Healthy microwave food option spreads to Japan

10 Oct 2012

121008 Press release New MicVac Customer in Japan.pdf - Adobe Acrobat Professional

Fujicco Co., Ltd., one of the leading food producers in Japan, has launched products with the MicVac method, into the Japanese market. The new customer is a result of the close cooperation between MicVac and DNP. Fujicco’s brand Oissina! (Tasty!) will provide the Japanese market with a high quality range of complete ready meals.

The chilled food sector in Japan has now been expanded with high quality, extended shelf life products, produced using the MicVac technology. In their factory outside Tokyo, Fujicco Co., Ltd. recently installed a MicVac line to produce a range of ready meals that today are distributed through the Family Mart convenience stores and various supermarkets.

The product range currently consisting of five recipes are added value products where taste and quality are the most important factors. “Fujicco evaluated different production technologies, but when it came to nutrition, product quality and innovation level, MicVac was the right choice for them”, says Hirokazu Kushioka, Manager of the MicVac team within DNP.

The cooperation between MicVac and DNP started two years ago and now the first commercial products are being launched in Japan. The interest from the industry in high quality chilled ready meals with both convenience and extended shelf life is definitely recognized. “We are very proud that Fujicco has launched their Oissina! high quality products with the MicVac method. Our cooperation with DNP has from the start been very satisfying. We are all very proud of our joint success”, says Johan Zetterberg, VP Business Development, MicVac.

For over 50 years since its foundation, Fujicco has been supplying healthy foods made with traditional Japanese ingredients adapted to the demands of modern life. Fujicco is a unique company, highly regarding ‘Preventive Nutrition’. Through investigation of Japanese traditional foods, they hope to find the health functional components. By providing and applying them, they want to make a social contribution for building a healthier dietary culture.

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