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Company Introduction

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Product concept, highlights and added value

I. Concept
U9 Healthy Meals adopts the groundbreaking FCRD+ dietary concept:
1.FCRD+ Theory:
Based on the Calorie-Restricted Diet (CRD) theory recommended by the Chinese Nutrition Society in its Blue Book on the Prevention and Control of Obesity in China, the FCRD+ concept incorporates the Oriental Healthy Diet Model from the Chinese Dietary Guidelines. It also introduces an innovative approach that tailors dietary systems to the needs of different individuals based on their unique constitutions. This scientific theory combines these three elements.
2.Each meal is scientifically designed with a nutrient ratio of 5:3:2 (carbohydrates: fats: proteins), as recommended by the Chinese Nutrition Society, with daily total calorie intake controlled to below 1200 kcal.
3.Meal development follows the 5S Standards, which are:
1.Standard: Basic development standards.
2.Select: Ingredient selection criteria.
3.Science: Scientific basis.
4.Support: Technical support.
5.Secure: Safety assurance.

II. Ingredients
1.Premium Oils:
1.Main dishes use rice bran oil.
2.Soups use extra virgin olive oil.
3.Daily cooking oil usage is kept under 10g, approximately 67% less than the standard amount for adults.
2.Inclusion of “Space Black Sesame” in all main dishes.
3.No added sugar in lunch and dinner dishes; sugar content comes naturally from ingredients, with total daily sugar intake limited to under 5g, about 80% less than the standard amount for adults.
4.Balanced Grains:
1.Main courses include a mix of over 9 grains in a 7:3 ratio (whole to refined grains), enhancing protein absorption and balancing amino acids.
2.Whole grains account for 30% more than the requirements in the Chinese Dietary Guidelines.
5.Vegetable servings meet the requirements of the Chinese Dietary Guidelines, which recommend at least 300g of vegetables per day for adults. U9 meals comply with this standard.
6.Diverse Ingredients:
1.Weekly meals feature 64 unique ingredients (41 over three days), ensuring variety, balanced nutrition, and diverse flavors.
7.Flavorful condiments are custom-made following the 5S Standards.

III. Flavor
1.Rich Ingredients:
1.Over 70% of meals feature seafood and beef as the main proteins.
2.Varied Flavors:
1.15 meals over 5 days (breakfast, lunch, and dinner), combining Chinese and Western flavors with no repeated dishes.

IV. Technology
1.Vegetable Crispness Preservation:
1.Vegetables are processed manually using a physical preservation method without any chemical reagents.
2.Steps include instant blanching (boiling water at 100°C), rapid cooling (ice water at 0-4°C), high-speed dehydration, and physical drying to retain texture and reduce excess water during reheating.
2.Healthy Cooking Methods:
1.No deep frying or high-temperature cooking.
2.Some dishes use steam-jacketed kettles for uniform heating at temperatures below 120°C, preserving food structure and avoiding oil smoking points.
3.Flash-Freezing Technology:
1.Instant freezing at -40°C to lock in nutr

Product Images

Please briefly describe how your product communicates with consumers

I. Qualitative Research
Twenty users with weight loss experience and randomly selected user tags were interviewed one-on-one. These interviews aimed to identify the core needs of users with weight loss demands. It was found that most individuals struggling with obesity lack exercise habits and have difficulty controlling their diet. Functional foods were perceived as minimally effective and prone to causing rebound weight gain. Additionally, several key user needs were identified.
II. Quantitative Research
Two rounds of quantitative research were conducted:
1.First round: 1,895 participants.
2.Second round: 1,286 participants.
Using scientific methods such as TGI (Target Group Index), NPS (Net Promoter Score), and KANO analysis, the studies provided precise insights into user profiles, user tags, behavioral attitudes, habits, and detailed references critical to product development and design.
III. Product Testing
The meal development process underwent a complete and rigorous testing phase, divided into three steps:
1.Sample Evaluation: Initial assessment of small-scale samples.
2.Internal Selection: Narrowing down products internally.
3.Pilot Testing: Conducting mid-scale product tests.
Each phase adhered to specific requirements for sample size and sample tagging, ensuring randomness and comprehensiveness. A scientific testing process and documentation standards were employed, along with professional analytical methods, to obtain test results. These results guided the selection, elimination, adjustment, and optimization of products.

Product Images

Ingredients List Photograph

Launch Date

2025-3

Target Consumer

Highly educated women aged 26-30 living in second-tier or lower-tier cities, who are dissatisfied with their body shape. They have purchased or used weight management products and prefer to lose weight through dietary adjustments. They are not inclined to cook for themselves and are open to ready-to-eat meals. This group is dissatisfied with their current dietary structure and hopes to make significant improvements. They do not have regular exercise habits, with physical activity limited to walking or occasional jogging.

Weight/Volume per Pack

5份早餐，10份正餐，共计4514g(5日装）

Price per Item

5天799

Storage requirements

冷冻（-18℃）

Marketing Area

CHINA

Distribution Channels

电商 E-commerce