China News Agency, Chengdu, April 8 (Reporter He Shaoqing) "I don't lose weight in April, and I feel sad in May. Thinking that the season of wearing short-sleeved skirts is coming, low-fat and high-protein foods naturally become the first choice." April One afternoon in 2018, when he opened a bag of spicy charcoal-grilled chicken breast, Chen Hongxian, a white-collar worker in Chengdu, recorded the calories of this "Chuan-style afternoon tea" in his mobile fitness software.

　　Barbecued sugar-free chicken breast, non-fried chicken breast chips, shredded chicken breast, chicken breast crispy bone balls, sweet and spicy chicken breast jerky... In recent years, a wide variety of chicken breast products have emerged in the Chinese market.

Under the trend of consumption upgrading, these ready-to-eat foods, which are the main "health brand", ushered in the fission of consumption scenarios, and the consumption fever continued to rise.

　　The reporter visited the streets of Chengdu and found that many convenience stores such as FamilyMart, 711, and Lawson choose to put chicken breast-related food in a prominent position in the refrigerator, and many light food restaurants also use chicken breast as the main product.

"Everyone is most worried that this food is not really low-fat and low-calorie when choosing a meal, so we label each protein with calories." Liu Shiwen, manager of a light food restaurant near Chengdu Century City Metro Station, introduced that low-calorie Korean food Kimchi chicken breast is a popular choice for lunch among office workers nearby.

　　On the online e-commerce platform, in addition to emerging health brands such as Shark Fit, keep, and Mint Health, which have launched various portable, room-temperature chicken breast foods, some traditional and old-fashioned chicken manufacturers and ham sausage companies have also embraced the trend of healthy catering and accelerated the layout of chicken breast competitions. road.

For example, the excellent-shaped brand of Fengxiang Co., Ltd., which mainly promotes ready-to-eat chicken breast, increased its sales by 111.8% year-on-year last year, provoking the new retail of Fengxiang Co., Ltd.; ” to build a healthy product matrix.

　　Chen Chao, a yoga instructor who is shopping for chicken breast food, said that he uses low-carb chicken breast crisps as a substitute for potato chips, just like sugar-free cola.

"Chicken breast is a good source of protein, but some ready-to-eat chicken breast products have too many additives. We can't expect to eat a certain processed food to easily 'lie down'. Any fat loss needs to keep your mouth shut and spread your legs. ."

　　It is understood that China is the second largest chicken producer in the world.

Data from the National Bureau of Statistics of China shows that in recent years, the per capita consumption of poultry meat in China has shown a steady growth trend. In 2018, the per capita demand for poultry meat in China was 14.3 kg, a year-on-year increase of 4.95%; A year-on-year increase of 13.41%.

China Business Industry Research Institute predicts that with the continuous maturity of white feather chicken breeding technology and the popularization of quick-frozen food, China's poultry meat production will account for 35.39% of meat in 2022, and China's per capita consumption of poultry meat will reach 18.14 kg.

　　As the chicken breast industry has stepped into the fast lane, the food safety, OEM processing and product homogeneity issues of ready-to-eat chicken breast have also attracted attention.

"Chicken breast has changed from a traditional ingredient in the kitchen to a fashionable functional product on the shelf of a convenience store, which reflects that Chinese consumers' consumption pattern is changing towards a healthy, light, fast, and scene-oriented direction." Professor at the School of Business Administration, Southwestern University of Finance and Economics According to Wang Yi, the current ready-to-eat chicken breast manufacturers can consider building this new category quickly with the help of diversified product forms, rich consumption scenarios, and social brand communication.

But in the long run, manufacturers and industry experts can only provide consumers with higher-quality and healthier products by increasing investment in product R&D and technological innovation.

　　"There is no single food that can meet the needs of human health. Excessive consumption of protein will also cause a burden on the kidneys. From the perspective of nutrition, a combination of multiple foods is healthy." The Department of Nutrition and Food Hygiene, West China School of Public Health, Sichuan University Li Yun, a professor of the Department and an expert in the review of health-related products (new food raw materials) of the National Health Commission of China, suggested that consumers should learn to use the ingredient list and ingredient list after the food to identify high-quality chicken breast food. The regulation of enterprises helps to establish a healthy competition pattern.

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