Creating new value in response to social change

「The company’s R&D functions are carried out by the Research Institute, Technical Center, Innovation Center, and Product Development Department of the Creative Division. The Research Institute, Technical Center, and Innovation Center work on flavor development, including the design and prototyping of household and food-service products, industrialization studies, new technology development, chemical analysis of products and raw materials, information management and internal and external communication concerning food labeling and patents, as well as basic research on medium- to long-term R&D projects. Total R&D expenses for the consolidated fiscal year were ¥985 million.」

「“Puchitto Udon” and “Puchitto Chinese” performed well following the addition of new products to their lineups. “Yokohama Hakurai-tei Curry Flakes” also increased sales.」

「The other products category continued to perform well and exceeded the previous year’s sales level, helped by the promotional effect of “Puchitto Chinese,” launched in February of the previous fiscal year, through a tie-up with a popular anime series, as well as sales growth for “Puchitto Udon.”」

「“Puchitto Udon” increased sales through an expanded product lineup and greater in-store exposure resulting from various promotional activities. In addition, sales exceeded the previous fiscal year’s level, helped by the continuing effect of media exposure for “Yokohama Hakuraitei” and the launch of “Puchitto Chinese,” a new category of portioned seasonings.」

「In the meat-seasoning category, sales exceeded the previous year’s level after the company launched “Umami-Spicy Garlic” in August of the current fiscal year against a backdrop of strong sales of the existing “Yakiniku Zaku Sauce Salt Garlic.”」

「Total R&D expenses for the consolidated fiscal year were ¥954 million.」

「“Yakitori Sauce” and other products continued to increase sales at a steady pace after the price revision, supported by expanded sales opportunities from product renewals and increased demand for chicken.」

「The “Sauce Plus for Meat Dishes” series, including “Teriyaki Sauce,” increased sales as product renewals expanded sales opportunities and demand for chicken increased.」

「Household products remained firm, as “Puchitto Udon,” which launched a new product in February 2023, increased sales, while demand for “Sukiyaki Sauce” rose ahead of its price revision.」

「We will expand opportunities to approach the market by maximizing added value in the product manufacturing process through further strengthening the product development structure and utilizing data analysis and other measures.」

「The hot-pot seasoning category exceeded the previous year’s sales level as renewed “Puchitto Hot Pot” increased the store introduction rates of core products such as “Yose Nabe” and “Kimchi Nabe.” In addition, “Pan-Fried Yakiniku Hot Pot,” launched in August 2022, contributed to sales growth through strategic sales activities combined with media exposure.」

「In the hot-pot seasoning category, “Pan-Fried Yakiniku Hot Pot,” launched in August 2022, increased sales by offering the respective flavors of yakiniku and hot-pot dishes. “Puchitto Hot Pot” also exceeded the previous year’s sales level, helped by expanding its lineup and promoting it as a standard year-round product.」

「Household product sales increased, helped by the contribution of “Puchitto Udon” in the other products category, but fell below the previous year’s level because the meat-seasoning category performed sluggishly.」

「In the group’s food business, based on the fundamental strategic policy of growing into a brand that is “uniquely Ebara and interesting,” we have responded to broad customer needs that have become more diverse and sophisticated. We have closely monitored changes in the business environment, pursued the essence of the value customers seek, promoted safe product designs that customers can use with confidence, and continued to pursue the quality of taste that lies at the foundation of manufacturing.」

「“Puchitto Udon” exceeded the previous year’s sales level after increasing sales through a higher store introduction rate and efforts to strengthen customer touchpoints through television commercials, digital advertising, and other initiatives.」

「In the other products category, “Puchitto Udon” exceeded the previous year’s sales level after the store introduction rate improved following its achievement of the No. 1 manufacturer share* in straight udon soup, while the company also worked to strengthen customer touchpoints through television commercials, digital advertising, and other initiatives.」

「Total R&D expenses for the consolidated fiscal year were ¥832 million.」

「“Golden Taste” strengthened its exposure in stores, television commercials, the web, and social media by sponsoring a large cross-company project. “Premium Yakiniku Sauce” and “Grated Daikon Sauce” also benefited from increased demand for eating at home and higher meat consumption. As a result, sales exceeded the previous year’s level.」

「In particular, “Golden Taste,” which introduced its first new flavor in 32 years in February 2020 and strengthened its lineup, increased sales significantly, helped by higher household consumption of the product and increased household consumption of meat. Portioned seasonings also performed well after communicating their versatility and ease of preparation through television commercials, the web, and social media.」

