Korea Food Research - CJ CheilJedang
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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”

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

100% kimchi live lactobacillus,

‘BYO’ with no food additives

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


Low-protein cooked rice


“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


Controlling blood sugar levels after a meal


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


    Won FDA GRAS approval first in the world (2012)


    Providing health function by reducing body fat

  • IR52

    Received the IR52 Jang Young Sil Award (2016)


World-best enzyme technology sweetener

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