The dairy industry is entering an unprecedented period of transformation. Rising health awareness and growing demand for personalization are driving the shift from traditional staples toward more functional, nutritious, and specialized dairy products. Globally, demand for high-protein, probiotic, and tailored solutions targeting specific groups—such as children, seniors, and athletes—is accelerating. Meanwhile, technological innovation and digital tools are reshaping product development, supply chain management, and consumer experience. They enable companies to gain precise insights into consumer needs, accelerate product iteration, and achieve efficient engagement through digital channels.

How can the dairy industry, under the dual drivers of nutritional upgrading and technological empowerment, seize new opportunities, foster product innovation, strengthen brand differentiation, and achieve sustainable growth?

As one of the world’s dairy giants, Lactalis has been undergoing a transformation over the past decade—from a traditional dairy supplier to a leader in health-driven innovation. From Stonyfield’s organic yogurt to Kraft Heinz’s natural cheese, from Siggi’s Icelandic-style yogurt to the ongoing acquisition of Fonterra’s Mainland Group, Lactalis’s trajectory reflects the broader evolution of dairy enterprises amid the rising tides of health and premiumization. This shift goes beyond product reformulation; it represents a comprehensive reshaping of brand positioning and market strategy.

Schreiber Foods stands out in the dairy industry as a rare example of a company focused almost exclusively on cheese and related categories, yet achieving steady global expansion.According to Rabobank's 2025 Global Dairy 20 ranking, Schreiber has maintained steady revenue growth, securing the 13th position globally, with growth driven by steady volume increases across global markets rather than mergers and acquisitions. In the highly competitive and traditional cheese sector, Schreiber has earned the long-term trust of leading retail and foodservice giants through flexible product customization, a robust local service network, and deep customer collaboration. Underpinning this success is Schreiber’s unique growth logic and category evolution path across both mature and emerging markets.

From human milk oligosaccharides (HMOs) to functional probiotics, from novel cheese structure design to AI-driven formulation development, Yili Innovation Center Europe has spent the past decade advancing its vision of “driving industry through science, serving health through technology.” The center has achieved a series of influential breakthroughs across multiple frontiers of nutrition and technology. This journey is not only a real-world exploration of integrating scientific research with dairy innovation, but also a valuable model of cross-border R&D collaboration for dairy companies in China and around the world—demonstrating how science, industry, and consumers can form a positive cycle to build an innovation ecosystem for the future.

As consumers’ perception of dairy quality continues to rise, “great taste” is becoming a key differentiator in the chilled milk segment. From smooth texture and clean aftertaste to the absence of unwanted dairy notes or excessive heaviness, consumer expectations for milk’s sensory profile are becoming increasingly refined and demanding. Taste is no longer just a “natural outcome,” but a consumer experience that can be defined and perfected through technology.

In the chilled milk market, high protein, A2 milk, organic sourcing, and added flavors have become common strategies. Yet true innovation that addresses product pain points through process breakthroughs remains rare. Meiji’s “Exquisite Taste Milk” is one such pioneer. Leveraging NT oxygen-control technology, it effectively reduces dairy off-notes without added flavorings, while enhancing freshness and smoothness in the aftertaste. This creates a new path for chilled dairy—proving that “better taste” can also be achieved through technology.

High-Pressure Processing (HPP) is revolutionizing the storage and distribution of fresh milk. By preserving its original nutrition and taste, HPP can extend the shelf life of fresh milk from just a few days at ambient temperature to over 60 days. Studies show that milk treated with 600 MPa for 10 minutes maintains stable quality under 6°C refrigeration, retaining over 99% of its minerals while minimizing changes in acidity and pH, significantly enhancing both safety and sensory experience.

“Sour” was once a simple taste of everyday life, but under Classykiss’s hands, it has been transformed into a strikingly modern flavor experience. From Pink Guava Lemon Peach to Yellow Apricot Yellow Peach Plum, Classykiss’s “Sour Series” draws inspiration from regional cultures and local sour notes, skillfully blending salty, sour, fruity, and creamy dairy flavors. This bold approach pushes product innovation beyond conventions while maintaining the brand’s signature premium quality and attention to detail.

Amid the prevailing consumer trends of “health × taste × emotional value,” Classykiss is redefining what “premium” means with its sour yogurt—not as something expensive, but as a taste rich with story, detail, and culture.

Flavor innovation in yogurt is moving beyond “sweet and fruity” toward bolder and more cross-category experiments. Beyond the craze for local fruits such as guava and passion fruit, vegetable-flavored yogurts are quietly emerging—kale, beetroot, and even bitter melon are becoming new favorites on the ingredient list. This not only challenges consumers’ palates but also helps yogurt transcend its role as a “snack,” bridging into the realms of “light meals” and “functional dining.”

