AndTech to Hold Seminar on August 17 (Mon) Titled "Product Development and Food Packaging Technology/Needs in the Prepared Meal, Meal Kit, and Delivery Service Market - Planning for High-Value-Added Products That Sell, Environmental Considerations, and Demands for High-Function Packaging & Latest Trends"

AndTech Inc. (Headquarters: Kawasaki City, Kanagawa Prefecture, President: Masao Toyama, hereinafter referred to as AndTech) will hold a "Meal Kits and Prepared Meal Packaging" seminar as part of its Zoom lecture series for R&D support. This seminar will feature leading instructors.

The seminar will cover product development in the prepared meal, meal kit, and delivery service markets, as well as food packaging technology and needs, explaining the planning of high-value-added products that sell, environmental considerations, demands for high-function packaging, and the latest trends!

This seminar is scheduled to commence on August 17, 2026.

Details: https://andtech.co.jp/seminars/1f1746f5-dfcd-6f9e-9847-064fb9a95405

Live Web Seminar Outline

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Theme: Product Development and Food Packaging Technology/Needs in the Prepared Meal, Meal Kit, and Delivery Service Market

~Planning for High-Value-Added Products That Sell, Environmental Considerations, and Demands for High-Function Packaging & Latest Trends~

Date and Time: August 17, 2026 (Mon) 10:30-16:30

Participation Fee: 66,000 yen (tax included) *Materials will be distributed electronically

URL: https://andtech.co.jp/seminars/1f1746f5-dfcd-6f9e-9847-064fb9a95405

Web Distribution Format: Zoom (URL will be sent after registration)

Seminar Content Structure

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- Program and Lecturers -

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Part 1: Prepared Meal Market and Product Development Points

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Lecturer: Kazuho Kodama, Division Manager, Nihon Shokken Holdings Co., Ltd.

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Part 2: Trends in Food Packaging for Meal Kits, Prepared Meals, Convenience Stores, and Delivery Services, and Responses to Environmental and Functional Advancements

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Lecturer: Mitsuhiro Sumimoto, Director, Sumimoto Technical Office

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Part 3: Environmental Considerations for Convenience Store Prepared Meal Packaging

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Lecturer: Hisao Sato, Packaging Technical Specialist, Mitsubishi Corporation Packaging Ltd.

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Part 4: Product Development of Meal Kit "Kit Oisix" and Demands for Packaging Technology

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Lecturer: Satomi Kanda, Manager, Oisix EC Business Division / Sales Planning Office, Oisix Ra Daichi Inc.

Knowledge to be Gained and Technical Issues to be Resolved in This Seminar

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- External environment surrounding the prepared meal and惣菜 (prepared side dish) market in 2027 and changes in consumer awareness

- Menu trends in惣菜 (prepared side dish) to watch in Spring/Summer 2027

- Keywords for enhancing product appeal through added value (ingredients, flavor development, texture, etc.)

- Hints for identifying next best-selling products and creating sales floor strategies based on data

- Types of packaging formats, packaging technologies for freshness preservation, and systems and technologies for recycling used packaging materials

- The product development process at Oisix Ra Daichi Inc., which thoroughly captures customer needs

- Specific processes for menu development and improvement that support the sustainable growth of "Kit Oisix"

- Practical qualitative interview methods to correctly elicit latent customer needs and "passion"

- The role that meal kit planners expect from containers and packaging to enhance product added value

Seminar Participation Format

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This will be a live online seminar using the web conferencing tool "Zoom".

Details will be provided after registration.

About AndTech Inc.

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We provide research and development support services that offer information to clients engaged in R&D across a wide range of fields, including chemicals, materials, electronics, automotive, energy, medical devices, food packaging, and building materials.

We offer various services, starting with "Technical Training Courses/Seminars," "Lecturer Dispatch," "Publications," "Consultant Dispatch," "Market Trend Surveys," "Business Matching," and "Business Development Consulting," with a lineup of top-tier instructors.

