Namhae Garlic to Be Used in 'Functional Label Kimchi'

Promotion of Namhae Garlic Excellence and Expectation of Increased Farmer Income

Gyeongnam Namhae Garlic Research Institute.

[Asia Economy Yeongnam Reporting Headquarters Reporter Song Jong-gu] Garlic produced in Namhae, Gyeongnam is being utilized in the ‘Functional Label Kimchi’ jointly developed by the World Kimchi Research Institute and the Korea Food Industry Cluster Promotion Agency.

Additionally, the Namhae Garlic Research Institute played a role by supporting component analysis during the development and production process of the ‘Functional Label Kimchi’.

The newly developed ‘Functional Label’ kimchi uses plum extract (for fatigue improvement) and garlic powder (for blood cholesterol improvement), with the Namhae Garlic Research Institute supporting the component analysis of citric acid in the plum extract and allicin in the garlic powder.

Generally, even if garlic or plum is used as an ingredient in kimchi, the term ‘functional’ cannot be displayed. However, the ‘Functional Label Kimchi’ can display related wording on the product because it is made using garlic powder and plum extract registered as health functional food ingredients.

The garlic powder used in this development is ‘freeze-dried garlic powder,’ a health functional food ingredient produced and sold at the GMP facility of the Namhae Garlic Research Institute.

Even when using functional ingredients, the final commercialization process is very demanding, as the content of functional components must be maintained above a certain standard throughout the product’s shelf life. Because of this, companies have faced difficulties in developing ‘Functional Label Kimchi’ on their own.

During the development and production of the ‘Functional Label Kimchi,’ the Namhae Garlic Research Institute conducted multiple verification processes to analyze the citric acid content in plum and garlic powder.

The product jointly researched and developed with companies at the World Kimchi Research Institute is about to be launched after completing registration as a functional label food through the functional food labeling and advertising review.

Notably, all functional ingredients used in the newly developed functional label kimchi are domestic plums and garlic produced in the Gwangyang area of Jeonnam and the Namhae area of Gyeongnam, which is expected to help increase farmers’ income in the future.

Moreover, regarding garlic powder, the Ministry of Agriculture, Food and Rural Affairs and the Food Promotion Agency have requested the Ministry of Food and Drug Safety to revise the notification to add the ‘blood pressure control’ function, which is expected to further increase the value of garlic powder in the functional food market.

A representative of the Namhae Garlic Research Institute said, “We hope that the research achievements accumulated so far will contribute to the development of the domestic kimchi industry as well as lead to increased income for Namhae garlic farmers.”

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