INNOVATING THE FUTURE OF FOOD: A Conversation with Dr. Injoon Huh, Dr. Wonil Koo, and Mr. Dongyeob Lim
Boston University’s School of Hospitality Administration is spotlighting innovations that transform how food and hospitality intersect with technology, sustainability, and global markets. Through its focus on Experience Innovation, SHA connects academic expertise with real-world industry challenges to improve customer experiences, operational efficiency, and long-term value. In this context, Sean Jung Ph.D. serves as an academic advisor to Soyeo Co., Ltd., providing research-based guidance on foodservice applications, consumer experience, and market readiness as the company expands its plant-based solutions into global and institutional markets.
The following Q&A presents key insights from Dr. Injoon Huh, Dr. Wonil Koo, and Mr. Dongyeob Lim on how Soyeo is advancing innovation and expanding globally in the food-tech sector.
Q: What makes Soyeo different from other food-tech startups?
Soyeo Co., Ltd. stands out because we didn’t just create a novel product; we have built an entire ecosystem around it. Since our founding, the company has pursued a simple but powerful philosophy: innovate everyday food through better science and better design. Our signature product, a plant-based meat sausage wrapped around a zig-zag potato, is backed by both design patent and proprietary production methods, establishing us as true originators in this space.
Q: When did their breakthrough product launch, and how did it gain traction?
The timing was perfect. Our zig-zag potato and plant-based sausage entered the market at a moment when schools, major food distributors, and temples were actively seeking sustainable, non-meat alternatives. Our product quickly captured attention across these key channels, proving there was real demand for innovative plant-based solutions.
Q: You mentioned that you focus on collaboration—can you explain what that means?
Rather than operating in isolation, we recognized that collaboration is the most powerful ingredient in the modern food business. We’ve built research partnerships with universities like Incheon JaeNeung University and Kyungnam University, giving us access to emerging technologies, skilled researchers, and talent pipelines that traditional food companies often miss. We have also gone global, working with Dr. Sean Jung at Boston University to prepare our products for the U.S. market and supplying to Philippines. Our plans are to take our product globally.
Q: How does Soyeo secure its supply chain?
Smart partnerships are key. We have recently partnered with the Gangwon Potato Agricultural Cooperative Corporation, Korea’s largest potato-producing region, to secure stable access to high-quality raw materials. This strategic move strengthens our supply chain while supporting local agricultural development.
Q: What about food safety and manufacturing quality?
Soyeo takes this seriously. Our production facilities are HACCP-certified and feature automated processing systems with strict safety controls. This approach allows us to balance efficiency, quality, and consumer trust—three essentials for long-term success.
Q: What’s Soyeo’s vision for the future?
Soyeo believes the future of food belongs to companies that are bold enough to connect, adapt, and lead. For us, that means continuing to build networks with research institutions, anchor supply chains through strategic partnerships, and expand into international markets. Our zig-zag potato isn’t just a product—it’s proof that innovation and purpose can transform a niche idea into a rising force in food-tech.