Nutrition and Health
Overview
Our Group is working towards the theme of "good taste, health, and low burden" in order to achieve our vision for the future, "Joy for Life®-Bringing joy to the future by food."
As dietary needs become more diverse and health-conscious, we aim to contribute to nutritional intake and management through the use of nutritional components extracted during the oil manufacturing process. In addition, by combining a variety of ingredients and utilizing our unique technology, we aim to provide delicious, low-impact nutritional intake and contribute to maintaining people's health.
Attempt
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Development and sales of health-conscious products
当社ではあぶら本来の栄養価値を訴求するとともに、健康を意識した製品開発・販売を進めています。
例えば、血中のLDLコレステロールを下げる特定保健用食品、
「
健康サララ®」や、オメガ3（n-3系脂肪酸）を豊富に含む「 えごま油」、「 アマニ油」などを販売しています。 また、α-リノレン酸による肌に関する機能が届出されている機能性表示食品として日本で初めての機能性表示食品、「 毎日®アマニ油」や、体内の脂質を酸化から守り、細胞の健康維持を助ける栄養素であるビタミンEを豊富に含んだ栄養機能食品、「 健康プラス」を発売しています。
食用油は三大栄養素の一つとしてだけでなく、脂溶性の微量成分を含め様々な健康機能が期待されています。 -
Contributing to society through health and nutrition through materials and technology
We have commercialized oils and fats and powders containing vitamin K2, an important ingredient for bone formation and maintaining healthy blood vessels. Our vitamin K2 "menatto®" is a natural type extracted from bacillus natto, and is specially deodorized using our own 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 the aging population, there has been an increase in demand from people at a wide range of life stages, including active seniors. By reconsidering the nutritional value born from the blessings of nature, such as proposing efficient calorie intake through "oil" and providing naturally derived vitamin K2 to maintain bone formation and healthy blood vessels, we will approach various social issues such as malnutrition in the elderly and the decline in quality of life (QOL) due to frailty.
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." We are proposing a solution approach that makes use of Good taste of oils to "reduce salt," which tends to impair Good taste. We are also conducting research into the health functions of polyphenols, the flavor components of olive oil.
With "oil" as our starting point, we will continue to contribute to maintaining people's health.