Aroma produced by fermentation

Asahi Group’s proprietary fermented milk formulation

The Asahi Group’s proprietary fermented milk formulation is produced through a two-step fermentation process with lactic acid bacteria and yeast. This proprietary manufacturing method produces a distinctive fruity aroma that has been found to provide a number of health benefits.

Research background

To scientifically describe the key to the appeal of flavors loved for generations, Asahi has started a study that examines the appealing flavor and aroma of fermented milk. When Asahi’s fermented milk was compared to fermented milk made with only lactic acid bacteria, the findings suggested that components with both physical and mental health benefits might be contained in the aroma produced by the two-step fermentation process with both lactic acid bacteria and yeast.

Major research findings

• Aroma produced by yeast increases fermented milk palatability
• Aroma improves diurnal rhythms, alleviates anxiety
• Aroma improves sleep quality