Sempio Gochujang Wins Grand Prize at the UK's 'Great Taste Awards'

[Asia Economy Reporter Seungjin Lee] On the 20th, Sempio announced that its organic Gochujang product won the Grand Prize at the globally prestigious food and beverage awards, the 'Great Taste Awards,' held in the UK last September. Following last month's recognition at the '2021 UK Veggie Awards,' where Yedoo Cooking Essence won excellence awards in both the vegetarian and vegan food categories, Sempio has once again been acknowledged on the global stage.

Started in 1994, the Great Taste Awards is a highly credible food and beverage awards ceremony worldwide, including the US and Europe, and is recognized as the most prestigious food certification system for food industry professionals. This year, over 14,000 products were submitted, and Sempio received the Grand Prize (3 Stars, Exquisite grade), awarded to only about 1% of the entries.

The judges evaluated Sempio's Gochujang as “a dream product with a non-irritating spiciness combined with the deep umami of fermented soybeans that stimulates the appetite and pairs well with local cuisines,” and “a perfect product with an aroma that makes your mouth water at first sight and a full umami flavor that spreads throughout the mouth upon tasting.”

The Sempio organic Gochujang that won the Grand Prize this time is a newly developed product that adapts traditional Korean Gochujang to suit the tastes of people worldwide. Based on 75 years of accumulated unique fermentation technology and data obtained through the 'Global Jang Project,' Sempio enhanced the umami of Gochujang to suit local palates, reduced its saltiness, and softened its spiciness. Additionally, reflecting consumers' growing interest in sustainable and healthy food, it was made as an organic product.

A Sempio overseas marketing representative said, “Since 2012, Sempio has been jointly researching cooking methods with the Alicia Culinary Science Institute in Spain to apply the deep flavors of traditional Korean fermented soy products such as soy sauce, Gochujang, and Yedoo to various Western local cuisines.”