R&D

R&D Center

At R&D Center, we are doing our best to research and develop new products and improve quality in order to lead the functional food market.

  • New product development

    · Development of customized products tailored to customer needs and food industry trends
    · Focus areas: Lactobacillus dead cells, vitamins, minerals, etc.

  • Quality improvement and process development

    · Quality improvement research to improve customer satisfaction
    · Developing quality stability and processes that customers can trust

  • Industry-academia-research/public institution-linked research and development

    · Development of various technologies through linkage with industry, academia, research institutes and public institutions

1

Screening

· Search for plant-derived lactic acid bacteria
· Establishment of IP through isolation and identification

2

process development

· Research on optimal growth medium composition
· Research on optimization of pH, temperature, aeration, etc.

3

product development

· Utilization of food ingredients
· Applied to various products such as beverages, confectionery, bakery, retort, etc.

4

raise the level of a technology

· Individually approved raw material development
· Promoting in vivo test, clinical trial

1

Securing raw materials

· Securing raw materials from natural minerals, seawater, etc.

2

mineral fixation technology

· Development of mineral fixation technologies such as fermentation, concentration, purification, and filtration
· Establishment of technology through establishment of IP

3

product development

· Utilization of organic mineral-based food materials
· Utilization of health functional food ingredients
· Applied to various products such as beverages, confectionery, baking, retort, etc.

1

Securing natural raw materials

· Securing vitamin raw materials such as vegetables, fruits, and herbal medicines
· Utilization of material banks at major research institutes

2

vitamin extraction technology

· Establishment of vitamin raw material production after application of extraction, purification, and drying technologies
· Establishment of technology through establishment of IP

3

product development

· Utilization of natural vitamin-based food materials
· Utilization of health functional food ingredients
· Applied to various products such as beverages, confectionery, baking, retort, etc.