Developing Secret Cream and Secret Mushroom Soup
Global Gluten-Free Market Grows 50% in 5 Years
As the 'Healthy Pleasure' trend of enjoying health management continues, the food industry this year has been dominated by 'ZERO,' 'FREE,' and 'LOW.' New products are pouring out targeting consumers who want to enjoy delicious food while reducing sugar or calories. Gluten-free is also one of them. Targeting consumers who want to reduce flour intake due to bloating, Ottogi is preparing another secret series following the 'Bi(mil) Curry' made with rice flour. It is the Secret Soup.
According to the food industry on the 28th, Ottogi is developing two types of Secret Cream Soup and Secret Mushroom Soup. Recently, they have applied for a trademark related to Secret Soup at the Korean Intellectual Property Office. The word 'Secret' literally means no flour. Soups generally use flour and butter as main ingredients, but Secret Soup uses rice flour instead of flour. Ottogi appears to be researching to replicate a taste similar to the existing Ottogi Cream Soup and Mushroom Soup without using flour. An Ottogi official said, "Currently, it is in the product development stage, and no specific release schedule has been announced."
Earlier in August, Ottogi introduced 'Bi(mil) Curry' before Secret Soup. Bi(mil) Curry is also a gluten-free product using rice flour instead of flour, delivering a richer and smoother taste. Without gluten, it is easier to digest, and it also succeeded in reducing fat and sugar by 30% and 40%, respectively, compared to existing products. Conversely, the turmeric content was increased by 44%, resulting in a richer curry aroma.
Ottogi's successive release of the Secret series is due to the growing consumer demand for healthy eating habits. The target includes not only consumers with gluten intolerance or gluten sensitivity who experience digestive disorders or discomfort when consuming flour but also those who carefully consider ingredients to consume healthy foods.
In fact, as the Healthy Pleasure trend continues, gluten-free products are gaining popularity. According to a 'Gluten-Free Food Purchase Behavior Survey' conducted last month by Embrain Trend Monitor, a market research firm, targeting 1,000 adults aged 19-69 nationwide, 76.0% of respondents expressed their intention to purchase gluten-free foods.
Accordingly, the market size is gradually increasing. According to the Korea Agro-Fisheries & Food Trade Corporation (aT), the global gluten-free food market is expected to grow 8.1% year-on-year to $9.962 billion (13.9169 trillion KRW) this year. Compared to $6.7743 billion (9.4636 trillion KRW) in 2019, this is a 47% increase. An aT official predicted, "As consumers who control calorie intake or are sensitive to ingredients increase, the gluten-free food market is expected to continue growing."
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