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)