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Food Research Institute

The Food Research Institute is developing robust products and notable brands and
is leading the globalization of Korean food with its super-advanced technology

World’s first atopy lactic acid bacteria

Selected probiotics from among the kimchi-derived
3,500 lactic acid bacteria, had their functionality
recognized and commercialized.

‘Skin lactic acid bacteria CJP-133’ with
the “world’s only skin immunity and intestinal health function”

2006-2011
  • Securing kimchi lactic acid bacteria
  • Targeting atopic dermatitis,
    which has no appropriate medicine
2012-2013
  • Academic performance
    (CSI 7 papers / winning two international academic awards)
  • Skin immunity individually recognized (May 2013)
BYO

100% kimchi live lactobacillus,

‘BYO’ with no food additives
사진

Low-protein Hetbahn and Hetbahn
for controlling blood sugar levels after eating

For more than 200 patients
suffering from a rare disease called phenylketonuria, ‘Hetbahn low-protein cooked rice’ reduced the protein content to 1/10.

Products that have reduced protein content with
the patented enzyme decomposition system,
but taste the same

햇반

Low-protein cooked rice

Hetbahn

“Cooked rice that can help control blood
sugar levels after a meal”
for 5 million diabetics and consumers
who need to control
their blood sugar levels after eating

Korea’s first cooked rice and healthy
and functional food that uses functional raw materials recognized
by the Ministry of Food and Drug Safety

햇반

Controlling blood sugar levels after a meal

Hetbahn

Commercialized the sweetener allulose for the first time in the world

A functional sweetener that helps with weight control and reduces body fat

We succeeded in commercializing allulose for the first time in the world and in developing the related mass-production technology

  • calories

    A sugar substituting sweetener with
    zero calories

  • FDA GRAS

    Won FDA GRAS approval first in the world (2012)

  • FAT DOWN

    Providing health function by reducing body fat

  • IR52

    Received the IR52 Jang Young Sil Award (2016)

BYO

World-best enzyme technology sweetener

allulose
Manufacturing Process

Developing new varieties suitable for machine harvesting
that minimizes the burden of farmers

  • Labor cost continuously increasing
  • Difficulty of recruiting manpower
  • Developing varieties whose
    First Pod Height is 1.5 times greater
  • Developing soy varieties that
    can be machine-harvested
  • Able to be harvested using
    a combine harvester.
  • Testing the machine in the field