Turning Processed Products into Prepared Foods and Stimulating New Demand

「In the research and development of 「細胞性すり身」, a cell-cultured food being pursued jointly with other companies, the company successfully completed the production-technology exploration phase and moved to the next stage of development.」

「To address food waste, the company launched 「白身魚揚げ６個」 and 「プチお魚厚揚げ８個」 in pillow packaging. It expanded its range of products with extended shelf lives, receiving strong support from customers and distribution partners.」

「To further advance research into alternative ingredients, the company began its own research into cell-based seafood during the fiscal year under review. It also strengthened its research into 3D food printers with Professor Furukawa of the Faculty of Engineering at Yamagata University as part of its 「未来の食卓」 research.」

「On 30 August 2022, the company announced joint research and development with Maruha Nichiro Corporation and Integriculture Inc. aimed at establishing technology for culturing fish muscle cells. In addition, it began collaborating with Professor Furukawa of the Faculty of Engineering at Yamagata University on research into 3D food printers, which are expected to be useful in 「未来の食卓」. It also launched 「ネクストシーフードうに風味W」, an overseas-market product based on 「ネクストシーフードうに風味」, in anticipation of the depletion of seafood resources as a whole.」

「In terms of sales, the summer-limited “サラダスティック枝豆風味” and autumn-limited “サラダスティックスモークサーモン風味,” part of the colorful and varied サラダスティック lineup, sold steadily. “ガブリッチ 魅惑のカニかま” was also very well received as it addressed demand for snacks consumed at home.」

「Following 「うなる美味しさうな次郎」, the company launched 「ネクストシーフード　うに風味」 during the fiscal year under review, in anticipation of the depletion of seafood resources as a whole.」

「In the oden products category, there were more rainy days than usual in August, while temperatures remained relatively low in September due to the autumn rain front and typhoons, increasing demand for prepared oden. Meanwhile, fried products remained sluggish.」

「The company has continued improving 「うなる美味しさ うな次郎」, developed from the standpoint of resource conservation, and has begun researching alternative seafood with an awareness of the depletion of seafood resources as a whole.」

「Demand for easy-to-prepare 「レトルトおでん」 increased as demand for eating at home grew amid calls to refrain from going out to prevent the spread of the novel coronavirus, resulting in steady sales. Meanwhile, 「揚物」 remained sluggish because temperatures stayed relatively high for some time in early autumn, when sales would normally gather pace, following last summer's extreme heat.」

「In its fifth year on the market, 「うなる美味しさうな次郎」 underwent further quality improvements with consideration for conserving eel resources. The company established 「うなぎフリー」 seasoning technology that reproduces the taste of eel without using eel extract. It will launch a product during the fiscal year ending June 2021 that is environmentally considerate and even closer to the taste of real eel.」

「In the oden products category, 「揚物」 remained sluggish because cold air was weaker than usual and temperatures remained relatively high nationwide. However, 「レトルトおでん」 sold steadily as demand for eating at home strengthened amid calls to refrain from going out to prevent infection with the novel coronavirus.」

「In addition, as eel prices continued to rise against the backdrop of poor catches of juvenile eels, awareness of 「うなる美味しさうな次郎」 as an alternative to eel increased and sales grew. As a new product, the company launched 「スポちく」 as a protein supplement for people who enjoy sports.」

「Against the backdrop of poor catches of juvenile eels, 「うなる美味しさ うな次郎」 became even more widely accepted as an alternative to eel, particularly around the Day of the Ox in midsummer, while the practice of eating chilled retort-packaged oden spread during the extreme heat, driving sales of both products. Meanwhile, as reflected in the declining trend in household consumption of processed seafood products, the traditional staple product categories 「竹輪」 and 「揚物」 remained sluggish.」

「In its third year on the market, 「うなる美味しさうな次郎」 has been improved in response to customer feedback, including through the launch of 「うなる美味しさうな次郎長持ちパック」, which has an extended shelf life and uses a microwave-safe container.」

「“うなる美味しさうな次郎” and “サラダフィッシュ” were featured in various media, including television and newspapers, and performed steadily as awareness of the products grew.」

「In addition, 「うなる美味しさうな次郎」, for which 26 July was registered as 「うな次郎の日」, and 「サラダフィッシュ」, which achieves the distinctive flaky texture of white fish, performed steadily. Sales also exceeded those of the same quarter of the previous year because oden products performed well following the decline in temperatures from mid-November.」

「In addition, sales exceeded those of the same quarter of the previous year, as 「うなる美味しさうな次郎」, for which 26 July was registered as 「うな次郎の日」, and 「サラダフィッシュ」, which achieves the distinctive flaky texture of white fish, performed steadily.」

「To develop new markets, the company launched 「サラダフィッシュ」 in the health-oriented salad category, where demand has grown in recent years, highlighting the health benefits of fish-derived protein and DHA, and worked to develop a new customer base. In addition, it conducted further research into 「うなる美味しさうな次郎」 to address resource issues affecting Japanese eel and demand for prepared meals and deli foods, and continued to improve the product.」

「In this segment, the company launched 「うなる美味しさうな次郎」, inspired by grilled eel, in July and 「サラダフィッシュ」, a new food ingredient, at the end of February, both of which have been well received. However, temperatures in September were higher than normal and the lingering summer heat continued, causing the 「揚物」 and 「竹輪」 product groups to remain sluggish. As a result, sales were below those of the same quarter of the previous year.」

「In this segment, the company launched 「うなる美味しさうな次郎」, inspired by grilled eel, in July and received favorable feedback. However, temperatures in September were higher than normal and the lingering summer heat continued, causing the 「揚物」 and 「竹輪」 product groups to remain sluggish. As a result, sales were below those of the same quarter of the previous year.」

「In July, the company launched 「うなる美味しさうな次郎」, inspired by grilled eel, and it was well received.」

「The company launched 「うなる美味しさ うな次郎」 to address the resource issues facing Japanese eel and the trend toward outsourcing food preparation, or prepared foods, by offering a prepared-food version of a surimi product.」