According to the Korea Rural Economic Research Institute, the market size of plant protein-based alternative food in South Korea reached $47.6 million in 2016, with an average annual growth rate of 15.7% from 2017, and is expected to reach $216 million by 2026. In order to safely and effectively manage alternative food, promote product diversification and facilitate consumers’ choice, the Korean Ministry of Food and Drug Safety newly added "alternative food" to the Notice of MDFS No. 2023-56 issued in August 2023. The definition of "alternative food", manufacturing and processing standards, physical and chemical and health indicators were clearly stipulated.
1 Definition
"Alternative food" refers to food marketed as similar in shape, taste and organization status to existing food with plant raw materials, microorganisms, edible insects and cell cultures as the main raw materials instead of animal raw materials.
2 Manufacturing and processing standards
(1) Food made in the similar form of dried sausage should have a moisture content of less than 35%, and food made in the similar form of semi-dried sausage and dried stored meat should have a moisture content of less than 55%.
(2) Food made in the similar form of fermented milk, after sterilization or cooling of ingredients (except for lactic acid bacteria and yeast), should be prevented from being contaminated by microorganisms other than lactic acid bacteria or yeast used as raw materials, and lactic acid bacteria or yeast should be cultured or fermented under appropriate constant temperature condition.
(3) For food made in the similar form of processed fish, the oil used in frying and oil treatment should have an acid value of less than 2.5 mg/g and a peroxide value of less than 50 meq/kg.
(4) Food made in the similar form of meat breast should be sterilized when necessary, and the packaging of the product should be hygienic.
3 Physical and chemical and health indicators
(1) Acid value/ mg/g:＜5.0 (fried and oil treated food only).
(2) Peroxide value/ meq/kg:＜60 (fried and oil treated food only).
(3) Bacterial count/ CFU/g(mL): n=5, c=0, m=0 (sterilized product only).
(4) Coliforms/ CFU/g(mL): n=5, c=1, m=0, M=10 (sterilized product only).
(5) Escherichia coli/ CFU/g(mL): n=5, c=1, m=0, M=10 (non-pasteurized products that are no longer processed, heated and cooked instead directly consumed only).
The newly added "alternative food" related standards will come into effect on January 1, 2024. At that time, if an alternative food is to be sold, both the existing standard and specifications for individual food category and the new general standard and specifications for alternative food must be applied to. For example, if the category of food manufactured is "processed soybean product", its relevant standards and specifications should be applied to; if it is marked as an alternative food, the relevant standards and specifications for "processed soybean product" and the new standard and specifications for the alternative food should be applied to. In view that the relevant regulations and standards have not yet been formally implemented, Antion will continue to paying attention to and update in the follow-up progress.
Source: Antion
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