Korea as the partner country of Anuga 2025: Culinary heritage meets global food trends

Kimchi is considered to be the soul of Korea and a prime example of fermented food. Over 200 varieties demonstrate the regional and seasonal diversity – from mild dongchimi to creative new interpretations like kale kimchi. Its probiotic characteristics turn it into a paradigm for the “good health” trend.

K-Ramyeon – Captivating the world

With the global boom in K-content, K-food is also coming into the spotlight – led by ramyeon as an icon of Korean food culture. It has become globally known through films, series, and social media: from “Chapagetti” in Parasite to the “Fire Noodle Challenge.” Today, ramyeon stands not only for quick meals, but also as a symbol of Korean creativity. Viral trends such as combining buldak with Chapagetti, K-Rose spiciness with milk and cheese, or refining with truffle oil, as well as consumer feedback, have even inspired new product lines.

Important ramyeon brands at Anuga:

• Samyang Foods (Hall 5.2): A pioneer since 1963, world-famous for the Buldak series.
• Nongshim (Hall 10.2): Around 40 varieties, including Shin Ramyun, Chapagetti, and Neoguri.
• OTOKI (Hall 2.1): Popular for its mild, balanced flavour for all ages.
• Paldo (KIFA Pavilion, Hall 5.2): Specialist in Bibim Ramyeon, especially in summer.
• Harim “The Mishik” (KIFA Pavilion): Artisanal Ramyeon with fresh broth and al dente noodles.

In response to health-conscious trends, Korean ramen brands are also introducing products such as sugar-free, low-calorie, high-protein, gluten-free, and low-sodium varieties, as well as noodles made from alternative grains such as potatoes, mung beans, and rice. Vegan-certified products, eco-friendly packaging, and carbon-neutral manufacturing processes are also on the rise, ensuring that bold flavor goes hand in hand with a commitment to health and sustainability.

Leading Korean manufacturers will present innovations

The variety of the sauces fits in perfectly with the global “naturalism” trend. New varieties range from allergen-free pea soy sauces, to truffle or crab-refined ganjang and spicy gochujang with added meat, through to ssamjang dressings. In terms of taste, the jang trio has formed the basis of Korean cuisine for centuries. Ganjang, the soy sauce, convinces with its strong aroma and wheaty flavour and serves as the basis for soups, casseroles and stews. Doenjang, the fermented bean paste, is high in nutrients and ideal for savoury soups and vegetable dishes. Gochujang combines spiciness, sweet and salt and represents the characteristic Korean art of seasoning. UNESCO’s recognition of this artisanal fermentation culture underscores its cultural value.

There are also halal and vegan-certified as well as sugar and salt-reduced products that are already implemented on an international basis. Leading manufacturers like Sempio Foods, Daesang, Pulmuone Foods, Dongwon and Paldo will present their innovations at Anuga. The Korea Jang Cooperative will additionally showcase the quality, versatility and healthy benefits of the traditional sauces.

Pavilion and live cooking in Hall 5.2

At the pavilion in Hall 5.2 and at the live cooking stand on the Central Boulevard, the visitors can experience the diversity of innovative and sustainable products up close. From freshly prepared classics, to creative reinterpretations of current K-food trends, a vibrant picture of an eating culture that unites tradition and innovation will arise. With its export-oriented food strategy, Korea is setting new standards at Anuga 2025 and will provide the trade visitors and international partners with inspiring insights into the future of global food.