‘Vegan Bread’ Mangneotine, Flourless Richness... Addictiveness Level 1

50% Repurchase Rate Creating Enthusiasts
SNS Communication, Cumulative Sales of 12 Billion KRW

Jojongwoo, CEO of Subucket (operator of Mangneot-i-ne).

[Asia Economy Reporter Lim Chun-han] "I started making bread using purely plant-based alternative ingredients for people like me who have difficulty digesting flour and dairy products."

Jo Jong-woo, CEO of Subucket (operator of Mangneotine), said in an interview with Asia Economy on the 31st, "These days, not only vegetarians but also the younger generation who care about health and social values are responding well to vegan bread."

The vegan bread brand Mangneotine has recorded over 200,000 cumulative members and more than 12 billion KRW in cumulative sales since establishing its corporation in 2018. Mangneotine’s products use alternative ingredients such as soy milk instead of cow’s milk, coconut oil instead of butter, and glutinous rice flour instead of wheat flour. This results in a unique taste and texture, characterized by a texture between bread and rice cake. CEO Jo explained, "Whole wheat pound cake usually has a dry and coarse texture, but Mangneotine’s products have a dense texture."

Thanks to its distinctive taste, a loyal fan base has naturally formed. The repurchase rate of the Mangneotine brand exceeds 50%. The flagship product, the brownie made with glutinous rice called ‘Chapsaruni,’ has become so popular that its single product sales have surpassed 3 million units.

Active communication through social media is also one of the secrets to its popularity. CEO Jo personally manages an Instagram channel with 80,000 followers and uses Cafe24’s Instagram Shops integration feature to drive SNS visitors to the online store. Customer requests are reflected in the products in real time. CEO Jo said, "We received feedback that some breads had somewhat high sugar content, so we conducted a survey and improved the product recipes based on the data obtained. By securing a sufficiently large sample size and improving the products, customer satisfaction increased."

CEO Jo emphasized, "There were many difficult moments due to high manufacturing costs because we aimed to use good raw materials, but in the future, I want to increase sales volume to achieve economies of scale or use efficient marketing methods to firmly establish Mangneotine as a sustainable alternative bread brand."