Bakery chain Paris Croissant to be split into operating, investment entities SEOUL, November 24 (AJP) - South Korea’s SPC Group said Monday it will divide its affiliate Paris Croissant into two separate business and investment entities as part of a corporate restructuring plan approved at a board meeting on Nov. 21. The company began notifying employees of the changes, which it said are intended to streamline decision-making and clarify the responsibilities of Paris Croissant, which also functions as a de facto holding company within the group. A shareholder meeting to finalize the plan will be held before the end of the year, SPC said. As part of the overhaul, Paris Croissant will merge with SPC Co., its wholly owned subsidiary that provides legal, public relations, and compliance support for the group. These functions will continue after the merger. SPC Group emphasized that all employees will remain in their current roles and that there will be no changes to pay, working conditions or benefits. * This article, published by Aju Business Daily, was translated by AI and edited by AJP. 2025-11-24 16:18:37

OPINION: Why K-food must become trusted global brand SEOUL, October 31 (AJP) - Korean food has become a fixture on dining tables around the world. In New York, restaurants serve gochujang-marinated steak. In Paris, supermarkets feature kimchi sections. Across Southeast Asia, spicy instant noodles have achieved near–pop culture status. Even in the United States, retailers like Costco and Walmart now boast bustling K-food aisles. What began as a culinary curiosity has evolved into a living cultural experience — one that connects people to the broader phenomenon of the Korean Wave. Yet the success of K-food remains fragile. For now, its global rise leans heavily on the momentum of K-pop, K-drama, and other cultural exports. Without strategic policy support and a cohesive national brand, its growth could prove short-lived. To endure, K-food must move beyond being a popular export and become a symbol of national philosophy and trust. So far, the government has concentrated on expanding exports, from smart farming initiatives to the promotion of traditional liquors. But the focus has largely remained on boosting sales volume. True competitiveness, however, begins not with quantity but with credibility. Korea should export not only its products, but also the values and identity they represent. The most successful global industries do precisely that. K-beauty markets a philosophy of natural, sustainable self-care. K-content — from film to television — conveys Korean emotion and creativity. Likewise, K-food must sell trust: the assurance that what comes from Korea is not only delicious but also safe, healthy, and authentic. In today’s markets, stories matter as much as products. To many abroad, kimchi is more than fermented cabbage — it is a symbol of well-being and national pride. To make that story compelling, scientific evidence must back it up. If research can prove the nutritional and probiotic benefits of Korean foods, then the narrative of “kimchi = health = K-food” will carry genuine power. Trust in K-food should rest on two pillars: health and safety. Rigorous scientific data can affirm its health benefits, while internationally recognized certification systems can guarantee its quality and safety. When these two forms of trust converge, K-food will evolve from a culinary trend into a lasting global brand. Thailand offers a valuable precedent. Its “Global Thai” campaign, launched in 2002, unified cuisine, culture, and tourism under the slogan “Thailand: Kitchen of the World.” In doing so, it positioned Thai food as not only flavorful but also reliable — and transformed Thailand into a trusted culinary nation. South Korea stands at a similar crossroads. Its cultural exports — from pop culture to cuisine and traditional liquor — are shifting from the idea of “seeing Korea” to “tasting Korea.” The government is now strengthening brand strategies that connect food exports, cultural industries, and public diplomacy. K-food globalization is no longer just an industrial project; it has become a central pillar of national identity. What South Korea truly needs to export, then, is not just food, but philosophy — the integrity and dignity embodied in the name “Korea.” The success of K-food will depend on whether the country can embed that philosophy into a brand the world can trust. It is time for South Korea to move from being a nation that sells to a nation that is remembered — from a “K-food selling nation” to a “K-food trusted nation.” * This article, published by Aju Business Daily, was translated by AI and edited by AJP. 2025-10-31 09:33:53

