Research Institute of Food and Biotechnology

The SPC Research Institute of Food and Biotechnology is the primary research and development arm of the SPC Group, a leading South Korean food and biotechnology conglomerate. Established in 2005, the institute specializes in microbiology, fermentation technology, and the development of functional food materials. It is widely recognized for its extensive research into indigenous Korean microorganisms, having analyzed over 10,000 strains to develop proprietary yeast and lactic acid bacteria for the baking and health industries. The institute's innovations include "Sangmijong," a natural sourdough starter, and various probiotic applications utilized across SPC's global brands like Paris Baguette. By integrating advanced biotechnologies such as CRISPR-Cas genome editing and precision fermentation, the institute aims to enhance food safety, nutritional value, and sustainability in the global market.