April 2024 (vol.342)

April 2024 | vol.342

Food Tech

Plant-Based Meat Specialist INTAKE

Korean Pancake Powder

K-FOOD Recipe

Broccoli Bean Curd

Salad On the Table e-Commerce

Low Carbon Diet

%

of annual carbon emissions come from the food sector!

Let’s work together to minimize carbon emissions at all stages of food system

Production

Increase production of Eco-friendly agricultural and marine products

Distribution

Reduce distribution steps and use green fuels

Consumption

Prepare only the necessary amount of food and consume it without any leftover

Processing

Minimize waste in processing and handling

Declaration of Support for Low Carbon Diet

As a response to climate change, we support the declaration of a Global Low Carbon Diet Day to reduce carbon emissions from food, which accounts for 31% of global greenhouse gas emissions, and the formation of the Low Carbon Diet Forum, a movement for action that promises a healthy humanity, a healthy planet, and a sustainable future.

One. We recognize that a low carbon diet is essential for a healthy global environment, which is directly related to the future of humanity.

One. We will solidarise and cooperate in all projects and activities promoted by the international community to achieve food carbon neutrality.

One. We will work together to minimize carbon emissions at all stages of food production and consumption.

One. We will designate every Wednesday as Low Carbon Diet Day to promote and practice the importance of food carbon neutrality.

As a public institution in charge of food industry, aT has established a network of cooperation with more than 600 companies, institutions, and organizations at home and abroad to spread low-carbon diet movement.

Please scan the QR below, and show your support

The Largest Food Fair in Southern Europe :

Alimentaria 2024 in Barcelona

ArirangBrewery, Korean Pancake Powder

Broccoli Bean Curd Salad

In the April edition, explore the Korean market's latest trends in low-calorie foods and alternative sweeteners. Learn about Larasweet, a company that developed low-sugar ice cream and became Korea's No. 1 low-sugar ice cream maker. Discover Arirang Brewery's exceptional naturally fermented makgeolli and soju in the New Items section. The Farmtastic section is where you can delve into the new "Daea" fastia shoot variety from the Wild Vegetable Research Institute of Gangwon State Agricultural Research. The E-Commerce section introduces Korean pancake mix, while the photo essay captures the changing landscape of Korean drinking culture, which is now shifting toward sugar-free alcoholic beverages. Visit aT's Kazakhstan office in our K-food Friends section, established in February last year. And don't miss our recipe corner featuring a seasonal broccoli bean curd salad, as spring breathes new life into our menus.

Kim, Eil Chul Chief Reporter

Vegetable Research Institute of Gangwon State Agricultural Research and Extension Service Exports New Variety

Fatsia Shoot

Founded in August, 1995, Published monthly by the

227, Munhwa-ro, Naju City, South Jeolla Province, Korea Tel: +82-61-931-0963 Fax: +82-61-804-4521

Government Registration Number: Ra-7210

Dated April 26, 1995

Copyright by the aT (Korea Agro-Fisheries & Food Trade Corp.) All rights reserved.

CEO Kim Choon-jin

EXECUTIVE VICE PRESIDENT Kwon O-yub (Food Industry & Trade Division)

EDITOR Hwang Doyoun

CHEIF REPORTER Kim Eil Chul

COORDINATOR Yoon Hyun-joo

CREATIVE DIRECTOR Chang Soobum

PHOTOGRAPHY DIRECTOR Hwang Donggun

TRANSLATORS Kivit Adrianus (ENGLISH), Shin Nakajima (JAPANESE), Bart Wu (CHINESE)

EDITORIAL BOARD

BEIJING John Dae-young (redsun@at.or.kr) 070-4617-5090

SHANGHAI Lee Jong-geun (jglee@at.or.kr) 070-7077-6197

DALIAN Lee Jeong-seok (rhee@at.or.kr) 070-4617-3278

HONGKONG Kim Hyun-hoo (max@at.or.kr) 070-4617-2696

QINGDAO Lee Sun-Woo (bird@at.or.kr) +86-532-5566-8873

QINGDAO aT LOGISTICS Han Seung-hee (shhan@at.or.kr) 070-7939-0863

HANOI Kim Kyoung-chul (yohang@at.or.kr) +84-24-6282-2987

HOCHIMIN Cho Sung-bae (chobae@at.or.kr) 070-8098-6514

BANGKOK Byun Kyung-yong (yong7619@at.or.kr) 070-4617-7227

JAKARTA Lee Seung-hoon (afmchoon@at.or.kr) +62-21-2995-9094

KUALALUMPUR Jang Jung-ho (lastjang@at.or.kr) 070-5223-4901

TOKYO Yoon Sang-young (foodkorea@at.or.kr) +81-3-5367-6656

OSAKA Kwon Hyun-ju (hyunjukun@at.or.kr) 070-7000-4138

NEW YORK Shim Hwa-Sop (sirshim@at.or.kr) +1-212-889-2561

LA Kim Min-Ho (mhkim@at.or.kr) +1-562-809-8810

SAO PAULO Jung You-sun (usuni@at.or.kr) +55-11-3283-0089

DUBAI Jeon Yong-pil (pioneer@at.or.kr) +971-4339-2213

PARIS Nam Sang-hui (mudpearl@at.or.kr) +33-1-4108-6095

MOSCOW Shin Jae-hun (chekov@at.or.kr) 070-4617-3277 EDITED

Low-Sugar Products and Alternative Sweeteners in Korea

In Korea, domestic consumers' interest in lowcalorie sweeteners as a substitute for sugar has been gradually increasing, leading to increased commitment from market players. The share of "zero-sugar" products among carbonated beverages sold in convenience stores increased significantly from 22.5% in 2021 to 32.0% in 2022, and further to 41.3% in March 2023. These zero-sugar options derive their sweetness from alternative sweeteners rather than sugar or high-fructose corn syrup, resulting in minimal caloric intake. Initially popularized in select carbonated beverages, this trend has expanded to include coffee, isotonic drinks, energy drinks, soju, makgeolli, ice cream, tomatoes, snacks, sauces, and dressings. According to a national survey conducted in May 2023, a remarkable 73% of adult men and women expressed a preference for zerosugar, zero-calorie, or low-sugar products. In 2022, E-mart's sales of regular Coke and Cider decreased by 9% year-on-year, while sales of Zero Coke and Cider increased by 209%. Lotte Chilsung Beverage reintroduced "Chilsung Cider Zero" in 2021 after its initial failure in 2011. Other zero-sugar products include Hite Jinro's "Zero Sugar Jinro," Lotte Chilsung Beverage's "Saero Soju," and Mackiss Company's "Sungyang" soju. Kooksoondang's "Fresh Makgeolli," Paldo's "Paldo Bibimjang," Sempio's "Fontana," Dongwon Food's "Vivid Kitchen" oyster sauce, Peacock's "Matjjang," "Twist," "Seashell Shaped Snack," and others are also zero-sugar products. Kwangdong

韓国の低糖質食品と代替甘味料

カロリーが低く、砂糖を代替できる甘味料について、韓 国消費者の関心が高まるとともに関連企 業の市場参入が活発になってい る。韓国のコンビニで販売 される炭酸飲料のう ち「ゼロシュガー」 製品が占める 割合は、2021 年の22.5% から2022年 の32.0%に 増え、2023 年3月時点で は41.3%に増加 した。このようなゼ ロシュガー製品には、 砂糖や液状果糖の代わりに 「代替甘味料」が使われ、甘みは あるが体内に吸収されず、カロリーは「ゼロ」 に近い。最初は一部の炭酸飲料類で主に使われていた が、今やコーヒー、スポーツドリンク、栄養ドリンクだ けでなく、焼酎やマッコリ、アイスクリーム、トマト、菓 子類、ソースやドレッシング製品にも使用されている。

2023年5月に韓国国内で行われたある調査によると、 成人男女の73％はゼロシュガー、ゼロカロリー、低糖質 類の製品を選択すると答えている。

Pharmaceutical introduced "Bien the" zero sugar tea, while Woongjin Food launched two new products, Balance and Active, under the "Ion the Fit Zero" brand. Lara Sweet's low-sugar ice cream also holds the top spot in Korea's largest convenience store CU and online malls. The most popular sugar substitutes in the Korean market include artificial sweeteners such as aspartame and natural sweeteners such as honey, allulose and stevia. Aspartame is the most commonly used artificial sweetener in Korea. Although its caloric content is similar to that of sugar, it is 200 times sweeter than sugar, allowing even small amounts to provide a more pungent sweet taste than sugar, thus helping to reduce caloric intake. Natural honey is the most popular natural sweetener in Korea and is known for its various health benefits such as detoxification, fatigue relief, immunity enhancement and cholesterol reduction. Allulose, a novel sweetener derived from natural enzymes, has a lower sugar content than sugar. It is often blended with other sweeteners and has

a low-calorie content of only 5% of sugar. CJ CheilJedang pioneered the mass production of allulose in Korea by using natural enzyme extract in its manufacturing process. Competition among companies for allulose, an emerging alternative sweetener in Korea, is fierce. Daesang established a dedicated production facility in Gunsan, North Jeolla Province, and started production in July 2023. Similarly, Samyang Corporation is expanding its dedicated factory in Ulsan and aims to complete it in the first half of this year. Samyang Corporation received GRAS certification from the U.S. Food and Drug Administration (FDA) in 2020. Allulose occurs naturally in trace amounts in raisins, figs, wheat and other foods. It has a 70% sweetness level compared to sugar, but only 5% of the calories. In addition, over 98% of allulose is not absorbed in the body and is excreted. CJ CheilJedang, the first company to mass-produce allulose in Korea, has developed a powder product. Allulose, a natural sugar, is a high-value-added material that is 3 to 6 times more expensive than sugar.

