SEOUL, Oct. 16 (Korea Bizwire) – Increased interest in healthy living is leading to a shift in food choices, as evidenced by the growth of the lactic acid bacteria food product market to 2 trillion won.
Despite a so-called ‘population wall’ that has put a hold on increased expansion of the food industry, lactic acid food product categories like fermented milk and probiotics are steadily making gains.
On October 16, data from the Korea Dairy Committee and the Ministry of Food and Drug Safety revealed that the yearly consumption of fermented milk products at 648,316 tons increased by 9.9 percent from the previous year’s 589,768 tons.
Yearly consumption reached a low point at 440,000 tons in 2007 but has since made a comeback, nearing 1997′s total of 654,726 tons.
Considered as functional foods for their multi-faceted health benefits, probiotics products have likewise enjoyed a surge in popularity. Last year’s sales revenues were 190.3 billion won, a 20.5 percent jump from the year prior.
To put the growth of the probiotics market in perspective, in 2011, sales revenues amounted to 40.5 billion won.
The probiotics company Korea Yakult calculated that sales revenues of fermented milk products (1.78 trillion won) combined with those of probiotics products and others last year exceeded 2 trillion won.
Various industry companies have been taking pains to tailor their products to the modern health foods craze.
In 2014, unleashing a marketing slogan titled ‘Cutting Down on Sugar Campaign’, Korea Yakult reduced sugar concentration in all its products by 50 percent.
The company also partnered with convenience store chain GS25 and released the Yakult Grand – large-sized Yakult drinks – and partnered with another convenience store chain CU and Seoul Dairy Cooperative and sold more than 10 million Big Yakult products.
Binggrae, known for its popular banana milk, reportedly brought in 20 billion won in sales from its O’Fruit product line.
The use of lactic acids is being seen in major bakeries as well.
Lotte Confectionary Co released its lactic acid-containing Yohai Biscuits and Sweet Days Chocolate, while bakery chain Tous Les Jours produced bread products using a patented strain of lactic acid bacteria from CJ Cheil Jedang.
Lina Jang (email@example.com)