Jeonnam Agricultural Research Institute develops mustard sauce to target the vegetarian and vegan market.

[Korea Farmers' News Agency, Reporter Kang-san Lee] The Jeonnam Agricultural Technology Institute (Director Kim Haeng-ran) has developed a plant-based seasoning sauce that maximizes the savory taste of autumn radishes, aiming to target the rapidly growing vegetarian and vegan market. The "Radish Seasoning Sauce" developed by the Jeonnam Agricultural Technology Institute uses concentrated radish extract as a key ingredient, and is based on plant-based ingredients, earning it recognition as a versatile seasoning sauce that combines health benefits and usability. In particular, the Jeonnam Agricultural Technology Institute's technology for manufacturing concentrated radish extract has increased the content of dietary sulfur compounds, which give radishes their characteristic fresh taste, by up to 60 times compared to before, and has increased the content of free amino acids, which provide a savory taste, by more than 1.3 times. The radish seasoning sauce can be used as a substitute for soy sauce.