Nissui only uses raw materials that have been confirmed for safety in manuf...
The Nissui Group identifies human capital with top-management potential and...
Basic Stance The Nissui Group respects the freedom of association and th...
Global seafood consumption has been increasing and demand is expected to co...
To commemorate the renewal of Umi kara Sarada Flake packaging to ...
The targets and results specified in the long-term vision, “GOOD FOODS 2030...
15 December, 2021 The main updated articles are bellow. ...
In the course of implementing initiatives, Nissui are striving to improve o...
The Nissui Group recognizes employee health as a critical management issue ...
Switching to a Chiller (Cooling Water Circulation Equipment) (Mogami Foods)...
Establishment of Nissui Group Endangered Species (Marine Products) Procurem...
4 July, 2023 The main updates are as below. Susta...
Policy The Nissui Group states in Article 1-7 of its “Quality Assurance ...
The Nissui Group aims to achieve a state where, by 2030, it is generating i...
We implement special training for the Nissui Corporation purchasing manager...
The Nissui Group will champion the sustainable utilization of marine resour...
The Nissui Group has been engaged in numerous external communications with ...
To evaluate personnel, Nissui has introduced a system called MBO (Note). Tw...
2024/9/13 We have published “Sustainability Report,” which is an annual ...
Two pieces of work that won the Nissui Award are showcased below. The 44...