Sempio announced on the 6th that it has signed a memorandum of understanding with the Korea Food Research Institute (KFRI) to strengthen cooperation in creating new food markets and developing high-value-added foods and related technologies.
The signing ceremony was held on the 5th at Sempio's headquarters in Jung-gu, Seoul, with Sempio Foods CEO Park Jin-sun and KFRI Director Baek Hyun-dong in attendance. The two organizations plan to expand cooperation across various areas, including joint planning and execution of government projects, technology transfer and commercialization, product certification, technical support for product development to enter new markets, and R&D infrastructure exchange.
KFRI, established in 1987, is Korea's only government-funded research institute specializing in food. It conducts fundamental technology development and functional ingredient research to strengthen the food industry's competitiveness.
Sempio has long focused on microbial engineering as a future growth driver, investing approximately 5% of annual revenue in R&D. Its R&D center "Uri Fermentation Research Center," established in 2013, is Asia's only research institute specializing in plant-based fermentation. The center has secured fermentation technologies that control taste and aroma using approximately 3,000 microbial strains, along with functional substance production technologies. The company holds about 90 related patents.
These research capabilities have extended to product development and market expansion. "Yondu," a plant-based culinary seasoning, is now available at major U.S. retailers including Whole Foods and Albertsons. "Pea Soy Sauce," made from fermented peas, was recognized as an innovative product at Germany's Anuga and France's SIAL Paris before entering U.S. Costco stores.
Building on its fermentation technology, Sempio is expanding into the global B2B market with "Peptrich," a protein-derived functional ingredient brand, and "Savorich," a natural seasoning ingredient brand.
A Sempio official said, "Based on our accumulated fermentation technology and research capabilities, we will strengthen cooperation with KFRI to contribute to expanding domestic and international markets and enhancing the competitiveness of Korea's food industry."
