Dairy Industry Emphasizes Functional Innovation Amid Global Challenges

During the Global Dairy Congress, significant recognition was given to a company for its innovative dairy products, including a probiotic yogurt with lemon and oats, which won the award for Best Yogurt. Additionally, a traditional yogurt with milk skin was named Best Artisan Product. These awards marked the seventh consecutive year the company has been recognized at this event, spanning various segments such as adult nutrition, fluid milk, ice creams, milk powder, and cream.

Richard Hall, the president of the Global Dairy Congress, emphasized the company's ability to maintain a steady flow of innovation despite the challenges faced by the industry. He noted that the Chinese dairy sector currently holds a prominent position in global innovation, driven by technological advancements and an understanding of consumer demands.

The company showcased a range of products aimed at addressing various health needs, including blood sugar control, bone health, cardiovascular care, gastrointestinal nutrition for families, and immunity support for sports activities.

Financial results presented by the company indicate that this strategic focus on innovation is gaining importance within the business. By 2025, new products accounted for 16.4% of the company's revenue, demonstrating that functional innovation has become a key growth driver in their portfolio.

The congress highlighted a broader industry trend towards increasingly specific nutritional solutions. This trend emphasizes the central role of technology, consumer segmentation, and functional development in innovation strategies.