/PRZWT/ March 30th - April 2nd, the 34th Shanghai International Hotel and Catering Industry Expo was grandly held at the Shanghai National Exhibition Center. During the event, Junlebao Dairy Group officially launched a new original flavor butter product (25kg specification). Relying on the integrated layout and production standards of the entire industrial chain, it successfully broke through the domestic high-quality butter market, set a new benchmark for domestic high-quality milk fat, provided stable and controllable, high-quality milk fat solutions for B-end markets such as baking, catering, and new tea beverages, helped the Chinese butter industry break free from import dependence and enter a new stage of high-quality development.
The entire industrial chain loop strengthens the foundation of domestic butter quality
Currently, the high-end butter market in China has long been dominated by imported brands. Fluctuations in the supply chain and prices have become a bottleneck restricting the development of downstream industries. Jinkeliang's breakthrough lies in its unique and unrepeatable full-chain management capabilities, which has set a new quality standard for domestic butter.
Junlebao operates 33 modern dairy farms in China, with approximately 192,000 dairy cows. The farming scale ranks third in the country. The farms adopt an intelligent management model for precise control. The original milk indicators fully exceed the standards of Europe and America. The self-sufficiency rate of milk is the highest among large dairy enterprises in China. This builds an uncopyable core competitive advantage from the source. In the production process, the butter production line follows the high-standard system for infant formula milk powder. It is refined using top German GEA equipment in an intelligent factory that has obtained international certifications from BRCGS and IFS. The newly released butter product uses only raw milk as the sole source of milk fat. The key indicators such as fat content are superior to national standards. It can be fully traced throughout the process through the LIMS system, redefining the quality benchmark of domestic butter.
Strengthening stable supply and safeguarding industrial security "the stabilizing pillar"
In the Chinese market, where the annual consumption of butter exceeds 200,000 tons and the degree of dependence on imports is high, the "certainty" of the supply chain and the "stability" of quality have become the key factors for the development of the industry.
Junlebao has made an advanced layout for a 20,000-ton annual production capacity of butter line. Through the integrated model of its own pastures and self-built production lines, Junlebao aims to create a "balancing stone" for the stable supply of high-quality domestic milk fat. Leveraging the controllable advantages throughout the entire production chain, Junlebao has established a medium- and long-term supply and price coordination mechanism with leading B-end customers. This effectively smooths out international market fluctuations and provides downstream enterprises with predictable and reliable raw material guarantees. At the same time, the new butter products of Junlebao have been deeply optimized for professional scenarios of B-end customers. The melting point range and plasticity are adapted to the multiple folding of frozen pastry, with clear rising layers and uniform holes. The freezing-to-recovery stability is excellent, effectively reducing the trial-and-error costs of central factories and chain stores. With extreme product stability, Junlebao safeguards the consistency of terminal products and becomes a "highly adaptable operational butter" suitable for professional production.
Ecological co-creation empowers and drives a comprehensive leap in the value of professional dairy products.
Currently, the demand for dairy raw materials and specialized dairy products in China is showing a rapid growth trend. The new consumption markets such as tea beverages, coffee, and baking have a huge demand for dairy products, with the market size reaching nearly 100 billion yuan. However, 70% to 80% of the market share is occupied by imported dairy enterprises. Accelerating the expansion of the market and achieving domestic substitution is an important path for the transformation and upgrading of dairy product enterprises.
At the new product launch event, Junlebao simultaneously launched the "Butter Co-creation Partner Program", deepening its collaboration with brands in the baking and catering sectors, jointly creating benchmark butter products and promoting the upgrading of raw materials to enhance product competitiveness and business growth potential. For various scenarios such as high-end baking, Western cuisine, and creative desserts, Junlebao's professional application team will provide one-stop technical support ranging from product formulas to process optimization, helping customers achieve product innovation and value enhancement, and leveraging a single piece of butter to drive the value transformation of the entire industry chain.
Previously, the whipping cream product jointly launched by Junlebao and Sinodis from the Group of Sainodis (a subsidiary of French company Sainoix) has also been on the market. It has successively carried out extensive cooperation with tea and coffee brands including top brands, by precisely targeting the consumer group, effectively expanding the consumer base of the product, and laying a good foundation for subsequent product research and market expansion. It is worth mentioning that Li Fan, the world champion of coffee latte art, appeared at the Junlebao booth. The creative and aesthetically pleasing latte art attracted a lot of attention. He shared: "The milk foam produced with Junlebao Yuezhuo Fresh is more stable and creamy, which is conducive to latte art design and improves production efficiency."
The launch of this new original flavor butter product is another crucial move by Junlibao to deepen its market presence in the B sector and expand its dairy fat business. By converting the "definite advantages" of the entire production chain into "stable supply" of high-quality dairy fat, Junlibao not only fills the market gap for domestic high-quality butter, but also strives to provide core raw materials with local characteristics and high-endness, to support the high-quality development of China's food industry and promote the leapfrog development of the domestic dairy fat industry.
