Our research and development efforts are conducted in two laboratories: the Microbiology & Fermentation Laboratory, where new technologies and materials are developed, and the Products Development Center, where new products are created based on our beverage development technologies developed over the years and the research achievements at the Microbiology & Fermentation Laboratory. To support the laboratories Research and Development Planning Department keeps the activities of both laboratories to move forward in line with the mid-and long-term R&D strategies.
One of our major focuses in our R&D activities is the pursuit of a strong product development capability based on technologies related to microorganisms including lactobacilli and fermentation that have been accumulated since the debut of CALPIS in 1917.
We are driving our R&D by focusing on a potential of useful microorganisms including lactobacilli and yeast to develop tasty drinks and functional foods for suppor ting human health.
The Microbiology & Fermentation Laboratory contributes to development or discovery of new values in foods that would suppor t well-being of body and mind.
Our research activity is based on our nearly 40 years of studies on microbiology including the function of lactobacilli, and our fermentation technologies.
In addition, we are exploring a micro-world for more scientific evidences on our existing products’ health benefits and unutilized potential of microorganisms.
The Products Development Center has been working on realizations of unique products indifferent
beverage categories, such as milk-based beverages, fruit juices, tea and alcohol. The products are made
using our know-how renowned for rich flavor creation, which was acquired over 90 years of experience.
The Calpis founder’s will to make people happy by developing something tasty and healthy led to
the bir th of CALPIS more than 90 years ago, and the will still runs in the company.
Making good-for-health products with a help of useful microorganisms such as lactobacilli
Our work to search for functions of foods began nearly 40 years ago with studies of CALPIS Cultured Milk which CALPIS is made of. The discovery of the fact that CALPIS Cultured Milk helps to lower blood pressure, and its functional element, Lactotripeptides (LTP), led to the development of Ameal S, a FOSHU Food For specified Health Use.
Recently, we have discovered the Lactobacillus acidophilus L-92 that has an anti-allergic effect. We have also discovered many new benefits of peptides and cultured milk made from Lactobacillus helveticus, such as improvement in vascular function, skin-moisturizing effect and memory improvement. We are developing food ingredients and cosmetic ingredients putting these effects into healthy life.
We will continue to develop new ingredients using our fermentation and peptide applications, and microorganisms that contribute to better health such as QOL and anti-aging.
