Sempio hosted the 'Our Taste Research Seminar' to explore ways to provide healthy and delicious meals for school dietitians.

The seminar was held at the 'Our Taste Space' on the first floor of Sempio's headquarters in Jung-gu, Seoul, targeting around 30 elementary, middle, and high school, as well as institutional, dietitians. Sempio shared the results of its scientific research on fermented sauces, various ingredients, and cooking methods, presenting practical solutions applicable to foodservice settings.

Participants had the opportunity to watch cooking demonstrations by researchers at the Our Taste Research Institute and taste the dishes themselves. They experienced how the taste changes depending on the variety, part, cooking method, and type of sauce used for meal ingredients like cucumbers and potatoes. Cucumbers were introduced with a cooking method of blanching them in salt water, which preserves their texture in a shorter time compared to traditional pickling. For potatoes, optimal recipes and cooking methods based on their variety were proposed.

In addition, they participated in a comparative tasting of miyeok-guk (seaweed soup) seasoned with various sauces such as salt, soy sauce, and Yeondhu, confirming that the umami and depth of the broth vary depending on the fermented sauce used. Hong-ran Lee, a researcher at Sempio's Our Taste Research Institute, explained, "Fermented sauces made from soybeans can enhance the umami and reduce the saltiness." She added, "Yeondhu has a mild color and aroma along with rich natural umami, making it versatile for various dishes."

Other ideas shared included adding cham-namul (wild chive) pesto to aglio e olio pasta, making vegetable soup and melon salad using a simple seasoning formula, a secret to enhancing the umami of roasted chicken wings, and a rice cooking method suited for nasi goreng. These offered new ways to cook menus familiar to students.

Dietary teacher Min-jin Park evaluated, "It was beneficial to directly confirm the taste difference of the same menu using various cooking methods, and I will be able to utilize Yeondhu in a variety of dishes." Dietary teacher Ye-jin Lee also stated, "The menu proposals based on the characteristics of the ingredients and cooking principles were impressive, and it was helpful because there was a lot of content that could be immediately applied in the field."

A Sempio official stated, "It was a meaningful occasion to share our concerns and research results with dietitians for the healthy diets of growing children," adding, "We will continue to strive to spread a healthy food culture."