Meiji will launch a caramel-flavored yogurt made with Shin Tokachi Milk lactic acid bacteria derived from raw milk produced in Tokachi, Hokkaido. It will go on sale on 6 October 2026 in packs of four 70g cups, with a suggested retail price of ¥313.
A caramel-flavored yogurt will be introduced as a new item in the Meiji Hokkaido Tokachi Milk Distinctive Yogurt series. It uses Meiji’s proprietary Shin Tokachi Milk lactic acid bacteria, derived from raw milk produced in Tokachi, Hokkaido, and combines caramel with a creamy milk flavor. The launch date is scheduled for 6 October 2026.
The product is called Meiji Hokkaido Tokachi Milk Distinctive Yogurt <Caramel Flavor>. The manufacturer is Meiji, the price is ¥313 including tax, and it comes in four 70g cups.
The product announcement is part of the company’s new product line and appears aimed at expanding its caramel-flavored lineup in the yogurt market. The article highlights the use of Hokkaido-sourced materials and the characteristics of the lactic acid bacteria.
The article focuses on specific information such as the launch date, price and volume, and provides no additional information on future market trends or sales plans.