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Trend of Japanese food market

Capturing Japanese tastes!​ Capturing Japanese tastes

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Recently, ‘Sugar Limit food’ is popular in Japan. The food industry in Korea is putting spurs to coping with such as trend by developing products with less or even zero sugar content or devising new menu.

While the boom of ‘Sugar Limit’ continues, ‘High Resi’ food which can make diet effect while eating sugar content is emerging in the niche market as a next-generation diet method.

‘High Resi’ is the abbreviated form of ‘high resistant starch’, which means the food contains much resistant starch. While resistant starch is a kind of sugar, it can reach the intestine like dietary fiber and does not increase blood sugar level. As a result, resistant starch is receiving attention as ‘the third dietary fiber’.

It is certain that the blood sugar level does not rise if sugar is limited stoically, but it can cause obesity due to the disappearance of all resistant starch that cleans the intestine. That is why High Resi foods are receiving attention as the source of resistant starch that is contained in brown rice, minor grains, sweet potato, pumpkin, unripe banana, etc. and barley is especially superior in the content of resistant starch.

A new business opportunity can arise as High Resi is becoming popular in Japan following Sugar Limit boom. As the desire of Japanese people to reduce intake of starch in other foods is expected to be an ‘eternal task’, the market size of Sugar Limit products, too, is expected to keep increasing.

Accordingly, it is natural for Japanese consumers to pay attention recently to High Resi foods that exceed the limit of Sugar Limit foods. So it is expected that the market of High Resi foods will be expanded together with that of Sugar Limit foods.

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