Samson Food leans on traditional hwangto salt and fermented anchovy to broaden its lineup

A new product push built on old flavours

Samson Food Co Ltd is rolling out a bigger set of products that all trace back to two core ingredients: hwangto salt and fermented anchovy extract. The company says the expansion includes new sauces, seasoning blends and reformulated staples aimed at shoppers who want familiar Korean tastes with a cleaner ingredient story.

The announcement puts the spotlight on items you already see in Korean kitchens — salt and fish sauce — but repackaged for modern shoppers. Samson Food frames the move as a way to bring traditional flavours into more convenience products for home cooks and busy consumers.

What’s in the new range and why it matters

Samson Food describes several product types in the expanded lineup. Expect ready-made sauces for common dishes, low-sodium seasoning mixes, and concentrated anchovy extracts that are sold as cooking bases. Some products are labelled as reformulations rather than entirely new items — the company has tweaked recipes to highlight hwangto salt and increase the role of fermented anchovy extract.

Hwangto salt is a central selling point. The company promotes blends that mix this yellow, mineral-rich soil-derived salt with sea salt to boost mineral content and alter flavour. For the fish component, Samson Food leans on fermented anchovy extract, which it markets as a deep umami source that can replace larger amounts of table salt or prepared seasoning.

The company also pitches health-related tweaks. Packaging and materials stress lower sodium profiles on some SKUs and the use of fermented ingredients that may help aroma and taste without needing as much added salt. Samson Food frames these changes as meeting consumer demand for cleaner labels and a gentler salt presence in ready sauces.

Why hwangto salt and fermented anchovy matter in Korea

Hwangto and fermented fish sauces are part of South Korea’s long food story. Hwangto refers to a yellow earth that has been used in food-making and folk remedies for generations, prized for its minerals and mild, earthy note. Fermented anchovy extract is simpler to place: fermented fish products are a backbone of Korean umami, used to give broths and stews a savory depth.

From a culinary view, both ingredients are about taste layering. Hwangto salt offers a slightly different, mineral-forward taste than plain sea salt. Fermented anchovy extract brings a rounded, savory base that cooks into a dish rather than standing out as a fishy note. Those qualities explain why manufacturers and chefs use them to add complexity without relying on heavy salt or artificial flavors.

On the science side, fermentation can generate compounds that carry flavor and, in some cases, probiotics or peptides. Samson Food highlights those traditional and technical points when describing its products, though definitive health benefits depend on product specifics and serving sizes.

How this fits current food trends

The move follows a clear pattern in food markets: shoppers want convenience and recognisable, heritage flavours, but with cleaner ingredients and lower sodium. Ready sauces that use traditional bases let consumers get familiar tastes faster, while marketers can position them as premium or artisan if the ingredient story is strong.

Retailers are also receptive to differentiated condiments that sit between mass-market sauces and expensive artisanal imports. For customers who want a taste of home but less time in the kitchen, a bottle of anchovy concentrate or a hwangto-seasoned sauce can feel like both practical and authentic.

Who Samson Food is and where these products will appear

Samson Food Co Ltd presents itself as a specialist in traditional Korean food ingredients and related products. The company’s pitch combines farming and fermentation know-how: harvesting or sourcing salt and fish inputs, then processing them into condiments and cooking bases.

The new items are slated for sale through supermarket chains, online marketplaces and foodservice channels that serve home cooks and small restaurants. Samson Food says it will prioritise domestic distribution while also keeping an eye on overseas demand from Korean communities and specialty retailers.

What to watch next

Buyers and retailers should look for official launch dates, product labels showing sodium levels and any food-safety or quality certifications Samson Food announces. Packaging, price points and where the products sit on shelves will tell you how the company plans to compete — as everyday staples, premium condiments, or somewhere in between.

For ordinary shoppers, the change means more options that try to balance tradition and convenience. For the wider market, it is another sign that heritage ingredients can be repurposed for modern eating habits without losing their cultural pull.

Sources

• prnewswire.com