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Initiatives for product labeling

Product labels are displayed appropriately in compliance with laws and regulations including food labeling standards. In addition to legally required information, we always strive to provide easy-to-understand information from the customer's perspective.

Food Allergies

What is a food allergy?

Our bodies are equipped with an immune system that protects us from infectious microorganisms such as bacteria and viruses, as well as foreign substances.
"Food allergy" refers to a condition in which the immune system overreacts to a specific food, recognizing it as a foreign substance called an "allergen" (a substance that causes allergies, mainly proteins), causing a variety of symptoms in the body.

Mandatory and recommended labelling of allergens

Of the foods that have been found to cause food allergies, there are currently eight foods that are required to be labeled as "specific ingredients" based on the severity and number of past health hazards.
In addition, it is currently recommended that 20 food items be labeled as "similar to specific ingredients" if the past incidence and severity of allergies is lower than those of specific ingredients.

<Allergy-specific ingredients: Items that must be labeled> 8 items

  • Shrimp
  • Crab
  • walnut
  • Wheat
  • Soba
  • egg
  • Milk ingredients
  • peanut

<Items equivalent to specific allergens: Recommended items for labeling>20 items

  • almond
  • Abalone
  • squid
  • how much
  • orange
  • Cashew Nuts
  • Kiwi fruit
  • beef
  • Sesame
  • Salmon
  • Mackerel
  • Soybean
  • chicken meat
  • banana
  • pork
  • Macadamia nuts
  • Peach
  • Yam
  • apple
  • gelatin

Management of raw material allergy information at J-OIL MILLS

At J-OIL MILLS, we have an accurate understanding of allergy information for various raw materials based on information from our suppliers. We also directly check the possibility of allergen contamination during the manufacturing process and take preventative measures, and only purchase from reliable suppliers.

Product expiration date and storage method

What is the difference between expiration date and expiry date?

There are two types of expiration dates on food products: "best before" and "best before."
Processed foods are required to display either a use-by date or a best-before date depending on their characteristics (with some exceptions, such as salt and sugar).

How to determine the expiration date

Each product manufacturer is responsible for testing and setting expiration dates in accordance with the Consumer Affairs Agency's "Guidelines for Setting Food Expiration Dates."
At J-OIL MILLS, we conduct various tests, such as changing storage temperatures to examine the deterioration of quality over time, to determine the period during which our products can maintain Good taste and value to satisfy our customers. We set expiration dates for each product based on the results of these numerous tests.

Inspection for determining expiration date
Inspection for determining expiration date
Inspection for determining expiration date
Inspection for determining expiration date
Inspection for determining expiration date

The "best before date" refers to the date by which a product stored in a prescribed manner is deemed to be "unsafe due to deterioration in quality such as spoilage."
Foods whose quality is prone to deterioration, such as prepared bread, side dishes, fresh sweets, fresh noodles, and bento boxes, are labeled with a date.
None of our products have an expiration date.

Examples of foods subject to expiration dates

"Best before date" refers to the date by which an unopened product can fully retain its flavor and quality characteristics when stored in accordance with the "displayed storage method."
Foods whose quality does not deteriorate easily, such as oils and fats and fats, snack foods, instant noodles, canned goods, milk, and bottled drinks, are labeled with a "date" or "year and month."
With a few exceptions, our Household use oils and fats products are labeled with the year and month.

The expiration date is printed on the back of the container

J-OIL MILLS expiration date labeling

The Food Labeling Act states that products with a best-before date of "more than three months after manufacture" may be labeled with the "year and month."
Starting in April 2024, J-OIL MILLS will change the display of expiration dates from "year/month/day" to "year/month" as part of initiatives to contribute to tackling the social issues of food waste and reducing labor burden.

press release

How to store oil

What is oil deterioration?

The main causes of oil deterioration are oxidation and hydrolysis.
Oils can be "oxidized" by exposure to light, air, high temperatures, etc. In addition, they can be "hydrolyzed" by exposure to moisture.
Oil that has become "oxidized" will have a stronger odor, become more viscous, and experience a decline in quality.
In addition, oil that has undergone hydrolysis changes in quality, such as becoming more prone to producing smoke during cooking.

How oil deteriorates
Illustration of "How oil deteriorates" ( Japanese Only)

How to store oil

[Before opening] Store in a dark and cool place
[Before opening] Store in a dark and cool place

Store in a dark place at room temperature, away from direct sunlight and strong lighting.
Also, avoid storing the product in high temperature locations, such as near a gas stove, or leaving it in a car under the hot sun for long periods of time after shopping.
Do not store in the refrigerator as this may cause the oil to freeze.

[After opening] Close the cap tightly
[After opening] Close the cap tightly

Exposure to air causes the oil to oxidize, and leaving the cap open can allow insects or foreign objects to get in and cause the oil to become too moist.
After opening, close the cap or lid tightly and store in a dark place at room temperature, avoiding direct sunlight and other light, just as before opening.

Storage in the refrigerator

Storage in the refrigerator

Oil does not need to be stored in the refrigerator. Although oil should be stored away from high temperatures, storing it in the refrigerator is also not recommended.
Store oils such as olive oil at room temperature in a dark place both before and after opening.
If stored in the refrigerator for a long period of time, the components in the oil that tend to solidify will crystallize, causing it to become cloudy and difficult to use.

The following article provides detailed information on how to dispose of oil.

Reflecting customer feedback

Customer consultation room

At the Customer Consultation Office, we promptly respond to inquiries and complaints received directly from customers by phone or via the online "Inquiry Form." In addition, we strive to enhance our web content such as "Frequently Asked Questions" and "Search Q&A based on your questions and concerns," and are always striving to provide information that is useful to our customers.