From the use of human beings to triggering a new track competition, milk iron protein has been used for thousands of years

The history of humans using milk iron protein far exceeds the time of discovering it.

During the European War thousands of years ago, the Cavaliers began to use cattle colorants to clean the wounds caused by bow and arrows and swords to avoid deterioration.

In 1939, when a lot of scientists and other scientists were separated from the milk that they had never seen before, it was not clear about its specific functions and functions. It was not until 1960 that scientists determined that this red substance was a kind of glucose that combined with iron, so it was named it milk iron protein. In subsequent research, people gradually unveiled the true face of milk iron protein. This is a natural protein that exists in mammalian milk.

To a certain extent, milk iron protein is a natural gift for mammals to mammals. The first bite of milk that mammals drink after birth are rich in milk iron protein, allowing the newborn cubs to resist the invasion of external diseases.

After more than 20 years of comparison research, many national scientists come to the same conclusion: Milk iron protein is one of the important active proteins in breast milk. It is an important nutrient for new life for the first time to obtain immunity protection. The first immune line. High -milk iron protein babies have become a new blue ocean. How does Chinese companies perform?

Milk iron protein "golden ratio" is favored by consumers

Since the 1990s, scientists have started experimenting with the effect of adding milk iron protein to milk powder during the growth of infants to observe the growth and health of babies in different groups. After 2000, there are more and more similar research in various countries, and the number of infant samples observed comparison is also increasing. After a large number of experiments confirmed the safe and immune function of milk, global dairy companies began to develop milk iron powder into milk powder.

Driven by the domestic consumption upgrade in recent years, the mother -to -child consumer market has emerged in a new trend of fine feeding. The new generation of parents who have been widely educated after the post -90s and post -95s have higher consumption demands for the comprehensive nutrition of milk powder and the core nutritional elements including milk iron protein.

Ma Guansheng, a professor and doctoral tutor of the School of Public Health at Peking University, said that infants and young children rarely get sick within 6 months because the immunoglobulin carried in breast milk. Infants and young children are prone to infection by bacteria, viruses, fungi, etc., aggravating the body's consumption, which may cause physical and intellectual dysplasia, and even induce major diseases.

According to the data of "Milk Fan Fan Think Tank's WeChat Public Public Public Public Public Public Public Public Public Public Public Public Public Public Public Public Public Public Public Public Public Public Search Report", when mothers choose milk powder, milk iron protein searches the highest popularity among more than 50 nutrients. For the top dairy company brand Junlebao in China, consumers' demand for nutritional health determines the direction of scientific research and product innovation and upgrading.

Recently, Junlebao launched an upgraded version of the new Milk Powder, which has become a new favorite of consumers with a high -milk iron protein content of 100 mg/100 grams. New Lezhen's 100 mg/100 grams of milk iron protein adds, which is also one of the "golden ratio" added by milk iron protein.

After the listing of Xinlezhen, a large number of active feedback was also received. 100 mg/100 grams of lactatin "gold -gold ratio" was recognized by consumers. It is worth noting that, in addition to Le Zhen, Junlebao also launched two other products with high -milk iron protein: Quan Zhenai, Zhenwei Ai. The three products involve different categories of cattle and sheep milk powder. The milk iron protein product matrix meets the needs of Chinese families for nutrition and health in infants and young children, showing the strong dairy scientific research capabilities of Grand Lebao behind high -quality products.

User needs are the origin of research and development

Junlebao is a firm "technology school" among Chinese dairy companies. Wei Lihua, chairman and president of Junlebao Dairy Group, said, "R & D is the brain of an enterprise and the source of innovation. The future development depends on our new products and new technologies. This is our core."

Xiao Jiang is a investigator of the Junle Bao Consumer Experience Center. His daily work is to invite consumers who have spontaneously visited Junlebao to investigate and obtain real consumer needs. Visit the corridor along the closed glass, consumers can see busy researchers on soil improvement, pasture planting, dairy genetic breeding, dairy process and other technologies to improve the whole -chain. Through the transparent glass floor -to -ceiling window, consumers can also see that the laboratory research and development personnel use breast milk as a benchmark, and use various high -tech testing methods to develop infant formula milk powder to improve milk powder quality. In the innovative product incubation base, Xiao Jiang will bring consumers to observe scientific researchers to allocate a variety of nutritional elements to complete infant formula milk powder with more comprehensive nutritional effects.

In addition to investigators who are full of consumer needs such as Xiao Jiang, R & D personnel, marketing managers, marketing staff, etc. will rotate consumers on the front line for a short time. During the entire process of visiting the research institute, they will obtain the real needs, experience and feedback through various channels such as questionnaires, on -site communication, and data collection. You will also understand the potential deep -seated needs of consumers by answering questions such as "how to make your baby healthier". At present, Junlebao has formed a fixed system and model of multiple departments on the front line to communicate with consumers face -to -face communication.

