As we move into 2025, food innovations across global sectors are putting "functionality" at the core. Beyond traditional supplements, there's a surge in "beverages + functionality", "snacks + functionality" and "dairy + functionality." How can functional trends and ingredients penetrate a broader market? On the verge of a breakthrough, get inspired and stay ahead of the curve!
The dairy industry is undergoing a technological revolution shifting from "quantity" to "quality," with the National Center of Technology Innovation for Dairy (NCTID) tackling industry challenges through innovation. Their targeted lactoferrin protection technology has increased lactoferrin retention in shelf-stable milk from 10% to over 90%, breaking foreign technological monopolies and allowing consumers to enjoy immunity-boosting milk at a lower cost. Low-lactose milk, specially designed for the lactose-intolerant, enables more people to enjoy dairy without discomfort. Meanwhile, their concentrated whey protein production technology has ended reliance on foreign monopolies, safeguarding domestic infant formula production.
These innovations not only make dairy products healthier and more accessible but also elevate them from "everyday beverages" to "future nutrition." Let’s take a closer look!
The global sports nutrition market is booming, with an increasing demand for natural solutions. Amid this trend, a once-overlooked "secret milk from the highlands" — yak milk — is quietly reshaping modern nutritional science. Evolved under extreme hypoxia at high altitudes, yak milk features a mineral composition remarkably close to human breast milk and boasts powerful antioxidant properties. Its dense natural nutrient profile and superior energy conversion efficiency offer strong scientific support for sports nutrition, high-altitude health, and aging-related diets.
How does yak milk demonstrate its unique nutritional advantages in both high-altitude environments and high-intensity athletic settings? What sparks will fly when an ancient milk source meets modern performance needs?
The fitness population in China has surpassed 500 million, leading to a surge in sports nutrition demand, with protein powder consumption growing at an annual rate of 24% in recent years. Meiji SAVAS Protein Powder is Japan's first high-performance protein powder designed specifically for athletes and fitness enthusiasts. Through its unique production process, it ensures rapid solubility and exceptional taste, quickly becoming the top-selling protein product brand in Japan, capturing more than half of the Japanese protein powder market share. SAVAS has not only launched whey protein and soy protein products but also expanded its market share with ready-to-drink products. Let's delve into the secrets behind the innovative ingredients of Meiji SAVAS Protein Powder!
Aging is the gradual decline of an organism's functions over time, involving mechanisms such as the accumulation of cellular damage, telomere shortening, and metabolic dysregulation. In contrast, regeneration refers to an organism's ability to repair or replace damaged tissues, such as through stem cell activation or tissue regeneration. In recent years, scientific research has made breakthroughs in anti-aging and regeneration, including advancements in gene editing, senolytics (drugs that clear senescent cells), and stem cell therapies, offering hope for extending healthy lifespan. Exploring this topic not only enhances our understanding of the essence of life but also provides scientific insights for combating aging and improving quality of life.
The wave of functional foods is surging, with China's functional food market expected to grow at a compound annual growth rate of 9%, reaching nearly 500 billion yuan by 2030. Similarly, Japan's market is also on a rapid growth trajectory, with the number of functional labeled foods projected to increase by 40% from 2022 to 2024. Seizing this opportunity, Kirin Holdings has made strategic acquisitions of FANCL and BioCeuticals, aiming to become one of the largest health science companies in the Asia-Pacific region. Sales of its LC-Plasma lactic acid bacteria beverage rose by 8.5% year-on-year in Q1 2023, demonstrating the growing consumer interest in health-centric products. Kirin's innovation continues unabated with the launch of its latest product, the “Kirin Lactobacillus Sports Drink,” which emphasizes two key benefits: "boosting immunity” and "hydration." These core features have captivated consumers. Furthermore, Kirin has partnered with FANCL to introduce products such as CaloLimit mixed tea and CaloLimit apple sparkling wine, designed to effectively inhibit sugar and fat absorption. These offerings bridge the gap between health and flavor, catering to the modern consumer's demand for functional yet enjoyable products. Can functional ingredients become the second growth curve for enterprises? Only time will tell.
Under the dual trends of the "Blue Economy" and "Functional Food 3.0," SeaEssence™ may become a super ingredient bridging marine resources and the health industry. Seaweed is a high-quality source of dietary fiber and protein, containing various amino acids essential for the human body. Different variants of New Trend Group's SeaEssence™ boast a dietary fiber content ranging from 50% to 90%, offering exceptional nutritional value as a dietary fiber supplement. Let’s explore the innovative story of New Trend Group's functional ingredients.
After 40, Your Body Is Quietly Stealing Your Strength. Sarcopenia isn’t just about aging—it’s the silent decline of muscle mass, strength, and function. It begins lurking at 40, accelerates after 65, and drastically increases the risk of falls, disability, and even death. The underlying culprits are complex: neurodegeneration, hormonal fluctuations, protein metabolism disorders… Supplementing with high-quality protein may be the key to hitting pause. And yeast protein, with its high concentration of branched-chain amino acids (BCAAs) and gut microbiome-regulating effects, is emerging as a "dark horse" in the fight against muscle loss. In the future, our battle against sarcopenia won’t just be about "slowing decline"—it’s about launching a true Muscle Revival Plan.
With the announcement of delayed retirement, Chinese professionals are voicing the need to start health maintenance early to work until age 65. Traditional medicinal herbs, such as ginseng, amla, and astragalus, along with popular functional ingredients like GABA, are gaining attention. How can herbal combination products overcome challenges like poor taste and unclear efficacy to become the go-to "lifesaver" for professionals?
