Nagase Viita’s flagship functional carbohydrate, trehalose, marks three decades since its launch. To commemorate this occasion, we conducted a special advertorial interview featuring Koji Kajiyama, Principal of Tokyo-Seika-Gakko (Tokyo College of Confectionery)—an institution that has long played a leading role in Japan’s confectionery culture—and Masayasu Hamano, Senior Advisor at Nagase Viita. Since its launch in 1995, Nagase Viita has walked side by side with professionals across the confectionery industry, growing together as an ingredient manufacturer. In this interview, the participants reflect on trehalose’s long-standing journey and discuss the future potential of wagashi (traditional Japanese confectionery), including its prospects for global expansion.
Key Highlights of the Article:
Unlocking New Possibilities Through 11 Functions
The interview takes a closer look at how trehalose’s diverse functions—such as suppressing starch retrogradation—have supported the pursuit of “deliciousness” in confectionery.
The Story Behind the TREHA™ Book
The TREHA™ Book, which compiles trehalose’s properties, functions, applications, and user perspectives into a single volume, is introduced alongside the story behind its creation. The book symbolizes Nagase Viita’s philosophy of standing close to customers and working together to solve challenges.
Bringing “Authentic Wagashi” to the World
Looking ahead to the next 30 years, the interview explores initiatives such as improving shelf life to share Japanese food culture globally, as well as efforts to build new scientific evidence related to health.
As a “sugar specialist,” Nagase Viita continues to help build a healthy and sustainable society through the power of its ingredients. We invite you to explore the continuing evolution of trehalose and our vision for the future.
▼ Read the full interview here (Japanese, External Links):
The Japan Food Journal advertorial – Trehalose 30th Anniversary Special Interview | Nagase Viita Co., Ltd.
