Samyang Corp. hosts seminar on specialty food solutions

| NBNTV=Reporter Kim Min-ho | Samyang Corp. announced on the 9th that it hosted a seminar on "Specialty Food Solutions" on the 8th at the Josun Palace Seoul Gangnam, inviting approximately 200 researchers from the food manufacturing industry.

The seminar was organized to share rapidly evolving food market trends and to showcase Samyang Corp.'s latest R&D achievements in sugar reduction and functional materials, alongside specialty solution capabilities expanded through global collaboration.

The event featured five sessions: ▲low-sugar trends and sugar reduction solutions, ▲a presentation by a stevia solution partner, ▲an introduction to the crystalline dietary fiber Kestose, ▲functional research achievements, and ▲a business overview of Soda Aromatic flavors.

Notably, Samyang Corp. highlighted Kestose, a crystalline prebiotic from its dietary fiber brand Fibernova. Kestose is a crystalline dietary fiber containing more than 99% fructooligosaccharides (FOS). It is uniquely suited for food categories like chocolate and creams, where moisture management is difficult and traditional dietary fibers are hard to implement.

Aligning with the recent "Fiber-maxing" trend—the increasing consumer focus on dietary fiber intake—Samyang Corp. shared various application cases, including methods for dietary fiber reinforcement and sugar reduction using Kestose in beverages, snacks, and confectionery.

Experts from Samyang Corp.'s global partners and overseas affiliates also participated as speakers to share technological expertise and market insights. PureCircle (by Ingredion), a global stevia specialist and long-term partner in Korea, explained stevia's characteristics and differentiated solution technologies based on consumer insights, while presenting real-world product applications.

Soda Aromatic, which Samyang Corp. acquired last June, showcased flavors and applications for various food and beverage products, emphasizing its professional flavor analysis technology and its ability to enhance flavor profiles in sugar-reduced products.

Jung Ji-seok, head of Samyang Corp.'s Food BU, stated, "In the current food market, the ability to develop products that satisfy both taste and health is becoming increasingly critical. We hope this seminar helps our customers refine their product development directions and explore new possibilities. We will continue to support our customers' competitiveness through differentiated materials and technologies.""