major enterprises. Notably, international fast food chains such as McDonald’s, KFC, and Burger King dominate the market. These leading international fast food brands have set the objective of accelerating the expansion of their stores and cultivating the Chinese market.

In response to the accelerated expansion of Western fast food, the development pace of local Western fast food brands in China has not been hindered. These brands continue to establish themselves in first- and second-tier cities, further intensifying their market presence. Currently, the prominent brands of Chinese hamburgers include Wallace, Tastien, Happy Star Hamburger, Pale Hamburger, Midberg Halal Burger, Malezi Burger, Manlido Fried Chicken Burger, and others.

Various Chinese burgers offered by Tastien; including beancurd burgers, chilli chicken burgers, etc.

Traditional ingredients adapted for hamburgers

An interesting spin-off of the development of Chinese-style hamburgers is that some manufacturer of traditional ingredients have note this a new business opportunity. China’s leading producer of fermented beancurd (furu), Wangzhihe, has developed a version of this condiment for the use on hamburgers. Indeed, shouldn’t Chinese hamburgers be seasoned with Chinese flavours? Follow the link in this paragraph to read more about furu.

Slow Boat: beer + hamburgers

Slow Boat Brewery, a Beijing-based craft brewery, was founded in 2011 by Chandler Jurinka and Daniel Hebert. It started as a small pilot brewery in the mountains outside Beijing and has grown to become one of China’s largest craft brewers by production capacity. The brewery is known for its small-batch, creative beers and its dedication to promoting the Chinese craft beer movement. Its outlets also serve a broad range of hamburgers. Both the beer and the accompanying food tries to gear to the Chinese palate while also retaining a sufficient degree of foreignness.

Peter Peverelli has been actively involved in and with China since 1975 and frequently travels to the most remote regions of that vast nation. He is a co-author of a substantial book that explores the cultural factors that have contributed to China’s economic success. Peter has been involved in the Chinese food and beverage industries since 1985.

A Chinese innovation: rice from potatoes

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Recently, a special production line in Zhaotong, Yunnan Province, has created the world’s first potato rice. It is understood that this production line that converts potatoes into ‘rice’ is the result of more than five years of research and development led by Wu Qi, an academician of the Chinese Academy of Sciences and a polymeric physical chemist. This is not only the first production line in China to turn fresh potatoes into dried rice, but also the first in the world.

Nutrition

According to the report, potato rice retains 90% of the nutrients of potatoes and the protein content is 27% higher than that of traditional refined rice noodles. After the first batch of potato rice was launched, Zhaotong Mekong conducted product stability tests among people with diabetes and obesity. Judging from the situation of regional sales tests, there is a tendency for supply to exceed demand. After more than a month of trial sales, the repurchase rate of diabetics and people who lose weight is relatively high.

Easy to handle

Because potato rice has been processed at high temperature and high pressure, consumers can steam the potato rice without washing it. In addition, the amount of water and time required to steam potato rice is much less than the amount of water and time required to steam white rice. Some consumers feedback that potato rice is convenient to cook, and it not only feels close to rice in the mouth, but also smells like potatoes.

Price

At present, the price of potato rice is still higher than that of ordinary rice. According to the official platform of Zhaotong Meikang Agricultural Company, the price of potato rice is RMB 66 per box of 950g.

Top producer

As one of the world’s largest potato producers, China has ranked first in the world for many years. For Chinese consumers, the research on potato rice is expected to make high-yield potatoes a staple food for people, which will help solve the problem of food security. For fresh potatoes with a large yield, this new form of potatoes can solve the problem that fresh potatoes have a short storage time and are not conducive to preservation to a certain extent. potato rice can reduce the need for ventilation and climate control during storage, and it is also more convenient for logistics and transportation.

The process

Wu Qi’s team integrates macromolecular physics theory, food macromolecular processing and polymer extrusion granulation technology, focussing on the research and development of high-water extrusion and reorganisation technology of plant polysaccharides and protein complex systems. Through precise control of temperature, humidity and enzymatic time, fresh potatoes are transformed into diameter 0.5 -1mm rice granular finished product. Simply put, the research team changed the characteristics of macromolecules from the physical level, reshaped the starch chain of potato crops, and turned fresh potatoes into potato rice with good taste.

Peter Peverelli has been actively involved in and with China since 1975 and frequently travels to the most remote regions of that vast nation. He is a co-author of a substantial book that explores the cultural factors that have contributed to China’s economic success. Peter has been involved in the Chinese food and beverage industries since 1985.

Chinese Dishes Reimagined in Coffee and Alcohol

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During a recent excursion through Shanxi, Henan, and Hebei provinces, we extended our stay in Luoyang, a third-tier city in northern Henan province. Luoyang served as the capital of China during the Sui (581–618) and Tang (618–907) dynasties. One evening, as we journeyed to a restaurant, we encountered an intriguing bar en route, advertising with coffee-based cocktails. Given the early hour, we decided to explore this establishment. This proved to be an auspicious decision. We indulged in several highly innovative cocktails.

The name of the bar, Linshi, held intrigue, translating to “Temporary.” Founded by Ma Lekai, an award-winning Chinese barista, the establishment boasts diplomas and accolades adorning its walls.

