FHA-Food And Beverage

HS F&D Co. stands out in the market for its specialization in processing rice products. The company focuses primarily on the development and sale of baby food and snacks. As a testament to their commitment to quality, all of their products not only meet HACCP standards, but are also certified organic. In 2022, the company processed a significant 14,000 kg of organic rice, all of which was sourced from the Iksan region of North Jeolla Province. Their acclaimed brand “Ispoon” is known for its innovative, baby-friendly HMR porridge. Some of their flagship products include Chicken Breast Rice Porridge (91g), Mushroom Rice Porridge (91g), and Potato & Carrot Rice Porridge (91g). These products are exported to Vietnam. Designed as quick meal solutions for babies - especially during travel or outings - these porridges are made from 100% organic white rice, steamed, pressurized and then blended with a variety of ingredients. A warm water mix brings out their flavor, and each is conveniently packaged for individual servings. Nutritionally, each variety of Ispoon Porridge weighs 91g and consists of seven 13g packets. They have a shelf life of one year and about 80% of their composition is domestic organic rice. Mushroom Porridge ingredients include 100% domestic potato starch, mushroom powder and pumpkin powder. It has 50 Calories, 25 mg sodium, 11 grams of carbohydrates, 1 gram each of sugar and protein, and it is fat- and cholesterol-free. The Potato & Carrot Porridge contains potato starch, carrot powder, and scallion powder. It has 50 Calories, 30 mg sodium, 11 grams of carbohydrates, 1 gram each of sugar and protein, and it is fat- and cholesterol-free. The Chicken Breast Porridge contains organic rice, ground chicken breast, paprika, and carrot powder. It has 50 Calories, 40 mg sodium, 10 grams carbohydrates, 1 gram sugar, 2 grams protein, zero trans or saturated fat, and 2 mg cholesterol. In addition to porridge, HS F&D Co. also offers a range of rice-based snacks. Their organic Baby Rice Snack - available in both plain and pumpkin flavors - is a delight. Ispoon Rice Pop is made with rice, brown rice, onion, pumpkin, beet, spinach, shiitake mushrooms and sesame seeds, and comes in two flavors: onion and pumpkin. Ispoon Sommi Pop comes in two flavors, red and yellow, and is a rice cracker with a soft, cotton-like texture. There are also rice pasta and rice flour products. Ispoon Organic Rice Pasta is gluten free and has the chewy texture and mild flavor of organic rice. Ispoon Powder Step makes baby food easy to prepare. The grain size of the powder varies so that it can be divided into early, middle and late stages according to the number of months of the child. In a significant move in August, the company began exporting rice sticks to the U.S. These are made using only heat and pressure, with tempting varieties such as Ispoon Banana Rice Stick, Ispoon Apple Rice Stick, Ispoon Strawberry Rice Stick, and more. In addition to rice products, the brand also offers soy sauce and salt. Their Ispoon Soy Sauce uses clean and safe brewed soy sauce made from fermented soybeans. It comes in two varieties: one for broth and one for mixing. The soy sauce is softened with the addition of kelp extract, concentrated vegetable extract, and concentrated onion extract. Ispoon Sea Salt is a processed salt product. It's made from 100% domestic oyster shells from FDA-certified clean regions and is naturally fermented to ensure allergy safety. This salt is enriched with the flavor and nutrients of shiitake mushrooms and combined with mineral-rich sea salt known for its high calcium content.

K-dessert is a hybrid of rice cake and hangwa (traditional Korean sweets), processed foods from rice. These desserts are easily digestible, nutritious, healthy and gluten-free, and are gaining new attention at home and abroad along with Korean culture. Rice cakes are mainly made from rice flour, glutinous rice flour, potato starch, or other cereal flours. They are classified according to whether they are pounded or steamed, like Sirutteok, or chewy and sticky, like Injeolmi, or crispy, like Jeonbyeong. Hangwa is made by fermentation. They add honey, malt syrup, sugar, or other sweeteners to grains, fruits, nuts, and more. Varieties include Yugwa, Yakgwa, and Jeonggwa. Among the world's fermentation desserts, hangwa stands out as a unique example. As of November 1, 2022, a total of 59 government-certified companies are dedicated to the production of traditional K-desserts. Of these, 40 are rice cake manufacturers and 19 specialize in traditional hangwa. Masters often lead these companies in their respective fields. Sixty-eight food masters have dedicated more than 20 years to their specific food categories or have preserved and implemented traditional methods in their production. In the rice cake industry, Kim Wang-ja of Kim Wang-ja Hongik Rice Cake Shop, Lee Yeon-soon of Food Masters Mall, Kim Young-sook of Bokryeong Johwago, and Ku Gyeong-suk of Sapyeong Rice Cake are among those who have received the Traditional Food Quality Certification. In the hangwa industry, distinguished figures include Choi Bong-seok of Gapgol Hangwa Myeongjin Agricultural Corporation, Kim Gyu-heon of Shingung Distribution, Park Sun-ae of Damyang Hangwa Myeongjin Food, Kim Hyeon-ui of Uiryung Jocheong Hangwa, and Shim Young-suk of Gyodong C&M. Recently, there has been a surge in the popularity of traditional Korean desserts, driven by millennials and Gen Z, along with the retro trend. Over the past decade, South Korea has seen a notable increase in the number of consumers enjoying post-meal desserts, which has developed into a significant culinary culture. As a result, the number of establishments serving rice cakes and hangwa as desserts has increased, and new products are being introduced to meet the demands of the younger generations. Recent offerings include ‘sticky rice cake muffins’, ‘petite rice cakes', 'strawberry cream cheese rice cakes', 'milk rice cakes’, ‘coffee cookie rice cakes’ and ‘corn cream cheese rice cakes’. Damyang Hangwa Myungjin Food, led by malted sweet rice puff master Park Sun-ae, has introduced 'chocolate covered hangwa' and 'stick bars' made with nuts. You can even enjoy rice cakes and hangwa desserts with new ingredients and flavors in specialty coffee shops. Sales of these products have soared on online retail platforms, and K-dessert innovations are expanding beyond domestic sales to international exports. Traditionally, Korean households took pride in making their desserts by hand, each with its unique regional characteristics. These desserts were reserved for special occasions such as holidays or ancestral rituals and were not typically part of everyday meals. However, the artisanal production of rice cakes and hangwa, often carried out by individuals or family-run cottage industries, has now evolved into specialized enterprises with modern facilities and on a larger scale. In addition, significant changes in research and development, self-packaging and processing technologies through patents, standardization and premiumization of products have boldly adapted to the demands of the modern era. These changes have gained popularity at home and abroad, driven by the preferences of domestic and international consumers who seek safe and high-quality food and express their disappointment with convenience snack products. This continuous evolution reflects the new transformation of K-desserts.