From May 26th to 28th, the 32nd Annual Meeting of the China Dairy Industry Association, the 2026 China Dairy Technology Expo, and the 2026 Dairy Carnival were held in Chengdu. This conference brings together various forces from government, industry, academia, research, and enterprises to discuss the plan for industrial upgrading at the beginning of the 15th Five Year Plan period. As one of the leading enterprises in China's dairy industry, Junlebao Dairy Group showcased its full industry chain scientific and technological innovation achievements and all-star product matrix at the conference, and won the special prize of Dairy Technology Progress Award.

At the same time, specialized forums such as the "Dairy+" Future Growth Forum organized by the conference were held. Junlebao actively participates in forum discussions and collaborates with guests from all walks of life to explore growth opportunities and innovative paths for dairy products in B2B market segments such as catering and baking. Junlebao's dairy deep processing business has also been included as a typical case in the "White Paper on Deep Processing and High Value Utilization of Milk Ingredients" released at the conference.

Authoritative release of technological achievements, industry focus on sn-2 DHA functional lipid innovation

At the meeting, the top ten achievements of scientific and technological innovation in China's dairy industry in 2025 were announced, and the joint research project between Junlebao and the research institute, "Innovative application of sn-2 DHA functional lipids to achieve more compatible breast milk formula powder development," was selected. Ren Fazheng, an academician of the CAE Member and a professor of China Agricultural University, interpreted the top ten innovative achievements on the spot.

This achievement is based on a proprietary microbial fermentation, low-temperature extraction, and physical refining process system, and is the first to introduce high sn-2 DHA algal oil, achieving the upgrade of DHA from "content enhancement" to "structural delivery". It has comprehensive advantages of more biomimetic structure, more efficient absorption, more scientific formula, and more prominent industrial barriers, marking an important transformation of functional lipid research in China from single nutrition enhancement to innovative breast milk affinity structure, and providing a new technological path for the high-quality development of infant formula milk powder. This achievement has been applied to infant formula milk powder such as Youcuibao Ai under Junlebao.

In terms of nutritional formula, Junlebao Youcuibao Love adopts the "brain body dual excellence" scientific model, which has been evaluated by authoritative experts including the Chinese Society for Food Science and Technology and several academicians, and has reached the "international leading level". This is also the first in the industry to award this level of recognition for infant formula milk powder. This product scientifically preserves the activity of immunoglobulin IgG, closely resembling the ratio of maternal origin, while also paying attention to the absorption issues in the baby's gastrointestinal tract. Combined with sn-2 DHA, the absorption efficiency is higher and closer to its natural form.

Junlebao, driven by scientific and technological innovation, has won the Dairy Science and Technology Award for its entire industry chain

This conference anchors the direction of intelligent, green, and integrated development in China's dairy industry, which is highly in line with Junlebao's long-term strategy. Having been deeply involved in the dairy industry for over 30 years, Junlebao adheres to the foundation of the entire industry chain and is driven by technological innovation, continuously cultivating new quality productivity in the dairy industry. At present, the enterprise operates 33 modern self owned pastures and 20 production factories nationwide, with a stock of about 192000 cows. Its self-sufficiency rate in milk sources ranks first among large domestic dairy enterprises, and the quality of raw milk continues to exceed European and American standards.

As one of the core events of the conference, the China Dairy Industry Association held the "2026 Dairy Science and Technology Award Ceremony". This award is a highly authoritative and prestigious honor in the field of scientific and technological innovation in the domestic dairy industry, representing a high recognition of the technological innovation ability and industrial transformation strength of dairy enterprises. Junlebao won the Special Prize of Technical Progress Award for its project "Development and Industrialization of A2 β - Casein Infant Formula Milk Powder", and the Second Prize of Technical Progress Award for its project "Development and Industrialization of 10 Lactic Acid Bacteria Collaborative Fermentation Functional Fermented Milk". This award-winning project is a representative achievement of Junlebao's response to consumer upgrading with technology.

All Star Product Matrix Debuts Multiple Innovative Works, Attracting Attention

At the 2026 China Dairy Technology Expo, which is held in conjunction with the conference, Junlebao will set up three themed exhibition areas: a full industry chain display area, a star product independent exhibition island, and a new product display and tasting area. The exhibition area system presents Junlebao's integrated entire industry chain and two core models of "six world-class", achieving self control in the entire process of grass planting, dairy farming, production and processing. With strict control at the source and standardized management throughout the entire process, it creates precise and healthy solutions for people of all ages.

Junlebao showcased star products such as Jianchun, Yuehuo Fresh, and infant formula on site, and launched multiple innovative masterpieces. Yue Fresh Omega-3 Fresh Milk relies on high-quality milk sources to achieve three times the natural enrichment of native Omega-3, supplementing essential fatty acids for the human body and setting a new benchmark for high-end fresh milk nutrition; Pure fruit and vegetable salad flavored sour milk with 0 added sucrose, containing 8 types of fruit and vegetable nutrients, to meet the needs of light and healthy consumption with limited dairy sources on the farm; Si Nong Pudding is crafted using French dessert techniques, with a roasted aroma that melts in the mouth, balancing deliciousness and health.

Currently, China's dairy industry is accelerating its shift from scale expansion to value enhancement, with consumption upgrading and product innovation becoming the core themes of industry development. Junlebao will continue to focus on the increasingly diverse demand for health consumption, continuously improve its full scenario product matrix, and actively explore emerging tracks such as B-end professional dairy products, special medical foods, and middle-aged and elderly nutrition. With scientific nutrition to safeguard the health of the whole nation, Junlebao will work together with industry partners to promote the high-quality transition of China's dairy industry and contribute greater strength to the Healthy China strategy and the comprehensive revitalization of the dairy industry.