[Consumerwide - HueSoung Jun Reporter / Yohan Bok Reporter]  On the last day of the "2023 Korea Food Show," November 17th, at 11 a.m., the event hall was quieter than I expected. With not many visitors, visitors at the hall seemed to be focusing on food tasting and consulting.

The 15th Korea Food Show this year was held at the Seoul Seochogu aTCentre 1st and 2nd exhibition halls between November 15th and 17th. 109 businesses participated, which is a three-fold increase from a year prior (37). The event hall was sized at about 2537㎡, which is a 1.6-fold increase.

The theme was "Future of Korean Foodtech Industry." Five shared growth models between farms and foodtech were promoted at the theme hall. At the major exhibition hall, the latest food technology in seven areas, including next-generation food, innovative manufacturing, dine-out food technology, consumer-customised technology, egg technology, green bio, and pet food, were presented.

On that day, each booth served food for tasting. Visitors had a chance to taste various foods manufactured by the latest food technology. Vegan food was the major trend among recent foodtech-applied foods. The foodtruck concept of the Shinsegae booth was loved by many visitors. They served vegan ham and kimchi friend rice. This was only the booth where visitors lined up to taste. When the reporter took them, there was no difference between spam ham and this vegan ham. Rather, it was less salty, and the texture was great. I wouldn't have noticed it if no one told me it's vegan ham. A visitor in her 60s said, "It's more tasty than I expected. I would love to get them in the market." Another visitor in her 30s who accompanied her said, "This reminds me of spam, but nice taste."

Frozen Kimbab entered the mouths of visitors as soon as they were warmed up by the hands of staff. Frozen Kimbab was also one of the visitors' favourites.

One pick of the reporter is the vegan ice cream. It was made out of vegetable-derived ingredients without milk, yet it was tasty enough. People who are sensitive to milk or egg products can still enjoy ice cream. It melts inside your mouth, yet your health is protected. Thus, I felt less sorry for my body.

On that day, the innovative manufacturing theme hall, which included a mealkit using Korean ingredients, new-cycled food using leftover ingredients, environmental packaging, and food smart manufacturing themes, attracted many visitors. Each booth was busy consulting visitors.

Brilliant movements of serving and cooking robots caught the eye of visitors. These types of robots are rarely found in restaurants, but you could see almost all the types of robots related to restaurants here.

This year, a rice powder-focused hall was introduced to visitors. Fifty types of products were loved by visitors, and many participated in tasting events. The products include bread and cookies.

The reporter was able to check out the global competitiveness of K-Food through Foodtech. In particular, it has been perceived that the future of K-food is in vegan and environmental technology.