The Nissui Group recognizes the preservation of biodiversity as a vital man...
The Fish Masters’ “Eat Fish Project” The “Eat Fish Project” was star...
Training Sponsored by the Quality Assurance Department Nissui conducts v...
Saiki City, Oita Prefecture, where the Oita Marine Biological Technology Ce...
Acquisition of GFSI Certification The Nissui Group is working to strengt...
In its business activities, a company faces a variety of societal issues th...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
Approach to Use of Medicinal Products When using antimicrobials, an appr...
Since 2009, Nissui has been taking part in the Cabinet Office’s Cross-minis...
Nissui, with the cooperation of its executives and employees, the Nissui La...
Definition of terms Employees: Employees who are directly hired by a c...
Nissui has conducted a resources survey based on the results of the volume ...
Upcycling of Japanese Amberjack Skin In March 2025, we developed “n...
Palm oil is a vegetable oil sourced from the fruit of oil palm (Elaeis)...
Long-Term Vision and Medium-Term Management Plan Based on the long-term ...
The Nissui Group's long-term vision is to be “a leading company that delive...
Participation in Global Roundtable on Marine Ingredients Since 2022, Nis...
As part of our employee health initiatives, Nissui has introduced “N Ca...
In October 2023, SeaBOS issued its first "Impact Report" summarizing th...
Board Members have a term of office of one year to ensure greater trans...
As part of our efforts to promote various health initiatives, we have estab...
The Nissui Group regards human capital as one of the most important factor ...
