BeijingApril 27, 2026 /PRNewswire/ — Recently, the 2026 International Food Safety and Health Conference was held in Beijing. As a globally leading dairy enterprise, FrieslandCampina deeply participated in this industry event, sharing its innovative practices and cutting-edge achievements in early-life nutrition through brand exhibitions, high-level dialogues, and keynote speeches, thereby helping to upgrade and improve the dairy industry.
Co-hosted by the Chinese Institute of Food Science and Technology and the International Union of Food Science and Technology, the conference, themed “Integrated Innovation for a Shared Future of Food Safety and Health,” brought together top domestic and international experts, renowned scholars, and leading enterprises. They engaged in in-depth discussions on numerous hot topics in global food safety and health, injecting new momentum into the global food safety and health cause.
FrieslandCampina booth at the 2026 International Food Safety and Health Conference
At the conference venue, FrieslandCampina’s booth vividly showcased its “from farm to table” full industry chain management. Star products including Royal Friso, Royal Friso Chunyue, Royal Friso Wangyue, Friso Genyue, Black and White Milk, and Black and White Evaporated Milk were prominently displayed, attracting the attention of many participating guests.
Yang Guochao, Senior Vice President of FrieslandCampina China, attends the Entrepreneur Summit Forum
Yang Guochao, Senior Vice President of FrieslandCampina China, attended the Entrepreneur Summit Forum, sharing how FrieslandCampina drives product innovation through consumer demand and practices sustainable development through technological innovation. In terms of product innovation, as consumers’ understanding of health deepens, demand for high-quality protein is growing rapidly, including muscle-building needs for athletes and weight management needs for the general public. FrieslandCampina launched Greek yogurt with a 10% protein content. Through process optimization and formula adjustments, it significantly improved the smoothness and fineness of the texture while maintaining high protein levels. Results showed that the product effectively addressed consumer pain points and received positive market feedback, creating a virtuous cycle where demand drives innovation and innovation fuels growth. In sustainable development, FrieslandCampina promotes the use of HVO100 renewable diesel on member farms. Compared to traditional fossil fuels, it can reduce CO2 emissions by up to 90%. Additionally, member dairy farmers who lower carbon emissions receive subsidies from FrieslandCampina. To date, nearly 100 member farms have signed up and started using HVO100 renewable diesel. Yang Guochao stated: “Innovation is the cornerstone of FrieslandCampina’s survival and development. In the future, we look forward to joining hands with more industry forces to build a safe, high-quality, responsible, and resilient sustainable industry chain.”
At the symposium “Development and Application of Science-Based Innovative Ingredients” supported by FrieslandCampina, Liu Yan, Nutrition Director of Royal FrieslandCampina China, delivered a keynote report titled “Early-Life Protein Nutrition: From Needs to Health Research Prospects,” systematically sharing FrieslandCampina’s core research and application achievements in optimizing milk protein and upgrading infant formula quality. The report pointed out that infants’ digestive physiological characteristics determine their need for high-quality, easily digestible protein nutrition, with breast milk being the gold standard. Differences exist between cow’s milk and breast milk in protein content, composition, and structure. The degree of casein mineralization directly affects curd texture and digestion rate, while heat-induced protein glycation can impact the digestibility of milk protein, increasing the risk of digestive discomfort.
Liu Yan, Nutrition Director of FrieslandCampina China, delivers a report
Based on this, FrieslandCampina has established two core innovation pathways: First, optimizing milk sources and formula regulation to precisely reduce casein mineralization levels, forming a softer, more easily broken-down curd structure to enhance digestive efficiency. Second, innovating gentle processing techniques, using cold-chain direct delivery of raw milk to factories and one-step powder technology, significantly reducing the formation of protein glycation products while preserving the natural activity and nutritional value of proteins. Multiple clinical and in vitro studies have confirmed that low-mineralization, low-glycation milk protein formulas can significantly improve amino acid absorption rates and enhance intestinal comfort, supporting the healthy growth of infants and young children.
Looking ahead, FrieslandCampina will continue to deepen its presence in the Chinese market, intensify technological innovation, strengthen full industry chain management, and continuously launch high-quality products that better meet the needs of Chinese consumers. It will work with industry partners to build a food safety defense line and drive the dairy nutrition and health industry to new heights.