On December 21, 2023, SUJISLINK organized an explanatory and demonstration event on low-carbon environmental catering at Seoul Performing Arts High School, targeting catering staff, faculty, and students. Low-carbon environmental catering emphasizes vegetarian-based menus in school meals to promote student health and reduce greenhouse gas emissions, thereby contributing to preserving the global environment.During the event, SUJISLINK presented student-favorite catering menus such as meatballs, spicy chicken stir-fry, kimbap, and chicken nuggets made from their branded HMMA TVP (High Moisture Meat Analogue Textured Vegetable Protein). These dishes garnered enthusiastic responses from the students.One school representative who participated in the tasting session noted that with the increasing trend of health consciousness among MZ teenagers, SUJISLINK’s high-moisture plant-based protein foods are expected to quickly establish successful implementation of low-carbon environmental catering.To meet the demand for low-carbon environmental catering in Seoul and nationwide high schools, SUJISLINK recently equipped itself with the largest HMMA TVP production line in the country last November, starting with Seoul Performing Arts High School.

On November 14th, 2023, SUJISLINK held a tasting event at domestic catering company, gathering representatives related.  The event showcased HMMA (High Moisture Meat Alternative), a plant-based protein food developed in collaboration with Unilever Korea (www.unilever.co.kr) and their Knorr sauces.The event featured various Korean dishes such as hamburger steak, bulgogi, chicken nuggets, sweet and sour chicken, and spicy chicken, all prepared using HMMA, which drew significant interest from attendees. These plant-based protein products, dubbed fourth-generation products, boast a chewy and tender texture that makes it easy to recreate a variety of Korean dishes that traditional meat alternatives have struggled to achieve.In addition to showcasing versatility with various Knorr sauces, the event demonstrated the potential for recreating not only local Korean cuisine but also international dishes. After a brief product introduction, participants sampled the plant-based protein food and expressed surprise and delight at its similarity to real meat.A representative from SUJISLINK noted that the event reaffirmed the product’s excellence and emphasized the company’s commitment to promoting the product to a wider audience.

With the arrival of the low-carbon era, global interest in ‘Alternative Protein Foods' is on the rise, drawing attention to the industry.  In the early 2010s, 'alternative protein foods' were often considered imitations of meat, such as 'soy meat.’ However, they have recently evolved in terms of taste, texture, and nutrition to the point of closely mimicking meat.As a result, the variety of alternative meat types has expanded, including chicken, pork, and beef, and now there are even plant-based alternatives to fish emerging.In Korea, the growing number of vegetarians, flexitarians, and reducetarians has led to a positive market outlook, with specialized companies (food tech firms) proliferating. (continue)Link : Kyeongin Newpaper (http://m.kyeongin.com/)

North Gyeongsang Province, in partnership with Pohang City and the Gyeongbuk Economic Development Institute, hosted a global forum on the 1st titled "Building Alternative Food Ecosystems (BAFE)" at the Change Up Ground in Pohang. Alternative foods refer to plant-based or insect-based protein foods, as well as cultured meat, that can replace animal proteins. The forum was attended by around 150 participants, including representatives from international organizations specializing in alternative protein like GFI, overseas equipment manufacturers related to alternative foods, research institutions, and startup companies.Before the forum began, a memorandum of understanding was signed between local governments and companies to collaborate on fostering alternative foods, joint research on processing technologies, sharing advanced food technologies, and supporting the establishment of an alternative food industry ecosystem. (continue)Link : Yeonhap News (https://www.yna.co.kr/)

A consultative body was formed to explore future strategies in food technology through the agricultural, academic, research, and governmental sectors. On the 21st, North Jeolla Province held an inauguration ceremony for the 'FoodTech42 Alliance' in its comprehensive situation room, which consists of food technology-related companies, research and support institutions, universities, and investment advisory firms.The ceremony was attended by Kim Kwan-young, Governor of North Jeolla Province, Yang Ju-pil, Director General of Food Industry Policy at the Ministry of Agriculture, Food and Rural Affairs, and over 100 representatives from various organizations and companies.FoodTech is a portmanteau of 'food' and 'technology' and refers to a new industry that combines advanced technologies such as information technology (IT), biotechnology (BT), and artificial intelligence (AI) through the entire process of food production, distribution, and consumption. (continue)Link: Segye Newspaper (https://segye.com/)