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Title: K-LAVA Bamboo Salt Unveiled to European Market at TUTTO FOOD Milano Earning Widespread Industry Acclaim

 In a standout moment at TUTTO FOOD Milano 2025—Italy’s premier food and beverage trade fair—Korean food innovator INSANGA made its European debut under its global brand K-LAVA Salt,  introducing Korean bamboo salt to the continent’s top importers, chefs, and gourmet retailers.The four-day exhibition, which drew over 95,000 visitors and 4,000 exhibitors, served as a global stage for culinary innovation. Yet amid a sea of modern food tech and trending ingredients, one special preparation method captivated audiences: Jukyeom, or Korean bamboo salt, meticulously crafted through a 9 times-roasting technique developed by Kim, Il-Hun (Insan).A Heritage Product Meets a Health-Conscious MarketProduced by sealing sun-dried sea salt in bamboo cylinders and roasting it up to nine times at temperatures at around 1,700°C, bamboo salt is widely regarded in Korea for its medicinal efficacy. Studies have highlighted its anti-inflammatory, detoxifying, and mineral-rich properties with high bioavailability. INSANGA, founded on the natural healing principles of renowned Korean herbalist Kim, Il-Hun (Insan) and his son Kim, Yoon-Se, has industrialized the process for the first time in the world by many Koreans’ requests. Industry Response: “Elegant, Distinctive, and Therapeutic”K-LAVA Salt’s booth drew continuous foot traffic from food distributors, health-focused importers, organic grocers, and chefs associated with Europe’s fine dining establishments. Attendees praised the salt’s velvety texture, umami depth, and gentle finish—attributes shaped by its high roasting and bamboo infusion process.Buyers from Milan, Paris, and Berlin expressed interest in distribution. Several Michelin- starred chefs in attendance described the salt as “an elegant, clean, and functional alterna...

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