[Aving News] Deeplant Participates in COEX Food Week 2022... "Capturing Consumers' Palates with Differentiated Meat Products Processed Through Deep-Aging!"
- Deeplant
- Sep 26
- 2 min read
Deeplant's processed meat products showcased at COEX Food Week 2022 | Photo - Aving News
Deeplant Inc. (CEO Kim Cheol-beom) participated in 'COEX FOOD WEEK 2022 (The 17th Seoul International Food Industry Exhibition),' held for four days from Wednesday, November 2nd to Saturday, November 5th, across all halls of COEX.
Deeplant is a startup that has been showcasing technology to improve the taste and tenderness of low-grade and less-preferred cuts of meat using its in-house developed 'Deep-Aging' system, a physical accelerated aging method that combines water pressure, ultrasound, and water temperature.
This method activates the meat's proteolytic enzymes, enabling aging more than twice as fast as natural aging methods. Concurrently, by collecting and analyzing data on changes in taste and tenderness according to the aging period, it can also perform optimized aging processes tailored to the type and cut of the meat.
At this exhibition, Deeplant showcased a lineup of meat products aged and processed with its Deep-Aging technology. Among them, the 'Handon Low-Fat Bulgogi' is a product made from the hind leg, a less-preferred cut of Handon (Korean pork). Its key feature is that the uniquely tough texture is minimized by improving tenderness through physical methods, and an enhanced umami flavor is added due to the increased amino acid content from the activation of proteolytic enzymes.
Furthermore, a company official explained that with a marinade made from natural ingredients, the product can be enjoyed without issue even by those who have difficulty with digestion, such as infants, young children, and the elderly. In addition, they introduced a variety of other products based on less-preferred cuts of Korean pork and beef (Hanwoo), such as 'Handon Charcuterie Chorizo' and 'Hanwoo Charcuterie Jean Biltong'.
A Deeplant official added, "In the development process of processed meat products, differentiation in curing and processing methods according to the aging stage is required. In this process, products using our Deep-Aging technology can achieve a great taste even when reducing the amount of curing salt by about 30-50% compared to conventional marinades." They elaborated, "At the same time, as the pH level
increases through aging, the meat retains moisture internally, resulting in a moist texture."
The official continued, "We began to earnestly showcase the products, developed through about three years of research since 2019, starting in the second half of last year. From this year, we have secured culinary professionals, including chefs, to improve the quality and diversify the range of products utilizing our Deep-Aging system and aged meat." They added, "We will continue to advance our products to provide a differentiated taste and capture the palates of many consumers."
Meanwhile, 'COEX Food Week,' the comprehensive food exhibition celebrating its 17th anniversary this year, featured around 1,000 companies from 20 countries. The 'Korea Food Tech Industry Fair,' 'HORECA Bakery Fair,' 'HORECA Kitchen Fair,' and 'Strong Small Farmers' Expo' were held concurrently, providing a venue to check the latest trends in the food industry.
Additionally, a conference held alongside the Food Tech Industry Fair showcased the latest technologies related to food (manufacturing, processing, packaging, automation solutions, alternative ingredients, etc.) and introduced knowledge content offering a glimpse into the future of the food industry.
Source: AVING (http://kr.aving.net
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