New manufacturing process cuts rice compression by up to 30%; full-lineup convenience food overhaul also underway
GS25 announced Thursday it will launch a "soft" triangle kimbap with improved rice texture, the result of more than a year of process development and testing.
Conventional triangle kimbap tends to have a dense, compressed texture because the rice is repeatedly pressed during the dispensing and molding stages. GS25 replaced the compression-based dispensing method with a shutter mechanism that lets the rice fall naturally, and reduced the pressing force applied during molding. As a result, rice sheet compression decreased by up to 30 percent compared with the previous process, and the product is 0.3 to 0.5 centimeters thicker.
The first product in the new line, "Soft Chicken Mayo" — featuring sliced chicken karaage topped with teriyaki sauce, mayonnaise and scrambled egg — went on sale Wednesday. A second variety, "Soft Shrimp Mayo," launches June 17 and combines whole shrimp with diced onion and carrot in a mayonnaise sauce seasoned with shrimp powder and coarsely ground black pepper for added depth of flavor. GS25 said the soft triangle kimbap launch marks the start of a broader "full-change renewal" it plans to roll out across its major convenience food categories, including dosirak, sandwiches and burgers.
andy@heraldcorp.com
