Innovation
Extraction, separation, concentration, and fermentation: We integrate these 4 core technologies to create new values.
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.