Aging and gut microbiota are closely linked in a complex, bidirectional relationship. Recent studies reveal that targeting and modulating “youthful” gut microbiota can help mitigate immune decline and reduce the risk of neurodegenerative diseases, offering a new scientific pathway for anti-aging interventions. As a key player in global health and nutrition, Danone continues to explore innovative approaches that combine science and nutrition. By focusing on the specific health needs of older adults, it has introduced targeted nutritional solutions aimed at revitalizing gut microbiota and supporting a youthful physiological state. In an era of accelerating population aging, leveraging science to address aging-related health challenges has become a shared global imperative.
As functional foods become a new global health consumption trend, China's dairy industry is waging a breakthrough battle driven by "hardcore technology." Mengniu Group has for the first time revealed its dual-engine model of "technology + ecosystem" in the field of nutritional health innovation. By collaborating with top-tier research institutions such as Peking University and Shanghai Jiao Tong University to establish joint laboratories, the group has adopted a reverse R&D approach to co-create value with upstream and downstream partners. This strategy precisely addresses societal needs such as aging populations and chronic disease prevention, leading to the successful launch of multiple precision nutrition products tailored to specific consumption scenarios. These include HMO-enriched milk, functional yogurt with health benefits, and health-targeted milk powder for middle-aged and elderly consumers.
Not only has Mengniu restructured the innovation chain—from ingredient screening to technical validation and industrial transformation—but it has also pioneered a functional shift in dairy products, moving from basic nutrition to targeted interventions. While the industry remains mired in price wars, Mengniu has built a health product matrix covering the entire life cycle, extending the value chain of each carton of milk beyond traditional dairy boundaries through an integrated ecosystem of industry-academia-research-application.
In this revolution of value redefinition, what we witness is not just the upgrade of a product but the strategic transformation of a hundred-billion-yuan market—from the "red ocean" of conventional milk to the "blue ocean" of precision nutrition.
Faced with global population growth, traditional food production models are encountering dual challenges of sustainability and scalability, with their enormous environmental costs becoming impossible to ignore. Against this backdrop, precision fermentation technology is emerging as a key engine for reshaping the food industry—capable of not only overcoming resource constraints but also creating a new generation of food products that combine high quality with sustainability.
As part of the new food business segment, precision fermentation at GEA, serves as a strategic pillar in the company’s development plan from 2021 to 2030. By integrating core technologies across the organization and leveraging extensive project experience and innovation capabilities, GEA offers unique advantages in fermentation process optimization, large-scale production, and diverse food applications.
Let’s delve into the successful applications of precision fermentation in areas such as dairy alternatives, protein enhancers, and natural flavorings, showcasing how process innovation can achieve a win-win scenario for both the economy and the environment.
This year has been officially designated as the year for weight management. In addition to weight issues, high blood sugar is also one of the main health risks for Chinese adults. According to data from the *Report on the Nutrition and Chronic Disease Status of Chinese Residents (2020)*, the overweight and obesity rate among Chinese adults exceeds 50%, with one out of every two people being overweight. The *International Diabetes Federation (2021)* indicates that there are approximately 140 million people with diabetes in China. As a result, GLP-1 agonists, such as semaglutide, have become popular worldwide. However, the use of these drugs also comes with certain adverse reactions. Is there a natural way to increase GLP-1 levels to achieve weight loss without relying on medication?
As global awareness of health rises, weight management has evolved from a personal concern into a broader public health issue. In China, the National Health Commission and 16 government departments have launched a three-year “Weight Management Campaign,” encouraging nationwide participation and benefits. In response, Amway’s Nutrilite has upgraded its weight management solutions, taking a forward-looking approach rooted in 90 years of nutritional research.
Nutrilite redefines weight loss with its Dual Balance Theory, going beyond the traditional “diet and exercise” framework by incorporating gut microbiome balance into a comprehensive system of “three balanced meals + micro-movement.” This innovative method combines scientific rigor with human insight. A network of 100,000 professional advisors, supported by AI nutrition coaches and body composition analyzers, transforms personal health data into tailored weight management plans.
How does Nutrilite seamlessly integrate scientific strength with human care to reshape the future of weight management? Let’s unlock the secrets to a new era of healthy, enjoyable weight loss!
Natural sweeteners have taken a step forward. China has the world's largest market for stevia cultivation and processing, accounting for 80% of global production. Steviol glycosides are naturally the top choice for reducing sugar in China. However, traditional steviol glycosides commonly have flavor defects such as a metallic taste and bitterness. Currently, Reb M may be the highest-scoring solution for reducing sugar. By enzymatically modifying Reb M, the taste challenges of natural sweeteners have been overcome. How will Reb M shine in the food and beverage industry?
Sweetness has been one of humanity's favorite tastes since ancient times. By 2023, the global sugar substitute market has reached $18.8 billion (approximately 135.4 billion RMB) and is projected to grow steadily at an annual rate of 5.27% from 2023 to 2028. In terms of sugar substitute trends, plant-extracted natural sweeteners have gained popularity in the market over the past two years, with Brazzein being a standout example. It is the smallest known protein with sweetness, exhibiting high stability and a sweetness level 500 to 2000 times that of sucrose, making it one of the sweetest natural substances known to humankind. When heated at 353 K (79.85°C) for 4 hours, its protein molecules remain stable, retaining their sweet characteristics. Moreover, it achieves zero calories, zero glycemic impact, and is friendly to cardiovascular health. Waterdrop Biotech, a synthetic biology company specializing in the development of high-value proteins, will unveil the story behind the sugar substitute industry and Brazzein.
FBIF specializes in turning "imagination" into "reality."Here, we will invite well-known domestic and international raw material companies to share laboratory samples of their latest ingredients over the course of two days, transforming these raw materials into products and ensuring that innovation goes beyond mere ideas and theories.
As an audience, you have the opportunity to taste, review, and share your impressions. Genuine exchanges within the industry are the driving force behind the continuous advancement of functional ingredients.