Dongwon F&B said on the 29th that its seasoned canned ham "Richam Omele-ham" won the gold prize (Korea Food Research Institute (KFRI) President's Award) at the 2025 Korea Food Research Institute (KFRI) Food Technology Awards. It is the second consecutive year, following last year's Technology Innovation Award for "Yangban Bibimd-bap."
According to Dongwon F&B, the "2025 Korea Food Research Institute (KFRI) Food Technology Awards ceremony" was held at COEX in Seoul that day. The Korea Food Research Institute (KFRI) discovers products that have contributed to the development of the food industry through research and development and technological innovation and to the improvement of public health, and presents the Food Technology Awards every year. It selects outstanding products by comprehensively evaluating technological excellence, safety, differentiation, and sensory preference.
Richam Omele-ham was planned based on more than 20 years of original technology and research and development (R&D) capabilities accumulated in Dongwon F&B's low-sodium domestic canned ham "Richam." Putting ketchup, eggs, and ham—the main ingredients of an omelet—into one can, Richam Omele-ham is characterized by delivering the taste of dipping Richam coated in an egg batter into ketchup even with a light pan-fry.
To achieve this, the company directly developed a heat-resistant ketchup sauce that does not melt and stick to cookware even when heat is applied during cooking. The Korea Food Research Institute (KFRI) recognized this manufacturing technology and awarded the gold prize.
Dongwon F&B also filed a patent for the heat-resistant sauce manufacturing technology. A Dongwon F&B official said, "We will continue to introduce a variety of products that contribute to public health based on differentiated technological capabilities."