A Promising Startup with Strong Regional Support
Humeal was also recognized as the first TIPS (Tech Incubator Program for Startups) company by the Gyeongnam Center in 2022. The company has garnered significant attention through numerous IR presentations and successful investment rounds, earning strong support from Gyeongnam Province.
Founded in November 2018 as a one-person creative startup and a participant in the Youth Startup Academy, Humeal has achieved notable milestones:
•Construction of a food manufacturing plant (2019)
•Licensing for food manufacturing and processing
•Completion of core powdered soy milk technology development
•Patent and trademark registrations
•Launch of the “Garumaster” brand (2020)
•Transition to a corporation in August 2021
Revolutionizing Plant-Based Food with Sustainable Innovation
Humeal specializes in developing alternative food ingredients using natural raw materials. These ingredients are used to create alternative milk, dairy, and food products, which the company supplies to various markets as raw materials and finished products.
Innovative Manufacturing Process
Humeal’s ultra-short process for plant-based milk powder eliminates the traditional liquefaction step. This innovation reduces:
•Equipment and processing time
•Water and energy consumption
•The need for additives like antioxidants
Additionally, the process lowers carbon emissions by over 70%, earning recognition as an eco-friendly technology.
The resulting plant-based milk powder is compact, has a longer shelf life than liquid alternatives, and is better suited for long-distance transport via shipping. This reduces logistical carbon footprints and enables local production of alternative milk and dairy products in destination markets, offering sustainable solutions.
Seizing the Vegan Trend
While initially focused on developing products using their proprietary milk powder technology, Humeal quickly recognized the rising vegan trend. They enhanced their brand image with eco-friendly packaging and developed healthy, convenient home café beverages.
Their flagship brand, “Garumaster,” grew rapidly during the COVID-19 pandemic, driven by increased health awareness and the popularity of home-cooking. It is now the leading vegan ready-to-eat meal brand in Korea.
Expanding Horizons with Advanced Technologies
Humeal is pushing the boundaries of plant-based food technology:
1.Simplified Alternative Milk Solutions:
Through TIPS, Humeal developed technology to convert powdered materials directly into liquid alternative milk, including oat milk and soy milk, revolutionizing the market with convenience and scalability.
2.Plant-Based Cultivation Media and Probiotics:
Using the Startup Leap Package, Humeal developed plant-based media and probiotics for use in vegan yogurt production. This innovation extends the shelf life of yogurt, making it exportable, and sets the stage for a global paradigm shift.
3.Future Developments:
Humeal is actively developing alternative food technologies, including:
1.Plant-based cream cheese, spreads, and whipped cream
2.Vegan meringue as an egg white substitute
3.Solutions for sustainable, versatile plant-based food ingredients
Refer. http://www.gnnews.co.kr
A Promising Startup with Strong Regional Support
Humeal was also recognized as the first TIPS (Tech Incubator Program for Startups) company by the Gyeongnam Center in 2022. The company has garnered significant attention through numerous IR presentations and successful investment rounds, earning strong support from Gyeongnam Province.
Founded in November 2018 as a one-person creative startup and a participant in the Youth Startup Academy, Humeal has achieved notable milestones:
•Construction of a food manufacturing plant (2019)
•Licensing for food manufacturing and processing
•Completion of core powdered soy milk technology development
•Patent and trademark registrations
•Launch of the “Garumaster” brand (2020)
•Transition to a corporation in August 2021
Revolutionizing Plant-Based Food with Sustainable Innovation
Humeal specializes in developing alternative food ingredients using natural raw materials. These ingredients are used to create alternative milk, dairy, and food products, which the company supplies to various markets as raw materials and finished products.
Innovative Manufacturing Process
Humeal’s ultra-short process for plant-based milk powder eliminates the traditional liquefaction step. This innovation reduces:
•Equipment and processing time
•Water and energy consumption
•The need for additives like antioxidants
Additionally, the process lowers carbon emissions by over 70%, earning recognition as an eco-friendly technology.
The resulting plant-based milk powder is compact, has a longer shelf life than liquid alternatives, and is better suited for long-distance transport via shipping. This reduces logistical carbon footprints and enables local production of alternative milk and dairy products in destination markets, offering sustainable solutions.
Seizing the Vegan Trend
While initially focused on developing products using their proprietary milk powder technology, Humeal quickly recognized the rising vegan trend. They enhanced their brand image with eco-friendly packaging and developed healthy, convenient home café beverages.
Their flagship brand, “Garumaster,” grew rapidly during the COVID-19 pandemic, driven by increased health awareness and the popularity of home-cooking. It is now the leading vegan ready-to-eat meal brand in Korea.
Expanding Horizons with Advanced Technologies
Humeal is pushing the boundaries of plant-based food technology:
1.Simplified Alternative Milk Solutions:
Through TIPS, Humeal developed technology to convert powdered materials directly into liquid alternative milk, including oat milk and soy milk, revolutionizing the market with convenience and scalability.
2.Plant-Based Cultivation Media and Probiotics:
Using the Startup Leap Package, Humeal developed plant-based media and probiotics for use in vegan yogurt production. This innovation extends the shelf life of yogurt, making it exportable, and sets the stage for a global paradigm shift.
3.Future Developments:
Humeal is actively developing alternative food technologies, including:
1.Plant-based cream cheese, spreads, and whipped cream
2.Vegan meringue as an egg white substitute
3.Solutions for sustainable, versatile plant-based food ingredients
Refer. http://www.gnnews.co.kr