CU Launches Global Desserts: "Hokkaido Souffle Pudding" and More Released
"We Will Strive to Offer Experiences of Globally Popular Desserts"
On July 14, CU announced that it will launch a wide range of globally popular desserts that are currently trending on social networking services (SNS). Through this initiative, the company aims to lead the dessert trends in the convenience store sector.
The first products CU is introducing this month are the “Hokkaido Souffle Pudding” (cheese and chocolate flavors, each priced at 3,600 KRW), a famous dessert from Japanese convenience stores. CU has exclusively sourced these products directly for the domestic convenience store industry, and will release a total of 160,000 units as a limited edition starting July 16.
The Hokkaido Souffle Pudding is a two-layer dessert that combines a light and fluffy souffle cake, reminiscent of castella, with a smooth pudding, offering a complex flavor and texture. The cheese-flavored souffle pudding uses fresh Hokkaido cream cheese to enhance the rich, savory taste of cheese, and adds eggs and milk for a smoother flavor, resulting in a well-balanced cheesecake. The chocolate souffle pudding features a delicately baked chocolate souffle and a dense chocolate pudding, delivering an intensely sweet experience.
Earlier this month, CU also launched the “Danggwajeom Berry Brick Cake” (4,800 KRW), a reimagined version of the Turkish chocolate cake that has recently gone viral on SNS, especially among customers in their teens and twenties. This product features a moist and fluffy red velvet cake base, layered with rich buttercream and sweet-and-tart berry jam, all wrapped in chocolate to create a colorful cross-section.
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Kim Goni, MD of the Snack Food Team at BGF Retail, stated, “We have introduced a variety of trending products so that consumers can experience globally popular desserts more quickly and conveniently.” Kim added, “Going forward, CU will continue to present differentiated products in various ways to meet customer needs and lead industry trends.”
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