2022年、大手スーパー「イーマート」の一般コーラ・サイダ ーの売り上げは、前年比9％減少したが、ゼロコーラ・ゼ ロサイダーは209%も増加した。ロッテ七星飲料は2011 年に失敗した「七星サイダーゼロ」を2021年に再発売し た。ホワイト眞露の「ゼロシュガー眞露」、「ロッテ七星飲 料」の「チョウムチョロムセロ」、「マッキスカンパニー」の 焼酎「鮮洋(ソニャン)」もゼロシュガー製品だ。「麹醇堂 (ククスンダン)」の生マッコリ「チピョンマッコリ」や「パ ルト」の「パルトビビムジャン」、「セムピョ」の「フォンタ ナ」、「東遠フード」のオイスターソース「ビビッドキッチ ン」、「ピーコック(Peacock)」の「マッチャン」や「ツイ スト」、「ワンソラヒョン菓子」などが全て低糖質食品だ。

「広東(クァンドン)製薬」はゼロ・ブレンディングティーの 「ビアンテ(bien the)」を、「ウンジン食品」は「イオン・ザ ・フィット・ゼロ」シリーズの新製品「バランス」と「アクテ ィブ」を発売した。「Lalasweet」の低糖質アイスクリーム も、韓国の大手コンビニチェーンCUやネットショッピング 等において、確固たる1位を占めている。

韓国において砂糖を代替する甘味料としては、代表的 に人工甘味料の「アスパルテーム」、天然甘味料の「天 然蜜」や「アルロース」「ステビア」などがある。「アス パルテーム」は韓国で最も多く使われる人工甘味料で、 カロリーは砂糖と同じくらいだが、糖度は砂糖の200倍

に達し、極微量でも砂糖より強い甘みを出すことがで きるため、カロリー摂取を減らすことができる。「天然 蜜」は韓国でもっとも広く使われている天然甘味料で ある。毒素の排出、疲労回復、免疫力の向上、コレステ ロール数値の低下など、様々な効果がある。「アルロー ス」は天然酵素をベースに作られる新型の甘味料で、砂 糖より糖度が低く、他の甘味料と混合した形で販売さ れ、カロリーは砂糖の5％水準と低い。韓国で開発され た新型甘味料の「アルロース」は、天然酵素エキスで製 造され、「CJ第一製糖」が韓国で初めて量産した。 韓国を代表する低糖質代替甘味料の「アルロース」をめ ぐる企業間の競争も激しい。「大象(デサン)」は、2023 年7月全羅北道群山に専用の生産施設を建て、生産を 始めた。「三養社(サミャンサ)」も今年上半期の竣工を 目処に、蔚山に専用工場を増設している。「三養社」は 2020年、アメリカ食品医薬品局(FDA)のGRAS認証を 獲得した。「アルロース」は、レーズンやイチジク、小麦 などに微量に含まれている成分で、糖度は砂糖の7割程 度だが、カロリーは5％にすぎず、しかも98％以上は体 内に吸収されず排出される。韓国で初めて量産に入っ た「CJ第一製糖」は、粉末型の製品を開発した。天然糖 「アルロース」は、値段が砂糖の3~6倍にも上る高付加 価値の素材だ。

LALA SWEET'S

Quest for Healthier Indulgence with Low-Sugar Treats

Larasweet is a leading domestic ice cream brand known for producing low-sugar, low-calorie ice cream. Instead of using traditional sugar, the brand uses alternative sweeteners such as 'allulose' and 'stevia.' One of Larasweet's standout products is the Cream Roll, which contains only 2g of sugar, a 10% reduction compared to similar whipped cream rolls. The brand's flagship products include the Low Sugar Chocolate Bar and the Low Sugar Cream Roll. The Chocobar line is available in three flavors: Choco, Vanilla and Matcha, with total sales reaching 5 million units in just 5 months since its launch. In addition, the Cream Roll is available in two flavors: fresh cream and chocolate. Remarkably, cumulative sales of the Cream Roll exceeded 100,000 units within the first 10 days of its release.

Lalasweet's pint products include "Vanilla Bean" made with ground vanilla beans, "Chocolate" made with cocoa powder, "Matcha" made with organic matcha from Jeju, and "Strawberry" made with 24% domestic strawberry pulp. There is also "Yogurt" with lemon juice added to fresh yogurt, "Mint Choco" that features a distinctive white color without the use of artificial colors, "Milk Tea" with Uva black tea, "Cheesecake" with crumbles, "Cookies & Cream" with crunchy cookies and sweet cream. The Melon flavor features melon chunks, the Walnut flavor contains 3% walnut kernels, and the Fresh Milk flavor heroes the natural flavor of milk. Monaka-type products include "Fresh Milk Monaka," which gives you a refreshing and rich milk taste with 50% milk content, and "Chocolate Monaka,"

低糖質食品で健やかな甘さを目指すLalasweet

「Lalasweet」は、 韓国の代表的な低糖質・低カロリーのア イスクリームブランドである。砂糖の代わりに代替甘味料の アルロースとステビアを使用している。Lalasweetの「低糖ク リームロール」の糖質は2gで、他の生クリームロールと比べ ると10％程度である。 代表的な製品としては、「低糖質チョ コバー」、「低糖質クリームロール」の2種類がある。「チョコ バー」の味は「チョコ」、「バニラ」、「抹茶」の3種類で、発売 から5か月間の累積販売量は500万個に上る。「クリームロー ル」の味は、「生クリーム」、「チョコ」の2種類で、発売からわ ずか10日で「クリームロール」の累積販売量が10万個を突破 した。

Lalasweetが生産する「パイント」製品の種類としては、挽い たバニラビーンズを入れた「バニラビーンズ」、ココアパウダ ーを使った「チョコレート」、済州産のオーガニック抹茶で作 った「MATCHA」、韓国産のイチゴ果肉を24%使った「イチ ゴ」、生ヨーグルトにレモンジュースを加えた「ヨーグルト」、 無着色の白い「MINT CHOCO」、 ウバ紅茶を入れた「ミルク ティー」、クランブルが散りばめられた「チーズケーキ」、サク サクのクッキーと甘いクリームをバランス良く混ぜた「クッキ ー＆クリーム」、メロンが丸ごと楽しめる「メロン」、クルミ の粒を３％入れた「クルミ」、生乳本来の風味を生かした「生 乳」がある。

Lalasweetのもなか製品には、牛乳含有量50％でさっぱり とした濃厚なミルク味が楽しめる「生乳もなか」、チョコレ ート風味を加えた「チョコレートもなか」がある。いずれも 125kcalの低カロリー製品だ。<小豆もなか」は韓国産の 小豆を使って、甘さ控えめでさっぱりした味で、カロリーは 170kcal。<米もなか」の糖質は0.6g、カロリーは110kcalで、 香ばしくて甘い米のトッピングを加えたアイスクリームだ。他 にも「Bbangsand」には２種類の味がある。<生乳パンサン ド」は、なめらかなミルク味のアイスクリームとしっとりとした カステラがバランス良い味を作り出している。<チョコレート パンサンド」は、濃厚なチョコレートアイスクリームに甘いチ ョコレートシロップを加えた。

Lalasweetの製品は、韓国の大手コンビニやオンラインスト ア、スーパーマーケットで購入できる。イーマートモールの「オ バンジャン」と「SSG配送」でも販売されている。「クーパン (Coupang)」の夜明け配送サービスの「ロケットフレッシュ」

which adds chocolate flavor. Each contains 125 calories. Made from locally produced red beans, "Red Bean Monaka" is sweet and clean and contains 170 calories. "Rice Monaka" contains 0.6 g of sugar and 110 calories, with a savory and sweet rice topping. There are also two types of "Bbangsand". Fresh Milk Bread Sandwich" combines the taste of soft milk-flavored ice cream and moist castella. Rich chocolate ice cream is topped with sweet chocolate syrup in "Chocolate Bread Sandwich."

