Foodtech company Naipi Co., Ltd. (CEO Son Jeong-mi) announced that it received a gold prize and a special prize at the International Invention Competition held in Bangkok, Thailand in February.
Naipi Co., Ltd. invented Ferment-Keeper, which not only prevents fermentation but also protects and maintains the microorganisms in the product until the end.
With this award, Naipi Co., Ltd., which was founded in 2020 and has grown every year, has developed its own food storage technology and introduced it to the world under the name ‘Ferment Keeper’, and its technological prowess has been recognized.
Naepy Co., Ltd. is a company that produces fermented foods and is implementing food tech in South Chungcheong Province with the goal of leading the way in K-food (K-food) and helping to promote Korea's excellent fermented foods to the world.
Naipi Co., Ltd. tested not only its own products but also kimchi manufactured in Korea as test specimens and obtained NET certification in 2024.
Napi CEO Son Jeong-mi explained, “The short shelf life of fermented foods containing live beneficial bacteria has made it difficult to advance into overseas markets, and the packaging swells and bursts as fermentation continues, which has been a major obstacle for small business owners to grow from domestic businesses to export companies.” She added, “Ferment Keeper has solved this distribution problem.”
Currently, even if kimchi is transported in refrigerated containers, the expiration date is suggested to be about 60 days if it does not affect the taste. However, Ferment Keeper can extend the expiration date.
It is possible to extend the shelf life by controlling the growth of microorganisms in the product rather than simply capturing the fermentation gas. It is expected that this technology will help break through the distribution limitations of fermented foods around the world and expand the fermented food market.
Meanwhile, Naepy Co., Ltd. successfully attracted seed investment from Hanyang University Technology Holdings in November 2024, entering the investment market just four years after its establishment, and is continuing research on fermented foods in both the food and upstream and downstream businesses.
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