Converting Regional Specialty Products into Confectionery Ingredients and Researching New Products
First written in FY2018. 4 of 5 entries say "Advanced", first in FY2020. Latest entry: FY2026.
30 other companies' latest entry also says "Advanced".
- FY2026AdvancedAnnual report
「1. Improvement and enhancement of core products 2. Development of new products, including langue de chat, sandwich cookies, galettes and rice cakes 3. Research and development of chocolate tarts 4. Research and development of financiers with a new texture 5. Research into brownie production methods that enable long-term quality retention 6. Development of new products for the Okinawa market 7. Consideration of technologies to extend product shelf lives to reduce food waste 8. Research and development of technologies to inhibit flavor deterioration in baked confectionery 9. Sharing technical information with each affiliated company」
In addition to its existing research into baked confectionery, chocolate tarts and health functions, the company has defined specific themes involving galettes, rice cakes, products for the Okinawa market, quality retention and the inhibition of flavor deterioration. - FY2023AdvancedAnnual report
「The main research and development activities during the consolidated fiscal year were as follows: 1. Development of new baked confectionery products, including langue de chat and sandwich cookies 2. Development of chocolate tarts 3. Research and development of nutritionally balanced foods 4. Research into the health functions of Japanese horse chestnuts and indigo 5. Improvement and enhancement of core products 6. Consideration of extending product shelf lives to reduce food waste 7. Sharing technical information with each affiliated company」
In addition to its existing research into baked confectionery, nutritionally balanced foods and regional materials, the company is pursuing improvements to core products, shelf-life extension and the sharing of technical information with affiliated companies as research and development themes. - FY2022AdvancedAnnual report
「The main research and development activities during the consolidated fiscal year were as follows: 1. Development of new baked confectionery products, including langue de chat and sandwich cookies; 2. Development of chocolate tarts; 3. Research and development of nutritionally balanced foods; 4. Research into the health functions of Japanese horse chestnuts and indigo.」
Research and development themes have become more specific and expanded to include baked confectionery, chocolate tarts, nutritionally balanced foods and the health functions of regional materials. - FY2020AdvancedAnnual report
「The main research and development activities during the consolidated fiscal year were as follows: 1. Development of new baked confectionery products, including langue de chat, financiers and sandwich cookies; 2. Research and development of nutritionally balanced foods; 3. Development of products and research into production methods for the rice cracker “Pari Pari Sandwich”; 4. Research into the health functions of Japanese horse chestnuts and indigo.」
Specific themes are identified for the development of regional specialties into ingredients and new product research, including langue de chat, financiers, sandwich cookies, nutritionally balanced foods and research into health functions. - FY2018First statedAnnual report
「The company is conducting research and development into technologies for processing specialty products from regions across Japan, including agricultural and marine products, into confectionery ingredients not handled by ingredient manufacturers.」
The company is working to link the development of regional specialties into confectionery ingredients and research into new materials, processing technologies and preservation technologies to new product development.