Dr. Hung currently serves as the Director of Scientific Research at the Probiotics Research Center of Yili Group. He possesses over 20 years of experience in probiotics health research and the development of related health products. Dr. Hung has published more than 30 SCI papers and holds nearly 30 authorized patents. He has also authored one monograph and led more than 10 projects at the National Dairy Technology Innovation Center. His achievements have been recognized with over 10 awards.
As the head of the Probiotics Research Center at Yili Innovation Center, Dr. Hung is dedicated to integrating probiotics-related scientific research, product application, and an international perspective. He is committed to enhancing the innovation of the group's products through probiotics and delivering healthy, safe, and effective probiotics products to consumers.
Each bottle of Yakult contains at least 10 billion unique active lactic acid bacteria, generating an annual revenue of 6.5 billion RMB in the Chinese market. In addition, other dairy companies are developing their own strains, such as 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.