"Little Foreigner" transitions to making steamed buns

Ask AI · Little Westerners Cross Over to Make Steamed Buns: How to Solve the Problem of No Flour Flavor?

Beijing News (Chief Reporter Guo Tie) Little Westerners Biotech Dairy Group recently announced that they are expanding into noodle and grain deep-processing businesses based on their existing dairy beverage products, marking a cross-industry transformation.

According to information, Little Westerners Biotech Dairy Group was established in 1994. Its well-known dairy beverage brands include “Little Westerners” and “Miaolian.” In 2022, the company attempted to enter the noodle industry. Regarding their competitive advantages in the noodle market, Wang Xizhen, General Manager of the Marketing Center of Haoyang Noodle and Pasta Company under Little Westerners Group, explained that to address the issue of some flours lacking a “noodle flavor,” they use Cangzhou dry alkaline wheat, which retains the wheat germ, as raw material. The high-protein steamed buns produced with this wheat are supplemented with milk and whey protein powder to meet the protein needs of elderly consumers and other groups.

Focusing on their core beverage business, Little Westerners Group has modified formulas for products like AD calcium milk and classic Miaolian in response to market demand. They also launched medicinal and edible drinks such as dried tangerine peel with snow pear and honeysuckle water, expanding from children’s dairy drinks to adult beverage markets. Currently, the adult beverage series accounts for over 30% of the overall beverage business.

Editor: Tang Zheng

Proofreader: Mu Xiangtong