品质升级时代，复原乳的“另一条赛道”

Core Insights - The new regulations on sterilized milk aim to standardize the market and protect consumer rights by requiring clear labeling of reconstituted milk products [1] - Reconstituted milk is not "nutritionally void" or "fake milk"; it undergoes a process that retains essential nutrients like protein and calcium, despite some loss of heat-sensitive vitamins [1] - The demand for higher quality and functional dairy products is rising, and reconstituted milk offers advantages such as longer shelf life and versatility in various dairy applications [2] Summary by Sections - Regulatory Changes - The new regulations enhance labeling requirements for reconstituted milk, ensuring consumers are informed [1] - Nutritional Value - Reconstituted milk is produced by concentrating and drying fresh milk, then rehydrating it, which maintains most core nutrients [1] - Market Positioning - Reconstituted milk is suitable for diverse applications beyond traditional dairy products, including baking and beverages, highlighting its adaptability [2] - Future Outlook - The new regulations are not the end for reconstituted milk; it will evolve to meet consumer demands and pursue a path of high-quality development [2]