Focus

The Innovation

The Impact

Primary Market Served

Key Benefits

Alternative proteins

Creating real-tasting “meat” and “dairy” in a large fermentation tank using air and microbes instead of cows and land.

Empowers the mass-market industrialization of “animal-free” dairy and protein. 

Plant-based and hybrid food manufacturers that make “meatless” burgers or “dairy-free” milk. 

The fermented protein behaves exactly like the animal version. For example, fermented cheese melts in the exact same way as dairy cheese. 

Salt reduction

Fermentation-based blends that utilize umami and kokumi to enhance salt perception without increasing actual sodium amounts

Up to 50% sodium reduction in packaged foods and snacks without compromising the flavor consumers expect.

Manufacturers of savory snacks, prepared meals, frozen entrees, soups, sauces, and salty snacks.

Allows companies to legitimately claim low-sodium content while still providing the consumer with the salty richness they crave.

Sugar replacement

Commercializing fermentation-derived sweet proteins that can be up to 5,000 times sweeter than sugar.

Delivers a clean, natural sweetness that doesn’t cause blood sugar spikes, directly addressing global health issues like obesity and diabetes.

Beverages and confectionery companies that produce soda, juice, sports drinks, and reduced-sugar snacks.

Provides intense sweetness with zero calories or insulin spikes, eliminating the “chemical” aftertaste often associated with synthetic sweeteners.

Flavor and umami

Replicates the profile of a fresh tomato by identifying the molecules that give it its fresh-garden flavor. 

Because it’s “high impact,” a tiny amount delivers a burst of flavor. This saves food companies money because they don’t need to buy, ship, or store massive amounts of heavy tomato paste or powder for their products.

Industrial food processing companies that produce soup, sauce, and seasonings.

Results in supply chain stability by replacing expensive agricultural commodities (like tomato powder) with consistent, fermentation-derived flavors that are immune to crop failures.

Clean labels

Instead of using synthetic chemicals to prevent food from rotting, Ajinomoto Health & Nutrition uses fermentation by-products to fight mold and germs.

Extends product shelf life and enhances food safety using 100% natural, fermentation-based processes that eliminate the need for artificial preservatives.

Bakery, dairy, and fresh prepared companies that produce sliced bread, yogurt, and “grab-and-go” deli items.

Effective response to the “clean label” demand of health-conscious consumers who object to ingredient labels containing long, indecipherable lists of chemical additives.

Nutritional bioactives

Utilizing microbes to brew these pharmaceutical-grade amino acids derived from plant-based sugars. The result is so pristine it could be used in medicine, with no impurities left over from the process.

Fortifies the nutritional profile of specialized foods and supplements with high-purity, bioavailable ingredients suitable for diverse dietary needs.

For use in sports nutrition and medical foods such as protein powders, infant formula, and clinical nutrition.

Because they’re made from plants (via fermentation), they are 100% Vegan, Kosher, and Halal. This allows a company to sell the same protein shake to everyone, regardless of their dietary restrictions.