Xinhuanet Shanghai, May 10 (Shen Mei) In the fierce competition in the dairy market, Langge Grassland Yogurt has quickly become a dark horse in the dairy market with its unique taste and high-quality products. Faced with extremely competitive industry giants, how can Langge Grassland Yogurt achieve a counterattack in the field of low-temperature yogurt? From May 8 to 10, the FBIF2025 Food and Beverage Innovation Forum was held at the National Convention and Exhibition Center (Shanghai). During this period, Wang Wei, general manager of marketing of Inner Mongolia Langge Dairy Co., Ltd. (hereinafter referred to as: Langge Grassland Yogurt), was interviewed by Xinhuanet.

Wang Wei, general marketing manager of Inner Mongolia Langege Dairy Co., Ltd., was interviewed by Xinhuanet

Speaking of this, Wang Wei said: "Compared with big brothers such as Yili and Mengniu, our size is indeed insignificant. But we have our own advantage, that is, we have deep roots in the professional field. Langge is focused on the sub-track of low-temperature grassland yogurt and is committed to making the product to the extreme. Our philosophy is 'one centimeter wide and ten kilometers deep'. It is not to compete with giants in terms of scale and category broadness, but to focus on every link of low-temperature grassland yogurt, from milk sources, bacterial strains, fermentation processes to product promotion, we strive to do the best."

Innovative product research and development deeply rooted in the field of low-temperature yogurt

The success of Langge Grassland Yogurt is inseparable from its emphasis on product research and development. Wang Wei introduced that there are three main research and development directions for Langge Grassland yogurt: one is to combine traditional grassland milk food with modern technology; the second is to develop new products according to market demand; and the third is to transform market hot products. "This focus not only makes Langege grassland yogurt stand out in product quality, but also makes it form a unique brand positioning in the market. We hope that consumers can think of Langege when they mention grassland yogurt." Wang Wei said.

According to reports, the Wurimo milk-skin yogurt launched by Langge Grassland Yogurt is an innovative product that combines the production method of milk-skin yogurt on the grassland with modern fermentation technology. Its ingredients list is only raw milk, sugar and lactic acid bacteria. This product not only retains the traditional flavor, but also meets the needs of modern consumers for health and quality. In addition, Langge Grassland Yogurt has also launched a drinking yogurt with grassland characteristics to target the southern consumers' love for drinking yogurt. Drinking yogurt has good fluidity, retains the heaviness of grassland raw milk, and adds grassland-specific strains to aid digestion.

In terms of flavor-based yogurt, Langge Grassland Yogurt has also made innovations. "The wild blueberry yogurt and wild sea buckthorn yogurt we launched use real wild berry jam instead of ordinary fruit flavors. This original prairie yogurt and wild berry jam bring consumers a new experience." Wang Wei said that these products not only have zero sugar, zero generation sugar, but also rely entirely on the flavor of grassland yogurt and jam to blend, which is deeply loved by consumers.

Self-built cold chain system to ensure product safety and quality

In the current consumer market, consumers have increasingly high requirements for the value and quality of products, and faced with a fiercely competitive market environment. Wang Wei believes: "Consumers' pursuit of value has not decreased, but is increasing. The people who buy our products are often women, and they are the main buyers of the family. When purchasing products, they not only consider their own needs, but also the needs of the elderly, lovers, and children, so they have high requirements for yogurt."

Based on this consumption trend, the products of Langge Grassland Yogurt are divided into traffic models, special models and functional models to meet the needs of different consumers. For example, the traffic product, the grassland patented live bacteria yogurt is very popular among consumers. In addition, Langge Grassland Yogurt also pays special attention to the family consumer group. "Our consumers are mainly housewives. When purchasing yogurt, they should not only consider themselves, but also their families. Therefore, our products are strictly controlled in terms of health, additives, raw materials and taste," said Wang Wei.

As we all know, the transportation and storage of low-temperature yogurt has extremely high requirements for the cold chain. In order to ensure the safety and quality of the products, Langge Grassland Yogurt has built a complete cold chain system. "Our cold chain system can ensure that every cup of yogurt produced from Ulanqab is delivered to consumers at 2-6 degrees Celsius." Wang Wei introduced that this cold chain system has undergone rigorous testing, and Langge Grassland Yogurt has also become one of the main low-temperature yogurt suppliers for large retailers such as Hema. "The improvement of the cold chain system is the basis for our future development. We believe that with the continuous advancement of cold chain technology, the low-temperature yogurt market will usher in greater development space."

Speaking of future development, Wang Wei said: "Langge will continue to deepen its efforts in the field of grassland yogurt, continue to work hard on product quality and innovation, and bring more high-quality grassland yogurt products to consumers. At the same time, Langgege Grassland yogurt is also exploring cross-border cooperation with other special brands. We hope to jointly develop products that can add points to both parties by cooperating with more distinctive brands."

[Editor in charge: Yang Dengyuan]