Gaon & Co., which launched the protein snack brand Lavalance, announced on the 27th that it has won the grand prize for the No. 1 brand in the consumer empathy index.

According to the company, food tech startup Gaonn is a health functional food brand that assists modern people with an unbalanced diet through nutrition research using artificial intelligence (AI), and has plant-based high-protein snack manufacturing technology.

LaBalance uses domestic brown rice as its main raw material and uses vegetable protein extracted from soybeans to introduce gluten-free products that do not use flour as its main raw material, the company said. LaBalance protein snack is filled with vegetable protein extracted from soybeans, boasting 8 to 10 times higher protein content than conventional regular snacks, and is a gluten-free product (excluding chili flavor) that uses domestic brown rice as the main ingredient, according to the company.

The company said that there is no worry about trans fat because it is manufactured in its own puffing method rather than oil-frying oil, and it is a protein snack that is customized for modern people with a recipe that fills trace nutrients.

The protein snack calories are around 100 kcal per bag, which contains only 0 to 1g of sugar in one bag (40g) of nine kinds of snacks, and is made of vegan ingredients, but it is also delicious, making it suitable for those who are looking for healthy snacks.

There are nine types of flavors that use natural soybean powder, nectar powder, and freeze-dried powder (injeolmi, pineapple, banana, honey butter, corn protein, chili, maple, cheese, and caramel).

An official from GaonN, "We are expanding our distribution network throughout Asia as it is receiving positive responses not only from offline stores in Korea but also from overseas."

GaonnN is a place that challenges the new possibility of optimizing nutritional balance through nutrition analysis and solution matching services through AI. "We succeeded in developing vegetable protein content in snacks with CEO Kang Bong-soo, physiology, food nutrition, and food processing."