We visualize hygiene indicators through microbial testing (including checks for aerobic plate counts, yeast and mold, and foodborne pathogens, as well as inoculation tests) to manage microbial risks originating from raw materials and manufacturing processes. By evaluating everything from standard setting and process monitoring to corrective actions based on HACCP principles, we achieve both product development that balances safety and quality, and the realization of consistent quality stability.
Biological safety evaluations are conducted for new flavor and fragrance compounds, contributing to the provision of scents that our customers can use with peace of mind.