[My Person] "Protein in the Body Is Insufficient Even with Meat... Supplement with Vegemil"

⑩ Heo Munhaeng, Senior Researcher at Jung Sikpum Central Research Institute
Developed Korea's First Soy Milk... Late Honorary Chairman Jeong Jaewon
Providing Nutrition to Children with Lactose Intolerance
Contains 1.7 Times More Plant-Based Protein Than Regular Milk

"Even if you are not on a diet, people need to consume about 1 gram of protein per 1 kilogram of their body weight daily to maintain a healthy normal weight. For example, if you weigh 50kg, you should consistently consume 50g of protein each day. However, relying solely on meat, tofu, or eggs is often insufficient to meet the daily protein intake. That’s why I have become a health advocate recommending high-protein soy milk every day."

Senior Researcher Heo Mun-haeng of Jeongsik Food Central Research Institute is holding Vegemil products at Jeongsik Food Seoul Office in Jung-gu, Seoul on the 12th. Photo by Moon Hye-won

On the 12th, at Jeongsik Food’s Seoul office in Jung-gu, Seoul, Heo Munhaeng, Senior Researcher at Jeongsik Food Central Research Institute, said, "There are various types of soy milk sold on the market, but among them, Jeongsik Food’s Vegemil boasts the longest history among domestic products and has established itself as a trusted Korean brand that many people drink. With just a straw, you can easily get essential nutrients like protein and calcium, making it popular not only among elderly grandparents who have difficulty chewing food but also among babies who have not yet grown their teeth, picky teenagers, and busy office workers in their 20s to 40s who often skip meals."

According to Senior Researcher Heo, Vegemil, the original sweet soy milk with a long history, was developed in 1968 at Jeongsik Food’s Central Research Institute. At that time, the late Jeong Jaewon, the founder and honorary chairman of Jeongsik Food and a pediatrician, developed Vegemil as a nutritional drink for children suffering from malnutrition due to lactose intolerance and inability to drink milk.

Vegemil is a lactose-free soy milk made from soybeans rich in the three major nutrients, designed as a therapeutic food for congenital lactose intolerance. Its name means "Vegetable + Milk." Chairman Jeong received the Supreme Court President’s Award on the first Invention Day in 1966 and devoted his life to soybean research with the belief of "dedicating this body to human health culture." His contributions were internationally recognized, and he received a merit award at the International Soybean Conference in 1999.

Senior Researcher Heo said, "Before he passed away, despite his advanced age, Chairman Jeong came to the Central Research Institute, listened to research results on soybeans and soy milk, and showed passion by sharing what he had studied. This influence is why all researchers, including myself, conduct about 90 papers and academic presentations on the functionality of soybeans to enhance the value of Vegemil, developing honest products with professionalism and a sense of mission. I believe this is our distinguishing factor."

In March 2020, Jeongsik Food launched a new product, "Vegemil High-Protein Soy Milk," enriched with abundant plant-based protein, amino acids, vitamins, and other nutrients. Vegemil High-Protein Soy Milk contains 10.5g of plant protein per serving (190ml), about 1.7 times more than regular milk and soy milk. It is also balanced with L-arginine (500mg), which helps protein synthesis and metabolic activity, five types of vitamin B, calcium, and vitamin D for bone health. Notably, it comes in a pouch made of Allox PET material, making it easy to carry and microwaveable for consumption at the desired temperature.

Jeongsikpum's 'Vegemil High-Protein Soy Milk Choco'.
[Photo by Jeongsikpum]

In April, a new product, "Vegemil High-Protein Soy Milk Choco," which offers a chocolate flavor, was also launched. Senior Researcher Heo explained, "Chocolate flavor is popular among consumers of all ages, and especially among the emerging MZ generation (Millennials + Generation Z), the trends of 'healthy pleasure' and 'sustainable health management' have been steadily gaining attention, which was considered in developing this new product."

He added, "Since chocolate is a 'taste everyone knows,' the key was to meet the high protein content without compromising the ideal chocolate flavor in consumers’ minds. Particularly, because soy milk-based protein drinks tend to have a diluted chocolate taste, we focused on solving this issue."

He continued, "We conducted various trials to reduce the characteristic rough taste of protein and balance it with a rich and smooth chocolate flavor. Chocolate is often perceived as high in sugar, but through recent low-sugar formulation, this product’s appeal lies in allowing consumers to enjoy it without worrying about sugar intake."

Regarding the healthy pleasure trend that has become established in the domestic food and beverage industry, he analyzed, "Consumers nowadays do not simply reduce food intake or force themselves to eat tasteless food for health management. Instead, they want healthier products while still enjoying the original taste. Smart consumers are increasingly checking nutritional contents such as protein, sugar, calories, and sodium carefully."