Crafted Through

Natural Means,

Koji Fermentation

Koji fermentation is a traditional Korean method of fermenting plant-based materials with fungi. During this process, complex large molecular substances are broken down, creating low-molecular weight flavor substances with a variety of tastes.

The flavor compounds produced during koji fermentation play a vital role in improving the depth and richness of food taste. In particular, they act as a flavoring ingredient that imparts umami and richness, significantly contributing to elevating the overall taste of the dish.

Sempio’s Savorich products manufactured through koji fermentation add a special taste to the product, making them ideal for use as seasoning ingredients for consumers looking for plant-based, vega, clean-label options.