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Samyang unveiled Kestose, its next-generation dietary fiber, for the first time at Future Food-Tech San Francisco 2026, held in San Francisco from March 19–20.
FFT 2026 is an international summit where food companies, startups, investors and research institutions showcase breakthrough technologies and next-wave trends in the food market. This year it drew attendees from 40 countries, 200 companies and more than 1,500 industry professionals.
In its conference debut, Samyang presented its in-house developed crystalline dietary fiber, Kestose, in a session led by senior researcher Hyerim Kim. She discussed global fiber trends, the physicochemical properties and benefits of crystalline Kestose, and real-world application examples across product categories.
Kestose is a fructooligosaccharide (FOS) that functions as a prebiotic, feeding beneficial gut bacteria. Unlike typical powdered or liquid fibers, Samyang developed it in a crystalline form. That form has low hygroscopicity, resists clumping and dissolves quickly—making it easy to fold into sugary products, powdered drinks and many other applications.
Kestose is over 99% fructooligosaccharide, so it can help boost dietary fiber intake. It delivers about 30% of the sweetness of sugar while keeping total sugars near 1%, supporting sugar-reduction efforts without sacrificing taste. Because it preserves sweetness while lowering sugar and adding fiber, Kestose is well suited for premium, nutrient-forward products like snack bars, yogurt, protein drinks and dietary supplements.
At its booth, Samyang served samples of a powdered electrolyte stick made with Kestose and spoke with global food companies and industry representatives about product applications and potential uses.
Han Jeong-suk, head of Samyang’s Food Research Center, said, “This conference was our global debut for Kestose, Samyang’s homegrown next-generation crystalline dietary fiber.” She added, “We’ll continue strengthening R&D on functional food ingredients, expand collaborations with global food companies, and boost our market competitiveness.”
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