沙利文发布《2025年中国老母鸡汤方便面行业发展现状及展望》

In recent years, as household income levels have risen, consumers’ pursuit of higher-quality instant noodles has continued to intensify. Demand has shifted from simply “filling up” to “eating well,” driving the ongoing premiumization of the instant noodle industry. In response to this transformation, instant noodle enterprises have advanced product upgrading and premiumization through technological innovation and process improvements. Within this industry-wide shift, mature chicken soup instant noodles have gradually grown into a major category in China’s instant noodle sector. With their distinctive flavor and enhanced quality, they have become a key force in optimizing industry structure and advancing consumption upgrades. Consumer expectations for mature chicken soup instant noodles have evolved beyond basic soup aroma and satiety, now focusing on chicken soup flavor, noodle-soup synergy, health and nutrition, and differentiated characteristics. This evolution is accelerating the industry’s transition toward higher quality, refinement, and technology-driven development. Among the industry, Master Kong (Kangshifu) has applied a national invention patent to its mature chicken soup instant noodles, positioning itself as the pioneer of patented freshness-locking technology in China’s mature chicken soup instant noodle industry. Looking ahead, the industry is expected to embrace multidimensional growth opportunities. These include broth quality enhancement driven by freshness-locking technologies, product structure optimization guided by health and nutrition, and deeper integration of diversified consumption scenarios with convenience. 《2025 Current Development Status and Prospects of China’s Mature Chicken Soup Instant Noodle Industry》 published by Frost & Sullivan analyzes the current and future trends of China’s mature chicken soup instant noodle industry.