Samyang Corp. Unveils Innovative Kestose Soluble Fiber at Future Food-Tech San Francisco 2026
In a groundbreaking reveal that has the food industry buzzing, Samyang Corp. presented its cutting-edge crystalline soluble fiber, Kestose, during the Future Food-Tech San Francisco event held on March 19-20, 2026. The conference, recognized as a pivotal gathering for innovators in the food sector, attracted more than 1,500 professionals from over 200 companies worldwide. This event provided an exceptional platform for Samyang to showcase its latest product innovation aimed at enhancing dietary fiber intake and reducing sugar content in various consumer products.
Dr. Hyerim Kim, a Principal Researcher at Samyang, led an insightful presentation highlighting key dietary fiber trends and the unique properties of Kestose. This innovative ingredient is crafted from fructooligosaccharides (FOS), a prebiotic that nourishes beneficial gut bacteria, thus supporting digestive health. Kestose differentiates itself from traditional dietary fibers by its crystalline structure, a feature developed using Samyang's proprietary technology. This crystalline form reduces hygroscopicity, preventing clumping and ensuring quick dissolution in different formulations.
One of Kestose's primary advantages is its exceptional purity, boasting over 99% fructooligosaccharides. These characteristics make it a versatile additive for a range of food products, enabling manufacturers to formulate items that not only comply with health standards but also satisfy taste preferences. Kestose achieves approximately 30% of the sweetness of sugar while maintaining sugar content as low as 1%, making it a dual-purpose ingredient that facilitates both sugar reduction and fiber fortification.
At FFT 2026, Samyang engaged industry stakeholders by offering samples of a sports drink mix formulated with Kestose, providing a practical demonstration of its potential applications. The positive responses from participants underscored Kestose's compatibility with high-value nutrition-focused products, including snack bars, yogurt, protein beverages, and dietary supplements.
"The introduction of Kestose at FFT 2026 is a significant milestone for Samyang Corp., marking our commitment to innovating within the functional food ingredient sector," stated Jung-Sook Han, Head of Samyang's Food R&D Center. Han emphasized the company's dedication to enhancing their research and development capabilities, expanding collaborations with global food companies, and positioning itself competitively in the global market.
The Future Food-Tech San Francisco event served as a springboard for Samyang's ambitions, as the company aims to broaden its reach into the global specialty ingredients market. Alongside Kestose, Samyang is also developing other innovative products such as the alternative sweetener allulose and functional dietary fiber like resistant dextrin.
As the food technology landscape continues to evolve, Samyang Corp.'s advancements exemplify their vision to meet the growing consumer demands for healthier and more functional food choices. Kestose stands as a testament to this vision, striving to redefine the standards of dietary fibers in various culinary applications. With its clean taste, minimal sugar content, and health benefits, Kestose is poised to become an essential ingredient in the future of food manufacturing, making waves at FFT 2026 and beyond.
Dr. Hyerim Kim, a Principal Researcher at Samyang, led an insightful presentation highlighting key dietary fiber trends and the unique properties of Kestose. This innovative ingredient is crafted from fructooligosaccharides (FOS), a prebiotic that nourishes beneficial gut bacteria, thus supporting digestive health. Kestose differentiates itself from traditional dietary fibers by its crystalline structure, a feature developed using Samyang's proprietary technology. This crystalline form reduces hygroscopicity, preventing clumping and ensuring quick dissolution in different formulations.
One of Kestose's primary advantages is its exceptional purity, boasting over 99% fructooligosaccharides. These characteristics make it a versatile additive for a range of food products, enabling manufacturers to formulate items that not only comply with health standards but also satisfy taste preferences. Kestose achieves approximately 30% of the sweetness of sugar while maintaining sugar content as low as 1%, making it a dual-purpose ingredient that facilitates both sugar reduction and fiber fortification.
At FFT 2026, Samyang engaged industry stakeholders by offering samples of a sports drink mix formulated with Kestose, providing a practical demonstration of its potential applications. The positive responses from participants underscored Kestose's compatibility with high-value nutrition-focused products, including snack bars, yogurt, protein beverages, and dietary supplements.
"The introduction of Kestose at FFT 2026 is a significant milestone for Samyang Corp., marking our commitment to innovating within the functional food ingredient sector," stated Jung-Sook Han, Head of Samyang's Food R&D Center. Han emphasized the company's dedication to enhancing their research and development capabilities, expanding collaborations with global food companies, and positioning itself competitively in the global market.
The Future Food-Tech San Francisco event served as a springboard for Samyang's ambitions, as the company aims to broaden its reach into the global specialty ingredients market. Alongside Kestose, Samyang is also developing other innovative products such as the alternative sweetener allulose and functional dietary fiber like resistant dextrin.
As the food technology landscape continues to evolve, Samyang Corp.'s advancements exemplify their vision to meet the growing consumer demands for healthier and more functional food choices. Kestose stands as a testament to this vision, striving to redefine the standards of dietary fibers in various culinary applications. With its clean taste, minimal sugar content, and health benefits, Kestose is poised to become an essential ingredient in the future of food manufacturing, making waves at FFT 2026 and beyond.
Topics Consumer Products & Retail）
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