We provide effective support for clients to listen to their voices and advance into desired new business areas and markets.

https://andtech.co.jp/

AndTech Inc. Technical Training Course List

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We hold numerous monthly online seminars by leading instructors.

https://andtech.co.jp/seminars/search

AndTech Inc. Book List

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We publish books on carefully selected, high-demand themes.

https://andtech.co.jp/books

AndTech Inc. Consulting Services

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We dispatch highly specialized technical consultants with extensive experience and achievements.

https://andtech.co.jp/business-consulting

Inquiries Regarding This Matter

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AndTech Inc. Public Relations Representative: Aoki

Email: pr●andtech.co.jp (Please replace ● with @)

All items in the program below (please view if you are interested in details)

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Part 1: Prepared Meal Market and Product Development Points

【Lecture Summary】

The prepared meal and惣菜 (prepared side dish) market has grown to become a pillar supporting household dining.

However, 2027 will see significant shifts in the environment surrounding consumers, including changes in household finances such as a consumption tax reduction and Engel's coefficient exceeding 28%, and an increase in "single-person use" at home.

This seminar will explain "selling" menus for惣菜 (prepared side dishes) in Spring/Summer 2027 and keywords for added value in ingredients and flavor development that enhance product appeal, based on the latest data, taking into account these changes in the external environment and consumer awareness.

It will clarify from data what kind of products will be chosen and how they can be utilized on the sales floor in an era where "saving consciousness" and "reward demand" coexist.

This seminar is recommended for those who want to grasp the "reasons for selling" and gain hints directly applicable to product planning and sales floor creation.

【Program】

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1. External Environment Surrounding the Prepared Meal and惣菜 (Prepared Side Dish) Market in 2027 and Changes in Consumers

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1-1. Consumption tax reduction, Engel's coefficient exceeding 28% - Impact of changes in household finances on food expenditure

1-2. Polarization of consumption where "saving consciousness" and "reward demand" coexist

1-3. Changes in the dining table due to the increase in "single-person use" at home and the rise in female employment rates

1-4. Shift of men to supermarket (SM)惣菜 (prepared side dishes) and motivation for store visits driven by "deliciousness"

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2. Key Menus for Spring/Summer 2027 Interpreted Through Data

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2-1. In-depth analysis of currently growing惣菜 (prepared side dish) categories based on the latest data

2-2. New trends in main dishes - noodles, fried rice, hamburgers, hot dogs, tacos

2-3. Capturing snacking and "add-on" demand - light meals, salads, potatoes, donuts

2-4. "Freshly made" feel and specialization enhanced by grilling and charcoal grilling

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3. Added Value Keywords That Create "Sales" - How to Enhance Product Appeal

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3-1. Differentiating with ingredients - cheese, corn, tofu, potatoes, perilla, lemon

3-2. New standards in flavor development - Saikyo miso, Taiwanese/Korean tastes, sauce supremacy (dip gourmet, chunky sauce)

3-3. Value appealing to the five senses - aroma, texture, visual appeal of "black"

3-4. Capturing time slots - "morning" demand and light meal proposals

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4. Utilizing Keywords in Product Development and Sales Floor Creation

~Unraveling future target products from mass retailer ID-POS data and data from 130,000 monitors~

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4-1. Direction of target categories and products by business format (SM/CVS)

4-2. Conditions for the next hit product as indicated by data

4-3. Hints for applying keywords to your company's product planning and sales floor creation

【Q&A】

【Lecture Highlights】

Specifically presents keywords for "selling"惣菜 (prepared side dishes), ingredients, and flavor development for Spring/Summer 2027, based on mass retailer ID-POS data nationwide and monitor data from 130,000 individuals.

Provides hints directly applicable to tomorrow's product planning and sales floor creation from both data-backed and on-site perspectives.

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Part 2: Trends in Food Packaging for Meal Kits, Prepared Meals, Convenience Stores, and Delivery Services, and Responses to Environmental and Functional Advancements

【Lecture Summary】

Due to factors such as aging populations, smaller family sizes, changes in work styles, abnormal weather, and societal shifts, the living environment is constantly changing, leading to fewer home-cooked meals and reduced cooking time.

Food is essential for people's lives, and the purchase of delivered meals and pre-cooked ingredients is increasing.

Packaging related to these also naturally changes, with environmental considerations and packaging material costs becoming major challenges.

