Journalist

Ham Seon-ok
  • Daehan Flour Mills to Cut Flour Prices by an Average 4.6% Starting Next Month
    Daehan Flour Mills to Cut Flour Prices by an Average 4.6% Starting Next Month Daehan Flour Mills said Tuesday it will cut prices on some flour products by an average 4.6% starting Feb. 1, citing the government’s push to stabilize prices. The cuts apply mainly to large 20-kilogram products supplied to businesses, including Gompyo Premium Noodle Flour (Australian wheat), Gom (first-grade all-purpose) and Elephant (first-grade bread flour). They also cover 3-kilogram, 2.5-kilogram and 1-kilogram products supplied to retailers. A company official said external factors remain uncertain, including recent tariff talks with the United States, but the won-dollar exchange rate has been gradually stabilizing. The official said the company decided on the cut to align with the government’s price-stability policy and respond to consumer demand, adding that it hopes the move will help ease household grocery costs.* This article has been translated by AI. 2026-01-28 17:12:25
  • Lotte Wellfood Launches Premium Ghana Winter Berry Chocolates With Kim Yuna Campaign
    Lotte Wellfood Launches Premium Ghana Winter Berry Chocolates With Kim Yuna Campaign Lotte Wellfood has unveiled an ad campaign featuring Kim Yuna for its “Premium Ghana” line as it targets the winter dessert market. Lotte Wellfood said Tuesday it released the campaign alongside the launch of three limited-edition winter products. The campaign follows a teaser video released in December after Kim was named the brand ambassador. The main campaign consists of three videos highlighting the limited-edition “Triple Berry,” “Cookie Berry” and “Langue de Chat Cheese Berry.” The ads show Kim opening a large jewelry box in a snow-covered plaza and discovering the products, while emphasizing the colors of berries such as strawberries, raspberries and bokbunja (Korean black raspberry). “Premium Ghana Triple Berry” is a shell chocolate coated in rich Ghana chocolate, with a filling made from strawberries, raspberries and bokbunja, plus strawberry syrup. “Premium Ghana Cookie Berry” layers milk chocolate, triple-berry chocolate and berry powder over a chocolate butter cookie for varied flavors and textures. “Premium Ghana Langue de Chat Cheese Berry” coats a cream-cheese langue de chat cookie with strawberry chocolate. The campaign will run through Feb. 14 on TV and major platforms including YouTube, Instagram and Netflix, the company said. The three winter limited-edition products are being sold through major channels including big-box retailers, convenience stores and e-commerce sites. Lotte Wellfood launched Premium Ghana in 2023 as a higher-end line of Ghana chocolate and has expanded it beyond chocolate into desserts. Based on recipes from professional chocolatiers, the company blends cacao with other ingredients to create a deeper, balanced flavor, and has broadened the lineup to include chocolate bars, bite-size chocolates, shell chocolates, biscuits and ice cream. A Lotte Wellfood official said the campaign was designed to create synergy between Kim, “who fits the winter image,” and the three new berry-themed products, adding that the company plans to keep strengthening Premium Ghana’s image as a premium chocolate dessert brand. * This article has been translated by AI. 2026-01-28 16:48:00
  • Binggrae to merge Haitai, tightening grip on South Koreas ice cream market
    Binggrae to merge Haitai, tightening grip on South Korea's ice cream market SEOUL, January 13 (AJP) - Binggrae said Tuesday it will merge its wholly owned subsidiary, Haitai Ice Cream, into the parent company, a move aimed at improving efficiency and sharpening competitiveness in South Korea’s ice cream market. Binggrae's board has approved the merger plan, under which Binggrae will absorb Haitai Ice Cream, which it has owned outright since 2020. Binggrae plans to hold a final board vote on Feb. 12 and complete the merger on April 1. Since acquiring Haitai Ice Cream in October 2020, Binggrae has pursued joint marketing and operational integration, including shared logistics centers and sales offices. The company said Haitai returned to profitability within two years of the acquisition and has continued to post sales growth. Biggrae said the merger will allow the two firms to respond more nimbly to shifting market conditions by consolidating overlapping organizations, unifying work processes and optimizing infrastructure to improve profitability. Binggrae also plans to expand sales through overseas markets and e-commerce channels. Its ice cream portfolio includes Melona, Together and Bungeo Samanco, while Haitai Ice Cream’s brands include Bravo Cone, Nugaba, Ssangssangba and Babambar. According to data from the Korea Agro-Fisheries & Food Trade Corp., Binggrae and Haitai Ice Cream together held a 41.7 percent share of South Korea’s ice cream market in 2024. 2026-01-13 14:47:13
  • A deadly cab crash near Jonggak station in Seoul kills 1, injures 9, 4 of them foreigners
    A deadly cab crash near Jonggak station in Seoul kills 1, injures 9, 4 of them foreigners SEOUL, January 03 (AJP) -A taxi sped onto a sidewalk near Jonggak Station in central Seoul on Friday evening, striking pedestrians and two vehicles to leave one dead and nine injured, officials said. The crash happened about 6:05 p.m. on a road in front of Jonggak Station on Seoul Subway Line 1, according to the Jongno Fire Station and other authorities. The taxi hit people in a crosswalk and then collided with two vehicles, they said. Nine people, including four foreigners, suffered injuries ranging from serious to minor. A woman in her 40s was found in cardiac arrest and was taken to a nearby hospital while receiving CPR but later died. Another woman in her 30s with a pelvic injury was also hospitalized. Four of the injured were passengers in the taxi, officials said. One was an Indian, and three others Indonesians. The taxi came to a stop after hitting a roadside barrier on the sidewalk. A fire was reported in one vehicle during the collisions, officials said. Police restricted access to the area, citing concerns about a possible explosion based on the condition of the vehicles. Police said the taxi driver, in his late 70s, showed no signs of alcohol or drug use. * This article, published by Aju Business Daily, was translated by AI and edited by AJP. 2026-01-03 07:54:18
