Recently, traditional beverages and snacks have gained popularity among the MZ generation, riding the wave of the Halmaennial and Loconomy (Local + Economy) trend boom. Loconomy is a buzzword identified as a consumer trend this year, connecting the value of local regions to business and expanding consumer accessibility. Dining companies are attempting menu development using local specialties as part of ESG management, meaning to contribute to the regional economy.
Ichadol, operated by Daram Plus, recently launched its private brand product 'Dangdang Sikhye.' Dangdang Sikhye is made healthily without preservatives, using 100% domestically grown rice. It features a rich malt flavor that is savory and smooth to the throat with a sweet taste. Additionally, it contains 4g of dietary fiber, aiding digestion, and can be enjoyed by people of all ages without burden. To commemorate the franchise launch, Ichadol is running a promotion until March 19, offering one additional 'Dangdang Sikhye' for every one purchased at each store in limited quantities (ending early when sold out).
Paris Baguette, operated by SPC Group, released the 'Our Rice Yuzu Roll Cake,' a soft cake made from finely milled domestic rice combined with the sweet aroma and taste of Goheung yuzu, and the 'Our Rice Nut Pound Cake,' which features the savory richness of nuts and finely milled domestic rice. They used a new rice variety called Garu Rice, developed after long research by the Rural Development Administration and the Ministry of Agriculture, Food and Rural Affairs. SPC Group is actively discovering new products using domestic rice and increasing the use of domestic rice in fresh foods.
Seoul Milk introduced 'Black Bean Black Label,' a processed milk product using black beans. It is characterized by a smooth and savory taste, blending domestic raw milk, domestic Chilgok powder, and black bean concentrate. Reflecting consumer demand for the deep flavor and high quality of black beans, the product was launched in a large 900ml size. It is available for purchase at major nationwide supermarkets and general retail stores.
‘Namhae Garlic Basasak’ by Goobne became the best-selling menu item at Goobne within two months of its launch. Namhae Garlic Basasak is a new product released as part of Goobne’s regional coexistence project. It is a menu made by coating chicken with brown rice flour and rice powder, baked to a crispy texture, and served with Namhae garlic grown in Namhae County, Gyeongnam Province. Namhae Garlic Basasak gained great popularity through word of mouth on social media (SNS) reviews, offering a taste differentiated from existing garlic chicken.
An industry insider analyzed, “Halmaennial and Loconomy foods align with the consumption trends of the MZ generation, so their popularity is expected to continue for the time being.”
© The Asia Business Daily(www.asiae.co.kr). All rights reserved.
