Food ingredients and Food additives
In recent years, demand for functional foods is increasing, especially for elderly people and women and the market size is expanding.
We work on the development of new materials to meet the expanding needs and diversification of needs. We handle food materials and food additives with evidence using microorganisms, enzymes and fermentation technology for applications to various functional food, health food and general food.
Classification Notes Active dry yeast For wine, and bread Chitosan, Chitosan oligosaccharide from crab, shrimp, and squid Chondroitin sulfate from salmon, shark Collagen, Collagen peptide From pig skin, fish scale, and fish skin Conjugated linoleic acid From safflower oil Crocin, Crocetin From gardenia fruits Fermentation aid From yeast Firing calcium from shell Fruit powder Acerola, blueberry, Camucamu, etc. Fucoxanthin From kelp GABA Fermented material from glutamic acid, rice bran extract Ginseng Red ginseng, fermented red ginseng, etc. Herbal extracts Hibiscus, Iceland Moss, Lemon balm, Saw palmetto, etc. Hyaluronic acid from microorganisms, cockscomb Kefir powder (active, inactive) fermented milk powder consisting lactic acid bacteria and yeast Lactic acid bacteria Malolactic fermentation, Kimchi, Probiotics Lactic acid bacteria fermented product Lactic acid bacteria fermented soy protein, Lactic acid bacteria fermented vegetable powder L-carnitine From fermentation L-citrulline From fermentation L-ornithine From fermentation L-theanine Flavoring, fortifier N-Acetylglucosamine Enzyme hydrolysates of Chitin from crab and shrimp, fermentation Nattokinase From Bacillus subtilis Nucleic acid DNA、RNA Phosphatidyserine from soya Pinitol, Chiro-inositol Sugar alcohol from carob Salicornia europaea powder Mineral rich Vitamin K2 From Bacillus subtilis β-glucan Agrobacterium、black yeast Aureobasidium, and fungus
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