Black Jin Saeng Korea Launches 'Heuksam With Tart Cherry Collagen' Combining Nutrition and Taste

[Asia Economy Reporter Yujin Cho] Black Jinseng Korea's 'Heuksam With Tart Cherry Collagen' is a jelly-type product that combines heuksam (black ginseng), tart cherry, and ultra-low molecular collagen without purified water.

Compared to existing products, it has a higher ginsenoside content and adds tart cherry and collagen, enhancing both nutrition and taste. In traditional Korean medicine, heuksam acts on the kidneys to strengthen the essence and blood, while tart cherry acts on the liver to stabilize the vital fluids.

Applying heuksam and tart cherry together is a good combination for replenishing essence and vital fluids in our body, thereby boosting vitality. It is a premium heuksam product with the most popular flavor that meets market trends, launched after extensive research and development.

Black Jinseng Korea's heuksam products are produced using the Gujeung Gupo method, which involves steaming and drying ginseng nine times. In particular, the heuksam is made through a patented manufacturing process that does not produce benzo[a]pyrene and is certified by the Good Agricultural Practices (GAP) for agricultural products.

The tart cherry contained is known to be rich in plant-based melatonin. It is made into a stick-type jelly product so that anyone, regardless of age or gender, can easily consume it. Additionally, each packet contains 12mg of saponins, with more than 21 tart cherries and ultra-low molecular fish collagen added, providing various nutrients.

Heuksam contains ginsenoside (saponin) components up to 20 times that of ginseng, which helps boost immunity. According to a paper by Professor Youngki Choi's team, there is also research showing it is more effective against pneumonia than red ginseng.

Black Jinseng Korea strictly manages quality in facilities certified with GMP and HACCP, ensuring safety. Furthermore, it has a corporate research institute and has obtained ISO 9001 and 14001 quality management system certifications.

CEO Noh stated, “We are continuously researching ways to enhance the beneficial natural components of heuksam,” adding, “We are currently studying fermented heuksam and plan to export it overseas, including Europe, in the future.”

This content was produced with the assistance of AI translation services.