New standards for japchae and cho-gochujang
Revisions planned for 17 items, including dried shiitake
The Korea Food Industry Cluster Promotion Agency announced on the 10th that it won the contract for the 2026 Traditional Food Standardization Research Project, commissioned by the National Agricultural Products Quality Management Service, and has launched the work in earnest.
The project will update standards for traditional foods and establish scientifically grounded specifications to strengthen industry competitiveness. The agency will lead the effort in an industry‑academic‑research partnership with Sungshin Women’s University and the Korea Health Functional Food Association.
Researchers will analyze the limits revealed when current standards were applied in the field and develop improved, practical criteria that reflect real manufacturing environments. The work will overhaul the traditional food standards system by both drafting new specifications and revising existing ones.
This study will set new standard specifications for japchae and cho‑gochujang, and it will revise standards for 17 items, including dried shiitake mushrooms. The goal is to preserve tradition while ensuring consistent quality and safety.
The agency will also support food companies in using these standards on the production floor. It will present the key points and application criteria of the revised standards and offer case‑based, practical training focused on ingredient suitability, process control, and hygiene and quality management.
Officials expect these measures to help companies build more systematic product quality management systems and to encourage wider use of the traditional food quality certification program.
The plan also includes designating traditional food quality certification bodies. By strengthening the certification framework, the agency aims to boost safety, build trust in product quality, and raise standards across the industry.
Kim Deok‑ho, director of the Korea Food Industry Cluster Promotion Agency, said, “Traditional foods are our unique culinary heritage and the foundation for spreading K‑food. Through science‑based standards and field‑focused support, we will create practical quality management systems for traditional foods that companies can actually use.”
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