Nasoya's Probiotic-Rich Kimchi Line Contains Minimal Ingredients
Laura McQuarrie — February 27, 2019 — Lifestyle
References: nasoya & prnewswire
Kimchi may be a Korean cuisine staple that's made with many different vegetables but it is not often friendly to vegetarians, as the side dish is often flavored with brined shrimp or fish sauce—Nasoya is changing this with its all-new Vegan Kimchi line. These kimchi products are free from artificial flavors and preservatives and contain minimal ingredients; the products are available in Spicy, Mild, White and Radish varieties, with the latter listing only radish, green onion and salt as ingredients.
These probiotic-rich kimchi cups are being positioned as perfect accompaniments to meals made with everything from rice and pasta to roasted vegetables.
To educate consumers on the benefits of kimchi, its history and recipes, Nasoya will be sharing a dedicated webpage on kimchi the spring.
These probiotic-rich kimchi cups are being positioned as perfect accompaniments to meals made with everything from rice and pasta to roasted vegetables.
To educate consumers on the benefits of kimchi, its history and recipes, Nasoya will be sharing a dedicated webpage on kimchi the spring.
Trend Themes
1. Vegan Kimchi - Disruptive innovation opportunity: Develop new plant-based kimchi variations that appeal to vegetarians and vegans, expanding the market for this traditional Korean dish.
2. Minimal Ingredient Food - Disruptive innovation opportunity: Create a line of food products that contain minimal ingredients, capitalizing on the growing consumer demand for clean, simple and transparent food labels.
3. Probiotic-rich Foods - Disruptive innovation opportunity: Develop new probiotic-rich food products that offer health benefits and serve as convenient meal accompaniments, meeting the needs of health-conscious consumers on the go.
Industry Implications
1. Food Manufacturing - Disruptive innovation opportunity: Incorporate innovative plant-based ingredients and manufacturing processes to produce a wider range of vegan-friendly food products, tapping into the increasing demand for plant-based alternatives.
2. Health and Wellness - Disruptive innovation opportunity: Explore and develop new probiotic-rich food products that promote gut health and overall wellness, aligning with the growing trend of consumers seeking functional, health-focused foods.
3. Online Education - Disruptive innovation opportunity: Create online educational platforms or resources that provide information on the benefits, history, and recipes of kimchi, catering to the rising interest in ethnic cuisines and fostering consumer knowledge and engagement.
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