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What are allergies? What is Lactobacillus acidophilus strain L-92™? Test Results L-92™
L-92™

Natural way to relive allergy from the inside out

Lactobacillus acidophilus strain L-92™ has been singled out as a strain of Lactobacillus with allergy-relieving effects, over the course of around 100 years of research into CALPIS® Lactobacillus. Lactobacillus acidophilus strain L-92™ has the effect of safely and efficiently relieving allergic symptoms from inside the body. Subsequent research has also indicated that Lactobacillus acidophilus strain L-92™ relieves symptoms of conditions such as hay fever, perennial allergic rhinitis and atopic dermatitis by maintaining a balance between immune cells. Lactobacillus acidophilus strain L-92™ has been granted Self-Affirmed GRAS approval in the US.

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Brand Story

The lactic acid drink CALPIS® first went on sale in 1919. It originated from cultured milk that Kaiun Mishima encountered in Inner Mongolia.
After 100 years later, it is still part of everyday life for countless people.

Kaiun Mishima
Kaiun Mishima
Kaiun Mishima, the father of CALPIS®

The Birth of CALPIS®

Kaiun Mishima, the father of CALPIS®, went over to mainland China at the age of 25, in 1902. A few years later, he continued on to Inner Mongolia. Exhausted and suffering with ill health after travelling for so long, in 1908 Mishima was given a sour “cultured milk” drink. It was cherished by the local people as the source of their good health, and sure enough restored Mishima to good health too.

Mishima returned to Japan in 1915, at the age of 38. Back home in Japan, he found himself thinking about the cultured milk he had encountered in Inner Mongolia. With help and support from a whole host of people, Mishima took his cue from that cultured milk and dedicated himself to conducting research into Lactobacillus. He eventually came up with a great tasting drink that was quite unlike anything else.

On July 7, 1919, the day of Japan’s Tanabata star festival, a lactic acid drink called CALPIS® went on sale.

Researcher “CALPIS Cultured Milk™”

Research and development of “CALPIS Cultured Milk™”

The lactic acid drink CALPIS® was the starting point for our research and development. We focused on the health benefits of CALPIS® and set out to create a product that would help our customers to stay healthy in body and mind.

As experts in fermented milk and microbiological research, we will continue to explore the limitless possibilities, so that we can keep on providing our unique brand of products and services all over the world.

“CALPIS Cultured Milk™”
The key to health benefits

In 1980, tests on mice revealed that “CALPIS Cultured Milk™”, made from milk and CALPIS® Starter, had the effect of increasing lifespan. In an effort to explain the underlying mechanism and explore new possibilities, we are researching the functional properties of “CALPIS Cultured Milk™”.

●Survival rate of mice after consumption of cultured milk
(K. Arai et al.: Eiyo to Syokuryo, 33, 219-223 (1980))

Effect of “CALPIS Cultured Milk™” on increasing lifespan

Effect of “CALPIS Cultured Milk™” on increasing lifespan

Research and development originating from CALPIS® lactic acid drink

Research and development originating from CALPIS® lactic acid drink

■Headquarters

Headquarters

■R&D Center

R&D Center
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■Company outline
Asahi Group Foods, Ltd. aims to help customers around the world to lead healthy lives and to improve their quality of life, through unique functional materials that harness the power of nature and through organic microbiological technologies built up over many years of research in areas such as lactic acid bacteria and yeast. To achieve that, we manufacture and sell functional ingredients to corporate customers via our global network.

■Log
Name: Asahi Group Foods, Ltd.
Head office: 1-23-1 Azumabashi, Sumida-ku, Tokyo 130-8602, Japan
Division: Food Ingredients Business Headquarters

■Functional ingredients business
A best seller in Japan, the lactic acid drink CALPIS® is something of a national drink with a history dating back over 100 years. As experts in fermented milk and microbiological research, focusing on the natural health benefits of CALPIS®, we provide patented functional ingredients backed up by extensive evidence and a proven safety record. These include AmealPeptide® and Lactobacillus acidophilus L-92™, developed as a result of many years of research. In recent years, we have responded to growing health needs around the world by continually providing valuable information, as well as supplying international customers with our unique functional ingredients, in an effort to contribute to people’s health all over the world.

■Contact Us
If you have any questions regarding the contents of this website or other such matters, please don’t hesitate to contact us via the following inquiry form.

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Personal information obtained via this inquiry form will only be used for the purposes of responding to your inquiry, and explaining and introducing our products to you.
An Asahi Group Foods sales representative or sales agent liaison staff member will respond to your inquiry.

[L-92™]
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

Use of this site is subject to TERMS & CONDITIONS, PRIVACY POLICY.

CALPIS® is a registered trademark of Asahi Soft Drinks Co., Ltd.

Email:
functional_ingredients@asahi-gf.co.jp