S Foods to Attend "SIAL Paris 2026" with JCDM Kkodanmyeon, Seek Overseas Market Expansion

K-Flavor added to high-protein chicken breast noodles... introducing a new noodle category to the global market
Expanding overseas business opportunities by exhibiting and sampling three Kkodanmyeon products and consulting with global buyers

SFOOD's JCDM Kkodanmyeon, Bibim Guksu Kkodanmyeon, and Tteokbokki-Flavored Kkodanmyeon Selected for the 2026 SIAL Innovation Selection

S Foods Co., Ltd., a comprehensive food company led by CEO Cho Seongsu, announced on October 8 that it will participate in SIAL Paris 2026, a global food trade show taking place in Paris, France, from October 17 to 21. S Foods will exhibit Kkodanmyeon and K-Flavor Meal at the show, and its products have been selected for the official innovation program, the SIAL Innovation Selection 2026.

SIAL Innovation is a program that identifies and showcases new products, technologies, and solutions in the food industry. Global food industry experts comprehensively assess each entry’s originality, market suitability, and value to consumers and the food industry. A total of 2,750 products and solutions were entered this year, and only 775 were selected.

JCDM Kkodanmyeon, selected this year, is a gluten-free, high-protein product made by shaping chicken breast into noodles without using flour. It can be served cold with sauce, in hot broth, or in stir-fried dishes. S Foods’ proprietary method of shaping chicken breast into noodles is registered under Korean patent No. 10-2779254. The technology also received the Minister of Agriculture, Food and Rural Affairs Award at the 2025 Korea Food Tech Awards. With its selection for the SIAL Innovation Selection 2026, Kkodanmyeon has gained recognition for its innovation in the global market, following its recognition in Korea.

The other selected products, Bibim Guksu Kkodanmyeon and Tteokbokki-Flavored Kkodanmyeon, are convenient meals that pair Kkodanmyeon with Korean-inspired flavors. They are made with spicy, tangy bibim guksu sauce and spicy, sweet tteokbokki sauce, respectively, so they can be enjoyed without preparing any additional sauce.

By adding bibim guksu and tteokbokki flavors to chicken breast noodles, the products are expected to lower barriers to entry for overseas consumers by presenting the appeal of K-food, which is becoming part of mainstream food culture worldwide, in the familiar form of healthy noodle dishes.

At the exhibition, S Foods will introduce Kkodanmyeon to the global market as a new noodle category made from chicken breast. It will also showcase products that incorporate K-Flavor, including bibim guksu and tteokbokki, and actively promote Kkodanmyeon’s potential to expand into a variety of flavors and dishes, as well as its competitiveness as a K-food product.

During the event, S Foods will exhibit and offer samples of three products - Kkodanmyeon, Bibim Guksu Kkodanmyeon, and Tteokbokki-Flavored Kkodanmyeon - at its booth, K331, in Hall 7. The company will also introduce its products to global buyers and hold business partnership consultations, with plans to expand distribution and export opportunities in overseas markets, including Europe.

An S Foods representative said, "As interest in high-protein foods and convenient meals grows in the European food market, and K-food becomes established as a part of food culture, JCDM Kkodanmyeon can offer a new option that meets these trends. Through our participation in SIAL Paris 2026 and selection for the Innovation Selection, we will actively showcase JCDM Kkodanmyeon’s distinctiveness and potential for product expansion to the global market."

The representative added, "We will communicate directly with buyers from various countries at SIAL Paris to gauge market response, and will actively pursue product development suited to overseas markets and expand distribution and exports."

Meanwhile, the three JCDM Kkodanmyeon products selected for the SIAL Innovation Selection 2026 will be on display not only at the S Foods booth but also in a dedicated SIAL Innovation exhibition area at the venue.

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