29 Jul 2025 Asahi’s ‘Like Milk’: a totally new dairy alternative
Asahi Group Japan has introduced ‘LIKE MILK’, a yeast-derived, dairy-free milk alternative – a fine example of true innovation….
Japan’s Asahi, one of the world’s biggest beverage companies and biggest brewers, has taken its expertise in yeast technology in a new direction, with the launch of an entirely new type of alt-milk beverage.
Called Like Milk, it differs radically from conventional plant-based milks, such as those made from soy, grains, or nuts, rather using protein from yeast as its primary ingredient and thus representing an entirely new category.
It has an amino acid score of 93, making it a high-quality source of protein. In addition, it contains yeast derived dietary fibres such as beta-glucan and α-mannan, offering potential prebiotic functions.
Thus, it offers comparable protein and calcium levels to traditional cow’s milk, but contains 38% less fat than dairy and soy milks, It is completely free from animal-derived ingredients and from the 28 allergens listed in Japan’s food regulations.
Ticking multiple boxes
It is a beverage that fits a variety of consumer values and lifestyles, including those of vegans, the ethically conscious, people monitoring their carbohydrate intake, and seniors seeking nutritional support.
While yeast has a distinctive flavour and richness, Asahi’s emulsification and flavour-modulating technologies – built on years of expertise in fermented food development – have enabled the product to achieve a smooth, milk-like drinking experience.
Like Milk performs well on taste, with positive consumer feedback. It avoids the strong beany notes often found in soy milk, and the distinctive flavours of oat and almond milks (although some milk drinkers mentioned experiencing a slight difference in flavour or finish).
With a neutral profile, it’s highly versatile and can be used just like dairy milk – suitable for drinking, cooking, and baking alike.
Launched just a few months ago, reports say the consumer feedback has been entirely positive.
Launched via the crowdfunding platform Makuake on April 16, the initial sales target was set at ¥300,000. However, within the first week, sales exceeded ¥117 million (approximately £608,000), indicating strong market demand.
Currently available in 200ml aseptic cartons, Asahi is reportedly planning a one-litre version. It aims for a nationwide release in 2026 and is considering expanding the product line to include an egg alternative, ‘Like Egg’.
Development of yeast-derived proteins progressing worldwide
- Spacemilk, a US company founded in 2021, uses the single-cell protein powder “ProteVin” developed by Israeli company Nextferm and sells three products online.
- Israeli company Yeap is developing proteins from spent yeast and received investment from French company Lesaffre in September 2023. Yeap is developing prototypes such as cream cheese and vegan cheese.
- Swiss company Yeastup is upcycling spent beer yeast to develop the alternative protein “Yeastin,” and raised approximately 1.5-billion yen in a Series A round in December last year toward setting up a factory in Switzerland.
- Among these, the cases closest to Asahi’s are those of Swiss company Cosaic (formerly Cultivated Biosciences) and American company Puture. The former is developing the patented yeast-derived ingredient “Cosaic Neo,” with intended applications including dairy-free milk, coffee creamers, protein shakes, and mayonnaise. It particularly aims to enter the US market in 2026 with protein shakes. Puture is developing casein alternatives using baker’s yeast.
Amid growing interest in allergy avoidance and sustainability, companies are looking beyond beverages to develop products in categories like cream cheese and mayonnaise.
Source: New Nutrition Business, FoodTechJapan