Samson Food harnesses hwangto salt and fermentation for healthy foods
Key takeaways
- Samson Food is modernizing Korean staples by combining hwangto salt and long-term fermentation to tap into the rising demand for clean label, health-focused foods.
- Fermented anchovy extract delivers natural umami — boosting taste and consumer trust while avoiding chemical flavor enhancers.
- Regional sourcing and farm partnerships support local economies as the company scales up HACCP certification and eyes health food markets.
Samson Food, an agricultural corporation based in Seoul, South Korea, is enhancing the value of traditional foods and positioning itself as a company that promotes healthier dietary lifestyles by expanding its portfolio of processed seafood products, which utilize hwangto salt and fermented anchovy extract.
Hwangto salt is a traditional Korean salt made using a mineral-rich, yellow clay as part of the salt-processing or aging method. Hwangto salt is known to contain higher alkaline mineral content compared to refined salt, making it a preferred choice among health-conscious consumers.
Compared to standard refined salt, Hwangto salt is described as rounder, milder, and less sharp, making it an attractive option for fermented foods, seafood, soups, and sauces where balance is crucial.
Fermented anchovy extract
Meanwhile, long-term fermented anchovy extract delivers a deep, natural umami flavor without the use of chemical additives, contributing to strong consumer trust in the company’s products.
In particular, the modern reinterpretation of foods based on Hwangto and fermentation is expected to generate positive ripple effects on the local economy.
Through collaboration with regional farms and the utilization of local specialty ingredients, Samson Food aims to support agricultural communities while revitalizing regional specialty industries.
The company plans to continuously develop product lines utilizing Hwangto salt and fish sauce, while enhancing quality through the expansion of HACCP certification and ongoing research into functional food applications.
A company representative says: “We aim to create foods that stay true to the value of Hwangto and fermentation while becoming more accessible to consumers.”
The company will also further strengthen raw material supply chain partnerships with local farmers and pursue expansion into both domestic and global health food markets.
