Low-calorie Gochujang and Hongcho Hit the Market... Low-sugar Sector Grows Rapidly

Daesang Cheongjeongwon Expands Allulose Product Line
Promoting Low-Sugar Products with the Introduction of LOWTAG

Recently, as the trends of "Healthy Pleasure," which seeks both health and enjoyment, and "Slow Aging," which emphasizes aging slowly and healthily, have taken root among consumers, demand for low-sugar and low-calorie products has surged.

According to global market research firm Euromonitor on June 20, the domestic low-sugar market grew rapidly from 90.3 billion KRW in 2016 to surpass 300 billion KRW in 2022. As a result, the low-sugar and low-calorie trend, which was previously centered on beverages, is now expanding beyond confectionery, ice cream, and dairy products to include sauces and condiments.

In fact, Daesang Cheongjeongwon is applying "Allulose," an alternative sweetener produced with its own enzyme technology at its dedicated factory in Gunsan, Jeollabuk-do, to a variety of products. The company has introduced its own "LOWTAG" emblem for product lines that meet the Ministry of Food and Drug Safety's criteria for low or zero nutrition claims, allowing consumers to more intuitively recognize low-sugar products.

The LOWTAG portfolio is also being diversified. In April, the company launched five new products, mainly focused on sauces and condiments. The new lineup includes: ▲Low-sugar Brown Rice Gochujang ▲Low-sugar Chogochujang ▲Low-sugar & Low-calorie Bibimmyeon Sauce ▲Chadol Low-sugar Doenjang Stew Seasoning ▲Haepsaldamun Low-sugar Soy Sauce, for a total of five products. By using allulose instead of oligosaccharide, the sweetness is maintained while reducing sugar content. All three products contain 3 to 4 grams of sugar per 100 grams, and in particular, the "Low-sugar Brown Rice Gochujang" contains 86% less sugar compared to traditional gochujang. Last month, the company also released two new low-sugar, low-calorie Hongcho products that retain the tangy taste and aroma of Hongcho while significantly reducing sugar and calories by using allulose. In addition, three types of low-sugar dressings?▲Balsamic ▲Oriental ▲Sesame?were introduced, each with sugar content reduced by 84%.