Core Insights - The 2025 IDF World Dairy Summit was held in Santiago, Chile from October 20 to 23, attracting global dairy companies, experts, and government officials to discuss the future of the dairy industry [1][3] Group 1: Sustainable Development - Liu Chunxi, Chairman of the Dairy Innovation Center and Senior Executive of Yili Group, participated in a special working group meeting on the "Paris Declaration on Sustainable Development" to contribute Chinese wisdom to global dairy sustainability [3] - The Dairy Innovation Center achieved significant results in sustainable innovation, winning multiple awards at the IDF Product Innovation Awards, which are considered the "Oscars" of the global dairy industry [5] - Yili's "Anmuxi" eco-friendly packaging won the "Dairy Packaging and Transparency Innovation Award," utilizing a new technology that enhances recycling efficiency [5] Group 2: Nutritional Innovations - Yili's "Xinhui Bone Nutritional Formula Milk Powder" received the "Human Nutrition Dairy Product Innovation Award," focusing on promoting bone and muscle health through a blend of various nutrients [5] - The Dairy Innovation Center showcased several innovative projects, including a digital traceability system for microbial risks in dairy products and the development of new hydrolyzed protein materials [7] Group 3: Aging Population and Health - The Dairy Innovation Center's report on "The Role of Dairy Consumption in Healthy Aging" highlighted the benefits of dairy products in improving nutrition and preventing non-communicable diseases among the aging population [9][11] - With the global aging population expected to reach 2.1 billion by 2050, dairy products are essential for addressing nutritional deficiencies and promoting overall health in older adults [11] - Challenges in developing dairy products for the elderly include digestive issues and diverse nutritional needs, necessitating tailored processing technologies [11] Group 4: Technological Advancements - The Dairy Innovation Center developed a "Zero Lactose Milk Powder" technology to address lactose intolerance, which affects over 65% of the global population [12] - Clinical trials demonstrated the effectiveness of the center's probiotic strains in improving digestive health, with 13 national patents obtained for these innovations [12] - The center aims to continue leveraging technological innovation and collaboration to enhance industry sustainability and health outcomes globally [14]

Core Insights - The article emphasizes the transformative role of the National Dairy Technology Innovation Center in advancing China's dairy industry through innovation and technology, aiming to establish a global leadership position in dairy production and processing [1][10]. Group 1: Industry Challenges and Innovations - The Chinese dairy industry has faced significant challenges, including reliance on imported dairy cattle and fermentation strains, which has hindered its development and competitiveness [1][2]. - The establishment of the world's first "Mongolian Plateau Livestock Germplasm Resource Bank" and a regional dairy cattle breeding database has enabled the preservation of 175 breeds and over 75,262 resource samples, ensuring comprehensive coverage of local breeds [2]. - The center has developed a dairy cattle breeding gene chip that can accurately assess genetic potential for high yield, disease resistance, and extended production periods, significantly accelerating the breeding process [2][3]. Group 2: Achievements in Dairy Production - China's dairy cow yield levels have reached or surpassed those of many developed countries, achieving what took over a century for others in a much shorter time frame [3]. - The center has successfully bred low-methane emission dairy cattle, promoting environmentally friendly practices in the dairy industry [3]. Group 3: Fermentation and Probiotic Development - The center has initiated a "bacteria-seeking journey" to collect traditional fermentation strains from various regions, aiming to preserve indigenous bacterial cultures that are at risk of extinction [4][5]. - A fermentation agent strain resource bank has been established, containing over 2,000 strains, which supports the development of functional probiotics [5]. - The research team has developed a high-throughput screening platform that can process 8,000 samples a day, significantly improving the efficiency of strain selection [5]. Group 4: Product Development and Market Impact - The center's research on the Bifidobacterium lactis BL-99 strain has been published in a top-tier scientific journal, showcasing the high standard of Chinese research in probiotics [6]. - Products derived from indigenous strains, such as regionally flavored yogurt, have been successfully launched, demonstrating the commercial viability of these innovations [6]. - The center's advancements extend beyond yogurt to functional foods and special medical foods, marking a significant shift from mere strain preservation to active industry creation [6]. Group 5: Processing Innovations - The center has shifted dairy processing from a one-size-fits-all approach to a model focused on "precision nutrition," catering to specific dietary needs of different consumer groups [7]. - Innovative techniques have been developed to separate and recombine natural functional components in milk, leading to customized products that enhance health benefits [7][8]. - The introduction of a zero-lactose milk powder using an "all-enzyme method" addresses lactose intolerance, allowing broader consumer access to dairy nutrition [8]. Group 6: Strategic Vision and Future Directions - Over the past three years, the center has focused on four key areas: dairy cattle breeding, nutritional health, processing technology, and safety quality, achieving groundbreaking advancements [10]. - The center's innovations have not only redefined the Chinese dairy landscape but also set a benchmark for industrial innovation on a global scale, providing a replicable model for other industries [10].