Nenia held its "2026 Nenia National Business Unit Workshop" on January 14th at the KT Human Resources Development Center in Daejeon. The workshop is held each January for business unit representatives and PR managers from across the country, and this year drew approximately 50 attendees from 32 business units nationwide.

△ Nenia CEO Moon Young-jin

Before the workshop began, CEO Moon Young-jin expressed his gratitude to the business units for their hard work promoting Nenia products to school cafeterias across the country. He remarked, "Nenia headquarters will provide even more active support to our business units so that we can all start 2026 on a hopeful note, and we will do our very best."

The workshop opened with Executive Director Yoo Hwa-young sharing an overview of Nenia headquarters' key operational results. The Nenia business units achieved 16% revenue growth in 2025 compared to the previous year. Director Yoo outlined the state of school food service nationwide, noting that as of 2024, processed foods account for the largest share of school meal consumption at 45%, followed by agricultural products at 35%, livestock products at 16%, and seafood at 4%. She emphasized that, given this landscape, Nenia — which has deep expertise in developing processed foods made from eco-friendly agricultural ingredients — plans to place an even greater focus on product development going forward.

She then introduced Nenia's new slogan: "The Principle of Subtraction, the Value of Ingredients." Director Yoo explained, "The more rigorously we strip away the unnecessary, the deeper the power of the ingredients becomes — that is Nenia's principle of subtraction. And fully capturing and preserving the value of those ingredients is our principle of addition." She called on both headquarters and the business units to bring these values to life together and make 2026 an even brighter year.

Next, Product Development Team Leader Ahn Kwang-il presented the direction for Nenia's new product development in 2026, followed by a Q&A session. In 2025, Nenia launched 21 new products, including an organic strawberry shake and raw twisted pastry dough. Looking ahead to the new school semester, the company is preparing to release animal-shaped rice cakes, marble rice cakes, organic dried seaweed flakes, curry powder, and pork bone concentrate stock, among others. The product development team expressed its commitment to continuing to listen closely to feedback from school cafeteria staff in 2026 and develop products that both students and nutrition teachers truly need.

△ Team Leader Ahn Kwang-il explaining Nenia's 2026 new product development direction 

△ Nenia products on display at the workshop venue

Time was also set aside to invite new manufacturing partners producing Nenia products to introduce their new items and share their business philosophy. The CEO of Donglim, the agricultural corporation behind the brand "Rice Lady," spoke about the animal-shaped and marble rice cakes set to launch in the new semester, explaining the raw ingredients and production process. He shared that he deeply resonated with Nenia's management values, which led to the partnership, and pledged to continue giving his all to producing Nenia's products.

Nenia's School Food Service Sales Manager Kim Kyung-hwa drew on her firsthand experience in school settings to share the 2026 sales strategy for school meal services, along with practical tips for handling complaints. She also emphasized that headquarters has a well-established system for responding swiftly and providing support whenever a complaint arises.

△ Award recipients recognized for their growth across various categories in 2025

The workshop concluded with an awards ceremony honoring business units that demonstrated outstanding growth in 2025, presenting the Trust Award, Pioneer Award, Leap Award, Efficiency Excellence Award, and Mutual Growth Partner Award. The closing message encouraged everyone to make 2026 another year of growth and progress together.

Nenia will continue working alongside school food service business units across the country to bring products embodying "the value of subtraction and the principle of addition" to a wider audience, and to help build healthier menus that meet the demands of eco-friendly, climate-conscious school nutrition.