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.

Amid a global slowdown in the dairy industry, challenges such as limited product categories, supply-demand imbalances, and fragile supply chains have become unavoidable hurdles for dairy companies. However, Fonterra has defied the odds and delivered an impressive performance. In Rabobank's 2024 "Global Dairy Top 20" rankings, Fonterra climbed from ninth to sixth place, demonstrating remarkable market resilience.

Fonterra's China Application Center has become a driving force of innovation in the dairy industry, developing approximately 300 new products annually. Remarkably, it takes only 90 to 100 days for a product to move from concept to store shelves, earning it the reputation of being an "industry trailblazer."

What has enabled Fonterra to accelerate while the global dairy industry slows down? Let’s uncover its approach to localized innovation and nutritional advancements!

The concept of family nutrition has entered the 2.0 phase, evolving from a simplistic reliance on infant formula to a sophisticated, precision nutrition service solution that spans the entire lifecycle. According to the GWI "Global Wellness Economy Report," the global wellness economy is projected to expand to $7 trillion by 2025. Feihe, a leading global infant formula brand for three consecutive years, is intensifying its efforts in nutrition products for all age groups, gradually constructing a comprehensive lifecycle portfolio that includes infant formula, children's milk powder, adolescent cheese, and adult functional nutrition foods. In the first half of 2024, Feihe has seen a year-on-year increase in both revenue and net profit, marking a turning point in its financial performance. Let us invite Feihe to share their strategic approach and research achievements in the realm of all-age nutrition.

In the food and beverage industry, many brands face the challenge of homogenization in market competition, where product innovation alone often fails to truly captivate consumers. The key to breakthrough lies not in blind expansion but in deep cultivation—building distinctive brand recognition and transforming unique brand attributes into core competitive strengths. Langgege has delved into the essence of grassland culture, blending traditional fermentation techniques with brand storytelling to successfully carve out a unique market edge.

This session will explore how brands can focus on their distinctive characteristics, forge emotional connections, and establish long-term market influence.

Additionally, Langgege will bring a Mongolian band to the stage, combining soulful melodies with dynamic dance performances. Let us celebrate heritage and freedom together through the universal language of music.

[1400-1420] Appreciation of Mongolian Music (Program to be updated)

[1420-1450] Keynote Speech

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.

The domestic yogurt industry has a high level of market concentration, with the CR10 share exceeding 80%. Flavor enhancement has become a key for companies to stand out in this fiercely competitive industry. Agrana's Delicious Indulgence' product line is a star series in yogurt flavor ingredients. One out of every three fruit yogurts globally contains fruit sourced from Agrana. Each year, Agrana provides over 1,000 innovative fruit solutions to global customers. Agrana creates a sensory feast for consumers, combining taste and visual appeal. Its products are even considered 'social media essentials,' offering fun and shareable eating experiences that strengthen the emotional connection between consumers and brands. With numerous brands and products inspired by 'Delicious Indulgence' globally, let's explore innovative inspirations in the dairy industry with Agrana and unlock new possibilities for yogurt innovation.

Over the past few years, the yogurt industry has faced overall pressure, yet Öarmilk has achieved counter-trend growth under such market conditions, doubling its sales annually. According to reports, Öarmilk's sales reached 500 million yuan in 2024, with even higher targets set for this year.

The secret behind Öarmilk Yogurt's continuous innovation lies in its supply chain. Founder Wang Weijian is a "factory fanatic" with uncompromising demands for supply chain and production equipment, and he aims to build a "future-oriented factory." In this discussion, we will explore how the supply chain serves as the fundamental driver of product development and invite everyone to appreciate the "beauty of industrial craftsmanship."

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?

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 probiotics, and Yili's Bifidobacterium lactis BL-99 and Lactobacillus paracasei K56. As consumer health awareness grows, probiotic products are emerging rapidly, prompting dairy companies to accelerate their strain development efforts. However, moving from successful strain development to practical application faces challenges such as technical hurdles, cost control, and regulatory compliance.

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.

In recent years, China's influence in the cheese industry has significantly expanded, largely due to shifting consumer preferences and favorable market conditions. Globally, one out of every two cheeses is produced using Novozymes' product solutions, undoubtedly highlighting the company's substantial impact on the global cheese industry. Novozymes stands at the forefront of this transformation, providing innovative biological solutions that push cheese innovation to new heights. With deep insights into market trends and consumer behavior, along with a broad and solid scientific foundation, Novozymes continues to adapt to the ever-changing global cheese market. This presentation will share how Novozymes drives growth and innovation, shaping the future of global cheese production.

The global functional yogurt market has surpassed 100 billion RMB, with 80% of Chinese consumers being drawn to "high-protein" or "healthy" labels when purchasing yogurt. While probiotic yogurt "blockbusters" have taken Chinese streets by storm, the category still faces some challenges, such as limited functionality. FrieslandCampina Ingredients is now offering Chinese yogurt brands more options for differentiated innovation with its multidimensional combination of "high protein, prebiotics, and DHA."

NutriWhey™ ProHeat, a heat-stable microparticulated whey protein, addresses the challenges of incorporating whey protein into liquid applications. It helps yogurt brands maximize the nutritional benefits of whey protein while creating innovative yogurt products with exceptional texture and sensory appeal. The dairy-derived prebiotic Biotis® GOS (galactooligosaccharides) boasts excellent heat and acid stability, a clean and mildly sweet taste, and positive effects on consumers' gut health. Additionally, the integration of microencapsulated DHA into dairy products preserves the brain-health-promoting active ingredients while avoiding any unpleasant taste or odor.

Let us look forward to how FrieslandCampina Ingredients, through insight and innovation, will help brands reshape the future of the yogurt market.

As consumers' health awareness grows and market demands diversify, the formula milk powder market is undergoing rapid segmentation. Children and middle-aged/elderly groups, as core consumer demographics, are exhibiting increasingly prominent personalized needs. Since its approval as a novel food ingredient in 2010 and as a nutritional fortifier in 2012, yeast beta-glucan has seen expanding applications in formula milk powder, with its immune-boosting properties being widely utilized. In recent years, new functions of yeast beta-glucan have been continuously uncovered. Research indicates that it can significantly improve cognitive function in elderly patients with mild cognitive impairment. This discovery opens new avenues for the application of formula milk powder in the health sector, while also providing more possibilities to meet the needs of consumers across different age groups.

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?

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?