Dongwon F&B Introduces Nitrogen-Filling Method to Yangban Gim for Its 40th Anniversary, Accelerating Global Expansion

[Financial News] Dongwon F&B is accelerating its push into global markets by introducing the 'nitrogen-filling method (Fresh-Lock)' for Yangban Gim, which marks its 40th anniversary this year.
Dongwon F&B said on the 29th that it had introduced the 'nitrogen-filling method' for Yangban Gim, which was launched in 1986 and marks its 40th anniversary this year.
The nitrogen-filling method reduces the oxygen inside the package and fills it with nitrogen. This helps preserve Yangban Gim's crispy texture and savory flavor for longer.
Oxygen causes oil to oxidize, which can lead to off-odors and a soggy texture over time. Nitrogen, on the other hand, is largely unreactive and helps preserve the freshness of freshly roasted seaweed. The method is also environmentally friendly, as it maintains the same quality as before without silica gel desiccants, reducing silica gel use by 300 tons annually.
The introduction of the nitrogen-filling method was driven by Dongwon F&B's global expansion. When seaweed is exported overseas, the logistics period is longer than for domestic distribution, which can cause it to become soggy by the time it arrives at its destination.
For export products, Dongwon F&B includes silica gel along with the nitrogen-filling method, extending the shelf life from six months to 12 months. This allows Yangban Gim produced in Korea to retain its crispy texture even after arriving overseas several months later.
Alongside Yangban Gim, Dongwon F&B is expanding its seaweed product portfolio with Yangban Gim Bugak. Yangban Gim Bugak is a snack that puts a modern twist on a traditional food made by coating seaweed with glutinous rice paste, drying it and then frying it. Yangban Gim and Yangban Gim Bugak are currently exported to around 30 countries, including Japan, Thailand and the United States.
A Dongwon F&B official said, "We will continue working to improve quality throughout the entire process, from raw-material management to packaging."


[email protected] Kim Seo-yeon Reporter