A call for a new wave of
yogurt movement
in Japan
Demands for new products made from LG21 lactic acid bacteria were expressed internally within Meiji also. When some Meiji employees went on business trips to Paris and visited local supermarkets, they saw whole sections of the stores dedicated to various types of yogurts, with different features on full display, which were selling fast before their eyes. Those employees were convinced that the novel yogurt movement in Europe, which was at the forefront of developing dairy products, would eventually sweep through Japan, and that LG21 lactic acid bacteria would definitely help kick-start a new yogurt revolution in Japan.
