REDCOM-红冠鸡堡品牌设计

随着《中国居民膳食指南（2025）》对高蛋白低脂饮食的倡导，以及健身人群突破 3.2 亿（国家体育总局数据），传统高热量快餐与健康需求的矛盾日益凸显。

红冠鸡堡应运而生，依托食品科学领域的 "分子结构重组技术"，将鸡胸肉的蛋白质利用率提升至 92%（普通烹饪仅 65%），同时通过植物基涂层技术实现 "零卡酥脆表皮"，彻底解决 "想吃炸鸡又怕胖" 的世纪难题。品牌首创 "健身场景快餐" 模式，将炸鸡从 "罪恶零食" 重构为 "练后补给站"，精准切入万亿级健康餐饮蓝海

With the "Dietary Guidelines for Chinese Residents (2025)" advocating for a high-protein, low-fat diet and the number of people exercising exceeding 320 million (according to the General Administration of Sport of China), the conflict between traditional high-calorie fast food and health needs has become increasingly prominent.

The Red Crown Chicken Burger was born. Leveraging "molecular structure reconstruction technology" in food science, it increases the protein utilization rate of chicken breast to 92% (compared to 65% with conventional cooking). At the same time, a plant-based coating technology creates a "zero-calorie crispy crust," completely solving the age-old problem of "wanting fried chicken but fearing the weight gain." The brand pioneered the "fitness scene fast food" model, reshaping fried chicken from a "sinful snack" to a "post-workout fuel station," effectively tapping into the trillion-dollar healthy catering market.

项目需求 |品牌设计/标志设计/餐饮品牌

设计 | 自渡

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