According to IMARC Group, the global dairy market is projected to grow at a compound annual growth rate of 4.95% from 2024 to 2032. However, market trends vary significantly across countries. For instance, milk production capacity is declining in the U.S., Japan, and Australia, pushing these markets to shift towards high-value-added products and optimized solutions with higher fat content. Meanwhile, China's milk production capacity continues to grow steadily but faces the challenge of an overall slowdown in dairy market growth.

In addition, the differences in dairy consumption structures across countries provide valuable insights for the industry. For example, the Netherlands and the U.S. have a cheese-centric consumption pattern, while the Turkish market favors yogurt. These differences reflect the unique consumer habits and changing trends in each market, offering companies strategic guidance for adjustments.

At FBIF2025, industry experts will comprehensively analyze global dairy trends, exploring new growth opportunities from an international perspective to help companies navigate future development directions in a changing market.

From necessity to nutrition, the premiumization battle in the dairy industry heats up. Premiumization has become a core strategy for nearly all dairy companies. A representative example is Yili Satine Pasteurized Fresh Milk, which saw revenue grow nearly 60% year-over-year in the first half of 2024, contributing to Yili's steady growth. As consumers increasingly seek better quality and value, how can dairy companies address the challenge of enhancing quality-price ratios? Let's explore pathways to breakthrough through product positioning, innovative value, and product portfolio strategies.

Grass-fed milk, A2 β-casein, lactose-free products, probiotic enhancement, natural ingredients, targeted nutrition... dairy innovations are emerging one after another. Recently, concepts like plant-based hybrid milk, single-farm milk, and high-protein snack milk have risen swiftly to meet consumer demands for health, diversity, and sustainability. Over the years, what milk consumption concepts have truly inspired consumers to buy? How can dairy companies avoid falling into the ordinary and, by leveraging their unique strengths, identify that precise concept that resonates with their target audience?

Lactalis manages over 350 brands, evolving from a small cheese shop in western France into a global dairy giant with an annual revenue of $30.2 billion. Yili continues to expand its multi-brand portfolio, with brands like Satine and Ambrosial achieving revenue of 20 billion yuan. In managing a diverse brand matrix, how do these leading companies coordinate the positioning and development of each brand to maintain their competitive edge? In multi-brand operations, how can dairy companies achieve resource sharing, risk diversification, and ensure the distinctiveness and market vitality of each sub-brand? Let's draw insights from these dairy groups to understand the strategic wisdom behind brand portfolio management.

The health benefits of yogurt are widely recognized, but focusing on "deliciousness" and exploring flavor innovation may represent an underdeveloped business avenue. Mengniu's high-end, taste-focused brand, YO!FINE DIARY, has shown sustained high growth, with a 125% year-on-year increase in sales in the first half of 2024. Its Forest Avocado series consistently ranks as the top yogurt on major platforms.YO!FINE DIARY pushes boundaries by blending inspirations from new tea drinks into smooth yogurt, precisely targeting the taste-driven segment. For increasingly discerning consumers, this "breakthrough" approach not only redefines yogurt but also opens a new window for differentiated brand competition.

From AD Calcium Milk, Want Want Milk, and Liziyuan to Haihe Cocoa Milk, and now Freshippo's taro fresh milk and osmanthus rice wine milk, the temperature has changed, and flavors have become more complex, illustrating the concept that "each generation has its own signature flavored milk." Although flavored milk was once underestimated due to a sluggish market, it is now making a strong comeback in the form of pasteurized offerings. If you browse the pasteurized shelves in stores, you'll be pleasantly surprised to find a blend of nostalgic flavors and trendy new tastes, providing consumers with a refreshing experience. How can flavored milk leverage the pasteurized market to regain vitality? This isn't just a test of brand innovation; it's a signal of emerging market trends.

According to 2022 data from Kantar Consumer Index, three major brands under the Bel Group ranked first in sales of imported snack cheese in China. From the "little squares" in schoolbags to the favorites on office desks, Kiri has brought cheese back into adult life with 60 years of craftsmanship and innovation. With its original "small square" cheese format, Kiri has not only accompanied generations of children but has now successfully entered the adult snack market with its "Sweet Heart Cheese." While cheese brands have long declared their intention to target the adult market, adults themselves are eager to recapture a bit of childhood. How has Kiri, through scene-based design and diverse flavors, rekindled the joy of sharing cheese for adults, making "cheese cube" fun for them too? The answer is about to be revealed!

BOCOM International predicts that the compound annual growth rate (CAGR) of pasteurized fresh milk will reach 12% from 2022 to 2027. However, despite strong market growth, pasteurized milk brands must approach this carefully. Due to the limitations of cold chain logistics and shelf space at retail endpoints, a nationwide expansion for pasteurized milk faces practical challenges. For most dairy companies, establishing a strong local presence is a crucial step toward national growth. For example, New Hope Dairy's mid-2024 financial report shows that its pasteurized milk business contributed the majority of profits, with net profit up 25.26% year-on-year. After the success of its "24-hour" fresh organic milk in Chengdu, the company has expanded this model to East China. How is New Hope leveraging freshness upgrades and localized operations to create a differentiated advantage?

