## Richam Double Light: Dongwon F&B’s Low-Sodium Solution for Budget-Conscious Consumers

Dongwon F&B ‘Richam Double Light’. Photo = Dongwon F&B

[이코노믹포스트=황채원 기자] As interest in low-sodium foods along with low sugar and low calories increases, Dongwon F&B’s recently introduced ‘Richam Double Light’ is attracting attention.

Richam Double Light is a product with the lowest sodium content among domestic pork canned hams by using the self-developed reduction material ‘Desalt’.

Richam is a local canned ham brand launched in 2003 for the first time in the industry with an emphasis on ‘low sodium’.

At the time, it was evaluated as having changed the landscape of the canned ham market by breaking the consumer perception at the time that ‘canned ham is salty’ by using pork foreleg meat that was soft and not salty due to its low sodium content.

Dongwon F&B’s newly introduced ‘Richam Double Light’ is a product with a sodium and fat content that is more than 35% lower than the average of the top three Canham market share products, and has a sodium and fat content of only 480 mg and 18 g per 100 g.

Dongwon F&B has reduced the sodium content twice since the launch of Lichaem. The sodium content, which was 1060 mg per 100 g at the time of launch, was reduced by about 20% to 840 mg in 2010, and was reduced to 670 mg in 2018 through research and development over a year.

It was extremely difficult to further reduce the sodium in Canham products that had previously been reduced.

Salt is an essential ingredient for mixing meat and maintaining its shape. If the salt content was continuously lowered, the meat could not be shaped like a ham and the taste could not be maintained.

Dongwon F&B directly set out to develop a material that is low in sodium but has an appropriate umami flavor and is suitable for ham processing. After about three years, it developed ‘Disolt’, a low-sodium material, and applied it to Richam.

In addition, Dongwon F&B conducted a rebranding (reestablishment of brand identity) to redefine Lichaem’s brand value.

Richam’s new brand slogan is ‘Richam, perfect for the liver thanks to desalt aging.’ Disolt is a sodium reduction material developed by Dongwon F&B through sodium reduction know-how accumulated over 20 years. It lowers sodium while maintaining the taste.

Richam uses triple minced pork and aged it at a low temperature below 5 degrees with disol, retaining the original taste and flavor of ham as well as its texture. Dongwon F&B recently applied for a patent for the Richam manufacturing process using Disolt.

An official from Dongwon F&B said, “Since its launch in 2003, Recham has established itself as a ‘good canned ham’ that takes consumers’ health into consideration, and has been consistently loved, with cumulative sales exceeding KRW 1.5 trillion and cumulative sales exceeding KRW 700 million cans.” “We will further strengthen our competitiveness in the can ham market with our differentiated, non-salty taste,” he said. EP

[email protected]

​ **How does Dongwon ‍F&B’s “Disolt” ingredient compare to ‍other​ existing methods for reducing sodium in processed meats in ‌terms of effectiveness, taste impact, and potential health consequences?** ​(This question encourages a‌ comparative ‌analysis ​of the innovation and digs deeper into the specifics ⁣of Disolt)

​ ## ‍”Healthier Ham: A Conversation About Low-Sodium Innovations”

**Introduction:**

Welcome everyone. Today, we’re diving⁢ into the world of canned hams ‌with a focus on health and innovation. Dongwon F&B recently ‌introduced their new “Richam Double Light” ⁣canned ham, touting it as the lowest sodium option on the market. We’re excited to discuss this development with two experts:

* ⁣**Dr. Emily⁣ Carter**, a registered dietitian and⁤ nutrition ‌expert.

* **Mr. James Lee**, a food scientist with a specialization in meat processing.

**Section 1: The Rise⁤ of Low-Sodium ⁣Foods**

* **Dr. Carter**: Can you​ speak to the growing consumer demand for low-sodium food options? What are some ​of the ‌driving factors behind this⁢ trend?

* **Mr. Lee**: From a food science perspective, what are the main challenges ​associated with reducing sodium in processed meats while maintaining taste and texture?

**Section 2: ​ Dongwon F&B’s Innovation: Disolt & Richam‌ Double Light**

* **Mr. Lee**: Dongwon​ F&B developed a proprietary low-sodium ingredient called “Disolt.” Can you elaborate on its⁤ unique properties and how it⁢ addresses the challenges of sodium reduction in ham production?

* **Dr. Carter**: This new product​ claims to be particularly beneficial for liver health. What are the specific health benefits ⁣associated with a lower sodium intake, particularly when it comes to the liver?

**Section 3: Balancing Taste and Health**

* **Dr. Carter**: Some consumers might perceive low-sodium foods ⁤as bland or less flavorful. How does Richam Double Light aim to overcome this potential perception?

* **Mr. Lee**: What future ​developments do⁣ you foresee in the field of low-sodium food⁢ processing? Are there other innovative techniques or ingredients on the horizon?

**Section 4: Impact and Market Implications**

* **Mr. Lee**: Do you believe this type of innovation‍ will encourage other food companies to invest ⁤in similar research ‌and development efforts for low-sodium options?

* **Dr. Carter**: What message would‍ you give to consumers who are‍ looking to make healthier‍ choices ‍but still enjoy their ⁤favorite foods like ham?

**Closing:**

This was a fascinating discussion about ⁣the intersection of health, taste, ⁣and innovation in the food industry. Thank you, Dr. Carter and Mr. Lee, for sharing your expertise and insights. We hope this conversation has provided our audience with a deeper understanding of the challenges and possibilities surrounding low-sodium food options.