00:09Hello, everybody.

00:09This is William Bradford Nichols with CNS Media here in, I'm here in South Korea at Daesong's headquarters in Seoul speaking with Jaybeck about namino, Dasung's umami ingredient.

00:25Hello Jay, how are you today?

00:26I'm good.

00:26How are you?

00:27Good.

00:28If it's OK, I have some questions for you, and I would like to just jump right in.

00:32All right, can you explain the advanced fermentation technology or tell us a little bit about the fermentation technology.

00:40That you've used to create an amino and how it differentiates from other offerings that are on the market, so.

00:48I would like to say, our domino ingredient is next generation savory flavor because compared to traditional ingredients like MSG or I+G, they can be labeled as flavor enhancers with a number and even though they contain a lot of umami compounds but they contain.

01:11Very, they contains only umamic compounds like glutamic acids and nucleotides, so they have simple taste.

01:22And , the bad reputation from some customer also remains so, so HBP and HBP was in the market, for, last 3, 30 years, but, they also have issues with allergens.

01:46HBP or HMBAP contains allergens like gluten or soy.

01:53And now it track have emerged for cool label ingredients, but it has also issues.

02:02Like they have some old flavor like yeasty flavor, but nomino ingredients have covered every good point of current savory ingredients.

02:15So we have three principles.

02:19One end is natural flavor and novel taste and no carriers.

02:25So these core attributes provide nomino with.

02:31The properties including clean label, so the reduction by up to 30% and no maltodextrin and no allergen.

02:42And you just mentioned that it can reduce sodium content by 30%.

02:47Can you tell us a little bit about how you, how Namino is able to deliver like a rich umami taste like you said, while reducing sodium content by that much and maybe some examples of your options for umami.

03:01So, sodium reduction can be caused due to the flavor components and.

03:08The Amino have a lot of flavor components from fermentation like amino acids, organic acids, and minerals, and they can have an effect on certain reduction up to 30%.

03:22So can you tell me about the, your the nomino's actual, the initial umami, the lingering umami, and the roasted meat flavors and stuff like that?

03:32Can you tell me how you created those and, how those can be used in plant-based components or in plant-based products, so.

03:41Basically, customer can choose our nominal ingredients depending on what they, want to want their taste direct to.

03:54So for example, provide initial umami taste.

03:59So if if customer want initial umami taste, they can choose UH1 and LH provide overall lingering taste.

04:09So if customer want , lingering taste, they can choose LH and if if customer want middle umami taste, they can blend and LH.

04:22Directive to middle umami taste and for savory or meaty flavor customer can choose our the savory products.

04:32And I guess in that way it's fully like customizable for the customers in that way too, right?

04:37OK, so you can make like something that's really strong on the, on the front end when you taste it and then maybe not as strong on the back end when it comes out and like can you create flavors in that way as , right, yeah.

04:50It's very interesting.

04:52What strategies, moving on, what strategies is Dayang implementing to sort of establish a stronger presence in key markets like the EU and USA?

05:03So, now we are focusing on application data, so-called, ABM marketing.

05:10So.

05:12We found there is a lot of impractical information on the application data which cannot use for end users, but we try to find our solution and , do application test with external research center like NIO and MMR Research Center.

05:38So all our, all, all of our data on our presentation are coming from external data to, to get more.

05:50Reliable information to our customer.

05:53So that is our one of our important marketing strategies.

05:58It's very, very interesting as.

06:00Before we're done, is there anything else you would like to tell us about, Namino and Daing Dean before we go?

06:07So, as I mentioned before, Imino is our next generation of savory flavor, so you can choose our ingredient to, Expand your products more flavorful and delicious.