Food Loss Reduction through Food Utilization Technologies and Food Additive Formulations
First written in FY2021. 5 of 6 entries say "Advanced", first in FY2022. Latest entry: FY2026.
0 other companies' latest entry also says "Advanced".
- FY2026AdvancedAnnual report
「The Company is actively promoting sales, and the products are being adopted successively.」
Food additive formulations intended to improve shelf life, prevent oxidation and browning, and improve flavor continue to progress from development toward expanded customer adoption. - FY2025AdvancedAnnual report
「The Company developed food additive formulations tailored to maximize the effectiveness of its various materials, including organic acids and their salts, for specific issues: vitamin C (ascorbic acid) and vitamin E (tocopherol) for preventing oxidation, browning and discoloration in processed foods; glucono-delta-lactone for improving the shelf life of processed rice products; and sodium gluconate for improving the unpleasant flavors characteristic of plant-based raw materials such as soybeans. The Company is actively promoting sales, and the products are being adopted successively.」
The Company developed food additive formulations addressing shelf-life improvement, browning prevention and flavor improvement, and the products are progressively moving into the customer adoption stage. - FY2024AdvancedAnnual report
「The Company developed food additive formulations designed to maximize the effects of organic acids for specific issues: glucono-delta-lactone to improve the shelf life of processed rice products, ascorbic acid (vitamin C) to prevent browning and discoloration in food, and sodium gluconate to improve the unpleasant flavors characteristic of plant-based raw materials such as soybeans. It then actively promoted sales, and the resulting products were adopted in their respective fields of application.」
The Company developed shelf-life enhancers, anti-browning agents and flavor improvers related to food loss reduction, and the products were adopted in their respective fields. - FY2023AdvancedAnnual report
「By combining various fruit acids and food ingredients, the Company developed formulations for cooked rice products that suppress microbial spoilage and deterioration while reducing sour taste and odor, as well as an anti-browning agent for fruit using vitamin C, and is working to expand sales volumes of food additive formulations.」
Regarding food loss reduction, the Company has moved toward developing specific formulations, including formulations for cooked rice products and anti-browning agents for fruit, and expanding sales volumes. - FY2022AdvancedAnnual report
「Using various organic acids, the Company developed food additive formulations effective in suppressing microbial spoilage and deterioration of processed foods and preventing browning in fruit and vegetables. By combining various fruit acids and food ingredients, it developed formulations for cooked rice products that suppress microbial spoilage and deterioration while reducing sour taste and odor, as well as an anti-browning agent for fruit using vitamin C, and is working to expand sales volumes of food additive formulations.」
In relation to food loss reduction, the Company has moved toward developing and expanding sales of specific food additive formulations, including formulations for cooked rice products and anti-browning agents for fruit. - FY2021First statedAnnual report
「The Company viewed major changes in the food industry's operating environment, including food loss reduction, sustainable raw material use, growing health awareness and diversification in food, as opportunities. Leveraging its core products, various organic acids, it focused on developing functional products such as food additive formulations and coated organic acids.」
The development of food additive formulations and coated organic acids using organic acids has been listed as a new priority theme contributing to food loss reduction, sustainable raw material use and the effective utilization of food.