As time goes by, taste changes and the landscape of our table has changed a lot. The footsteps of Sempio, who have followed and sometimes followed the changes of food culture.
1946~1950’s
1946
Founded as Samsi Soy Sauce Brewery
1954
Registered Sempio trademark (the oldest trademark existing in Korea)
1958
Opened Changdong Plant and Research Institute for the first time in the industry
1959
Exported Sempio Soy Sauce for the first time
1960’s
1962
Standardized the ingredients of Sempio soy sauce
1969
Completed phase 3 expansion of Changdong Plant (annual soy sauce production capacity: 10,000L)
1970’s
1971
Renamed as Sempio Food Industrial Co., Ltd
1974
Founded subsidiary, “Jochiwon Food Co., Ltd”
1975
Commercial of Sempio Black Soybean Sauce with Beef won an international commercial festival, becoming the first Korean awardee ever
1976
Founded subsidiary “Yangpo Food Co., Ltd”
1977
Introduced Quality Control System
1980’s
1987
Completed and started the operation of Icheon Plant, Korea’s largest soy sauce (manufacturing) facility
1990’s
1994
Launched Korea’s first low-sodium soy sauce
1998
Earned ISO 9001 certification
2000’s
2000
Earned ISO 14001 certification
2000
Relocated and expanded Changdong & Icheon Plants
2000
Established Sempio Food Service Inc. in Los Angeles, U.S.A
2001
Completed Youngdong Plant (for production of doenjang, gochujang and ssamjang)
2002
Earned HACCP certification for all condiments for the first time in Korea
Established Food Safety Research Center
2003
Opened “Jimiwon,”a culinary culture center to provide culinary experiences
2003
Food Safety Research Center obtained KOLAS certification
2008
Founded Sempio China Co.,Ltd in Shanghai
2009
Obtained KOSHER certification
2010’s
2013
Established Woori Fermentation Research, Korea’s first research center specialized in fermentation
2014
Sempio condiments for export won Germany’s iF Design Award & 2014 Red Dot Design Award, Communication Design segment
2014
Asia's first 'SQFI Manufacturers of the Year' award (SQFI, Safe Quality Food Institute)
2014
Named “Asia’s first Manufacturer of the Year” by Safe Quality Food Institute
2015
Established Sempio branch office in New York in the US
2016
Established Sempio Culinary Research Center, started the 2016 Korean Flavor Research Project (“the encounter between Hansik and culinary research method”)
