We use fermentation and purification technologies to develop functional food ingredients from microorganisms and natural materials in order to contribute to people’s health.
We develop natural flavouring agents including sweeteners and acidulants through fermentation of koji moulds and acetic acid bacteria.
By selectively combining different microorganisms, we generate a wide range of flavours.
We develop natural food colourants such as Monascus Colour obtained from purple-red koji mould (Monascus purpureus) cultures, as well as botanical food colourants including marigold and paprika.
We strive to develop new materials, including pharmaceutical intermediates and cosmetics materials, that contribute widely to healthy lifestyles by using our fermentation, emulsification, and other technologies.