Core Viewpoint - Asahi has launched a new product called "LIKE MILK," made from yeast, aiming to create a dairy alternative that is neither animal-based nor plant-based, targeting consumers with milk allergies and dietary restrictions [1][4][8]. Group 1: Product Overview - LIKE MILK is produced using yeast extract as an emulsifier, designed to mimic the rich taste of cow's milk [2][4]. - The product has achieved significant crowdfunding success, raising 1.849 million yen (approximately 91,300 RMB) with 448 backers, exceeding its target by 616% [5][6]. - Nutritionally, LIKE MILK contains protein and calcium levels comparable to regular cow's milk, with lower fat and sugar content [2][12]. Group 2: Target Market and Consumer Feedback - The product is particularly appealing to consumers with milk allergies, as it avoids common allergens, making it a suitable alternative for those who cannot consume traditional dairy [7][9]. - The development of LIKE MILK was inspired by a child's experience with milk allergies, highlighting the emotional and health concerns of parents [8][9]. Group 3: Nutritional Comparison - A 200ml serving of LIKE MILK contains 6.7g of protein and 257mg of calcium, closely matching the nutritional profile of popular Japanese milk brands [12][14]. - The product's formulation includes additional ingredients like plant oils and sugars to enhance taste and stability, which may affect its market acceptance [14]. Group 4: Production Process and Technology - The production process involves fermenting yeast with sugar, extracting the yeast cell wall to create an emulsifying powder, which is key to achieving a milk-like texture [11][20]. - Asahi's unique technology in emulsifying yeast components and flavor design may provide a competitive edge in the market [11][20]. Group 5: Industry Context - The search for milk alternatives has a long history, with plant-based options like soy milk being the most common until now [33]. - The introduction of yeast-based products like LIKE MILK represents a new category of dairy alternatives, potentially expanding consumer choices beyond traditional plant-based options [39].