「In particular, “Golden Taste,” which introduced its first new flavor in 32 years in February 2020 and strengthened its lineup, increased sales significantly, helped by higher household consumption of meat. Portioned seasonings also performed well after communicating their versatility and ease of preparation through television commercials, the web, and social media.」

「In addition to “Golden Taste” launching a new flavor for the first time in 32 years and increasing sales by strengthening its lineup, “Puchitto Hot Pot” strengthened store assortments throughout the year and remained above the previous year’s level.」

「The main factors included higher sales of “Puchitto Hot Pot,” for which the company actively promoted shelf-space proposals and strengthened store assortments, as well as the contribution of “Hot Pot Shabu-Shabu,” promoted as an easy way to enjoy shabu-shabu using familiar ingredients. In addition, “Premium Yakiniku Sauce” and renewed “Puchitto Udon” increased sales, while the logistics business, which expanded transactions with existing customers, remained above the previous year’s level.」

「Meanwhile, sales of “Premium Yakiniku Sauce,” promoted as an affordable new staple sauce for enjoying yakiniku and various meat dishes easily as part of everyday meals, increased. Together with the broad range of sizes available for the leading “Golden Taste” brand, the company expanded its product lineup according to regional characteristics and needs and increased exposure. As a result, total sales in the meat-seasoning category remained firm in the second quarter (July–September).」

「Although we worked to increase in-store exposure through value-proposition initiatives amid intensifying competition, sales of “Golden Taste” fell short of the previous year’s level, while “Quick-Pickle Base” was affected by repeated adverse weather in June and struggled to grow sales. Meanwhile, the hot-pot seasoning category increased sales as the store introduction rate of “Puchitto Hot Pot” improved, and renewed “Puchitto Udon” and the logistics business, which expanded transactions with existing customers, remained above the previous year’s level.」

「In terms of profit, in addition to the contribution from continuing sales activities centered on communicating the value of “Golden Taste,” improved profitability in portioned seasonings and food-service products resulted in operating profit of ¥2,392 million, up 62.7% year on year, ordinary profit of ¥2,488 million, up 60.9%, and net income attributable to owners of the parent of ¥1,649 million, up 40.4%.」

「The main factors included the contribution of “Hot Pot Shabu-Shabu,” where television commercials and initiatives linked to meat retailers proved effective, as well as higher sales in the logistics and other businesses due to contributions from food-service products, particularly made-to-order and overseas products, and the effective capture of customer needs.」

「In the vegetable-seasoning category, “Quick-Pickle Base” increased sales and exceeded the previous year’s level, driven by promotional initiatives such as television commercials and consumer campaigns amid soaring vegetable prices.」

「With vegetable prices relatively stable, we promoted the convenience of eating vegetables easily and deliciously, and conducted promotions targeting parents who want their children to eat more vegetables. As a result, sales increased significantly.」

「Main new products during the consolidated fiscal year」

「We will further promote in-store activities and communication initiatives through the web, social media, and other channels, and will continue to focus on establishing the value of the new “Golden Taste,” adapted to changes in customers’ lifestyles and increasingly diverse needs.」

「As the most important initiative to improve medium- to long-term profitability under “Evolution 60,” which the group is pursuing, we carried out a major renewal of the core household product “Golden Taste” on 10 July. In preparation for the renewal, we made product supply before and after the change our top priority and worked to establish the necessary sales structure. We have also strengthened promotions, including television commercials, to communicate the new value of the renewed product.」

「Since its launch in 1978, “Golden Taste” has been widely supported by customers. To respond to changes in customers’ lifestyles and increasingly diverse needs, we will renew its quality, packaging, size options, and design, further improving satisfaction among existing customers while working to attract new customers.」

「Total research and development expenses for the consolidated fiscal year amounted to ¥618 million.」

「The Group is working to communicate the appeal of yakiniku, its point of origin, and the unique brand value of “Ogon no Aji” effectively through communications initiatives including television commercials, in-store promotions, websites and social media.」

「With particular regard to “Ogon no Aji,” the Group is expanding value suited to the times by promoting the appeal of yakiniku through intensive promotional activity and proposing both celebratory-day menus and convenient, time-saving menus that can be prepared easily even on busy weekdays.」

「With particular regard to “Ogon no Aji,” the Group is expanding value suited to the times by promoting the appeal of yakiniku through intensive promotional activity and proposing both celebratory-day menus and convenient, time-saving menus that can be prepared easily even on busy weekdays.」

「In its food business, based on its basic management policy of “creating new ‘value,’” the Group has sought to identify the essence of the value customers seek and respond sensitively to changes in the environment in order to meet broad customer needs that have become more sophisticated as well as more diverse. It has promoted safe product design that customers can use with confidence and the pursuit of taste, the foundation of manufacturing.」