Description
豊洲に研究所を構えるカンロでは、日々いろいろな製品が開発されていますが、7月に大きくリニューアルした「マロッシュ」も、マロッシュ特有の”もっちもち没入食感”を作り出すまでには様々な苦労がありました。今回は、そんなマロッシュの開発にも携わった豊洲研究所の”グミー博士”をお迎えして、技術とひらめきの源流を研究していきます。
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