CJ CheilJedang, Wellness Jangryu Popularity
Sodium Reduced by 25% but Taste Maintained
Spicy gochujang and savory doenjang. These are essential Korean cooking ingredients used in a variety of soups and side dishes. Although jang (fermented sauces) are traditional foods and are often thought to have unchanged flavors and manufacturing methods, they have actually evolved by adopting new technologies and introducing new products to protect our dining tables in line with the times.
Recently, with advancements in fermentation technology, ‘Wellness Jang’ products catering to health-conscious consumers have emerged.
On the 15th, CJ CheilJedang announced the recent launch of ‘Haechandle Low-Sodium Domestic Glutinous Rice Gochujang’ and ‘Low-Sodium Homemade Doenjang.’ These products have 25% less sodium while maintaining the taste of regular gochujang and doenjang.
Salt plays a role in suppressing abnormal fermentation caused by harmful bacteria and creating the natural flavor of jang during its production. Simply reducing the salt content makes it difficult to maintain taste quality. CJ CheilJedang solved this by applying optimized strains for jang fermentation and their unique fermentation technology called the ‘NFT method.’
The NFT method ferments various raw materials of gochujang and doenjang simultaneously, enabling rich jang flavors even at relatively low salt levels. CJ CheilJedang’s low-sodium jang sales have rapidly grown by about 40% monthly on average from January to August this year, receiving positive responses. Building on this, CJ CheilJedang plans to steadily expand its wellness jang lineup with products that reduce sugar and calories in the future.
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