宏栄 List of News Articles

"SLE-K" is a functional film specialized in maintaining freshness and flavor retention, applicable to both fresh and processed foods. The primary reason for its adoption in vegetables and fruits is its water retention effect, which significantly delays deterioration. For products other than fresh produce, such as dumplings, it reduces the stickiness of the skin that develops over time, while the filling maintains the crispness of the vegetables for a longer period. Additionally, many traditional Japanese sweets, known for their crispy texture, have also adopted this film due to its ability to preserve that texture over time. 【Examples of Achievements】 ■ Kanto-Koshinetsu / Strawberries, Shiso, Mitsuba, Edamame, Mizuna, Cut Vegetables ■ Kansai / Komatsuna, Spinach, Edamame ■ Kyushu-Okinawa / Tomatoes, Okra, Green Beans, Frozen Dumplings, Japanese Sweets *Currently undergoing effectiveness testing = Shiitake, Bell Peppers

"SLE-K" is a functional film specialized in maintaining freshness and flavor retention for both fresh and processed foods. The primary reason for its adoption in vegetables and fruits is its water retention effect, which significantly delays deterioration. For items other than fresh produce, such as dumplings, it reduces the stickiness of the skin that develops over time, while the filling retains the crispness of the vegetables for a longer period. Additionally, many traditional Japanese sweets, known for their crispy texture, have also adopted this film because it helps maintain that texture over time. 【Examples of Achievements】 ■ Kanto-Koshinetsu / Strawberries, Shiso leaves, Mitsuba, Edamame, Mizuna, Cut vegetables ■ Kansai / Komatsuna, Spinach, Edamame ■ Kyushu-Okinawa / Tomatoes, Okra, Green beans, Frozen dumplings, Japanese sweets *Currently undergoing effectiveness testing = Shiitake mushrooms, Bell peppers

"SLE-K" is a functional film specialized in maintaining freshness and flavor retention, applicable to both fresh and processed foods. The main reason for its adoption with vegetables and fruits is its water retention effect, which significantly delays deterioration. For items other than fresh produce, such as dumplings, it reduces the stickiness of the skin that develops over time, while also preserving the crispness of the vegetable filling. Additionally, many traditional Japanese sweets, known for their crispy texture, have also adopted this film due to its ability to maintain that texture for longer. 【Examples of Achievements】 ■ Kanto-Koshinetsu / Strawberries, Shiso leaves, Mitsuba, Edamame, Mizuna, Cut vegetables ■ Kansai / Komatsuna, Spinach, Edamame ■ Kyushu-Okinawa / Tomatoes, Okra, Green beans, Frozen dumplings, Japanese sweets * Currently undergoing effectiveness testing = Shiitake mushrooms, Bell peppers

"SLE-K" is a functional film specialized in maintaining freshness and flavor retention for both fresh and processed foods. The main reason for its adoption in vegetables and fruits is its water retention effect, which can significantly delay deterioration. For items other than fresh produce, such as dumplings, it reduces the stickiness of the skin that develops over time, while the filling retains the crispness of the vegetables for a longer period. Additionally, many traditional Japanese sweets, known for their crispy texture, have also adopted this film because it helps maintain that texture over time. 【Examples of Achievements】 ■ Kanto-Koshinetsu / Strawberries, Shiso, Mitsuba, Edamame, Mizuna, Cut Vegetables ■ Kansai / Komatsuna, Spinach, Edamame ■ Kyushu-Okinawa / Tomatoes, Okra, Green Beans, Frozen Dumplings, Japanese Sweets *Currently undergoing effectiveness testing = Shiitake, Bell Peppers

"SLE-K" is a functional film specialized in maintaining freshness and flavor retention, applicable to both fresh and processed foods. The primary reason for its adoption in vegetables and fruits is its water retention effect, which significantly delays deterioration. For products other than fresh produce, such as dumplings, it reduces the stickiness of the skin that occurs over time, and the filling retains the crispness of the vegetables for a longer period. Additionally, it has been widely adopted in traditional Japanese sweets, where its ability to maintain a crispy texture is a key feature. 【Examples of Achievements】 ■ Kanto Koshinetsu / Strawberries, Shiso, Mitsuba, Edamame, Mizuna, Cut Vegetables ■ Kansai / Komatsuna, Spinach, Edamame ■ Kyushu and Okinawa / Tomatoes, Okra, Green Beans, Frozen Dumplings, Japanese Sweets * Currently undergoing effectiveness testing = Shiitake, Bell Peppers