Creating Health-Conscious Foods Without Compromising Flavor
Foods that taste good are often thought to be unhealthy, but as health consciousness grows, Nissui's food research aims to overcome this apparent contradiction. Our taste research specifically focuses on technologies that can simultaneously deliver both exceptional taste and health benefits in everyday meals. We concentrate on components that enhance salty and umami flavors, mask bitter and sour tastes, and intensify rich flavors. Below, we introduce two technologies currently implemented across many of our products.
Figure 1. Key products developed through taste research
Research Approach
Sodium-Reduction Technology
Salt is essential in processed food manufacturing. One method to reduce salt while maintaining taste is "using salt substitutes such as potassium chloride." However, potassium chloride has a characteristic bitter taste in addition to saltiness, making it challenging to achieve strong saltiness without bitterness.
Nissui addressed the challenge of potassium chloride's bitterness through a systematic approach: we developed precise sensory evaluation methods, trained specialized evaluators, and researched compounds that could mask bitter tastes. Our screening of various vegetable extracts used in flavor enhancement led to the discovery of parsley extract as particularly effective in suppressing both bitter and acidic tastes. Through further analysis, we isolated and identified the key active compound as apiin.
Figure 2. Nissui's proprietary sodium-reduction technology
Through the bitterness-suppressing properties of parsley's apiin, we developed our "sodium-reduction technology" (Patent No. 5952832), which allows for effective use of potassium chloride that delivers clean saltiness without bitterness. We created a concentrated parsley extract rich in apiin that we now use across our product line, including "50% Reduced-Sodium Salmon Flakes" and Oishiowaza seafood products. This innovation achieves 30-50% sodium reduction while maintaining full flavor and satisfying saltiness.
Figure 3. Products Using Sodium-Reduction Technology: Oishiowaza Series
Rich Flavor Enhancement Technology
"Rich flavor" is a vital taste attribute created through the complex interplay of taste, aroma, and texture sensations - something that cannot be achieved simply by adding umami seasonings, salt, or sugar. To understand the source of rich flavor in our long-selling "Wagaya no Men Jiman Champon" frozen noodles, we conducted extensive research into cooking methods, soup base, and ingredients. We developed specialized sensory evaluation systems and trained evaluators to accurately assess rich flavor. Through systematic analysis, we discovered specific vegetables that, while mild-tasting alone, create pronounced rich flavor when cooked with other ingredients.
Figure 4. Products featuring rich flavor technology
Through our systematic studies, we found that heating bean sprout extract components with protein under specific conditions enhances rich flavor, leading to our 'Rich Flavor Enhancement Technology' (Patent No. 6530543). This innovation brings out and sustains the natural umami flavor of ingredients.We have developed seasonings containing our proprietary rich flavor components, which are now used in various products including frozen foods, jarred products, and processed fish products.
Figure 5. Rich flavor technology concept
Research Results
Reports show that 70-80% of sodium intake among Japanese people comes from processed foods, ready-made meals, and dining out. This indicates that food manufacturers can achieve greater impact in reducing sodium intake than individual efforts at home. The key to sustainable sodium reduction is maintaining appealing taste - people will only continue with reduced-sodium options if they enjoy eating them. Through our sodium-reduction technology, Nissui contributes to healthier eating habits by providing reduced-sodium products that are delicious enough to become everyday meal choices.
As time efficiency becomes increasingly valued in modern life, processed foods must meet rising expectations not only for convenience but also for taste quality. Nissui's Rich Flavor Enhancement Technology contributes to a better quality of life by enabling consumers to easily prepare meals with the rich, satisfying flavors typically achieved only through time-consuming traditional cooking methods.