This is a passionate businessman who started his own business by carrying out research at his ripe age of over sixty.
Mr. Lee Hyun-gu is a food engineering expert who worked as a fermentation researcher at Doosan Food for more than 20 years and was in charge of research by established Eugene Biopharm Co., Ltd. and Chateau M , an agricultural corporation. Under the startup support of the Gyeonggi Techno Park and Industry-Academia Cooperation of Dankook University, he launched himself into another business venture.
Fermented Soy Faiba, a product developed by Lee, is a weight-management product that converts high molecular substances contained in soybean fiber into low molecular ones for weight-loss and improvement of cholesterol and serum lipids.
Lee's other ambitious products include a hangover drink (aka Sokpuri). Made from fermented soybean hypocotyl and saponin in red ginseng, it is a granule product that contains apple juice and polyphenols from Korean lettuce that improves liver function, which quickly decomposes alcohol to avoid discomfort in the head and stomach after drinking.
It is known to be particularly effective in preventing liver tissue damage caused by excessive drinking.
Lee said, “Today, the problem of obesity is becoming more serious in our society due to excessive consumption of meat and fast food.
The social and personal costs of diabetes, high blood pressure, hyperlipidemia, and high cholesterol are enormous.
Problems caused by eating wrongly must be solved by eating right.”
Meanwhile, the products developed by LHK Fermentation Lab. are available only at a fermented food specialty store in Samseong-dong, Seoul, which is scheduled to open at the end of November.
CEO Lee Hyun-gu Photo provided by Dankook University
