Research and Development of New Surimi, Underutilized Resources and Soy Protein
First written in FY2023. 2 of 3 entries say "Advanced", first in FY2024. Latest entry: FY2026.
29 other companies' latest entry also says "Advanced".
- FY2026AdvancedAnnual report
「The company is advancing further process automation by developing in-house packing automation equipment for the hanpen line and an automated packaging supply system for the Uogashi-age® line. As technical development for new product launches, it is developing a forming method for date-maki with mochi filling, new character molds for three-dimensional kamaboko, and a new manufacturing method for its original Chii-chiku® product manufacturing equipment.」
The company is advancing the in-house development and production of automated equipment and developing forming methods and manufacturing equipment for new products, recording research and development expenses of ¥96 million. - FY2024AdvancedAnnual report
「The company developed and introduced automated packing systems and equipment for the manufacturing processes of Vegetable Tempura and Onion Tempura, its leading nationally sold satsuma-age products, achieving labor savings and greater efficiency. It also introduced an automated inspection system, including sensor cameras, in the inspection process for crab-flavored kamaboko, increasing processing speed and inspection accuracy.」
The company introduced automated packing equipment and an automated inspection system for crab-flavored kamaboko, achieving labor savings, faster processing, and improved inspection accuracy. It also applied technology to improve the texture of zero-carbohydrate noodles to renewed products. - FY2023First statedAnnual report
「To identify new source fish species, the company evaluated the quality of new surimi varieties with no previous track record of use. It also conducted basic and processing research on underutilized resources and identified properties such as gelling characteristics.」
In addition to researching new source fish species and underutilized resources, the company is pursuing research and development themes including plant-based ingredients, soy protein, fish-and-plant blends, and extended shelf life. Research and development expenses were ¥85 million.