03 / VPMI TECHNOLOGY
It began with kimchi
and was completed as GRBM
Step 1 low-salt kimchi, Step 2 salt-free metabolized kimchi and Metabolomed Protein, Step 3 Green Red BIO Metabolome — a lineage society validated first.
In plain words
VPMI did not appear overnight. As a preliminary task toward industrializing lactic acid bacteria that make External miRNA, I began by upgrading kimchi — Korea's traditional salted health food — into a "salt-free metabolized bio-food."
Along the way I found the key to upgrading the plant's own lactic acid bacteria, which led to Vital Probiotics, to VPMI, and to GRBM.
The first-generation technology earned social validation first through patents, government awards, media coverage and tens of thousands of tasters. I see this record as proof that the GRBM business proposal had already been validated as an attractive technology.
Check for yourself on the two sites
www.gimchi.biz
Salt-free and low-salt kimchi with GRBM Metabolome LAB metabolism: beyond the 1.5% salinity limit; patents, certifications, awards and media records; industrial expansion; FAQ
www.gimchi.biz →
www.elanvitalbio.com
The official site of the GRBM metabolome and microbiome platform: the five-step process, products and business, building the evidence, the developer and company, partnership and NDA
Go →Read moreClosePatent, certification and award records, and the technology of each step
The technology of each step
| Step | Period | Technology | Representative results |
|---|---|---|---|
| Step 1 | 2010–2018 | Low-salt LAB kimchi technology | Wild-herb low-salt kimchi, a 0.7% low-salt line |
| Step 2 | 2013– | Salt-free bio-metabolized kimchi by plant LAB, and Metabolomed Protein | Salt-free kimchi, bio-kimchi and bio-smoothies, metabolic protein |
| Step 3 | 2018– | Green Red BIO Metabolome (VPMI completed) | The GRBM 9-Way platform, PANAX GRBM, MFB·MFS·MPM·MCM |
For the kimchi line, the metabolism-driven process is called Fermentabolism™: a VPMI-CM process that generates Vital Probiotics to make ultra-low-salt and salt-free kimchi.
Patents registered in three countries
| Country | Number | Registered |
|---|---|---|
| Korea | 10-1151961 | 24 May 2012 (rights lapsed 2021) |
| China | ZL 2012 8 0070585.3 | 15 June 2016 |
| Japan | JP 6034410 | 30 November 2016 |
| International | PCT WO2013/125762 | — |
The core VPMI-CM formulation is not disclosed in patents and is held as a trade secret.
Certifications and awards (selected)
- Venture business confirmation (2012) · village enterprise designation (2012) · corporate research institute (2014) · HACCP for napa cabbage kimchi (2014) · rural convergence (6th-sector) industry certification (2015)
- 2012 "Superstar V" startup league award — visited Silicon Valley as a winning team
- 2013 Samil Culture Award, Science & Technology Grand Prize · 2013 social economy best case (village enterprise)
- 2014 Korea Food Expo top-10 consumer-tasting product · 2014 Innovative Technology Award · Gyeongbuk regional economy best case
- 2015 KCGA Korea Business Award (food) · 2016 & 2017 Korea Consumer Satisfaction Index No. 1 (food/kimchi)
- 2016 Minister of Agriculture, Food and Rural Affairs commendation (Korean food) · 2020 World Hypertension League sodium-reduction award
- Media: MBC "Low-salt kimchi breaks through China's barriers" (2014), MBN, MBC Prime and others
Patent, certification and award records: published materials on www.gimchi.biz (company records and public sources). Past collaborations do not imply endorsement or current contracts.
PARTNERSHIP · INVESTMENT
The world's first true eco-bio platform technology —
we are looking for the one partner
After signing an NDA you can review the materials, then verify the original records and the process in person during on-site due diligence in Uljin, Gyeongsangbuk-do, Korea.