List of Other services products

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Reduce the workload from handling heavy objects! Here are five case studies that solved customer challenges! We are also accepting free consultations and tests tailored to your work!

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  • Other conveying machines

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Amino acid-derived natural cationic polymer that can be used in food preservatives, hygiene materials, and daily necessities. It is a safe material as it is a fermentation product produced by natural ...

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  • Shelf life enhancer

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Introduction of the preservative polylysine / fermented polyamino acids that contribute to food poisoning prevention.

We provide easy-to-understand materials explaining the natural preservative polylysine, which prevents food poisoning. ε-Polylysine (hereafter referred to as polylysine) is an amino acid-derived preservative widely used as a food preservative. By adding polylysine, the growth of microorganisms that cause food poisoning can be prevented. Every year, food poisoning caused by microorganisms is a significant issue and is frequently reported in the news. Even foods that do not appear to be spoiled can rapidly proliferate microorganisms if the growth environment is suitable, so caution is necessary. Even if something looks clean, contamination by bacteria can progress, posing a risk of food poisoning. By ensuring hygiene management during the manufacturing process, proper storage at appropriate temperatures, and the appropriate use of the preservative polylysine, food safety can be more effectively protected. 【Features】 ■ A safe material produced through fermentation by natural microorganisms (not genetically modified organisms) ■ Provides a good image as a natural fermented product ■ Listed in the existing additive registry as a food preservative ■ A safe domestic product *Please feel free to contact us.

Transforming veteran tacit knowledge into "usable knowledge." Supporting the improvement of reproducibility in techniques.

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Transforming veteran tacit knowledge into "usable knowledge." Supporting the improvement of technique reproducibility.

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Transforming veteran tacit knowledge into "usable knowledge." Supporting the improvement of reproducibility in techniques.

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Transforming veteran tacit knowledge into "usable knowledge." Supporting the improvement of reproducibility in techniques.

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Transforming veteran tacit knowledge into "usable knowledge." Supporting the improvement of reproducibility in techniques.

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Transforming veteran tacit knowledge into "usable knowledge." Supporting the improvement of training reproducibility.

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Transforming veteran tacit knowledge into "usable knowledge." Supporting the improvement of reproducibility in techniques.

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Transforming implicit knowledge of dispensing into "usable knowledge." Supporting the improvement of reproducibility in techniques.

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Transforming veteran tacit knowledge into "usable knowledge." Supporting the improvement of treatment reproducibility.

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Transforming veteran tacit knowledge into "usable knowledge." Supporting the improvement of reproducibility in assistance techniques.

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Transforming veteran tacit knowledge into "usable knowledge." Supporting the improvement of reproducibility in diagnostic techniques.

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Transforming veteran tacit knowledge into "usable knowledge." Supporting the improvement of reproducibility in surgical techniques.

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Stabilize the quality of skewering and support the training of new staff.

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Support for standardization of noodle-making techniques and quality maintenance at udon and soba shops.

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Support for the standardization of decoration techniques and maintenance of quality in patisseries.

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Support for recipe standardization and quality maintenance in bakery fermentation management.

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Support for maintaining the quality of latte art in cafes and improving skills.

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Standardize the stir-frying heat control in Chinese restaurants to maintain quality.

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Standardize the pasta boiling process for Italian cuisine to maintain quality.

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Support for standardizing sauce techniques and maintaining quality in French restaurants.

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Support for standardizing knowledge of cuts and maintaining quality in yakiniku restaurants.

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Support for standardizing sushi restaurant's nigiri techniques and maintaining quality.

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Transforming veteran tacit knowledge into "usable knowledge." Supporting the unification of inspection standards.

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Support for standardizing recipes and maintaining quality in restaurants.

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Transforming veteran tacit knowledge into "usable knowledge." Supporting the communication of complex assembly procedures.

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Transforming veteran tacit knowledge into "usable knowledge." Supporting the standardization of experimental procedures.

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Transforming veteran tacit knowledge into "usable knowledge." Supporting knowledge sharing in equipment maintenance.

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Transforming veteran driving know-how into "usable knowledge." Supporting the systematization of skill inheritance.

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Transforming veteran fishing techniques into "usable knowledge." Supporting the systematization of inheritance.

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Support for standardizing recipes and maintaining quality in restaurants.

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Turning veteran cultivation know-how into "usable knowledge." Supporting recording and transmission.

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Support for standardizing recipes and maintaining quality in restaurants.

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Support for standardizing recipes and maintaining quality in restaurants.

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Support for standardizing recipes and maintaining quality in restaurants.

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Support for standardizing recipes and maintaining quality in restaurants.

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Support for standardizing recipes and maintaining quality in restaurants.

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Support for standardizing recipes and maintaining quality in restaurants.

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Support for standardizing recipes and maintaining quality in restaurants.

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Support for standardizing recipes and maintaining quality in restaurants.

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Transforming veteran tacit knowledge into "usable knowledge." Supporting the systematization and automation of technology transfer.

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Transforming veteran tacit knowledge into "usable knowledge." Supporting the improvement of reproducibility in techniques.

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Transforming safety education at construction sites into "usable knowledge." Supporting the systematization of technical inheritance.

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Transforming veteran tacit knowledge into "usable knowledge." Supporting the systematization and automation of technology transfer.

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Career design and turnover countermeasures aimed at improving retention rates! We also introduce specialized staffing services.

  • Temporary staffing business
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Organize the challenges of nutritional management and work alongside optimal experts and companies until a solution is reached.

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