The colour scheme of the bar, predominantly yellow, is complemented by shades of orange and brown, creating a striking contrast with the greyish hues. We perused the menu with the intention of sampling some captivating cocktails.

Americano

Given my preference for Americanos, I opted for a cocktail bearing the same name. The Chinese translation, Meiguolao, translates to “Yankee,” likely a subtle reference. The recipe incorporates a martini base, complemented by exceptionally light coffee, even lighter than a traditional Americano. The light coffee imparted a slightly sour character, resulting in a martini with a bitter aftertaste of coffee. Personally, I found this combination to be an ideal match.

Kiwi

Another member of our party sampled a Luanchuan kiwi (Luanchan is a region in Northwest China where kiwis are cultivated): pureed kiwi infused with coffee and a touch of Luoyang’s local liquor, Dukang. This combination required some time to fully appreciate, but ultimately, it yielded a satisfactory taste experience.

Dish as inspiration

The staff is consistently experimenting with new recipes. As I was likely the first foreign visitor, they allowed our group to sample a newly designed cocktail: Hulatang, Hula Soup. Hulatang is a slightly sour and spicy soup, a traditional specialty of Luoyang. Linshi has once again utilised the sour undertone of soft coffee, combined with Dukang and a touch of pepper for the hot undertone. For me, this was also a potential success cocktail. It is also a remarkable example of recreating a traditional dish in a contemporary manner.

Clientele

Linshi operates in the high-end segment. However, according to the manager of this branch (one of four in Luoyang), the business is performing well. Linshi was established in 2014, making it exactly 10 years old when we visited. The relatively young clientele tends to visit later in the evening. Linshi is open until 1 a.m. When I return to Luoyang, I will certainly make a visit to this establishment.

If you like this post, you may also want to look at this post introducing medicinal cocktails in China.

Peter Peverelli has been actively involved in and with China since 1975 and frequently travels to the most remote regions of that vast nation. He is a co-author of a substantial book that explores the cultural factors that have contributed to China’s economic success. Peter has been involved in the Chinese food and beverage industries since 1985.

New Food Ingredient: The Rise of Stevia Polyphenols

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n the Announcement No. 1 of 2025 of the Health Commission (the former Ministry of Health of China) officially approved stevia polyphenols as a new food raw material, alongside stevia glycosides, as the two “star ingredients” of stevia.

For an extended period, stevia has garnered significant attention due to its abundance of stevia glycosides, a natural sweetener, and its role as a crucial sugar substitute in the food industry. The legalisation of stevia polyphenols has undoubtedly paved the way for the expanded application of stevia. Its antioxidant and multifaceted health benefits anticipate its emergence as a preferred choice in the domains of food and healthcare products, potentially surpassing the popularity of stevia glycosides.

Originating from South America, stevia was introduced to China in the 1970s and has since gained widespread cultivation in Hebei, Gansu, Shandong, and other regions. The sweetness of stevia glycosides in its leaves is approximately 200-300 times greater than sucrose, making it the cornerstone of natural sugar substitutes. However, during the extraction process of stevia glycosides, a “side product” emerged—stevia polyphenols.

Stevia polyphenols constitute 2%-4% of the dried stevia leaves, primarily comprising chlorogenic acid, caffeic acid, quercetin, and other active ingredients. High-purity products are obtained through extraction technology, resulting in a total polyphenol content exceeding 40%. The polyphenols are derived from stevia leaves through ethanol extraction, filtration, purification, concentration, drying, and other processes.

In 2025, stevia polyphenols officially became a new food raw material in China, ushering in a novel trajectory for the application of stevia in the food sector.

What are plant polyphenols?

Plant polyphenols are secondary metabolites synthesised by plants during their growth. They constitute a diverse class of compounds characterised by the presence of multiple phenolic hydroxyl structures. These compounds are composed of benzene ring structures, each bearing one or more hydroxyl (-OH) groups on each benzene ring, conferring them with robust antioxidant properties and the ability to neutralise free radicals.

Plant polyphenols can be categorised based on their chemical structure, primarily comprising flavonoids, proanthocyanins, hydrolyzed tannins, simple phenolic acids, and other major categories.

Plant polyphenols serve as essential nutrients produced through photosynthesis, playing a multifaceted role within the plant body. These compounds contribute to disease resistance, pigment formation, structural support, and regulation of the growth cycle. Polyphenols are typically stored in various plant parts, including roots, stems, leaves, flowers, fruits, and epidermis.

Which foods are rich in polyphenols?

Plant polyphenols constitute a diverse class of natural compounds widely distributed in plants. Their content ranks second only to lignin, cellulose, and hemicellulose. Over 600 plant species are known to contain higher levels of polyphenols compared to other compounds.

In daily life, foods rich in polyphenols include various fruits (e.g., apple peel, grape peel), vegetables, tea, coffee, seeds, grains, beans, olive oil by-products, cocoa, vanilla, and spices.

Related extracts exhibit remarkable diversity, such as apple polyphenols, pomegranate polyphenols, sour cherry polyphenols, blueberry anthocyanins, grape resveratrol, green tea polyphenols, coffee chlorogenic acid, and dark chocolate cocoa polyphenols, among others.

