Research and Development to Enrich Lives

Technology for a tasty way to cut back on salt

As society ages, it has become more important than ever to prolong one’s healthy life-span, i.e. the period in which one is able to live in a healthy condition. Salt (sodium chloride) not only is an essential nutrient for man but also plays an indispensable role in making foods and beverages “tasty.” However, when consumed in excess, it can lead to a host of illnesses including high blood pressure.

This is the reason why Nissui came up with its unique technology to boost the taste of salt. Previously, reducing the salt used in foods and beverages had the effect of compromising the taste. However, with this technology, ingredients that boost the taste of salt are added and as a result, the taste of salt can be fully enjoyed even when the amount used is reduced. It is a technology that allows for the taste of salt to be enjoyed while cutting back on the salt content.

DFF Inc.

Research of the functions of white fish and product development

Since 2009, Nissui has been taking part in the Cabinet Office’s Cross-ministerial Strategic Innovation Promotion Program as a cooperating company and conducting research on the functions of white fish. Research has proven that the protein in Alaska pollock has numerous benefits. In September 2017, Nissui presented the research results on the muscle augmentation effects of the protein of Alaska pollock at the Japanese Society for Amino Acid Sciences.

In human clinical trials with women of 65 or older, who are said to lose on average 1.0 to 2.0% of fat-free mass (an index for muscle mass, represents total mass including organs and muscle) a year, as test subjects, by consuming the protein of Alaska pollock every day and leading a normal life without exercising, an increase in fat-free mass was confirmed after consumption of the protein, indicating an increase in muscle.

Additionally, in response to customer requests for more ways of incorporating fish into everyday meals, Nissui has begun marketing “MSC Osakana (Fish) Mince” made from Alaska pollock that has been minced and frozen into individual grains. Turning it into minced meat has eliminated the hassle of having to shred the fish and it can also be easily and safely eaten by children and the elderly who are reluctant to eat fish because of the little bones.

When it was first launched, preservatives were added to “Osakana Mince” in order to maintain its quality but Nissui received numerous requests from customers to remove the preservatives. To meet this request, Nissui conducted further research and development and by revising the raw materials and the processing method, succeeded in developing an “Osakana Mince” that maintained the genuine taste and texture of fish but without using preservatives.

The Nissui Group will continue to develop products that are convenient and tasty and that allow customers to eat fish with a peace of mind.


MSC Osakana (Fish) Mince

“MSC Osakana (Fish) Mince”

MSC Osakana (Fish) Mince

“MSC Osakana (Fish) Mince”


Research into the effects of EPA on exercise

Nissui has been engaged in the research, dissemination and awareness-raising of EPA (eicosapentaenoic acid) by focusing on its effects on exercise, including enhancing endurance. At the National Dieticians Conference (sponsored by the Japan Dietetic Association) held in August 2017, Nissui explained the mechanism in which EPA raises the efficiency of oxygen delivery to the body. Furthermore, beginning with the sponsorship of the Japan Masters Swimming Association in 2013, Nissui has been developing the “SPORTS EPA” brand which supports athletes.

DFF Inc., 日本水産株式会社 CSR部CSR課, 外部協力者