Bold food tech R&D fuels global rise of Korean cuisine

South Korea’s processed food exports are expected to reach 6 trillion won ($4.4 billion) this year after Korean food companies have aggressively ramped up R&D investments to tailor flavors and textures for diverse global tastes.

According to Korean alternative data platform KED Aicel on Sunday, the value of Korea’s processed food exports, excluding alcoholic and non-alcoholic beverages, hit $423.1 million in April, up 17.5% from the same month of last year.

Compared to the same month a decade ago, the value has nearly tripled.

With cumulative processed food exports in the January-April period reaching $1.46 billion, Asia’s fourth-largest economy is on pace to deliver $4.4 billion in processed food exports in 2025.

While the global popularity of Korean pop culture is often credited with the increasing global appetite for Korean cuisine, that alone doesn’t explain the surge, said Ray Yu, managing director and partner at Boston Consulting Group.

“Korean food companies are highly competitive in developing products and technologies that resonate with international consumers,” said Yu.  

AGGRESSIVE R&D SPENDING DRIVES THE SURGE

Korean food makers have poured resources into food tech to meet increasingly diverse consumer preferences worldwide. That investment is now bearing fruit.  

Between 2020 and 2024, Korea’s top 10 food-tech patent applicants filed 1,171 related patents, according to data from the Korean Intellectual Property Office and the World Intellectual Property Organization.

These patents span innovations in product development, manufacturing efficiency and sustainable packaging.  

Korea’s largest food company, CJ CheilJedang Corp., led the pack, with 340 patent filings over the past five years, followed by Daesang Corp. with 90, Pulmuone Co. with 74 and Samyang Foods Co. with 67.

Given the reluctance of many food companies to disclose their secret recipes, actual investment in food tech may be even higher, according to industry insiders.  

CJ CheilJedang applies about 100 patented technologies to the production of its frozen dumplings and microwavable rice.

Orion Corp., a major Korean confectionery and snack manufacturer, has developed a recipe that keeps its flagship Choco Pies, chocolate-covered small round cakes with marshmallow filling, fresh for over six months without preservatives, withstanding both India’s intense heat and Russia’s deep freeze.  

Dongwon F&B has helped fuel the global boom in Korean seaweed laver through its innovations in seasoning and crisp texture.  

Industry experts attribute Korea’s edge in food technology stems in part from fast-changing domestic consumer trends, which push companies to constantly adapt and innovate.

LOCALIZATION PAYS OFF

Aggressive R&D spending on food technology is now translating into export success.    

From 2020 to 2024, Korean processed food exports grew at a compound annual growth rate of 10.6%, according to KED Aicel.

In April, the value of Korean processed food exports to the US increased 24.3% year on year to $97.07 million, and cumulative exports to the world’s largest consumer market in the January-April period hit $331.21 million, accounting for 22.7% of Korea’s entire global processed food exports.

Exports to China jumped 25.9% to $71.78 million, while those to Japan climbed 24.1% to $44.18 million.

Among items, ramen, or spicy instant noodles, led the charge.

Last month, deliveries of Korean ramen, or ramyun, to the US surged 52.7% to $25.32 million from a year ago, while those to China climbed 25.7% to $27.40 million.

Korean ramen sales to Japan and Malaysia increased 37.7% to $7.77 million and 63.7% to $6.37 million, respectively. Shipments to Saudi Arabia nearly tripled, reaching $1.99 million.

Korean snacks are also gaining in popularity in overseas markets.

In April, their exports to the US rose 46% on-year to $14.40 million, while those to China and Japan expanded 67.5% to $8.98 million and 19.2% to $6.36 million, respectively.  

Write to Yun-Sang Ko at kys@hankyung.com

Sookyung Seo edited this article.