For the past 60 years, our dedicated efforts to provide better products and services have been at the center of the Daesang`s history. Daesang has been a pioneer of Korean food culture since 1956 when it launched Miwon, the first fermented seasoning made in the country. Rather than resting on past success, we continue to meet the demands of changing times to create new value.
Daesang has been consistently growing the country`s largest business of starch and sugar, the ingredients used in baked goods, confectionery and processed foods. With a bio business that included cutting-edge fermentation technology-based arginine, histidine, glutamine and essential amino acid lysine products, Daesang is making progress as a global ingredients company.
Starch sugar business
Since it began the starch sugar business in 1964, Daesang has been a leader of the domestic starch and starch sugar market. The company is now focused on strengthening its global competitiveness through sustained R&D and strategic investments a well as development of a variety of ingredients based on next-generation R&D strategies.
After beginning with MSG and nucleic acid which are seasoning ingredients, Daesang`s bio business expanded to include high value-added amino acids such as arginine, histidine, glutamine, phenylalanine, tryptophan and valine; as well as new functional ingredients like chlorella, DHA and etc. Daesang will keep strengthening its product portfolio through continued innovation to become a global leading bio company.
Daesang uses its background in fermentation technology to manufacture the essential amino acid L-lysine, which is mostly supplied to the feed industry worldwide. L-lysine is crucial for biological functions, especially the development of livestock animals. Accordingly, the lysine business enjoys stable demand.