Contributing to sustainable food resources

Our commercial product "Choutoku^®" series uses our proprietary technology "SUSTEC^®" to extend the time between oil changes while maintaining the same delicious taste, making it possible to extend the life of frying oil by 30% compared to general frying oil (our product). Not only does it reduce the amount of raw materials (grains) used, but it also contributes to sustainable food resources and food waste reduction by reducing the amount of waste oil.

Livestock farming requires many resources, including grains, which are essential for feeding livestock, water, and farmland for growing grains. In addition, methane emitted from the stomach and intestines of cows is the second most influential greenhouse gas after CO₂, and is an environmental issue that cannot be ignored. In recent years, interest in plant-based proteins, which have a lower environmental impact than animal proteins, has been growing, and we are using our proprietary technology to develop alternative foods.
For example, by combining our products, including texture materials (starch), flavor oil "JOYL PRO^®," and vegetable protein ingredients, we are able to impart a juicy, meaty texture that cannot be achieved with vegetable protein alone, and to mask the unusual flavors of plant-derived ingredients.
We are committed to the deliciousness of plant-based food, which is attracting growing social interest, and will continue to approach the issue with a view to achieving health and reduced environmental impact.

As the demand for ready-made meals and take-out bento boxes to eat at home grows, there is a growing need for food moisture retention and suppression of deterioration over time, which contributes to extending the expiration date. We combine starch, a plant-derived ingredient made from corn and tapioca, with our unique technology to provide solutions for improving texture, which is one of the important elements of deliciousness.
For example, our proprietary material "Neotrust^®" has the ability to retain both water and oil. It can create and maintain a variety of textures, such as chewy, crispy, and juicy, without compromising the original flavor of the ingredients, which not only improves the taste but also helps prevent deterioration over time.
In addition, the "Actobody^®" series has high water absorption and anti-syringe effects, allowing it to be used as a substitute for surimi to increase the amount of fish paste products (surimi) without compromising their texture. Not only does it reduce food costs, but it is also expected to be used as a material to prevent the reduction and depletion of marine resources by producing and selling this product.
Our technological capabilities in utilizing these unique materials also contribute to reducing waste during manufacturing and extending disposal times.
We will continue to contribute to solving global social issues such as conserving food resources and reducing food waste.

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Our definition of a low-impact product is a new or renewed product that meets at least one of the following criteria: low impact on the global environment, low impact on human work and labor environments, and response to food resource depletion. With the goal of a 100% low-impact product ratio in 2030 *, we will promote efforts to utilize our proprietary technology "SUSTEC^®" that extends product life and extend expiration dates.