Food Research Department
Research and Development of Novel Functional Food that Improve Health and Quality of Life
The Food Research Department’s goal is to develop high value-added food products with novel functions
that contribute to health and improve quality of life (QOL).
We conduct applied research by leveraging our specialized research resources and insights gained from basic research,
including evaluating the effectiveness and nutritional functions of food ingredients
and utilizing biotechnological techniques, such as fermentation.
Research areas
- Investigation of beneficial microbes and food ingredients that improve health and QOL
- Investigating new functions of foods and ingredients based on insights gained from epidemiological studies
- Functional verification of food ingredients and product development based on derived scientific evidence
- R&D of food products with novel health benefits
Investigating Beneficial Food Ingredients that Contribute to Health and Improve QOL
Yakult's approach to food development is fundamentally anchored in the concept of "preventive medicine." Based on this concept, the Food Research Department conducts research on beneficial microbes and functional food ingredients that contribute to the prevention of lifestyle-related diseases, improvement of quality of life, and maintenance of physical and mental health. We are also conducting epidemiological studies and leveraging the insights obtained to investigate food ingredients that effectively address health issues prevalent in aging societies.
Our research begins by assessing microbes from Yakult's extensive microbial library to evaluate their potential for incorporation into food products, along with naturally sourced food ingredients, from multiple perspectives. After identifying promising candidates, we proceed with detailed research to comprehensively explore their health benefits and functional properties.
Product Development Based on Functional Verification and Scientific Evidence of Food Ingredients
Following the initial selection process, the selected microbes and food ingredients first undergo safety assessments. Once these materials are confirmed to be safe, their efficacy will be evaluated in human trials using the final product or material. Simultaneously, we investigate the selected materials from several aspects to identify the active compounds, their physiological dynamics after ingestion, and the processes by which they influence biological regulation.
In recent years, we have also been focusing on developing fermentation technologies using machine learning, as well as conducting research and development on fermented foods utilizing plant-based ingredients.
Column: Commitment to the "Yakult Style"
Our products are based on the commitment to "Yakult Style". Yakult's uniqueness consists of its delicious taste, high safety, and health benefits that are substantiated by scientific research.
Yakult places priority not only on maintaining health but also on taste and the enjoyment of food from the perspective of improving quality of life. We conduct flavor evaluations to ensure customer satisfaction and emphasize the importance of developing foods with high palatability.