Lalasweet products are available at prominent convenience stores, online platforms, and major retail outlets nationwide. You can purchase these delicious treats through E-Mart Mall, including "Obanjang" and "SSG Delivery." In addition, Lalasweet has been recognized as Market Kurly's top product. In addition, through Coupang's early morning delivery service, Rocket Fresh, and "Baedal Minjok" B-Mart, which guarantees immediate order delivery, you can enjoy these delicacies within just 30 minutes of placing your order right in the heart of Seoul. Notably, Lalasweet has maintained its position as the best-selling product at Market Kurly and B-Mart for three consecutive years from 2021 to 2023. For those who prefer to shop at brick-and-mortar stores, Lalasweet ice cream is available at Lotte Mart stores nationwide from October 2021, followed by Homeplus stores nationwide from December the same year. It is also available in the Gourmet 494 section of Galleria Department Store starting March 2022. Starting April 2022, Larasweet ice cream is also available at CU convenience stores nationwide.

や、注文したら即時に配達される「配達の民族」の「Bマート」 を利用すると、ソウル全域で注文後30分以内で食べられる。 「マーケットカーリー」や「Bマート」では、2021年から2023年 まで3年連続ベストセラー商品に選ばれている。オフラインで は2021年10月から「ロッテマート」の全国店舗に、12月からは 「ホームプラス」の全国店舗に、2022年3月にはギャラリア百 貨店の「ギャラリアゴメイ494」に出店した。2022年4月から は、コンビニチェーン「CU」の全国店舗に出店している。

Lalasweet

COO: Ji Su-young TEL: +82-10-6354-8408

EMAIL: ji_suyoung@lalasweet.kr

ADDRESS: 4F, 333, Yeongdong-daero, Gangnam-gu, Seoul, Republic of Korea

Lalasweet, a top domestic ice cream brand, offers lowsugar, low-calorie options like Cream Roll and Chocobar, with alternative sweeteners like allulose and stevia. Their diverse pint and monaka-type products boast unique flavors such as Vanilla Bean, Matcha, and Red Bean.

Lalasweetは、トップの国内アイスクリームブランドで、クリー ムロールやチョコバーなどの低糖質、低カロリーのオプショ ンを提供し、オールロースやステビアなどの代替甘味料を使 用しています。彼らの多様なパイントともなかタイプの製品に は、バニラビーン、抹茶、レッドビーンなど、ユニークなフレーバ ーがあります。

Domestic Market Trends for Low-Calorie and Zero-Calorie Foods DOWN

Younger generations, including Millennials and Generation Z, are increasingly adopting zerosugar and low-calorie products, incorporating alternative sweeteners to replace sugar to promote a healthier and more enjoyable culinary lifestyle. This heightened health consciousness extends to all age groups, including middle-aged and older generations who, while historically less susceptible to such trends, are now turning to low-sugar, lowcalorie options for their dietary needs. This continued interest in alternative sweeteners and low-calorie, zero-calorie foods that mimic the taste of sugar is reflected in the rapid growth of the zero-sugar carbonated beverage market. According to Euromonitor, the Korean market for zero-sugar carbonated beverages has seen significant development, rising from KRW 211.6 billion in 2020 and KRW 466.1 billion in 2021 to an impressive estimate of KRW 1,2775 trillion in 2023. This represents a more than fivefold increase from the 2020 figures, highlighting a notable shift in consumer preferences towards healthier beverage options.

In a survey, 91% of the respondents were aware of alternative sweeteners. Moreover, their perception of the value and willingness to buy alternative sweeteners was remarkably high at 71%. Interestingly, 64.7% of the respondents expressed willingness to purchase alternative sweeteners despite their higher price points. The primary driver for these purchases was curiosity, cited by 28.6% of the respondents. Among the range of alternative sweeteners, stevia emerged as the most popular choice, with 62.5% of the respondents saying they had purchased it.

A growing number of consumers in their 40s and 60s are opting for low-sugar, zero-calorie

beverages. A survey on the preference for sugar-free, zero-calorie beverages among this demographic group revealed that 66.1% of them expressed an interest in such beverages, with 70.5% expressing a positive attitude toward them. The main reason for this preference was the desire to reduce sugar intake, cited by 53.6% of the respondents, followed by 12.6% who believed it would help them stay healthy. Notably, 90.5% of the respondents had never consumed zero-sugar, zero-calorie beverages with 47.3% citing health as the reason for consumption and the same percentage citing weight control.

In terms of beverage choices, 57.5% of consumers have a preference for zero-sugar beverages over regular beverages.

The primary factor influencing their purchase decision is whether the sugar content is labeled as "zero," with 63.7% considering this aspect. In addition, 69.1% of consumers prioritize consideration of additives such as colors, preservatives and flavors.

Zero-sugar, zero-calorie beverages are most commonly bought from supermarkets (61.2%), followed by convenience stores and grocery stores. The average cost of a single purchase ranges from "less than KRW 5,000 to KRW 10,000", accounting for 42.9% of purchases. The key reasons for not purchasing these beverages are lack of perceived need (30.3%), concerns about taste (9.1%) and high price (9.1%).

低カロリー・ゼロカロリー食品に 対する韓国の市場と消費者の動向

MZ世代を代表する若者は、健康で楽しい食生活・ 食文化を楽しむため、砂糖を代替できる甘味料で 作られたゼロシュガーと、低カロリー製品に関心を 寄せている。健康に対する関心が、全世代にかけ て高まっており、以前はそれほどの関心を見せなか った中高年世代でも、健康やダイエットのための低 糖質・低カロリー製品を好む傾向が表れている。 砂糖に近い味を出せる代替甘味料と低カロリー ・ゼロカロリー食品に対する持続的な関心は、ゼ ロカロリー炭酸飲料市場の急成長からも読み取 れる。市場調査機関のユーロモニターによると、

韓国のゼロカロリー炭酸飲料市場の規模 は、2020年の2,116億ウォン、2021年の 4,661億ウォン、2022年の9,507億ウォン から、2023年時点では推定規模1兆2775 億ウ ォンと、急成長を続けてきた。2020年の 2,000億ウォン台から、5倍を優に超える数値だ。 韓国国内で行われたある調査結果によると、 91％の回答者が代替甘味料について聞いたこと があると答えている。代替甘味料の購入 に対する好感度と購入価値それぞれにつ いて、ポジティブな認識をしているという 回答が、それぞれに71％に上る。代替甘味 料を購入したいかという質問についても、 64.7%がポジティブな回答をしている。購 入に至るもっとものモチベーションとして は、「好奇心があって購入」が28.6%、購入

した代替甘味料の1位を占めたのは「ステビア」 で、62.5%だった。

低糖質・ゼロカロリーの飲料製品を選択する40 ～60代の「新中年」も増えている。これらの世代 を対象に「砂糖が含まれていないゼロシュガード リンクの選好度」を調べた結果、回答者の66.1％ がゼロシュガードリンクに興味があり、70.5%は ゼロシュガードリンクにポジティブな反応を示し た。その理由としては「糖の摂取を減らすことが できそうだから」が53.6%ともっとも多かった。 「健康管理に役立ちそうだから」は12.6%だっ た。全体の90.5%がゼロシュガードリンクを飲ん だ経験があり、その理由は「健康管理のために」 が47.3%、「ダイエットのために」が47％だった。 飲料の購入において一般飲料に対するゼロシュ ガードリンクの購入割合は57.5%、購入に与える 影響は「砂糖ゼロ」という表示の有無が63.7%、 色素や保存剤、香料などの添加物の使用状況が 69.1%ともっとも高かった。これらゼロシュガー ドリンクの購入場所は、大型スーパーが61.2%で 1位を占め、コンビニ、スーパーがそれに続いた。 1回の平均購入費用は「5,000～10,000ウォン未 満」が42.9%で一番多かった。

購入したことがないと答えた応答者が選択した

理由は、「必要性を感じないから」(30.3%)が1位、 「美味しくなさそうだから」(9.1%)と「値段が高 いから」(9.1%)が同率2位となった。

Wild Vegetable Research Institute of Gangwon State Agricultural Research and Extension Services

New Variety

DAEA Fatsia Shoot Exports

The Wild Vegetable Research Institute of the Gangwon State Agricultural Research and Extension Services has developed a new variety of fatsia shoot, "Daea," and started exporting it to the United States. Daea is well-suited to the highland climate of Gangwon, with thick stems and a pleasant aroma. It was introduced to the market under the brand name "Snowflake Fatsia Shoot." Natural fatsia shoots from Gangwon Province are expected to be shipped around April 20, while Daea, a mid-late variety, will be shipped around May 5. In conventional fatsia shoot cultivation, seedlings are typically grown separately and transplanted to the original field after one year. With Daea, however, the seedlings are planted directly into the original field, eliminating the need for transplanting. Fatsia shoots are known for their high protein content and abundance of minerals such as calcium and iron. It also contains saponin, which imparts a bitter taste and effectively lowers blood sugar levels. Fatsia shoot is also eaten blanched and dipped in red pepper paste mixed with vinegar, or cooked in a variety of ways, such as soybean paste stew, fried, seasoned with vinegar, and fatsia shoot pancakes. The cultivation area of Daea is expanding and the variety is becoming more widely accepted by farmers. After going through procedures such as cultivation and variety registration at the Wild Vegetable Research Institute, full-scale cultivation began in 2022. Since that year, Daea seedlings have been grown and distributed to farmers in Jeongseon-

gun and Hoengseong-gun, Gangwon Province. Last year, Inje-gun was added to the growing areas. Fatsia shoots are widely recognized as a healthy vegetable, and its production has recently expanded throughout the Korean Peninsula, from Haenam-gun in the South Sea to Goseong-gun in Gangwon Province. The research institute has proactively begun to develop overseas export channels for the new Daea cultivar.

