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. Comparatively speaking, Junlebao's milk powder business is now more famous than the low-temperature yogurt business. In 1999, Sanlu Group invested in Junlebao with a brand, and after the outbreak of the "melamine" incident in 2008, Junlebao withdrew from the Sanlu system and began to produce infant formula in 2014, which is no longer related.
 
In 2014, Mengniu acquired a 51% stake in Junlebao, which became an important layout of Mengniu's yogurt products in North China. Junlebao yogurt is mainly flavored fermented milk for snacks, which is characterized by more added sugar, sweet taste and moderate viscosity, but low protein content, and most of them are stirred yogurt.
 
The pure enjoyment series is the most common Junlebao yogurt product in convenience stores, with a price of about 8.9 yuan for 330g specifications, and there are four flavors: original, apple, matcha, and salted cheese. In terms of nutrients alone, the price of the Pure Enjoy series is high, and the 100g component of Pure Matcha Flavor contains 2.8g of protein, 4g of fat, and 13.9g of carbohydrates, which is a typical snack style yogurt. However, the pure enjoyment series adds cream, pectin, inulin and other dietary fibers, which are more mellow in taste, rich in milk flavor, and can also supplement some dietary fiber, which has certain benefits for intestinal health.
 
In addition to the classic jujube flavored yogurt, Junlebao also took the lead in launching yellow peach with sea buckthorn flavored yogurt, although its protein content is only 3.2g/100g, it is already the second highest protein content of Junlebao's yogurt. Yellow peach sea buckthorn yogurt has a sweet and sour taste, and the sea buckthorn flavor is more obvious, and people who don't like sea buckthorn may be very unaccustomed to it, this product is designed to be in transparent bags, and is mainly sold in local retail stores.
 
Charcoal-fired yogurt is a new flavor in the yogurt market, dairy products contain sugar, which can react with protein Maillard at a certain temperature to produce flavor substances and produce browning, that is, "charcoal-fired yogurt". Junlebao slow alcohol charcoal yogurt adopts a constant temperature browning process at 95 °C, ferments for 9 hours, and has a rich and fragrant taste. However, the nutritional composition of slow alcohol charcoal yogurt is average, with 417kJ per 100g of calories, 14.3g of carbohydrates, and a higher content of added sugars.
 
Junlebao's other cheese-flavored concentrated yogurt is also a new flavor, adding some cheese powder to bring in a rich cheese aroma, which highlights the milky taste of yogurt. The use of "Ecolean packaging materials", a new type of yogurt packaging for Tetra Pak in Sweden, has the advantage of automatic secondary sealing before drinking, and the material is degradable, with less impact on the environment.