Agenda
Category:
All
Dairy Talks
Snack & Baking
Drink Talks
Alcohol Talks (1 Day Only)
Condiment & 3R Food
Function & Ingredient
Channel Talks (3 Days)
Pack Talks
Marketing Talks
Startup Talks
Tech Talks (Day 2-3)
Plenary Session (Day 3)
Foodtalks
Date:
All
06.25
 (Day 1)
06.26
 (Day 2)
Dairy Talks
· 6.25 (Day 1)
Hit New Category
4.2H - Hall A1
Global Insights
09:25
Address from Chair
09:30
Ascending Lower-tier Cities

The main market for dairy products is shifting to lower-tier cities. Tier-3 and below cities account for 53.6% of dairy shoppers, particularly so for shelf-stable milk, cheese, and infant formula. Well received as refrigerated milk is in tier-1 and tier-2 cities, there is still room to increase the penetration rate.

High-tier cities are approaching channel saturation. Online channels, like PDD, Douyin, and take-outs, accelerate dairy products consumption in lower-tier cities. The number of consumers in tier-3 to 6 cities has surpassed that in tier-1 to 2 cities in 84% categories. Lower-tier cities boast of a large population, and entry-level consumers and young people in small town are exhibiting a stronger spending tendency.

How should dairy brands leverage the massive growth potential in lower-tier Cities?

10:00
Lactalis: Futuristic Thinking behind €28.3 Billion Revenue

I believe you all know Lactalis. When we are thinking about the present, it has figured out the future. From a small cheese workshop in the west of France that produced a dozen Camembert cheeses in 1933, the company has grown to become the world's largest dairy group. The futuristic thinking behind Lactalis' €28.3 billion revenue allows it to take advantage of new opportunities in the market as they arise. The Chinese market is also included this year.

10:30
[Club Talk] Sold Vs. Bought: What Have Fast-moving Dairy Products Done Right?

In recent years, the dairy industry seems to have entered an "innovative spring," with "new products every week" gradually becoming the new norm. If "new products every week" reflects the market's dynamism, then the success of these products must have something to do with their innovative elements.

On this topic, we've invited three "successful selling" brands: "Haihe Dairy", praised as a "Tianjin specialty" and highly acclaimed on social media; "New Raspberry", the first to enter the stirred yogurt race and become a growth dark horse; and "Da Vinci", a treasure brand whose annual sales have skyrocketed from 30 million to an impressive 260 million yuan in just three years. Together, we'll explore the strategies behind selling and buying products.


11:20
"Grass Fed" Dairy Is Shooting Up

Only 10% milk in the world comes from grass fed cow in the open prairie, and this 10% market is growing at 22.4% CAGR. Growing at over 30%, grass fed milk is the fastest growing track in the U.S. Maple Hill Creamery is the largest dairy company that offers 100% grass fed milk, selling its products in over 8,000 stores, including Wholefoods, Walmart, and Kroger. Growth rate was above 40% between 2017 and 2022. High-speed growth is a reality on the other side of the world, perhaps it is time for grass fed milk to speed up in China when Chinese consumers are spending more on dairy products and shifting from eating to stop hunger to eating high quality.

11:50
Lunch & Food Show Tour
Generational Growth
14:00
[Practice] Expansion of Consumer Groups and Crossover of Consumption Scenarios for Cheese

As the leading brand in the domestic cheese stick category with a market share exceeding 40%, Milkground has achieved remarkable success in the cheese stick market with accumulated sales exceeding 3 billion units. However, the potential for cheese consumption clearly extends beyond cheese sticks. Breaking through demographic barriers and expanding into new scenarios present both opportunities and challenges. Milkground has already taken the first step towards practical implementation.

14:30
Starting from the MFGM in Milk, Exploring Market Gaps across Generations

The Milk Fat Globule Membrane (MFGM) is a natural component extracted from milk, with its unique biological activity and nutritional properties, making it essential in infant formula milk powder. According to AFI research, MFGM not only positively affects infant brain development and cognitive function but also benefits adults and elderly in areas such as immunity, gut health, and muscle health. This discovery is opening up new market spaces for MFGM.

Data from Fact.MR shows that the global MFGM market reached approximately $89.4 million in 2021 and is projected to grow to $234 million by 2032 at a compound annual growth rate (CAGR) of 9.3%. Let's explore market gaps across generations starting from the Milk Fat Globule Membrane in milk and seize opportunities for growth.

