New Business Efforts for the 2001




Information Serving as a Reference at the Development Stage
We are striving to provide information that makes it easy to determine which type of cooking broth is suited for the trial production and development of products attempting to be realized by our customers, as well as information provided in our role as a manufacturer of cooking broth.
image Final customer product by
industry
For example, the XXX type, YYY type or ZZZ type
should be used for undiluted noodle soup.
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image What type of flavor
characteristics are there for
each final product?
For example, the XXX type has this type of characteristic
flavor, while the YYY type has this type of characteristic flavor.
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image A certain type of cooking broth
is used for each final product.
For example, the XXX type of cooking broth is used for
the YYY type of fiual product.
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image This cooking broth (the use of
this cooking broth) produces
(has) these characteristics.
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image Even if used in the same final product,
the use of a different type of cooking
broth can cause the flavor to change in
a certain way
Proceeding with the Standardization and Quantification
of the Immeasurable Parameter of Flavor
 Since the parameters of flavor, aroma, taste and richness are sensory parameters, they are quite difficult to determine. We are striving to measure and standardize these immeasurable parameters to provide information that makes it easier for customers to decide on a product during trial production.
Providing Samples that More Closely Match Needs
Some of our products are always used by certain customers. We hope to proceed with discussions regarding product usage by representing the flavor of suggested products and presented sample products in a visible form using as standards those products of ours that are already being used.
Represented based on products 
being used for individual customer firms.
Bonito extract A
Bonito extract B
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