The entire visit journey was conducted in the Junle Bao 4A -level scenic spot and the Dairy Innovation Research Institute that was just put into use last year. Leading consumers experience, listening to consumers' voices, and contact with consumers to get first -hand feedback information, just a small part of this research institute that invests 500 million yuan. Junle Bao Dairy Innovation Research Institute, located in Shijiazhuang, integrates scientific research bases, innovative product incubation bases, national project demonstration bases, and consumer experience bases. The real needs of consumers are the origin of Junlebao. By studying various types of nutrients to find a better solution to form the intention or prototype of innovative products.

As of now, Junlebao Dairy Innovation Research Institute has more than 80 industry experts in the industry, and has also created 5 heavyweight research and development platforms to operate two national scientific research tasks. In the concept of Junlebao, if you want to have world -class high -quality milk powder, you must have high -quality fresh cow milk. Tour backstream from the industrial chain, you also need high -quality dairy cows that can produce good milk, which can provide dairy cows with rich nutritional high -quality pastoral grass. Planting grass, raising cattle, making good milk, and making products is the fundamental idea of ​​the development of the entire industry chain technology that Junlebao has always insisted on. At present, in response to the long -term monopoly of probiotic and lactic acid bacteria fermented agents, scientific researchers at the Dairy Innovation Research Institute have established a germ bonus library with more than 1,000 lactic acid bacteria, and added the "International Bacteria Alliance". The Permanels of Permanels of Property Rights N1115, Pottery Bacteria N3117, and autonomous yogurt fermented agents broke foreign monopolies.

In addition to the internal research and development of the Dairy Innovation Research Institute, Junlebao is also the world's leading universities, scientific research institutes and leading companies in the world's leading universities, research institutes and leading companies in the United States Strategic cooperation to obtain external scientific research support. The empowerment of the Dairy Innovation Research Institute and the world's first -class scientific research institutions has strengthened the hard power of Junlebao's scientific research, and promoted domestic milk powder to occupy a stronger dominant force in the domestic market.

It can be said that the Dairy Innovation Research Institute is the "brain" of Junlebao Innovation, and it is also the "black technology" behind Junlebao's high milk iron protein series milk powder.

In the future, the best milk powder is in China

Data show that the domestic milk powder market share in 2021 has reached about 75%, occupying market leadership. More importantly, domestic milk powder has won more and more consumers' favor in terms of quality, nutritional comprehensiveness, and product innovation.

However, due to the decline in the scale of women's age, the age of young people's marriage age and delay in childbearing age, and high fertility costs, the birth rate of the newborn in my country has declined significantly. It is foreseeable that the fierce competition from stock to reduction is bound to make the domestic milk powder market competition more and more intense. At present, the Chinese milk powder market is an international market, with more stringent standards than Europe and the United States and higher demand for new generation parents. Only dairy companies with innovative vitality and scientific research can survive and develop in this market.

The newborn demographic dividend is gradually fading, but it does not mean that the market has no chance. Milk powder subdivision like high milk iron protein is constantly being discovered, provided that dairy companies need strong support for scientific research.

Like Liu Senmiao, vice president of Junlebao Dairy Group and general manager of the milk powder business department, recently expressed that the Chinese milk powder market has become increasingly fierce. Fearing the first is not a good strategy. Junlebao milk powder with the core capabilities of science and technology is recognized by consumers. More than 4 million mothers choose together every day. In 2021, the sales volume exceeded 100,000 tons.

Looking back at the 8 years when Junlebao has entered the milk powder market, he has always regarded "innovation" as the core strategy, guided by consumers, and promoted the "integration of the entire industry chain" model to continue to upgrade with science and technology. At the same time, the standards of the "five world -class" models that Junlebao Dairy is building a world -class level, world -class pastoral, world -class factories, world -class first -class suppliers and world -class food are used in world -class R & D, world -class pasta, world -class factories, world -class first -class suppliers and world -class foods. Safety management system, producing world -class good milk powder. This is also the epitome of Chinese dairy companies' continued development in the past many years.

In the next step, the first problem to solve Chinese dairy companies is to break the "low -end lock" of foreign countries like a high -tech industry such as chips, move the upstream of the global industrial chain, break through the monopoly of high -quality pastoral grass and cattle, and realize it in the dairy industry chain. Technology is controlled and controllable.

Chinese dairy companies are surpassing, and the goal of "let the motherland's next generation drink good milk powder" has been achieved. Make Chinese dairy companies in the forefront of the world, and make Chinese milk powder trust and favored with the world's mother. This story is about to be staged.

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