To reduce reliance on imports and boost food security in the country, the South Korea government plans to work with local food brands to develop more food products with rice flour. It wants to use rice flour as a substitute for wheat flour as the Russia-Ukraine conflict has hit wheat supplies.
As such, the Ministry of Agriculture, Food and Rural Affairs (MAFRA), in collaboration with 15 major local food and beverage firms, is working to create 19 new rice-based products this year. This is the next step to the national “Rice Product Development Project”.
Jeong Hwang-geun, MAFRA Minister, said the use of powdered rice (glutinous flour) as a new food ingredient is key for South Korea to achieve food sovereignty and address the supply-demand balance of rice. He said the ministry has selected 15 companies to work with, based on the potential of the products and the product development capabilities of the companies. The minister added that prototype development and consumer testing is expected to be completed within the year.
Moreover, Nongshim will be testing the production of rice-based noodles and bread crumbs for frying. Samyang Foods will be making jjajang ramen and ramen snacks; Mideum will be making rice-based bread; and Pulmuone will be creating high-protein snacks amongst others.
South Korea is keen to use rice because of the overproduction of the staple. MAFRA Food Policy DG Jeong Han-yeong said rice is currently being overproduced in South Korea. “So this project can help to solve two issues simultaneously and lead the growth of the local food industry as well. The idea is to expand the use of powdered rice as an ingredient for more familiar food products within the food industry so consumers get more comfortable, and at the same time spread the use of these products in accordance with consumer demand.”
The ministry intends to increase the utilization of powdered rice as food ingredients separately from processed product development through research and development projects.
