History of
Chilled Desserts
1972
Pucchin Pudding
In the initial planning stages, commercialization of Pucchin Pudding was put on hold due to a lack of originality, and the company continued to search for characteristics that other companies did not have. In the midst of this search, a mechanism was developed to enable the pudding to be popped out onto a plate by adding a tab to be removed to make a hole in the bottom of the container, finally realizing the commercialization of the product. This idea created a buzz, and the product became popular overnight.
1974
Vertical Showcases Placed in 100,000 Retail Stores
When milk became a leading product in supermarkets and price competition became fierce, Glico Dairy developed a vertical showcase that was transparent on all sides and asked top retailers to install it. As Glico specialty stores, they sold unique desserts such as Pucchin Pudding and high-quality Kogen Milk at reasonable prices, and by the end of 1970, there were more than 100,000 locations.
1979
Cafe Jelly
The cream was set at the bottom of the product and has a cappuccino style.
1990
Launch of a Three-pack for Parents and Children
1993
Big Pucchin Pudding
The volume was greatly increased for convenience stores, which were said to have a large male customer base.
2006
Happy Pucchin Pudding
A large 400 g size, limited store release and limited-edition sales spread like wildfire by word of mouth.
2009
Handmade Pucchin Pudding Weighing about 1 kg
A kit to make your own super big size pudding. The thrill and excitement of removing the product from its container made it popular.
2014
Hitokuchi Pucchin Pudding
The smallest Pucchin Pudding ever! A bag of 6 cups could be shared with everyone. The following year, in 2015, the product was able to be stored at room temperature with a shelf life of 60 days.
2015
Re-released as a Cafe Jelly Premium Version
Everything from the origin of the coffee to the richness of the milk was changed.
2016
“The First Pucchin ® Referendum”
A web campaign asking whether you are a “pucchin” person (someone who pulls the tab) or not.
2020
Shokubutsu Umare no Pucchin Pudding
Pudding made from plant-based ingredients so that people with allergies can enjoy the same taste and texture as everyone else. The pudding is made with soy milk and almond paste rather than using eggs or milk to create a rich flavor, and cane sugar® to give it a gentle sweetness.
2020
Chokotto Pucchin Pudding
Hitokuchi Pucchin Pudding was renamed and relaunched as the smallest size Pucchin Pudding ever. It can be stored at room temperature for 181 days and can be eaten as a dessert while having a break from housework or eaten as a dessert for outings and packed lunches.
2022
Revamped in Celebration of the 50th Anniversary of Launch
The ingredients were thoroughly reviewed, with Hokkaido cream added to the pudding and caramel used to enhance the richness of the milk. The amount of additives was also reduced and no coloring agents were used.