Samyang SPECIALTY INGREDIENTS

Samyang Hosts Customer Seminar on Specialty Food Ingredients and Sugar Reduction Solutions

- Showcased functional ingredients and AI-driven solutions aligned with global low-sugar trends

- Provided tasting samples developed using Samyang’s Specialty Food Ingredients and 3S solutions

- Highlighted opportunities for multi-functional product development through ingredient synergy

■ Photo. Samyang hosted a customer seminar on “Specialty Food Ingredients and Sugar Reduction Solutions” on the 28th.

Samyang announced that it hosted a customer seminar on April 28 at Josun Palace Seoul Gangnam, inviting approximately 150 R&D professionals from food and nutraceutical companies.

Held under the theme of “Specialty Food Ingredients and Sugar Reduction Solutions,” the seminar was designed to share the latest global food industry trends and introduce Samyang’s capabilities in specialty food ingredients and solution development. During the event, Samyang outlined evolving market dynamics—including changes in sugar reduction policies, shifting customer needs, and increasing consumer awareness—and presented its strategic direction for sugar reduction solutions in response to these trends.

A key highlight of the seminar was Samyang’s AI-driven 3S (Smart·Simple·Successful) Sugar Reduction Solutions, which drew strong interest from attendees. The 3S solution is an AI-based program that analyzes product development inputs—such as sugar reduction targets and cost parameters—and recommends optimal formulations using sugar reduction ingredients. By minimizing repetitive formulation trials and sensory testing, the solution helps customers reduce both development time and costs.

Samyang also offered tasting samples, including cereal bars and pectin gummies developed using the 3S solution. Despite incorporating sugar reduction ingredients such as allulose and soluble dietary fiber, the products were evaluated as delivering taste and texture comparable to conventional offerings.

The seminar further featured presentations on research achievements using specialty food ingredients. Samyang introduced both the individual functionalities of each ingredient and the synergistic effects created when combining them, demonstrating the potential to develop multi-functional products that address diverse consumer needs simultaneously.

In addition, an expert from PureCircle by Ingredion—a global leader in the stevia market and a key partner of Samyang in Korea—was invited to share insights on its stevia portfolio and global collaboration cases, providing valuable industry perspectives.

Park Sung-won, Excecutive of Samyang Specialty PU at Samyang, commented, “This seminar served as an opportunity to share AI-driven solutions and functional research outcomes based on specialty food ingredients, while offering insights into the latest global food market trends. We hope it provides practical support for our customers’ product development and R&D strategies.”

Meanwhile, Samyang continues to expand its portfolio of specialty food ingredients, centered on allulose and soluble dietary fiber resistant dextrin. Allulose is almost zero-calorie sugar alternative with approximately 70% of the sweetness of sucrose, while resistant dextrin is a soluble dietary fiber that may support digestive health, help manage postprandial blood glucose levels, and contribute to improved blood triglyceride profiles.