Haitai Gold Butter Ring is a ring-shaped butter biscuit made by Haitai, one of Korea's most iconic snack brands. The texture is light and crispy, with a rich butter aroma and a gentle sweetness. It is similar in style to European shortbread or butter cookies, but lighter and airier — the kind of biscuit that is hard to stop eating once you start. It pairs especially well with coffee, black tea, or milk, and can also be crumbled over ice cream or yogurt.

Yes, Haitai Gold Butter Ring is suitable for vegetarians. It contains no meat or fish ingredients. However, it does contain animal-derived products including liquid whole egg and skimmed milk powder, so it is not suitable for vegans. It also contains wheat flour with gluten, making it unsuitable for a gluten-free diet. There is no halal certification, so it is not recommended for those following a halal diet.

Haitai Gold Butter Ring contains the following 4 allergens from the EU's 14 major allergen categories: ① Gluten (wheat), ② Eggs, ③ Soybeans (soy lecithin), ④ Milk (skimmed milk powder). The mixed additives also include propylene glycol, and the presence of sulphites is currently being verified. If you have a serious allergy, please check the physical product label carefully or contact the manufacturer before purchasing.

Haitai Gold Butter Ring contains sorbic acid (E200) as part of its mixed additives. Sorbic acid is a preservative permitted under EU food regulations, and products sold within the EU must declare it as 'Preservative: Sorbic acid (E200)' on the label. Other additives include emulsifier, xanthan gum, and glycerin fatty acid ester — all of which are approved food additives within the EU. Whether the margarine component contains hydrogenated fats or trans fats requires confirmation from the manufacturer.

No. Gold Butter Ring is not a fermented food in its entirety. The butter used in the recipe (approximately 3.6%) has been produced through a fermentation process — similar in principle to European crème fraîche or cultured butter — to enhance the depth of flavour in the dairy ingredient itself. The biscuit as a whole is not a fermented product. The use of fermentation-processed butter is what gives this biscuit a deeper, more complex aroma compared to those made with standard butter.