Initiatives for New Challenges

The Kewpie Group is actively fostering a culture for the creation of new challenges by promoting wide-ranging research and development of mayonnaise, dressings, and even eggs and vegetables, and pursuing systems for the creation of innovations in products and reforming working styles. While also taking advantage of outside help, we use Group cooperation to create new value and respond to the expectations of our stakeholders.

Kewpie Start Up Program

We have established the Kewpie Start Up Program with the aims of realizing individual employees’ ideas and creating new businesses. Participants in the program have the opportunity to form networks of mentors that transcend divisions, which will help them upgrade their skills and advance their careers.

Ideas from the Kewpie Start Up Program

The Kewpie Group has conducted continuous research into vinegar, one of the main ingredients of mayonnaise. YOITOKI is the first product in the world to come from technologies for culturing acetic acid bacteria in large volume.

Complex for hands-on experiences of the appeal of vegetables

We are promoting the commercialization of the complex in Fukaya, Saitama Prefecture based on the concept of “Falling in love with vegetables.” Using the Kewpie Group’s knowledge of vegetables and eggs and working together with local communities, we will provide attractive content for visitors and further their appreciation of vegetables.

Innovations in Working Styles

The Kewpie Group is pursuing innovations in working styles with a dual focus on “creating new connections” and the “simplification of processes.” In addition to raising individual productivity, by creating synergies that transcend the boundaries of departments, divisions, and companies, we will make proposals for new food and dietary ideas to customers and business partners with the aim of the growth of individuals and companies.

Speedy product development made possible by working style innovations

K Blanche, an alcohol disinfectant kitchen spray containing proprietary egg-derived ingredients, was launched in October 2016. Thanks to the working style that “creates new connections,” a diverse range of team members were able to hold timely, lively conversations, leading to speedy product development.

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