Which newly approved ingredients are polyphenols?

In addition to stevia polyphenols, numerous new food sources primarily contain polyphenols or polyphenol derivatives.

Sugarcane polyphenols are among the recently approved food ingredients. Sugarcane polyphenols are naturally extracted compounds from sugarcane. The primary constituents include total polyphenols, total flavonoids, and proanthocyanins, which possess substantial biological activity and commercial value.

A recent study demonstrated that this polyphenol exhibits potent inhibitory effects on α-glucosidase and α-amylase enzymes in the small intestine. This action effectively retards the degradation of carbohydrates within the digestive tract, thereby reducing the absorption rate of monosaccharides such as glucose and fructose. Consequently, it contributes to sugar control. Primarily, this polyphenol is utilised in the development of low-glycemic index (GI) food products.

Shanghai TPM, a subsidiary of Australian International Ingredients, has recently declared sugarcane polyphenol as a new food raw material. Their product portfolio encompasses Phytolin@phenol® sugarcane polyphenols and Polynol@phenol@sugarcane polyphenol food ingredients.

Milk tea by Hankou Erchang contains phytolin

Phytolin@

Phytolin® has emerged as an innovative raw material in the weight management sector, serving as a sugar substitute and effective sugar control agent.

Catechin

Catechin, a newly approved food raw material in 2023, finds applications in beverages and candies. When consumed in conjunction with gallocate (EGCG) as outlined in Announcement No. 17 of 2010, the recommended daily intake is limited to ≤300 mg (measured in total catechin content).

Catechin constitutes the primary polyphenol in tea, comprising 12% to 24% of the dry weight and 60% to 80% of the total polyphenol content. It is predominantly found in green tea, black tea, and oolong tea varieties.

The catechin family comprises four main types (C): epigallic catechic acid (EGCG), pyglytic catechin (EGC), capechic acid (ECG), and epicatechin (EC).

In Japan, catechin has gained recognition as a functional raw material for weight management, a concept that consumers highly value. This recognition may be attributed to the success of Huawang, a company that introduced Healthia green tea in 2003. Since then, Huawang has sold an impressive 3.1 billion bottles of Healthia green tea over a 21-year period, as of the end of 2024.

Tea polyphenols, also known as polyphenols, are polyphenolic compounds primarily extracted from tea leaves as food ingredients. As a food additive antioxidant, they are permitted in over 60 sub-food categories in GB 2760, including oils and fats, jams, nuts, pastries, meat products, aquatic products, canned foods, seasonings, beverages, and puffed foods.

The permitted addition range is between 0.1g/kg and 0.8g/kg, with varying allowable amounts for different product categories. The quality standard adheres to the national standard “GB 1886.211-2016 Food Safety National Standard Food Additives Tea Polyphenols”.

These polyphenolic ingredients can be utilised in both domestic and international food applications. However, foreign dietary supplements often employ a wider range and more diverse types of polyphenol food ingredients.

Apple polyphenols

Apple polyphenols are primarily derived from apple peels, particularly immature green apples, which are rich in polyphenols. The polyphenol content in immature fruits is approximately 10 times higher than that of ripe fruits. Apple polyphenols encompass a diverse range of phenols, including chlorogenic acid, catechin, epicatechin, apple condensed tannin, root peel, root skin, and anthocyanin.

BGG

BGG is a reputable supplier of apple polyphenol food ingredients. They possess the process of extracting apple polyphenols from immature green apples and have obtained intellectual property protection in China and the United States. Furthermore, BGG has conducted clinical trials investigating the role of apple polyphenols in weight management and has received strong scientific research endorsement. Notably, BGG’s apple polyphenols are marketed in the Korean market, where their jelly bars and oral solutions have gained popularity among consumers.

As a byproduct of the wine and juice industry, grape seeds contain a high polyphenol content, ranging from 60 to 70%. The primary polyphenols include catechins, epicatechins, proanthocyanins, and proanthocyanidins (OPC), which are the core active ingredients. Grape seed polyphenols have garnered significant market recognition and have long been the cornerstone of the oral beauty market. Notably, the 2024 Swisse grape seed niacinamide tablets available on Taobao Online stand out in comparison to similar products.

Lychee polyphenols

In addition to the aforementioned polyphenols, another polyphenol is extracted from lychees. Lychee polyphenols are a specific type of polyphenolic substance derived from lychees. Different parts of lychees, such as the flesh, kernels, and shells, contain a diverse range of polyphenols. The polyphenols found in lychee fruit primarily consist of protocatechic acid, catechins, chlorogenic acid, caffeic acid, epicatechins, butylic acid, p-coumic acid, rutin, valeric acid, and others.

Numerous products utilise this raw material. For instance, lychee polyphenol vegetarian capsules are designed to provide a dual effect of “fatigue reduction and weight management.” Low molecular weight polyphenols were obtained through low-temperature extraction, resulting in a threefold increase in absorption rate. Trial testing has been conducted to validate the efficacy of this process.

Polyphenol compounds

Concurrently, the application of single polyphenol ingredients has also emerged as an optimistic direction for certain enterprises.

