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The government's policy to revitalize the powdered rice industry, introduced to reduce rice surplus and replace imported wheat flour, is showing positive effects. Last year, 30 local bakeries developed 120 types of powdered rice breads and pastries, and Seongsimdang, a representative bakery in Daejeon, has also received good responses from consumers with products like Strawberry Siru made using powdered rice instead of imported wheat.

The Ministry of Agriculture, Food and Rural Affairs announced on the 1st that it will showcase powdered rice breads sold nationwide at the 'Bakery Fair' held at COEX in Seoul from the 2nd to the 5th of this month, and hold the '2025 Powdered Rice Confectionery and Bakery New Menu Development Project Launch Ceremony' with participation from about 100 local bakeries.

The Ministry supports local bakeries in developing bread products using powdered rice as an ingredient to activate the powdered rice industry, which was introduced to reduce rice surplus and replace imported wheat flour. In cooperation with the Korea Bakery Association, the Ministry provides participating companies with raw material supply necessary for new menu development, processing suitability education, product evaluation meetings, and marketing support.

The powdered rice breads developed so far are actually being sold in bakeries. Seongsimdang released three types last year using powdered rice: Fruit Siru, Fresh Tangerine Siru, and Fig Siru. This year, following Strawberry Siru, powdered rice will also be used in Mango Siru starting at the end of the year. Additionally, Tous Les Jours developed 8 types including the Basic Good Rice Bagel, Greenhouse developed 38 types including rice bread, German Bakery developed 22 types including glutinous rice twisted bread, and Gratz Confectionery developed 23 types including sandwiches, all gaining popularity among consumers. A Ministry official explained, "These bakeries use domestically produced powdered rice as raw material, promoting coexistence with farmers, and the soft and chewy texture and comfortable digestion are considered advantages of powdered rice products."

This year, the Ministry plans to operate processing suitability technology seminars to share product development know-how for the development and sale of various powdered rice breads and pastries. At the Korean International Bakery Fair (April 2?5), held alongside the launch ceremony, there will be exhibitions of powdered rice products from about 20 excellent companies including Seongsimdang, Tous Les Jours, Greenhouse, German Bakery, and Gratz Confectionery, as well as consumer tasting events. Additionally, Strawberry Siru made with powdered rice from Seongsimdang will be given to visitors through a lottery.

Byun Sang-moon, Director of Food Policy at the Ministry of Agriculture, Food and Rural Affairs, said, "The government will continue efforts to stabilize supply and create demand so that powdered rice, which contributes to rice supply stability, can establish itself as an industry. Since the bakery sector has high utilization potential for powdered rice and is expected to expand, we will actively support the release of more excellent powdered rice products and ensure consumers can enjoy them by collaborating with the bakery industry and related organizations."