Environmentally Friendly Products

We at the Kewpie Group strive to design products that reduce our impact on the environment - from procurement to consumption - while upholding our “Put Product Quality First”.
We invent lighter containers, develop recyclable materials, and incorporate packaging with less environmental footprint Moreover, we are determined to reduce food loss by extending life of food product.
In order to achieve zero food loss in the household, we will continue to introduce useful recipes for underrated parts of vegetables, such as stems, leaves, and cores.

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 remains committed to simplifying and reducing the weight of containers and packaging.

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

Creating Lighter, Simpler Packaging

380ml Kewpie dressing bottle

380ml Kewpie dressing bottle

In April 2019, we released a new bottle that is more lightweight while maintaining its original shape and durability. As a result, the use of plastic has been reduced.

Kewpie baby snack Tamago Tappuri Boro (Round Biscuits with Plenty of Egg)

Kewpie baby snack
Tamago Tappuri Boro (Round Biscuits with Plenty of Egg)

In March 2021, we released a new package that uses around 25% less plastic for the inner and outer packaging.

Kewpie “Smile Cup” series “Yasashii Kondate” cup type

Kewpie “Smile Cup” series
“Yasashii Kondate” cup type

In March 2021, we released a new package without the outer lid, which the product used to have on its top. Doing so reduces the amount of plastic used by 10%.

Improved palette stacking

Improved palette stacking

We changed the way we stack palettes for our main product, mayonnaise, when transporting them. By adopting a stacking method that capitalizes on the characteristics of cardboard boxes, we were able to reduce the amount of materials used. Producing less paper waste leads to reducing the burden on the environment. Using this method, we were able to reduce the amount of cardboard boxes used by around 590 tonnes a year.

Using Packaging With a Lower Environmental Impact

Kewpie dressing stick-type

Kewpie dressing stick-type

In February 2020, we released a new package that uses approximately 15% recycled plastic* for the outer packaging. As a result, we were able to reduce petroleum-derived materials and reduce CO2 emissions.

*Plastic that was recycled using a method called mechanical recycling (physical recycling), whereby mainly soft drink PET bottles are collected, crushed, cleaned and then processed for a certain amount of time under high temperatures to remove contaminants and ensure high quality.

“Salad Club Ingredients Pouch” series

“Salad Club Ingredients Pouch” series

In August 2020, as part of our environmental initiatives, we renewed 12 out of all 19 pouches to use plant-based plastic* as part of their packaging material. Changing the material of the pouches led to reducing greenhouse gas emissions by around 18 tonnes a year.

*Plant-based plastic: Biomass plastic that uses renewable organic resources (vegetable byproducts of sugarcane) as raw material.

Kewpie Tasty Dressings

Kewpie Tasty Dressings

In June 2021, we released a new bottle that contains recycled plastic*, taking steps to further reduce environmental burdens.

*Plastic that was recycled using a method called mechanical recycling (physical recycling), whereby mainly soft drink PET bottles are collected, crushed, cleaned and then processed for a certain amount of time under high temperatures to remove contaminants and ensure high quality.

Reduction of Product Waste by Extending Shelf Life and Switching to “Month, Year” Expiration Date Labels

Reducing product waste is a global issue. Such waste includes food products that are thrown away in homes due to their use-by dates expiring.
The Kewpie Group contributes to the reduction of product waste by extending the shelf life of its products through improvements in manufacturing methods and container packaging as well as by switching to expiration labels that show “month, year.”

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

Salad Club, which manufactures and distributes packaged salads, in addition to the application of Kewpie’s patented “Vegetable-friendly manufacturing method” (Japanese Patent No. 4994524), this was made ongoing efforts in its cold chain (low-temperature control), the adoption of functional packaging film, and other innovations. As a result, we were able to extend the expiration date for shredded cabbage by a day, to a total of five days including the day of processing. (Does not include Okinawa Prefecture)

Shelf life extension and start of “month, year” expiration date labeling for nursing care foods and Ingredients Pouches

We extended the shelf life of 47 nursing care food products in the Yasashii Kondate series (with 18-month or 12-month expiry periods) in September 2018, and for some of the products in the Salad Club, Inc. Ingredients Pouch series in March 2019.
In addition to extending the shelf lives of these two series, we changed the expiration labels to show “month, year” instead of “day, month, year.” Extending the shelf lives and switching to a “month, year” expiration label will reduce returned products and product waste.

Recipes to Reduce Food Waste

We are eager to help our customers reduce food waste through introducing practical approaches.
One of our suggestions is to use overlooked parts of vegetables, such as outer leaves and stems, for our various recipes and tips.
In fact, those underrated parts of vegetables tend to serve key functions in plant growths and therefore carry unique nutrients and benefits of their own.
On the other hand, since FY2019, we have collaborated with Tokyo Kasei University, who made a significant contribution to “Totteoki Recipes” available at our website, to further promote the importance of food and reduction of its loss.
Our goal is to promote lifestyles that use ingredients more effectively. Please keep your eye on various vegetables and recipes that we introduce to you.

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