Food tech company Servifood (CEO Kim In-seop) announced that it showcased its protein ingredient technology in the global market through a presentation at the “Food Protein Summit 2026” held in Anaheim, California, United States, from April 15 to 16.

The “Food Protein Summit 2026” is an event where experts in food, nutrition, and sustainable protein technologies gather to discuss the future of food systems and the direction of development for the protein industry.

At the event, Servifood presented its proprietary protein ingredient technology alongside companies such as Nestle, Hodo Foods, and BlueNalu. It highlighted its competitiveness by proposing “CHP-SB” as a new functional protein ingredient that can complement the existing market structure centered on whey protein isolate (WPI). CEO Kim In-seop of Servifood, who is currently pursuing a master’s degree in Functional Food Science at Korea University, developed “CHP-SB” in collaboration with the research team of Professor Hong Ji-yeon in the Department of Food Regulatory Science at Korea University (headed by Professor Kim Young-joon), and has since completed the technology transfer.

At this summit, under the theme “Beyond WPI,” Servifood officially introduced “CHP-SB,” an animal-based protein ingredient derived from chicken breast. “CHP-SB” is a highly functional protein ingredient produced using hydrolysis technology. It features a composition rich in BCAAs and various amino acids, and is characterized by reduced digestive burden, which is often a concern with conventional protein products, while enhancing bioavailability in the body.

During the presentation, Kim disclosed in vitro gastric digestion test data to explain the absorption characteristics and functional strengths of “CHP-SB,” and emphasized that the protein industry is being reshaped around absorption efficiency and functional value. This shift of focus in nutritional supply from simple content to absorption rate drew attention from industry participants. He also presented potential applications in personalized nutrition solutions for an aging society and in the sports nutrition sector.

Following the presentation, evaluations continued regarding its applicability in senior-friendly foods and medical nutrition, as well as its competitiveness in the premium ingredient market, based on its technological differentiation and potential for industrial expansion. It was also reported that some participating companies began examining possibilities for joint R&D and business collaboration. In particular, discussions continued on its potential as a new functional animal protein category that can complement the existing WPI-centered market.

Kim In-seop stated, “Through this summit presentation, it was confirmed that protein ingredients can secure competitiveness in the global market,” and added, “In the U.S. market, protein is now evolving beyond simple nutritional supplementation, with absorption efficiency and functional usability becoming key competitive factors, and we will expand applications into various industrial fields.”

The outcomes of this “Food Protein Summit 2026” presentation are being assessed as evidence of the competitiveness of protein food tech and its potential for business expansion. Building on this presentation, Servifood plans to accelerate the global rollout of its protein ingredients by broadening its connections with investors, participating companies, and research institutions.

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