We hope that becoming familiar from childhood with how foods are ...
The Nissui Group recognizes the preservation of biodiversity as a vital man...
The Nissui Group’s production facilities employ people of many nationalitie...
The Nissui Group thinks CO2 emissions, water use and waste production as th...
Global seafood consumption has been increasing and demand is expected to co...
In the “Umi & Sakana (ocean and fish)” Children's Research and Artwork ...
The Marine Resource Sustainability Subcommittee is to identify the resource...
The Nissui Group has established an environmental management system under t...
Nissui only uses raw materials that have been confirmed for safety in manuf...
Within SeaBOS, Task Force V addresses Reducing Plastic Pollution. In this t...
We implement special training for the Nissui Corporation purchasing manager...
Environmental Philosophy The basic corporate stance of Nissui, whose bus...
Participation in Global Roundtable on Marine Ingredients Since 2022, Nis...
The Nissui Group will appreciate the earth and the sea, and create dive...
Saiki City, Oita Prefecture, where the Oita Marine Biological Technology Ce...
The Post-disaster BCP Subcommittee, set up under the umbrella of the Busine...
2024/9/30 We have posted “The results of the third survey of procured ma...
Nissui has been an official sponsor of the “All Blacks,” the national r...
In order to produce products to the customers’ satisfaction, quality assura...
Scope covered in the environmental data Targeted organizations: ...
31 August, 2020 From 2019, we have published the PDF, which is an annual...
