Sengmyongmul Foods Co., Ltd.’s “Vegan Sengmyongmul Soy Sauce” Wins Special Prize at the 2022 Korea Food Research Institute Food Technology Awards

Sengmyongmul Foods Co., Ltd.’s “Vegan Sengmyongmul Soy Sauce” won the Special Award (President’s Award from the Korea Food Industry Association) at the 2022 Korea Food Research Institute Food Technology Awards.

On November 2, a representative from Sengmyongmul Foods attended the awards ceremony held at COEX in Samseong-dong, Gangnam-gu, Seoul, and shared the joy of receiving the prize.

Hosted by the Korea Food Research Institute, the Food Technology Awards have been held annually since 2016 to honor domestically produced and marketed food products that demonstrate technological innovation and market competitiveness.

The “Vegan Sengmyongmul Soy Sauce” is a premium soy sauce produced using a patented underground fermentation method and manufacturing system. In particular, by inoculating a patented lactic acid bacteria strain developed by Sengmyongmul Food Co., Ltd., it has been recognized for its technological excellence in reducing the formation of biogenic amines, which are a common issue in protein-based fermented foods. Moreover, in response to the growing global demand for vegan products, it was developed as Korea’s first vegan-certified brewed soy sauce, allowing even vegans to enjoy this essential Korean condiment.

A representative from Sengmyongmul Food Co., Ltd. said, “We are very pleased that this award has served as an opportunity to promote the excellence of Sengmyongmul Soy Sauce at a competition hosted by a professional institution that oversees KS certification of food products,” and added, “We will continue to strive to develop even better products in the future.”