Dai Junqi, Vice President of Fonterra Greater China, stated that the 600 billion yuan Chinese baking market is seeing three major trends: a 25% annual growth in “factory+” frozen baking products from retailers like Sam’s Club and Hema, the mainstreaming of small cakes through interest-driven e-commerce, and an explosion of “healing” scene-based consumption.

Leveraging New Zealand’s grass-fed dairy, Anchor supplies both OEM and retail channels with five key categories, including whipped cream, butter, and cheese, while introducing industrial-scale products like 10L whipped cream and 25kg puff pastry butter. The company offers a one-stop solution for hit products, covering trend analysis, recipe development, and marketing execution. At trade shows, Fonterra partnered with the IP “Little Bear Bug” to launch adorable pastries, showcasing collaborative innovation between global masters and local chefs. Moving forward, Fonterra will continue to use high-quality dairy and localized applications to help clients capitalize on new demands for industrialization, health, and emotional connection.

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