(Image source: Pexels)

Semaglutide has once again claimed the top spot in global pharmaceutical sales for the second quarter. GLP-1 drugs are reshaping consumers’ understanding of “weight management” and “metabolic health,” while also driving the food industry to shift from appetite stimulation toward precision nutritional support. As a major source of natural protein and micronutrients, will dairy be sidelined by the “appetite-suppressing” trend, or could it pivot to become a key provider of nutritional support for GLP-1 users?

In this “lifestyle revolution” triggered by pharmaceuticals, dairy brands may face challenges—but they could also be among the first categories to rebuild consumer trust and perceived value.

Amid the global protein boom, Danone’s Oikos brand has successfully emerged as one of the most representative high-protein yogurts in the North American market. In 2024, Oikos’ retail sales surged 40%, surpassing USD 1 billion in annual revenue for the first time. Through precise market positioning, dual optimization of taste and nutrition, and engaging, lifestyle-oriented brand communication, Oikos has not only won over the sports and fitness community but also made its way onto everyday family tables—becoming a star example of dairy functional upgrade.

How has Danone transformed a traditional dairy subcategory into a “high-protein daily nutrition solution” for the mass consumer?

Driven by consumption upgrades and growing health demands, the dairy industry is shifting from simply “filling up” to truly “eating well,” with nutrient density emerging as a new benchmark for dairy value. Nutrient density encompasses not only the content and bioavailability of core nutrients such as protein, calcium, and vitamins, but also extends to formula optimization, ingredient upgrading, and precision nutrition solutions for different consumer groups. As a global leader in dairy and nutritional science, Nestlé has made “nutrient density” a strategic priority for 2024, aiming to deliver higher nutritional value across its product portfolio within limited calories, while maintaining taste and sustainability.

This session will explore how nutritional density can drive a leap in dairy product performance—from scientific research to formulation to consumer education—offering actionable insights for the industry.

Amid the global wave of dairy industry upgrading, deep processing has become a key engine driving value growth. Beyond protein as a core nutrient, high-value ingredients such as whey peptides, lactoferrin, conjugated linoleic acid (CLA), and dairy-derived minerals are increasingly entering high-potential markets including functional foods, infant nutrition, sports nutrition, and medical nutrition. Through precise extraction and innovative application, these “hidden champion” ingredients not only enhance the nutritional density and functional value of dairy products but also open new growth trajectories for dairy companies.

According to NIQ data, against the backdrop of a slowing overall dairy market, total dairy sales across all channels in Q1 2025 fell by 6.9%, indicating mounting market pressure. To achieve breakthrough growth, companies must focus on both product innovation and channel strategy. New product development, functional dairy, and differentiated offerings have become key drivers for attracting consumers, while emerging online channels are performing exceptionally—content-driven e-commerce, for example, grew by 35.1%, highlighting how social and digital channels are rapidly reshaping dairy sales.

This session will explore how the deep integration of product innovation and new channel strategies can stimulate consumer demand, enhance brand influence, and identify best practices for dairy companies seeking growth in the era of digital transformation.

In the functionalization of the dairy industry, protein has become a key bridge connecting traditional dairy with sports nutrition. In response to consumption upgrades and the trend toward diversified nutrition, more companies are crossing traditional category boundaries to explore growth paths that combine “nutritional density + functionality.”

M-Action, a functional nutrition brand strategically incubated by Mengniu, sits at the forefront of this convergence. It serves not only as a strategic anchor in Mengniu’s functional dairy portfolio but also as a testbed for expansion into sports nutrition and precision health. 

In mature markets such as Europe, the U.S., and Australia, Kefir is rapidly moving from a niche beverage to mainstream popularity, thanks to its diverse microbial strains, gut health benefits, and natural fermentation properties. According to IMARC Group, the global Kefir market is projected to grow from USD 2.155 billion in 2024 to USD 3.679 billion by 2033, at a compound annual growth rate of 5.81%.

UK brand Bio-tiful has captured approximately 70% of the local market with its high-activity strains and health-focused positioning, posting a 646% profit increase in FY2024, becoming a leading example of the Kefir category’s rise.

Meanwhile, Chinese consumers are increasingly attentive to factors such as “strain count” and “functional benefits,” driving demand for functional dairy products. Kefir, originating from the Caucasus, may offer a promising breakthrough as a functional dairy innovation for the Chinese market.

(Image source: Bio-tiful)

In the highly competitive and seasonal ice cream market, Pobeice has carved out a distinctive growth path. Since its founding in 2020, the brand has quickly expanded from a regional player to a national presence across over 150 cities and 1,150+ stores. Leveraging a combination of “freshly made products + hit items + visually appealing designs,” it has stood out among young consumers.

Amidst a market characterized by price wars, innovation races, and visual competition, how has Pobeice managed to break through and differentiate itself in the freshly made ice cream segment?