Latest news with #Yakult
Khaleej Times
2 days ago
- Business
- Khaleej Times
Gut health revolution: Yakult's 90-year legacy in probiotic innovation
As the world comes together to celebrate World Milk Day, it's an opportune moment to highlight the role of functional dairy beverages in advancing everyday wellness. Among the most trusted names globally in this space is Yakult, a pioneering probiotic drink with a remarkable 90-year legacy rooted in scientific innovation and public health. Yakult was first developed in 1935 by Dr Minoru Shirota, a Japanese microbiologist who was driven by a simple yet powerful belief: that health begins in the gut. He succeeded in cultivating a unique strain of probiotics, Lactobacillus Casei Strain Shirota, which could reach the intestines alive and promote a healthy balance of gut bacteria. With this scientific breakthrough, he laid the foundation for Yakult, now enjoyed by 40 millions of people every day in more than 40 countries and regions. While traditional dairy products are celebrated for their calcium and protein content, Yakult brings an added value — a concentrated source of live probiotics in a small 80ml fermented skim milk bottle. These probiotics play a vital role in supporting digestion, enhancing immunity, and contributing to overall well-being — making Yakult a unique and essential addition to the modern dairy conversation. The legacy of Yakult extends beyond its probiotic content. Dr Shirota's vision was to make health accessible to everyone, and this philosophy continues to drive the company today. The iconic small bottle, recognisable worldwide, is a symbol of this commitment — a concentrated dose of beneficial bacteria designed for daily consumption. In 2025, Yakult proudly celebrates its 90th anniversary, marking nearly a century of commitment to science, education, and preventive health. This milestone reflects not only the success of a global brand but also the enduring relevance of its founding philosophy: 'A healthy intestine leads to a long life.' Gut health importance Over the decades, Yakult has invested heavily in research and public outreach, collaborating with health professionals, schools, and communities to spread awareness about the importance of gut health. In the Middle East, Yakult is not only expanding its market presence but also making a meaningful impact through educational outreach. One such initiative is the 'TeaTalks' programme — an engaging wellness series launched across the UAE aimed at raising awareness about gut health, probiotics, and preventive nutrition, particularly among women. Held in welcoming cafés and wellness spaces, TeaTalks seamlessly blend scientific knowledge with everyday lifestyle choices. These interactive sessions provide participants with the opportunity to connect directly with nutrition experts, gaining practical insights into how Yakult can play a role in supporting daily health and well-being. These sessions have also created a platform for meaningful dialogue on digestion, immunity, and wellness, reinforcing Yakult's commitment to community engagement and awareness, beyond just being a product on the shelf. On this World Milk Day, Yakult reminds us that dairy products can do more than nourish — they can heal, protect, and enhance quality of life. As global health trends shift toward prevention and holistic well-being, functional dairy beverages like Yakult are leading the way.
South China Morning Post
24-05-2025
- Business
- South China Morning Post
Hong Kong eyes pharmaceutical plant tours for ‘industrial brand' tourism
Hong Kong is in talks with pharmaceutical firms to allow tourists to explore their manufacturing facilities as part of its 'industrial brand' tourism drive to attract visitors with in-depth travel experiences. Deputy Chief Secretary Warner Cheuk Wing-hing revealed the plan on Saturday as authorities sought to attract more visitors through a series of 'hotspot projects' to offer travel experiences that go beyond the usual shopping and sightseeing. The push is being led by the government's Working Group on Developing Tourist Hotspots and comprises nine projects across the city, with a focus on offering visitors unique insights into the city's culture, heritage and natural beauty. As part of the plan, the city is also set to launch its 'Hong Kong industrial brand tourism' project in the third quarter of 2025, which will feature sauce makers Lee Kum Kee and Pat Chun, bread and pastry producer Kee Wah and Japanese fermented drink maker Yakult. With the help of travel agents, tourists will get the chance to tour the companies' factories, experience how their products are made and even take home some souvenirs. 'These firms are all the success stories of Hong Kong's entrepreneurial spirit, which is very inspiring,' said Cheuk, who chairs the working group. 'The firms that we've been in touch with are not limited to these four. Actually we've also approached pharmaceutical companies, who are currently considering their participation.'
