Yamazaki Baking will renew its Chōhōjun sliced-bread brand from 1 October. The product will be reformulated by adding rice flour to wheat flour to achieve both a soft, chewy texture and mild sweetness, with variations containing folic acid and dietary fiber also being offered.
Yamazaki Baking has renewed Chōhōjun, adding rice flour to improve its texture while reducing the sweetness perceived on the first bite. The new formulation is made by blending rice flour with wheat flour and is scheduled to be rolled out at supermarkets nationwide.
The series will also add dietary fiber and folic acid, strengthening its appeal to health-conscious consumers alongside the existing products. A "Twelve-Grain Loaf" will be added to the lineup, which will be expanded together with the existing rye and reduced-sodium loaves.
As part of the renewal, stores are promoting corn mayonnaise toast as a new way to eat Chōhōjun. The aim is to highlight new ways of enjoying sliced bread.
The article specifies when the renewal will take place, and further updates on sales trends and market response are expected.