Innovation

Digestible Data: Championing Authenticity

Businesses today face a new challenge: how to remain trusted and authentic in the eyes of consumers. According to Edelman’s trust barometer, businesses and corporations have become the most trusted institution since 2020 compared to media, government, and non-governmental organizations. To maintain this trust, businesses must align with the consumer demand for transparency and authenticity. This is particularly true among Gen Z and millennial consumers who want companies to align with their values, address social issues and advocate against injustices, such as xenophobia and racism.

Alternative Proteins, Innovation, Nutrition, Plant-Based, Sustainability, Umami

Food & Beverage

Digestible Data: Navigating the Narrative and Consumer Needs in Plant-Based Substitutes

In recent years, the popularity of plant-based meat skyrocketed due to consumer intrigue in an animal alternative that was more sustainable, ethical, and nutritious. However, the velocity at which these products are selling has waned, with the narrative in the food industry shifting toward skepticism and criticism.

Alternative Proteins, Innovation, Nutrition, Plant-Based, Sustainability, Umami

Food & Beverage

Announcing the Acquisition of More Than Gourmet

We are thrilled to share that as of January 3, 2023 Ajinomoto Health and Nutrition North America, Inc. (AHN) has acquired the remaining shares of More Than Gourmet (MTG), completing the acquisition.

Innovation, Nutrition

Food & Beverage, Food Service

AHN Showcases Solutions and Ingredients at IFT FIRST 2023

#IFTFIRST has come and gone, but we’re still thinking about it! We loved getting to interact with other industry professionals, showcase our solutions and ingredients through delicious lunches each day, participate on panels and so much more! Eva Ryan, one of our summer interns, wrapped up our experience at #IFTFIRST in our latest story on ajihealthandnutrition.com! Check

Amino Acids, Innovation, Nutrition, Umami

Food & Beverage, Food Service

Cheese Application Case Study

While naturally rich in umami, cheese, especially aged cheeses, also tend to be high in salt. This is especially true of processed cheese products, such as flavored cheese balls. If approached by a leading CPG client to reformulate its flavored spreadable cheddar cheese “party” ball to reduce sodium and enhance flavor, the product support team at Ajinomoto Health and Nutrition would approach the challenge with the goal of attaining a 25% reduction in total sodium chloride levels, while imparting a delicious aged character to the end product.

Health & Well-being, Innovation, Nutrition

Food & Beverage, Food Service

When Sodium is Not Sodium

With millions of consumers expressing a desire to lower the amount of salt—sodium chloride—in their daily diets, stress typically has been placed on cutting out any ingredient with the word “sodium” in it. But strict removal of all things sodium means that those same consumers are missing out on one of the most effective salt-lowering solutions they can get: monosodium glutamate (MSG).

Health & Well-being, Innovation, Nutrition

Food & Beverage, Food Service

New NIR Capabilities Deliver Quick Nutritional Value Analysis in Feed and Feed Ingredients for Customers

Innovation

Animal Nutrition

Happier Cows and People: How AjiPro®-L Boosts Milk Production

Researchers for the Ajinomoto Group developed a way to mimic the environment of the bovine digestive tract, allowing them to screen supplement prototypes in the lab instead of testing them on actual cows, thus saving time

Health & Well-being, Innovation

Animal Nutrition

Food for Thought: Learning to Live With a Rare Disease Called PKU

Frustrated by the lack of innovation Lynn and David founded Cambrooke in 2000 with the goal bringing best quality, more variety, and lower cost product for families suffering with inborn errors of protein metabolism

Health & Well-being, Innovation, Nutrition

Food & Beverage, Medical Nutrition

Cooking up More Delicious and Healthy Foods with Kokumi

You might be surprised to learn that garlic and onions were the basis for a tasteless, odorless substance that is quietly causing a food revolution. That substance is called kokumi, a word meaning “rich taste” in Japanese

Innovation

Food & Beverage

Pioneering Amino Acid Technologies in Computers

As the world leader in amino acid research, we have long been known for our health, nutrition, and beauty products as well as pharmaceuticals. But how does our work connect with computers?

Amino Acids, Innovation

Starting Over: Reprogramming Cells in Regenerative Medicine

In 2014, we announced the joint development of StemFit®, a high-performance, high-quality culture medium that allows cells to proliferate at rapid growth rates...

Health & Well-being, Innovation

Regenerative Medicine

Ajinomoto Health & Nutrition North America, Inc.

Ajinomoto Health & Nutrition North America, Inc.

Our Industries

Featured Product Lines

Our Consumer Brands

About Us

Industries

Products