Founded in 1995, Junlebao started with lactic acid bacteria beverages and is now the largest dairy enterprise in Hebei Province. The most popular jujube flavored fermented milk in the Chinese market was first launched by Junlebao, and Junlebao's low-temperature sour milk and lactic acid bacteria beverage market share ranked fourth in the country. After the outbreak of the "melamine" incident in 2008, Junlebao has withdrawn from the Sanlu system and began to produce infant formula milk powder in 2014.
 
After brands such as Guangming, Yili, and Mengniu launched room temperature yogurt products, Junlebao launched the Kaifir series of room temperature yogurt in the Mid-Autumn Festival of 2015, which is fermented using a unique KEFIR flora. The name kefir comes from the traditional yogurt "kefir" in the Caucasus, which is different from the use of Streptococcus thermophilus and Lactobacillus bulgaricus in conventional yogurt, kefir yogurt has both lactic acid bacteria fermentation and yeast fermentation, the product has a refreshing yeast flavor, and a small amount of ethanol and carbon dioxide produced by yeast makes yogurt have a special wine flavor and killing taste, and is also known as "champagne in fermented milk".
 
In the development of Kefir Yogurt, Junlebao has improved the traditional kefir flora, reducing the wine flavor and bubble content in the fermented milk, but retaining the unique flavor brought by yeast fermentation, which is more suitable for the Chinese consumer market. The protein content of 100g of original flavor kephol contains 3g of protein, 3.5g of fat and 12.5g of carbohydrates. Flavored fermented milk products must be added with other ingredients such as added sugar, thickeners, fruity substances, etc. to form the ideal texture and taste, so the original milk solids content will be reduced, and the protein content of the product is increased by adding more whey protein.
 
In addition to having a unique yogurt flavor, Kaifen is also more cost-effective, with a price of more than 60 yuan for 200g*24 boxes, and an average price of about 2.5 yuan for a single bottle, which is much more affordable than Anmuxi and Chunzhen. Ambient yogurt products do not contain live bacteria after heat treatment, but their nutritional composition and taste do not change much, which can meet the nutritional needs of consumers.
 
Ambient yogurt and low-temperature yogurt are both products that conform to the laws of business. Ambient yogurt has less food safety risk after killing bacteria, and there is no need to maintain the whole cold chain during transportation, providing more options for third- and fourth-tier cities and rural areas, and can also be used as a new type of school milk. However, at present, most of the room temperature yogurt brands focus on the endorsement strategy of traffic stars, and the product price has not been low, while Junlebao has maintained a relatively low price.