Pulmuone said on the 8th that it took part in the Natural Products Expo West 2026, held in Anaheim, California, from the 4th to the 6th (local time), and showcased authentic K-foods such as tofu and kimchi as well as innovative products like soy milk noodles.
Pulmuone has participated in the trade show since 2003. This year's booth highlighted K-foods with authenticity, such as tofu and kimchi, as the main focus.
Pulmuone said it actively reflected the growing attention since tofu and kimchi were mentioned in the U.S. government's new dietary guidelines earlier this year.
Chef Edward Lee also joined the Pulmuone booth. Edward Lee has been promoting Korean cuisine in the United States and continues to collaborate with Pulmuone. Lee unveiled recipes for "kimchi bibim soy milk noodles," which toss soy milk noodles with kimchi, and "kimchi tofu shakshuka," which uses soft tofu, and held a signing event for visitors to the Pulmuone booth.
Pulmuone also exhibited new products to be launched in the second half of this year, including "soy milk noodles." Among existing products, it showcased familiar items for local consumers such as plant-based dumplings and soft tofu under Plantspired, the plant-forward food brand of Pulmuone's U.S. subsidiary.
Kim Seok-won, head of marketing at Pulmuone USA, said, "With the changes in the U.S. government's dietary guidelines, local interest in and demand for traditional and healthy foods such as the quality plant-based protein 'tofu' and the representative fermented food 'kimchi' are growing even more," and added, "Seizing this opportunity, Pulmuone will more effectively propose a healthy and sustainable K-food diet in the global market with innovative products that combine fresh ingredients with Korea's food culture."