COCONO Natural (Shibuya Ward, Tokyo), the company selling the coconut milk–based yogurt “COCONO,” is now strengthening efforts for nationwide distribution. The product’s ingredients include only coconut milk, agar, lactic acid bacteria, and konjac powder—without any of the 28 specified allergenic ingredients.
Although produced in a vegan-dedicated facility, only about 6% of purchasers are fully vegan, while 80% choose it “for health reasons.” Amid a market dominated by soy milk–based plant yogurts, “customers select ours for the genuine flavor of coconut,” says CEO Justin Kenjiro Sugisaki with confidence.
Both the container and its lid are made of paper, reflecting environmental consideration. While the coconuts are sourced from Indonesia, other ingredients such as agar and konjac are traditional Japanese materials. Production takes place at a partner factory in Kanazawa City. The brand name “COCONO” stems from the phrase “kokono mono (made here)”, embodying the company’s wish “to create delicious plant-based products originating in Japan,” according to Sugisaki.
This summer, the brand also took part in a food wholesaler trade exhibition, aiming to expand distribution nationwide. It is also approaching the foodservice sector, including hotel buffets popular with foreign guests.
