Daesang: Pioneering plant-based nutrition with GoldRella and White Chlorella
11 Jul 2024 | Daesang
At Daesang’s headquarters in Seoul, Korea, we sit down with Angie Jang, the company’s marketing manager for the marketing division of the ingredient business unit, to discuss the multifunctional benefits and versatility of its GoldRella and White Chlorella solutions for plant-based food applications. Jang also details the company’s future vision for these innovative offerings.
Hello everybody, this is William Bradford Nichols with Food Ingredients First and Nutrition Insight, and I'm here live in Seoul, Korea at Dayong's headquarters with Angie Jing.
Hello Angie, how are you today?
Hello, I'm good, thanks for asking.
I'm good.
Angie is the marketing manager for the marketing division of the ingredient business here at Dayson ingredient business unit here at Daesong, and we had some questions for you about White Karela and Globe Karella, and if it's OK, I'd like to just jump right in and start asking.
Can you tell me how does goldrella and white lorella compare nutritionally to other plant-based protein sources, and can you give us some of the key benefits of these products for vegans and those looking for whole food solutions?
So comparing with other plant-based proteins like pea or soy, it has a lot of various kinds of nutrients.
So not only protein or fiber, it has also micronutrients like vitamin B12, which is lack of vegan people.
It has to be additionally assumed, consumed, so that the deficient symptoms should not be there.
So, that's one of the examples, and there are, lots of great, components as , especially, the nine-essential amino acid, etc.
So I think, it's good for vegan people and it's gonna be the next generation for, , vegan solution.
Wonderful.
That's, that's great.
Can you provide some more details on how harvesting protein from corella is more environmentally friendly compared to other sources like beef and even legumes?
So, it's quite simple to produce our micro woodrola.
We'll culturing the strain and then, we, develop, grow our strength, and then we separate and concentrates.
Through the concentrate and sterilization and then we just spray dry and the kind of process take not many days the culturing the our corela is just taking 5 days and comparing with other or ligands it's much less days so.
I strongly believe that it's gonna be the next generation ingredients for plant-based food, and it's very good for sustainability.
System food system it's incredible.
Can you tell me, what have been sort of the most successful applications of goldrella and white chlorella in plant-based food so far?
We have done a lot of, food application generally, and so far, we have, great success for plant-based meat, seafood, plant-based cheese, and.
Egg alternative as and for nutritional food it has a good efficacy for nutritional bar or drink as and especially we're getting a lot of attention from our vegan cheese maker so we're very having confidence to make our ingredients to be supplied to apply for that kind of, application.
Angie, what future developments or new products can we expect from Dayang in the area of lorella-based feuds in the future?
Actually, our white Cruella, is our brand new products, so we're, actively promoting it.
We have launched this ingredients last year, and, our, , we have acquired SA grass, to.
We have acquired SAgrass, recently, so I think we're ready for, the global markets already.
And what is good for, what is good for about this ingredient is that it can replacement for it can be a replacement for titanium oxide which is spent for European countries and also it is good, it has a good amount of protein, fiber and various kinds of micronutrients, and it's gonna be the next generation plant-based food ingredients.
For, vegan products.
All right, thank you so much for talking to us today, Angie.
All right, thank you very much.