For example, a dietary supplement launched by one such enterprise incorporates pomegranate extract, keratin, turmeric, bitter orange (fruit), green tea (leaf extract), grape extract (skin and seeds), organic blueberry fruit extract, apple extract, wild cherry berry extract (berry), olive extract (fruit), acai berry (fruit), Noli (fruit), alfalfa (whole plant), hawthorn berry powder, and celery extract (seeds).

The product comprises over 10 components, including pomegranate, turmeric, and blueberry, that are rich in plant polyphenols. These polyphenols are amplified through synergy, emphasising plant-based and natural ingredients.

In light of the approval of stevia polyphenols, more polyphenols are anticipated to be considered for inclusion in the list of new food ingredients in the future. Polyphenols, due to their high purity and antioxidant properties, are expected to gain popularity as a raw material in the food and health food industries. They will play a significant role in dietary supplements, beverages, snacks, dairy products, and other sectors.

Peter Peverelli has been actively involved in and with China since 1975 and frequently travels to the most remote regions of that vast nation. He is a co-author of a significant book that delves into the cultural factors driving China’s economic success. Peter has been involved in the Chinese food and beverage industries since 1985.

Future Prospects for Sports Nutrition in China by 2028

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Another innovation on this site: a direct translation of an interesting article in the Chinese food industry press. This time: an interview with Bai Houzeng, Director of the Sports and Nutritional Food Branch of the Chinese Society of Food Science and Technology

Introduction

After more than 20 years of accumulation and development, China’s sports and nutritional food industry has sunk from the “pyramid” professional competitive market to the mass fitness market, and the products have also developed from the original protein powder to today’s diversified products such as protein bars, creatine powder, electrolyte drinks and energy glue. According to the In-depth Market Analysis and Development Trend Forecast Report of China’s Sports Nutritional Food Industry from 2024 to 2030, it is expected that by 2027, the number of people who regular visit sport schools in China will rise to 460 million, and the demand for sports nutrition food will be further increased. How to continue to innovate in the fierce competition, cultivate new productivity, and constantly meet the increasingly diversified consumer demand has become a new issue facing the development of the sports nutrition food industry. At the beginning of the New Year, the reporter interviewed Bai Houzeng, director of the Sports Nutrition Food Branch of the Chinese Society of Food Science and Technology. From the comment of this practitioner who has worked hard in the field of sports nutrition food for more than 20 years, the development vein of the sports nutrition food industry can be clearly seen. In the development of the industry, scientific and technological innovation has always accompanied him and escorted the industry.

Kangbite ad

Q: What stages of development have China’s sports and nutritional food industry gone through?

Bai Houzeng: China’s sports nutrition food industry has gone through the initial stage, growth stage and rapid development stage, and is currently in the stage of rapid development.

The initial stage of the sports nutrition food industry began in the late 1980s. With the vigourous development of the Olympic economy and national fitness, the sports nutrition food industry began to enter China. In the early development of China’s sports and nutritional food industry, it was mainly concentrated in the professional athletes group, with a single product type and a relatively small market scale. In 2001, Kangbite, China’s first professional sports nutrition food enterprise integrating research and development, production and sales, was established, taking the lead in introducing the scientific concept of sports nutrition into the field of competitive sports.

At the beginning of the 21st century, with the increase in public health awareness and the growth of the sports population, sports nutrition began to expand to a wider range of fitness enthusiasts and the mass market. Through the joint efforts of the science and technology community and the industry community, the construction of sports nutrition food standards was launched in 2004. In 2015, the National Standard for Food Safety General Rules for Sports Nutritional Food was released. In 2017, Compit became the first enterprise in China to obtain a license for the production of sports nutrition food and produce its own brand products. In 2019, sports nutritional food was included in the China Sports Industry Catalogue. Since then, China’s sports nutritional food industry has entered the stage of standardised development. The types and quantities of sports nutritional food have grown rapidly, and the market scale has been expanding.

In recent years, thanks to the support of national policies and the promotion of the “Healthy China” strategy, China’s sports and nutritional food market has entered a stage of rapid development. Domestic and foreign brands have entered the market one after another. The demand for subdivisions is increasingly vigourous, and the market scale continues to expand.

Q: Can you talk about the current situation and problems of the development of China’s sports nutrition food industry?

Bai Hou Zeng: After more than 20 years of accumulation and precipitation, China’s sports nutrition food industry has formed a relatively complete industrial chain, with a rich variety of products in the market and huge market potential.

At present, China’s sports and nutritional food market is growing rapidly, and the development of categories is showing a global trend. The top three categories in China’s sports nutrition food market are protein powder, sports drinks and energy bars. This is different from foreign markets. For example, the top three categories in the U.S. sports nutrition food market are sports drinks, protein powders, energy bars and gels (gel).

According to relevant data, from 2017 to 2023, the market size of energy bars and protein bars in China increased from RMB 1.31 billion to RMB 2.45 billion, and it is expected to reach RMB 4.513 billion in 2028. Relevant data predicts that from 2022 to 2028, among the world’s 18 major sports and nutritional food markets, China’s market scale is predicted to rank sixth in the world, with an average compound annual growth rate of up to 40%, which is far higher than the average growth rate of the global sports and nutritional food industry.

