[Provided by Dongwon F&B]
[Provided by Dongwon F&B]

Dongwon F&B announced Thursday that it will introduce a nitrogen-filling technology called Fresh-Lock to its Yangban seasoned seaweed brand, which marks its 40th anniversary this year.

The Fresh-Lock method reduces oxygen inside the packaging and replaces it with nitrogen. Oxygen triggers oxidation in the oil used to season the seaweed, producing off-flavors and a soggy texture, while nitrogen is nearly non-reactive and keeps the product fresh. The technology also eliminates the need for silica gel desiccants, cutting annual silica gel use by 300 metric tons.

The move is driven largely by the brand's global expansion. Long shipping times mean seaweed can turn limp before reaching overseas consumers. For export products, Dongwon F&B will combine the nitrogen-filling method with silica gel packets, extending the shelf life from six months to 12 months. Yangban seaweed is currently exported to more than 30 countries, including Japan, Thailand and the United States.

Dongwon F&B introduced an eco-friendly package in 2020 that eliminated plastic containers — a first in the industry — and later adopted laser-cut film to prevent the seasoned seaweed from tearing when the package is opened. The changes have reduced annual plastic use by about 30 metric tons.

Launched in 1986, Yangban is the top-selling seasoned seaweed brand in South Korea. The company runs a "raw seaweed inspector" program that oversees laver cultivation from spore seeding through harvest, and was the first in the industry to introduce aluminum packaging. Cumulative sales have reached 12 billion full-size sheets.

To mark the 40th anniversary, Dongwon F&B is running a giveaway event through Sept. 20. Consumers can enter by uploading a photo of a Yangban product with a receipt on Instagram or by completing a quiz and sharing the results. Prizes drawn by lottery include one don of pure gold and AirPods Pro 3 earbuds.


andy@heraldcorp.com