Those natural functional drinks were developed by the Food Research Institute under the Branch Academy of Light Industrial Science.

They include yogurt, calpis and juice and contain solanine, polyphenol and other functional ingredients, which are efficacious for preventing aging, raising immunity, reducing blood pressure and treating inflammation.

The Institute found out a proper mixing ratio of raw materials for potato drinks and established their production process and method.

Dr. Kim Thae Gyu told KCNA that the Institute would develop the drinks into nano-level to be competitive in world market.