Our greatest strength is our ability to provide appropriate total production through dedicated customer development!
Our company is engaged in the physical property research of functional ingredients, including enzymes, various extraction extracts, flavorings, and gelling agents, as well as the development of applications in food. Experts in each field work as dedicated research teams for our customers, uniquely developing flavors, textures, aromas, and designs tailored to each customer, and designing better recipes that can provide support. Please feel free to contact us with any requests. 【Key Points in Gelling Agent Development】 ■ Excellent texture ■ Effects and influences of raw materials used ■ Suitability for manufacturing lines ■ Suppression of changes over time ■ Control of microbial growth factors in sterilization processes *For more details, please download the PDF or feel free to contact us.
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【Points of Dessert Development】 ■Concept and Design ■Texture Design ■Flavor and Aroma Design ■Shelf Life Design *For more details, please download the PDF or feel free to contact us.
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Our company is a research and development-oriented enterprise that breaks free from conventional thinking, predicts phenomena, and generates new ideas from a physical perspective. We not only propose themes that anticipate soft aspects such as flavor, color, and texture, as well as industry trends, but our dedicated research team also provides comprehensive support tailored to your manufacturing environment and raw material conditions, covering everything from product completion to distribution and consumption. We offer proposals to achieve advanced new product development through collaborative efforts, and we have many successful results. Please feel free to contact us for more information.
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