Junlebao supports a trillion-yuan baking industry with a cup of good milk, embodying "freshness" and "stability."

Ask AI · How does Junlebao empower the entire industry chain to upgrade frozen-to-fresh baking quality?

Produced by | Zhongfang.com

Reviewed by | Li Xiaoyan

From March 30 to April 2, 2026 Junlebao “frozen-to-fresh” Baking International Championship grandly kicked off at the Shanghai Hongqiao National Exhibition and Convention Center. As the event’s exclusive title sponsor and the official designated dairy raw-material supplier, Junlebao Dairy Group, backed by its full industry chain strength and professional dairy product solutions, injects strong momentum into China’s rapidly developing “frozen-to-fresh” baking industry, driving the sector’s deep transformation from scale expansion to quality-led, standard-based, and international-level development.

“Frozen-to-fresh” becomes a golden track in baking, and quality and stability are the core themes

At present, China’s baking industry is entering a structural transformation. Under the dual drives of consumption upgrading and an efficiency revolution, the “frozen-to-fresh” model, leveraging the dual advantages of “freshness + convenience,” addresses the industry pain points of traditional baking such as high loss, low efficiency, and difficulty in standardization, and quickly becomes the main engine of industry growth. Data shows that China’s “frozen-to-fresh” market size has reached 23 billion to 25 billion yuan, with an average annual growth rate of about 16.2%, far higher than the industry average, making it the most dynamic sub-sector in the baking field today.

“Frozen-to-fresh” baking achieves stable quality, high-efficiency output, and cost optimization through processes including standardized production at central factories, frozen storage, cold-chain distribution, and simple reheating at stores. Industry estimates suggest this model can reduce store labor costs by 58%, and control the loss rate from 15%-20% to within 5%, significantly improving operational efficiency. However, this cutting-edge model also places stringent requirements on upstream raw materials: dairy ingredients must have excellent freeze-thaw tolerance, structural stability, and flavor reconstitution so that, even after repeated freezing, thawing, and reheating, they can still maintain perfect texture and authentic flavor. In other words, what “frozen-to-fresh” competes on is not only store craftsmanship, but also the systemic strength of the entire upstream industry chain.

Junlebao builds the foundations of “fresh” and “stable” with a world-class self-control system

After more than 30 years of deep cultivation in dairy, Junlebao precisely tracks the trend of upgrading in the baking industry. With a forward-looking strategic layout for the baking B-end market, and with the advantages of a fully integrated industry chain, Junlebao lays a quality foundation for the “frozen-to-fresh” sector. Relying on two core management approaches—“full industry chain integration” and “six world-class standards”—Junlebao has built a self-control system covering the whole chain, from pasture cultivation, dairy cow breeding, and production and processing to product R&D, quality control, and logistics.

Milk source is the origin of dairy quality. Currently, Junlebao has 192,000 dairy cows in stock, 33 modern farms, and a self-sufficiency rate of as high as 66%, ranking first among large domestic dairy enterprises. Through intelligent breeding and refined management, Junlebao’s key indicators of raw milk fully surpass EU standards, ensuring high-quality and stable raw-material supply from the source. In the production stage, Junlebao’s factories obtain international authoritative food safety certifications such as BRCGS and IFS, and use top-tier equipment such as Germany’s GEA, along with a high-standard system comparable to that used in infant formula, to achieve outstanding quality and safety for every batch.

In response to pain points in the “frozen-to-fresh” industry such as thawing collapse, texture loss, and flavor degradation, Junlebao’s R&D team is deeply involved at the front end of process development. Centered on fresh raw cow’s milk, the company insists on an ultra-minimal clean label, and has specifically developed a proprietary matrix of milk-fat products adapted to the entire process. At this championship, Junlebao brings a full lineup of professional dairy support: an all-series assortment in which the ingredients are only plain butter made from fresh raw cow’s milk, selected to serve as a baking foundation with pure quality and stable performance; a light-fat cream designed for frozen mousse, featuring excellent freeze resistance and stable whipping performance, remaining dense and delicate even after thawing; and Yuexianhuo fresh milk as the base, with high activity and fresh, mellow flavor, injecting a lively texture into products. From the very start of R&D, these products target the process characteristics of “frozen-to-fresh,” accelerating the localization of high-end baking milk fats through outstanding performance.

From raw material supplier to solutions partner—jointly building new industry standards

This edition of Junlebao’s “frozen-to-fresh” Baking International Championship delivers comprehensive upgrades across four major dimensions: specifications, standards, judging, and resources. It brings together 20 domestic top brand teams to compete on the same stage, becoming a concentrated review of industry innovation strength. As a deep participant, Junlebao not only provides a full matrix of products, but also offers all-round support on-site, including process adaptation, formulation optimization, and technical guidance—turning the competition into a co-creation platform for industry applications.

Through in-depth interaction with industry associations, international judges, participating enterprises, and upstream-and-downstream partners, Junlebao is realizing an upgrade in role—from a single raw material supplier to a “frozen-to-fresh” technology solutions partner and a co-builder of the industry ecosystem. The Group works in coordination with all parties to explore an end-to-end quality evaluation system covering everything from raw material selection, production processes, and quality standards to cold-chain logistics, thereby promoting the standardization build-out of the “frozen-to-fresh” industry. This ecosystem co-building model not only helps participating players break through technical bottlenecks and enhance product quality, but also builds an efficient platform for technical exchanges, resource matching, and standard co-development for the entire industry.

Start a new journey of “standards with freshness, quality with assurance, and traceable chains”

As industrialization and standardization in the baking industry accelerate, the “frozen-to-fresh” model is moving from a blue ocean into the mainstream, while market penetration continues to rise. Leveraging this international championship as a bridge, Junlebao—armed with its full industry chain advantages, professional product matrix, and an ecosystem co-building philosophy—injects core momentum into China’s “frozen-to-fresh” baking industry.

From self-controlled milk sourcing to product innovation, from quality steadfastness to ecosystem empowerment, Junlebao is, as a leading dairy company, advancing China’s baking industry toward a new future characterized by “standards with freshness, quality with assurance, and traceable chains.” In the future, Junlebao will continue to deepen its B-end layout in baking. Working hand in hand with full industry chain partners, it will use world-class dairy raw materials and systematic solutions to help China’s “frozen-to-fresh” baking industry break through quality bottlenecks, establish international standards, and achieve high-quality development—unlocking unlimited possibilities for the baking industry together.