Daesang Cheongjeongwon 'Haetsal Dameun Yangjo Ganjang Gold' Wins Korea Food Research Institute Food Technology Award

[Asia Economy Reporter Eunmo Koo] Daesang announced on the 3rd that Cheongjeongwon’s ‘Hetsal Dameun Siganjang Fermentation Method Brewed Soy Sauce Gold’ has won the Korea Food Research Institute Director’s Technology Award (Large and Medium-sized Enterprises category) at the Food Technology Awards hosted by the Korea Food Research Institute.

The Korea Food Research Institute annually hosts the Food Technology Awards, selecting and awarding food companies that produce and sell products with excellent market competitiveness based on research and development and technological innovation. This year, a total of 13 companies’ products, including Cheongjeongwon Hetsal Dameun Siganjang Fermentation Method Brewed Soy Sauce Gold, were selected as award recipients at the Korea Food Research Institute Food Technology Awards.

Cheongjeongwon Hetsal Dameun Siganjang Fermentation Method Brewed Soy Sauce is a premium soy sauce utilizing the Siganjang fermentation method. It features a soft sweetness and rich umami flavor, as it uses Siganjang, which is selected from the best-tasting soy sauces and has maintained its flavor for a long time. In particular, the Hetsal Dameun Siganjang Fermentation Method Brewed Soy Sauce Gold, which received the technology award, contains Siganjang aged for more than 11 years, enhancing its deep flavor.

Kim Byung-joo, CM Group Head of Daesang Food Business, said, “It seems that our efforts to promote the value and manufacturing method of Siganjang, a unique Korean jang culture, have led to this award,” and added, “We will continue to strive to create products that preserve the unique taste of Korean tradition and receive consumers’ love.”

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