Global Leading Market Research Publisher QYResearch announces the release of its latest report “Hot Pot Balls – Global Market Share and Ranking, Overall Sales and Demand Forecast 2026-2032″. Based on current situation and impact historical analysis (2021-2025) and forecast calculations (2026-2032), this report provides a comprehensive analysis of the global Hot Pot Balls market, including market size, share, demand, industry development status, and forecasts for the next few years.
For consumers and hot pot restaurant operators seeking convenient, consistent, protein-rich additions to the boiling broth, the core product challenge is precise: delivering springy, bouncy texture (known as “Q弹” or “QQ” texture) with each bite (achieved through mechanical kneading, salt extraction of myofibrillar proteins, and precise cooking temperature-time control), clean flavor, and safe frozen storage (typically -18°C) without freezer burn. The solution lies in hot pot balls—processed meat or seafood balls (fish balls 鱼丸, shrimp balls 虾滑球, beef balls 牛肉丸, cuttlefish balls, squid balls, lobster balls, pork balls, assorted seafood combo) made from surimi (minced fish paste) or minced meat, mixed with starch (tapioca, potato, corn, modified), salt, sugar, egg white, and seasonings, then formed into round shapes (2-4cm diameter) via automated ball-forming machines, cooked (poached in hot water or steamed), and quick-frozen (IQF individually quick frozen). Unlike homemade meatballs (inconsistent texture, labor-intensive, shorter freezer life), industrial hot pot balls offer year-round availability, standardized quality, and extended shelf life (12-24 months). As hot pot dining expands globally (Chinese hot pot chains Haidilao, Xiabu Xiabu, Little Sheep; retail soup bases), frozen meatball category grows rapidly.
The global market for Hot Pot Balls was estimated to be worth US1,850millionin2025andisprojectedtoreachUS1,850millionin2025andisprojectedtoreachUS 2,650 million by 2032, growing at a CAGR of 5.3% from 2026 to 2032. This growth is driven by the global expansion of Chinese hot pot (Southeast Asia, North America, Europe), convenience food culture (home hotpot kits, frozen section), and premiumization (higher fish content, clean label, no phosphate).
Hot pot balls usually refer to various meatballs and glutinous ingredients eaten in Chinese hot pot. They are one of the main ingredients in hot pot and are popular for their delicious taste and variety.
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1. Industry Segmentation by Protein Type and Consumption Channel
The Hot Pot Balls market is segmented as below by Type:
- Fish Ball – 38% market share (2025). Made from surimi (white fish: pollock, threadfin bream, croaker, etc.), starch (tapioca, potato, modified), salt, sugar, egg white. Mild flavor, springy texture (highest elasticity of all varieties). Widest acceptance (neutral, not “fishy”).
- Shrimp Balls – 28% share, fastest-growing at 6.8% CAGR. Higher price point. Made from shrimp meat (pond-farmed whiteleg shrimp, black tiger shrimp) or shrimp paste. Natural pinkish color, sweet umami taste. Premium segment.
- Beef Ball – 22% market share. Made from beef trimmings (brisket, chuck) or ground beef. Highly popular in Southeast Asia (Vietnamese beef ball pho, Thai suki, Malaysian steamboat). Chewier texture (requires longer cooking 3-5 min). Beef tallow addition for flavor.
- Others (Cuttlefish, Squid, Pork, Lobster, Vegetable/ Tofu, Mushroom balls, Mixed seafood) – 12% share.
By Application – Hot Pot Restaurant (chain hotpot, independent hotpot, shabu-shabu) leads with 52% market share (foodservice bulk packs). Family Hotpot (home cooking, frozen retail section) 38% share (fastest-growing, 6% CAGR). Others (street food, noodle soup topping, bubble tea/Bubble tea not typical, dim sum, buffet) 10% share.
Key Players – Chinese hot pot ball manufacturers: Anjoy FOODS Group Co., Ltd. (安井食品, market leader, frozen fish balls, meatballs, retail and foodservice), Haixin Foods Co., Ltd. (海欣食品), Fujian Shenglong Food Co., Ltd. (升隆食品), Fujian Yuguan Food Co., Ltd. (鱼冠食品), Guoquan Food (Shanghai) Co., Ltd. (锅圈食品, hot pot retail). Fujian Fubang Foodstuff Co., Ltd. (福邦食品), Guang Dong Hao Yang Fast Frozen Food Company Limited (浩洋速冻), Shanghai Wanyang Aquatic Products Co., Ltd. (万洋水产). Fujian Putian Shuishou Food Co., Ltd. (水手食品), Luyi Wanlai Wanqu Food Co., Ltd. (万来万取). Also Chia Tai Group (Charoen Pokphand Foods, Thailand shrimp/seafood balls). Regional brands.