On May 9, 2023, 120 kg of Daea fatsia shoots grown in Jeongseon-gun were exported to Los Angeles, USA, for the first time. Locally, it was praised for its excellent taste and quality. It is anticipated that the export volume of fatsia shoots grown in Goseong-gun, Hoengseong-gun, Jeongseon-gun and Inje-gun will double or triple this year. With full-scale export to the U.S., the Wild Vegetable Research Institute has begun extensive research on specifications, fresh distribution, and convenient packaging to meet consumer preferences.

Kang Sin-rok, CEO of GREEN FARM, is a pioneer who is fully committed to Daea. Kang transplanted fatsia shoots grown on his mountain to his field ten years ago. However, the mountain-grown plants were plagued by numerous bugs and vulnerable to pests and diseases, resulting in repeated failures. Daea, a new fatsia cultivar developed by the Wild Vegetable Research Institute three years ago, is a promising cultivar that addresses these problems. Typically, superior fatsia shoot varieties have large stems, a pleasant fragrance, and resistance to pests and diseases. Fatsia shoots are usually harvested one year after the seedlings are planted, with full harvesting beginning in the 3rd to 4th year. Although the

ling, Daea remains healthy even after 8-9 years. Kang is the first farmer to cultivate this new fatsia shoot variety, Daea, in full scale. Kang expects to harvest 12,000 fatsia shoots this year, the equivalent of two pallets. Each pallet weighs 120 kg, and the plan is to export four pallets to the United States next year. Seedling production has also been increased to 100,000 plants, with 1,200 shares allocated to Samcheok City. The cultivation area for Daea will be expanded from three counties to three counties and one city. With so many farmers requesting seedlings from all over, their orders cannot be fulfilled all at once. Therefore, approximately 100,000 plants need to be grown through mass production to export about 20 pallets. Active cooperation with the Wild Vegetable Research Institute is underway to expand seedling production and supply to farmers, with the goal of continuously increasing exports.

江原道农业技术院山野菜研究 所出口新品种“Daea”刺老芽

江原道农业技术院“山野菜研究所”开发了新品种刺老芽 “Daea”并开始向美国出口。“Daea”产自江原道高寒地 区，芽粗且味美。这种刺老芽以“雪花山刺老芽”品牌名上 市。

种而异。

江原道地区的野生刺老芽一般在4月20日前后采收。

“Daea”是一种中晚生品种，于5月5日前后采收。传统的 刺老芽种植方式是先种植树苗，一年后再将其挖出并移 栽到主田里。而“Daea”品种可以直接在主田里培育，无

需种植树苗后再移栽到主田里。刺老芽富含蛋白质和钙、 铁等矿物质，但带有苦味。刺老芽还含有皂苷成分，具有 显著的降血糖效果。刺老芽可焯水后蘸醋酱食用，也可用 于制作酱汤、炸物、凉拌菜、煎饼等各种料理。

“Daea”的种植面积逐渐扩大，普通农户也开始种植。江原 道农业技术院山野菜研究所在完成“Daea”品种的种植和 注册等流程后，已从2022年开始正式种植，当年就向江原 道旌善郡、横城郡地区的农户普及该品种幼苗。去年，种 植区扩大至麟蹄郡。随着刺老芽的健康功效广为人知，最 近南海地区的海南郡、江原道的高城郡等韩半岛全域都开 始种植刺老芽。有鉴于此，江原道农业技术院山野菜研究 所已着手开拓新品种刺老芽“Daea”的海外出口销路。

2023年5月9日，旌善郡地区出产的120公斤“Daea”刺老 芽向美国洛杉矶出口，首次试单成功。该产品的味道和质 量均受到了当地消费者的好评，预计今年高城郡、横城郡、

旌善郡和麟蹄郡种植的刺老芽出口量将比去年增加2~3 倍以上。

为此，“山野菜研究所”开始研究符合美国消费者 喜好的规格和包装，以保证出口产品的新鲜度和便利性。

十年前，GREEN FARM代表姜信禄将野生刺老芽移栽到 了自己的田地里。

然而，野生的刺老芽虫害较多，对病虫 害的抵抗力较弱，频频以失败告终。直到三年前，江原道 农业技术院山野菜研究所开发了新的优良品种“Daea”。

通常，芽大而味美、对病虫害抵抗力强的刺老芽被视为优 良品种。刺老芽可在种植树苗一年后开始采收，但要到第 3年~第4年才开始正式采收。刺老芽也有寿命，具体因品

“Daea”品种即使到了8~9年的树龄，仍然蓬勃健 康。姜代表是第一家正式种植“Daea”品种的农户。 今年，姜代表共种植了1.2万株的刺老芽，预计可收获2个 托盘。一个托盘大约有120公斤，明年还计划向美国出口 4个托盘。同时，他也计划将树苗的产量增加到10万株。 其中的1200株将供应给三陟市。这样一来，“Daea”品种 的种植地将从原来的三个郡扩大到三郡一市。而且，由于 树苗分销需求众多，一次性无法满足所有需求。大规模种 植10万株左右，才能出口约20个托盘。为此，他正与山野 菜研究所积极合作，通过扩大树苗的种植向所需农户供 应，同时保证持续增加出口。

TEL: +82-10-9480-1352

EMAIL: rock4589@naver.com

ADDRESS: 138, Seodong-ro sangan 10-gil, Anheung-myeon, Hoengseong-gun, Gangwon-do, Republic of Korea

GREEN FARM cultivates robust and vigorous aralia plants, particularly the 'Daea' Fatsia Shoot variety developed by the Wild Vegetable Research Institute. Focusing on highquality cultivation methods, GREEN FARM aims to meet the growing demand for Fatsia Shoot domestically and internationally.

GREEN FARM专门种植强健有活力的五味子植物，特别是 由野生蔬菜研究所开发的‘大峨’五味子品种。以高品质的 栽培方法为重点，GREEN FARM旨在满足国内外对五味子 的不断增长的需求。

Daea

Indigenous Species

Plant-Based Meat Specialist INTAKE

In 2022, Intake Co., Ltd. was awarded a government research project titled "Technology Development and Industrialization for Pork-Like Plant-Based Food Production", which would run for two years and nine months until 2024. Seoul National University, Kyonggi University and Ewha Womans University are collaborating on this project. As a result of this initiative, pork substitutes using plant-based proteins have been developed in the form of raw meat, such as pork belly and pork neck, with a structure that mimics the muscle and fat layers characteristic of pork.

INTAKE's vision is to research and develop innovative alternative foods based on food technology to replace conventional food sources consumed by humans.

Founded by food engineers from Seoul National University, the company aims to revolutionize the food industry. INTAKE is a leading alternative foodtech company that produces vegetable nuggets and meatballs using alternative meat mixed with peas and chickpeas. It aims at reducing environmental costs of food system through substituting environmentally-expensive resources such as animal protein and sugar.

INTAKE's flagship product, the INNOCENT Plant-Based Chicken Breast Cube, offers consumers a 100% plant-based option to replace protein

植物性代替肉の専門企業

2022年の政府研究課題である「豚肉類似植物基 盤の食品生産のための技術開発及び産業化」事 業は、2024年までの2年9ヶ月間、インテイク㈱が 主管し、ソウル大学と京畿大学、梨花女子大学な どが一緒に取り組んできた。この事業の結果、植 物性タンパク質を利用した豚肉代替肉が筋肉層 と脂肪層の積層を実現した豚肉、つまりサムギョ プサル（豚バラ）、肩ロースなどの生肉の形体とし ての開発にまで至っている。

インテイクのビジョンは、人類が摂取してきた従 来の食資源に代替できる、フードテックに基づ いた革新的な代替食品を研究・開発し供給 することである。同社は、ソウル大学出 身の食品工学専門家らが設立した 同スタートアップ企業で、 「代替食品フード テック」分野で は売上高１位 を記録してい る。えんどう 豆とひよこ豆 を混合した代替 肉を使って、植物性 ナゲットやミートボールな どを生産している。動物性タン パク質や砂糖などのような、環境コ ストの高い資源を代替することで、食品シ

同社の代表製品である「イノセント植物性鶏ささ

typically consumed through meat or eggs, promoting a healthier diet. It features a balanced blend of 18 amino acids, including essential amino acids that must be obtained from food as they are not naturally synthesized in the human body. As of February 2023, Intake's total sales, including egg and meat substitutes and protein-based vegan foods, reached approximately USD 16 million. The company currently exports its products to more than 20 countries worldwide, including Canada, the United States, Germany, the Czech Republic, Australia, the United Kingdom, Norway, Taiwan, Vietnam, Mongolia and China.

