China’s Dairy Industry Gains Global Recognition for Innovation and Precision Nutrition

Dragon Media News Desk

China’s dairy industry is receiving growing international recognition for its innovation capabilities as companies expand beyond conventional milk products into functional nutrition, specialised health solutions and global research collaboration.

Chinese dairy companies were among those recognised at the World Dairy Innovation Awards during the 19th Global Dairy Congress, held in Barcelona, Spain, on June 17 and 18.

The 2026 competition attracted 177 entries across 23 categories. Chinese dairy producer Yili Group won two category awards, while also receiving 10 finalist nominations and seven commendations.

Yili’s Changqing Lemon and Oat Popping Beads Probiotic Yogurt won the award for Best Yogurt Product, while Gonglao’s Hulunbuir Strained Milk Skin Yogurt was named Best Traditional Dairy Product.

Other Yili products recognised in the competition covered adult nutrition, liquid milk, ice cream, milk powder, cream and dairy products developed for specific health needs. The company said this marked the seventh consecutive year in which it had received recognition at the international awards.

Richard Hall, chairman of the Global Dairy Congress, said China entered the international dairy market later than many traditional dairy-producing countries but had developed knowledge and technology at an exceptionally rapid pace.

He said sustained investment in research, product development and technological innovation had helped Chinese dairy companies move from manufacturing-led expansion towards innovation-driven growth.

Industry experts said consumers worldwide are increasingly seeking products designed for particular stages of life, lifestyles and health requirements, rather than dairy products that provide only basic nutrition.

This shift is encouraging dairy producers to move beyond improvements in taste and quality and develop targeted nutritional solutions.

Ignatius Szeto, vice president of Yili, said product development is increasingly focused on bone health, muscle function, immune support, digestive health and blood glucose management.

He said dairy products are gradually evolving towards precision nutrition as personalised health becomes more important worldwide.

Developing different nutritional solutions according to a person’s age, physical condition and health requirements is expected to become a major area of growth for the industry, he added.

Szeto also said international expansion requires companies to understand the food regulations, consumer preferences, nutritional standards and specific market requirements of individual countries.

Because a single product or business strategy may not perform equally well in every market, localisation has become an important foundation for global expansion.

Chinese dairy companies have also expanded cooperation with overseas universities and scientific institutions to strengthen research and product development.

Yili has established innovation centres across Asia, Europe and Oceania and works with institutions including the University of Cambridge in Britain, Wageningen University & Research in the Netherlands and Lincoln University in New Zealand.

Together with partnerships involving Chinese universities and research institutes, these collaborations support research in nutrition science, dairy processing, food safety, production technology and changing consumer health needs.

The judging panel for the World Dairy Innovation Awards included experts in product development, nutrition science, technology, market development and other areas of the dairy industry.

According to the organisers, this year’s entries reflected a clear shift beyond general nutrition towards products targeting protein intake, blood glucose management, specialised nutrients and physical performance.

The latest international recognition indicates that China’s dairy industry is expanding its presence not only through large-scale production but also through research, precision nutrition, advanced technology and consumer-centred innovation.