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Sending smiles across the world through health and natural goodness

We concentrate the delicious essence of natural raw materials.

Our Business Our Business

Every grain counts. Every drop matters.

Subcritical water extraction improves the extraction rate of functional components.

What is subcritical water? What is subcritical water?

For a healthy future

Creating new Nikken products through ongoing R&D

R&D Case Studies R&D Case Studies

Equipment and technology answering customer needs

Proven technology and sophisticated production equipment – refined over a 60-year history.

A detailed look at our equipment A detailed look at our equipment

Nikken commemorates 60 years of success and gratitude

Nikken Foods commemorates our 60-year corporate milestone in 2024.

The 60th Anniversary page The 60th Anniversary page
News
2024.03.21
Announcement of our 60th anniversary

The NIKKEN Spirit
"Natural"

We focus on natural ingredients
for a good reason.

Since our corporate founding in 1964, Nikken activities have revolved around our corporate philosophy of "contributing to global well-being through a food business focused on natural flavors"

Food nourishes our bodies and our hearts.
Nikken products brimming with the goodness of natural flavors reach people worldwide.

The NIKKEN Spirit

Business Overview
Business introduction

Our B2B model serves our business objective of contributing to global well-being through production of natural flavors, powdered beverages, and functional ingredients.

An in-depth look
60th Happy Anniversary NIKKEN - Delivering health and natural goodness for 60 years
Extracting functional ingredients without organic solvents - Subcritical water extraction

Equipment
Equipment introduction

Nikken answers wide-ranging client needs using equipment specialized for each type of processing, such as extraction, concentration, heating, mixing, and drying.

A detailed look at our equipment

Case1

Powdered soy sauce, a fermented flavor, was developed for overseas markets. This wheat-free, reduced-sodium soy sauce, a general flavor useful in global cuisines, was developed for health-conscious overseas markets with a strong demand for gluten-free foods.

Case2

NIKKEN used vacuum drum drying (VDD) technology to powderize oat milk, nicknamed the "third milk" in Japan, as its development followed cow's milk and the earlier plant-based soy milk. The oat milk concentration can be adjusted to suit by modifying the amount of powder added and can also be used to make a thick latte.

Case3

NIKKEN has developed a functional ingredient from unshiu green mandarins ("AOMIKAN"), harvested in the thinning-out process, leveraging subcritical water extraction technology. This can be used in production of foods with functional claims, cosmetics, and both powdered soft drinks and energy drinks.

Case4

Nikken developed a premium instant green tea allowing a quick and easy way to savor a flavor like that of tea brewed in a teapot. The luxurious finish ensures that this product will make waves in the instant tea market generally characterized by an image of affordability.

Case5

Nikken processed carefully selected whole aged and fermented crabs, concentrating the rich flavor and aroma of the ingredients. Our team succeeded in fulfilling a client request, creating this authentic crab seasoning.

Case6

NIKKEN Foods leveraged our patented production method to develop sweet seasonings conveying fruity ripeness and a pulpy texture suitable for use in powdered beverages and many other products.
Case studies at a glance
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