Q: In recent years, the development of China’s sports nutrition food industry has pressed the “fast forward button”. What do you think are the main factors that promote industrial development?

Bai Hou Zeng: The rapid development of China’s sports and nutritional food industry is mainly due to the support of policies, the increasing demand for mass consumption and the continuous improvement of standards.

In terms of policy support, in recent years, “Several Opinions on Promoting the Development of the Health Service Industry”, “Healthy China 2030” Planning Outline” and “Guiding Opinions on Promoting the Healthy Development of the Food Industry” have been issued successively. In July 2021, the State Council issued the National Fitness Plan (2021-2025), which promoted the high-quality development of the sports nutrition food industry at the national level. In 2022, the “Opinions on Building a Higher-level National Fitness Public Service System” issued by the General Office of the Central Committee of the Communist Party of China and the General Office of the State Council pointed out that by 2025, a higher-level national fitness public service system will be basically established, and the per capita stadium area will reach 2.6 square metres, and you will often participate in sports The proportion of people exercising reached 38.5%. By 2035, a universal fitness public service system suitable for modern socialist countries will be fully established, and the proportion of people who regularly participate in physical exercise will reach more than 45%. Sports, fitness and sports and leisure will become a common way of life, and people’s physical literacy and health level will be at the forefront of the world.

At the same time, the increasing demand of the masses is also an important factor in the rapid development of the sports and nutritional food industry. With the help of policies, attention from all walks of life to the sports industry continues to increase, and the enthusiasm of the people to participate in sports continues to rise. Data shows that the proportion of people who regularly participate in physical exercise in China has reached 37.2%. By the end of 2023, China’s per capita stadium area had reached 2.89 square metres, which had exceeded the standard of 2.6 square metres per capita planned by the 14th Five-Year Plan. As more and more people participate in various sports and fitness activities, the demand for effective sports nutritional food solutions is also increasing.

In addition, the continuous improvement of standards has also promoted the development of the sports and nutritional food industry. The General Provisions of the National Standard for Food Safety and Sports Nutritional Food clearly states that China defines sports nutritional food as the physiological and metabolic status, exercise ability and the requirements of the sports population (referring to the people who participate in physical exercise 3 or more times a week, the duration of 30 minutes or more each time, and the intensity of each exercise reaches medium or above) Food specially processed for the special needs of certain nutrients. In addition, the “Quality Management Standard for Food Production Enterprises Part 1: Sports Nutritional Food” was implemented in 2022. This is the first local standard for quality management standards classified by food category names issued by Beijing, and it is also the first quality management standard formulated for sports and nutritional food production enterprises in China. It plays an important guiding role in standardising the production behaviour of sports nutritional food production enterprises in Beijing, improving the quality management ability and integrity awareness of enterprises, improving the quality and safety level of sports nutritional food, and promoting the high-quality development of the industry.

Q: What do you think is the core of the development of China’s sports nutrition food industry?

Bai Houzeng: In the development of China’s sports and nutritional food industry, the core of scientific and technological innovation has always been indispensable. It can be said that scientific and technological innovation is the “life gate” of the sports and nutritional food industry.

The consumer group of sports nutritional food extends from professional athletes to the mass fitness group, but the products are not simple “copying”, and innovation is more difficult. Because the needs of the mass fitness group are different from those of professional athletes, when enterprises carry out product research and development and innovation, they should start from the market demand and comprehensively consider the taste, nutritional distribution ratio, cost and application scenarios. Especially for different sports scenarios, the products are very different. For example, although marathon runners and cross-country runners are all running, the products designed and developed are quite different. What is particularly impressive is the process of successful research and development of energy glue by domestic enterprises. From contact concept, research and development innovation to product implementation, it has been polished for 1 year. The penetration rate of energy glue in marathons is as high as 86%.

With the help of policies, the escort of standards, the support of science and technology, the drive of innovation, and adhering to the original intention of “making people’s lives better”, China’s sports and nutritional food industry is making great strides into an era of great development.

Source: 2025-02-10 China Food News

The value of the 2025 Chinese market for sports drinks was RMB 28.1 billion; up 8.5%.

Peter Peverelli has been actively involved in and with China since 1975 and frequently travels to the most remote regions of that vast nation. He is a co-author of a significant book that delves into the cultural factors driving China’s economic success. Peter has been involved in the Chinese food and beverage industries since 1985.

2024 Catering Industry Innovation Report

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In recent years, China’s catering industry has been growing continuously. In 2023, the recovery speed of catering far exceeded that of other commodity retail sectors, and the momentum will continue in 2024. According to the data of the National Bureau of Statistics, the national catering revenue was about RMB 3.5 trillion yuan, an increase of 6.6% year-on-year.

The scale of catering brands is increasing day by day, and the pace of chain-isation is accelerating. The proportion of brands with more than 100 stores is increasing year by year. Moreover, the scale of the takeaway market is about RMB 1.2 trillion, which has become an important growth engine of the catering market.

