Sempio Holds 'Korean Flavoring' Seminar for Singaporean Food Service Companies

Focus on Yeondu and Yeondu Bros

Sempio announced on the 9th that it held a 'Korean Food Flavor Explanation Session' introducing the core of Korean taste, soybean fermentation, and the global sauce Yeondu, to Singaporean company officials visiting to observe domestic dining industry trends.

Hosted by the Singapore Productivity Board and GPI Global Policy Institute, the event took place on the 8th at Sempio's headquarters in Jung-gu, Seoul, with about 30 executives and employees from Singaporean dining companies and food manufacturers participating.

Sempio stated that the dining industry officials from Singapore, characterized by its diverse ethnic composition and rich food culture, showed great interest in Korean sauces that help properly prepare soybean fermented sauces, the core of K-food, and popular K-food menus.

At the session, particular attention was focused on the global sauce Yeondu and Yeondu Broth (stock), which reinterpret traditional sauces in a modern way, allowing anyone to easily and deliciously enjoy healthy K-food. Additionally, in a blind tasting of a frittata seasoned with Yeondu and salt, over 90% of participants evaluated the frittata flavored with Yeondu as tastier.

A Sempio representative said, "It was a meaningful time to introduce soybean fermentation, the core of K-food, to dining industry officials from the gourmet city of Singapore," adding, "We plan to continue realizing our vision of 'Delighting the world with our taste' by presenting innovative soybean fermentation products such as Yeondu Broth, Wandu Soy Sauce, and organic Gochujang."