Contribution to health maintenance
Overview
We provide Good taste that our customers seek by combining a variety of ingredients and using our technical capabilities to make the most of them. In the future, under our corporate philosophy system of "Joy for Life® -Bringing joy to the future by food" as our future goal, we will continue to provide opportunities for delicious, low-impact nutritional intake through plant-based products such as PBF. We will continue to contribute to maintaining people's health.
Initiatives
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Development and sales of health-conscious products
We promote the inherent nutritional value of oil and are promoting the development and sale of health-conscious products.
For example, we sell JOYL "AJINOMOTO Healthy Sarara®", a food for specified health uses that lowers LDL cholesterol in the blood, as well as JOYL "AJINOMOTO Perilla oil" and JOYL "AJINOMOTO Flaxseed oil," which are nutritional functional foods rich in omega-3 (n-3 fatty acids). We also sell JOYL "AJINOMOTO Daily Flaxseed oil," the first food with functional claims in Japan to be notified of its skin-related functions due to alpha-linolenic acid, and JOYL "AJINOMOTO Kenko Plus," a nutritional functional food rich in vitamin E, a nutrient that protects lipids in the body from oxidation and helps maintain cellular health.
edible oils is not only one of the three major nutrients, but is also expected to have various health functions, including fat-soluble trace components. -
A research institute that contributes to society in terms of health and nutrition through materials and technology
We have commercialized oils and fats and powders containing vitamin K2 extracted from bacillus natto, an important component essential for maintaining bone health. Our vitamin K2 "menatto®" is a natural form extracted from natto bacillus natto, and is specially deodorized using our proprietary technology, so it can be used in a variety of foods without affecting the taste or odor. Recently, with the rise in health consciousness and an aging population, there has been an increasing demand from people at a wide range of life stages, including active seniors.
We are also developing low-salt ingredients that utilize oils and fats. We were the first in Japan to commercialize an oils and fats product that utilizes the phenomenon that "oil affects the five tastes through cooking," and we are proposing a solution approach that makes use of Good taste of oils, particularly in the case of "reduced salt," which tends to impair Good taste. In addition, we are conducting research into the health functions of resistant starch, which regulates intestinal bacteria, and polyphenols, the flavor components of olive oil.
With "oil" as our starting point, we will continue to contribute to maintaining people's health.