Jing Yin has 20 years of working experience in nutrition and health. After working in Australia and the UK for 5 years, she joined Nestlé China's R&D team and conducted nutritional intervention research on the physical mobility of middle-aged and elderly individuals, supporting the launch of health food products. Additionally, she worked in the marketing department of the company for 4 years, driving innovation in nutrition and health products, supporting multi-channel communication of products, and collaborating with external organizations and experts for academic exchanges. Currently, Yin Jing is responsible for scientific research in Denmark's Arla Food Ingredients, focusing on scientific research in areas such as infant and elderly nutrition, sports nutrition, and medical nutrition in China.
4.2H - Hall A1
The Milk Fat Globule Membrane (MFGM) is a natural component extracted from milk, with its unique biological activity and nutritional properties, making it essential in infant formula milk powder. According to AFI research, MFGM not only positively affects infant brain development and cognitive function but also benefits adults and elderly in areas such as immunity, gut health, and muscle health. This discovery is opening up new market spaces for MFGM.
Data from Fact.MR shows that the global MFGM market reached approximately $89.4 million in 2021 and is projected to grow to $234 million by 2032 at a compound annual growth rate (CAGR) of 9.3%. Let's explore market gaps across generations starting from the Milk Fat Globule Membrane in milk and seize opportunities for growth.