【Program】

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Introduction

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1. Packaging for Pre-cooked Foods

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1-1. Ingenuity in maintaining freshness and deliciousness

1-2. Examples of ingenuity for takeout items

1-3. Examples for frozen products

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2. Challenges in Packaging for Pre-cooked Foods

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2-1. Shelf life

2-2. Microwave heating

2-3. Disposal of packaging after consumption

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3. Future of Packaging for Pre-cooked Foods

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3-1. Environmental considerations

3-2. Functionalization of packaging

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Conclusion

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【Q&A】

【Lecture Highlights】

The environment surrounding meals is undergoing significant changes due to shifts in consumer lifestyles, the increase in nuclear families and single-person households, etc. Consumers are increasingly using processed and pre-cooked foods, not just purchasing ingredients and cooking them. Pre-cooked foods also vary in their storage conditions, including ambient, refrigerated, and frozen.

Furthermore, methods of supply are diversifying, including when purchased and brought home, or delivered. This presentation will explain how packaging is useful in such situations and what the future of packaging will look like.

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Part 3: Environmental Considerations for Convenience Store Prepared Meal Packaging

【Lecture Summary】

With the growth of the convenience store market, prepared meal packaging has been required not only to improve convenience and product value but also to address the reduction of environmental impact.

This lecture, by an instructor who has observed the changes in the convenience store prepared meal market for approximately 40 years, will explain the evolution of environmental considerations in packaging, using abundant data and photographs.

It will review various measures taken in response to the challenges of each era, such as reducing plastic usage, utilizing biomass materials, using recycled materials, switching to paper packaging, and initiatives for food loss reduction, and will consider future directions.

【Program】

1. Introduction

2. Past Environmental Initiatives

3. Efforts to Reduce Plastic Usage

4. Introduction of Biomass Plastics

5. Transition to Recycled Materials

6. Switch to Paper Containers

7. Extending Product Shelf Life

8. Eliminating Waste

9. Conclusion

【Q&A】

【Lecture Highlights】

Having been involved with convenience store prepared meal packaging for about 40 years, I have witnessed firsthand the environmental measures taken alongside market expansion.

My greatest strength is the ability to clearly explain the industry's history and the evolution of technology and trends with practical examples.

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Part 4: Product Development of Meal Kit "Kit Oisix" and Demands for Packaging Technology

【Lecture Summary】

"Kit Oisix," Oisix's meal kit, has surpassed 200 million cumulative shipments. Behind its growth lies a strong development culture that thoroughly incorporates "customer feedback" into product development and service improvement.

This course will explain how Oisix incorporates "customer feedback" into its development through practical examples, and how to conduct effective interviews to generate hits. Furthermore, from the front lines of development and sales, it will present real-world needs and future demands for container and packaging technology to ensure freshness during delivery and ease of cooking.

【Program】

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1. Customer-Centric Product Development and "Kit Oisix"

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1-1. Oisix Ra Daichi and "Kit Oisix"

1-2. Development culture that thoroughly "listens to customer feedback"

1-3. Patterns of utilizing customer feedback and specific examples

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2. Insight Discovery and Interview Practice

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2-1. Designing interviews to define objectives, hypotheses, and target participants

2-2. Key points for interviews to elicit "passion"

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3. Kit Oisix, Deli Oisix, and Demands for Packaging Technology

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3-1. New service "Deli Oisix" and "ultra-time-saving" needs

3-2. Expectations for packaging materials from the meal kit development front lines

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4. Conclusion

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【Q&A】

【Lecture Highlights】

From the perspective of planning and overseeing "Kit Oisix," which has surpassed 200 million cumulative shipments, I will provide "real know-how for product development and improvement that customers truly choose," which cannot be seen from data or meeting rooms alone, and the challenges in food packaging that the development site faces. The lecturer has research and development experience at overseas companies involved in semiconductor design and manufacturing, and is well-versed in semiconductor devices centered on silicon. Based on this experience, they are currently promoting research and development of semiconductor device technology based on science and technology as a university researcher.

* Product and service names mentioned in this press release are trademarks or registered trademarks of their respective companies.

* The content of this press release is current as of the date of announcement. It is subject to change without notice.

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