History (Food)

1922: Became the first company in Japan to successfully manufacture baking powder
1968: Started manufacturing and sales of foaming improvers for cake
1973: Started manufacturing and sales of quality improvers for noodles
1979: Started manufacturing and sales of aging prevention agents for noodle
1980: Started manufacturing and sales of shelf life improvers (SALAD KEEP 80) for daily dishes
Opened the third factory for Food Dept.
Started manufacturing and sales of pH controller for noodle as alternative to hydrogen peroxide
1989: Started manufacturing and sales of polylysine products
1992: Started manufacturing and sales of sanitary products for food factories
1997: Started manufacturing and sales of shelf life improvers that can improve food tastes (OKAZU NO SATO)
1998: Opened R&D center for Food Dept.
2003: Started manufacturing and sales of food washing products (NEW SPC) as alternative to sodium hypochlorite
2004: Started manufacturing and sales of weak-smell vitamin B₁ products (TOP SALADVITAN series)
2007: Started manufacturing and sales of processed wheat protein (PROFECT series)
Succeeded to develop new shelf life improvers by DELI BLEND method (the manufacturing method to make shelf life improvers that can improve food tastes and flavors)
Started the new shelf life improvers as TOP KEEP DELI series
Opened the fifth factory for Food Dept.
2009: Started local manufacturing in China
2010: Started manufacturing and sales of aluminum-free baking powder (TOP FUKURASHIKO series)
Started manufacturing and sales of eco fund-raising products (ECO SAVE DLP)
2011: Started local manufacturing in Thailand
2012: Succeeded to develop new shelf life improvers by DELI TAKUMI method (the manufacturing method to make shelf life improvers that can improve food tastes and flavors)
Started the new shelf life improvers as TOP KEEP DELI TAKUMI series
2013: Started manufacturing and sales of food additive for salt deduction (POTASHIO OD)
2016: Opened Advanced Technology Research Center
Started manufacturing and sales of roasted rice bran extract (DEORICE POWDER)
2017: Started manufacturing and sales of cooking noodle loosening improver (PARALLEL KIWAMI)
2018: Succeeded to develop new shelf life improvers by DELI SEKKA method (the manufacturing method to make shelf life improvers that can improve food tastes and flavors)
Started the new shelf life improvers as TOP KEEP DELI SEKKA series
2020: The fifth factory acquired Food Additives GMP (Japan) certification from Japan Food Additives Association
2020: Started manufacturing and sales of seasoned vinegar that can improve shelf life and flavors as TOP N FIT VP
2022: Start of production and sales of TOP BISTRO FROZEN series as a quality enhancer for frozen food
2022: Start of production and sales of TOP N FIT PLUS series, seasoning vinegars that improve shelf life and flavor through proprietary fermentation technology

Back