At Sam's Club, fresh milk has become one of consumers' favorite categories, with the Yoplait x Sam's Club collaboration fresh milk selling exceptionally well; Freshippo x New Hope "Daily Fresh" milk ranks as the top repeat purchase item in the fresh milk category on the Freshippo app; and the Meituan Xiaoxiang Supermarket x Mengniu custom fresh milk also consistently holds a top spot on the list. Dairy companies and distribution channels are not competitors but allies who can achieve mutual success. Amidst the wave of consumption downgrades, the "dairy company + channel" model equates to "high cost-effectiveness," with a dual advantage of taste and quality that appeals to consumers. Is the co-creation of customized dairy products by dairy companies and channels a long-term strategy? What frictions and challenges might arise in the future?

Founded in 1917, Japan's Morinaga Milk, has nearly a century of expertise in yogurt production and over eighty years of research in probiotics, has mastered several probiotic technologies. Their stated ultimate goal is to make "Bifidobacteria = Morinaga." In 2019, Morinaga launched the "Triple Yogurt," designed to lower blood pressure, blood sugar, and triglycerides, pushing functional yogurt to a new level. According to Morinaga's official website, within ten months of its release, the Triple Yogurt sold 40 million bottles. By 2023, Morinaga's yogurt sales exceeded 50 billion yen. How has this century-old company leveraged technological innovation and product advantages to continuously lead the market?

Junlebao's Lactobacillus paracasei N1115 and Lactobacillus plantarum N3117, New Hope's GRX10 probiotic, Yili's Bifidobacterium lactis BL-99 and Lactobacillus paracasei K56, Mengniu's PC-01, LC-37, and MN-Gup… As consumers become increasingly health-conscious, probiotic products are emerging rapidly, and dairy companies are accelerating their research on probiotic strains. However, the journey from successful strain development to practical application faces multiple challenges, including technical difficulties, cost control, and regulatory standards.

This topic will delve into the key questions: What are the bottlenecks in strain development? What pain points exist in scaling from lab research to mass production? Can consumers' understanding of probiotic functions support the launch of more innovative products? We will invite industry experts to share the latest practices and trends, providing insights to help dairy companies explore the future direction of the probiotic market.

The concept of "lactose-free" and "low-lactose" milk has been around for a long time. As the premiumization of liquid milk accelerates, high-end milk products that address the "lactose intolerance" issue among Chinese consumers have gained significant attention. In recent years, the concept of "zero lactose" has seen a resurgence in popularity. On its launch day, Junlebao's Yuexianhuo zero-lactose milk achieved over 10 million RMB in sales.

The concept is evolving, and applications are expanding. From lactose-free milk to lactose-free milk coffee, and even cheese and ice cream made from lactose-free milk, the trend has reached Chinese consumers. This shift is driving the dairy industry to advance "zero-lactose" innovation towards a "Plus" version. Today, single-function milk products often struggle to stand out—could "zero lactose+" be the next big opportunity?

According to data from Euromonitor, China's adult milk powder market is expected to reach 24.32 billion RMB by 2025. Currently, the market is dominated by products specifically targeting middle-aged, elderly, and female consumers, but milk powder aimed at meeting the health needs of working adults remains scarce. In a lifestyle marked by prolonged sitting, high stress, and weakened immunity, young people might need functional milk powder even more than the elderly.

To address this market gap, a2 has launched Zidundun milk powder, tailored specifically for urban consumers. What strategic thinking is behind this move? Will a2 continue to focus on this niche market? In this promising sector, what challenges and opportunities remain to be explored?

Innovation in ambient yogurt has never ceased. Take Ambrosial as an example; it was the first to add live probiotics to ambient yogurt, enhancing its functional benefits.

Today, high-protein formulas have become a new highlight in the market. Arla Foods Ingredients Group won the Best Protein Dairy Product Award with its high-protein ambient dairy solution. This solution utilizes an innovative whey protein ingredient, Nutrilac® FO-7875, which enables yogurt to reach a protein content of 5% to 9%, with a maximum of 11%, while keeping fat content at 0.8%, ensuring a low-fat profile. The final product has a creamy texture and smooth, delicate taste, injecting new energy into the ambient yogurt market and pushing the industry toward a higher level of healthy experience.

According to data from Global Market Insights, the yeast market is expected to reach 98.1 billion USD by 2032. As a non-animal alternative protein, yeast protein outperforms most plant proteins with a protein utilization rate of 96% and a high protein content of 80%. Yeast protein has now entered the Chinese consumer market, with Angel Nutritech being the first to use Angel Yeast's premium protein in its yeast protein powder.

As consumer demand for high-protein products continues to grow, the potential for yeast protein in high-protein dairy applications is also highly anticipated. Could it become a powerful asset for dairy companies seeking differentiated innovation? In the future, how will the innovative applications of this emerging protein drive the dairy market to new heights? Let's explore the answers together!

Used to drinking regular cow's milk? Why not try something a bit more unique? Buffalo milk, yak milk, camel milk, mare's milk, goat milk, and donkey milk… each has its own distinctive flavor. Your next favorite drink might just be one of these "alternative" milk products! Are you ready to embark on this journey of exploring niche milk products?

Niche products are often a source of joy for a select group. In the dairy world, beyond the mainstream cow's milk, several niche milk varieties are gradually gaining popularity and establishing a stable market presence.

Alongside tasting these unique options, we will invite leading companies in the niche milk sector to delve into the two most promising niche stars: goat milk and buffalo milk:

How did they manage to stand out in the competitive milk market?

What further innovations can be made with goat milk and buffalo milk?

What challenges will they need to address in the future, and how can they expand their target audience and consumption scenarios to become a potential category that more brands are eager to invest in?