INTAKE's ready-to-eat plant-based meal brand, INNOCENT, is dedicated to offering delicious and healthy products. The brand's primary goal is to provide consumers with enjoyable meals while encouraging a more nutritious diet. It strives to promote a sustainable food culture and consumption habits, taking into account climate change, natural resource limitations and animal welfare. The brand places a high value on health and a sustainable environment. INNOCENT has five product lines: "Sugarlolo", "Meals Bullet-Proof" for health-conscious consumers, "Dr. Nuts", "99-Calorie Chips" and "Vital Water" for nutritious snack and beverages. They also offer "MEALS", "Morning Porridge" and "Slow Restaurant" for health-conscious alternative meals, and "INTAKE Nutritio" for functional health foods. They provide "MUSE·HABIT" offerings for inner beauty health products.

ため、肉類や鶏卵などの食品から摂取していたタンパク 質を今まで以上に健康に摂取することができる。 この 製品には、体内の生体反応では生成されないため食品 による摂取が必要な８種類のアミノ酸とその他のアミノ 酸10種類が配合されており、計18種のアミノ酸がバラン スよく含まれている。鶏卵や代替肉及びタンパク質ベー スのヴィーガン食品などを含め、2023年2月時点の同社 の売上総額は約1,600万ドルに上る。現在はカナダ、米 国、ドイツ、チェコ、オーストラリア、英国、ノルウェー、 台湾、ベトナム、モンゴル、中国など世界20か国に製品 を輸出している。

同社の代替肉レトルトフードのブランドは 「INNOCENT」。美味しく健康な製品を目指している。さ らに気候変動、限りある天然資源、動物福祉など、持続 可能な環境を考慮した食文化と消費生活をサポートす るために取り組んでいくという意志が盛り込まれたブラ ンドネームである。「INNOCENT」には5つのタイプの製 品ラインナップがある。ダイエット食品の<sugarlolo>と <MEALS BULLET-PROFF>、健康スナック・飲料ブランド の<Dr. Nuts>と<99カロリーチップ>、<Vital Water>、健 康代替食の<MEALS>と<モーニングかゆ>、<遅い食堂>、 健康機能食品の<INTAKE NUTRITIO>がある。インナー ビューティー向けの健康食品には<MUSEHABIT>という 製品がある。 Food Tech

Goverment R&D Projects and Patents

A national pork substitute R&D project needed to develop pork substitute meat source technology and materials

A national egg replacement R&D project to develop replacement materials for egg white, egg yolk and liquid whole egg

豚の代替肉の源泉技術のほ か、素材開発に必要な豚肉代 替食品の国策R&D課題

鶏卵代替食品分野の国策R&D 課題を受注し、卵白、卵黄、全 卵液の代替素材を開発

Dietary fiber-type meat tissue texture substitute meat technology for beef substitute meat

Heat-treated materials with characteristic discoloration and wet-processed tissue soy protein TVP

Ovalumin-producing yeast strain extraction technology

Technology for the commercialization of pork belly and pork butt raw meat with technological differentiation and high marketability

Technology to achieve pork structure by layering muscle and fat layers

Vegetable-based alternative oil and alternative egg-based food technology

牛の代替肉の「食物繊維型肉 組織質感代替肉技術」

「熱処理特性変色素材」特許と 「湿式組織大豆タンパクTVP」

「Ovalumin生成酵母菌株抽出 技術」

技術の差別化及び市場性の高 い「サムギョプサル＆肩ロース」 の生肉製品化

筋肉層と脂肪層の積層による 豚肉構造を実現する技術 植物性ベースの代替油と代替 卵ベースの食品技術

ArirangBrewery,

a Natural Brewer of Raw Rice Wine and Soju

Arirang Brewery is an agribusiness corporation located at the foot of Mt. Chilgap in Cheongyang-gun, South Chungcheong Province. Its origins date back to "Cheongyang Juga," which was established in 2009. Arirang Brewery's offerings include "Yuseongbyeol Raw Makgeolli," "Chilgapsan Raw Chestnut Makgeolli," "Gugija Raw Makgeolli," and "Sandeodeok Raw Makgeolli," all of which contain 6% alcohol by volume. Among them, "Chilgapsan Raw Chestnut Makgeolli" is available in 750ml and 1,000ml and features a blend of handground chestnut, wheat, gardenia and chestnut flour. Another highlight is Gugija Raw Makgeolli, available in two varieties (750ml and 1,200ml), which combines rice powder with the essence of wolfberry. Finally, "Sandeodeok Raw Makgeolli," finely ground from Deodeok, is presented in a 1,200ml bottle. The flagship product, "Sulgongbang 9.0", is a thick rice wine with no sweeteners and made from 100% rice. It contains 9% alcohol by volume. This artisanal brew is meticulously made with homemade yeast and premium Cheongyang new rice, free of processed additives. During fermentation, minimal water is added to suppress fermentation, allowing the rice to age naturally for approximately one month, preserving its authentic flavor profile. Sulgongbang 9.0 captures the complexity of natural fermentation and delivers a deep flavor and a velvety texture reminiscent of classic makgeolli. With a bold departure from sweetness and elevated alcohol content, makgeolli pairs harmoniously with traditional Korean cuisine, especially wild vegetable salad and jjigae (stew). With an average monthly domestic sales volume of 1,200 bottles, this product has also made its mark overseas, with exports to destinations such as Hong Kong. Enjoy Sulgongbang 9.0 within its recommended one-month shelf life to enjoy its unparalleled freshness and quality. This makgeolli goes well with wild vegetables and stews. Arirang Brewery offers a selection of beverages crafted from locally sourced gugija (wolfberry), a prized regional ingredient. Among them is "Gugi Hongju 14," available in 375ml and 750ml sizes. This clear spirit boasts a delicate aroma and 14% ABV, with rice and wolfberry extract as the main ingredients. Another standout is "Gounhong Gugiju," available in

阿里郎酿酒(株)于2009年开业，当时名为”青阳酒家”，目前 在忠清南道青阳郡七甲山山脚下生产从马格利酒到蒸馏 烧酒的所有产品。阿里郎酿酒(株)的“流星生马格利酒（6 度）”、“七甲山板栗生马格利酒（6度）”、“枸杞生马格利酒（6 度）“和“野生沙参马格利酒（6度）”等酒的酒精度数均为6 度，喝起来比较柔和。首先，“流星生马格利酒”是一款750 毫升的浊酒，主要原料是当年新米。“七甲山板栗生马格利 酒”有750毫升和1000毫升两种规格，酒里添加了磨碎的栗 子，原料是小麦、栀子和栗子粉。“枸杞生马格利酒”有750 毫升和1200毫升两种规格，用米粉和枸杞露制成。“野生沙 参马格利酒”的规格为1200毫升，其中含有磨碎的野生沙 参，由小麦和野生沙参制成。

公司的主打产品“酒工坊9.0”（500毫升）是一种接近原液的 浓马格利酒，采用100%的新米为原料，酒精度数为9度，堪 称杰作。为了酿造蕴含韩国传统和风格的酒，公司采用手 工制作的酒曲和青阳新米酿制，没有添加任何加工添加剂。

在酒曲发酵的过程中，几乎不加水，抑制发酵并熟成一个月 以上，以保留大米原本的味道。天然发酵，酒味醇香，再现 了传统马格利酒浓郁醇厚的味道。在制造过程中，果断减 少了甜味，提高了酒精含量。该酒在韩国国内的每月平均 销量为1200瓶，现已开始向中国香港等海外市场出口。该 产品的保质期为1个月。该产品非常适合与韩国的山野菜 和汤类菜肴搭配。

阿里郎酿酒(株)也有用当地特产枸杞酿制的酒。“枸杞红酒 14”有375毫升和750毫升两种规格，酒精度数为14度，酒液 清澈透亮，带有淡淡清香。该酒以大米和枸杞提取液为主要 原料。“美丽红枸杞酒”有1000毫升和1700毫升两种规格， 酒精度数为11度，采用枸杞提取液发酵而成，是青阳地区 的特产酒。其特点是具有枸杞的香味且口感醇香，主要原料 是小麦、大米和枸杞提取液。此外，公司还生产高度数蒸馏 酒，有“冬日烧酒25”、“冬日烧酒45”和“冬日过后35”等三种。 “冬日烧酒25”以大米和蒸馏原液为主要原料，酒精度数为 25度，而“冬日烧酒45”则是100%蒸馏原液产品，酒精度数

