Working Toward Sustainable Food Systems

We, Nagase Viita, have been developing ingredients and exploring their application methods for many years and proposes solutions to issues at all stages of the food systems, from food production to consumption and disposal.
We are working toward food sustainability by providing our partners with our accumulated knowledge and data, as well as food ingredients with a wide variety of functions.

  • 消費・廃棄の図
  • 生産の図
  • 流通の図
  • 加工の図

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  • We contribute to the improvement of productivity and quality of agricultural products by bringing out the natural tolerance of plants to environmental stresses, reducing the use of agrochemicals and chemical fertilizers.
  • We contribute to the improvement of productivity and quality of livestock products by reducing stress and improving the physical condition of livestock animals.
  • We contribute to the reduction of waste by using raw materials made from fruits that were not shipped and discarded.


  • We contribute to waste reduction by maintaining the freshness and extending the shelf life of processed foods.
  • We contribute to the extension of healthy life expectancy by providing food ingredients with health functions such as intestinal regulation and improvement of blood flow.
  • We contribute to extending healthy life expectancy and reducing environmental impact by improving the texture and odor of alternative proteins and making them more palatable.
  • We contribute to the extension of healthy life expectancy by improving the taste and palatability of nursing care foods.
  • We contribute to reduce workload with improved freezing tolerance that enables batch production.


  • We contribute to extend the shelf life, reduce waste, and expand the distribution area of processed foods by improving freezing tolerance and chilled storage.
  • We contribute to the reduction of CO2 emissions by asking customers to cooperate in consolidating the number of orders and reducing the number of transportation. As a result, product breakage accidents have also decreased, leading to a reduction in waste loss.

Consumption and Disposal

  • We contribute to the reduction of waste by maintaining the softness and freshness of food and extending the time it can be enjoyed.
  • We contribute to the improvement of nutrition by developing tasty and easy-to-eat meal recipes for the elderly, and by proposing improvements to meals at hospitals and welfare facilities.
  • We contribute to the extension of healthy life expectancy through the dissemination of health information to general consumers.
SDGs icon 2 3 12 13 15 17

Aspiring to human- and nature-friendly agriculture

Excessive use of chemical fertilizers and pesticides has become a major challenge in agriculture, since this practice impacts the natural environment and farmers. Trehalose can help solve these problems. The use of chemical pesticides can be reduced due to trehalose's role as a biostimulant that increases the stress tolerance of plants. It also reduces pesticide exposure and protects the health of farmers. Trehalose is also used in bio-materials formulated with soil microorganisms that promote plant growth, contributing to the cultivation of organic crops instead of chemical fertilizer-based cultivation.

Effective use of food resources

We make effective use of limited resources and reduce our environmental footprint through waste. We do this by using raw materials made from agricultural products, like fallen fruit, that are considered waste and cannot be marketed to produce food and cosmetic ingredients. This is effective in supporting the livelihood of partner companies and organizations involved in production, as well as individual producers.
In addition, there are some cases that we have proposed ways to utilize our ingredients to customers who are aiming for an upcycle of discarded by-products, which has led to the launch of new products.

Working with partners to reduce food waste

Adding trehalose to processed foods extends their shelf lives, leading to a reduction in food waste. We develop a variety of recipes in our in-house laboratory equipped with prototyping capabilities and offer suggestions to food manufacturers and other partners on how to effectively use our ingredients.
We are aggressively working toward our goal set at the Tokyo Nutrition for Growth Summit 2021 to implement 100 support projects per year leveraging our food processing technology and expertise.

Solving the challenges of an aging society

As people age, their ability to chew and swallow food deteriorates, increasing the probability of malnutrition and aspiration. Nagase Viita is working to develop and promote recipes for delicious, easy-to-eat meals for the elderly using trehalose in Japan - one of the first countries in the world to face a super-aging society. As a member of the Japan Care Food Conference, Nagase Viita also promotes Universal Design Food (UDF) and proposes improvements to food provision services at hospitals and welfare facilities.
In addition, we are actively engaged in providing information to the general public about "frailty" (the intermediate stage between normal health and the need for nursing care), which is a concern for extending healthy life expectancy in Japan's super-aging society.

Protein alternatives to solve protein deficiency

Increased demand for food due to population growth is threatening to create a protein shortage. While various alternative proteins have been developed to supplement protein, their dry texture and distinctive odor pose a challenge. Trehalose solves these issues. We are developing recipes and making proposals to make alternative proteins tasty.

Vitamin C in nutritional foods for the elderly and disaster victims

Stable vitamin C, AscofreshTM, is not easily oxidized or decomposed by heat, light, oxygen, iron, etc., and does not easily react with compounds such as amino acids. So, it can be used in disaster preparedness food and emergency stores to help address the problem of insufficient vitamin C intake in disaster-stricken areas. AscofreshTM is also used in nutritional foods for the elderly and perfected foods that provide the necessary nutrients, along with protein and minerals, in a single product thereby supporting health.

Commitment at the UN Food Systems Summit

Nagase Viita has expressed its commitment to contribute to the realization of sustainable food systems, especially "food security in terms of both quality (nutrition) and quantity (supply).” We will use our long-cultivated strengths in enzyme utilization technology and ingredients naturally derived from biotechnology to promote the development of nutritious food, reduce food loss, and improve productivity of agricultural and livestock products.

Commitment at the Tokyo Nutrition for Growth Summit

Nagase Viita has expressed its commitment to work with stakeholders to promote safe and sustainable food by 2030, utilizing the functions of food ingredients to support the health of people and the planet. We will promote initiatives with three goals: to support the development of products that provide a healthy and adequate diet, to provide support to farmers, and to reduce food loss and waste.
©WFP/Mayumi Rui

Support for WFP

The fact that up to 811 million people are chronically hungry across the world suggests that food systems – the networks that are needed to produce and transform food, and ensure it reaches consumers – are not meeting the needs of large sections of society. Improving the performance of food systems and their ability to cater even for the poorest will therefore be key to achieving Zero Hunger.
Nagase Viita will contribute to this major challenge, which is difficult to solve on its own, by providing support to the Japan Association for the World Food Programme.
World Food Programme