In a creative move to modernise traditional Korean cuisine, South Korean company Narichan has introduced Kimchi in a can, a ready-to-drink (RTD) kimchi beverage aimed at capturing Generation Z palates. This innovative product seeks to redefine kimchi consumption, offering the spicy, tangy flavours of this well-loved fermented food in a convenient liquid form.
Source: Narichan - Liquid Kimchi
Traditionally, kimchi is a staple in Korean households, known for its health benefits and distinctive taste. Narichan's "Kimchi Me" retains these qualities, delivering the authentic essence of kimchi without added sugar or gluten. The beverage is crafted through natural fermentation of vegetables, with stevia providing a touch of sweetness.
Heesu Moon, Narichan's Strategic Purchasing General Manager, is quoted as saying "Kimchi Me is squeezed kimchi juice that contains all the natural goodness of kimchi, made with just the fermentation of vegetables and some stevia."
This product launch aligns with a broader trend of re-imagining traditional foods appealing to younger consumers seeking bold flavours and convenience. Generation Z, in particular, shows a real liking for spicy foods and different eating experiences. Narichan aims to meet this demand by offering a portable, ready-to-consume version of kimchi fitting comfortably into modern, fast-paced lifestyles.
Narichan's initiative mirrors global trends where traditional foods are being adapted into new formats. In New Zealand, for instance, the startup Good Bugs has developed freeze-dried kimchi sprinkles, allowing consumers to easily incorporate kimchi flavours into various dishes. This product gained significant attention after being featured on New Zealand’s NewsTalk ZB, leading to a surge in sales and highlighting the growing global appetite for innovative kimchi products.
Source: PFN Ai Archives -Re-Imagining traditional food products.
By offering kimchi in a convenient, drinkable form, Narichan not only honours Korean heritage but also is adapting to contemporary consumer preferences, potentially setting a precedent for future adaptations of traditional foods.
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