Kikkoman

Recent Innovation Focus

• •Shelf stability and safety risks from lactic acid bacteria and allergen cross-contamination in plant-based milks managed through digital flavor compatibility systems
• •Aroma profile inconsistencies and insufficient lactic acid concentrations in specialized liquid seasonings resolved via fermentation stabilization techniques
• •Nutritional and sensory deficiencies caused by low bioactive compound yields in standard koji fermentation addressed through genetic engineering of filamentous fungi