Plan for Optimizing Dairy Product Structure and Expanding New Consumption Pathways.

This Plan sets out a national strategy to optimize China’s dairy product structure and expand consumption pathways in alignment with the Healthy China 2030 and China Food and Nutrition Development Outline (2025–2030). It emphasizes upgrading liquid milk quality, expanding diversified dry dairy products like cheese and functional milk powders, and strengthening R\&D for nutritional and health-oriented products. The Plan highlights the use of biotechnology, smart equipment, and digital technologies to improve production efficiency, add value, and expand into functional segments such as sports nutrition, immune health, and elderly care. It also stresses enhancing domestic supply of key dairy ingredients—like whey protein, lactoferrin, and lactose—while boosting processing technology, green low-carbon development, and equipment self-reliance to strengthen supply chain security.
By 2030, the Plan targets per capita dairy consumption above 47 kg, with more balanced liquid and dry product structures and greater consumer trust in domestic brands. To achieve this, it calls for deeper market penetration in smaller cities and rural areas, international expansion, and cross-industry innovation linking dairy with traditional foods, culture, tourism, and healthcare. It also emphasizes policy and financial support, technology platforms, stricter quality control, and brand-building strategies to enhance competitiveness. Furthermore, it promotes consumer education, scientific outreach, and industry collaboration to create diversified consumption scenarios, foster new growth drivers, and build a sustainable, high-quality dairy ecosystem that supports both nutrition and rural revitalization.