In recent years, a notable trend has emerged in China's dairy market—the labeled protein content on milk packaging has been steadily increasing. From the conventional range of 3.2-3.6g/100ml in the past, protein levels of 4.0g or higher have now become commonplace, with some brands even launching high-protein products boasting 5.0g or 6.0g/100ml. This phenomenon reflects both technological advancements in the dairy industry and evolving consumer preferences, while also sparking in-depth discussions about the nutritional value of milk. There are various dairy products at Bakery China. Welcome to visit!

From a market perspective, high-protein milk has become a new consumer favorite. According to the 2023 JD.com Milk Trends Insight White Paper, sales of milk products with protein content exceeding 3.5g/100ml grew by over 135% year-on-year. Major dairy companies have been quick to capitalize on this trend. Brands like Telunsu and Satine have upgraded their products to achieve protein levels of 3.8g/100ml, while imported brands such as Deyatur and Anchor offer products with 4.0-4.4g/100ml. Emerging brands have gone even further, introducing ultra-high-protein milk with 6.0g/100ml to cater to niche markets like fitness enthusiasts.

This trend is driven by two key technological factors. On the sourcing side, premium dairy cow breeds like Jersey cattle, known for their higher milk protein content, have gained popularity. Data shows that the Jersey milk category has experienced a compound annual growth rate exceeding 100% over the past three years, with leading companies like Yili and Bright Dairy launching related products. In terms of processing technology, innovations such as flash evaporation and membrane filtration have made protein concentration feasible. Industry research indicates that over 60% of large-scale dairy enterprises in China have adopted membrane filtration technology, enabling them to elevate milk protein content from a baseline of 3.1g to 3.8g or higher.

However, experts caution consumers to maintain a balanced perspective on protein metrics. First, the nutritional value of milk should be assessed holistically—while protein is important, so are calcium, vitamins, and bioactive components. Studies reveal that certain processing methods may lead to the loss of active ingredients like lactoferrin, with ultrafiltered milk containing approximately 30% less lactoferrin than natural milk sources. Second, nutritional needs vary among different demographics. For instance, patients with chronic kidney disease need to monitor their protein intake and should avoid blindly opting for high-protein products.

From an industry development standpoint, this phenomenon represents a transitional phase in the dairy sector's upgrading process. With the ongoing implementation of the Dairy Industry Transformation and Upgrade Action Plan, the market is expected to evolve toward a model emphasizing "nutritional balance + functional segmentation." Consumers are advised to choose products based on their individual needs—for most adults, 300-500ml of regular milk per day suffices to meet protein requirements, making ultra-high-protein products unnecessary. Meanwhile, the industry must refine relevant standards and strengthen research on balancing technological innovation with nutritional preservation to ensure the healthy and orderly growth of the dairy market.

Bakery China 2025 will continue to share more industry professional content with you, so please stay tuned!

Bakery China, organized by China Association of Bakery and Confectionery Industry (CABCI) and Bakery China Exhibitions Co., Ltd. was launched since 1997. Bakery China is the Asia Pacific‘s leading event serving the entire value chain for the bakery and confectionery market. The event presents all range of ingredient, equipment, packaging and services, and enables global leading professionals and buyer delegates to meet and share the latest innovations and thinking on manufacturing & distribution, R&D, applications and related services for bakery industry.

To enter China, the most promising bakery market, must visit Bakery China 2025 on May 19-22, 2025 at National Exhibition and Convention Center (NECC), Shanghai, covering 320,000 sqm show space. Over 2,200 exhibitors and 400,000 visits are expected.

Source：FoodNews