Environmentally Friendly Products
Lighter, Simpler Containers and Packaging
Product containers and packaging are essential to maintaining the quality of the product and preserving its good taste, but their production consumes energy and they turn into waste after use. The Kewpie Group sees the weight reduction and simplification of containers and packaging as a priority issue and has ongoing activities underway to these ends.
Basic policy on container and packaging selection
- It must be suitable for use as a food container
- It must not generate environmental pollutants
- Strive to achieve conservation of resources and energy and eliminate multi-layered packaging
- Improve and promote recyclability of containers and packaging
- Strive to establish environmentally-friendly packaging technologies
Simplification of cardboard cartons for shipment and shelf display
Cartons that are easy to open and can be displayed on store shelves as-is have been adopted for the Salad Club range as shelf-ready packaging. The internal carton has been eliminated from the conventional method of internal carton and cardboard box, leaving only the cardboard box. With this initiative, we have succeeded in reducing CO2 emissions from manufacture and shipment by 76.8%.
Reduction of Product Wastage by Extending Shelf Life
The reduction of food wastage is a global issue. Such wastage includes food products that are thrown away in homes due to their use-by dates expiring. The Kewpie Group will contribute to the reduction of food wastage by extending the shelf life of its products through improvements in manufacturing methods and containers and packaging.
Extension of shelf life of mayonnaise
If mayonnaise is kept for a long time, the quality can deteriorate due to the effects of oxygen and other causes. Ever since Kewpie Mayonnaise was first launched, we have pursued a range of innovations in manufacturing methods and containers and packaging to increase the shelf life of the product. These innovations include the use of multi-layered containers that keep oxygen out, the introduction of the “delicious taste long-run manufacturing method,” which eliminates to the greatest extent possible the oxygen dissolved in the vegetable oil, and reducing oxygen levels during manufacturing processes. We have also succeeding in improving the quality standard of Kewpie Half by changing the product formula. With these innovations, we have been able to extend the shelf life of Kewpie Mayonnaise (50 g–450 g) and Kewpie Half from the previous 10 months to 12 months.
Extension of shelf life of packaged salads
In April 2015, Salad Club, which manufactures and distributes packaged salads, extended the shelf life of its mainstay products, shredded cabbage and mixed salad (including Big Packs) by one day. In addition to the application of Kewpie’s patented “Vegetable-friendly manufacturing method” (Japanese Patent No. 4994524), this was made possible by Salad Club’s ongoing efforts in its cold chain (low-temperature control), the adoption of functional packaging film, and other innovations.