Servi Co., Ltd., operator of the Servi Food brand, said it signed a technology transfer and commercialization agreement with Korea University Sejong Industry-Academic Cooperation Foundation for "product planning and development technology of food ingredients for manufacturing based on hydrolyzed chicken breast food ingredients" and has begun full-scale commercialization of next-generation functional protein ingredients.
This agreement will be promoted in a structure in which Servi Food, which received the animal protein enzymatic hydrolysis core technology developed and transferred by Korea University Sejong Industry-Academic Cooperation Foundation, will solely expand it into food, functional ingredients and high-value-added product lines. It is also particularly meaningful that Servi Food CEO Kim In-seop is currently enrolled in the master's program in the department of functional food science at Korea University (department head Kim Young-jun).
Unlike existing chicken breast raw materials or protein food ingredients, this technology precisely breaks down (hydrolyzes) proteins, which is key because it lowers digestive burden, increases amino acid utilization and rate of absorption in the body, and can be applied to various targets such as the elderly, recovery, exercise and inner beauty.
Based on this technology, Servi Food plans to advance it into a platform technology that can expand beyond ordinary foods to functional foods, high-protein medical nutrition, and the global B2B ingredient market. The biggest strength of this technology transfer is that it is not a simple license but a cooperative model that includes technology transfer, transfer of commercialization know-how and a structure to expand joint results.
Korea University Sejong Industry-Academic Cooperation Foundation will actively support the transfer of know-how for future technology advancement and overall commercialization, and Servi Food will take on the role of implementing the technology as actual products, ingredients and export items.
This is evaluated as a rare domestic case in which university core technology does not remain at the "laboratory stage" but is transferred with the aim of actual sales and the global market.
Servi Food defines this technology not as a single product but as a continuously expandable technology asset (IP-based business).
In particular, in the high-function, high-absorption animal protein field, where demand in the global market is rapidly increasing, the fact that this is a commercialization model based on domestic independent technology is seen as differentiated competitiveness from a mid- to long-term investment perspective.
Servi Food CEO Kim In-seop said the technology transfer is "not a simple joint research but the starting point at which technology connects to actual market and investment value," and said Servi Food will continue to grow as a foodtech company specialized in commercializing and globalizing excellent technologies from universities and research institutes.
[Photo] Provided by Servi.
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