Preserving livestock and fishery resources
Overview
As the demand for food increases due to the world's population growth, the need for a stable food supply increases.However, the increased environmental burden in the livestock supply chain and the impact on the marine environment due to greenhouse gas emissions are becoming a particular problem. It has become.
We are developing products that help solve social issues, such as meal, which is a feed ingredient, PBF, which reduces environmental impact, and water paste products that increase the volume and improve texture by combining texture materials (starch) and our unique technology. We will focus on development and provision and contribute to preserving livestock and marine resources.
Initiatives
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Plant-based food (PBF)
By combining our products, including texture ingredients (starch), flavor oil "JOYL PRO Series®", and vegetable protein ingredients, we are able to impart a juicy, meaty texture and mask off-flavors that are not possible with vegetable protein alone. We offer plant-based meat (PB meat), which is thoroughly focused on "Good taste," to customers who dine out or ready-made meal restaurant, and have received high praise.
As plant-based food becomes more popular, which is attracting growing social interest, we will continue to focus on Good taste while also working to achieve health and reduced (low) environmental impact. -
Utilization of meal as raw material
The lees (meal) after oil extraction is widely used as a valuable raw material. soybean meal is used as a high-quality protein source in mixed feeds and as a raw material for brewing soy sauce, while canola meal is used as an ingredient in organic fertilizer and mixed feeds. By stably supplying meal used as mixed feeds, we support livestock production and contribute to preserving livestock meat resources.
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Texture improvement and syneresis control of seafood paste products
ACTBODY® KT-10, a Business use starch product, has high water absorption and syneresis suppression effects, allowing it to be used as a substitute for surimi to increase the amount of fish paste products (surimi) without compromising their texture. Not only does it reduce costs, but the production and sale of this product will also help address the decline and depletion of marine resources and contribute to reducing food waste.