Global Dairy Congress 2026 Explores Innovation and Market Trends
The 19th Global Dairy Congress, organized by FoodBev Events, was held in Barcelona from June 17-18, 2026. The event brought together dairy professionals from more than 25 countries under the theme ‘Fit for Purpose’. Key discussions revolved around innovation, market trends, and the future of the dairy industry.
Richard Hall, chair of FoodBev Media, opened the congress with a series of keynote sessions addressing the latest market trends. Ananda Roy from Circana noted the rise in consumer demand for fermented products, cheese, and protein-enriched yogurts, while traditional chilled milk is losing momentum. José Sainz from Expana highlighted the role of proteins derived from cheesemaking in generating value within the dairy sector.
Tom Booijink of Rabobank discussed the United States' surplus of dairy fat and the emerging trade opportunities with South Africa. Innovation in yogurt, focusing on lifestyle benefits and taste, was emphasized by Sandrine Bouvier and Jiae Kim from Roquette. They reported that 20% of new products launched included protein as a key ingredient.
Yili Group's vice president, Ignatius Man-Yau Szeto, presented on high-value functional nutrition, with products designed for various age groups. Nestlé's Peggy Diby addressed demographic shifts and the increasing need for high-protein dairy products to support healthy ageing.
Jeremy Hill from Fonterra discussed the importance of functionality in dairy products to support active lifestyles. Eugene Ho from Mengniu Dairy shared their ‘seed-to-sip’ strategy, and FrieslandCampina's Floor van der Horst noted the diverse consumer demands for protein-based products.
In addition to product innovation, the congress explored packaging technologies with Hervé Hérambert from Sidel France. The event concluded with the announcement of the World Dairy Innovation Awards, celebrating advancements in the sector.
Overall, the congress highlighted dairy's evolving role in nutrition and innovation, with emphasis on functionality, sustainability, and consumer needs.
