Contribution to Extending Healthy Life Expectancy
Our approach to extending healthy life expectancy
Extending healthy life expectancy refers to the period during which one's daily life is not restricted by health problems.
To live a healthy and vibrant life throughout your life, it is important to be mindful of and balance the three pillars of "nutrition," "physical activity," and "social participation."
These are important points that apply to all generations. Incorporating several of these into your daily routine will lead to a healthier life.
In recent years, issues related to food and health have become more diverse, and in Japan, extending healthy life expectancy has become a crucial issue. Initiatives to maintain lifelong health, such as preventing metabolic syndrome, combating frailty, reducing the risk of dementia, and strengthening immunity, are attracting attention.
Kewpie Group will contribute to extending healthy life expectancy by supporting dietary habits that support the long-term health of each individual according to their life stage and by promoting initiatives that improve people's quality of life.
Efforts to increase salad consumption
Salad First Project
Kewpie Group is promoting "Salad First," a concept that proposes a richer lifestyle with salads on the dinner table.
Through mayonnaise and dressings, we have transformed vegetables into a variety of dishes. Moving forward, we will continue to propose ways to enjoy vegetables "deliciously and funly," adapting to the food cultures of around the world, thereby creating a healthy food culture.
Currently, vegetable intake in Japan falls short of the target of 350g, posing a health challenge. To address this issue, we will bring together all functions and businesses within our group related to salads to expand the world of salads and encourage increased vegetable consumption.
This will increase opportunities for salad consumption, aiming to raise Number of salads eaten in Japan by 105% or more by fiscal year 2028 (compared to fiscal year 2024), and to create a world where salads are abundant in everyday life.
Source: National Health and Nutrition Survey (cancelled in 2020 and 2021)
Salad First is a group-wide initiative that aims to "continue to promote the appeal of salads and contribute to global food and health."
At Kewpie Group, we value salads more than anyone else, and we want to bring out their value and deliver delicious salads to our customers.
With that in mind, we've adopted the slogan "Salad First" and are strengthening our efforts to convey the appeal of salads.
With Vegetables
We have set "with Vegetables" as our strategic theme and will propose menus that naturally incorporate vegetables into meals in all situations.
Salads are the best way to maximize the value of vegetables through their diverse combinations of ingredients. Because salads fully utilize the natural flavors and nutrients of the ingredients, they can most flexibly respond to the changing dietary and health needs of consumers. Kewpie Group's design capabilities, cultivated to bring out the best in ingredients and create delicious flavors, along with its ability to offer suggestions that support all dining occasions—home-cooked meals, ready-made foods, and restaurants enhance the satisfaction of each dish and make vegetable intake a natural habit.
Salad White Paper
The "Salad White Paper" is an annual survey aimed at understanding salad-related food culture. It has been conducted since 2010 and is published every year around Vegetable Day (August 31st). In fiscal year 2025, in addition to surveys on "Actual Vegetable and Salad Consumption" and "Attitudes towards Packaged Salads," we also investigated "Attitudes towards Rising Cabbage and Lettuce Prices," which are causing concern due to unfavorable weather conditions. Based on these survey results, we will use them to create products and proposals that better meet your needs.
Research results on salads
To ensure that people continue to enjoy vegetables and salads into the future, we are engaged in research that scientifically proves the value of salads and vegetables and contributes to society. Through multifaceted approaches, including regional differences in food culture and the latest research into emotional value, we will create new ways of enjoying salads that are tailored to each individual.
Raising awareness about the importance of chewing
Salads are a great way to get plenty of vegetables, which are foods that require a lot of chewing. It's known that the more fiber you consume, the more you chew.
Chewing ability is crucial for enjoying meals throughout one's life. However, chewing is a semi-unconscious movement, and it is difficult for people who have developed the habit of not chewing to consciously improve it. Kewpie is conducting joint research with Lotte Co., Ltd. and Wayo Women's University with the aim of raising awareness of the importance of chewing. In 2022, they published a "Chewing Frequency Ranking Table" summarizing the research results on the number of times each food item is chewed, which they had been conducting jointly to date.
