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Overview

Description

ISSEI's Japanese-inspired Mochi Gummies differentiate your candy selection and offer customers something beyond traditional gummy candy. Designed to appeal to adventurous snack lovers and gift shoppers alike, these unique treats with eye-catching packaging attract curious shoppers, add variety to your assortment and help drive impulse sales. Flavor: Our Blue Blossom Box features six delicious 2 oz flavors in a limited edition blue cherry blossom box – Strawberry, Sour Watermelon, Mango, Yuzu, Peach, and Sour Cherry Mochi Gummies. Texture: Bouncy and pillowy soft chew, not sticky, somewhere between a gummy bear and a marshmallow Sweetness: Subtly sweet and delicately flavored, made with real cane sugar and natural flavors Format: Small irregularly shaped gummies with an artisanal look Package: 1 MASTER CASE = 4 INNER CASES OF 6 PACKS = 24 PACKS Sells well at: Boutique candy shops, Asian grocery and specialty markets, gift shops, stationery and novelty stores, and airport or travel retail snack sections. Gifting: A playful stocking-stuffer or party favor pick for birthdays, back to school treat bags, elevated hostess and teacher gifts, unique corporate gift boxes, everyday treat baskets, summer entertaining spreads, lunar new year candy tables Callouts: • certified plant based, gelatin-free, gluten-free • non-GMO verified • dye-free with colors from natural sources • woman and minority owned 

Attributes

Product details

Pack and pricing

Case pack
4 units
Case weight
3.5 lb
MSRP
$30.00
Dimensions
8 x 8 x 12 in
Case dimensions
8 × 8 × 12 in

Product identifiers

Category
Gummies & Chewy Candy

Origin and handling

Country of origin
United States
Storage
Shelf-Stable
Shelf life
1+ years

Nutritional information

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Ingredients

STRAWBERRY: TAPIOCA SYRUP, CANE SUGAR, MODIFIED TAPIOCA STARCH, INVERT SYRUP, RICE FLOUR, GLYCERINE, CONTAINS 2% OR LESS OF: CULTURED DEXTROSE (FOR PRESERVATION), CITRIC ACID, BEET JUICE (FOR COLOR), NATURAL FLAVORS. MANGO: TAPIOCA SYRUP, CANE SUGAR, MODIFIED TAPIOCA STARCH, INVERT SYRUP, RICE FLOUR, GLYCERINE, CONTAINS 2% OR LESS OF: CULTURED DEXTROSE (FOR PRESERVATION), NATURAL FLAVORS, CITRIC ACID, COLOR (TURMERIC, CARAMEL, LYCOPENE). SOUR WATERMELON: TAPIOCA SYRUP, CANE SUGAR, MODIFIED TAPIOCA STARCH, INVERT SYRUP, RICE FLOUR, GLYCERINE, CONTAINS 2% OR LESS OF: CULTURED DEXTROSE (FOR PRESERVATION), NATURAL FLAVORS, BEET JUICE (FOR COLOR), CITRIC ACID, MALIC ACID. YUZU: TAPIOCA SYRUP, CANE SUGAR, MODIFIED TAPIOCA STARCH, INVERT SYRUP, RICE FLOUR, GLYCERINE, CONTAINS 2% OR LESS OF: CULTURED DEXTROSE (FOR PRESERVATION), NATURAL FLAVORS, CITRIC ACID. PEACH: TAPIOCA SYRUP, CANE SUGAR, MODIFIED TAPIOCA STARCH, INVERT SYRUP, GLYCERINE, RICE FLOUR, CONTAINS 2% OR LESS OF: CITRIC ACID, NATURAL FLAVORS, CULTURED DEXTROSE (FOR PRESERVATION). SOUR CHERRY: TAPIOCA SYRUP, CANE SUGAR, MODIFIED TAPIOCA STARCH, RICE FLOUR, GLYCERINE, CONTAINS LESS THAN 2% OF THE FOLLOWING: INVERT SYRUP, NATURAL FLAVOR, CULTURED DEXTROSE (FOR PRESERVATION), CITRIC ACID, MALIC ACID, VEGETABLE JUICE FOR COLOR. Processed in a facility that also processes milk, eggs, tree nuts, peanuts, soy and sesame.

Certifications

Learn about ISSEI

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ISSEIEstablished 2023

ISSEI Mochi Gummies are chewy candies inspired by the ancient Japanese tradition of mochi treats – a delightful snack with a satisfyingly soft pillowy texture, somewhere between a gummy bear and a marshmallow. ISSEI's founder Mika was weary of the various gummy candies her children often asked for, so she created the recipe for these mochi gummies in her own kitchen. Tweaking on the mochi idea, but innovating to come up with something completely new, the first shelf-stable mochi gummy was born. ISSEI Mochi Gummies are gelatin-free, gluten-free, and dye-free with colors from natural sources. Issei means “first star” or “one life” in Japanese, but it also refers to first generation Japanese immigrants in the U.S. — symbolizing the earnest hope of immigrants who bring the best of their heritage to their newfound home. Issei is dedicated to infusing diversity and inclusion into the food sector, building bridges across cultures through the universal language of food.