Seven Eleven launches 'Injeolmi Dessert' series with Sulbing View original image

[Asia Economy Reporter Seungjin Lee] Seven Eleven announced on the 17th that it will exclusively launch an Injeolmi dessert series in collaboration with the dessert cafe ‘Sulbing’.


The newly released products were developed in collaboration with Sulbing, utilizing Injeolmi, Sulbing’s signature ingredient. The series consists of three items: ‘Injeolmi (2,300 KRW)’, ‘Injeolmi Cream Roll Cake (3,000 KRW)’, and ‘Injeolmi Cream Red Bean Bread (1,500 KRW)’.


‘Sulbing Injeolmi’ is made with domestically produced glutinous rice cake mixed with Sulbing’s main ingredient, roasted soybean powder, making it a nutritious snack suitable for all ages. It features a soft and chewy texture.


‘Sulbing Injeolmi Roll Cake’ highlights a chewy roll cake sheet topped with Injeolmi cream and roasted soybean powder, delivering a savory and mild flavor. ‘Sulbing Injeolmi Red Bean Cream Bread’ is filled generously with soft Injeolmi cream and sweet red bean paste, finished with almond slices on top.


Recently, with the rise of the Newtro (new + retro) trend and the ‘Halmae Ipmat’ (grandmother’s taste) craze, products using traditional ingredients such as Injeolmi and black sesame have gained popularity. Seven Eleven collaborated with Sulbing, which continuously introduces Korean-style desserts using traditional ingredients, to reinterpret these trends and launch this product line.


Meanwhile, according to Seven Eleven, dessert sales this year increased by 34% compared to the same period last year. As convenience store desserts continue to grow with professional-level taste, quality, and reasonable prices, the growth trend is expected to continue steadily.



Jang Yeo-jeong, Seven Eleven’s dessert MD, said, “In response to the Halmae Ipmat craze, we collaborated with Sulbing to launch this product. We plan to introduce additional dessert products featuring traditional Korean flavors such as black sesame, mugwort, and misutgaru (multigrain powder) in the future.”


This content was produced with the assistance of AI translation services.

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