In December 1991, Shinsong developed the first non-preservative soy sauce product in the domestic soy sauce industry and the first low salted soy sauce in the domestic soy sauce industry. In October 1997, it acquired the ISO 9001 certification for the first time in its kind. In 2008, the Korea Food and Drug Administration (KFDA) designated HACCP as a premise for quality excellence in kochujang, soybean paste, mixed potatoes (red pepper paste), red pepper powder, edible oil (sesame oil) and other processed products (fried sesame seeds, It was recognized