[INQ. NO. 1705C45] Until recently, fermented foods were regarded as nothing more than processed foods, Lately, however, they are becoming popular as new high value-added health foods due to the recognition of their microbial function and the consumer trend of “well-being.”
The Microbial Institute for Fermentation Industry (MIFI) has been selected for various national projects related to local functional foods, microbiological feeds, brewed foods, microbial fertilizers, and inner beauty products, and has been conducting comprehensive microbiological research on cultivation of native grass fermentation strains and lactic acid bacteria, and fertilizer intervention using livestock manure.
Sunchang Jangsoo Tomato-Fermented Gochujang (red pepper paste) produced by MIFI is prepared by blending various kinds of gochujang materials with tomato (25%) with high lycopene content and primarily fermented tomato juice blended with Korean native microorganisms (hay bacillus, Aspergillus oryzae) to improve its flavor and functionality (anti-diabetic, anti-obesity, immunity enhancement).
Sunhan Fermented Drip Coffee Bag is made by first selecting four top-quality varieties of coffee beans using the microorganisms (lactic acid bacteria, Bacillus subtilis) utilized in Sunchang, the mecca of fermented foods, and then fermenting them to reproduce the taste of Luwak coffee in a modern manner, It is a new-concept drip coffee with an abundance of rancid rice flavor that suits the palate of Koreans.
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