General Sales Begin for Trending Supplement 'TOCASSE', Which Sold 1,000 Units in 7 Hours on Its First Day. Starting a New Gluten Care Habit with Korean-Patented Gluten-Degrading Lactic Acid Bacteria
Wellvenus Co., Ltd. has started general sales of 'TOCASSE', a gluten-degrading lactic acid bacteria supplement that sold 1,000 units in 7 hours during pre-sales, offering a stress-free dietary lifestyle.
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- 📰 Published: April 10, 2026 at 16:00
- 🔍 Collected: April 10, 2026 at 09:01
- 🤖 AI Analyzed: April 20, 2026 at 07:51 (238h 49m after Collected)
Wellvenus Co., Ltd. (Headquarters: Shibuya-ku, Tokyo; Representative Director and President: Shingo Hashimoto, hereinafter "Wellvenus"), a group company of J-Frontier Co., Ltd. (Headquarters: Shibuya-ku, Tokyo; Representative: President and Executive Officer Atsuhiro Nakamura, hereinafter "our company"), has commenced general sales of the gluten-degrading lactic acid bacteria*2 supplement "TOCASSE" on its official website and EC malls. The product was previously sold exclusively through influencers in a pre-sale, recording sales of 1,000 units*1 in just 7 hours.
"I don't want to hold back on my favorite menus like bread, pasta, and sweets." TOCASSE was born as a gluten-care lactic acid bacteria supplement to support you. It uses the power of lactic acid bacteria to "approach gluten" and provides a sense of security to support your dietary life.
■ Background of Starting General Sales
"TOCASSE" had previously limited its sales channels, conducting pre-sales through influencers. Exceeding our initial expectations significantly, we received voices of surprise and joy from many customers, such as selling 1,000 units in 7 hours. In order to respond to the many voices eagerly awaiting general sales, saying "I want to purchase it more easily" and "I want to freely enjoy delicious times", we have now started general sales.
■ 3 Features of "TOCASSE"
"TOCASSE" is equipped with 3 features to support a gluten-less habit, rather than a dietary life full of endurance.
Feature 1: Confirmed by fermentation test to degrade up to approx. 70% of gluten
In a fermentation test using wheat flour with added gluten-degrading lactic acid bacteria (Dglu-MB0601 strain), results confirming an average maximum degradation of approx. 70% of gluten have been observed. (According to the raw material manufacturer)
Feature 2: Adopts lactic acid bacteria with a South Korean patent*3
This product contains the lactic acid bacteria strain "Dglu-MB0601", which has the ability to degrade gluten. This strain has acquired a South Korean patent and approaches the gluten in food.
"I don't want to hold back on my favorite menus like bread, pasta, and sweets." TOCASSE was born as a gluten-care lactic acid bacteria supplement to support you. It uses the power of lactic acid bacteria to "approach gluten" and provides a sense of security to support your dietary life.
■ Background of Starting General Sales
"TOCASSE" had previously limited its sales channels, conducting pre-sales through influencers. Exceeding our initial expectations significantly, we received voices of surprise and joy from many customers, such as selling 1,000 units in 7 hours. In order to respond to the many voices eagerly awaiting general sales, saying "I want to purchase it more easily" and "I want to freely enjoy delicious times", we have now started general sales.
■ 3 Features of "TOCASSE"
"TOCASSE" is equipped with 3 features to support a gluten-less habit, rather than a dietary life full of endurance.
Feature 1: Confirmed by fermentation test to degrade up to approx. 70% of gluten
In a fermentation test using wheat flour with added gluten-degrading lactic acid bacteria (Dglu-MB0601 strain), results confirming an average maximum degradation of approx. 70% of gluten have been observed. (According to the raw material manufacturer)
Feature 2: Adopts lactic acid bacteria with a South Korean patent*3
This product contains the lactic acid bacteria strain "Dglu-MB0601", which has the ability to degrade gluten. This strain has acquired a South Korean patent and approaches the gluten in food.