Exhibition item
Booth number
| Company | RICE CAKES | CEO | 1E403 |
|---|---|---|---|
| Address | SEJINFOOD CO., LTD. | Website | JUNG TAE WON |
| Company introduction | (12653) 865, Junae-ro, Yeoju-si, Gyeonggi-do, Korea | ||
| History | www.sjnoodle.com | ||
Certification
SEJINFOOD CO., LTD. is leading food culture with its highly developed automatic facilities equipped for mass production. We became multi-brand company producing various product lines of dried noodle, rice noodle and rice cake. We have been at the forefront line of introducing new technologies to become the best in all of aspects in terms of quality and sanitation. We will continue to do our best to provide trustworthy products hence, contributing to make healthy food culture.
Picture
1999. 04. Corporation Establishment
2006. 11. ISO 9001:2000 Certification
2009. 03. Certified as Venture Company
2012. 08. Completion of 2nd Manufacturing Factory at Yeoju
2014. 01. 02. Ministry of Food and Drug Safety HACCP Certification (For noodle, frozen noodle, other noodle, rice cake product)
2019. 01. 10. ~ 01. 11. FSSC22000 Certification
2006. 11. ISO 9001:2000 Certification
2009. 03. Certified as Venture Company
2012. 08. Completion of 2nd Manufacturing Factory at Yeoju
2014. 01. 02. Ministry of Food and Drug Safety HACCP Certification (For noodle, frozen noodle, other noodle, rice cake product)
2019. 01. 10. ~ 01. 11. FSSC22000 Certification
PR video
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Rice Noodle Whitejjambbong
Message
News Letter
| Please enter your name | Rice Noodle Whitejjambbong |
|---|---|
| Please enter email. | |
| Enter the country name. | It is a Jjambbong product with its thick Udon type rice noodle which has not been manufactured and sold in Korea. Flour is not used during production and is a gluten-free product with minimized use of starch. This product is differentiated with other existing rice noodle products and can be utilized as packaged instant food product or HMR product which the relevant market is growing fast. It has rice content of 95.8% which can enhance the rice consumption thus, has high possibility of development in rice consuming areas. We expect it to be utilized in various ways since it eliminated the problems of dried-noodle product and has texture similar with Korean rice cake. |
