As food consumption trends that pursue both health and premium quality spread worldwide, the Greek yogurt market, driven by high-protein and low-sugar concepts, is growing rapidly. In particular, as trust in K-food rises across Asia, domestic dairy brands are seeking new export channels. In this context, Korean Greek yogurt specialist brand “YOZM” is drawing attention as it accelerates the expansion of its Asian distribution network using Hong Kong as a bridgehead.

In April, YOZM made its first step into overseas markets by simultaneously entering Hong Kong’s online shopping platform “HKTVmall” and the local major supermarket chain “Wellcome.” Focusing on Market Place, a supermarket brand under the DFI Retail Group, the company began offering its products at 27 key stores in main residential areas including Hong Kong Island, Kowloon Peninsula, and the New Territories.

The export lineup consists of three products: two plain Greek yogurts topped with blueberry and strawberry compote, and a low-sugar matcha Greek yogurt. The brand secured certification under the international food safety management system FSSC 22000, bolstering confidence in product quality.

Market response was faster than anticipated. By June, just two months after its entry, YOZM had expanded into 7-Eleven, which operates more than 1,000 stores in Hong Kong, establishing a comprehensive distribution network spanning online platforms, large supermarkets, and convenience stores.

From the 13th to the 17th of last month, the company participated in “HKTDC Food Expo 2026,” hosted by the Hong Kong Trade Development Council (HKTDC), to broaden contact with local buyers. With more than 1,850 companies from around 30 countries participating and cumulative visitors exceeding 520,000, YOZM is reported to have explored concrete plans to expand into markets such as Taiwan and Thailand. Industry observers interpret YOZM’s moves not merely as export expansion but as a signal of a structural shift in the brand’s business model.

CEO Lee Sung-heum is pursuing R&D and production facility investments with the goal of evolving beyond a single Greek yogurt item into a company covering the broader premium dairy segment. To extend shelf life and advance manufacturing technology—both considered crucial for overseas expansion—the company is also pushing for patent registration related to whey separation.

Product innovation is proceeding in parallel. In February, YOZM launched “Drinking Greek Yogurt Starter,” a beverage-type product that breaks away from the conventional spoonable format, broadening consumption methods. In particular, using only milk and lactic acid bacteria as raw materials and removing whey has been evaluated as consolidating its position as a brand that defines the genuine Greek yogurt category.

Last month, the company newly released a Greek Yogurt Acai Berry Parfait, which is now available at convenience stores such as GS25, CU, and 7-Eleven, as well as online channels including Kurly and Coupang. This effectively expanded the consumption domain of Greek yogurt from meal replacements to snacks and desserts.

Lee stated, “Just as we opened up a new Greek yogurt market based on our manufacturing technology, we will now grow into a specialized dairy company with strong competitiveness in production and R&D,” adding, “We will use Hong Kong as a foothold to broaden our distribution channels across the whole of Asia.”

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