Kolmar Korea to develop AI-driven cosmetics factory under government project SEOUL, October 20 (AJP) - Cosmetics manufacturer Kolmar Korea said Monday that it has been chosen by the Ministry of Trade, Industry and Energy to lead the development of an artificial intelligence–integrated autonomous manufacturing system for cosmetics — an ambitious effort to transform how beauty products are made. The initiative, known as the AI Factory Project, aims to surpass current “smart factory” systems by using real-time data and AI models to autonomously optimize production. The company said it plans to modularize each stage of production — from planning and manufacturing to quality control and packaging — and apply AI. Kolmar Korea expects the system to cut rework caused by defects, boost efficiency and allow its facilities to quickly adjust to shifting consumer preferences in the fast-paced beauty market. The project will run from September 2025 through December 2029. The company’s key responsibilities include building an integrated production data platform and developing AI systems capable of autonomously controlling manufacturing processes. Kolmar Korea began automating its operations in 2019, when it introduced a smart factory system that has since reduced manufacturing defects by 42 percent. “Being selected as the sole lead company in the cosmetics industry for this project recognizes our technological and innovative leadership,” the company said in a press release. “We aim to strengthen K-beauty’s global competitiveness and raise productivity across the industry.” Headquartered in Seoul, Kolmar Korea operates production facilities in South Korea, the United States, Canada and China. The company said it plans to expand the AI manufacturing system to its global bases and gradually apply it across its subsidiaries. * This article, published by Aju Business Daily, was translated by AI and edited by AJP. 2025-10-20 16:21:14

INTERVIEW: Samyang's food research chief leads push for healthier kind of sweetness SEOUL, October 14 (AJP) - As South Korean consumers increasingly seek healthier diets, the nation’s food industry is rapidly moving toward low-sugar and zero-sugar products. Among the companies leading this shift is Samyang, which has emerged as a major player in the market for allulose, a natural, low-calorie sweetener. Samyang began producing allulose in 2016, becoming one of the first Korean firms to enter the zero-calorie sweetener market. The ingredient offers about 70 percent of sugar’s sweetness but with almost no calories. It is now widely used in beverages, sauces and desserts that aim to cut sugar without sacrificing taste. This year, Samyang became the first foreign company to receive China’s new food ingredient certification for allulose — a recognition of its technological and global competitiveness. To learn more about the company’s strategy and research, we spoke with Han Jeong-sook, head of Samyang’s Food Research Center. Q: What exactly is allulose, and why is it gaining attention? A: Allulose is a monosaccharide with a structure similar to fructose. It provides a sweetness close to that of sugar but has nearly zero calories. Because it doesn’t affect blood sugar or insulin levels, it’s suitable for low-sugar or diabetic-friendly products. Unlike other sweeteners, it also replicates sugar’s key functions — such as viscosity and caramelization — without digestive side effects. Q: How does Samyang’s production process differ from others? A: We use naturally derived microorganisms to produce enzymes that convert fructose into allulose. This process is recognized as non-GMO, which is rare globally. It reflects our focus on transparency and safety, two qualities that consumers value highly. Q: What challenges did you face in the early stages? A: When we started, allulose was still unfamiliar to the food industry. There was little knowledge about how to apply it, and high production costs made it hard to compete. Over time, we stabilized our process, improved productivity, and achieved better economic efficiency. Q: When did allulose start to gain traction in the market? A: The turning point came as zero-calorie drinks and low-sugar products became popular. Consumers began to notice allulose because it delivers a sugar-like taste without the calories. Today, it’s used in sauces, desserts and even ice cream. Q: Samyang has mentioned combining allulose with dietary fiber. Could you explain that research? A: We’re studying combinations of allulose with fibers like resistant maltodextrin. These blends could improve gut health and help control blood sugar while maintaining sweetness and texture. It’s part of our broader goal to make sweetness functional as well as enjoyable. Q: How is Samyang expanding internationally? A: Demand for allulose is growing quickly in North America, the world’s largest low-sugar market. We’re expanding collaborations with local companies and plan to enter Europe, Australia and Southeast Asia. Our established regulatory framework will help us accelerate this expansion. Q: What new areas of research are you focusing on? A: Allulose is already used in beverages, bakery products, dairy, sauces and gummies. Our next step is to apply it to health and sports nutrition. We’re also studying its anti-obesity and antioxidant properties, which could lead to applications in functional foods. Q: As a research leader, what is your long-term goal? A: People naturally crave sweetness, but it should be something they can enjoy safely. Samyang’s mission is to create healthy sweetness — products that blend allulose with fibers and proteins to provide both taste and wellness. Our vision is simple: to let people enjoy sweetness without guilt. * This article, published by Aju Business Daily, was translated by AI and edited by AJP. 2025-10-14 08:52:35

