We are sitting in one of the thematic conference rooms at the Sempio Foods Company research and development (R&D) center in Osong, south of Seoul, South Korea. Byung-serk Hurh, Sempio’s research director, is drawing a large cooking vessel on a white board as he tries to explain how Jang is made. In one wing of the R&D complex, lab workers quietly come and go. They move from the labs to a large digital library-like room, where they sit while compiling data. In the other wing are offices and conference rooms designed in a variety of themes, such as a forest,
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