Konjac, derived from the tuber of the Amorphophallus konjac plant, is a starchy root vegetable native to Southeast Asia. The production process for konjac involves extracting the glucomannan, a water-soluble dietary fiber, from the plant’s corm. It is extracted by peeling and slicing the konjac, adding an alkaline and acid solution, and dried into a powder. This konjac flour or konjac gum is then used as a thickening agent and gelling agent in various food products, such as noodles, vegan meat alternatives, and jellies. Due to its low-calorie content and high water-absorbing capacity, konjac is often utilized in the food industry for its unique texture and for use in the production of low-calorie and low-carbohydrate food options.