1,000ml and 1,700ml. This 11% alcohol fermented beverage showcases the distinctive aroma and flavor of Cheongyang's famous wolfberries. It embodies the essence of the region and is made from wheat, rice and wolfberry extract. Arirang Brewery also produces a range of high-alcohol distilled spirits, including Winter Soju 25, Winter Soju 45, and After Winter 35. Winter Soju 25 is a blend of rice and distilled alcohol with an ABV of 25%. Winter Soju 45 is 100% distilled liquor with a robust 45% ABV. Finally, After Winter Gina 35 offers a unique twist with its 100% oak-aged distillation process, resulting in a subtly oaky flavor profile at 35% ABV. Our ancestors traditionally brewed alcohol using natural brewing methods. This approach relies solely on traditional yeast and does not involve the use of enzymes. Because it is a time-consuming method with a higher risk of failure, many breweries opt for the simpler conventional brewing method, using Japanese-style koji and enzymes for fermentation. Arirang Brewery distinguishes itself by adhering to natural brewing practices, a departure from the conventional methods used by most breweries. This commitment means using approximately 1.5 times more ingredients, twice the fermentation time, and three times the effort compared to conventional brewing techniques. At the helm of the operation are owners Lee Yoon-bum and Lee Dong-mi, who personally oversee the production of their alcohol. With an annual production capacity of approximately 2,500 kl, including 2,400 kl of takju (raw rice

wine) and 20 kl of distilled soju, Arirang Brewery maintains its commitment to quality and craftsmanship. Its products are available through various channels, including Nonghyup Hanaro Mart stores in South Chuncheong Province, Daejeon, Gyeonggi and Seoul, nationwide branches of Lotte Mart, GS Convenience Store outlets in Daejeon, and prominent online platforms such as Naver, Kakao, Market Kurly, Coupang, Sooldamhwa and Soolfarm, as well as liquor wholesalers. In addition, Arirang Brewery has expanded its reach internationally, with exports to Hong Kong underway and discussions for potential exports to Germany.

Arirang Brewery became an agribusiness corporation in 2012 and obtained ISO 22000 certification, further solidifying its commitment to quality and safety standards. Over the years, the brewery has been recognized for its exceptional products. In 2017, Yuseongbyeol Makgeolli won the prestigious Grand Prize in the Korean Liquor Category at the 2017 Korea Liquor Awards. Continuing its streak of success, Sulgongbang 9.0 was recognized as one of the top 10 liquors from South Chungcheong Province for consecutive years from 2019 to 2020. It also secured the Grand Prize at the 2020 Korea Liquor Awards. Gugi Hongju received the Excellence Award at the 2020 Korean Sool Award. Arirang Brewery's Winter Soju was honored as the featured liquor for January at the 2021 Sooldamhwa. Winter Soju 45 won the Grand Prize in the Distilled Spirits Category at the prestigious 2023 Korean Sool Award.

桶熟成的100%蒸馏原液产品，酒精度数为35度，经过橡木 桶熟成，因此散发着淡淡的橡木香味。

我们的祖先历来使用天然方法酿酒。这意味着只使用传 统酵母，不使用酶。由于这种方法更耗时，也更容易失败， 因此大多数酿酒厂都采用更简单的方法，即使用日式酵母 （麴）和酶进行发酵。不同于采用人工酿造方式的大多数 造酒厂，阿里郎酿酒(株)坚持采用自然酿造。相比人工酿造 法，自然酿造需要投入多出约1.5倍的材料，发酵时间长2 倍，投入的努力要多3倍。酒产品由酒坊主人LeeYoon-bum 和LeeDong-mi夫妇亲自酿造。他们每年可以酿造2400千 升的浊酒、20千升的蒸馏式烧酒，年产量约2500千升。产 品主要销往忠清南道、大田、京畿道、首尔等地区的“农协 Hanaro超市”，以及全韩国的乐天超市、大田地区的GS便利 店、Naver、kakao、MarketKurly、coupang、Sooldamhwa、 soolfarm等电商平台和酒类批发商店。公司产品还出口中 国香港地区，目前正在洽谈出口德国事宜。

阿里郎酿酒(株)于2012年转型为农业公司法人，并获得了 ISO22000认证。2017年，“流星生马格利酒”在2017年韩国 酒类大奖中获得“韩国传统酒领域大奖”。“酒工坊9.0”连 续两年（2019~2020年）入选忠清南道酒类十佳产品，并在 2020年韩国酒类大奖中获得大奖。“枸杞红酒”在2020年的 “韩国传统酒品鉴大会”上获得优秀奖。2021年，“冬日烧 酒”被评选为Sooldamhwa一月之酒，“冬日烧酒45”在2023 年的“韩国传统酒品鉴大会”上获得了蒸馏酒领域大奖。

Arirang Brewery

Arirang Brewery, based in South Chungcheong Province, specializes in artisanal beverages like makgeolli, soju, and distilled liquors. Their flagship product, Sulgongbang 9.0, acclaimed internationally, embodies their commitment to natural brewing methods and local ingredients.

阿里郎酿酒厂位于忠清南道，专注于制作麦酒、烧酒和 蒸馏酒等手工饮品。其旗舰产品Sulgongbang 9.0在国 际上备受赞誉，体现了他们对天然酿造方法和本地原料 的承诺。

CEO : Lee Yoon-bum

TEL: +82-41-943-7678 / +82-10-8308-5961

EMAIL: lybum21@naver.com

ADDRESS: 46-19, Bangjukgol-gil, Daechi-myeon, Cheongyang-gun, Chungcheongnam-do, Republic of Korea

Trends in the Korean

Noodle Market

Noodles are one of the most popular ingredients in Korean, Japanese and Chinese cuisine. Throughout Asia, noodle dishes are basic staples, each reflecting the unique culinary characteristics of its country. While wheat noodles are now the mainstay of noodles in Korea, until the early 20th century, Korean people enjoyed buckwheat noodles. Traditionally made by pressing, buckwheat noodles lacked the gluten found in wheat flour. Although it had been a popular noodle option for centuries, the low stickiness of buckwheat and the limited production volume limited its versatility in noodle varieties. The flour noodle culture began to flourish in Korea with the introduction of wheat to the Korean Peninsula four centuries ago, coinciding with the development of the flour milling industry in the 20th century. Today, noodles encompass a wide variety of products produced by different methods. According to the Ministry of Food and Drug Safety's Food Code, noodles are made from grain flour or starch, formed, heat-treated, dried, and classified into categories such as fresh, deep-fried, dried, and fried noodles. According to FIS statistics, domestic noodle production volume reached KRW 3.9911 trillion in 2022, with an average annual growth rate of 8.5% since 2018. Noodles have long been valued as a popular food. Their continued popularity can be attributed to continuous adaptation and development to meet consumers' changing needs. Today's

noodle market is characterized by various trends, including healthy options, premium varieties, unique flavors, vegan alternatives, and sustainable choices.

The growing demand for noodles as a healthy and convenient meal has led to the introduction of healthy noodle alternatives that are low in calories and carbohydrates and high in protein. Pulmuone introduced "Bean Curd Noodles" made from bean curd, while Chungjungwon launched "Soy Bean Noodles" (pho, noodles in cold soybean soup) to meet low-carb preferences. Nongshim introduced "Shin Ramyun," a non-fried dried noodle, promoting it as a healthier ramen option. Among the developments in the noodles market are several interesting collaborations and unique experiences. Following the popularity of the Muktaekang snack trend, Nongshim introduced "Muktaekang Cheongyang Mayo Ramen" to meet the needs of consumers seeking exotic flavors. Paldo launched "Strawberry Paldo Bibim Ramen" for a limited time in 2024, and Samyang, known for its "Buldak Ramen," launched "Hot Chicken Habanero Lime Buldak" for the U.S. market. The noodle market is expected to see further expansion of innovative products due to evolving environmental changes and the development of new materials. Innovative noodles using food tech technology to maintain health and texture, such as those made from bananas or kernza instead of traditional grains, are expected to gain traction.

