Innovation
Extraction, separation, concentration, and fermentation: We integrate these 4 core technologies to create new values.
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Extraction
Our internally-developed extraction techniques (liquefied carbon dioxide extraction, reduced pressure-steam distillation, and G processing, etc.) are fully utilized to extract natural flavors from special raw materials provided by customers or a high-quality natural raw materials of our own procurement, so as to create new food materials. Our motto on processing is [Be safe, and go natural!], with which, we are committed to keep developing new technologies.
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Separation
Separation of active ingredients and hazardous components from food materials is essential for the safety assurance of any food products.Our separation technologies (UF membrane processing, MF sterile filtration and filling, and Resin processing, etc.) are developed with our policy to [Keep the taste as it is!] while engaging in strict separation processes.
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Concentration
Our internally-developed concentration processing technologies (RO membrane concentration, plate-type low-temperature concentrators, and RPC, etc.) are utilized to reduce the thermal degradation as much as possible during the processing of food materials. We are tirelessly seeking “Non-heat” and “low-temperature” processing techniques so as to deliver fresh and rich flavors to our customers.
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Fermentation
We are committed to our endeavor in seeking possibilities of new food materials using beneficial microbes (lactic acid bacterium, yeast, and malt) nurtured with traditional fermentation techniques. Our focus on R&D is to “improve the functionality of food” and “seek for ways to modify flavors” along with our clients and beyond the conventional fermentation processes, for instance, fermentation of vegetable soup using lactic acid bacterium, and fermentation of dairy products using yeast, etc.