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Value
Innovato
ato
or
Res ea rch & De ve l op me n t of
Aj inomot o G r oup
R&D of Ajinomoto Group
R&D Network
Russia
ZAO AJINOMOTO-GENETIKA Research Institute (AGRI) *
Europe
AJINOMOTO FOODS EUROPE S.A.S.
AJINOMOTO EUROLYSINE S.A.S.
S.A. Ajinomoto OmniChem N.V.
Ajinomoto Poland Sp. z.o.o.
Southeast Asia
Ajinomoto Co.,(Thailand) Ltd.
PT Ajinomoto Indonesia
AJINOMOTO PHILIPPINES CORPORATION
Ajinomoto (Malaysia) Berhad
Ajinomoto Vietnam Co.,Ltd.
Wan Thai Foods Industry Co., Ltd.
Food
North America
AJINOMOTO NORTH AMERICA, INC.
Ajinomoto Althea, Inc.
Japan
AJINOMOTO Co., Inc.
AJINOMOTO PHARMACEUTICALS CO.,LTD.
Ajinomoto Frozen Foods Co., Inc.
Ajinomoto Fine-Techno Co., Inc.
Knorr Foods Co., Ltd.
AJINOMOTO BAKERY CO., LTD.
Ajinomoto Packaging Inc.
China
SHANGHAI AJINOMOTO FOOD RESEARCH AND DEVELOPMENT CENTER CO., LTD. *
Ajinomoto (China) Co., Ltd.
Amoy Food Ltd.
Shanghai Amoy Foods Co., Ltd.
South America
Ajinomoto do Brasil Ind. e Com. de Alimentos Ltda.
Ajinomoto del Peru S.A.
Bioscience Products & Fine Chemicals
Pharmaceuticals & Health
*R&D group companies
The Ajinomoto Group has R&D hubs around the world, and is building an organizational structure
to promote strategic R&D linked more closely with business operations, while exchanging human
resources globally. Efforts are focused on strengthening collaboration among the three research
laboratories of Ajinomoto Co., Inc. and the R&D departments of group companies, while also making
active use of open innovation with research institutions and other companies in Japan and overseas.
As group companies specializing in R&D, SHANGHAI AJINOMOTO FOOD RESEARCH AND
DEVELOPMENT CENTER CO., LTD. conducts R&D in the field of food products and ZAO
AJINOMOTO-GENETIKA Research Institute
(AGRI) in Russia conducts R&D on amino
acid/nucleotide-producing fermentative microorganisms. R&D is undertaken through cooperation
with the R&D departments of group companies, including AJINOMOTO PHARMACEUTICALS CO.,
LTD., Ajinomoto Frozen Foods Co., Inc., Ajinomoto Fine-Techno Co., Inc., Knorr Foods Co., Ltd.,
and S.A. Ajinomoto OmniChem N.V. (Belgium). In addition, group companies in Thailand, Indonesia,
Brazil, the U.S.A., France and China contain Regional Technology Centers that function as overseas
bases for fermentation technology and food product development.
R& D of Ajinomoto Group
R&D Network
R&D Organization Chart
Business Units
Group Companies
R&D Planning Dept.
Production Units
Institute of Food
Sciences and
Technologies
Research Institute for
Bioscience Products
& Fine Chemicals
Research Labs of
Group Companies
Intellectual Property Dept.
Institute for Innovation
R&D Overview
R&D Expenditures : ￥32,228 million*
*Financial results for the year ending March 2015
Main Location : 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa, 210-8681, Japan
R& D of Ajinomoto Group
Institute
for Innovation
MISSION
Pursuing Dreams : Institute for the seeds of tomorrow
Bringing innovation to the entire value chain
of business and pursuing the seeds of tomorrow
at the global level
The Institute for Innovation deals with the development of a common basic technology that
spans each business, and carries out R&D to support future growth, such as new product
development in the overlapping areas of Food,
Bioscience Products & Fine Chemicals, and
Pharmaceuticals & Health, as well as generation of new businesses driven by cutting-edge
technology. Furthermore, the institute plays a leading role in managing production technology
for more than 100 domestic and overseas production sites of the Ajinomoto Group.
The Institute for Innovation is responsible for searching seeds that can be used in the
Ajinomoto Group s manufacturing process, while promoting various research fields that serve
a s o u r t e c h n i c a l f o u n d a t i o n t h a t c o n n e c t s t h e s e fi e l d s o r g a n i c a ll y . T h e e x i s t i n g r e s e a r c h
projects are deepened, and a synergetic effect, unachievable by other institutes, is created by
blending our expertise.
Furthermore, based on a broad, open and innovative network of universities and research
institutes all over the world, the Institute for Innovation fuses the Ajinomoto Group s
technologies and frontier sciences of world leaders to develop unique and intelligent
technologies, creating the seeds of tomorrow for the future of people and the earth.
Contributing to the wellness and happiness of
people around the world through Deliciousness
For more than a century since the discovery of umami by Dr. Ikeda, we have strived to
scientifically unravel the concept: good taste stimulates digestion. We have investigated
precise characterization of the physiological roles of amino acids in the body, as well as new
applications of glutamate and taste perception at the molecular level.
