How does China's alpha-lactalbumin localization reshape the global dairy ingredient supply chain?

How does China's alpha-lactalbumin localization reshape the global dairy ingredient supply chain?
China's dairy ingredient import bill still exceeds RMB 100 billion annually, with lactoferrin, D90 demineralized whey, and alpha-lactalbumin long controlled by overseas suppliers. The launch of domestic high-purity alpha-lactalbumin lines marks a structural shift. Unlike the traditional cheese by-product extraction used abroad, Chinese producers now extract directly from fresh milk via low-temperature physical separation, preserving natural activity. This route shortens supply chains—imported ingredients travel months by sea, losing freshness. Domestic whey protein freshness is claimed 23 times higher than imports. With three deep-processing bases handling 3,000 tons of fresh milk daily, China is building self-sufficiency in 16 key ingredients. This threatens incumbent exporters who previously commanded premium pricing, especially as Chinese brands expand globally with their own raw material brands.