Bean Curd Noodle Pulmuone

韓国麺類市場のトレンド

韓食、和食、中華に共通するメニューの一つに麺がある。麺料理はアジアでも っとも基本的な料理であり、その多様性にも各国の特性が表れる。現在、韓 国の麺料理である「ククス」は、小麦で作られた麺が主流だが、韓国民族が20 世紀初めまで主に食べていたククスは、蕎麦を材料としていた。小麦粉のよ うにグルテン成分がないため粘り気が足りなかった蕎麦の「ククス」は、ほと んどが押して作る圧搾麺であった。蕎麦は長い間大衆的な「ククス」として慣 れ親しまれたが、粘り気が足りないうえに生産量が少なかったため、多様なス タイルの麺料理として食べるには限界があった。4世紀以前に朝鮮半島に小麦 が入り、20世紀には小麦粉を加工する製粉業が発達したことで、小麦粉を使う「 ククス」の文化が本格化した。

現在「麵」は様々な方式で作られた麺を包括する言葉である。食品医薬品安 全処の食品公典では、「麺」を「穀粉または澱粉などを原料として成型、熱処 理、乾燥したもので、生麺、熟麺、乾麺、揚げ麺などが含まれる」と定義してい る。FISの統計によると、韓国の麺類生産額は2022年に3兆9,911億ウォンであ り、2018年以降年平均8.5％増加している。伝統的な庶民の料理として長い間 愛されてきたが、現在まで麺料理が多くの人に愛されている理由は、その時代 を生きる消費者の要求に応じて様々な形に変化・開発を遂げてきたからだ。

最近の麺は健康な麺、プレミアム麺、異色の味、ビーガン麺、持続可能な麺な ど、様々なトレンドを反映している。

簡単でありながら健康な食事ができる麺類が好まれるようになり、低カロリ ー、低炭水化物、高タンパクなどの健康志向の麺類が発売された。「プルムウ ォン」では豆腐で作られた「豆腐麺」2種を発売し、「チョンジョンウォン」では低 炭水化物麺の「豆タンパク麺(ベトナム式麺、豆乳麺)」を発売した。「ノンシム」

では、麺を揚げない乾麺の辛ラーメンを発売し、健康なインスタントラーメン という認識を広げた。麺市場のトレンドとして、興味を引くコラボや今までにな い食感を提供する麺も様々な形で発売されている。「ノンシム」ではスナックの 「モクテカン」のブームに続き「モクッテカン青陽マヨ・ラーメン」を発売し、普 段と違うものを求める消費者のニーズを満足させた。「パルト」では2024年の 季節限定商品として「イチゴのパルトビビン麺」を発売し、「ブルダック炒め麺」 で世界中に辛いラーメンのブームを起こした「サムヤン」は、アメリカ市場を狙 った「ハバネロライム・ブルダック炒め麺」を発売した。

このように、麺は様々な環境の変化や多彩な素材の開発によって、革新的な 商品の発売が拡大するであろう。伝統的な穀物だけでなく、バナナやカーンザ を使った麺類、フードテックを利用して健康志向でありながら食感を維持する 革新的な製品が広がると予想される。

モクッテカン青 陽マヨ・ラーメン ノンシム

Korean Pancake Powder

Korean pancakes, or "jeon" in Korean, are one of the most popular traditional dishes in Korea. These savory treats are made by slicing or mincing meat, fish, vegetables, and more, and then frying them in a thick batter until golden brown. It's one of the most important ingredients in Korean cuisine, and you can easily make a variety of different types of pancakes at home. It makes savory and crispy appetizers and offers versatility in blending traditional cooking with modern creativity. In today's global culinary landscape, Korean cuisine, driven by the popularity of K-Pop, has captured the palates of food enthusiasts worldwide. Pancakes such as kimchi pancakes, seafood pancakes, and green onion pancakes have become household names among those fascinated by Korean gastronomy. What makes Korean pancakes so appealing is their accessibilitythanks to simple recipes, you can easily recreate these delicious treats anywhere. If you search for Korean pancake recipes online, you'll find several options for this appetizer, many of which use regular flour to make jeon. Pancake powder, on the other hand, is meticulously made by mixing flour, salt, sugar, starch, baking powder, and other essential ingredients in optimal proportions to create perfect pancakes. With no additional seasoning, this versatile powder simplifies the pancake-making process and allows you to experiment with different ingredients and flavors effortlessly. Amazon, the largest online retailer in the United States, offers a wide variety of Korean pancake powders, including favorites like CJ Beksul's Pancake Powder, O'FOOD Jeongjeongwon's Crispy Pancake Powder, Ottogi Pancake Powder, and Gompyo Pancake Powder. People who bought pancake powder from Amazon said, "It's my favorite pancake flour because it's very convenient to use for making Korean pancakes and makes them crispy," and "It's great to be able to buy pancake powder from a local Korean brand at a reasonable price, "I made kimchi pancake by cutting kimchi and mixing it with pancake powder and I am satisfied because it is easy and convenient to make and it is delicious," "It is easy to make without having to do the whole process from scratch, all you need is powder, and if you store it in a dry place, you can enjoy it for a long time. I plan to buy it again next time."

韩式煎饼（Korean Pancake）

煎饼（korean pancake）是韩国的一道传统料理，将肉、

鱼肉、蔬菜等切片或切碎，与面粉混合后用油煎成薄饼即 可。

制作韩式煎饼的煎饼粉是韩国料理中的一种重要食 材，用煎饼粉可以在家里轻松制作各种煎饼，用煎饼粉做 出来的煎饼香脆可口。

也可以在传统菜肴中使用煎饼粉， 或与现代创意结合，制作出各种美食。

随着K-POP在全球掀起热潮，韩国料理也受到广泛关注， 那些喜欢韩国料理的人对韩国辛奇煎饼、海鲜煎饼、葱 煎饼等煎饼已相当熟悉。

由于煎饼的制作方法相对简 单，人们可以在任何地方轻松制作煎饼，所以海外电商 平台上也有出售各种韩国煎饼粉。

在网上搜索“Korean pancake”，就可以找到各种煎饼的食谱，其中使用普通面 粉制作葱煎饼的食谱较多。

煎饼粉是一种煎饼专用粉，由 面粉、盐、糖、淀粉和发酵粉等混合而成，无需额外添加调 味料，只需将各种食材放在一起搅拌，即可轻松做出韩式 煎饼。

在美国最大网上购物商城亚马逊上可以购买到各 种韩国煎饼粉，如CJ白雪的煎饼粉、O'FOOD清净园的酥 脆煎饼粉、奥多吉的煎饼粉、GOMPYO的煎饼粉等。

在亚马逊网上商城购买煎饼粉的人们纷纷留下了好评， 比如“可以轻松做出韩式煎饼，做出来的煎饼口感酥脆， 我最喜欢这种煎饼粉”、“能以合理的价格购买韩国本土 品牌煎饼粉，非常棒”、“我用辛奇和煎饼粉做了辛奇煎 饼，制作方法十分简单，非常满意”、“无需从头开始准备， 只要有煎饼粉，就能轻松做出来，把煎饼粉放在干燥的地 方，就能长时间保管和食用，下次还会再买”等。

The Largest Food Fair in Southern Europe :

Alimentaria 2024 in Barcelona

The Ministry of Agriculture, Food and Rural Affairs and the Korea Agro-Fisheries and Food Trade Corporation participated in the 2024 Alimentaria held in Barcelona, Spain, from March 18 to 21. Their collaborative efforts resulted in successful export consulting outcomes, generating a total value of USD15.7 million.

Alimentaria, Southern Europe's largest food fair, has been a biennial event since its inception in 1976. Recognized as one of the industry's foremost gatherings, it attracts over 3,200 companies from 68 countries globally. The latest edition attracted more than 900 companies, with notable participants from Italy and Asian countries such as Thailand, China, and Korea. After a six-year hiatus due to COVID-19, Alimentaria resumed in 2018. The Korea Pavilion showcased a diverse array of promising export products, ranging from fresh foods such as kimchi, mushrooms, and red ginseng to beverages. Additionally, presentations from 10 exemplary K-food exporters added appeal to the pavilion's offerings.

The Korean Pavilion also hosted a tasting event where visitors could sample authentic Korean cuisine. Unique menus such as "Cabbage Kimchi Tapas" and "Vegetable Sticks with Korean Fermented Sauce" were featured, combining K-foods such as kimchi and sauces with local delicacies. Visitors and buyers responded enthusiastically to this initiative. A visitor to the Korean Pavilion from the Spanish distribution industry was highly complimentary, saying, "This is the first time I have tasted white kimchi and radish served with local food, and the taste is truly amazing, perfectly complementing the tastes of the local Spanish people.”

Exhibition Name Alimentaria 2024

Duration March 18-21, 2024

Website https://www.alimentaria.com/en/

Location Recinto Gran Via M2

Size 14,000m2

Number of Participating Companies About 3,200 exhibitors

Exhibition Categories Snacks, coffee, bakery, organic food, Spanish specialties, vegan food, halal food, functional food, etc.

* For more information on overseas exhibitions, please visit the aT International Food Exhibition website. (https://global.at.or.kr:8081/main/main.do)

Culture and Trends in South Korea Drinking

The drinking culture in South Korea is an important aspect of forming and maintaining social relationships. Traditionally, drinks were an essential part of business meetings or get-togethers with friends, usually accompanied by food. Recently, there has been a growing trend toward promoting a healthier drinking culture, reducing the amount of alcohol consumed, and enjoying a variety of alcoholic beverages and foods. A recent trend in South Korea's drinking culture is the rise of zero-sugar or low-alcohol beverages. Zero-sugar beers, soju, cocktails, and low-alcohol beers and soju are gaining popularity among those who are health-conscious or on a diet. These trends are in line with modern society's values of health and variety, and are reshaping drinking culture.

