Roasted Laver without Addition of Salt

Roasted Laver without Addition of Salt


Negotiable Min Order Quantity Unit

Required Quantity
Place of Origin
Payment Terms
Negotiable
Production method
Negotiable
Shipping / Lead Time
Negotiable / Negotiable
Keyword
seasoned laver, other seaweed, seaweed beverage, seawood power
Category
Seaweed , Other Seafood
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Haedlecho

Membership
BIZ
Country / Year Established
South Korea South Korea /
Business type
Others
Verified Certificate

10

DUNS

Product name Roasted Laver without Addition of Salt Certification -
Category Seaweed
Other Seafood
Ingredients -
Keyword seasoned laver , other seaweed , seaweed beverage , seawood power Unit Size -
Brand name - Unit Weigh -
origin Stock -
Supply type - HS code -

Product Information

Roasted Laver without Addition of Salt
(Laver having Hizikiafusiforme)


│Description│

This product is able to get an original taste of laver because of flavoring it with only natural ingredients without the addition of salt and is a product that hypertension patients and children having a feeling of burden of salt can also freely enjoy it.

Since this product is roasted without the addition of salt and thus doesn’t taste salty, hypertension patients and children can freely enjoy it in safety from MSG (L-sodium glutamate) contained in seasoned salt.

B2B Trade

Price (FOB) Negotiable transportation -
MOQ Negotiable Leadtime Negotiable
Payment Options Negotiable Shipping time Negotiable

Haedlecho

Country / Year Established
South Korea South Korea /
Membership
BIZ
Business type
Others

10

DUNS

President
Eom Ikho
Address
507, Yudeung-ro, Seo-gu, Daejeon, Korea
Product Category
Food & Beverage,Health Care Supplement,Seaweed
No. of Total Employees
1-50
Company introduction

Haedlecho, which is a company engaging in research, development and production of various food products such as beverages, seasoned lavers, etc. using Hizikia fusiforme (seaweeds) rich in antioxidant substances containing minerals, essential amino acids, fucoidan, etc. such as sea weed calcium, has leading-edge technologies capable of increasing palatability by removing Hizikia fusiforme’s special fishy smell.

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