The delivery platform Baedal Minjok presented 'hyper-personalization,' 'customized consumption,' and 'slow aging' as trends for this year.

The reason slow aging has been highlighted as a trend is that consumers have developed a growing interest in ways to age slowly and healthily.

This means the dining industry must prepare menus that meet these needs, such as low-sodium and low-calorie options.

An example of a slow-aging diet posted on social media. There are almost no refined grains or simple sugars, and the diet is mainly composed of whole grains, vegetables, and fish. /Courtesy of X captures

According to the government and the food industry on the 2nd, the core of slow aging is a 'healthy diet.' This involves consuming whole grains with a low glycemic index, unprocessed vegetables and fruits, and an appropriate amount of protein. It also includes limiting sugar intake, such as liquid fructose, thereby reducing blood sugar spikes and alleviating stress on the body to slow down the aging process.

Even the MZ generation, which had been captivated by 'tanghulu' and 'mala,' is joining the slow aging trend, making healthy lifestyle habits a new culture across all age groups.

The food industry has quickly responded to the slow aging trend. An example is the introduction of 'zero food' products that contain no sugar.

There is a variety of products, including zero-calorie carbonated drinks, alcoholic beverages, soy milk, ice cream, canned goods, and snacks. LOTTE WELLFOOD's sugar-free 'Zero Choco Pie' sold 6 million units within 50 days of its release.

The sales growth rates for low-sugar, low-calorie, and zero sugar product categories sold at convenience store GS25 are continuing to show strong increases: 93.3% in 2022, 126.3% in 2023, and 77.9% as of August 2024.

However, rice, a staple food for Koreans, has been relatively overlooked amid the slow aging trend. This is due to the perception that rice raises blood sugar and is a carbohydrate that leads to weight gain. In fact, the consumption of rice is on the decline. According to Statistics Korea, the average rice consumption per person last year was 56.4 kg, the lowest since records began in 1962. This year, rice consumption is also expected to hit a record low.

Nevertheless, the high nutritional value of rice has been continually validated through scientific research. Professor Kang Jae-hun of Kangbuk Samsung Hospital conducted a clinical trial in 2014 with researchers from the University of Sydney comparing Korean and Western diets. The results showed that the waist circumference of patients who consumed Korean lunch boxes decreased more than those who consumed Western lunch boxes (Korean -5.1 cm, Western -3.4 cm). The fasting blood sugar levels in the Korean diet group decreased by 5.1 mg/dl, while the fasting blood sugar in the Western diet group increased by 0.5 mg/dl.

A food industry official noted, 'Rice is rich in vitamins and minerals. When eating rice, the insulin secretion is lower than when consuming refined carbohydrates like bread and noodles, leading to a slower rise in blood sugar,' and added that it is challenging to overcome the prejudice that rice raises blood sugar and is unhealthy.

Citizens visit a bread festival, National Bread Contest, held at Garak Mall in Songpa-gu, Seoul, in May 2022, where they look around an exhibition of bread made with powdered rice from national representative bakeries. /Courtesy of News1

In particular, the new variety 'garu rice' is gaining attention as a new healthy ingredient. It serves as a substitute for wheat, which is used in bread and noodles, but unlike wheat, it is gluten-free, making it suitable for those who are sensitive to gluten.

Garu rice is a new variety developed through research by the Rural Development Administration and the Ministry of Agriculture, Food and Rural Affairs, with the characteristic that it can be ground into powder similar to wheat. Although it is a rice variety, its starch structure is similar to that of wheat. Its unique fiber, vitamins, and minerals remain intact.

In March, the Ministry of Agriculture, Food and Rural Affairs also selected corporations wishing to develop products utilizing garu rice, providing support for expenses related to raw material purchases, development, production, and promotion. This is part of the government's plan to reduce excess rice supply.

As a result, companies such as Shinsegae Food, Nongshim, Samyang Foods, and CJ Foodville are developing related products and launching them for sale. Shinsegae Food introduced a beverage called 'Rice Based' made from domestic garu rice, while Nongshim released 'Special Fried Noodles,' which use garu rice, and Samyang Foods launched 'Udon Soup Noodles.'

The government aims to increase the production of garu rice to 200,000 tons by 2027, targeting to replace 10% of annual flour demand. It also hopes to achieve economic benefits through expanding the distribution of garu rice. This effort addresses the surplus rice issue and aims to reduce imports of wheat, thus increasing food self-sufficiency. There are also calls for the development of new products that maximize the inherent advantages of garu rice to be more favored by consumers.

I hope garu rice gains more attention in the ongoing slow aging trend this year.