Our research and development organization is organized under the R&D Division and consists of 5 research centers: the Confectionery R&D Laboratories, the R&D Center, the Food Quality Research Laboratories, the Food Science Research Laboratories, and the Food Technology Research Laboratories, as well as the Research Planning Department.
Confectioneries, dairy products and food function are major focuses of our research. With over 90 years of experience, our company has accumulated a great deal of skills, knowledge and knowhow, which has resulted in top brands in many top brands in many categories.
We will continue to take on the challenge of creating new value that contributes to customers’ healthy diets. We will achieve this through food based on “safety and reassurance”, “tastiness and enjoyment”, and “health and nutrition”.
Providing the consumer with new delicious tastes and enjoyment.
In the Confectionery R&D Laboratories, we always listen to our customers to try to respond to their needs with new delicious tastes, enjoyable and healthy products that stand out from other products on the market.
In addition, areas such as cacao bean research, process and equipment technology research, and flavor retention research aimed at providing new value are important parts of our new product development.
Development of milk and dairy products, nutritional products and a variety of other foods which make their way to the homes and dinner tables of all our customers.
With a focus on milk and dairy products, we aim to develop products which are delicious, nutritious, functional, high quality and safe. We try to respond to the needs and lifestyle trends of our customers. Currently, our main product categories include milk, diary drinks, beverages, lactic acid bacteria beverages, yogurt, butter, cream, margarine, cheese, frozen foods (pizza, gratin and rice casseroles), thus our research and development covers a wide range of food categories.
In addition, we develop many products for special needs such as infant nutrition, pregnant women, nursing mothers, hospital patients, the elderly, by means of research and development, new manufacturing technology to provide help provide our customers health and nutrition through food.
Our aim is to maintain and improve the safety and quality of our products and ingredients.
The areas of research and technology necessary for maintaining and improving food and ingredient quality include physical analysis of food components, food taste and sensory evaluation research, as well as microbiological and physical analysis of foods and ingredients to ensure safety and quality. For these purposes we develop new technologies, conduct testing and inspections, and make sure all important information is collected and transmitted.
In addition, we develop new rapid detection methods and easy to use analytic methods, inspect the accuracy of factory based laboratories, and conduct technology-based employee training.
Basic research supporting the development of new functional and nutritional foods.
We conduct basic research in order to discover new food and food component functions, as well as collect data necessary to validate functional and nutritional foods. These basic research activities are essential in order to support the development of new functional and nutritional products.
In nutrition research, nutritional components are tested for their activities in and passage through the digestive tract, abilities to improve intestinal flora, as well as their effects on bodily physiological and immune functions.
In functional studies, it is possible to scientifically demonstrate various functional components for nutritional and physiological effects and biological regulatory functions. These are necessary in order to validate and submit supporting evidence for Japanese functional food claims (FOSHU). Probiotics and prebiotics are important examples of functional foods with FOSHU claims.
Research to develop technology and products that meets our customers’ needs and lifestyles
Research activities are conducted in order to develop new ingredients, packaging technology, manufacturing technology, process and manufacturing equipment, and sensor application technology, as well as development of new manufacturing process designs and computer control system designs, efficient production methods. These activities improve product quality and safety, and keep costs down. Our research and development on production technology continues to actual implementation in the factory. We also work on employee training and education to improve the ability of our employees to conduct inspections with great accuracy.
Promoting the ability of each of the research laboratories to conduct their activities as efficiently as possible.
The functions and activities of the five research laboratories overlap and support one another. The Research Planning Department supports all research activities by pursuing and managing collaborative research projects with external research institutes, both in Japan and abroad, rapid collection of technical and product information, and managing costs and progress toward research goals. Other activities in include administrative duties and facilities management.