Broccoli Bean Curd

Broccoli is high in fiber and many nutrients that are good for your health. Spring and fall are usually the best seasons to eat broccoli, and seasonal broccoli is richer in flavor and nutrients and fresher. Broccoli bean curd salad is a dish that combines modern sensibilities with Korean flavors and is really easy to make, even for those unfamiliar with Korean food. It's light enough to enjoy as a simple meal salad, and the bean curd is filling enough to keep dieters satisfied for longer. Adding a dash of perilla oil is a kick to make your broccoli bean curd salad taste even better!

Ingredients

Broccoli, 1 bunch

300 g bean curd

Sauce

1 tbsp soy sauce

1 tbsp perilla oil

1 tbsp sesame salt

Salt

Instructions

1. Soak the broccoli in water for about 20 minutes, wash it thoroughly, and cut it into bite-sized pieces.

2. Add a pinch of salt to boiling water and blanch the broccoli. Rinse in cold water and let cool.

3. Blanch bean curd in boiling water. Drain and remove excess moisture from the surface with paper towels. Mash well.

4. Add 1 tablespoon perilla oil and 1 tablespoon soy sauce to the mashed bean curd, then add the broc coli and season lightly. Season with salt to taste.

Enjoyyourmeal!

Soup Soy Sauce Chungjungone

Perilla Oil Ottogi

Roasted Sea Salt

CJ Cheiljedang

Organic Bean Curd Pulmuone

Sesame Salt Haitai

Kazakhstan Office

Established in February 2023, the Kazakhstan Office is located in the Samal district, a bustling business area in Almaty, Kazakhstan. Twelve global marketers and young overseas pioneers are expected to participate in the program. Their efforts will include supporting market development for compatible frontier exporters, identifying local buyers, conducting agricultural and food market research, and facilitating the growth of promising export items.

Ongoing

Kazakhstan Agri-Food Sales Roadshow 2024

Project Duration: May 28, 2024 - June 1, 2024

Event Venue: Hotels and other locations in Almaty City Main Contents: Buyer meetings, tasting, expert seminar, food market research

Korean rice product sampling in cooperation with CU convenience stores in Kazakhstan

Project Duration: July

Event Venue: 3 CU Convenience Stores in Almaty

Promotional Items: Rice and rice processed products

Promotion of Korean Ginseng in Kazakhstan Pharmacies

Project Duration: May

Event Venue: 2 Apteka plus stores (a major pharmacy franchise in Kazakhstan)

Promotional Items: Ginseng products (red ginseng liquid, red ginseng drink, etc.)

Australia is a nation known for its diversity and multicultural and multiethnic communities. It is also emerging as a key market for Korean agricultural products, driven by growing demand. Stay tuned for our upcoming feature on the Australian office in the next issue, highlighting the efforts of our dedicated global marketers and the pioneering youth making strides overseas.

Global Networks

20 Office

Qingdao Branch Office

Room 705, Yuanxiongguojiguangchang

Asia

Beijing Branch Office 603 Room, Block A, Fairmont Tower No.33 Guangshun North Street, Chaoyang District, Beijing, 100102, China

(100102 中國 北京市 朝阳區 广顺北大街

33号院 1号楼 1单元 6层 603室)

E-Mail: beijingat@at.or.kr

TEL: 86-10-6410-6120~1

070-4617-5090~1, 7377

FAX: 86-10-6410-6122

Shanghai Branch Office Room 3201, New Hongqiao Central Plaza No.83, LouShanGuan Rd., Changning District, Shanghai, 200336, China

(200336 中國 上海市 長寧區 婁山關路 83 號 新虹橋中心大厦 3201室)

E-Mail: shanghaiat@at.or.kr

TEL: 86-21-3256-6325

070-7077-6197, 6199, 6205 FAX: 86-21-3256-6328

Dalian Branch Office

Room 1302, Xiwang Building,NO136 Zhongshan Road,Zhongshan District,Dalian 116001

(大连市中山区中山路136号希望大厦 1302号)

E-Mail: dalianat@at.or.kr TEL: 86-411-3960-3361~3 070-4617-3278

FAX: 86-411-3960-3362

Hongkong Branch Office Room 1003, 10F Jubilee Centre, 18 Fenwick Street, 46 Gloucester Rd, Wanchai, Hong Kong

E-Mail: hkatcenter@at.or.kr

TEL: 852-2588-1614~6 070-4617-2696, 7116 FAX: 852-2588-1919

Building, No.26, Hongkong Middle Road, Qingdao, 266071, China (中國 山東省 靑島市 市南區 香港中路 26 号 远雄国际广场 705户)

E-Mail: qingdao@at.or.kr

TEL: 86-532-5566-8870~3, 5 FAX: 86-532-5566-8873

Qingdao aT logistics Co., Ltd

266108, Qingdao aT logistics Co., Ltd

3 Baishawan Rd., Liuting Street, Chengyang, Qingdao, China (青岛市 城阳区 流亭街道 白沙湾路3号

青岛爱特物流有限公司)

E-Mail: qingdao_logistics@at.or.kr

TEL: 86-532-6696-2229

070-7938-0863~4

FAX: 86-532-6696-2181

Ha Noi Branch Office

#1213, 12th floor., Keangnam Hanoi Landmark 72 Tower, Plot E6, Pham Hung Str., South Tu Liem Dist., Ha Noi., Viet Nam

E-Mail: hanoi@at.or.kr TEL: 84-24-6282-2987

070-4617-7101~2, 7256~7258 FAX: 84-4-6282-2989

Ho Chi Minh Branch Office

CJ Building, Floor 3, 2 Bis 4-6 Le Thanh Ton Street Ben Nghe Ward, District 1, Ho Chi Minh City

E-Mail: atcenterhcmc@at.or.kr

TEL: 84-28-3822-7504

070-4617-3276, 070-8098-6514 FAX: 02-838-227-503

Bangkok Branch Office

#2102 Level 21, Interchange 21, 399 Sukhumvit Road, North Klongtoey, Wattana, Bangkok 10110 Thailand

E-Mail: bangkok@at.or.kr

TEL: 66-2-611-2627

070-4617-7226~7

FAX: 66-2611-2626

Jakarta Branch Office

The Energy Building 20th FL, Zone F, SCBD Lot.11A

JL.Jenderal Sudirman Kav 52-53, Jakarta 12190 Indonesia

E-Mail: jakarta@at.or.kr

TEL: 62-21-2995-9032~3, 9035, 9094

070-4617-2695

FAX: 62-21-2995-9034

Kuala Lumpur Branch Office

Suite 6-04, 6th Floor, Menara Hap Seng, Jalan P. Ramlee, 50250 Kuala Lumpur

E-Mail: atcenterkl@at.or.kr

TEL: 60-3-2706-4299

070-5223-4901, 070-4617-7238

FAX: 60-3-2706-4301

Singapore Branch Office

1 Wallich Street #14-01 Guoco Tower, Singapore 078881

TEL: 65-9855-8277

Tokyo Branch Office

Korea Agro-Trade Center, Tokyo Korea Center 5F, 4-4-10 Yotsuya, Shinjuku-ku, Tokyo, 160-0004, Japan

(東京都新宿区四谷4-4-10　KOREA CENTER５F)

E-Mail: tokyo@at.or.kr TEL: 81-3-5367-6656 070-4617-7061~2, 070-8287-3060 FAX: 81-3-5367-6657

Osaka Branch Office

8F, Nomura Fudousan Osaka Bldg. 1-8-15, Azuchimachi, Chuou-Ku, Osaka, 541-0052, Japan

(大阪市 中央區 安土町 1-8-15, 野村不動 産大阪Ｂ/Ｄ 8F)

E-Mail: osaka@at.or.kr

TEL: 81-6-6260-7661

070-7000-4138 FAX: 81-6-6260-7663

Dubai Branch Office 57528 Office #48, Sunset Mall, Jumeirah Beach Rd, Jumeira 3, Dubai, UAE

E-Mail: dubai@at.or.kr

TEL: 971-4-339-2213 FAX: 971-4-456-1155

Pan America

New York Branch Office

15 East 40th Street Suite 701 New york NY 10016, USA

E-Mail: newyork@at.or.kr

TEL: 1-212-889-2561

FAX: 1-212-889-2560

Los Angeles Branch Office

12750 Center Court Drive South, #255, Cerritos, CA 90703, USA

E-Mail: losangeles@at.or.kr TEL: 1-562-809-8810

FAX: 1-562-809-1191

São Paulo Branch Office

Av Paulista 1636, 10andar, #1008 –

São Paulo CEP 01310-000

E-Mail: saopaulo@at.or.kr TEL: 55-11-3283-0089, 55-11-3286-0059

Europe

Paris Branch Office

Korea Agro-Trade Center, 89 Rue du Gouverneur Général Eboué (1er etage), 92130, Issy-les-moulineaux, France

E-Mail: paris@at.or.kr

TEL: 33-1-4108-6076~8, 6095~6 FAX: 33-1-4108-2016

Moscow Branch Office

123610, Moscow, Krasnopresnenskaya naberezhnaya 12, 6th floor, 608 office

E-Mail: atmoscow@at.or.kr TEL: 7-924-007-1528 070-4617-3277