strains of bacteria, and implement

. In food exports, meeting international safety standards is a non-negotiable requirement. South Korean companies widely adopt the HACCP system, ensuring traceability and control from raw materials to production. The challenge of this system is to maintain the traditional flavors of Korean cuisine, such as the taste of fermented food, spiciness, and umami, while also meeting the demands of Western countries for low-salt, low-sugar, and preservative-free products. This has driven companies to improve their seasoning systems, select appropriate strains of bacteria, and implement “clean label” strategies, pushing the entire industry toward an upgrade to “healthy Korean cuisine”. ดูหนัง2025