History of
Yogurt
1969
Yogurt Kenkou
(Yogurt for Health)
Glico Dairy Co., Ltd. developed its first yogurt product using highly nutritious milk and lactic acid bacteria as a healthy snack for children. It was launched with the catchphrase “Live lactobacilli.”
1970
Dessert Yogurt elle
Three flavors with fruit pulp were produced as a dessert for young women: orange, pineapple, and strawberry.
1997
Choushoku Ringo
(Breakfast Apple)
Yogurt
New processing technology and a certain variety of apple was used to achieve a crisp apple texture. Glico made a full-scale entry into the soft yogurt market with fruit by producing a yogurt that could be eaten for breakfast.
1999
Choushoku Yogurt
This yogurt was born as the predecessor of Hokkaido Breakfast Yogurt. In addition to calcium and protein from milk, it contains oligosaccharides, which are gentle on the stomach. This yogurt is for those who are busy but still want to have a proper breakfast.
2008
Bifidobacterium BifiX Added to Choushoku Probiotics Yogurt
This yogurt contains the GCL2505 strain of bifidobacterium, which reaches the intestines alive and increases threefold in the intestines. Glico named this bacterium Bifidobacterium BifiX in 2012.
2013
Choushoku Probiotics Yogurt BifiX
From this time, “BifiX” was displayed on the packaging of each product.
2015
Choushoku BifiX Nomu Yogurt
PET bottle-type drinkable yogurt with Glico’s proprietary Bifidobacterium BifiX. No sugar or sweeteners are used; instead, lactose is broken down to create a moderate sweetness.
2022
Revamped the BifiX Yogurt Fruit Series
Contains inulin, a dietary fiber that energizes bifidobacterium to produce more short-chain fatty acids for a daily healthy habit. It also has a slight sweetness and thickness for improved taste.
2023
Capability to Produce Short-chain Fatty Acids
The package displays the efficacy of bifidobacterium BifiX and inulin dietary fiber
