Core Mission and Values

Product Portfolio

Commitment to Quality

Innovation Meets Tradition

Sustainability and Responsibility

Global Reach

Vision for the Future

Food upcycling is the process of creating new products or items by reusing otherwise discarded or unused food ingredients. Unlike traditional recycling, which repurposes materials at a similar value level, upcycling transforms these ingredients into new, higher-value products. This approach not only reduces food waste generated during production, distribution and consumption, but also maximizes the use of existing food resources, helping protect the environment and promote a sustainable food industry. In South Korea, the market for upcycled food is expanding in parallel with the rapid growth of the food tech sector, with various upcycled products emerging from the industry. This trend is expected to gain further momentum as consumer awareness of environmental sustainability and value-driven consumption continues to grow. In 2022, the Ministry of Agriculture, Food and Rural Affairs included upcycled food as one of the “10 Core Food Tech Innovations” that the ministry aims to promote. By 2026, a dedicated research and development support center focusing on food upcycling technology and commercialization will be established in Naju. Upcycled food products can be broadly categorized into two main types based on the materials used: those made from food byproducts and those made from imperfect or “ugly” products with low marketability. Examples of products made from food byproducts include RE:HARVEST’s “RE:NERGY Powder” energy bars, which are made by reusing byproducts from beer brewing and Sikhye (traditional Korean rice drink) production, and Pulmuone’s “Earth Diet Tteokbokki,” which are made from tofu scraps and soy pulp. Upcycled products using imperfect products include Bumpy Factory’s “Bumpy Vegetable Pickles,” Korea Pear Agricultural Cooperative’s “Pear Juice,” and Samsung Welstory’s “B. YUMMY” healthy convenience foods, all of which use surplus or discarded agricultural products. Although the upcycled food sector in South Korea is still in its infancy, it holds immense potential for innovative business models. Unlike the highly competitive traditional food industry, the upcycled food market offers a wealth of untapped opportunities. Companies can leverage unique ideas and cutting-edge technologies to gain a competitive edge in this emerging field. As environmental protection and sustainable development become global priorities, upcycled food will undoubtedly play a pivotal role. Both businesses and consumers must actively engage in and support this important initiative.

Sauces, which used to play a secondary role in enhancing the flavor of food, have become essential ingredients that give dishes a distinctive character. In Korea, everyone who loves to cook has their own signature sauces. Even famous restaurants owe much of their distinctive flavors to their house-made sauces. The same ingredients can taste completely different depending on the type and application of the sauce. Remarkably, the creation and use of personalized sauces tailored to the diverse tastes of people has become commonplace even for home cooks and casual food enthusiasts-not just for professional chefs or fine dining establishments. The Korean restaurant GYUBAN is an excellent illustration of this trend. The restaurant is led by Kim Ji-young, a former culinary director of the iconic Korean drama Dae Jang Geum. They offer a seven-course dinner with appetizers and desserts, as well as four main dishes. Two of the dishes feature GYUBAN’s signature sauces, which contribute to their distinctive flavors. The beef bulgogi and grilled deodeok (a Korean root vegetable) are marinated in a special soy sauce that enhances the distinctive umami of premium Korean beef. And the cod is grilled with a red chili paste-based “Gangjeong Sauce” (sweet rice puff sauce) that neutralizes the fishy odor while delivering a deep, clean flavor. GYUBAN’s signature sauces are the perfect balance of depth and clarity that sets the restaurant’s dishes apart. Choi Eun-san gets up at 6 a.m. to make herown breakfast. The girl, who will be a fifth-grader next spring, has been doing this since she was in second grade. With guidance from hermother, a graduate of a renowned French culinary school, Eun-san has developed herown sauces to suit his tastes. Initially, she spent a few months spreading strawberry and blueberry jam on toast, but now she creates herown peanut mayo sauce, which she uses as a dip for toast or Mont Blanc pastries. The sauce is sweet, nutty, and slightly salty, made by combining peanut butter and mayonnaise in a 1:1 ratio with a pinch of salt and a drizzle of honey. For herfavorite chicken drumsticks and grilled beef, Eun-san prefers a spicy and creamy Sriracha mayo sauce, made by mixing Sriracha sauce and mayonnaise in a 1:0.75 ratio. This growing trend of creating personalized flavors with sauce combinations, as seen with Eun-san, highlights the expansion of the global sauce market. Health-conscious Millennial and Gen Z consumers are increasingly inclined to make their own sauces with pre-made products such as traditional Korean gochujang (red chili paste) and ganjang (soy sauce). In particular, the global popularity of spicy Korean dishes such as tteokbokki (stir-fried rice cakes) and ramen has fueled interest in bold and fiery K-Sauce flavors. As the world increasingly appreciates the distinctive flavors and aromas of Korean cuisine, international demand for K-Sauce products created by Korean companies continues to grow. Established in 1978, Woomtree Co., Ltd. holds the largest domestic market share in fresh wasabi. Leveraging its expertise in producing traditional sauces such as soy sauce and red chili paste, the company now produces more than 80 Korean sauces, including Meat n E Sauce, Meat n Roasting Sauce, Spicy Chicken Feet Seasoning, and Matjjang Tteokbokki Sauce. In particular, Woomtree has successfully localized its sauces for international markets, such as Soy Sauce for Marinated Crab in Thailand and Capsaicin Sauce in Indonesia. Other popular products, such as Samyang Foods’ Buldak Sauce and Kyochon Chicken’s K1 Hot Sauce, made with Korean-grown Cheongyang peppers, are also rooted in traditional Korean condiments. Last year, the domestic K-Sauce market was estimated at approximately KRW 3 trillion, with exports reaching USD 384 million to 139 countries.