KOREA UNIVERSITY

About

Company description

Functional Foods Lab at Korea University develops edible insect-based functional foods and sustainable protein ingredients for future nutrition. Current products include protein powder, protein sticks, and high-protein porridge formulated with mealworm and silkworm proteins. The laboratory also conducts research on protein processing, bioactive ingredients, fermented foods, senior nutrition, and food applications through industry collaboration.

Quick facts

Primary business activity	Manufacturer: Finished Food Products
Affiliated categories:	Insect protein \|Pea protein \|Rice protein More

Upcoming events

2 sep 2026

Vitafoods Asia 2026

02 - 04 Sept 2026 Hall 1-3 and Hall 5-7, Queen Sirikit National Convention Center, Bangkok Visit us at stand H6-K49 Book a meeting See our Exhibitor Profile See full Exhibitor List

Our Top products

Fermented Mealworm Seasoning Powder

Product Introduction A powdered seasoning made from Tenebrio molitor larvae (mealworm) through an optimized fermentation process, designed to deliver the deep umami flavor characteristic of traditional Korean fermented soybean paste (doenjang). It offers an approachable way to incorporate edible insects i...

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Gosoae High-Protein Porridge

A powdered instant porridge developed with mealworm protein and pea protein. Designed for convenient nutrition, it prepares easily with water or hot water and provides a soft texture developed with IDDSI-based considerations for easier intake while delivering protein and dietary fiber.

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Key Boost Kids Protein Stick

A protein stick snack made with edible insect protein and available in mealworm and silkworm varieties. Developed for growing children, it offers a meat-like texture and charcoal-grilled flavor, providing a familiar and enjoyable way to increase sustainable protein intake.

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View all our products (6)

News about KOREA UNIVERSITY

13 Aug 2026

Best Method for Extracting Edible Insect Protein Revealed

For the research, investigators compared alkali, salt, enzyme, and screw press methods for extracting mealworm protein. Alkali extraction enhanced protein content, enzyme treatment improved nutritional value and antioxidant capacity, and salt-assisted extraction exhibited anti-inflammatory effects.

13 Aug 2026

Insect proteins: Researchers investigate methods to overcome extraction challenges

Korea University researchers compared conventional and innovative methods for extracting mealworm proteins. The study highlights how different extraction methods can improve protein quality, health functionality, and sustainability.

13 Aug 2026

AI Predicts Consumer Preferences for Insect-Based Foods

Researchers at Korea University and the Rural Development Administration developed an AI-based model to predict consumer acceptance of insect-based foods using sensory data, fuzzy logic, and machine learning. The model achieved over 90% accuracy and showed higher acceptance for mealworm-based noodles and rice snacks, particularly among older consumers.

13 Aug 2026

How to make ‘worms’ more nutritious — and easier to swallow

Mealworms are a nutritious and sustainable source of protein with potential for use in a wide range of foods. Processing mealworms into protein powders can improve their versatility and consumer acceptance while preserving valuable nutrients. Different extraction methods can also be used to obtain protein powders with distinct nutritional properties, allowing mealworm-derived ingredients to be tailored for various food applications.