Sensational Tastes andHit 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 1 (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
10 food poisoning bacteria (Salmonella spp., Bacillus cereus, etc.) Sanitary indicative bacteria (Coliform, etc.) Putrefactive bacteria Zymogen (lactic acid bacteria, etc.) Mold (Aspergillus sp. Etc.) Yeast (Saccharomyces sp. Etc.)	Norovirus Rotavirus Astrovirus Adenovirus
Chemicals	Taste
Residual pesticide Fungal toxin Food additives Heavy metals Antibiotics New kinds of harmful chemicals (Benzopyrene, Melamine, Biogenic Amine, etc.)	Taste Flavor Texture
Nutrients	Functional components
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

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