By utilizing the strengths of the Ajinomoto Group, fermentation technology using
microorganisms and enzyme application technology, we will continue to search for substances
of new values, and conduct research on innovative manufacturing technologies.
R&D of Ajinomoto Group
Institute
for Innovation
Pursuing Dreams : Institute for the seeds of tomorrow
Frontier Fusion Research
Researchers specializing in different fields of microorganisms, proteins, organic synthesis, natural
substances, and high polymers have gathered in one group to create new values. Based on new
findings obtained from amino acids research, application of amino acids and their derivative
substances to protein engineering is investigated, new taste substances such as sweeteners are
explored, and functional substance research of amino-acid-based polymeric materials is carried out, to
further expand possibilities for creating new products. This fusion of biology and chemistry research
will provide higher added-value for our customers.
Research on Physiology, Nutrition, and Taste of Amino Acids
Research on amino acid functions is carried out in cooperation with researchers throughout the world
in terms of physiology, nutrition, and taste. A human taste perception study identified umami as the
fifth basic taste, separate from the other four tastes (sweet, salty, bitter, and sour).
Our recent physiological research is conducted with an aim to find new health values of umami
substances through approaches such as the analysis of brain recognition or perception of umami,
analysis of the receptor mechanism for umami substances in the digestive tract, and identifying the
physiological role of umami.
New Materials and Biotechnology Research
Discovery and development of novel metabolites from microorganisms and the
use of genomic information are compiled, leading to innovative and
eco-friendly bio-manufacturing system.
Using extensive microorganism library, we seek to identify the functions and
reaction mechanisms of new enzymes. We then apply this scientific
knowledge to the development of new materials such as foods or new
Searching for
manufacturing technologies. Furthermore, research of new materials which
useful enzymes
can be applied for environmental protection is carried out through the
analysis of the genes and metabolites of plants.
R&D of Ajinomoto Group
Institute
for Innovation
Pursuing Dreams : Institute for the seeds of tomorrow
Playing a Central Role in Supporting
the Quality of the Ajinomoto Group R&D
For the safety of customers, the Institute for Innovation plays a central role in assuring the
product safety, benefits and quality of the entire Ajinomoto Group.
Safety Research
The Ajinomoto Group R&D thoroughly conducts research relating to safety, starting with the
evaluation of the safety of sodium glutamate. The Institute for Innovation performs safety tests on
many items, including nucleotides-related substances, amino acids, pharmaceuticals, fine chemical
products, and sweeteners.
Rigorous human use and safety tests are conducted to ensure the peace of mind of customers when
they use our products. This approach in our product development is highly valued by our customers.
Analytical Technology
In order to assure and further improve the safety of our products, new analysis methods are developed
and pursued to promote the quality of products of the entire Ajinomoto Group. Regarding amino acids,
technologies that enable quick analysis at a high sensitivity are especially advantageous in quality
improvement.
The structural biophysical analysis section contributes to the development of pharmaceuticals and
industrial enzymes by utilizing the latest analytical equipment with relevant know-hows.
R&D of Ajinomoto Group
Institute
for Innovation
Pursuing Dreams : Institute for the seeds of tomorrow
For the Environment of the Earth
Pursuit of sustainable resource recycling engineering
We develop production technologies which take the overall manufacturing process into
consideration and achieve the most efficient use of resources for the entire product life cycle,
from product development, raw material production and procurement, to manufacture,
distribution, sales and service, and finally to disposal, and to optimize the resource utility and
minimize greenhouse gas emissions.
Production System Technology
In order to deliver products to customers quickly, accurately, and efficiently, a simple and flexible
supply system that uses various production system technologies, including industrial engineering and
computerization, has been constructed.
Energy Conservation and Environment-Related Technology
We extensively and actively pursue engineering for sustainable environment, from promotion of
energy conservation activities at production sites to packing materials that reduce environmental
impact, and ultimately the development of fundamental energy conservation technologies.
Furthermore, we utilize co-products derived from amino-acid fermentation to produce high
value-added products.
Institute of
Food Sciences and
Technologies
MISSION
R&D of Ajinomoto Group
Institute for Comprehensive Deliciousness
Global scientific research on everything concerning food
Customer-oriented product development
Scientific research on Deliciousness and contribution
to the food and health of people around the world
Since its establishment, Ajinomoto Co., Inc., has tirelessly and unrelentingly challenged
research on food. As a fundamental part of our day-to-day life, food continues to change with
time. Therefore, its research is also without end. The Institute of Food Sciences and
Technologies conducts various R&D activities related to food, aiming to provide deliciousness
to people around the world and contribute to their health and wellness. Furthermore, as an
ever-expanding global base of food R&D for the Ajinomoto Group, the institute not only
cooperates with domestic group companies in Japan, but also provides development support
and educational activities to group companies outside Japan.
