China’s chicken consumption is expected to grow modestly in 2025, driven by changing consumer habits and increasing health awareness. Industry experts estimate an annual consumption growth rate of up to 2.5% over the next decade, with white broilers leading the trend. Foodservice providers in the hotel, restaurant, and institution sector view white broiler meat as a cost-effective alternative to pork.

     Young consumers are the key drivers of demand, favoring chicken burgers and fried chicken, commonly made from white broilers. While frozen cuts, especially chicken legs and wings, remain dominant, processed and pre-cooked products are gaining traction. Fitness-conscious consumers are also boosting demand for chicken breast meat.

     Meanwhile, yellow broiler consumption remains stable, mainly in Southern China and high-end restaurants. However, the closure of live poultry markets is shifting sales toward supermarkets and online platforms. White broilers continue to capture market share due to affordability and convenience.

Source:  Tridge Trend