Changing Society and the Future Through Food: Calbee, FamilyMart, and Mizkan Discuss Challenges to Well-being

Nippon Broadcasting's "Deloitte Touche Group presents Eriina Arai Leader's NEXT↗" (Wednesdays, 9:00 PM - 9:30 PM), hosted by freelance announcer Eriina Arai, has been on air for approximately five months since its launch last November, and this marks its final episode. Three key figures related to food appeared as guests at a public recording held at Deloitte Touche Innovation Park, discussing their companies' initiatives, social significance, and future outlook.

First, Hidemasa Yanai, General Manager of the New Business Promotion Division at Calbee, Inc., spoke about expanding into new business areas beyond existing frameworks.

"Body Granola" is a service that provides personalized granola tailored to an individual's gut microbiota based on microbiome testing. Yanai explained that its feature is to "visualize unseen bodily conditions and propose food tailored to each individual," aiming for positive health effects by promoting the production of short-chain fatty acids through granola consumption. Calbee also discovered ceramide components in potato peels and sells potato ceramides, which are said to be effective for both skin moisture and elasticity, as supplements. Furthermore, they have embarked on the development and expansion of plant-based milk, stating their goal is to "realize customers' well-being through food."

Regarding the role of the company, Yanai explained that snacks are not merely food but create "enjoyment" that enlivens conversations with friends and smooths human relationships, thus taking on the role of "creating deliciousness and enjoyment." As a large corporation that uses a significant amount of agricultural produce, he also mentioned their commitment to "addressing responsibilities towards agriculture and the global environment."

Next, Hiroyuki Osawa, General Manager of the Sustainability Promotion Department, Marketing Division at FamilyMart Co., Ltd., stated that the company promotes social contribution activities centered on three themes: environmental initiatives, solving social issues, and respecting diversity.

Utilizing its nationwide network of stores, FamilyMart supports the operation of children's cafeterias and conducts food drives (food donations) where surplus food from homes is collected. Furthermore, they revamped the discount stickers for products nearing their expiration date from a simple "XX yen off" display to a design featuring a crying onigiri character and the message "Please help me," which resulted in increased sales. Osawa revealed that this initiative is estimated to have reduced food waste by 3,000 tons across stores nationwide.

As for the company's role, Osawa cited its function as a reliable life infrastructure, providing rapid product supply during disasters and selling subdivided emergency rice during rice riots. For major issues that cannot be solved by a single company, such as food loss and climate change, he expressed the idea of leveraging their nationwide store network as a hub for solving social issues, transforming small actions into significant social contributions.

Finally, Kenji Yoshikawa, General Manager of the ZENB Business Division at Mizkan Co., Ltd., explained the new brand "ZENB," stating, "We want to deliver a well-being diet that is delicious, good for the body, and kind to the planet, using as much of the whole plant as possible."

Yoshikawa introduced 100% bean-based, gluten-free, low-carb noodles made from whole beans, including their thin skins, and soups and curries that utilize powdered vegetable peels and cores that were previously discarded, revealing their contribution to food loss reduction. He stated, "Healthy foods often sacrifice deliciousness. But we must not lose the joy of eating," emphasizing the importance of balancing health and taste.

The philosophy of creating new value by utilizing discarded materials is said to be inherited as a historical tradition of Mizkan, which started with sake brewing and created "kasuzu" (sake lees vinegar) from discarded sake lees.

Consideration for individual health, the joy of food, and the global environment...