Time Out
22-05-2025
- Business
- Time Out
Nine Hong Kong locations have been chosen to become new tourist hotspots
The Hong Kong government announced earlier this week that nine locations across the territories have been chosen to be developed into hotspots for tourism. This project will cater to new tourist behaviours, especially seen in mainland Chinese travellers who come to enjoy Hong Kong in a more economical manner and are spending less. These new tourism projects include setting up regular themed bazaars in Victoria Park, conducting detailed tours of Kowloon City, and opening up the old Yau Ma Tei police station for visits. Ubiquitous Hong Kong sauce makers Lee Kum Kee and Pat Chun, the Kee Wah bakery, and the yoghurt drink brand Yakult will each hold tours of their facilities. There will also be a focus on eco-tourism centred around the nature that can be found in Hong Kong, with offerings on our 'Four Peaks' – The Peak, Lantau Peak, Sai Kung Hoi, and Tai Mo Shan. This new tourism drive is expected to cost between $20 million to $30 million, and will launch gradually from this year. For example, the tours of local brands are slated to start in the third quarter of 2025, the Victoria Park bazaars to begin in the fourth quarter, while the 'Four Peaks' activations are targeting a launch for late next year. By the end of 2025, seven out of nine tourism projects should be implemented. Which of these locations are you most excited to see become the new tourist hotspot?
South China Morning Post
20-05-2025
- Business
- South China Morning Post
Hong Kong unveils 9 ‘hotspot projects' featuring brands, 4 peaks to draw tourists
Hong Kong authorities have identified nine projects involving big industrial brands, four beautiful peaks and classic local neighbourhoods to attract more tourists seeking in-depth trips to the city. Advertisement Deputy Chief Secretary Warner Cheuk Wing-hing, who chairs the Working Group on Developing Tourist Hotspots, unveiled the list of projects on Tuesday after six months of preparation, saying the destinations were filled with Hong Kong characteristics and featured new experiences. 'All these projects have something in common. They have Hong Kong characteristics, they are novel, feature new experiences and are highly photogenic,' he said. The projects had incorporated tourists' different tastes and would be easy to integrate into different travel routes, which would not only allow visitors to have more fun but also bring about greater economic benefits to the city, Cheuk said. 'In addition to creating new attractions, we should integrate and enrich existing tourism resources, transforming them into highly appealing hotspots that visitors will genuinely regret missing,' he said. Advertisement At least four brands – food seasoning company Lee Kum Kee, bakery giant Kee Wah, vinegar maker Pat Chun and probiotic drink company Yakult – confirmed that they would organise tours with travel agencies starting from the third quarter this year.
