Health and Safety
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Health and Safety

Overview

HOW WE MANAGE

CJ CheilJedang uses healthier ingredients to de- liver safe and reassuring products to customers and promotes consumer’s health through the operation of a systematic and integrated food safety system. Furthermore, we constantly ask ourselves the following questions: How can we provide sufficient nutrients through only processed foods? What should we consider first at the raw material procurement stage to contrib- ute to delivering healthy finished products? How can we implement our stringent integrated food safety system globally? In searching for the an- swers, we have found ways to offer healthier and safer products. Going forward, CJ CheilJedang will continue our endeavors to create safe and healthy products and deliver them to you from nature.

2020 KEY FACTS & FIGURES

Setting healthy nutrient standards - Establishment of the CJ Nutrition Criteria. Building a healthy HMR brand - Launched The BIBIGO, Launching 12 new products, Sales of Natural flavor enhancer ‘TasteNrich®’ KRW 5billion Supplied to approx. 100 companies in 31 countries. Secured the world's first natural mass-production technologyforcysteinethat doesn’t use electrolysis

Developing Differentiated Products that Consider Health and Nutrition

Establishment of systematic Nutrition Guidelines

Establishment of the CJ Nutrition Criteria

CJ CheilJedang established the CJ Nutrition Criteria a set of nutritional standards for each product category to provide healthy processed foods and improve consumers’ dietary habits. The CJ Nutrition Criteria identified major categories from our product portfolio and established the upper limit for energy (calories) and the five nutrients (fat, saturated fat, trans fat, sugar, and sodium), of which excessive consumption may be unhealthy. We will not only continuously assess the nutritional quality of our products based on these guidelines, but we also use them for designing nutritional structures when developing new products for the future. Furthermore, we intend to establish and implement a strategy for improving the nutritional quality of products and thereby contribute to consumer health. We remain committed to fulfilling our social responsibility.

STEP1 - Select nutrients to manage. STEP2 - Categorize products. STEP3 - Establish maximum nutrient standards by product category. STEP4 - Validate by the external Advisory committee. Example. RICE-BASED DISH : ≤ 30% of Daily Value. Energy: ≤ 30% of Daily Value Saturated fat: ≤ 10% of Energy Trans fat: 0g from PHO Total sugars: ≤ 10% of Energy Sodium: ≤ 35% of Daily Value (per 1 serving size). Guideline Design Process and Example

Operation of the KNS-Affiliated External Advisory Committee

CJ CheilJedang has established and operates its External Advisory Committee in affiliation with the KNS (The Korean Nutrition Society) to set fair nutrition criteria and policies for the company. KNS is a domestic organization with reliable authority in nutritional science. The External Advisory Committee began operation in 2019. The committee annually selects meeting agendas and hosts three regular meetings as well as lower-level meetings for specific areas. CJ CheilJedang strives to collect various opinions from external experts to implement them in our health and nutritional strategies. Through this effort, we aim to ensure objectivity and build consumer trust.

External Advisory Panel, Operation of the Advisory Committee

Launch of THE BIBIGO,
a Healthy HMR Brand

CJ CheilJedang launched twelve new products under The bibigo, a new HMR brand, based on our unmatched R&D competitiveness and business specialty. The bibigo is a healthy HMR brand based on our R&D competency that adds advanced health and nutritional value to conventional HMR (home meal replacement) products. It offers enhanced nutritional balance, excellent flavors, and the authentic texture of natural ingredients. Furthermore, we provide meal suggestions using our The bibigo products to help customers create balanced meals for healthy lifestyles. We will keep expanding the product portfolio of The bibigo, and delivering accurate health and nutritional information to our consumers to support their healthy lifestyles.

Launch of THE BIBIGO, a Healthy HMR Brand

Development of healthy products based on our differentiated fermentation capabilities

Plant-Derived Fermented Flavor Enhancer TasteNrich®

TasteNrich®, a differentiated future-oriented flavor enhancer, is based on 60 years of experience of CJ Bio research in fermentation technology and its R&D capabilities. Using only plant-derived ingre- dients through a fermentation process with no additives or chemical treatments, TasteNrich® meets the “Clean Label*” requirements. Also, processedfoodsusingTasteNrich® canbecertified as “Clean Label Foods”. More than 100 companies from 31 countries, such as large spice sauce companies and food companies in North America, are using TasteNrich®. Domestically it is used in SPAM Mild, which has 25% less sodium content than the original product, and several bibigo products.

* Clean Label: Used to indicate foods or ingredients with characteristics such as no artificial additives, minimal processing, and non-GMO, Allegens-free, natural ingredients, etc.

