We continue to offer a diverse combination of ingredients and proactively broaden food categories to provide consumers with more balanced and comprehensive nutrition, along with a more diverse and healthy range of diet choices.

While maintaining our signature flavors, based on scientific nutritional principles, we proactively develop a wider range of choices. In 2025, we continued to offer products with less salt and sugar to meet diverse needs. Additionally, we use a variety of cooking methods: ~60% of KFC's all-day menu and ~90% of Pizza Hut's all-day menu are prepared using cooking methods including roasting, boiling, sautéing, and grilling to promote dietary variety.

We continuously enrich ingredient combinations by introducing whole grains, fruits and vegetables, and other balanced options that address modern consumers' demand for a fast, convenient, and health-conscious dining experience. We continue expanding the use of high-quality protein ingredients, including meat, eggs, and seafood, with optimized recipes and cooking methods to deliver great taste and appropriate protein levels for different groups.

KPRO, a light meal concept under KFC, leverages Yum China's advanced supply chain and rigorous quality control, and it follows the guidance from the China Cuisine Association's Guidelines for Nutritional Meal Design in Light Meals to innovate its food items. KPRO also piloted calorie labeling on its menu items (visible in the mini-program/app), with core offerings centered on energy-focused light meals such as multigrain energy bowls, braised rice energy bowls, paninis, and wraps. Cooking methods centered on pan-frying, grilling, and tossing to balance nutrition with great taste.

Recognizing diverse dining occasions and nutritional needs, we offer flexible portion sizes alongside meals for solo diners. Examples include Pizza Hut's one-person pizza, Huang Ji Huang's one-person simmer pot, and Little Sheep's one-person hot pot. These choices accommodate customized diet needs while helping to reduce food waste and support sustainable dining.