A sudden epidemic has brought convenience food to a red line that has skyrocketed.

Compared with the impact on traditional food, convenience food consumption has increased significantly amid the stay-at-home lifestyle of fighting the epidemic.

The main reason for the growth is first of all the "convenience" feature of convenience food, which met the consumption scenarios of people who "don't know how to cook", "are too lazy to cook" and "don't know what to cook" during the epidemic.

Secondly, with the development of technology, the newer and iterative products developed by enterprises are comparable in taste to the handmade delicacies of chefs.

For example, some instant hand cakes are very convenient for consumers to process themselves and taste very delicious.

Thirdly, during the epidemic, the market share that was originally replaced by catering takeout has returned.

Although industry insiders believe that the consumption dividend of convenience food will continue in the post-epidemic era, the long-standing development bottleneck of the convenience food industry is still a problem that restricts the further development of the industry. This is mainly reflected in the small overall scale of the industry and low threshold.

R&D capabilities are generally insufficient; large-scale production of raw materials and stability of product quality need to be strengthened.