Deep Plant to Participate in Coex Food Week 2023... "Pursuing Complete Consumption of Meat by Increasing the Value of Non-Preferred Cuts with 'Deep Aging'!"

<A deep-aged Handon (Korean pork) hind leg steak │ Photo courtesy of Deep Plant>

Deep Plant Co., Ltd. (CEO Kim Cheol-beom) announced its participation in the 'Coex Food Week 2023 (The 18th Seoul International Food Industry Exhibition),' which will be held for four days from Wednesday, November 22nd to Saturday, November 25th, 2023, at COEX in Seoul.

Deep Plant is a food-tech startup that pursues the complete consumption of meat. A company official explained that its core technology, 'Deep Aging,' is a physical processing food-tech method. Based on accumulated data, it applies a combination of water pressure, ultrasound, and water temperature to initially activate the meat's protein-degrading enzymes, showing an effect of improving the meat's tenderness and taste by more than two times compared to regularly aged meat. Through this technology and artificial intelligence image analysis, the company is striving to increase the efficiency of the livestock market by developing and commercializing new, high-value-added meat products from previously low-grade, non-preferred cuts.

Deep-aged Handon hind leg is recommended as a suitable meat for healthy diets as it is a pork cut with low-fat content. However, this type of meat has been limited in its use to dishes like bulgogi and stews because it is tough and dry. In contrast, deep-aged hind leg has the advantage of being usable for grilling, similar to pork neck or belly, because the rapid activation of proteolytic enzymes increases its tenderness and flavor.

The company also explained that products made from deep-aged raw hind leg meat using a small amount of natural seasonings instead of artificial ones can be provided as a healthy meal for the elderly and people with weak digestive functions. With its low sodium content, it can be used in fitness or diet plans, and it can be produced as a versatile product that can be easily used in rice bowls or salads.

A Deep Plant official stated, "To process and produce products from these non-preferred cuts, artificial tenderizers or physical methods to improve tenderness have traditionally been used. However, the Deep Aging technology utilizes water pressure and ultrasound to maintain the meat's unique flavor without altering its composition, and it allows for the creation of healthier and more delicious meals by reducing the amount of curing and seasoning by 30-50% compared to existing manufacturing methods."

<An example of deep-aged Handon pork loin, typically used for tonkatsu, turned into a steak │ Photo courtesy of Deep Plant>

He added, "The global average disposal rate for low-grade, non-preferred meat cuts is about 10-20%. Because low-grade meat does not sell well, many livestock farms prefer to produce high-grade meat, leading to a market imbalance.

To solve this, the process of aging, which breaks down proteins and enhances umami flavor, is essential." He continued, "Therefore, our company has developed and is distributing a processing technology that uses Deep Aging to activate the proteolytic enzymes and cut the fascia in low-grade and non-preferred parts, making them tender and rich in umami. This increases the value of non-preferred cuts, enabling the complete consumption of meat and allowing for the production of eco-friendly livestock that contributes to carbon neutrality in the livestock industry."

Deep Plant has been conducting government-supported projects every year since 2019 and, in 2023, was selected for and is carrying out the TIPS R&D project. In 2022, it secured an investment of 150 million KRW from the accelerator CNTTech. Furthermore, as part of a global accelerating support program in 2022, the company visited North America and signed an MOU with Canada's Galaxy AG Ventures to commercialize and sell non-preferred cuts in Canada and the United States using Deep Aging technology. It also held discussions with the Canada Beef and Alberta Pork associations about developing products using non-preferred cuts.

In 2023, the company was selected for the Korea Agriculture Technology Promotion Agency's global accelerating support program and participated in the global deep-tech competition (SLINGSHOT) held in Singapore last October, where it was ranked among the TOP 50 out of over 4,700 companies worldwide.

<Deep Plant participated in the global deep-tech competition (SLINGSHOT) held in Singapore last October and was ranked among the TOP 50 out of over 4,700 companies worldwide. │ Photo courtesy of Deep Plant>

The official stated, "We are in the process of designing and manufacturing a system that can be mass-produced by upgrading and automating the current Deep Aging system. We are also developing a dedicated camera to collect data by photographing cross-sections of meat and developing a dedicated app. Starting in the second half of 2023, we will earnestly begin collecting data through the app on changes according to meat breed, cut, and aging date. This data will be analyzed by AI to predict taste and tenderness, and we will develop products tailored to each specific cut."

He continued, "Based on the data extracted so far, we plan to consistently develop and launch a diverse range of products, including senior-friendly foods, soft and easily digestible products for children and those with digestive issues, and low-fat, low-sodium products for health-conscious consumers."

Meanwhile, 'Coex Food Week 2023,' a comprehensive food exhibition marking its 18th anniversary this year, is held under the theme 'Food For Better Future.' It is a comprehensive food exhibition that showcases the future of the food industry, from premium domestic and international foods to alternative and new foods, manufacturing automation, smart distribution, and farm-tech. During the exhibition period, the World FoodTech Expo and the Korea International Bakery Show are held concurrently.

Source: AVING (https://kr.aving.net)