Subscription Services for Food Gain Popularity in S. Korea | Be Korea-savvy

Subscription Services for Food Gain Popularity in S. Korea


This file photo, taken Dec. 6, 2021, shows a citizen grocery shopping at a discount store in Seoul. (Yonhap)

This file photo, taken Dec. 6, 2021, shows a citizen grocery shopping at a discount store in Seoul. (Yonhap)

SEOUL, June 19 (Korea Bizwire)Subscription services that allow users to regularly receive food and alcohol deliveries are gaining popularity.

When it comes to agricultural produce, subscription services offer a variety of items, including seasonal fruits, snacks and “makgeolli,” a traditional Korean grain-based alcoholic drink.

Nonghyup Economic Holding Co. reported that, within just one month of launching a fruit subscription service in April, it had attracted approximately 20,000 members.

For a monthly payment of 50,000 won, consumers can receive six types of local fruits and vegetables at their preferred date and location.

Hyundai Green Food Co., a local catering company, witnessed a 50 percent increase in orders for its meal subscription service from January to May this year compared to the same period last year.

They offer a range of subscription-type meals, catering to specific dietary needs such as diabetes and cancer patients, as well as low-calorie, high-protein healthy meals.

Lotte Wellfood Co., a major snacks and ice cream manufacturer, introduced a snack subscription service in June 2020.

They were the first domestic confectionery company to do so, and their user base has steadily grown to approximately 80,000.

As part of the service, subscribers receive a variety of snacks, biscuits, and chocolate products on a monthly basis, with the composition varying based on the monthly theme.

Meanwhile, traditional liquor maker Baesangmyun Brewery Co. has experienced a monthly growth rate of 9 percent in the number of users for its alcohol subscription service.

The company reported a 38 percent increase in subscribers in May compared to December of the previous year.

J. S. Shin (js_shin@koreabizwire.com)

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