CJ CheilJedang is regarded as one of the leaders in exporting K-food. It sells more than 100 products in 70 countries, led by its global flagship products, dumplings 'Bibigo' and instant rice 'Haeparn.' The background of how CJ CheilJedang captured the taste of people around the world lies in 'Food Tech,' a combination of food and technology.
According to the Financial Supervisory Service's electronic disclosure system on the 3rd, CJ CheilJedang's food business segment sales in the first quarter of this year amounted to 2.9246 trillion won. This is a 3% increase compared to the same period last year. Of this, overseas food business sales reached 1.4881 trillion won, an 8% increase compared to the same period last year.
The largest share of overseas sales is attributed to the North American market, which is worth 1.247 trillion won. Sales in China and Japan have also increased by more than 15% as the sales of flagship products, including Bibigo, have expanded.
Last year, among CJ CheilJedang's food business segment sales (11.353 trillion won), overseas food business sales reached 5.5814 trillion won, accounting for nearly half. In the first quarter of this year, the percentage of overseas food sales in the food business was recorded at 50.9%.
The reason products like Bibigo and Haeparn have spread worldwide is attributed to the significant role of the food tech developed by the CJ CheilJedang Food Research Institute. Currently, four food tech technologies are applied to Bibigo: ▲ technology for maintaining moist dumpling skin even when cooked in a microwave ▲ technology for crispy dumpling skin without oil coating ▲ technology for juicy filling that tastes as if just made in a restaurant ▲ plant-based alternative meat processing technology. CJ CheilJedang is not only utilizing technical capabilities but also sharing recipes that incorporate these technologies.
Kim Ji-yeon, the chief researcher of the Frozen Food Center at CJ CheilJedang, noted during a presentation at an international conference hosted by the Korean Society of Food Science held at the Kim Dae-jung Convention Center in Gwangju on the previous day that they are focusing on technology to expand the market for Korean-style dumplings Bibigo. He added, "We have also concentrated on technology that allows for enjoying high-quality dumplings using convenient cooking methods such as microwave and air fryer."
The chief researcher introduced the technology for enhancing the texture of dumpling skin as a representative example. By adding a new material to the gluten and gliadin structure in the dumpling skin dough, it retained moisture. This allows consumers to enjoy moist dumplings even with microwave cooking methods. Additionally, a technology was developed to loosen the square bonding molecular structure within the dumpling skin to achieve a crispy texture with microwave cooking, which is currently applied in the 'Bibigo Crispy Dumpling' sold across the United States.
The chief researcher explained, "The cooking method provided with the Bibigo Crispy Dumpling package uses a kitchen towel under the dish in the microwave to eliminate almost all moisture. It is a collaboration of convenient cooking methods and technology capabilities." In addition, they are preparing to enter the market for Muslims and vegans who cannot consume pork by developing curds (chunks) that substitute for the taste and texture of pork through alternative meat processing technology.
Haeparn is no different. Last year, Haeparn generated sales of 188 billion won in the United States, establishing itself as a steady seller following Bibigo.
Food tech has also been applied to Haeparn. Haeparn developed a special sterilization process that injects high-temperature steam into rice under high pressure to create a completely sterile environment inside the container, ensuring that rice maintains appropriate texture. It can be distributed for 9 months without preservatives since all microorganisms present in the rice and container have been completely eliminated.
The Haeparn container is made of a special material that can be used in boiling water as well as in microwaves. It is equipped with an oxygen barrier function. The sealing film has technology that blocks both oxygen and moisture, representing packaging technology that ensures quality doesn't change regardless of where it is shipped globally.
Park Kwang-soo, head of the packaging development team at CJ CheilJedang, explained that "the 21 fine notches engraved on the Haeparn are one of the technologies that allow anyone to easily open it while keeping it sealed during the delivery process," adding, "When there are 22 notches, the film is hard to tear, and with 20, it can even open during transportation, so we found a balance point at 21 notches."
CJ CheilJedang is also focusing on developing packaging made from recyclable materials while considering ESG (Environmental, Social, Governance) management.
Meanwhile, this international conference is being held under the theme 'Pioneering Future Connection in Food Tech' from the previous day until the 4th. Food experts and industry representatives from both domestic and international backgrounds will gather in one place to discuss the future of the food industry.