Jeju Samdasoo, Korea's top bottled water brand, eyes global expansion SEOUL, October 02 (AJP) - For nearly three decades, Jeju Samdasoo has dominated South Korea’s bottled water market. Now, the company is turning to international markets in search of growth, as competition at home intensifies and consumer habits shift. Baek Kyung-hoon, chief executive of Jeju Development Corporation, which produces Samdasoo, said the company is targeting 600 billion won, or about $435 million, in revenue by 2035. “Domestically, our real competitors are coffee and water purifiers, not bottled water brands,” Baek told reporters Wednesday, noting that the market is crowded with more than 300 rivals and showing signs of stagnation. Samdasoo has maintained its No. 1 position at home, he said, thanks to strict quality controls, from water sourcing to distribution. Overseas, the company currently exports to 17 countries, accounting for 60 percent of South Korea’s bottled water exports. But sales rely heavily on tourists and expatriates. “We need strategies targeting local consumers for sustainable growth,” Baek said. In Southeast Asia, Samdasoo is testing new tactics: using influencers and student ambassadors for social media campaigns in the Philippines, Singapore and Vietnam, while expanding retail displays. In China, the company is considering packaging tailored to local preferences, such as paper packs. In smaller markets, Samdasoo plans to start with online channels before building offline distribution. The expansion comes with thinner margins, given higher logistics and promotional costs. But Baek emphasized long-term growth over short-term profits, pointing to recent years of double-digit export gains. The company is also betting on sustainability as a differentiator. It has pledged to cut plastic use by half by 2030 under its “Green Whole Process” initiative. Samdasoo has already light-weighted its bottles and plans to make more than 90 percent of products label-free by next year. A new smart factory, due in 2027, will specialize in recycled and bio-based PET. Baek said he hopes to leave behind a stronger foundation for global expansion. “We need to sharpen our identity as a brand that is not just from Jeju, but for the world,” he said. * This article, published by Aju Business Daily, was translated by AI and edited by AJP. 2025-10-02 10:38:05

[[South Korea-Japan Ties]] Food makers set sights on Japan to conquer global palates Editor's Note: Aju Business Daily is publishing a special series to mark the 60th anniversary of the normalization of diplomatic ties between South Korea and Japan. The series reflects on the renewed relationship between the two neighbors. SEOUL, September 30 (AJP) - With South Korean cuisine's growing global appeal, Japan is emerging as the next key market for its further growth. According to a report released by the Ministry of Agriculture, Food and Rural Affairs on Monday, exports of agricultural products and other food items to Japan reached a record $9.98 billion last year, boosted by shipments of instant noodles surging 31.1 percent to US$1.2 billion. If this upward trend continues, total annual exports to the neighboring island country are expected to surpass $10 billion this year, prompting many market researchers to raise rosy prospects that Japan's processed food technology and distribution networks would accelerate South Korean food's expansion. If this upward trend continues, total annual exports to the neighboring island country are expected to surpass $10 billion this year, with many market analysts predicting that Japan's advanced processed food technology and streamlined distribution networks could further accelerate the growth of South Korean food products. Japan's demand for high-end processed foods, combined with its extensive supermarket and convenience store chains, fits well with South Korean products, which offer diverse variations including small-quantity items that cater to customers' fast-changing tastes, making Japan an ideal market for localization and joint development. Companies are gaining ground in the market. Instant noodle maker Samyang Foods has expanded its customers in Japan through its local subsidiary, having sold over 100 million units of its signature spicy "Buldak" noodle series from January 2020 to June 2025. Another South Korean noodle giant Nongshim has opened a pop-up store in Tokyo's popular Harajuku district and collaborated with Japanese restaurant chain Yakiniku King to offer its "Shin Ramyun" series. Its latest "Shin Ramyun Toowoomba" cup noodles sold one million units in just two weeks after release across all 7-Eleven stores there. Meanwhile, CJ CheilJedang has invested around $100 million in a factory in Kisarazu, Chiba Prefecture, to produce its 'Bibigo' products locally, with dumpling sales rising about 28 percent in the first half of this year. This marks the first instance of a South Korean food company opening a factory in Japan, signaling a major step in local production. The retailer has also set up pop-up stands in around 200 Don Quijote stores, with plans to expand to more than 600 by the end of this year. Japanese convenience stores are adding South Korean products to their shelves, with Lawson offering lunch boxes made with Bibigo hot pepper paste and 7-Eleven hosting events featuring low-sodium, small-packaged South Korean foods. Government-level efforts to promote South Korean food overseas continue, with the Ministry of Agriculture, Food and Rural Affairs hosting the 2025 APEC Food Security Ministerial Meeting in Incheon in August to discuss explore export opportunities with Japan and China. In May, South Korea held promotional events at the Osaka Expo to showcase Korean food to participants, including consumers and retailers. Industry experts believe that partnerships with local Japanese companies will accelerate market entry and help tackle highly regulated markets such as North America and Europe in the future. "Japan is a strategically important market that will help us expand into other regions," one exporter said. * This article, published by Aju Business Daily, was translated by AI and edited by AJP. 2025-09-30 09:59:25