[Today's New Product] Sunchang "Bon Doenjang" by Daesang Cheongjeongwon Showcases Fermentation Expertise

Deep and Clean Flavor Achieved with the "Cheongjeongwon Sunchang Myungga Fermentation Method"

On October 15, Daesang announced the launch of its new doenjang product, "Bon Doenjang," which combines differentiated fermentation techniques with modern food science technology.

To develop the product, Daesang established a dedicated team and completed the new product after intensive research and testing. The company accumulated baseline data through repeated consumer surveys and sensory evaluations to create a deep and clean flavor that everyone can enjoy. As a result, Daesang developed a new product with a differentiated taste, aroma, and umami, surpassing conventional doenjang.

In particular, Daesang refined the flavor and depth of traditional doenjang by integrating the latest sensory technology. As part of the foundational research for the new product, Professor Jung Seojin's research team from the Department of Food and Nutrition at Ewha Womans University collaborated on a project to develop a flavor wheel for multi-layered analysis of doenjang's flavor profile. This project also redefined consumer perceptions and taste evaluation criteria for modern doenjang. The joint research was recognized for its academic value and was presented at the International Symposium on Sensory Science held in Philadelphia, United States, in August, promoting the complex appeal of doenjang on the global stage.

Bon Doenjang, created through the joint efforts of academia, researchers, and marketers, features the "Myungga Fermentation Method" that embodies the fermentation expertise of Cheongjeongwon Sunchang, resulting in a deeper and more advanced flavor. Using carefully selected premium fermentation strains from Cheongjeongwon Sunchang, the product offers a clean taste without any mustiness. It is fermented and aged with soybeans and brown rice, without wheat flour, to achieve a refined and clean flavor. Daesang plans to diversify its product portfolio around Bon Doenjang in the future.

Kim Jeongsu, Head of the Jang & Tasty Team at Daesang, stated, "Bon Doenjang is a meticulously crafted product that combines fermentation techniques with food science, so anyone can enjoy its taste. Based on our pride as a master of traditional fermented sauces, we will reinterpret the value of traditional jang in a modern way, communicate the essence of fermentation to consumers, and set a new standard for doenjang."

This content was produced with the assistance of AI translation services.