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Latest update： 27/04/2017 14:19:53
YAEGAKI Bio-industry, Inc.
Our lines of business were developed by applying fermentation technologies gained from sake brewing.
We are a manufacturer and distributor of functional foods and food dyes with a main focus on the health food industry. Our company was established in 1979. We have applied insights and experience on fermentation acquired from sake brewing as an R&D department of a sake and spirits group that dates back to 1666. We made use of this background to develop Monascus pigments and other naturally derived food dyes. The scope of our business has since expanded even more to include functional food ingredients and fermented seasonings, and our business has grown. We do business with food-related companies in Japan and abroad. We plan to enter non-food fields as well as overseas markets.
[Company strength] We are a group company of a sake and spirits manufacturer established in 1666. We have made the most of the sake brewing fermentation technologies we have inherited to develop a wide range of new materials. These include functional food materials, naturally derived food dyes, and fermented seasonings. We have also obtained ISO 9001 certification, and conduct thorough product management under a strict quality control system. [Business description] Our company produces and sells naturally derived food dyes, fermented seasonings, biotechnology-related ingredients, and functional foods. We have pursued added value through technology development, and entered the health food field. We operate a technology R&D institute, which is a unit consisting of research departments within our group. We have pigment and material R&D and functional food development departments, where many employees are engaged in R&D on new products that satisfy customer needs. [Industry] Functional food and food dye production and sales [Strength of products/technologies] Our company makes use of the fermentation technologies we have inherited from our sake brewing tradition to offer an extensive array of unique products that satisfy customer needs. We develop original products, and we also focus on research on biotechnology processes (from basic research to industrial production) and evidence-based evaluation studies of functional food ingredients. Our extensive R&D activities cover various types of research, including basic research, and research on applications and commercialization. [Representative's message] Our company first developed Monascus pigments and other naturally derived food dyes after our establishment in 1979 by making the most of fermentation technologies from sake brewing. We then gradually expanded our scope of development to include functional food ingredients and fermented seasonings. We plan to target non-food industry applications and overseas markets in the future. [Company structure for market development/overseas expansion] We have an overseas expansion project team in which several staff members are looking for ways to export our materials and end products to other countries. [Awards and media coverage] [Awards] New production method for natural carbohydrates through fermentation technologies (Strategic Core Technology Advancement Program); technological research on the use of fermented food-derived lactic acid bacteria, and enhancement of their functionality (COE Program). [Media] Japan Broadcasting, “Tameshite Gatten;” Food Chemicals Newspaper; other industry papers. [Authorization/Certification] ISO 9001; FSSC 22000. [Joint research and development] We have patent applications registered and pending. [Main Clients / Business History (domestic)] Our products are delivered to multiple major companies (confidential). [Main Clients / Business History (overseas)] Our products are delivered to multiple major overseas companies (confidential).
This company is recommended by the following support organizations.
- Marketing Support Department, SMRJ
- Kansai Head Office, SMRJ