SEVEN-ELEVEN’s “Tofu Sweets Bar”: A Strategic Leap from Staple to Plant-Based Indulgence Tofu Reimagined: From Everyday Food to Portable Guilt-Free Sweets SEVEN-ELEVEN Japan’s “Tofu Sweets Bar” represents a bold redefinition of tofu as a new-generation snack that is...
FIZZPRESSO: A Carbonated Coffee Innovation that Redefines the RTD Category In Japan’s increasingly saturated RTD (Ready-to-Drink) coffee market, ITO EN is breaking new ground with the 2025 launch of FIZZPRESSO under its TULLY’S COFFEE brand. Combining the depth of...
Akebono Soybean 100% Tofu: A Craft Tofu That Reimagines What Tofu Can Be. In Japan’s maturing plant-based food culture, Akebono Soybean 100% Tofu introduces a bold return to origin: heirloom soybeans, unfiltered craftsmanship, and full-bean expression. Made from 100%...
Edamame Meets French Craft: A New Frontier in Summer Bread Innovation In Japan’s evolving bread culture, where local ingredients meet global techniques, Le Grenier à Pain presents two seasonal creations that elevate the humble edamame into a centerpiece ingredient:...
Meiji’s unique patented “raw kneading method” carefully mixes cacao and milk. A new type of confectionery that achieves an “unprecedented moisture range” *2 Meiji Co., Ltd. (Representative Director and President: Katsuya Matsuda) will...
Starting May 27, LAWSON (Tokyo) has launched the “NL Plant-Based Grissini Tomato Basil Flavor” (168 yen including tax), which is made using only plant-based ingredients, as part of its Natural LAWSON confectionery series at LAWSON stores nationwide (14,026...
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