Food Ingredients

Driving food innovation with our unique products and technology

We enhance the value of food with performance saccharide and enzyme products that boost flavor, coupled with ingredients that support health.

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"Working Toward Sustainable Food Systems"

Our Products

*Please contact us for information on the regulatory status for any countries of interest.

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24 items

  • SUNMALT™-S

    • food materials

    A high purity maltose, useful for an excipient for direct tableting and quick glazing agent for baked goods.

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  • NARINVID™

    • food materials

    A citrus-derived ingredient, it's unique sharp bitterness offers an opportunity to improve flavours.

  • HALLODEX™

    • food materials

    A starch syrup mainly composed of maltosyltrehalose with less browning and Maillard reactions.

  • TETRUP™

    • food materials

    A starch syrup with mild and refined sweetness, composed mainly of maltotetraose.

  • PANORUP™

    • food materials

    A starch syrup mainly composed of isomaltooligosaccharide, providing richness and thickness to food.

  • COUPLING SUGAR™

    • food materials

    A starch syrup with mild and refined sweetness, which inhibits recrystallization of sucrose.

  • NYUKA OLIGO™

    • health food materials

    An oligosaccharide approved as one of FOSHU ingredients, mainly composed of lactosucrose.

  • TetraRing™

    • health food materials
    • food materials

    A dietary fiber syrup composed of cyclic nigerosyl-nigerose, which does not alter food properties.

  • PLA2 NAGASE

    • enzymes

    An enzyme that gives functionality to lecithin derived from soybeans, eggs, etc. and can be used in a variety of applications, such as cakes, breads and mayonnaise.

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  • DENABAKE™ EXTRA

    • enzymes

    An enzyme that improves softness, texture, volume, and cryopreservation resistance for breads.

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  • DENAZYME™ BBR LIGHT

    • enzymes

    An enzyme that gives bread and rice a new texture.

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  • DENAZYME™ CBB-P1/R

    • enzymes

    An enzyme that degrades chitin of crustaceans and mushrooms.

  • DENAZYME™ GEL-L1/R

    • enzymes

    An enzyme that increases yeast extract yields by breaking down beta-glucan of yeast cell walls.

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  • DENAZYME™ NNC

    • enzymes

    An enzyme that gives meat tenderness and juiciness.

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  • DENAZYME™ LEP 10P

    • enzymes

    An enzyme that reduces bitterness and brings out the flavor of ingredients.

  • DENAZYME™ GY2

    • enzymes

    An enzyme that breaks down lactose in dairy products, giving them a natural sweetness.

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  • BIOPRASE™ OP

    • enzymes

    An enzyme capable of degrading a persistent protein, such as keratin.

  • ASO-D10FD

    • enzymes

    Texture-modifying enzymes for meat and fish products.

  • BETAｰAMYLASE #1500S

    • enzymes

    An enzyme for preventing starch from its retrogradation.

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Providing a Broad Range of Solutions

Drawing on insights from our extensive research on our own products, we help customers tackle their challenges through tailored, knowledge-driven solutions.

  1. R&D Activities:

    • Engineering unique materials
    • Investigating physical and functional properties
    • Unraveling underlying mechanisms
    • Tailoring applications to specific needs
    • Researching health functionalities
    • Joint studies with research institutions and companies

  2. Product Development Support:

    • Problem-solving proposals
    • Joint prototyping in the lab
    • On-site prototyping support
    • Recipe development per customer requests
    • Analysis
    • Trend research

  3. Customized Training Sessions

    • Demonstrative workshops by external instructors
    • Training sessions for businesses and professional groups
    • Private seminars

Do you have any issues or needs? Please reach out when you need help overcoming obstacles or wish to arrange training sessions.

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Expertise in Action: Q&As

  • Q
    We are facing quality control challenges such as freezer burn and drip loss in developing frozen products.
    A
    Optimizing sugar content and combinations can effectively minimize quality degradation. TREHA™ is especially advantageous for this purpose.
  • Q
    We have quality issues like diminished volume and hardening when modifying recipes to reduce sugar and eggs.
    A
    Available solutions include dietary fibers that preserve the desired texture and enzymes that can compensate for volume loss when eggs are reduced in recipes.
  • Q
    Could we consult with you to finalize the manufacturing process for our product currently under development?
    A
    Yes, we can offer support through collaborative prototyping at our test lab for your product development needs.

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Food Ingredients

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