  • South Koreas Daesang to buy German amino-acid maker for $36 million
    South Korea's Daesang to buy German amino-acid maker for $36 million SEOUL, December 18 (AJP) - South Korea's Daesang Corp. said on Thursday it will enter the pharmaceutical biotechnology sector through the acquisition of AMINO GmbH, a German company specializing in pharmaceutical-grade amino acids. In a regulatory filing, Daesang said it will acquire a 100 percent stake in AMINO for about 50.2 billion won ($36 million). The company said it is in the process of securing the necessary regulatory approvals and aims to complete the transaction by March 2026. Founded in 1958, AMINO manufactures pharmaceutical amino acids used in intravenous solutions, clinical nutrition products and cell culture media, as well as excipients used in biopharmaceutical production. The company operates a research center and three manufacturing facilities in the Prellstedt area of northern Germany and supplies major global biopharmaceutical companies and medical nutrition specialists. Daesang said the acquisition will allow it to enter the high-value pharmaceutical amino-acid market, citing steady growth in demand for IV solutions and patient nutrition. The company also pointed to rising demand for inputs linked to the growth of biopharmaceuticals, including protein-, gene- and cell-based therapies. AMINO’s purification technology, manufacturing infrastructure and experience navigating European regulatory requirements are expected to be key assets as Daesang expands into pharmaceutical biotechnology, the company said. “This acquisition is a strategic investment that enables Daesang to expand beyond its existing materials business into the high-value pharmaceutical biotech market,” CEO Lim Jung-bae said in a press release. “We will strengthen our competitiveness in pharmaceutical amino acids by leveraging AMINO’s technology and global network.” 2025-12-18 15:29:38
  • South Korean food firms tap K-beauty boom for new growth
    South Korean food firms tap K-beauty boom for new growth SEOUL, November 27 (AJP) - South Korean food companies are accelerating their push into cosmetics and “inner beauty” products as slowing consumption and rising costs squeeze margins in their core businesses. The globally recognized K-beauty sector — supported by steady global demand and a strong manufacturing base — is emerging as an attractive diversification route. Industry sources say hy has expanded its probiotics research into skincare, developing products that use its HY7714 skin probiotic strain. Since debuting its first ampoule in 2023, the company has rolled out sunscreen and modeling packs, reinforcing a brand strategy that links nutritional supplements with topical skincare. Other firms are securing manufacturing capabilities directly. HiteJinro Group, best known for its alcoholic beverages, acquired cosmetics ODM producer B&B Korea — maker of brands such as d’Alba and Medicube — through its subsidiary Seoyoung E&T. The move enables the group to extend its portfolio into broader lifestyle businesses. Shinsegae Food has opted for an investment-led approach, committing 50 billion won to C&C International, a color cosmetics ODM company. Through participation in the “Beauty Synergy 2025 Private Equity Fund” established by Ascent Equity Partners, the company secured a 36.9 percent stake. The investment is aimed at establishing a stable revenue source without taking on direct manufacturing or sales operations. Companies are drawn to the beauty sector’s different profit structure. Food production is vulnerable to swings in global grain prices and logistics costs, while cosmetics typically face lower cost volatility. Premium and high-functionality products also tend to deliver higher gross margins, with branding and channel strategy playing an outsized role. Food companies, analysts say, can leverage strengths in raw-material development, quality control and marketing as they expand into beauty. K-beauty’s global growth is another factor. South Korean cosmetics exports reached a record $5.5 billion in the first half of the year, up 14.8 percent from a year earlier, according to customs data. Markets are diversifying beyond China and the United States, with exports to South America climbing from $15.3 million in 2020 to $70.2 million last year, driven by rising demand in Brazil, Chile and other emerging markets. “With domestic food consumption stagnating, there’s mounting urgency around finding new growth drivers,” an industry official said. “K-beauty, with its expanding global footprint, is increasingly seen as a promising option.” * This article, published by Aju Business Daily, was translated by AI and edited by AJP. 2025-11-27 14:23:38
  • Bakery chain Paris Croissant to be split into operating, investment entities
    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
    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
    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: Samyangs food research chief leads push for healthier kind of sweetness
    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