SEOUL, July 20 (Korea Bizwire) – Lotte Confectionery Co., the largest confectionery manufacturer in South Korea, revealed on July 20 two new chocolate products made with lactic acid bacteria (LAB) strains obtained from kimchi – the first commercialization of such a product in the food industry.
Since the successful launch of a lactobacillus-containing snack called Yo-Hi in February, Lotte Confectionery has been preparing to introduce Lotte Japan’s lactobacillus chocolate products in the Korean market.
According to a study conducted by Lotte Japan, lactic acid bacteria covered in chocolate tend to stay alive longer than uncovered lactic acid bacteria, and are more likely to be effective once they reach the digestive tract.
Given the results of the study, Lotte Confectionery brought in Lotte Japan’s ‘Sweet Days Lactic Acid Chocolate’ that was previously launched in the Japanese market, and added LAB strains produced in kimchi.
Of the entire lactic acid bacteria contained in the products, those extracted from kimchi consist of more than 25 percent. The company also emphasized that its new products differ from existing lactic acid bacteria containing chocolates because the healthy microorganisms stay alive even at room temperature.
‘Lactobacillus Chocolat – Milk Chocolate’ (3,000\/52 g) contains more than 2 billion cells of two kinds of live lactic acid bacteria (thermophilus, plantarum) per pack.
‘Lactobacillus Chocolat – Almond Chocolate Ball’ (2,500\/46 g), co-developed with Lotte Japan, also contains more than 1 billion cells of the same kind of lactic acid bacteria per pack.
The Korean and Japan Lotte entities cooperate in product development by promoting overseas market expansion, unifying packaging processes, and integrated procurement of raw materials.
“Launching the new ‘Lactobacillus Chocolat’ products in Korean market using the same packaging as their counterparts in the Japanese food market is an example of the integrated management of the Korean and Japanese Lotte companies,” said a Lotte official.
By M. H. Lee (email@example.com)