Global food industry leader CJ CheilJedang is presenting a blueprint for future dining by integrating the latest food technology trends with sustainable production methods. As consumer trends rapidly change and awareness of environmental issues grows, responsible technology development and eco-friendly management have become imperatives. In line with these societal demands, CJ CheilJedang is accelerating the development of innovative materials based on its unique bio-technology capabilities, while continuously investing in enhancing production efficiency and food safety. Beyond simple food manufacturing, CJ CheilJedang's commitment to contributing to a sustainable planet and the healthy lives of humanity is garnering global attention.
One of CJ CheilJedang's most noteworthy recent technological innovations is PHA (Polyhydroxyalkanoate), a biodegradable bio-material. Produced through a process where microorganisms ferment plant-derived sugars like sugarcane, PHA is gaining recognition as an eco-friendly material that naturally decomposes in both soil and seawater. CJ CheilJedang is the only company in Korea capable of mass-producing PHA through its proprietary fermentation technology. Recently, the company introduced pay-as-you-throw trash bags made from PHA, replacing conventional plastic bags, and is expanding its application to various products such as straws, cosmetic containers, and infill for artificial turf. This represents a significant step towards reducing reliance on petroleum-based plastics and addressing microplastic issues, clearly demonstrating CJ CheilJedang's ESG (Environmental, Social, and Governance) management philosophy.
As part of its sustainable production practices, CJ CheilJedang is also focusing on establishing smart factories. Particularly, driven by the explosive demand for frozen K-food items like kimchi, the company has built the food industry's first automated production facility for frozen gimbap at the CJ Blossom Campus in Jincheon, North Chungcheong Province. This facility automates the entire process, from ingredient input to gimbap cutting and tray packing, significantly improving production speed and minimizing weight variation, thereby enhancing production stability and hygiene levels. Furthermore, CJ CheilJedang became the first in Korea last year to adopt the BRCGS (Brand Reputation through Compliance Global Standards) 'Global Food Safety Culture Diagnostic Program.' This initiative aims to fundamentally improve the organization's food safety culture and secure global top-tier food safety leadership.
CJ CheilJedang is pursuing a high-value-added strategy with its bio-business as a core pillar for future growth. The company aims to become a global top-tier enterprise by 2026, focusing on advancing its businesses in three areas: green bio (feed amino acids), white bio (eco-friendly materials), and red bio (pharmaceuticals and medical devices). In the green bio sector, the focus is shifting from mass production to high-value-added specialty products to enhance profitability. To secure this technological competitiveness, CJ CheilJedang is actively recruiting talent, including hiring new R&D employees for its bio-business division.
Based on a survey of 2,000 individuals aged 10 to 70, CJ CheilJedang has identified 'D.E.E.P' as the keyword for 2026 food culture trends. 'D.E.E.P' stands for Daily Wellness, Efficiency, Exotic (Global), and Personal. Key trends include increased interest in healthy diets, a pursuit of simplified cooking processes (Efficiency), a preference for global menus due to increased overseas experiences (Exotic), and personalized meal types for single-person or small households (Personal). In response to these consumer needs, CJ CheilJedang plans to actively implement tailored product strategies, including expanding high-protein, low-sugar, and low-calorie products, strengthening convenient meal solutions, developing global menus, and launching small-portion, personalized products. More details can be found on the CJ Newsroom: CJ Newsroom
CJ CheilJedang is making bold investments in establishing overseas production infrastructure to support the global expansion of K-food. The company is constructing North America's largest Asian food manufacturing facility in Sioux Falls, South Dakota, USA, and is also building a new plant near Budapest, Hungary, to produce Bibigo dumplings for the European market starting in the second half of 2026. Securing these global production bases demonstrates CJ CheilJedang's strong commitment to reliably meeting surging overseas demand and enhancing global market competitiveness through localization strategies. CJ CheilJedang's challenge to spread healthy and delicious K-food to dining tables worldwide, beyond Korea, will continue.
CJ CheilJedang is leading the rapidly changing market by leveraging cutting-edge food technology and sustainable production methods as its core competencies. Eco-friendly management through the development of biodegradable bio-material PHA, enhanced production efficiency and food safety through automated smart factories, and R&D investments for consumer-tailored product development are the key pillars of the future food culture CJ CheilJedang envisions. These innovative efforts go beyond mere corporate growth, contributing to the realization of greater values such as environmental protection and the promotion of human health. Attention is focused on the positive changes that CJ CheilJedang's new technologies and sustainable solutions will bring to our lives. More information on CJ CheilJedang's sustainable management can be found in related articles: Economy Talk News
Q1: What is the PHA developed by CJ CheilJedang, and where is it used?
A1: PHA (Polyhydroxyalkanoate) is a biodegradable bio-material produced through a microorganism fermentation process using plant-derived sugars like sugarcane. It naturally decomposes in soil and seawater and is currently used in various products such as pay-as-you-throw trash bags, straws, cosmetic containers, artificial turf infill, and biodegradable wet wipes, replacing plastics.
Q2: What efforts is CJ CheilJedang making to ensure food safety?
A2: CJ CheilJedang was the first in Korea to adopt the BRCGS 'Global Food Safety Culture Diagnostic Program.' This initiative goes beyond mere regulatory compliance, fundamentally innovating the awareness, behavior, and on-site atmosphere of all organizational members towards food safety, thereby strengthening global top-tier food safety leadership.
Q3: What does CJ CheilJedang's 2026 food culture keyword 'D.E.E.P' signify?
A3: 'D.E.E.P' stands for Daily Wellness, Efficiency, Exotic (Global), and Personal. These keywords reflect changing consumer lifestyle trends, including interest in healthy diets, simplification of cooking processes, preference for global menus, and personalized meal formats.
Q4: What strategies is CJ CheilJedang employing for global market expansion?
A4: CJ CheilJedang is establishing production infrastructure in key regions such as North America and Europe to expand K-food globally. By building new Asian food plants in the US and a Bibigo dumpling production facility in Hungary for the European market, the company is enhancing its global market competitiveness through local production.
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