OURHOME AND ITS SIAL INNOVATION EXPERIENCE
For 30 years, SIAL Innovation has been a reference point for identifying products that move the industry forward. More than a competition, it offers companies a moment of acceleration, combining visibility, credibility and access to international buyers. Through its SIAL Innovation Success Stories series, the show revisits some of these trajectories beyond the event itself. For OURHOME, that turning point came at SIAL Paris 2024, during its first time a global food exhibition.
“The most memorable experience was simply participating in an international exhibition for the first time. Above all, winning an award at SIAL Innovation was truly the highlight for us,” the company explains.
Turning overlooked ingredients into market-ready products
The product behind that recognition is built on a straightforward idea: taking something usually discarded and turning it into a finished product with clear added value. Green Leaf Kimchi uses the outer leaves of napa cabbage, parts often set aside during processing due to their texture. Instead of treating them as waste, OURHOME reintegrates them into the recipe, creating a fermented product that combines resource efficiency with nutritional benefits.
Those outer leaves are particularly rich in chlorophyll, beta-carotene and dietary fibre, even more so than the inner leaves typically used in kimchi. Combined with the natural fermentation process and its lactic acid bacteria, the result is a product that fits with current expectations around health, while offering a crisp texture that holds over time. In a category where differentiation can be subtle, this gives the product a clear identity.
Beyond the product itself, the timing has also played a role. The industry is placing increasing emphasis on waste reduction and better use of raw materials, not just for environmental reasons but also for efficiency and cost control. In that context, Green Leaf Kimchi is easy to position: the concept is simple to understand, and the benefits are immediate.
From SIAL recognition to real-world traction
That clarity has translated into concrete results since SIAL Paris. The company points to a strong increase in visibility, particularly around the topic of upcycled food.
“There has been a growing interest in upcycled food in Korea, and our product is often mentioned as a representative example of this trend,” OURHOME notes. The recognition has also helped build credibility in the market, where the product stands apart from more traditional offerings. As the company puts it, Green Leaf Kimchi has been “praised for its innovation and benefits,” a positioning that has helped open new distribution channels.
One of the most tangible outcomes has been its entry into international retail. Following the award, the product secured listings in Costco stores in several countries, marking a significant step for a company entering global markets for the first time.
Behind this progression is a broader strategy shaped by anticipation rather than reaction. OURHOME describes its approach as “The Spirit of Being First,” a principle focused on identifying opportunities early and turning them into growth drivers. Green Leaf Kimchi is a direct expression of that mindset, combining an existing product category with a new angle that resonates with current expectations.
Scaling K-FOOD from foodservice roots to global markets
Founded in 1984, OURHOME has built its business primarily around food service. Today, it provides catering to around 600 companies, factories, schools and public institutions in Korea, while also operating restaurants and supplying food ingredients. This foundation gives the company a strong operational base, but also a close connection to changing consumption patterns.
Those shifts are particularly visible in the rise of convenience food and single-person households, both of which are reshaping demand. In response, OURHOME has been expanding its Home Meal Replacement (HMR) segment, with a focus on products that combine ease of use with strong cultural identity.
“At the center of this effort is our frozen meal line, ‘ON THE GO.’ These ready-to-eat meals allow consumers to enjoy K-FOOD with just five to six minutes in the microwave,” the company explains. With global interest in Korean cuisine continuing to grow, the ambition is to position this range beyond domestic markets and establish it as a leading international brand.
The experience at SIAL Paris also reinforced the scale of that opportunity. The company was struck not only by the size of the exhibition, but by the level of attention given to Korean food.
“It was truly inspiring to see the worldwide recognition of Korean cuisine,” OURHOME says, pointing to a momentum that extends well beyond niche markets and into mainstream consumption.
That momentum is already shaping the company’s next steps. OURHOME plans to return to SIAL Paris in 2026 with a stronger presence within the Korean Pavilion, using the platform to further expand its international reach. At the same time, new products are already in development, with a view to building on the visibility gained through SIAL Innovation.
From a concept rooted in reducing waste to international retail listings, Green Leaf Kimchi shows how quickly a product can scale when it aligns with both market expectations and broader industry shifts. In that sense, the SIAL Innovation award is not just recognition of a product, but a catalyst that helped move it from idea to global opportunity.