Health-focused products
Kewpie Group has strived to popularize a new food culture of eating vegetables in salads, and has grown alongside the expansion of salad menus. Moving forward, we will continue to conduct research and product development to contribute to the food and health of people of all generations, as a food partner for each individual.
Approved by the Ministry of Health, Labour and Welfare Food for Specified Health Uses
Foods with functional claims
Low-calorie and low-sodium foods
Adding value to eggs
Since our founding, we have continuously pursued the limitless potential of eggs. Beyond simply using them as an ingredient, we discover the valuable functions hidden within every part of the egg—the yolk, egg white, shell, and eggshell membrane—and use this knowledge to develop innovative products.
Through research and development and utilization that maximizes the potential of eggs, we will contribute to our customers' healthy and fulfilling lives. Moving forward, we will continue to create new value for eggs and lead innovation in the food industry.
Egg allergy research
Research on allergy-reducing eggs
With the desire to eliminate egg allergies, Kewpie has been conducting joint research with Hiroshima University, a national university corporation, since 2013 on allergy-reducing eggs*. Allergy-reducing eggs are produced by targeting the ovomucoid in chicken eggs using genome editing technology to disable its function, and then raising the hatched chickens, mating, and laying eggs.
Since 2022, we have been participating in the national program "Co-creation Platform Formation Support Program (COI-NEXT Full-Scale)," and are further advancing applied research with new partners, including partner companies, in addition to Hiroshima University, with whom we have been working together until now.
We will continue our efforts with the desire to deliver the delicious taste and health benefits of eggs to people with egg allergies by expanding their food choices.
Method for producing chicken eggs that do not contain ovomucoid
*These are eggs from which heat- and digestive enzyme-resistant proteins have been removed, thereby reducing the risk of allergies.
Egg allergies can now be prevented through diet.
Food allergies are conditions that cause symptoms such as hives and difficulty breathing, and egg allergies, in particular, are said to be common in infants and young children. Until now, it was believed that it was best to avoid consuming foods that cause allergies, but recent research has shown that "introducing small amounts of eggs early in weaning is more effective in preventing the onset of allergies*." Kewpie Group is collaborating with specialized medical institutions to conduct research that will lead to safer diagnosis, treatment, and prevention of egg allergies by using eggs whose allergenicity has been reduced through heating and other methods. Aiming for a world free of egg allergies, we will continue to provide support from diagnosis to the establishment of treatment and prevention methods.
Egg ingredients whose allergenicity has been reduced through heating or other methods.
*In 2016, the National Center for Child Health and Development published research findings on the prevention of egg allergies. In a study of 121 infants with atopic dermatitis, the effectiveness of the approach was demonstrated. In infants who received sufficient skin treatment and were given small amounts of cooked egg powder from 6 months of age had an egg allergy incidence rate of 8% at 1 year of age (compared to 38% for infants who did not receive the powder). Following these results, in 2017, the Japanese Society for Pediatric Allergy issued "Recommendations on the Prevention of Chicken Egg Allergy," and in 2019, the Ministry of Health, Labour and Welfare revised its guidelines for breastfeeding and weaning support, recommending an earlier introduction of egg yolk.
Research on the functional components of eggs
Choline, a nutrient found in eggs that is important for brain health, is the focus of our research and development efforts. We are collaborating with external experts who study choline, and have registered our research and development platform with the Ministry of Agriculture, Forestry and Fisheries' "Knowledge Accumulation and Utilization" forum, promoting research and development from various perspectives.
While choline is a nutrient with established dietary intake guidelines in many countries around the world, it is still not widely known in Japan. Our research and development platform with external experts aims to standardize choline analysis methods, create a Japanese version of a choline database (a database showing how much choline is contained in various foods), and understand the choline intake of Japanese people.
We are working to raise awareness of the usefulness of choline both domestically and internationally, with the aim of adding higher value to eggs.
Egg-free mayonnaise-type condiments
Kewpie has launched an egg-free mayonnaise type condiments (food services) for school lunches in consideration of egg allergies. Based on the situation after its launch, we determined that needs for home use were increasing and launched egg-free mayonnaise-type for commercial use in February 2015. We will continue to contribute to dietary life by creating products that society needs.
Tamago Star
We launched our internal certification program, "Tamago Star," in fiscal year 2019.
