hy’s Functional Low-Sugar Fermented Milk Products See Rising Sales

hy’s functional low-sugar fermented milk products, ‘Helicobacter Project⁣ Will Sugar Balance’ and ‘Sugar Balance’, ‌are experiencing a surge in⁢ sales.

According to hy, ‘Helicobacter Project Will Dangbalance’ has achieved sales of 7 million units in just 5 months since its launch, leading the brand growth. The total sales of the Will brand increased by 7% compared to March, ​right before the launch of Will Dangbalance.

The low-sugar lactic acid bacteria drink ‘Dang Balance’ has also surpassed 5 million​ units in cumulative sales in just 6 months since its launch.⁤ This product uses the natural sweetener ‘allulose’ and meets the ‍low-sugar labeling standards of the Ministry of Food and Drug Safety of ‍less than 5g per 100g of food or less‌ than ‌2.5g⁢ per 100ml of food.

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

The growth of functional low-sugar ⁣fermented milk was influenced‌ by the increased interest in health foods, especially among the MZ generation, following the endemic outbreak. The preference ⁢for low-sugar products ‌due to the ‘healthy pleasure’ trend, which pursues stress-free health management, also‍ contributed.

Choi Young-taek, team ​leader of the dairy product CM team at hy, ‍stated,⁣ “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.”

Medical⁣ Today Reporter Junsu Kim (junsoo@mdtoday.co.kr)