15:00
Reserved for Mengniu
15:30
Powering up Middle-aged and Elderly Milk Powder: Gray-hair Economy, "Sunrise" Market

Statistics show that the market size of the gray-hair sector in China is expected to reach RMB 12 trillion by 2026. Possessing both money and time, the gray-hair consumers are raising the bar of living standard. Formulated milk powder, thanks to its inherent health attributes, delivered impressive results. In the first half of this year, formula milk powder for the middle aged and elderly grew by 57% year-on-year. When infant formula powder drifts into competition in existing market space, claims around bone health, sleep quality, and blood sugar are creating new market spaces as health awareness improves among the middle-aged and elderly consumers. Mapping out the development in the middle aged and elderly formula milk powder market is the key to growing in an expanding market.

16:00
Wrap-up
Dairy Talks
· 6.26 (Day 2)
Hit New Category
4.2H - Hall A1
Zoom-in Session: Animal-free Dairy
09:40
Address from Chair
09:45
[Forethought] A Global Inventory of Innovative Cases in the New Protein Industry

According to BCG, the global market for new proteins is expected to reach US$290 billion (about RMB 2.08 trillion) in 2035, accounting for 11% of the market share of all protein types. In recent years, microorganisms have also gradually come into the vision of China's agri-food companies, becoming the third largest source of protein in addition to traditional crops and livestock resources. What are the products and applications of global and local innovative companies based on different microbial species and technology pathways? What are the consumer perceptions? The results of the Consumer Communication Study on Fermented Protein Products will be presented exclusively on-site!

10:15
[Supply Change] Cycle-Agnostic Dairy Ingredients

The dairy industry is being challenged by sustainability, cyclicality of raw material supply and relative monopolization of resources. The development of precision fermentation is bound to bring about a sea change in the dairy industry.

10:45
[Products] Using Precision Fermentation: Rethink, Remake, Reform Cheese

"Our product isn't just like cheese, it is cheese," exquisite fermentation technology is revolutionizing the cheese industry. In terms of consumer acceptance, research from Formo, a precision fermented cheese brand from Germany, shows that 71% of consumers are willing to purchase non-animal dairy products crafted with precision fermentation techniques. In terms of taste, Formo's products have also gained favor from Michelin-starred chefs! Moreover, from a business perspective, Formo has secured the largest Series A financing round to date for a food technology startup in Europe. This is truly awesome!

11:15
[Business] The "Richest" New Protein Company Ever, Perfect Day and Its Friends

It's no exaggeration to say that Perfect Day has taken the lead in the burgeoning field of precision fermentation for new protein. Commercialization is particularly crucial in emerging markets. As the new protein industry gradually matures, what does the industrial ecosystem look like? What about the market environment? We're eager to hear the story of Perfect Day, the pioneer of "man-made milk," a star company that has raised $840 million, and simultaneously the company with the most commercialization cases in the precision fermentation field (being favored by international giants such as Unilever, Nestlé, the Bel Group, and Mars). Let them tell us the story of Perfect Day and its friends.

11:45
Lunch & Food Show Tour
New Scenarios, New Growth
14:05
The Bigger Mission for Barista Milk

Over 50% offerings at cafés in China are milk coffee, making for a fertile soil for fresh milk growth. When milk moves from the backstage to the front under the hat of barista milk, performance becomes a core measurement. Founded less than 10 years ago, Milklab, the Noumi's subsidiary brand, has filtrated 73% cafés in Australia, thanks to its excellence in textures, stretches, and making latte art. This is just the beginning. Gradually taking off in China, Southeast Asia, Singapore, and Malaysia, Milklab is walking into a broad international market.

14:35
[Tasting] Milk and Coffee, Culture and Aftertaste

Welcome to on-site coffee tasting! We are afraid that at the dairy session only milk coffee is offered. Have a cup of coffee and experience the long-lasting aftertaste brought by the more integrated dairy, then in this aroma, chat with our speakers about the culture behind this cup of coffee.

15:25
The Glamour of Freshly Made Yogurt: Milk, Fermentation, and … Magic?

Following freshly brewed tea drinks, freshly made yogurt cups have won the favor of not only investors but also prominent companies, like New Hope. Freshly made yogurt grew by 59.1% in 2022, reaching RMB 7.3 billion market value. Consumers born in the 1980s and 1990s are the main purchasers. Promising as the market is, FRESHLY made yogurt is also faced with challenges: shortage in upstream milk supply, deteriorating ingredient quality, premium pricing, flavor homogeneity, etc. What can brands do to turn barriers into springboards and lock in the millennials?

15:55
Wrap-up