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CJ Redesigns Sugar and Carbs, Riding Low-Sugar, High-Protein Trend
🇰🇷 South Korea /Economy & Trade

CJ Redesigns Sugar and Carbs, Riding Low-Sugar, High-Protein Trend

From Chosun Ilbo · () Korean

Translated from Korean, summarized and contextualized by DistantNews.

At a glance

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  • CJ CheilJedang is shifting its research and development focus from simply reducing sugar and carbohydrates to redesigning them entirely.
  • The company revealed its R&D strategy at the 2026 Korean Society of Food Science International Conference, highlighting a trend toward low-sugar, high-protein food products.
  • This strategic pivot reflects the growing consumer demand for healthier food options, particularly those that are low in sugar and high in protein.

CJ CheilJedang is redefining its approach to food product development, moving beyond simple sugar reduction to a fundamental redesign of ingredients. The company is focusing on creating low-sugar, high-protein options, a trend that is increasingly dominating the food market.

At the 2026 Korean Society of Food Science International Conference, held at the Daejeon Convention Center, CJ CheilJedang unveiled its research and development strategy. This strategy centers on innovating with sugar and carbohydrates, aiming to create products that meet the evolving demands of health-conscious consumers. The shift signifies a proactive response to the widespread "low-sugar, high-protein" movement.

This move by CJ CheilJedang indicates a significant investment in R&D to engineer food products that align with modern dietary preferences. The company's commitment to redesigning core ingredients suggests a long-term vision for capturing a larger share of the health food market.

DistantNews Editorial

Originally published by Chosun Ilbo in Korean. Translated, summarized, and contextualized by our editorial team with added local perspective. Read our editorial standards.

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