Product Development Focused on Freshness, Health and Reduced Food Additives

「In product development, the company promoted the development of long-life prepared foods, improved technologies for maintaining quality, expanded its product lineup, and worked to create new value and markets.」

「In product development, the company continued to focus on creating products with a handmade and freshly prepared feel, and renewed products using carefully selected ingredients and production methods. In addition to improving color, portion size, and taste, it reviewed price ranges and worked to enhance brand strength and secure profitability by providing satisfaction exceeding the price paid. It is also strengthening its product development structure to accelerate growth in the frozen-food business.」

「In product development, we renewed products to improve their appearance, weight and taste quality, with close attention to ingredients and production methods, and reviewed their price ranges. In cooperation with the sales and manufacturing divisions, we sought to expand high-value-added products that accurately capture market needs, provide satisfaction exceeding the price paid, strengthen our brand and secure profitability.」

「In product development, we further advanced in-house production based on the concepts of a handmade and freshly made feel, and focused on developing products that reflect attention to the origin and production methods of each ingredient. We also reorganized the company to accelerate growth in the frozen foods business and began joint development with frozen equipment manufacturers.」

「In product development, we held study sessions led by external instructors, including working chefs, to strengthen our products and improve the technical skills of development employees. We also further advanced in-house production based on the concepts of a handmade and freshly made feel, and focused on developing products that reflect attention to the origin and production methods of each ingredient. In addition to ingredients and production methods, we sought to differentiate ourselves from competitors by enhancing the overall appeal of our products, including their packaging and labels, and actively improved existing products and proposed new ones.」

「In product development, we held study sessions led by external instructors, including working chefs, to strengthen our products and improve the technical skills of development employees. We also further advanced in-house production based on the concepts of a handmade and freshly made feel, and focused on developing products that reflect attention to the origin and production methods of each ingredient.」

「In product development, the company focused on personnel development, including by holding study sessions with chefs from Chinese restaurants and manufacturers of food ingredients as instructors. It also further advanced in-house production based on the concepts of a handmade quality and a freshly made feel, and developed products with close attention to the origin of ingredients and production methods. In addition to differentiating itself from competitors, it actively reviewed product specifications and proposed new products in anticipation of rising raw-material costs.」

「In product development, the company further advanced in-house production based on the concepts of a handmade quality and a freshly made feel, and developed products with close attention to the origin of ingredients and production methods. In addition to differentiating itself from competitors, it actively reviewed product specifications and proposed new products in anticipation of rising raw-material costs.」

「In product development, the company further advanced in-house production based on the concepts of a handmade quality and a freshly made feel, and developed products with close attention to the origin of ingredients and production methods. In addition to differentiating itself from competitors, it actively reviewed product specifications and proposed new products in anticipation of rising raw-material costs.」

「In product development, the company focused on the taste of home cooking and sought to differentiate itself from competitors by improving product value through greater freshness from the start of production until products reach customers.」

「In product development, the company focused on the taste of home cooking and sought to enhance product value and differentiate itself from competitors by improving freshness from the start of production until products reach customers.」

「In product development, the company focused on in-house production, product quality and a sense of freshness, including collaboration products with an omelette-rice specialty restaurant, and sought to differentiate itself from competitors by enhancing product value.」

「In product development, the company worked on products focused on in-house production, product quality and a sense of freshness, including collaboration products with an omelette-rice specialty restaurant, and sought to differentiate itself from competitors.」

「In product development, the company held cooking study sessions and received instruction in cooking expertise from professional chefs, and will continue developing products focused on in-house production and product quality.」

「In product development, the company held cooking study sessions and received instruction in cooking expertise from professional chefs, and will continue developing products focused on in-house production and product quality.」

「The company also developed and sold collaboration products with well-known local restaurants, which have been well received. Going forward, it will continue developing long-life products alongside collaboration products, while maintaining its focus on in-house production and product quality.」

「The company will continue developing long-life products in response to changes in consumer demand under new lifestyles, centered on in-house production and product quality.」

「In sales, the company focused on in-house production and product quality and worked to develop long-life products and prepared foods in response to changes in consumer demand under new lifestyles. It also sought to strengthen its sales capabilities by deepening relationships with existing customers and developing new customers.」

「In sales, the company focused on in-house production and product quality and worked to develop long-life products with extended use-by periods in response to lifestyle changes arising from the COVID-19 pandemic.」

「In product development, the company focused on in-house production and efforts to make each side dish more delicious, including research into cooking methods for ingredients.」

「In addition to developing products aligned with customers' health-conscious preferences, the company worked to make each side dish more delicious through research into cooking methods focused on in-house production. Its sweet-and-sour glazed fried mackerel bento also won the Gold Award in the Daily Foods category at the Japan Miscellaneous Grains Awards 2019.」

「In product development, the company focused on in-house production and efforts to make each side dish more delicious, including research into cooking methods for ingredients.」

「In product development, the company focused on in-house production and efforts to make each side dish more delicious, including research into cooking methods for ingredients. Its health-oriented rice ball made with glutinous barley also won the Gold Award at the Japan Miscellaneous Grains Awards.」

「Going forward, the company will build an integrated sales structure bringing together the product development, manufacturing and sales divisions, drawing on its work with chilled products and cooking expertise learned from professional chefs to provide customers with even greater deliciousness.」

「In product development, the company focused on making each side dish more delicious, including by continuing to hold cooking study sessions with invited experts.」

「In product development, the company worked to make each side dish more delicious, including by developing chilled products, prepared foods and wrapped rice balls, and holding cooking study sessions with invited experts.」

「In product development, the company worked on products focused on taste, including chilled products and prepared foods, as well as collaboration products replicating the flavors of well-known restaurants and a revamp of the Managokoro series for its bento products.」

「Going forward, the company will hold cooking instruction sessions led by chefs from well-known restaurants and study sessions on cooking methods led by university professors to improve culinary skills from the product development division through the manufacturing division. It will also actively use the latest equipment for cooking and processing focused on pursuing deliciousness, seeking flavors that satisfy customers and business partners.」

「In product development, the company held study sessions with invited culinary experts and began efforts to refine all products, among other initiatives to make each item more delicious.」

「In product development, the company held study sessions with invited culinary experts and took other steps to make each side dish more delicious.」

「In terms of sales, the Group expanded sales of bento meals by consolidating them under the Managokoro brand, which has been well received for its existing products. It also increased sales of rice balls and prepared bread products to convenience stores and supermarkets, its major customers.」

「In sales, the company began selling the Managokoro series, a bento brand offering a sense of freshness and handmade quality, with a focus on reducing food additives and producing side dishes in-house, and expanded its lineup and sales regions. It also revamped its flagship Onigiri Q series, with particular attention to the seaweed and fillings.」

「The company expanded the sales regions and lineup of the Managokoro series, a bento brand offering a sense of freshness and handmade quality, with a focus on reducing food additives and producing side dishes in-house.」

「The Managokoro series, a bento brand offering a sense of freshness and handmade quality, with a focus on reducing food additives and producing side dishes in-house, began expanding its lineup. In particular, the signature omelette-rice bento has been very well received, mainly by supermarkets.」

「As part of its efforts to strengthen product development capabilities, the company began building a lineup for the Managokoro series, a bento brand offering a sense of freshness and handmade quality, with a focus on reducing food additives and producing side dishes in-house.」

「The company developed products with a rigorous focus on freshness, including shortening the time from production to delivery and reducing food additives. It continues to research products designed to help maintain and improve health in an aging society.」