Shinsegae Food Signs MOU with Seoul National University to Develop 'Functional Alternative Milk'

Joint Operation of 'Carbon Lab' Underway

Shinsegae Food is accelerating the development of functional alternative milk using domestic rice in collaboration with Seoul National University.

On the 3rd, at Seoul National University Gwanak Campus in Gwanak-gu, Seoul, (from left) Seodonggyu, CEO of SNU Holdings; Lim Jeongbin, Director of the SNU Green Bio Science and Technology Institute; Song Hyunseok, CEO of Shinsegae Food; and Jeong Honggyun, CEO of Bapsnu, a subsidiary of SNU Technology Holdings, signed a business agreement for the development of functional alternative milk using domestic rice and research on carbon neutrality, and took a commemorative photo.
[Photo by Shinsegae Food]

On the 4th, Shinsegae Food announced that it has signed a business agreement with SNU Holdings, Seoul National University Green Bio Science and Technology Institute, and BapSNU, a subsidiary of Seoul National University Technology Holdings, to jointly develop functional alternative milk using domestic rice (tentatively named Bio Rice Milk) and conduct carbon neutrality research.

Through this business agreement, Shinsegae Food will jointly take charge of the development, production, sales, and promotion of functional alternative milk using domestic rice such as rice powder with Seoul National University Green Bio Science and Technology Institute and BapSNU. The Seoul National University Green Bio Science and Technology Institute will support research and development and human resource training related to functional ingredients, discovery of useful strains, carbon reduction effects, and quality control for the development of functional alternative milk.

In addition, they plan to jointly operate a ‘Carbon Lab’ to reduce carbon emissions generated during the food production process and develop sustainable products. Through the operation of the Carbon Lab, they intend to establish quantitative standards for carbon emissions throughout the entire process from raw materials, processing, distribution, to disposal of food, and explore ways to minimize carbon emissions.

Furthermore, Shinsegae Food plans to conduct various research with Seoul National University aimed at carbon reduction throughout the entire food business process, including discovering sustainable raw materials, developing food tech technologies based on plant-based alternative meat, eco-friendly packaging, minimizing food waste, and resource circulation.

Song Hyun-seok, CEO of Shinsegae Food, said, “It is very meaningful that we can contribute to promoting the consumption of domestic rice such as rice powder by actively fostering alternative foods and also contribute to solving environmental issues through carbon reduction.” He added, “We plan to accelerate ESG (Environmental, Social, and Governance) management as a comprehensive food company by strengthening innovative alternative foods and sustainable food tech capabilities.”