1️⃣🇺🇸 Fried Rice Gimbap wins top award in the U.S.🍙🏆
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✔ Frozen fried rice-style gimbap made with premium Korean rice from Haenam won “Best Organic Product” at Natural Products Expo West ⠀
• Localized with a familiar “fried rice” concept for U.S. consumers, improving accessibility
• Riding the health + convenience trend, the organic frozen gimbap market is rapidly growing ⠀
🧑🏻💬 We knew frozen gimbap was trending in the U.S., but fried rice gimbap? Sounds unusual from a Korean perspective—but actually a smart move leveraging something familiar to the market 😮 ⠀
🗞️ E Today | https://www.etoday.co.kr/news/view/2579314
2️⃣💄 K-Beauty war expands—now even food companies join🔥🧴
✔ Beyond fashion brands, convenience stores and food companies are entering the beauty market
• Nongshim collaborates with Arocell to develop collagen-based cosmetics
• CU strengthens “experiential beauty” with AI skin analysis and customized cosmetics, achieving double-digit growth ⠀
🧑🏻💬 Higher margins and faster repurchase cycles make beauty attractive—but without a clear strategy, success isn’t guaranteed. It’ll be interesting to see who actually wins this game 👀 ⠀
🗞️ Bridge Economy | https://www.viva100.com/article/20260425500208
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3️⃣🥤The era of “drinkable beauty” begins🍽️✨
✔ Collagen is expanding beyond supplements into beverages, emerging as a key inner beauty ingredient ⠀
• Collagen is now the second most-used ingredient in beauty-positioned food & beverage launches
• 33% of consumers choose supplements for skin, hair, and beauty benefits (SPINS) ⠀
🧑🏻💬 After protein and fiber—are we entering the collagen era? It might soon become a mainstream functional ingredient in Korea too ✨ ⠀
🗞️ Real Foods | https://www.realfoods.co.kr/article/10725683
4️⃣🏛️ From exhibitions to dining—“Art-Food” experiences rise🍽️🎨
✔ At the National Museum of Korea, 1 in 6 customers are foreign visitors
• Pulmuone Food & Culture operates a curated outdoor food zone combining Michelin-level chefs and Korean street-style desserts
• Ediya Coffee attracts foreign visitors with localized menus like black sesame latte and traditional Korean desserts ⠀
🧑🏻💬 In tourist-heavy areas, it’s no longer just about taste—it’s about designing the experience. Brands that reinterpret Korean food creatively might have the edge going forward 😮 ⠀
🗞️ Maeil Business | https://www.mk.co.kr/news/business/12029288
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✔ Hanwha Food Tech launches “The Plaza Dining,” a high-end F&B platform targeting premium experiences ⠀
• Combines three concepts: Korean fine dining, premium Chinese cuisine, and contemporary grill dining
• 1,486㎡ space with 232 seats, offering panoramic views of Gyeongbokgung Palace, the Blue House, and Bugaksan ⠀
🧑🏻💬 Exactly the kind of place I’ve been looking for—especially for hosting VIP guests. With Michelin spots being hard to book, this feels like perfect timing 🔥 ⠀
🗞️ Korea Economic Daily | https://www.hankyung.com/article/202604215981g
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