Strengthening Quality Control Following the Voluntary Recall and Quality Assurance Exceeding Industry Standards
First written in FY2024-Q3. 8 of 9 entries say "Advanced", first in FY2025-Q1. Latest entry: 2026-10-15.
0 other companies' latest entry also says "Advanced".
- FY2026AdvancedAnnual report
「The Company is working to strengthen its quality-control system across every process, from product design through distribution.」
Following the voluntary recall, the Company expanded its strengthened quality-control measures across all processes, from product design, manufacturing and shipment through distribution, and proceeded with initiatives including publishing an information page and changing packaging formats. - FY2025AdvancedAnnual report
「As a result of the renewal, the Company fully renewed BASE BREAD in the first half of the fiscal year. The texture and flavour of the dough were improved, while its bacteriostatic properties were also enhanced, enabling greater suppression of bacterial growth even if a certain level of bacterial adhesion or packaging damage were to occur.」
The Company renewed BASE BREAD across the range, improving not only its texture and flavour but also its bacteriostatic properties. - FY2025-H1AdvancedAnnual report
「As part of its food safety and security initiatives, the Company renewed the dough used across the BASE BREAD series with dough offering improved bacteriostatic properties, beginning with products manufactured from June 2024.」
Across the BASE BREAD series, the Company renewed the dough with improved bacteriostatic properties beginning with products manufactured from June 2024, improving the texture and flavour as well as suppressing bacterial growth. - FY2025-Q1AdvancedAnnual report
「As part of its food safety and security initiatives, the Company achieved results in developing dough with improved bacteriostatic properties for the BASE BREAD series. Although the dough used in the Company's products had traditionally been designed to provide a certain bacteriostatic effect, this initiative enables greater suppression of bacterial growth even if a certain level of bacterial adhesion or packaging damage were to occur. The texture and flavour of the dough have also been improved at the same time. Based on these dough improvements, the BASE BREAD series has been progressively renewed for products manufactured from June 2024.」
Following the voluntary recall, the Company achieved results in developing dough with improved bacteriostatic properties as part of its strengthened quality-control measures, while also improving texture and flavour. The BASE BREAD series is now being progressively renewed for products manufactured from June 2024. - FY2024-Q3First statedAnnual report
「The company announced a “Notice of Voluntary Recall of Certain Products” on 24 October 2023. In response, it is rapidly strengthening its quality control system, working to prevent recurrence and aiming to provide quality assurance exceeding industry standards.」
Following the voluntary recall, the Company has explicitly identified strengthening its quality-control system, preventing recurrence and providing quality assurance exceeding industry standards as its new response policies.