Meiji announced that its freeze-concentration method for manufacturing concentrated milk received the Minister of Education, Culture, Sports, Science and Technology Award at the Hokkaido Regional Invention Awards. The technology, used in dairy products such as Meiji Oishii Low-Fat Milk, was recognized for contributing to the creation of higher value-added dairy products made from raw milk produced in Hokkaido.
Meiji announced on 27 October that its freeze-concentration method for manufacturing concentrated milk received the Minister of Education, Culture, Sports, Science and Technology Award at the Hokkaido Regional Invention Awards.
Unlike conventional concentration methods, this method uses freezing to produce concentrated milk while limiting the loss of milk components and preserving the flavor of fresh milk.
The award recognized the method's contribution to creating higher value-added dairy ingredients made from raw milk produced in Hokkaido.