발효면역연구소

Timeless values for better health and a better life

Fermented Immunity Research Institute is a corporate entity established to develop premium-quality raw materials for high-grade products. It was founded in October 2021 as a joint venture between fermentation expert Dr. Joo Yeong-cheol and You In-tak, CEO of Changui C&R. We are committed to combining traditional fermentation techniques with modern biotechnology to promote healthier foods.

Since 1982, Dr. Joo, a lactic acid bacteria specialist, and the researchers at Changui C&R have remained dedicated to this path. By leveraging lactic acid bacterial fermentation, grain-based fermented ingredients, and patented materials, we strive to keep our bodies’ cells healthy and full of vitality.

Fermentation Research

for the Ones I Love

Fermented foods and healthy lifestyle habits can greatly help our bodies build the strength to fight off illness on their own. We hope that these wholesome fermented foods will serve as a sort of “health coach,” invigorating your day. Moving forward, we will continue to develop beneficial fermented foods and lead a healthier culinary culture.

Dr. Joo Yeong-cheol

(Director of the Research Institute)

Seoul National University

Bachelor’s, Master’s, Bachelor’s

Food Science & Biotechnology / Agricultural Biotechnology

Current Positions

Co-CEO, Joo Yeong-cheol Fermented Immunity Research Institute
CEO, BioCell

Former Position

Served as Director of the Technical Research Center at Haitai Dairy (Haetae Yoo-up)

Major Achievements

Developed lactic acid beverages and other drinks (including Coolpis, Skol, etc.)
Developed liquid-type, semi-solid, and drinkable yogurts (Saekomi, Bifidus)
Created probiotic health foods for gut health
Developed rice yogurt, mushroom yogurt, etc.
Researched anti-obesity probiotic strains
Developed MegaPower Complex Enzyme and other enzyme complexes
Developed fermented plum extract and fermented prune extract
Created fermented coffee powder
Developed brown rice-based plant cordyceps powder
Developed high-potency pure fermented enzymes using a patented method
Currently developing pure fermented enzymes through Korea’s first freeze-drying supply chain

Production & Development at the Fermented Immunity Research Institute

Enzymes MegaPower Complex Enzymes (2 Types) Black Enzyme Complex Enzyme Mix	Probiotics (Lactic Acid Bacteria) FIL Plant-Based Probiotics	Fermentation FIL Fermented Fruit & Grain Fermented Colostrum Powder Low-Temperature Fermented Plum Extract Powder Fermented Coffee	Collagen Alternative Plant-Based Collagen GPH
Complex Beneficial Microorganisms (Currently in Development)	Egg White Protein (Currently in Development)	Cordyceps (Dongchongxiacao) (Currently in Development)

Timeless values for better health and a better life

Fermented Immunity Research Institute is a corporate entity established to develop premium-quality raw materials for high-grade products. It was founded in October 2021 as a joint venture between fermentation expert Dr. Joo Yeong-cheol and You In-tak, CEO of Changui C&R. We are committed to combining traditional fermentation techniques with modern biotechnology to promote healthier foods.

Since 1982, Dr. Joo, a lactic acid bacteria specialist, and the researchers at Changui C&R have remained dedicated to this path. By leveraging lactic acid bacterial fermentation, grain-based fermented ingredients, and patented materials, we strive to keep our bodies’ cells healthy and full of vitality.

Dr. Joo Yeong-cheol

(Director of the Research Institute)

Seoul National University

- Bachelor’s, Master’s, Bachelor’s

Food Science & Biotechnology

- Agricultural Biotechnology

Current Positions

Co-CEO, Joo Yeong-cheol Fermented Immunity Research Institute
CEO, BioCell

Former Position

Served as Director of the Technical Research Center at Haitai Dairy (Haetae Yoo-up)

Major Achievements

Developed lactic acid beverages and other drinks (including Coolpis, Skol, etc.)
Developed liquid-type, semi-solid, and drinkable yogurts (Saekomi, Bifidus)
Created probiotic health foods for gut health
Developed rice yogurt, mushroom yogurt, etc.
Researched anti-obesity probiotic strains
Developed MegaPower Complex Enzyme and other enzyme complexes
Developed fermented plum extract and fermented prune extract
Created fermented coffee powder
Developed brown rice-based plant cordyceps powder
Developed high-potency pure fermented enzymes using a patented method
Currently developing pure fermented enzymes through Korea’s first freeze-drying supply chain

Production & Development at the Fermented Immunity Research Institute

Enzymes

MegaPower Complex Enzymes (2 Types)
Black Enzyme
Complex Enzyme Mix

Probiotics

(Lactic Acid Bacteria)

FIL Plant-Based Probiotics

Fermentation

FIL Fermented Fruit & Grain
Fermented Colostrum Powder
Low-Temperature Fermented Plum Extract Powder
Fermented Coffee

Collagen

Alternative Plant-Based Collagen GPH

Complex Beneficial Microorganisms

(Currently in Development)

Egg White Protein

(Currently in Development)

Cordyceps

(Dongchongxiacao)

(Currently in Development)

We are a specialized research center focusing on lactic acid bacteria fermentation, grain fermentation, and patented ingredient development.