OUR STORIES
A Brighter Future of Food with Yeast-Derived Milk
Water, malt, hops, and “brewer’s yeast" are essential for brewing beer. Even after brewing, brewer’s yeast still contains valuable nutrients. At Asahi Group, we have long researched ways to use these by-products. One such innovation is yeast milk made mainly from "yeast cell walls, " a by-product of processing beer or baker’s yeast. While yeast materials have been used for seasonings and agriculture, we are now taking on the challenge of using them in beverages.
The innovation of this technology is being led by Asahi Quality & Innovations (AQI) as one of Asahi Group’s medium- to long-term research themes. With the goal of creating new value through commercialization, the team continues to take on new challenges every day.
Since joining the company, Masamu from AQI has been involved in the yeast milk, tackling numerous quality challenges such as color changes and sedimentation caused by sterilization. Through persistent trial and error, he proudly claims to be "the person who has made the most yeast milk prototypes in the world." Thanks to these efforts, the results are gradually taking shape, and the seeds of the business are steadily beginning to grow.
Founded in 2019, AQI accelerates long-term research and supports individual ideas. Bottom-up proposals and cross-departmental collaboration create an environment where new initiatives thrive.
A spirit of helping colleagues in need is deeply rooted, enabling smooth dialogue and cooperation, which leads to the birth of new initiatives. At proposal meetings with members from overseas group companies, even younger employees have opportunities to participate in global commercialization. Yeast milk is one such project that emerged from these efforts. Please see the further details here.
LIKE MILK, Japan’s first non-animal milk made from yeast, contains none of the 28 allergenic ingredients specified in Japan, including dairy, eggs, or wheat, and is lactose-free. It is a milk that can be enjoyed safely by people with food allergies or lactose intolerance. With protein and calcium equivalent to cow’s milk, it offers the same nutrition. LIKE MILK provides a considerate food choice for people of all ages, constitutions, and lifestyles.
The inspiration to drive this project came from a children’s allergy conference, where heartfelt wishes from families motivated the team.
Tomohiro from FCH* responsible for new value creation at Asahi Group Japan (AGJ) and Chie from AQI were moved by a young girl’s smile as she said, “I can drink a little milk now!” Through interviews with families dealing with allergies, they heard sincere wishes such as “I want to see my child eat ice cream” and “It would make me so happy to see my child drink milk.”
The desire to create a society where everyone can freely enjoy food became the driving force behind LIKE MILK’s development.
In July 2023, Asahi Group launched a cross-company new value creation project, forming a team with AGJ, Asahi Group Foods, and AQI. The product development, which began with solving social issues, focused on yeast, a material Asahi Group has researched for many years.
By establishing technologies to enhance the emulsifying power of yeast and remove its unique flavor, the team achieved a mild taste without using any of the 28 specified allergenic ingredients.
Test sales began in April 2025 via the crowdfunding service "Makuake."
From July 2025, test sales started at Queen’s Isetan supermarkets (selected stores in Tokyo and Kanagawa). In the 200ml test sale, LIKE MILK ranked first in the plant-based milk category for sales volume during the launch week (July 14–31) and continues to perform well.
Project members actively participated in in-store tastings, gathering direct feedback from customers, and analyzing POS data to inform future marketing and product development.
*Future Creation Headquarters
Yeast milk projects symbolize innovation born from technological advancement, group-wide collaboration, and organizational culture.
This challenge to create a sustainable future for food truly embodies the spirit of “investing in the future.” We will continue to pursue the possibilities of yeast milk to “make the world shine.” Please look forward to future developments.