Features : Health > Natural ingredients, Plant-based, low-sodium. Clean Label > NO additives, Non-GMO, Allegens-free. Safety > Vegan, Animal free, Halal, Kosher. Applications : Premium Food > No Additives, Noodles, processed meats, sauces, condiments, snacks, etc. Health Food > Organic ingredients, ‘A tasty health food’. Innovative Future Products > Alternative plant-based meat (natural flavor), Meal kit (full of flavor, with no additives)

FlavorNrich™ Master C, the World’s First Natural Cysteine Produced without Electrolysis

FlavorNrich™ Master C, the first natural vegan cysteine, born to meet the “naturalistic” trend in the food industry. Cysteine is a functional amino acid with anti-oxidation, detoxing, and skin- regenerating effects. It is widely used in functional foods, pharmaceutical ingredients, additives for animal feeds, and as part of ingredients that add meat flavor. While most companies that produce cysteine extract it from animal fur or Electrolysis technology, CJ CheilJedang is the only company that successfully manufactures 3rd-generation cysteine using a microbe fermentation method.

The Evolution of the Cysteine Method > Natural Fermentation - 3rd-generation electrolysis-free fermentation method. Fermentation Electrolysis - 2nd-generation electrolysis method. Hydrolysis - 1st-generation hydrolysis method

BIOTECTOR, the Feed Additive that Eliminates Harmful Bacteria in Livestock

BIOTECTOR is the world’s first bacteriophage cocktail feed additive that helps remove harmful bacteria from the digestive systems of livestock. It prevents contamination and infection from Salmonella, controlling livestock disease and promoting the healthy and safe growth of animals. We have improved the product for more powerful prevention against bacterial diseases. Through continuous R&D, we’ve replaced antibiotics while reducing infections of diseases.

BIOTECTOR

A feed enzyme that promotes livestock nutrition

Feed enzymes enhance the digestibility of livestock and benefits to growth of bacteria for animals. Owing to increased meat consumption and increased demand for feed, feed enzymes are in the spotlight not only for improving livestock health but also for their potential for reducing production costs. CJ CheilJedang acquired Youtell in 2019 and combined CJ know-how in bacterial strains and fermentation technology with Youtell’s enzyme technology. To strengthen our competitiveness for future enzyme products, and expand our sales into APAC and other target regions, we are actively researching on product improvement and formulation.

Feed enzyme

Efforts for Safe Food

Enhancement of the Food Safety Management System

Systematization of the CJ Global Quality and Safety System

CJ CheilJedang operates its CJQMS* (Food Safety and Quality Management System) to deliver reliable products to our customers.Through this system, we preemptively prevent and control possible quality issues across the value chain, including in R&D, production, and sales. CJ CheilJedang’s integrated Food Safety System runs in five countries to promote the systemized quality safety system on a global scale. The CJ Global Quality Safety System pursues three criteria: fulfillment of quality philosophy and principles, localization of the Integrated Food Safety System, and obtainment of GFSI* Certification at overseas production facilities. Complying with these world- class standards, we carry out the best food safety practices.

CJ Global Quality and Safety System

We value safety of our customers, consumers and employees by placing the “OnlyOne safety first culture” as top priority of our business.

Quality Philosophy

Five Principles
Customer/ Consumer Satisfaction
We attentively listen to our customers and consumers’ voice and put their safety first.
Compliance First
We conduct management activities based on the CJ Quality Management System (CJQMS), we strive to exceed the legal standards for safety of our customers/consumers.
Evolution and Innovation
We continuously strive to improve and lead evolution and innovation based on the OnlyOne spirit for the safety of our customers/consumers.
Preventive Management
We establish a strict quality risk management/ crisis prevention system to ensure the safety of our customers/consumers.
Creating Shared Value(CSV)
We strive to create shared value with our business partners to build a win-win ecosystem.

CJQMS*

CJ CheilJedang Value Chain

* CJQMS(CJ Quality Management System). R&D - Product quality R&D > Procurement - Supplier selection and quality evaluation > Production - Inspection of production facilities and defect control > Sales - Safety management for product distribution

* CJQMS(CJ Quality Management System)

Global QMS & Certification

Localization (Localization for the local culture·business areas)

Localization (Localization for the local culture·business areas) - CJQMS US, CJQMS JP, CJQMS VN, CJQMS CN, CJQMS EU > GFSI* Food Safety System certification in overseas production facilities - • GFSI Food Safety System certification status at global production facilities - 10 certified production facilities (as of 2020)
        • Achieve GFSI-recognized certification for 14 overseas production facilities (by 2023) Certified production facilities. 2020 - 10 facilities(71%), 2023 - 14 facilities(100%)

* GFSI certification refers to food safety certificates such as FSSC22K, BRC, SQF, and IFS, that are recognized under the global food safety requirements defined by the GSFI (Global Food Safety Initiative). GFSI certification is granted following vigorous reviews of production facilities that have implemented transparent and consistent food safety systems and is recognized worldwide

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