Under the basic nutrition pillar, Mengniu is expanding its portfolio of lactose-free offerings to serve China’s estimated 660 million lactose-intolerant consumers through its proprietary EHT enzyme hydrolysis technology. Additionally, the group is accelerating investments in value-added product categories—including cheese, butter, and cream—while leveraging its nationwide distribution network to expand high-quality dairy accessibility across lower-tier domestic markets.

In the functional nutrition segment, Gao emphasized the emergence of precision nutrition tailored to specific health needs. Key developments include Mengniu’s M-PLUS high-protein milk, containing 12 grams of natural protein per 100 milliliters following eight years of research, alongside specialized formulations designed for middle-aged and older demographics addressing cardiovascular wellness, gut mobility, and blood sugar management.

Medical nutrition represents a third strategic growth engine, driven by rising demand for specialized clinical solutions. Mengniu’s Tekangrui facility stands as Inner Mongolia’s first purpose-built plant for infant Foods for Special Medical Purposes (FSMP), producing specialized products such as Ruibao’an for infants with phenylketonuria. The company has also commercialized its proprietary blood-glucose regulating probiotic strain Lc19, published in Cell, across its health product range.