Our goal is to increase the number of employees throughout the group who can articulate the appeal of eggs, with the aim of becoming a "leading company in eggs."
In addition to obtaining the Three-Star Tamalier certification (Nihon RangyoKyokai Association), certification is also granted upon participation in study sessions designed to accurately convey knowledge about eggs.
1,172 "Tamago Stars" across Japan (as of 2025) will be working to spread the appeal of eggs.
Tamago Star Certification
Egg White Paper
The "Egg White Paper" is a survey report that analyzes perceptions, eating habits, and trends regarding eggs, and has been conducted since 2017. Based on questionnaires about what people find appealing about eggs and their favorite egg dishes, the report aims to educate people about eggs and suggest ways to enjoy egg dishes.
Collaboration and research aimed at extending healthy life expectancy
Frailty prevention initiatives
The University of Tokyo Institute for Gerontology
Japan Frailty Prevention Industry Association
Frailty prevention event
Joint research with the Institute for Gerontology (IOG), University of Tokyo
In collaboration with the University of Tokyo's IOG, we are conducting joint research on the relationship between vegetable and egg intake and dietary habits and physical function in elderly individuals.
Establishment of the Japan Frailty Prevention Industry Association
Kewpie Group aims to create a society where everyone can remain healthy in both mind and body for as long as possible, and is promoting the social implementation of frailty prevention.
We have been involved from the outset in the "Frailty Prevention Promotion Conference," a collaboration between industry, government, and academia, and have held numerous discussions aimed at raising awareness. Within this context, in May 2025, we established the "Japan Frailty Prevention Industry Association" with like-minded companies to spread sustainable prevention services nationwide. Based on our nutritional expertise, we will work with retailers and other food companies to promote frailty prevention, creating a future where it becomes an established social infrastructure.
Supporting health through both exercise and diet.
We are collaborating with Central Sports Co., Ltd., which shares our belief that three elements—nutrition, physical activity, and social participation—are essential for maintaining lifelong health.
To help people of all ages, from children to the elderly, live healthy lives, Central Sports promotes the importance of nutrition and exercise through its dietary education events and website.
We are sharing information that is useful for healthy dietary lifestyles through a joint project.
We have launched a joint project, "Salad and Egg Recipes and Healthy Kitchen," with ABC Cooking Studio Co., Ltd., who share our desire to contribute to healthy dietary lifestyles. Addressing dietary challenges such as insufficient vegetable intake, protein deficiency, and excessive salt intake, we are disseminating information useful for healthy eating habits related to "salads and eggs" through web content and one-day lessons that leverage the strengths and characteristics of both companies.
Participation in MAFF’s “Shokuiku for Adults” Platform
Kewpie Group is participating as a founding company in the "Public-Private Partnership Platform for Shokuiku" established by the Ministry of Agriculture, Forestry and Fisheries in June 2025, and is promoting the "Let's Eat Breakfast Project."
In fiscal year 2025, we will hold seminars at dietary education education exhibitions organized by the Ministry of Agriculture, Forestry and Fisheries, and implement in-house breakfast programs to promote opportunities for breakfast consumption and communicate the importance of breakfast to both internal and external stakeholders.
Encouraging eating habits that support health
Lectures on the theme of food
Our important role is to convey accurate knowledge about food and the importance and enjoyment of eating.
With the aim of contributing to a healthy and enjoyable eating lifestyle, we dispatch our employees to lectures on the theme of "food" to provide accurate information about diet and health.
There are currently three types of programs. One program, themed "The Charm of Vegetables," includes DVDs showing information about the nutritional value and ideal intake of vegetables, as well as introductions to cooking methods that can be put into practice in daily life. The content is designed to be interesting to all participants.
Participants have commented, "I will now plan my meals with the goal of consuming 350g of vegetables per day," and "I learned about the wide range of appealing aspects of vegetables and how to enjoy them at the dinner table," demonstrating that the appeal of vegetables is being conveyed.
Events related to elderly care
Kewpie launched Japan's first retail market nursing care food in 1998. Japan is the first country in the world to enter a super-aging society, and the need for nursing care food is increasing more and more.
To deepen understanding of nutrition for the elderly and to raise awareness of universal design foods, we hold study sessions for people involved in elderly care and students.
