Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
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JIN JUN Age: 44 Years in specialty food: Five Favorite food: Pomegranate and blueberries Least favorite food: Fast food Last thing I ate and loved: Pasture-raised eggs, sunny-side-up, sprinkled with a dash of turmeric, cayenne pepper, and wasabi SeaSnax If I weren't in the food business I'd be: An acupuncturist One piece of advice I'd give to a new food business: Make friends in the industry who can help guide you and provide valuable insights along your journey Facing a Media Blitz Recently, Jun outsourced SeaSnax's public relations due to an overwhelming amount of press requests. The first big pop was when she suddenly received 6,000 online orders. Baff led, Jun couldn't identify the source of the increased demand until a friend called to tell her SeaSnax had been on the front page of Yahoo! Since that day, a short list of press attention has included The Wall Street Journal, Good Housekeeping, Vegetarian Times, EatClean.com, countless local news programs, "The Dr. Oz Show", and—the appearance that made her hire outside PR help—the "Today" show on NBC. Making the Perfect Sustainable Nori The press coverage and ensuing increased sales have fostered changes for SeaSnax. One of the biggest came in the production line when, to keep up with demand, SeaSnax shifted from its Northern California sea- weed providers to one in South Korea, one of world's biggest producers of gim. Jun found a cooperative of seaweed farmers, a partnership that has been valuable for both sides. Because SeaSnax is certified organic, Jun shepherded the South Korean farmers through the USDA certification process. "We're raising the standard for the seaweed industry in South Korea—very large con- glomerates are looking to us, a small mom and pop," she says. One built-in benefit of seaweed as a raw material is its inherent eco-friendli- ness. Grown and harvested in the ocean, it requires no arable land or fresh ground- water. As a Californian living in a time of drought, Jun says she is particularly aware of this benefit. "I don't consider seaweed to be a superfood, but a wonderfood." Being an eco-conscious company also has its challenges. One has been finding more earth-friendly packaging for single- serve SeaSnax. Jun has spent a year looking for a way around using plastic trays in the packaging, but the oiliness of the product has made it difficult to find a suitable alternative. less formal designations. "I am the Chief Eating Officer. My husband says I earn that title every day because I'm not just the creator, I'm the consumer. And my husband is the Chief 'Etcetera' Officer." producer profile REMARKABLE INDONESIAN PAVILION BOOTH 3138, 3140, 3142, 3146 WINTER FANCY FOOD | SAN FRANCISCO, CA | JANUARY 17-19 2015 ORGANIC NATURAL TRADITIONAL Organized by Commercial Attache of the Republic of Indonesia, Washington, DC Consulate General of the Republic of Indonesia, San Francisco Indonesia Trade Promotion Center, Los Angeles Winter Fancy Food Show Booth 3142 80 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com