Member of the Nutrition and Health Functional Dairy Products Professional Committee, China Dairy Industry Association
Member of the Technical Advisory Committee, National Dairy Technology Innovation Center
Member of the Nutrition and Healthy Aging Group, Junshi Life Sciences Institute
Member of the Maternal and Infant Nutrition Professional Committee, China Nutrition and Health Food Association
Deputy Director of the Hebei Dairy Industry Technology Research Institute
With over 20 years of experience in product development and nutritional innovation, Ning Yibing has been dedicated to the research of breast milk and infant nutrition.
He has previously worked at the Nestlé Nutrition Institute and the Mead Johnson Asia Nutrition Science Department. Throughout his career, he has led more than 20 product development and maternal-infant research projects and published over 10 academic papers.
Notably, he led the renowned "MING Study", a maternal and infant nutrition research project focused on the first 1,000 days of life. This influential study significantly contributed to the advancement of breast milk research in China, playing a pivotal role in improving the formulation of infant formula.
In 2024, while the overall growth of China's dairy industry slowed down, the low-temperature yogurt category showed a strong growth trend. In this highly competitive sector, Junlebao's "Jianchun" series has bucked the trend and become a focus of the industry. Junlebao's success can be attributed to its deep focus on functional innovation: Jianchun's core selling points are "0 sucrose and low GI," and its functionality has been validated through clinical research; Yuexianhuo, on the other hand, has leveraged innovative instant pasteurization technology to preserve the fresh milk taste and nutritional value while meeting consumer demand for high-quality dairy products, consistently topping the low-temperature dairy sales chart. Faced with consumers' increasingly upgraded health demands, how can Junlebao continue to break through with functional research? How can functional innovation drive the upgrading of the dairy industry? What possibilities lie ahead for functional dairy products in the future?
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.