Efforts to extend healthy life expectancy in China
We continue to conduct health awareness activities throughout China. Furthermore, on March 21st, which is designated as Vegetable Day in China, we collaborated with academic societies and other companies to hold an awareness campaign at our Guangzhou factory promoting increased vegetable consumption and extending healthy life expectancy.
A challenge in the wellness field
Development utilizing the group's unique materials
In addition to eggs, which are the raw material for mayonnaise, we have also been conducting research for many years on acetic acid bacteria, which produce vinegar. Choline contained in eggs is expected to have an effect on maintaining cognitive function, and acetic acid bacteria have been confirmed to have effects on improving physical condition during hay fever and alcohol consumption, regulating immune balance, and reducing cold symptoms. Based on the results of our long-term research on these and other proprietary ingredients of our group, we will expand our products and services to address four health challenges: metabolic syndrome, frailty, dementia, and immunity.
Furthermore, by utilizing new sales methods such as DtoC and cross-border e-commerce, we will deliver our health-benefiting products to even more customers.
Furthermore, we will venture into fields other than food, such as medical device development and licensing businesses, to contribute to promoting our customers' health and improving their quality of life.
Acetic acid bacteria GK-1
Kewpie Group produces cloudy vinegar using its own unique manufacturing method, and is conducting research to create new value by focusing on the functions of its proprietary ingredient, "Gluconacetobacter hansenii GK-1" which is used as a raw material.
Previous research has confirmed in human clinical trials that Gluconacetobacter hansenii GK-1 reduces nasal discomfort caused by pollen, dust, and house dust. Furthermore, it has been confirmed that Gluconacetobacter hansenii GK-1 increases the amount of secretory IgA in saliva, reducing various symptoms associated with the common cold. These results suggest a correlation between Acetylobacter acetic acid bacteria and their effects on allergic symptoms. We plan to continue further research and collaborate with external parties, including utilizing these bacteria in products and providing them as raw materials.
Initiatives towards pre-disease (cancer prevention)
Kewpie began research on preventing cancer through diet in 2013. In 2019, they started a joint study with Yokohama National University and Tokyo Medical University to determine future cancer risk. By measuring a component called microRNA present in the blood, they aim to determine future cancer risk and achieve disease prevention by proposing dietary recommendations that improve microRNA expression levels.
The "Technology Development Project for Next-Generation Artificial Intelligence that Evolves with Humans," operated by the New Energy and Industrial Technology Development Organization (NEDO), has concluded (2020-2024), and further research is currently underway toward commercialization.
Commitment to healthcare
Kewpie 's fine chemicals business provides a variety of materials to fields such as food, cosmetics, and pharmaceuticals, including egg-derived lecithin and lysozyme, and acetic acid bacteria enzymes developed from research into vinegar. Among these, hyaluronic acid, which has been researched for over 30 years, is a core material of the business and is the No. 1 selling product in Japan (according to Fuji Keizai research, 2024).
Kewpie is the only manufacturer in Japan that produces hyaluronic acid using two methods: extraction from chicken crests and microbial fermentation. With its strengths in molecular weight control and modification technologies, the company has provided technical support tailored to customer needs.
Kewpie 's first medical device, "K Smart," a submucosal injection material for endoscopy.
Kewpie 's hyaluronic acid is used in a variety of pharmaceuticals, including eye drops and as an ingredient in joint function improving agents. Leveraging the manufacturing and quality control technologies gained through these efforts, we are developing a business that plans and develops medical devices utilizing hyaluronic acid.
The medical device "Endoscopic Submucosal Injection Material," used when removing lesions such as early-stage cancers that remain in the mucosal layer of the digestive tract (stomach, esophagus, large intestine, etc.) using an endoscope, utilizes sodium hyaluronate. Due to the viscosity of hyaluronic acid, it remains in the submucosa, separating the mucosal layer from the muscular layer, and maintaining this state supports improved maneuverability for resection or dissection of the lesion. By providing high-quality medical devices, Kewpie contributes to extending healthy lifespans through early-stage cancer treatment using endoscopy.
We also offer products for use the day before a colonoscopy, for both individuals undergoing colonoscopies and healthcare professionals.