At Anuga 2025, Lotte Wellfood showcased Gukapang, a 100% plant-based frozen dessert sandwich inspired by traditional Korean street food that preserves its chewy texture, even when frozen, thanks to advanced freezing and moisture-retention technology. With this product, Lotte Wellfood offers a fresh take on mochi, long loved for its delicious fillings, by turning it into the stretchy center of an inventive new indulgence.
This dairy-free K-style dessert layers sweet red beans and a soft, whole mochi inside a rice cake wafer cookie shell to deliver an experience that's packed with satisfying flavor and texture. Snackers are captivated by globally inspired flavors and sensorial bites, and this product delivers on both, while providing a playful twist on classic frozen dessert sandwiches.
Key Themes Behind This Trend
- Plant-based Frozen Treats
- Innovations in plant-based frozen treats are offering new dairy-free experiences that cater to evolving consumer preferences for sustainable and ethical products.
- Global Flavor Fusion
- The fusion of global flavors in desserts is creating unique and exciting taste experiences that appeal to adventurous consumers looking for novel culinary journeys.
- Texture Innovation in Desserts
- Advanced texture innovation in desserts satisfies consumer cravings for both familiar and new sensorial food experiences, enhancing the appeal of traditional foods.
Where This Applies
- Frozen Desserts Industry
- The frozen desserts industry embraces plant-based innovations, responding to rising consumer demand for lactose-free and vegan-friendly indulgences.
- Plant-based Food Industry
- Plant-based food industry sees expansion with inventive applications of traditional flavors and textures, attracting a growing demographic of health-conscious consumers.
- Global Snacks Market
- The global snacks market capitalizes on cross-cultural food influences, expanding offerings with hybrid snacks that entice a diversified global palate.
