Creating exclusive tastes and developing High-value Hit Products.
The quality control of distribution channels as well as food ingredients, harmful inspection, DNA inspection are the most important infrastructure for reliable and edible foods.
R&D system has studied foods with various categories of food service, food ingredients, import, etc. with 20-year know-how and capability.
In addition, the best value of customer satisfaction is created by strict quality control, scientific sensory system, and competitive products.
R&D (Analysis)
The speedy, absolute, and scientific food safety control is guaranteed by high-tech facilities and outstanding experts
The highest reliable and analyzable capability is appointed as an internationally certified testing institute and a domestic norovirus inspection agency.
The leader of food analysis is based on continuous R&D for new technology.
Internationally Certified Analysis Technology and System
- Appointed as an internally certified testing institute (2003)
- Appointed as a domestic norovirus inspection agency (2010)
- Appointed as a good testing and inspection institute by KFDA (2010)
- Appointed as a livestock products testing institute by KFDA (2010)
- Held about 500 chemical analysis equipment including HPLC, LC-MS/MS, GC, GC-MS, GC-MS/MS, mercury analyzer, and ICP
- Began DNA analysis with RT-PCR, Sequencing, and others
- Inspected foreign material analysis with FT-IR and stereoscopic microscope
Analysis Range
| Bacteria & Fungi | Virus | Chemicals |
|---|---|---|
|
10 food poisoning bacteria Sanitary indicative bacteria (Coliform, etc.) Putrefactive bacteria Zymogen (lactic acid bacteria, etc.) Mold (Aspergillus sp. Etc.) Yeast (Saccharomyces sp. Etc.) |
Norovirus Rotavirus Astrovirus Adenovirus |
Residual pesticide Fungal toxin Food additives Heavy metals Antibiotics New kinds of harmful chemicals |
| Taste | Nutrients | Functional components |
|---|---|---|
|
Taste Flavor Texture |
Protein Cholesterol Sugar Natrium Vitamin Calorie Carbohydrate Fat |
Phytochemicals (Polyphenol, Isoflavones, β-carotines, etc.) Activation evaluation of functional enzyme |
R&D (Food)
The processing technology of ingredients, materials, products, and technologies are studied to make ‘the best taste’.
Generation-classified health has studied to develop healthy and enjoyable foods.
R&D Infrastructure
Researchers and Researches
- Developable 130 researchers with core technologies
- Integrated R&D institute for 39 fields.
Open R&D
- R&D Network in Korea : Researches with famous Korean universities and government-funded institutes
- Global R&D network : NIZO(Netherlands), OSU(USA), Frontier Food Technology Research Institute(Japan), etc.
R&D Field
Materials
Tasty, Low Sodium, Fermented, Anti-Bacterial, Lactic Acidic Ingredients
Development of Tasty and Convenient Products
Sauces, Processed Meats, Kimchi Products, Noodles, Rice Cakes, HMR(Home Meal Replacement), Fried Food/Jjigae (stew)/ Tang (soup), Fast Foods, etc.
Development of Customized Nutrious & Healthy Products
Healthy Foods for Silver Generation
Nutritious Foods for Babies/Children
Glocalization of Korean Traditional Foods
Export to Vietnam, China, USA, and other countries
For the Life
Low sodium, low sugar, gluten free
Frozen/Dried food technology, mass production technology
For the Future
Probiotics
Personalized Food
Nano technology
Our innovation
Korea’s First HMR Market
- Homemade-like and global HMR of Korean foods
3 Core Materials
- Chef-like tasty ingredients, natural low sodium, organic lactic acid bacteria
Life Cycle-based Nutrition
- Senior-oriented functional food, children-oriented healthy and safe food
Quality & Safety
- Fresh food technology and logistic & distribution simulation