Relentless Innovation and Dedication: Rising as a Leading Company in Quality Management in Korea
Sengmyongmul Foods Co., Ltd. Recognized as an Excellent Enterprise in Quality Competitiveness at the National Quality Management Convention
Shinangchon’s Sengmyongmul Foods Co., Ltd. has been selected as an Excellent Enterprise in Quality Competitiveness at the 50th National Quality Management Convention, held on November 20 at COEX in Seoul.
This recognition reflects Sengmyongmul’s outstanding technological capabilities and product quality, and serves as a significant milestone that demonstrates the company’s continuous efforts in quality improvement and its strong business performance.
Hosted by the Korean Agency for Technology and Standards under the Ministry of Trade, Industry and Energy and organized by the Korean Standards Association, the National Quality Management Convention honors companies that contribute to the enhancement of national industrial competitiveness through exceptional quality management practices in the industrial field.
Among the awards, the “Excellent Enterprise in Quality Competitiveness” is granted to companies that have achieved excellent business outcomes through continuous improvement in systems, technologies, products, and services. Awardees are selected through a rigorous on-site evaluation by experts, based on criteria such as strategic planning, management systems, talent development, quality systems, product development, and technological capabilities.
Sengmyongmul Foods was highly praised for producing premium brewed soy sauce in its eco-friendly research and production complex, utilizing clean air, pure water, scientific management systems, and advanced facilities.
The company’s brewed soy sauce undergoes a fermentation and aging process lasting at least six months in a subterranean fermentation chamber, where microbial activity is optimized.
Fermented in traditional onggi jars, under year-round controlled temperature and humidity, and enhanced by 1,440 hours of classical music fermentation, this process deepens the flavor of the soy sauce.
Sengmyongmul Foods possesses competitive technologies, including a patented underground fermentation method and a proprietary starter culture that inhibits biogenic amine formation, and has strengthened its R&D system through its corporate-affiliated research institute since 2015.
As a result of these efforts, the company has obtained numerous certifications, including FSSC 22000, KS, and Vegan Certification, ensuring safe, high-quality products for consumers.
Sengmyongmul has also developed proprietary microbial strains, secured multiple patents, and received the Special Prize in the Korea Food Research Institute’s Food Technology Awards. These achievements have facilitated its expansion into the B2B market and export growth, including product sales on Amazon U.S..
Having contributed to Korea’s food culture for over 70 years, Sengmyongmul’s brewed soy sauce has become more than just a seasoning—it is recognized as a wholesome ingredient for family health.
Recently, it has also gained popularity as a meaningful gift for holidays, allowing consumers to express sincerity and care to their loved ones.
A company representative stated,
“We are honored to receive this award, and we will continue to share the richness of Korean food culture globally by delivering the highest quality products through ongoing research and innovation.”
