To improve employee health literacy, Nissui conducts annual Health UP event...
Saiki City, Oita Prefecture, where the Oita Marine Biological Technology Ce...
2024/9/13 We have published “Sustainability Report,” which is an annual ...
The targets and results of the previous Medium-Term Management Plan, “GOOD ...
Nissui has conducted a resources survey based on the results of the volume ...
Participation in Global Roundtable on Marine Ingredients Since 2022, Nis...
In its business activities, a company faces a variety of societal issues th...
The Nissui Group Quality Assurance Code, based on the concept of quality as...
In order to produce products to the customers’ satisfaction, quality assura...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
The Internal Audit Department, an organization (with seven members includin...
At Nissui, we are advancing the development of an organization in which eve...
“The Utsunuki Green Zone” is a “satoyama (village forests)” adjacent to the...
We stress the importance of listening to the candid comments of the custome...
The Food Loss and Waste Subcommittee is engaged in initiatives to reduce fo...
Nissui has been making group-wide efforts to review the use of refrigerants...
The targets and results under the long-term vision, “GOOD FOODS 2030,” ...
Plastics are light and durable materials that make our lives more convenien...
As society ages, it has become more important than ever to prolong one’s he...