Background of innovation

  • Consumption upgrade: quality demand has improved, consumers pay attention to catering quality, experience needs are also diversified, and special theme restaurants are becoming more and more popular.
  • Intensification of competition: The competition in the industry is fierce, and cross-industry competition is also under pressure, which promotes the continuous innovation of catering enterprises.
  • Technological progress: The Internet and the application of intelligent devices bring new opportunities to the catering industry.
  • Cultural integration: Different cultural exchanges provide materials for catering innovation.
  • Popularisation of healthy eating: Consumers’ requirements for catering health are increasing.

Direction of Innovation and achievements

Diners enjoy healthy and colourful food at Fengxiyuan
  • Product innovation: integrating multiculturalism, combining scientific and technological elements, paying attention to healthy nutrition, and exploring special ingredients. There are excellent innovative restaurants such as Coucou Hot Pot, Taishan Food Festival, Fengxiyuan Restaurant, Western fast food brands, etc.
  • Service innovation: personalised services and intelligent services. The children’s meal service of Xibei Noodle Village, the convenience and innovation of hometown chicken, the diversified service of Naixue‘s tea, and the intelligent service of Haidilao and Hefu Noodles are all excellent.
  • Marketing innovation: social media marketing, experience marketing, cross-border cooperation. Tastin’s social marketing, the experience activities of hometown chicken and Xibei noodle village, and cross-border cooperation such as Laowang and Link are all very eye-catching.
  • Business model innovation: popularisation of dining + drinking mode, omni-channel model, new retail + catering model, special store model, introduction of catering in home stores, etc.

Future development trends and prospects

  • Business model and category development: the degree of chain-isation and branding has been improved, and the category has been subdivided and characterised by operation.
  • Consumption experience and service: omni-channel operation has become the norm, and scenario-oriented and immersive experience are favoured.
  • Product innovation and supply chain: healthy dish innovation, intelligent and digital supply chain management.
  • Market competition and industry pattern: the potential of market failure is huge, and the brand’s overseas exit is accelerating.

Conclusion: China’s catering industry is booming and continues to innovate. Catering brands actively seek change and constantly open up new paths. In the future, catering enterprises should keep pace with the times, continue to innovate, and meet the diversified needs of consumers. Super brand strategic consulting will also contribute to the prosperity and development of China’s catering industry.

Peter Peverelli is active in and with China since 1975 and regularly travels to the remotest corners of that vast nation. He is a co-author of a major book introducing the cultural drivers behind China’s economic success. Peter has been involved with the Chinese food and beverage industries since 1985.

The Rise of Herbal Health Waters in China

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sugar-free tea beverage undoubtedly were the major trend in the Chinese beverage industry in 2023. Tea drinks in general are healthier and more refreshing than all those funny bubble teas that Chinese consumers started drinking in the years before.

With the growing concern for health, moving on to sugar-free tea beverages was a logical step. Data show that the year-on-year growth rate of sugar-free tea in 2023 was as high as 110%, the market size exceeded RMB 10 billion. That year saw the introduction of 64 new sugar-free tea products.

It seems that the next step for 2024 is adding more nutritious ingredients, in particular herbal extracts from TCM plants. This also fits in with the ongoing ‘national trend’ (guochao), which explains why the new drinks category is referred to as ‘Chinese health water’ (zhongshi yangshengshui). A market survey dating 2024 predicts that the compound annual growth rate will exceed 88% over the next five years. By 2028, sales are expected to exceed RMB 10 billion.

It is too early to say that these health waters will canabalise the entire market for sugar-free tea drinks, but they will certainly take a considerable part of it.

Let’s look at a few of health waters that are already on the market.

Genki Forrest – red bean and barley
Haowangshui – dried orange peel
Keyang – green bean

Nestlé

Foreign players have also noted the TCM trend. Nestlé China has launched two new beverages: white mulberry oolong and hawthorn tangerine peel in 2024.

Peter Peverelli is active in and with China since 1975 and regularly travels to the remotest corners of that vast nation. He is a co-author of a major book introducing the cultural drivers behind China’s economic success. Peter has been involved with the Chinese food and beverage industries since 1985.

Innovative Cheese Snacks Designed for Children

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Cheese consumption has been increasing at an incredible speed in China during the past few years, considering that not so long ago, almost all Chinese were abhorred about the smell of cheese. Cheese supply volume in China has surged from 140,000 tons to 270,000 tons during the period 2017-2022. This figure is expected to maintain double-digit growth, far above the world average for the coming years.

Although the average cheese consumption in China is far below many Western countries as well as Japan and Korea, it has significantly increased from 80g/person/year in 2017 to 130g/person/year in 2021. At the 2022 China Cheese Development Summit Forum, the Dairy Association of China released an action plan, proposing that the national cheese production would reach 500,000 tons by 2025. Much of the cheese sold in China is processed, but non-processed is increasing.

A uniquely Chinese development is that Chinese cheese producers are focusing their own R&D on developing one-bite cheese snacks, for all ages, but in particular for children. This is partly a result of the pressure of the Chinese authorities to increase dairy consumption among children. Such products include cheese sticks, cheese slices, cheese strips, etc. Cheese sticks form the most popular type, which was first launched by Milkana, but was popularized by Milkground. Presently, driven by the increasingly intensive market competition, dairy enterprises have rolled out a wide range of cheese sticks with distinctive features. Apart from various funny shapes, including ‘cheese lollies’, they are also experimenting with flavours. A good example are Milkana’s strawberry flavoured cheese sticks.

