"Morinaga & Co. launches 'Kin no Kaoru Amazake' — the first resealable can in the brand's history — featuring junmai daiginjo sake lees, Amami Oshima sugarcane sugar, and Yamagata rice koji at 180 yen."
"Bull-Dog Sauce drives sauce category growth with a broad lineup — from core Worcester and tonkatsu sauces to new 'Uma Sauce Umashio' — while expanding dressings under &Bull-Dog and Ikari Sauce brands."
Niigata’s Aoi Shuzo (Nagaoka) enters its second brewing year and launches “Domaine Aoi,” sake made with in-house grown rice. President Risa Aoki shares her vision for clean, modern flavors and reaching new drinkers.
Meiji Holdings President Katsuya Matsuda outlines strategies to reignite probiotic yogurt growth by stressing “core value,” while Meiji’s chocolate business grows through smart pricing and cacao polyphenol messaging amid rising ingredient costs.
The Italian Trade Agency hosted a press luncheon in Tokyo for the “World Week of Italian Cuisine,” spotlighting essential Italian seasonings—olive oil, wine vinegar, balsamic vinegar and sea salt—through a chef-led course menu and talks on health, culture and innovation.
Lindt launches its first-ever artisan praline collection “Signature Pralinés” in Japan on Nov. 27, crafted over two years by Maître Chocolatier Arnaud Ragot and offered in seven flavors including Dark Yuzu. The line targets more formal gifting and will be sold at 25 Lindt Chocolat Boutiques nationwide plus a limited-time pop-up at Shibuya Scramble Square.
Ezaki Glico expands its “Tunmel” chocolate brand with new “Tunmel Bonbon Chocolat Cacao Selection,” featuring 80%+ cacao ganache made via Oro de Cacao’s Cold Extraction method for smooth, low-bitterness taste—without sugar alcohols, emulsifiers, or stabilizers.
Seven‑Eleven Japan rolls out “Freshly Finished Noodles In‑Store,” using SoftBank Robotics’ steam-cooking robot STEAMA to cook frozen noodles to restaurant quality in about 90 seconds—capturing late-night demand while reducing labor and food waste.
Nippon Ham deepens its alliance with Thailand’s Charoen Pokphand Foods (CPF) by forming a pork-processing joint venture, combining CPF’s Asia-wide sales and raw-material supply networks with Nippon Ham’s product development, manufacturing and quality assurance strengths.
"Morinaga & Co. launches 'Kin no Kaoru Amazake' — the first resealable can in the brand's history — featuring junmai daiginjo sake lees, Amami Oshima sugarcane sugar, and Yamagata rice koji at 180 yen."
"Bull-Dog Sauce drives sauce category growth with a broad lineup — from core Worcester and tonkatsu sauces to new 'Uma Sauce Umashio' — while expanding dressings under &Bull-Dog and Ikari Sauce brands."
"Ahjikan launches 'GOVOCE Milk,' a new cocoa-free burdock-root sweet with milk and vanilla for a milder taste, expanding the GOVOCE line to appeal to children and a wider range of generations."
"Otsuka Foods' new 'Japanese-Style Bon Curry' blends katsuobushi, kombu, and niboshi dashi for a rich umami curry that pairs with both rice and noodles, targeting women in their 40s–60s and inbound demand."
