Rajesh Potineni, the global science & technology research leader at CJ CheilJedang, said on the 2nd, "The key to innovation must be consumer-centric. Our goal is to provide a sustainable experience with high-quality products that are not only delicious and healthy but also available anytime and anywhere."
Leader Potineni noted this during an international conference hosted by the Korean Society of Food Science and Technology held at the Kim Dae-jung Convention Center in Gwangju on the afternoon of the same day. The theme of the conference is "Pioneering future connection in food tech."
Leader Potineni stated that CJ CheilJedang is focusing on ▲developing safe and highly functional raw materials ▲consistent processing and automated production ▲packaging design incorporating emotional elements ▲product design optimized for regional regulations, supply chains, and consumer preferences.
He also mentioned that simply following consumer trends is not enough for innovation. He said, "Insights into consumers are not sufficient. We must lead with 'unarticulated needs,'" and added, "For this, core areas such as raw material research, processing methods, and packaging must be organically consolidated."
According to the presentation on that day, CJ CheilJedang is also conducting research on 'alternative food,' which is at the core of the future food industry. Leader Potineni said, "We are focusing not only on alternative protein research but also on developing new varieties to respond to reduced crop yields due to climate change," adding, "We plan to launch a cabbage that can withstand high temperatures and grow in lowlands next year." He also mentioned technologies for land-based farming of seaweed that has seen decreased production due to rising water temperatures and rice that is resilient to high temperatures.
Additionally, CJ CheilJedang is using AI (artificial intelligence) and VR (virtual reality) technology to anticipate consumer experiences and incorporate them into products. A notable example is real-time sensory data analysis technology. A system has been established to satisfy the segmented consumer demands for preferred flavors, consistent high quality, and nutritional elements for health.
Leader Potineni remarked on packaging, stating, "Packaging is not just a container. It is a means responsible for the brand’s story, sustainability, and consumer safety," and mentioned researching ▲packaging that remains unchanged due to the expansion of e-commerce ▲heat-resistant packaging designed for frozen food ▲packaging aimed at differentiated consumer experiences ▲edible packaging as an alternative to plastic.
Gregory Yep, the representative of the food division at CJ CheilJedang, who was scheduled to attend the conference, was absent. Instead, he introduced the areas CJ CheilJedang is focusing on through a video lasting about 10 minutes.
Representative Yep mentioned ▲consumer insights ▲next-generation materials ▲advanced processing technology ▲packaging changes ▲global adaptability that allows for localization, stating, "I believe the future of food innovation is centered around five interconnected areas." He added, "The food industry, based on science and technology, will create solutions that ensure taste and health while being sustainable and globally competitive."
Meanwhile, this international conference will be held from the 2nd to the 4th. Domestic and international food experts and industry representatives will gather to continue discussions on the future food industry.