This ad by Milkground presents their range of cheese sticks in various flavors: coconut, grape and natural. It promises a calcium content 7 times that of liquid milk. It has added Vitamin D. The animals indicate how fast your child will grow, if you let them snack on Milkground cheese sticks.

The current trend towards more nutritious snacks is also influencing the design of cheese sticks. Dr Cheese has launched a cheese stick sandwiched between two layers of dried seaweed.

Cheespirit has launched a series of innovative products in 2023: ‘Vegetable & Fruit Growing Up Cheese Sticks’. The company claims to have selected 8 kinds of ‘super vegetables and fruits’ to create high-calcium and high-VC cheese sticks, containing 3% dietary fibre. The calcium is 100% milk calcium, with a 1.8:1 calcium-phosphorus ratio. The product contains 40% whey protein, as well as algal oil DHA and various trace elements derived from vegetables and fruits, providing nutrients such as protein, dietary fibre, vitamins and other basic nutrients needed by children. It contains no preservatives. It uses two innovative two-colour-flavours: Lele orange (tomato, carrot and apple compound flavour) that contains β-carotene; and absolute purple (purple sweet potato, purple cabbage blueberry complex flavour) containing anthocyanins to help the children’s growth.

If this post is of interest to you, you may also want to read:

Cheese in China – a gargantuan challenge

Peter Peverelli is active in and with China since 1975 and regularly travels to the remotest corners of that vast nation. He is a co-author of a major book introducing the cultural drivers behind China’s economic success. Peter has been involved with the Chinese food and beverage industries since 1985.

Why Young Chinese Consumers Prefer Online Bakeries

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In Shanghai, bread has become an indispensable part of young people’s lives, whether it’s gathering with friends, exploring every corner of the city on a City Walk, or at various social events, bread has become a must-have food companion.

With the popularity of the Internet and changes in lifestyle, young people in Shanghai are revolutionizing the way they buy bread. From queuing up in physical stores to buying bread online, this shift not only reflects the change in consumption patterns, but also drives the innovation and development of the entire baking industry.
Bread has always been loved by the public as a quick and delicious breakfast and snack, and more and more young people are no longer satisfied with buying bread in traditional offline bakeries, but choose to buy bread online.

Metropolis

In the fast-paced metropolis of Shanghai, traditional bakeries seem to be losing favour with younger consumers. According to Winshang Big Data, although Shanghai has more than 1,300 bakery shops, ranking first in the country, young people are more inclined to buy bread online.

Left-overs

Driven by the wave of digitalization, online shopping has become an important part of modern life. For busy young people in Shanghai, buying bread online is not only convenient and fast, but also enjoys more discounts and choices. Recently, a method of food sales called ‘leftover blind boxes’ has quietly emerged, which is highly sought after by young people because it is labelled as money-saving, fun, and environmentally friendly. In addition, bakery accounts on social media platforms have become a new front to attract customers. Through the release of activities such as ‘Discount Blind Box’ and ‘Free Tasting’, it has successfully attracted the attention and participation of a large number of young users. This seems to be the next step after the appearance of good boxes in previous years.

Buying bread is crazier than buying clothes

In Shanghai, the fashion capital, young people are just as crazy about food. Compared to traditional bakeries, online bakeries are more diverse in styles and flavours. Shanghai’s bakeries have a variety of cake styles, so many that they may be more than you can imagine: from classic baguettes to creative matcha breads, from healthy breads with low sugar and fat to rich sandwiches. From classic French desserts to innovative varieties infused with Chinese flavours, Shanghai’s bakeries cater to every taste. There is a wide range of styles to make people dazzled.

Blind boxes

In recent years, the blind box economy has risen rapidly in China, and major businesses have launched blind box products to attract consumers.  Blind boxes, as an emerging marketing method, have found its place in the food industry. The bread blind box packages launched by major merchants not only increase the fun of shopping, but also provide consumers with more opportunities to try unknown flavours. And under this trend, the bread industry is not to be outdone by launching the bread blind box. These mystery boxes often contain a variety of random styles of bread, making every opening full of surprises. Consumers don’t know exactly what styles and flavours of bread they will get when they buy it, and this sense of mystery and anticipation makes young people want to stop. For young consumers who are looking for novelty and curiosity, this way of buying has an irresistible appeal.

Recommended other posts:

Bread in China – from snack to staple, though still for the young urban

Some Chinese bakery statistics

Uncle and Aunty Xiong, French bakers in Beijing

 

Peter Peverelli is active in and with China since 1975 and regularly travels to the remotest corners of that vast nation. He is a co-author of a major book introducing the cultural drivers behind China’s economic success. Peter has been involved with the Chinese food and beverage industries since 1985.

