The Movement and Desirable Direction of Developing Beverages using Traditional Ingredients

전통 소재 음료의 개발 동향 및 바람직한 개발방향

Since the introduction of carbonated drinks in the 1950s, 'cola' and 'cider'along with orange juice, the dominator of the juice market, have been two main streams of the Korean beverage market. This market pattern has caused the following effects; a. Economical loss due to the import of foreign brands - royalty payments to x company. b. Loss of opportunity to develop a domestic beverage market. c. Inflow of an unfiltered foreign culture. This study shows a change in the Korean beverage market. In the 1980s. consumers' tastes started to change as a trend of developing beverages using traditional Korean ingredients started to begin. On the basis of this change, I would like to discuss the desirable path in developing beverages using traditional ingredients. 'Traditional ingredients'refers to the ingredients that the Korean people have enjoyed within the course of their life, whether it be via food or beverage. These ingredients have been chosen by our people as first rate for centuries. How to modernize and develop these work-in-progress products is the desirable direction for the development of drinks using traditional Korean ingredients. This study also shows various examples of how Korean traditional ingredients and the Western scientific civilization can fuse together to develop a modern and value-added product. One project in particular, created a method of producing a beverage using rice a simple traditional ingredient, marking it a hit product. Through this example, I present the desirable direction of how to develop a modernized drink using traditional ingredients that can change both the consumers' current value on the Korean beverage market as well as create a new pattern of consumer tastes.