Daesang Launches New Bondenjang
Combining Cheongjeongwon Sunchang's Fermentation Expertise with Modern Food Science
Daesang has launched a new product, "Bondenjang," made with the fermentation expertise of Cheongjeongwon Sunchang and modern food science technology.
Bondenjang is a new product that stands out for its enhanced taste, aroma, and umami compared to traditional doenjang. By incorporating the latest Sensory Tech into the doenjang, the flavor and depth have been refined with precision. In collaboration with Professor Jung Seojin’s research team from the Department of Food and Nutrition at Ewha Womans University, Daesang also carried out a flavor wheel development project to analyze the multi-layered flavor profile of doenjang. Through this project, the company established consumer perceptions and taste evaluation standards for modern doenjang, and conducted consumer surveys and sensory evaluations to create a clean and deep jang flavor that can be enjoyed by people of all ages.
In addition, the "Myeongga Fermentation Method," which embodies Cheongjeongwon Sunchang’s fermentation expertise, was applied to maximize the authentic flavor of doenjang. In particular, Cheongjeongwon Sunchang used carefully selected premium fermentation strains to achieve a smooth and harmonious taste without any musty odor. The product is fermented and aged with soybeans and brown rice, without wheat flour, resulting in a clean taste.
Daesang is leading the jang market by presenting a continuous lineup of products that modernize traditional manufacturing methods under its specialty brand, Cheongjeongwon Sunchang. Kim Jeongsu, Team Leader of Jang&Tasty at Daesang, said, "Cheongjeongwon Sunchang is constantly evolving by combining the fermentation technology inherited from our ancestors’ traditional manufacturing methods with modern food science, preserving the essence of jang while adapting to the changing food culture. We will further solidify our position as a truly leading brand in the jang market."
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