Yakult Marketing Strategies

Yerba Mate is a popular drink in South America and it is also considered as herbal medicine that has quite a lot of health benefits such as stimulant to increase endurance, helps in digestion, reduces fatigue and also suppresses hunger among other great benefits. It is an amazing drink which can give health benefits of coffee as well tea but it is much more than just the substitute drinks.

It's an extract from the Yacon plant which is related to a sweet potato or yam. It’s an indigenous plant to South America. The Yacon plant has a lot of therapeutic components which have been part of Southern American traditions for a long time. It's thought to have healing components which help diabetics control their blood sugar levels.

Brand can be made availabe in three forms: liquid, capsule, spray. Consumers choice is based on personal preference, but some general differences are apparent.

A simple comparison of the percentage of glucose and fructose reveals its striking similarities to table sugar.

High fructose corn syrup (HFCS) is known to be a sweetener derived from corm, which comes in two forms HFCS-42 and HFCS-55. This indicates it is made up of either fifty-five percent or forty-two percent fructose and the remaining sugars are typically glucose. HFCS is considered to be identical to table sugar, which is made up of fifty percent of fructose and fifty percent glucose. Fructose being a simple form of sugar can be found in foods such as honey and fruits. Some of the pros of HFCS include: it is composed from corn that is a natural grain and therefore a natural sweetener; it does not contain any artificial, synthetic contents, or colored additives; and it is approved by the U.S. Food and Drug Administration’s long-standing policy as it is recognized as being a “natural” substance (“About High Fructose Corn Syrup,” 2016).

　　I did a Fermentation Test where I inoculated 1 tube of phenol red sucrose, 1 tube of phenol red glucose, and 1 tube of phenol red lactose. A positive result for fermentation would be a change of the color (original color is a red color to a yellow color) of the sucrose, lactose and glucose as well as if gas was produced, gas bubble present within the Durman tube inside the test tube.

Sucrose, whose chemical formula is C12H22O11, is found in many fruits and vegetables, and most notably in table sugar. It is impossible to consume too much sucrose when eating fruits or vegetables, but consuming an unreasonable amount of table sugar can be detrimental to one’s health.

2851-special-k-nutrition.gifRice followed by wheat gluten, and sugar are the first ingredients in Special K, original flavor. High fructose corn syrup follows closely after.

Surprisingly to a lot of people, you can actually make kefir from coconut water, resulting in a type of water kefir. Another way to make water kefir and reap all of its health benefits is to make it in a mixture of organic sugar and filtered water. This will result in a drink that is sweet and a little mild, comparable to a lightly carbonated soda, while fermented milk kefir is usually more sour, creamy, and similar to a yogurt that you can drink. There are a myriad of benefits that come from water kefir, including healing candida and having a low amount of sugar in the final products. This beverage is a great way to get some of the benefits from kefir without feeding sugar cravings, but does not have nearly the amount of strains of good bacteria in it as does fermented milk kefir. They are made from two different kinds of grains that, unfortunately, are not interchangeable. Water kefir has between 10 and 15 different strains of good bacteria in it, while fermented milk kefir can contain between 30 and 50. If you can tolerate the fermented milk kefir then it makes sense to drink it as it is the healthier and more beneficial of the two beverages.

In addition to the decreased in pH, the color and texture of the sample also changed as time passed. Instead of the initial color of milk, the sample turned into a milky mixture that contains both a solid and liquid part. As for two agar plates, MRS and ST that were inoculated with yogurt sample, there was some growth on both plates. Through further observations, the colony on each plate was shown to have distinct morphology, cell shape and gram stain. For the colony on MRS plate, it was determined to be Lactobacillus, because it is a Gram-positive bacillus. As for the colony on the ST plate, it was determined to be S. thermophilus, since it is a Gram-positive

The purpose of this experiment is to identify yogurt unknown by analyzing the result of its gram staining, and the 6 tubes of test media that was inoculated. The yogurt chosen to be used in this lab meets the minimum number of lactic acid bacteria to bear the seal of “Live & Active Cultures,” which mean they have at least 10^8 colony-forming units(CFU) per gram to quality. Unknown “ ” is Gram positive, rod-shaped, and use salicin, galactose, sucrose, mannitol, and mannose for fermentation. The characteristics of the result suggest that the unknown “ ” can be identified as Lactobacillus casei.

Yoghurt is basically a product of lactose fermentation (a milk sugar) to produce lactic acid. The decrease in pH due to the formation of acid, causes the milk to change physically and form the soft gel that we associate with the physical characteristics of yoghurt (Pillsbury et al,

Some benefits can also benefit the product itself. Like many other lactic acid bacteria lactobacillus plantarum229v releases lactic acid if in dairy based product lactic acid might bring a negative side effect of giving it a crude rancid taste and smell in juices with a sour taste like orange, black current, and mango these lactic acid give or enhance the taste. According to a 2006 study of comparison of both probiotic and non-probiotic juice, juices containing lactobacillus plantarum yields a higher mark with emphasis on them being more fragrant and tasteful. Another side effect of these lactic acid is that the lactobacillus plantarum uses the lactic acid to control competing microorganism this affects the product by giving it a longer shelf life without any excessive amount of sugar and or any other added preservative.it is also worth mentioning that by eliminating the need of any preservative production cost can be cut down significantly and the product can now avoid any problems based on the use of

three basic parts. There is a sugar called ribose, and at one end of the sugar

So, no matter market unexpected condition or a variety of consumers demand, diversification of products makes Yeale as a fish getting to the water. On the contrary, product uniformity of Kefir is difficult to adapt market changes.