hy Sees Surge in Sales of Functional Low-Sugar Fermented ⁤Milk Products

hy announced on September 5 that sales of its⁣ functional low-sugar fermented ‍milk products‍ are on⁤ the rise.

The company’s ‘Helicobacter Project Will Sugar Balance’ has achieved sales of 7​ million⁢ units in⁢ just 5 months after‌ its launch. ⁣This product is the first new addition⁢ to ‌the brand in 14 years since the Helicobacter Project Will Low Fat. The total sales of the Will brand have increased by 7% compared to March,​ just before the launch ​of Will Sugar Balance.

Additionally, the low-sugar lactic acid bacteria drink ‘Dang Balance’ has surpassed ​5 million ‌units ‍in cumulative sales within 6 months of its launch. The product uses the natural sweetener ‘allulose’ and meets the low-sugar labeling standards of the Ministry of Food and Drug Safety.

Both products contain the functional material ‘resistant maltodextrin’, which is designed to be healthy. Resistant maltodextrin is a raw material known to help suppress postprandial blood sugar levels. Customers who are concerned about sugar intake and have limited‍ beverage intake can consume these products ⁢without any worries.

Choi Young-taek, team leader of the dairy product CM team at hy, said, “Fermented milk that meets both functionality and low-sugar standards is⁣ once again receiving attention and sales are rapidly increasing.” ⁢He added, “As​ the number one probiotics company, we will continue to​ introduce fermented milk products that fit the⁤ times ⁢and ‍trends.”