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Research and Development

Value-creating R&D that refines core technologies and responds to changing the needs of the times and preferences of taste

Determined to pursue innovation, new challenges and dreams, our diverse R&D provides even greater satisfaction to our customers.

With this forward-looking attitude, we achieved the ability to package and sell fish paste-based products and succeeded in introducing frozen surimi (fish paste), after extensive research. In this way, we led the industry in supplying products nationwide, while maintaining a high level of quality.

Further, we hold many patents and have gained expertise by researching raw materials as well as production and hygiene management technology. Our experience is based on a technology foundation that is multilayered and on research into the sense of taste, nutrition, and the functionality of foods.

Photograph that a researcher took of the mesh structure of kamaboko

Photograph that a researcher took of the mesh structure of kamaboko

Never-ending research into surimi (fish paste)

Never-ending research into surimi (fish paste)

We are determined, in the spirit of scientific inquiry, to investigate the proteins that we have inherited from generations of researchers, and we are committed to maintaining the health value of products as well as the safety and peace of mind for food required by our customers.
To reach these goals, we are now conducting fundamental research as well as developing applied technologies that focus on research into the protein properties and food processing as well as research into how food is related to good health.

Research into protein properties and processing

We intend to understand the properties and characteristics of proteins as well as the processing methods that make use of those properties.

Measuring elasticity as way to determine physical properties

Measuring elasticity as way to determine physical properties

Measuring the relationship between temperature and viscosity

Measuring the relationship between temperature and viscosity

Research into how food is related to good health

In response to the growing health consciousness of our customers, we are focusing on health values, such as functionality, and researching the functionality of fish paste-based products, such as hanpen and Sugar-Free Noodles.

A researcher looking into the function of soybeans

A researcher looking into the function of soybeans

Take the traditional food hanpen, for example.
For the first time in the world, we discovered that hanpen significantly increases “good” cholesterol (HDL-C) levels in experimental groups, compared with control groups who did not eat hanpen.

Joint research

Our research is wide ranging. In addition to our own research that organically links protein research and food function, we also conduct joint research with universities and research institutes, when necessary.

Joint research into the deliciousness of oden at Tokai University

Joint research into the deliciousness of Oden at Tokai University

Social activities through research and future R&D

We have given public lectures and participated in symposia for the general public out of a desire to convey to society the wonder and enjoyment of food that we have so far uncovered through our research.

A researcher speaking at a symposium

A researcher speaking at a symposium

Looking ahead, we will conduct research on food and health, not only for today but also for our customers' futures, including research to meet varied customer needs and for developing materials with a view to sustainability.

Aiming for a sustainable society

Aiming for a sustainable society

Aiming for a sustainable society
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