2. Technical Challenges: Surimi Quality and “Q Texture”
Surimi grade (elasticity, gel strength) — Fish protein myofibrillar extraction, washing, cryoprotectants (sugar, sorbitol, polyphosphate, sodium tripolyphosphate). Frozen surimi graded by gel strength (FA, SA, KA, A, B). Higher grade (SA/FA) yields bouncier ball. Lower grade (A/B) uses more starch (cheaper). Hot pot balls typically 40-60% fish content (rest) starch, water, fat, flavorings, sugar, salt, egg white, phosphates, texturizing agents.
Texture optimization (springiness) — Desirable “Q弹” (bouncy/elastic, “al dente” for meatball). Achieved via salt extraction of myosin (2-3% salt), mechanical beating (kneading) at low temperature (<10°C) to form protein gel network without denaturing. Starch addition (5-10%) increases moisture retention, reduces cost, but too much = gummy/rubbery.
Freezer stability — IQF (individual quick freezing, -35°C) prevents large ice crystal formation (damages texture). Glaze (thin ice layer) reduces freezer burn and dehydration during storage. Packaging in vacuum or nitrogen-flushed seal.
3. Policy, User Cases & Consumer Trends (Last 6 Months, 2025-2026)
- China GB 10136-2025 (Aquatic products surimi products) (Effective June 2026) – Maximum allowable starch content for “fish ball” labeled product: ≤10% for Grade AA (premium), ≤15% for Grade A. Lower grade must label “fish flavor ball”. Impacts pricing transparency.
- China National Food Safety Standard GB 2760-2025 (Food additives) (March 2026) – Phosphate (sodium tripolyphosphate, sodium pyrophosphate) maximum 5g/kg in surimi products. Many manufacturers use phosphate to increase water retention (yield). Reformulation needed.
- USFDA (2025) Surimi seafood labeling – “Fish ball” must declare species (Alaska pollock, Pacific whiting, etc.) not generic “white fish”.
User Case – Anjoy Foods “Yongjian” Brand Fish Balls — Market leader (China 25-30% share). 50% fish content (Grade A), 10% tapioca starch (Q texture). IQF, 24-month shelf life. Distributed through Walmart, Sam’s Club, Costco China, and Haidilao supply chain. 2025 revenue frozen foods ~¥9B (includes other products).
User Case – Haidilao Hotpot (海底捞) in-house ball supply — Uses customized recipe (higher fish content 65%, lower starch, no phosphate). Not sold retail. Represents premium segment (higher cost, but brand differentiation). Competitors Xiabu Xiabu, Little Sheep.
4. Exclusive Observation: Clean Label Hot Pot Balls
Emerging premium segment: “clean label” hot pot balls (no phosphates, no artificial flavors, no artificial colors, no MSG). Using tapioca starch and potato starch instead of modified starch, natural yeast extract instead of MSG, egg white as binder. Shorter freezer shelf life (12 months vs 18-24). Higher cost (30-50% premium). Targeting health-conscious families, exported to EU/US/Japan (restrictions on phosphates). Major manufacturers (Anjoy, Haixin) launching.
5. Outlook & Strategic Implications (2026-2032)
Through 2032, the hot pot balls market will segment: standard fish balls (40-50% fish, modified starch, phosphate) — 55% volume, 4-5% CAGR; shrimp/beef balls (premium protein) — 25% volume, 6-7% CAGR; clean label (no phosphate, no MSG, higher fish content) — 12% volume, 8-9% CAGR; plant-based/vegan balls (mushroom, tofu, konjac) — 8% volume, 10% CAGR. Key success factors: texture (springiness sensory panel), fish/seafood content transparency (labeling), no phosphate formulation (for export), IQF capability (consistency), and foodservice distribution (chain restaurants). Suppliers who fail to transition from low-fish-content (<30%), high-starch formulations to higher quality specification — and who cannot meet phosphate-reduction regulations — will lose premium and export market share.
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