Understanding China’s Tomato Paste Production Chain

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Introduction

The industrial chain of tomato paste production mainly includes tomato planting, harvesting, processing, packaging and sales. Its upstream industries include tomato planting, pesticides, fertilizers, agricultural machinery, etc.; The midstream link is the production and processing of tomato paste, including cleaning, crushing, deseeding, concentration, seasoning and other steps, which require advanced processing equipment and technical support; The tomato paste produced by midstream production enterprises is packaged and sold through downstream sales channels, and is widely used in ready-to-eat fast food, pizza, snack food, canned food, beverages/juices, soups and other fields. As a commonly used condiment, tomato paste is widely used in Western cuisine. In Chinese cooking, it is mainly used to prepare sweet and sour flavours, such as squirrel mandarin fish, sweet and sour pork, etc.

Nutrition

Tomato paste contains lycopene, B vitamins, dietary fibre, minerals, protein and natural pectin, etc. Compared with fresh tomatoes, the nutrients in tomato sauce are more easily absorbed by the body.

Industry

In recent years, the scale of China’s tomato paste market has continued to expand, and the market capacity has been growing. However, at present, China’s tomato paste market is mainly occupied by leading enterprises, which have become industry leaders by virtue of their brand advantages, production scale and sales channels. However, some small and medium-sized enterprises compete with large enterprises through cooperation with farmers, production cost advantages, and flexible marketing strategies. In addition, some cross-industry enterprises have also entered the ketchup market, and these enterprises usually have strong financial strength and advanced production technology, which has a certain impact on the market competition pattern.

Ketchup

Ketchup is tomato paste with various added ingredients. In fact, ketchup is derived from the pronunciation of the Chinese term qiezhi (tomato juice) in southern dialects, spoken by Chinese in Southeast Asian countries. Ketchup is mainly divided into basic ketchup, Italian ketchup, jam-based ketchup, chili ketchup, sweet ketchup, sugar-free/low-sugar ketchup, organic or natural ketchup. The most common type of base ketchup is made from fresh or processed tomatoes, onions, garlic, herbs, spices, etc. It is often a versatile sauce that can be used to make a variety of dishes.

Industrial chain

The industrial chain of tomato paste production mainly includes tomato planting, harvesting, processing, packaging, sales and other links, and its upstream industries mainly include tomato planting, pesticides, fertilizers, agricultural machinery, etc., and tomato planting enterprises mainly provide raw materials for the midstream, so its output and quality will directly affect the quality and cost of tomato paste. The midstream link is the production and processing of tomato paste, including cleaning, crushing, deseeding, concentration, seasoning and other steps, which require advanced processing equipment and technical support. Leading enterprises are: COFCO Sugar Holdings Co., Ltd., Xinjiang Guannong Co., Ltd., Zhongji Health Industry Co., Ltd., Xinjiang Tianye Co., Ltd.

Tomato growing

In recent years, China’s tomato planting area has stabilized between 1.2 and 1.3 mln hectares, ranking the fourth largest vegetable variety in the country and has become an important part of the agricultural industry. The planting area is an important factor affecting the yield of tomatoes, so its stability will ensure the yield of tomatoes to a certain extent. The data shows that in China’s tomato production continued to rise during the past few years reaching more than 70 mln mt.

Xinjiang is blessed with unique natural conditions, including long sunlight hours, large temperature difference between day and night, dry climate and little rainfall. Xinjiang tomatoes have a high content of red pigment, high soluble solids, a high yield, as well as less pests and diseases. These characteristics greatly reduce the occurrence of fruit cracking and mouldy rot, and improve the overall quality of tomatoes. Therefore, Xinjiang is the main area of tomato cultivation in China. From the perspective of development history, Xinjiang first began to plant tomatoes on a large scale after the founding of the People’s Republic of China. After the first tomato paste production line was built in Xinjiang in 1984, the tomato industry began to embark on a fast track. From a national perspective, Xinjiang’s tomato production accounts for more than 80% of the country’s total.

Unstable

A good development of tomato production and marketing requires the a stable foundation for different parties in the value chain such as breeders, seedling dealers, growers, vegetable wholesalers, and consumers in the whole industry chain. In tomato production, wholesalers dominate market prices, so producers are at a disadvantage, unable to obtain stable and considerable income The low and unstable income have accelerated the transfer and loss of growers to other industries. The data show that from January 2022 to May 2024, the wholesale price of tomatoes in China has shown a downward trend. However, from the perspective of the production of tomato sauce in the midstream, the decline in the wholesale price of tomatoes will directly reduce the production costs of tomato sauce manufacturers, which is conducive to the rapid development of tomato sauce production enterprises.

Paste production

In recent years, the scale of China’s tomato sauce market has been growing. At present, China’s tomato sauce market is dominated by a few leading enterprises, which have become industry leaders by virtue of their brand advantages, production scale and sales channels. However, some small and medium-sized enterprises compete with large enterprises through cooperation with farmers, production cost advantages, and flexible marketing strategies. In addition, some cross-industry enterprises have also entered the tomato paste market, and these enterprises usually have strong financial strength and advanced production technology, which is beginning to impact the market competition pattern.

Related posts:

Tomatoes in the Chinese kitchen and even more for export

Peter Peverelli is active in and with China since 1975 and regularly travels to the remotest corners of that vast nation. He is a co-author of a major book introducing the cultural drivers behind China’s economic success. Peter has been involved with the Chinese food and beverage industries since 1985.