Samyang Corporation Hosts Seminar Inviting Customers on "Specialty Food Ingredients for Sugar Reduction Solutions"

- Focus on alternative sweeteners Nexweet Allulose and soluble dietary fiber Fiberest Resistant Dextrin

- Attention drawn to the synergy between Allulose, high-intensity sweeteners, and flavors in research presentation

- Providing tasting samples applying Samyang's specialty ingredients (Nexweet, Fiberest) to help customer understanding

Samyang Corporation (CEO Choi Nak-hyun) announced that it successfully concluded a seminar on the 10th at JW Marriott Hotel Seoul, which invited over 300 customers, including employees and researchers.

Since 2017, the customer-invited seminar has been held biennially to promote the excellence of Samyang's specialty ingredients and expand connections with customers.

This time, the largest-ever seminar focused on the theme of "Specialty Ingredients for Sugar Reduction Solutions." Particularly, Samyang highlighted the alternative sweetener it produces, "Allulose," and the prebiotic ingredient, "Resistant Dextrin."

Samyang opened the seminar with presentations introducing the two specialty ingredients' development background, features, market status, and application products. Allulose is a zero-calorie alternative sweetener that is about 70% as sweet as sugar. Resistant Dextrin is a functional food ingredient that can help smooth bowel movements, suppress postprandial blood glucose elevation, and improve blood-neutral lipid levels. Samyang supplies Allulose and Resistant Dextrin under the global brands "Nexweet" and "Fiberest," respectively.

The presentation that received the most attention from participants that day was undoubtedly the research on the synergy between Nexweet Allulose and high-intensity sweeteners. Generally, zero-sugar beverages and foods use high-intensity sweeteners and flavors such as Stevia and Sucralose, but adding Allulose can adjust sweetness and flavor. Due to the different sweetening and taste profiles of Allulose compared to high-intensity sweeteners, it can complement the limitations of using high-intensity sweeteners alone. This is why Allulose can be a solution for adjusting taste and flavor, which is crucial in developing zero-calorie products.

Based on these research findings, Samyang emphasized the excellent synergy effects of allulose, high-intensity sweeteners, and flavors while providing tasting samples incorporating specialty ingredients to help customers understand. By displaying domestic and international products in sugar reduction and dietary fiber enhancement at the entrance of the seminar banquet hall, they informed about market trends and proposed solutions for new product development.

In addition, they invited researchers from the global market research firm Euromonitor to deliver valuable industry information, including changes and prospects in the alternative sugar and dietary fiber markets and domestic and international market comparisons.

Sung-won Park, Specialty PU Senior director at Samyang Corporation, said in his opening remarks at the seminar, "Interest and consumption regarding health have continued to grow since the COVID-19 pandemic, especially with the trend of enjoying healthy eating, known as 'Healthy Pleasure,' and the aging population. It is expected that the demand for pursuing health will increase further," adding, "I hope this seminar will help in the product development of our customers and establish future R&D directions."

Meanwhile, Samyang Corporation plans to actively participate in domestic and international food exhibitions this year to promote specialty ingredients. To expand their market reach, they will participate in the International Food Ingredients Exhibition "IFIA 2024" in Japan this month, the "Seoul International Food Industry Exhibition" at KINTEX in Korea in June, and the Food Ingredients Exhibition "IFT 2024" in the United States in July.