In a significant development for Bulgaria’s dairy industry, state company “LB Bulgaricum” has signed a ten-year agreement with the Japanese company “Meiji” to establish a joint research laboratory aimed at exploring the health benefits of Bulgarian yogurt.
The signing ceremony, held in Sofia, was attended by Acting Minister of Economy Petko Nikolov and the Japanese Ambassador to Bulgaria, His Excellency Hisashi Michigami.
The new scientific center will be dedicated to studying the beneficial components of Bulgarian sourdough and uncovering new scientific evidence that supports the health advantages of Bulgarian yogurt.
At the heart of this research will be two bacterial species, Lactobacillus bulgaricus and Streptococcus thermophilus, which are native to Bulgaria and have long been used in the production of the country’s yogurt.
Zhivko Zhivkov, executive director of “LB Bulgaricum,” and Shigeru Taniguchi, managing executive director for scientific and development activities at “Meiji,” signed the agreement to launch this initiative.
“LB Bulgaricum” currently maintains a collection of over 1,000 strains of bacteria and more than 100 samples of authentic Bulgarian yogurt at its facilities, which will provide a robust foundation for the laboratory’s research.
Minister Nikolov welcomed the initiative as a valuable step towards health innovation, stating, “This joint scientific center will lay the groundwork for developing new, valuable health products. It also serves as an important extension of the successful collaboration that ‘LB Bulgaricum’ and ‘Meiji’ have built over the past decades.”
The partnership between the two companies spans over 50 years, with “Meiji” using Bulgarian sourdough to produce yogurt in Japan under license for decades.
This long-standing relationship has positioned Bulgarian yogurt as a popular health food in Japan, recognized for its unique taste and purported health benefits.
The new laboratory aims to leverage this history by deepening scientific understanding of how Bulgarian yogurt promotes well-being.
The research conducted at the lab will utilize advanced technologies and modern methodologies to provide new insights into the probiotic properties of Bulgarian yogurt. “We are proud to have some of Japan’s top researchers join this initiative.
The collaboration between Bulgarian and Japanese scientists will undoubtedly enhance our knowledge of the health benefits associated with traditional Bulgarian dairy products,” commented Taniguchi of “Meiji.”
The laboratory will also seek to discover novel applications for Bulgarian yogurt’s health-promoting properties, potentially leading to the development of innovative products in the fields of functional foods and dietary supplements.
Ambassador Michigami expressed optimism about the future of the project, noting that it symbolizes a deepening of scientific and economic ties between Bulgaria and Japan.
“This initiative not only reflects the strength of our bilateral partnership but also underscores the shared values of promoting health and well-being,” he said.
As the project moves forward, both companies are optimistic that the joint research efforts will pave the way for new discoveries, adding to the growing body of evidence supporting the health benefits of probiotics and traditional fermented foods.