North Korea: Natural Hydrocolloids Driving Food and Personal Care Innovation North Korea, located in the northern part of the Korean Peninsula in East Asia, has agriculture and food industry as key components of its domestic economy. In recent years, with rising consumer demand for healthy, natural, and functional foods, pectin, citrus fiber, carrageenan, and konjac gum have been increasingly applied in dairy, beverages, snacks, bakery, sauces, and personal care products, providing essential support for product innovation, quality enhancement, and market competitiveness. In dairy and beverages, pectin is widely used in yogurt, probiotic drinks, fruit juices, and functional beverages. High-ester pectin remains stable in acidic systems, creating smooth, uniform textures while extending shelf life without affecting natural flavors. Citrus fiber performs excellently in low-sugar, high-fiber, and functional beverages, enhancing viscosity and fullness while supplementing dietary fiber to meet consumers’ health needs. Carrageenan forms stable gels in puddings, custards, jellies, and ice cream, improving product texture and elasticity. Konjac gum, with transparent and elastic gel properties, provides superior taste and health benefits in low-sugar desserts, jellies, and plant-based meal replacement drinks, increasing the value of dairy and functional beverages. In snacks and bakery, citrus fiber improves dough hydration and gas retention, keeping cakes, biscuits, and local pastries soft and moist while partially replacing fats to reduce calories. Pectin stabilizes jams, pastry fillings, and confectionery, preventing water separation and maintaining gloss and texture. Carrageenan and konjac gum enhance gel strength and texture layers in puddings, mousses, and gummy snacks, providing innovation and texture layers for the North Korean snack market. Utilizing natural hydrocolloids, local bakeries can develop premium, healthy, and functional products that satisfy consumer demands for both taste and nutrition. In sauces and condiments, pectin and citrus fiber improve system stability and viscosity, preventing separation and sedimentation while enhancing flavor integration. Carrageenan improves sliceability and water retention in meat and dairy products, while konjac gum optimizes texture and mouthfeel in low-sugar, low-fat, and plant-based sauces, making them healthier and more palatable. Pectin maintains gloss and structural stability in jams, syrups, and condiments, helping enterprises create competitive sauce products. In personal care, konjac gum and citrus fiber are used as natural skincare ingredients in lotions, masks, and hair care products. Konjac gum provides smooth texture and high moisturizing performance, while citrus fiber, rich in natural polysaccharides and flavonoids, offers gentle exfoliation and adsorption, meeting consumers’ demand for natural, safe, and effective beauty products. Hydrocolloids have significant potential in skincare and personal care, providing technical support and ingredient advantages for innovative product development. Overall, North Korea’s dairy, beverage, snack, bakery, sauce, and personal care industries leverage pectin, citrus fiber, carrageenan, and konjac gum to drive product innovation, quality improvement, and differentiation. Pectin enhances structure and texture in dairy, juices, and jam-based pastries; citrus fiber improves bakery and dairy textures while adding dietary fiber; carrageenan enhances stability in meat and dairy products; konjac gum serves both health food and personal care applications. Lemon Biotech, as a comprehensive natural hydrocolloid solutions provider, offers formulation optimization, process guidance, and technical support, helping North Korean enterprises achieve innovative upgrades and market differentiation.