Menu
About Us
The Rice Foundation
Shop
ThinkRice.com
Sign Out
Login
Go
Discover U.S. Rice
Find a Supplier
Rice Supplier Directory
Associated Services Directory
Trade Lead Form
Exporting U.S. Rice
International Markets
Market Information
Trade & Access
Food Aid
International Webinar Series
Rice 101
U.S. Rice Facts
Meet U.S. Rice Farmers
How Rice Grows
Where Rice Grows
Rice Resources
Rice Recipes
Health & Nutrition
Rice in Foodservice
National Rice Month Scholarship Contest
News & Events
Publications
USA Rice Daily
Whole Grain
The Rice Stuff Podcast
Domestic Usage Report
USA Rice e-Brief
Rice Eating Occasions Report
Meetings & Events
Calendar
USA Rice Outlook Conference
Sponsors
Presentations
RMA Convention
Media Center
Photo Library
Videos
USA Rice Daily
Contact Us
Industry Resources
Farm Tools
RMA Online
Member Documents
Useful Links
Market Information
Rice Leadership Development Program
USA Rice Boards & Committees
USA Rice Staff
Become a Member
Government Affairs
Key Issues
Commodity Support Programs
Conservation Programs
Crop Protection Tools
Environment & Resources
Food Aid
Food Safety & Labeling
Trade & Access
Advocacy
Advocacy Toolkit
USA Rice PAC
Sustainability
Sustainability Report
Sustainability Webinar Series
Meet U.S. Rice Famers
Advancing Markets for Producers
Rice Stewardship Partnership
U.S. Rice Industry Sustainability Goals
USA Rice Sustainability Award
USA Rice Carves Out a Niche in Korea with New Products
Apr 20, 2017
A Korean snack with a U.S. twist
SEOUL, KOREA – In the latest of a slew of new food and snack products that use U.S.-grown rice is a new convenience package of “Army Stew,” a Korean-style spicy soup containing kimchi, sausage, ham, rice cakes, and ramen noodles. The rice cakes are produced using rice flour originating from U.S. rice. Many snacks and food items containing rice flour have emerged on the market here within the last year.
Two years ago, when Korea first implemented tariffication, whereby the purchase of rice for table use was no longer guaranteed by Korea’s World Trade Organization (WTO) commitments, USA Rice began discussions and held technical meetings with the rice flour users and rice flour processors here to gain more interest in U.S. rice as a processed food ingredient.
The overall strategy consisted of: 1) reminding rice product manufacturers and foodservice that U.S. rice is high in quality, reliable, and appealing to their customers through menu presentation seminars; 2) encouraging and supporting the launch of new U.S rice menus; and 3) building an appreciation for U.S. rice among Korean food media and consumers via traditional consumer promotions.
USA Rice kicked off the food ingredient promotion with a rice cake project that encouraged rice flour processors to test U.S. medium grain rice for their operations and ultimately change the origin of their rice flour products to the U.S. from either domestic or Chinese rice.
Steadily, many food manufacturers have launched new U.S. rice-based food products and some changed rice flour sources to use U.S. rice.
“According to noodle product manufacturers, Korean customers prefer the chewy texture of noodles and rice flour made with U.S. rice,” said Hugh Maginnis, vice president of international for USA Rice. “So our efforts are paying dividends and we are poised to potentially grow our presence here - something that remained unclear when the government announced plans to move to tarrification.”
Sign-Up for the Daily
Email Address
Click to add
(?)
First Name
Click to add
(?)
Last Name
Click to add
(?)