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.”