Time of India
05-05-2025
- Health
- Time of India
A billion dollar idea born out of 'gut feeling'
It was a year of fascinating discoveries and never before experiences. One of these was walking through brightly lit supermarket alleys. Not in the daytime but at 1 AM in the wee hours. I was astounded to find a neon lit full fledged supermarket, not a convenience store, open for twenty four hours --buzzing like it was 1 pm in the afternoon. Peering not just at the quality but at the size of some of the fruits and vegetables. Besides their size, they seemed so fresh that they were almost smiling. Moved around looking for plain and simple yogurt. Found the dairy area. Still searching for yogurt. Came across packs and packs of small cream coloured bottles. Could not quite figure out if these bottles filled with some kind of liquid were just this country's version of lassi or something else. Asked a colleague at work the next day. Learnt that this was a unique probiotic drink created to treat digestive disorders that were rampant post the second world war. That was Tokyo in 2004 and those bottles were of a brand called Yakult . For the first time I came across terms like Lactobacilli. By 2025 , Yakult has become a global brand , available across forty countries. Circle back to India in 2025. A 2023 figure from a study done by the Indian Dietetic Association indicates that 7 in 10 urban Indians experience digestive issues. Rewinding back to 2017. A day spent marvelling walking amongst terraced rice fields . Then imbibing the impact of strolling around streets lined with beautiful structures that seem to be from another era . Colourful, ornate and made with unique natural materials like teakwood, bamboo and coconut stone . Searching for some refreshing coconut water amidst these coconut stones to revitalise after an entire day of walking , we came across a local outlet crowded like a bar during happy hours in the evening. Everyone was being served some locally brewed liquid. We asked what it was. They answered that this is a local form of ginger tea . After a few sips of this unique tasting, we asked them what it was called. The answer was Kombucha . Another fermented probiotic drink- this time from Indonesia. Come 2025 and this beverage has gone global and become a billion dollar plus category with a CAGR expected to be in the late teens till 2030. A few years ago at one spring festival event, I noticed a large can of a red coloured drink being served as a welcome drink to everyone entering. Walking past thinking that this was just another kind of party punch with excess red wine or a red liqueur. Was offered a chance to partake with an explanation that it is actually non-alcoholic and a cooling traditional summer drink. It tasted of carrots, beetroots and spices. Was told that this is specially prepared Kanji . A cooling drink that was certainly not a party punch but packed a nutritional punch by being rich in probiotics and having the goodness of vegetables and spices. As summer temperatures start climbing across India, there has always been a focus on growth in carbonated beverages and sugar laden ice creams. But given the increasing awareness of probiotics that has taken Yakult global and the realisation of the benefits of drinks that combine cooling with the goodness of fermentation like Kombucha there may be a huge opportunity for India's local fermented probiotic drinks to become beverages of choice for beating the summer heat. And not just Kanji. There is a whole range of probiotic rich cooling drinks in India that can become ideal beverages for summer helping not just to combat the heat but also improve gut health . There is Ambil which combines the goodness of ragi millets with buttermilk. Then, there is Koozhu, another nutritious and beneficial summertime drink. Like that in every region there may be nutritious, cooling and probiotic drinks made of natural ingredients that may be waiting to be discovered and to be popularised. There could also be a whole host of lost recipes waiting to be revived which could ignite this Indian probiotic cooling beverages category. Even leftover rice, a common occurrence in many households, can be fermented overnight and converted into a cooling , nutritious , probiotic rich drink or meal. In parts of India it is actually called Panta Bhaat . Huge potential to move from sugary fruit juices with nutritional qualities stripped off to cold pressed, spiced and super fermented Panta Bhaat. Imagine sachets of Panta Bhaat being available at the local grocery store or as a breakfast option to start the day at a local tea stall followed by a hot cup of tea. Panta Pouch or Panta Punch -anyone? Brands like MAVI's are already trying to drive this transition by offering artisanal black carrot kanji . Another startup has fermented ginger and launched a probiotic organic brand called Ginger Nova. Moving away from the sugary lassi, Milky Mist a dairy innovator has launched a unique long life probiotic buttermilk. During our school days we used to look forward to the short break where we could go and grab a chilled bottle of flavoured milk. Now instead of giving children flavoured milk with sugar imagine giving them probiotic buttermilk with no sugar and perhaps spiced with some ginger. This summer and for the summers ahead it will be great to shift the conversation from carbonated beverages, processed juices and ice creams to indigenous probiotic enriched natural cooling beverages that not only keep one cool but also improve gut health. My gut feel is that these gut enhancing drinks can also go global with time just like Kombucha . Perhaps it is time for the world to say Haanji to Kanji. (The author is a consumer marketing and financial services professional who has observed the changing and emerging landscape of marketing through living and working in Japan, Hong Kong, Singapore, UAE and Vietnam, besides always observing India outside in. He is the business director, cards and payments at VP Bank - FE Credit, based in Vietnam. He is also the author of the bestselling book 'Marketing Chronicles.' The views expressed are personal. )
