FHA-Food And Beverage

In response to the growing popularity of enjoyable dieting for long-term, sustainable health management, a new generation of diet foods has emerged, combining palatability with ease of consumption. These include low-sugar diet foods that reduce sugar absorption by using sugar substitutes, low-calorie foods that use konjac and plant-based proteins like bean curd in place of carbohydrates, protein diet foods available in convenient forms like powders, gels, chews, and bars, and diet-friendly convenience meals that enhance the bland taste of chicken breast and make it suitable for dishes like fried rice and steak. One of the most notable innovations is the transformation of familiar foods into diet-friendly versions. These diet products reduce the calorie content of traditional favorites such as tteokbokki, ramyeon, and snacks while maintaining their appeal and flavors. They substitute low-calorie substitutes like konjac and seaweed for high-calorie components like rice and flour to preserve satiety. Examples include the “Rose Tteokbokki” from Imdak and the “Seaweed Noodles” from Didim E&F. Diet foods such as Ottogi’s “Cup Noodle Mala Soup” and Nongshim’s “Noodle Fit” are also gaining popularity. These products substitute sweet potato noodles for flour in traditional noodle products. Another example of diet-friendly iteration of traditional products is low-calorie ramyeon cup noodles made from potato starch and rice chips produced by hot-air drying instead of frying. In the dietary supplement segment, notable products include Harim’s P-Plus Protein Shake, Korean Natural Farm’s Great 4 U, Daesang Welllife’s MyMeal NU Protein From The Mill, and Youngseng Bogam’s Diet Bar. These protein products feature added ingredients that help with weight management and provide low-calorie options. Examples include HelloEats’ Shake Baby, Maeil Dairy’s Sellex Slim 25, and Nuskin’s Protein Bar PX. Functional health supplements combine protein for muscle health with ingredients that help reduce body fat. Products such as Cosmax Bio’s ‘NU:TRIP Diet Protein Bar’, Cosmax NBT’s ‘Dr. Lean Slim Protein Shake’ and Yuhan Health’s ‘Core Reset Burning & Protein’ fall into this category. Plant-based proteins like soy and bean curd are also popular for their high protein content and low cholesterol, making them suitable for dietary control. Examples include Pulmuone’s Bean Curd Tender and Benefeats’ Protein Noodles. Fiber-rich foods help regulate digestion and absorption, suppress postprandial blood sugar spikes, aid in bowel movements, and improve blood lipid levels. Examples include Maeil Dairy’s Almond Breeze Dietary Fiber and Lotte Confectionery’s Quaker Classic Oats. Resistant starch and fiber products are also available. Unlike regular carbohydrates, resistant starch is not digested and reaches the colon where it is broken down by microbes. This results in fewer calories and similar benefits to fiber. Examples include FromBio’s Healthy Fit Diet Protein Shake and Health Factory’s Premium Snack Protein Pack.Factory’s Premium Snack Protein Pack.

The Korea Agro-Fisheries and Food Trade Corporation (aT) is working with its Sao Paulo branch in Brazil on a campaign to provide Korean meals in three international schools in Brazil: Graded School, St. Nicholas School, and Stance Dual School. The objective of this school meal project is to foster long-term popularity and familiarity with Korean cuisine in Brazil, a country where Korean culture is gaining increasing recognition. In line with this initiative, aT has introduced a series of Korean food experience programs, designed to facilitate familiarity with the taste and style of Korean cuisine among the Brazilian audience. Furthermore, we have plans to provide ongoing assistance by linking distributors of Korean food ingredients, such as gochujang (red chili paste) and sauces, with catering services. From March through November, we will introduce Korean cuisine to students and teachers at international schools in Sao Paulo. We have selected ten Korean dishes for school meal services, purchased the ingredients for these meals (soy sauce, gochujang, glass noodles, etc.), and are selling Korean fruit drinks and snacks at school cafeterias to promote Korean food culture to Brazilians. Furthermore, we will be offering Korean cooking classes for international school parents with substantial purchasing power to introduce them to Korean ingredients and food products. The schools and the Sao Paulo branch have signed a memorandum of understanding (MOU) to formalize their collaboration and introduce Korean food as part of the school meal service. This agreement involves a gradual and systematic approach to sharing information and introducing Korean food to their school meals by November 2024. Our objective is to familiarize local communities with Korean cuisine through preparatory workshops, organize Korean cooking programs, and provide on-site inspections and guidance by experts following the initial launch, ensuring a seamless and comfortable transition to Korean food culture. The introduction of Korean food services will contribute to the growing popularity of Korean cuisine. To achieve this, we plan to develop new menus that feature Korean ingredients and identify significant consumer demand. By consistently providing Korean food experiences, we aim to increase sales of K-food by expanding its exposure to consumers with high purchasing potential.