Steamed Fresh Pet Food Market: New Standard Sets Technology Bar

# Steamed Fresh Pet Food Market: New Standard Sets Technology Bar

On October 31, 2026, Jiemian reported on NetEase Yanxuan's steamed fresh pet food: fresh meat enzymolyzed and emulsified into a mousse-like base, steam-cooked for 3 minutes, then slow-baked into porous crisp kibble. This is not new — Yanxuan's steamed fresh line has sold over 6 million bags, and in July 2026 it led the first group standard for steamed fresh pet food. **Steamed fresh is evolving from a single product innovation into a defined category.**

What Is Steamed Fresh Processing?

Steamed fresh sits between extrusion and baking:

| Process | Temperature | Moisture | Texture | Nutrition Retention |

|---|---|---|---|---|

| Extrusion | 120-160°C high-pressure short time | Low (<10%) | Crisp | Medium (high heat damages thermosensitive) |

| Baking | 80-120°C slow bake | Medium (10-15%) | Hard crisp | Medium-high |

| Steamed fresh | 3-min flash steam + slow bake | Medium (12-18%) | Porous crisp | High (low temp short time) |

Yanxuan's "3D NutriLock emulsified steamed process" has three steps:

1. **Emulsification**: 100% fresh meat low-temp high-speed emulsification into mousse, micron-level protein particles;

2. **Flash steam**: 3-min instant high-temp steam cooking, forms 3D porous structure;

3. **Slow bake**: low-temp slow bake for dehydration.

What Does the Group Standard Mean?

In July 2026, Yanxuan led the first group standard for steamed fresh pet food. This means:

• **Category definition exists**: what counts as steamed fresh, process parameters, no longer self-declared;
• **Entry barrier**: not any steamed product qualifies;
• **OEM reproducibility**: with a standard, other co-packers can build lines to spec.

Why Is Steamed Fresh Taking Off?

1. Digestibility Claim

Emulsified protein particles are smaller, theoretically more digestible. Yanxuan claims "98% nutrition retention."

2. High Fresh Meat Content

Extrusion needs grain starch to form; steamed fresh uses emulsification + flash steam, enabling 90%+ fresh meat inclusion.

3. Texture Differentiation

Porous structure rehydrates quickly, fitting "rehydrate before feeding" fresh food upgrade demand.

Implications for Co-Packers and Brands

1. Steamed Fresh Capacity Is a New Gap

Steamed fresh needs emulsification + flash steam tunnel + slow bake oven — completely different from extrusion. Few Chinese co-packers have the line.

2. Standard Is Opportunity and Barrier

• Opportunity: standard exists first, capacity second — new entrants can build lines to spec;
• Barrier: not just modifying a baking oven — requires dedicated emulsification and flash steam equipment.

3. What to Ask a Co-Packer

• Has the line been validated against the group standard?
• What emulsification particle size?
• Flash steam temperature and time records available?
• Third-party testing for fresh meat ratio and nutrition retention?

Bottom Line

Steamed fresh is not marketing — it has process logic, sales validation (6M bags), and a group standard. For brands seeking differentiated dry food, steamed fresh is the next process direction after baked. Co-packers that build steamed fresh capacity early will capture this category upgrade.

For brands planning steamed fresh production, **Mixiaoqi pet food OEM/ODM** in Guangzhou is evaluating steamed fresh process feasibility.

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FAQ

**Q: How is steamed fresh different from baked?**

A: Baking is direct slow bake; steamed fresh adds emulsification and flash steam before slow bake, producing finer protein particles.

**Q: Cost premium over extrusion?**

A: Typically 30%-50%, mainly from emulsification equipment and fresh meat inclusion.

**Q: Is the group standard mandatory?**

A: It is voluntary, but becomes industry consensus and channel procurement reference.