Summary
New Zealand dairy products are finding a sweet spot in China’s booming bakery market, with local producers leveraging their reputation for high-quality ingredients at the country’s premier baking exhibition. The trend reflects broader shifts in Chinese consumer preferences toward premium imported dairy in foodservice applications.
The bakery sector in China has experienced double-digit annual growth, with cream consumption expanding well beyond traditional birthday cakes into beverages, dining, and diverse bakery applications. This growth is driven by consumer moves away from plant-based fats toward dairy cream as a premium and natural ingredient.
Summary in Chinese
新西兰乳制品正在中国蓬勃发展的烘焙市场中找到甜蜜点，本地生产商利用其高品质原料的声誉在该国顶级烘焙展览会上展示产品。这一趋势反映了消费者偏好的更广泛转变，即在餐饮服务应用中偏好高端进口乳制品。
中国烘焙行业经历了两位数的年增长，奶油消费已从传统的生日蛋糕扩展到饮料、餐饮和多样化的烘焙应用。这种增长是由消费者从植物基脂肪转向乳脂奶油作为高端天然原料所推动的。
Comment
The positioning of New Zealand dairy within China’s bakery value chain represents a strategic evolution from commodity milk powder exports to higher-margin ingredient solutions. This shift is economically significant: while whole milk powder trades at commodity prices, specialised creams and foodservice ingredients command premiums of 30-50% above bulk dairy commodities.
The key risk for New Zealand exporters is the speed at which Chinese domestic dairy processors are upgrading their own foodservice capabilities. Companies like Yili and Bright Dairy have invested heavily in cream production technology, and their cost advantages in logistics and distribution could erode NZ’s market position within 3-5 years if NZ producers fail to maintain clear differentiation.
For New Zealand dairy companies, the imperative is to move further up the value chain — not just supplying cream, but providing formulation expertise, technical support, and co-development partnerships with major Chinese bakery chains. Fonterra’s Anchor Essence Cream launch demonstrates awareness of this need, but execution at scale will require sustained investment in local technical teams and R&D facilities.
Comment in Chinese
新西兰乳制品在中国烘焙价值链中的定位代表了从商品奶粉出口向高利润原料解决方案的战略演变。这种转变在经济上具有重要意义：虽然全脂奶粉以商品价格交易，但专业奶油和餐饮服务原料的价格比散装乳制品商品高出30-50%。
新西兰出口商面临的关键风险是中国国内乳制品加工商升级自身餐饮服务能力的速度。伊利和光明乳业等公司在奶油生产技术方面投入了大量资金，如果新西兰生产商未能保持明显的差异化，它们在物流和分销方面的成本优势可能在3-5年内侵蚀新西兰的市场地位。
对新西兰乳制品公司而言，当务之急是进一步向价值链上游移动——不仅仅是供应奶油，还要提供配方专业知识、技术支持和与中国主要烘焙连锁店的共同开发合作伙伴关系。恒天然的Anchor Essence Cream发布表明已认识到这一需求，但大规模执行将需要在本地技术团队和研发设施方面进行持续投资。
Source: Farmers Weekly
Photo: Wesley Tingey via Unsplash
Disclaimer: This article is compiled from publicly available news sources for informational purposes only. The views expressed in the commentary section are analytical opinions and do not constitute investment or business advice. Readers should verify information independently before making decisions.
免责声明：本文仅供信息参考，不构成投资或商业建议。评论部分为分析性观点，读者应在做出决策前独立核实信息。