The second upcycled marmalade made with surplus Hyogo-grown yuzu and lemons from Awaji Island has been launched. The yuzu lemon marmalade jointly developed by Kato Sangyo and Co-op Kobe has been commercialised.
Marmalade made with yuzu from Hyogo and lemons from Sumoto on Awaji Island was developed using a vacuum concentration kettle to minimise heat damage. Production takes place at Kato Sangyo’s Greenwood Factory, with the aim of reusing more than 1t of surplus and off-specification ingredients annually.
The product has a net content of 140g and is the second upcycled product launched following last year’s product. Development continued after the previous product, Hyogo-grown Ama Queen strawberry jam, was well received.