[Edaily Reporter kim mi-kyung ] SEMPIO is launching public service initiatives to properly promote the value and appeal of Korean food culture and to advance the sustainable globalization of Korean cuisine.

SEMPIO(007540)The company announced on the 15th that CEO Park Jin-sun has officially established the “SEMPIO Korean Flavor Culture Foundation,” a nonprofit foundation. SEMPIO, which is celebrating its 80th anniversary this year, is taking this step to share with society the research on Korean flavors and experience in food culture it has accumulated over the years, and to pass on the value of Korean food culture to the next generation and the world.

Since its founding in 1946, SEMPIO has conducted scientific research on Korean flavors, focusing on jang (fermented sauces) and fermentation. Since 2006, the company has promoted the value of traditional Korean fermented sauces and fermentation by operating programs such as the “Doenjang School” and “Fermentation School,” and in 2010, it launched the “JANG Project” to explore the global potential of traditional Korean fermented sauces. Since then, in collaboration with the Alicia Research Institute in Spain, it has been researching ways to incorporate traditional Korean fermented sauces into cuisines and ingredients from around the world.

The foundation plans to carry out various public interest projects with the following core objectives: △ promoting a culture of enjoying cooking; △ researching Korean flavors and fermented food culture; and △ achieving the sustainable globalization of Korean cuisine.

First, the Foundation will propose various cooking solutions and run cooking campaigns and classes to ensure that everyone—from young children to adults—can cook easily and enjoyably while consistently preparing home-cooked meals. It will also strengthen research and education on Korean flavors, jang, and fermented food culture to ensure these traditions are passed down across generations. The Foundation will develop educational curricula that allow people to systematically understand and learn about Korean food culture, and will expand opportunities for people overseas to experience Korean food culture firsthand by collaborating with Korean Cultural Centers abroad.

The foundation will also launch support programs to enhance the competitiveness of Korean restaurants overseas. In line with the recent rise in the global status of K-Food, the foundation plans to contribute to the sustainable globalization of Korean cuisine by providing recipe training and support programs that overseas Korean restaurants can immediately apply in their operations.

To enhance the Foundation’s expertise and credibility, experts in the fields of education and food culture have joined the board of directors. They include Kim Mi-sook, former director of the Korean Food Culture Center at the Korea Food Promotion Institute; Lee Jae-jeong, former Superintendent of Education for Gyeonggi Province; Jeong Hye-kyung, professor emerita of the Department of Food and Nutrition at Hoseo University; and Chef Jo Hee-sook, known as the “DAEMO Engineering Co.,Ltd.”

A foundation official stated, “With global interest in K-Food at an all-time high, it has become more important than ever to properly showcase the appeal of our food culture and encourage people to enjoy it in their daily lives,” adding, “Based on our accumulated expertise, we will continue our efforts to spread a joyful culinary culture and contribute to the globalization of Korean cuisine.”