Samyang Foods is making its debut of the next-generation dietary fiber ingredient 'Kestose' in the Japanese market, accelerating its expansion in local food ingredient business. The company aims to strengthen collaborations with Japanese food manufacturers by promoting functional ingredients that reduce sugar content and increase dietary fiber levels.
Samyang announced on the 15th that it is participating in the 'Hi Japan (Health Ingredients Japan 2026)' food ingredients exhibition, which is being held in Tokyo from the 14th to the 16th.
Hi Japan is the largest food ingredients exhibition in Japan, featuring over 600 global food ingredient companies and distributors, with more than 30,000 industry professionals expected to attend. This marks Samyang's sixth consecutive year at the event.
At this exhibition, the company is introducing three specialty food ingredients, including the alternative sweetener 'Allulose' and dietary fiber ingredients 'Indigestible Maltodextrin' and 'Kestose.' They will also showcase customer products utilizing these ingredients along with functional research results to provide solutions for food development.
Notably, Kestose, a crystalline dietary fiber ingredient, is being introduced to the Japanese market under the 'Fibernova' brand for the first time. Kestose is a prebiotic ingredient containing over 99% fructooligosaccharides (FOS). It absorbs moisture well, does not clump easily, and dissolves well in water, making it suitable for powdered beverages and stick-type foods. It provides sweetness at about 30% of that of sugar while maintaining a sugar content of around 1%.
The exhibition will also feature tasting events using these ingredients. Visitors can sample an ion drink that replicates the sweetness of sugar using Allulose and a vitamin C pectin gummy that lowers calories while adding dietary fiber. This setup allows attendees to experience the taste and potential applications of the ingredients firsthand.
Jung Ji-seok, head of Samyang's Food Business Unit, stated, "Japan has a high interest in healthy eating and a vibrant market for functional food development. We will expand our collaborations with customers by providing solutions tailored to local demands for reduced sugar and increased dietary fiber."
Meanwhile, Samyang has been actively pursuing international market expansion, participating in various exhibitions, including the Natural Products Expo West (NPEW) in March, the International Food Ingredients Expo (IFIA Japan) in May, and the Institute of Food Technologists (IFT) exhibition in July. The company plans to participate in the '2026 SSG' food expo in the United States on the 28th to further broaden its connections with global food companies.
* This article has been translated by AI.
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