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At Biotech Japan, we conduct "contract development" and have a wealth of experience in areas such as the development of natural yeast and alternatives to emulsifiers. We effectively utilize the business experience and connections we have cultivated in the food industry, as well as our fermentation technology and know-how for plant-based lactic acid bacteria, along with the information held by our proprietary strains. We propose appropriate solutions to meet our customers' needs, such as "problem-solving" and "new product development." Please feel free to contact us. 【Achievements (partial)】 ■ Confectionery manufacturer / Development of natural yeast ■ Fat manufacturer / Development of emulsifier alternatives ■ Pickle manufacturer / Development of lactic acid bacteria for flavor enhancement ■ Functional food manufacturer / Development of protein-adjusted rice and bread ■ Food manufacturer / Development of lactic acid bacteria for bread making *For more details, please refer to the PDF materials or feel free to contact us.
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【Development Contract Flow】 1. Pre-meeting 2. Signing of Non-Disclosure Agreement 3. Kick-off Meeting 4. Signing of Development Contract 5. Start of Development 6. End of Development 7. Signing of Sales Contract *For more details, please refer to the PDF document or feel free to contact us.
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For more details, please refer to the PDF document or feel free to contact us.
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Since our establishment in 1994, we have continued to isolate over 3,000 strains of plant-based lactic acid bacteria. Many of these strains possess characteristics such as antibacterial properties, acid resistance, and salt tolerance. We have developed technologies utilizing the power of lactic acid bacteria, focusing on antibacterial effects, starting with "low proteinization" used in our own products. Moving forward, we will continue to create possibilities that were previously unimaginable.