Development of materials and technologies which create
new values for food and health
The Institute of Food Sciences and Technologies identifies key components and conducts
material development by fully utilizing analysis technologies on components of deliciousness
such as taste materials, flavor materials and texture improving materials. The institute
considers how to offer new value to our customers, not only by searching for materials, but
also by integrating feedbacks of these materials into products, and verifies matters related to
application and manufacture. To further guarantee the safety of food, advanced analysis
technologies have been developed to determine even extremely small amounts of harmful
components contained in foods. In addition, usability of health materials in supplements, etc.,
is verified from the standpoint of nutrition, and food processing technologies are developed.
Institute of
Food Sciences and
Technologies
R&D of Ajinomoto Group
Institute for Comprehensive Deliciousness
Global scientific research on everything concerning food
Product and application development with
customer satisfaction as the top priority
The Institute of Food Sciences and Technologies conducts development and commercialization
of household seasonings as well as commercial seasonings for restaurants and processed food
manufactures. In the process, the institute aims to create products with customer satisfaction
as the top priority, by fully utilizing its unique evaluation technologies which cover not only
taste but also consider usability and the environment, and by reflecting the cooking
techniques of top chefs in the manufacturing process. By using these products, the institute
develops applications which address technical issues faced by commercial customers.
Furthermore, the institute actively promotes the support of product development and
application development outside Japan, as well as the development and industrialization of
products that utilize health materials and amino acids to contribute to health.
R&D of Ajinomoto Group
Research Institute
for Bioscience Products
& Fine Chemicals
MISSION
An institute that creates new values
through discovering the full potential of amino acids
Opening up a new world of amino acids
by listening to the voice of customers and
with the world s No.1 amino acid technology
While focusing on the production and application development of amino acids, the Research
Institute for Bioscience Products & Fine Chemicals is committed to a series of activities
ranging from seeking new materials, carrying out research related to the manufacture of
products and creation of new applications through to technology development and
industrialization, in the fields of bioscience, food, pharmaceuticals, health, and in areas where
they overlap.
Furthermore, while taking advantage of its abundant domestic and overseas networks with
advanced scientific technologies, the institute works together with business units and other
related departments to promote research activities, and transmits new values of amino acids
to the world.
We appreciate the voice of customers above all else and offer solutions to various problems in
response to the demanding needs of our customers.
Novel technologies leading the world
Development of new materials and applications derived from amino acids
Amino acids have various functions; taste, nutrition, physiological and pharmaceutical functions.
As a pioneer and global leader of amino acids, we pursue possib le uses of amino acids and their
derivatives, nucleotides, and related substances, by taking full advantage of its wide range of
advanced technologies including biotechnology, synthetic chemistry, and chemical engineering.
By developing new materials and applications that positively meet the needs of customers, we create
materials with high added value and retail products such as advanced medical-related materials,
high-function seasonings and new cosmetic materials to provide solutions targeted at the market of
the next generation.
Research Institute
for Bioscience Products
& Fine Chemicals
R&D of Ajinomoto Group
An institute that creates new values
through discovering the full potential of amino acids
Biotechnology, fine chemicals and their fusion
We promote research and development and industrialization of amino acids,
peptides, nucleotides and their derivatives, by advanced technologies such as
(1) fermentation, (2) synthesis, (3) functional evaluation, and others. We are a
world leader in fermentation technology that utilizes the abilities of
microorganisms, synthetic technology that produces usable substances from
various raw materials, and functional evaluation technology that evaluates
nutritional and physiological functions and develops utilization methods. In
addition to these three main technologies, quality assurance and safety
3D Structure of
Peptidyl Transferase
evaluation based on the world s cutting-edge analysis technologies are also
advantages enjoyed by the Ajinomoto Group due to its unique technology
development strength.
In particular, a newly developed manufacture process which uses a hybrid
manufacturing method combining biotechnology and synthesis as a key
technology is utilized to manufacture proteins and peptides for
pharmaceutical applications, pharmaceutical intermediates, sweeteners, etc.
A global cooperation system that supports the world s No.1
amino acid business
Our efforts to become the world s No.1 amino acid business have been driven by our
achievements obtained in the course of constructing a global production system for amino
acids, namely, the selection of raw materials and microorganisms and development of
processes optimum for each location of our plants around the world.
To further improve production, we are carrying out research to improve the ability of
microorganisms in cooperation with ZAO
AJINOMOTO-GENETIKA Research Institute
(AGRI) in Russia. Production processes that use the improved microorganisms at the
Ajinomoto Group s plants around the world are mainly developed by the Research Institute
for Bioscience Products & Fine Chemicals in coordination with the Institute for Innovation,
Production & Technology Administration Center, and Technology Development Centers
adjacent to plants in each country. Within this R&D system, the Ajinomoto Group has
continued to accumulate expertise regarding the production of amino acids and nucleotides
over many years. In addition, services in consideration of the markets around the world are
provided in close coordination with the research departments of group companies outside
Japan, such as AJINOMOTO EUROLYSINE S.A.S. (France) which handles the commercial
production of amino acids, and S.A. Ajinomoto Omnichem N.V. (Belgium) which handles raw
material supply related to medical and chemical products.