Calbee and Tokyo Banana engineered "the future of potato chips" with a revolutionary formula that keeps people from getting messy gingers. This collaboration from the two Japanese snack makers introduces Jaga Boulde, a new potato chip brand that sets itself apart with an innovative KGT manufacturing method, with KGT meaning "Ko Ga Tenitsukinikui" or "hard to get powder on hands."
This manufacturing method allows for the creation of extra-thick chips that are as flavorful as ever, yet less messy to eat. Jaga Boulde also distinguishes itself with novel flavors like Japanese pepper and miso; Shellfish broth and sea lettuce; and Beef broth and wasabi.
These revolutionary potato chips can be found in limited qualities online and through retail partners in Japan.
Mess-Free Potato Chips
Jaga Boulde is Touted as "the Future of Potato Chips"
Trend Themes
1. Mess-free Snacks - The Jaga Boulde potato chips introduce a new standard for snack innovation with its KGT manufacturing method and novel flavors.
2. Thick-cut Chips - The KGT manufacturing method of Jaga Boulde presents an opportunity for other snack makers to create thicker chips with unique textures.
3. Innovative Flavors - Jaga Boulde's unconventional flavors such as Japanese pepper and miso or shellfish broth and sea lettuce could inspire other snack makers to experiment with unique taste combinations.
Industry Implications
1. Snack Foods - The introduction of Jaga Boulde's KGT manufacturing method and novel flavors could disrupt the snack food industry by raising the bar on innovative snacking experiences.
2. Food Manufacturing - Jaga Boulde's KGT manufacturing method presents an opportunity for other food manufacturers to create new and improved ways of producing mess-free, thick-cut snacks.
3. Retail - The exclusive availability of Jaga Boulde's limited quantity online and through retail partners in Japan sets the stage for unique distribution opportunities for innovative snack products.