The 2nd Precision Nutrition Industry Conference was convened in Harbin from August 21st to 23rd. Organized by the Precision Nutrition Industry Branch of the Chinese Nutrition Society and solely hosted by Feihe, the conference showcased the launch of Feihe's new raw material brand "Zhi Chun," unveiling six protein ingredients, five premixture products, and a series of whole-life nutrition offerings. The company also formalized multiple strategic collaborations with leading nutrition and sports brands, marking its formal entry into the protein ingredient sector.
During the conference, Guo Ling, Deputy Director of the Key Laboratory of Dairy Science at Northeast Agricultural University's Ministry of Education, was interviewed on topics concerning domestic dairy protein solutions tailored to special physiological needs. With lactose intolerance affecting a significant portion of the Han Chinese population and cow's milk protein allergy posing long-standing challenges for the infant formula industry, the sector urgently seeks technological breakthroughs to produce domestic dairy protein ingredients suited for these individuals.
Guo Ling's response consistently centers on a core principle: meeting the nation's protein nutritional demands hinges on overcoming precision separation and extraction technologies for milk proteins and transforming these into high-quality protein ingredients and precision nutrition products. She highlighted that Feihe's fresh-extraction active processing technology diverges from traditional methods that source ingredients from cheese byproducts. Instead, employing nanoscale membrane separation, chromatography extraction, and targeted enzymatic hydrolysis, this approach enables direct, multi-component protein extraction from raw milk under low-temperature physical conditions, preserving freshness, purity, and natural protein activity while offering zero-lactose protein solutions for lactose-intolerant groups.
Addressing Special Population Needs Through Tailored Solutions
Guo Ling emphasized that precision protein nutrition plans for populations with lactose intolerance or cow's milk protein allergy must transition from scientific research to industrial application. The key, she reiterated, is mastering precision separation and extraction technologies and converting them into premium protein ingredients and precision nutrition products. Feihe's fresh-extraction active processing technology upends conventional methods by utilizing membrane filtration and reverse osmosis to preserve maximum protein activity and ensure ingredient freshness. Through proprietary ingredients and whole-life products, Feihe addresses varied precision protein needs. For instance, Feihe's pasture fresh-extracted milk protein powder features easily absorbable small-molecule proteins, employs ten-stage membrane filtration to achieve zero lactose, and retains natural protein activity, allowing lactose-intolerant consumers to consume it safely with enhanced nutrient absorption.
Technological Breakthroughs in Separation and Activity Retention
Discussing the critical advancements of Feihe's fresh-extraction active processing technology, Guo Ling noted that it preserves the natural structure and activity of proteins from the source, achieving precise extraction and directed activation of distinct functional active milk protein components, resulting in fresher, purer, and more active ingredient products. Specifically, membrane separation technology extracts proteins in a single pass from fresh raw milk via low-temperature physical methods, precisely screening natural active nutrients like whey protein, lactose, minerals, and vitamins at nanoscale precision. Chromatography technology isolates precious lactoferrin nutrients while preserving protein activity. Directed enzymatic hydrolysis technology achieves dual breakthroughs in "moderate hydrolysis" and "taste desensitization." Authoritative evidence demonstrates that Feihe's self-produced protein ingredients lead significantly in freshness and excel across structural retention, absorption activity, and functional activity, offering superior and more absorbable precision nutrition for the nation.
University-Industry Collaboration and Future Research Directions
Guo Ling elaborated on the collaborative efforts between Northeast Agricultural University's Key Laboratory of Dairy Science and Feihe, noting a deep and sustained partnership. Long-term cooperation has focused on casein processing and stability, alongside successful ventures in functional peptide screening, evaluation, and quality enhancement. Looking ahead, she expressed intentions to pursue deeper research into advanced ingredient extraction, active protein evaluation, and their adaptability in future processing applications, continuing to expand collaborative investigations in these areas.
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