About 9% of all eggs produced in Japan, or roughly 230,000 tons, are transformed into Kewpie products. Kewpie has become an egg expert, as they are the main ingredients of mayonnaise, and has devoted itself to the challenge of pursuing the full use of eggs without any waste.
The mainstay products of this segment are egg material products such as liquid, frozen and dried eggs provided to food manufacturers that make confectionery, breads, kamaboko (steamed fish cakes), chikuwa (tubular fish cakes), hams, sausages and other foods. Kewpie uses egg shells as calcium reinforcing food products. Moreover, the Company thoroughly uses even membranes attached to egg shells without any waste.
The segment also sells omelets and other processed egg products, including Torotto Egg that keeps a scrambled egg consistency with an over easy texture even when heated, to the food service industry and vendors (like convenience stores, etc.)
Fully utilizing its proprietary technologies fostered over the years, the Company will also further refine processing technologies to focus on the expansion of our product lineup as well as to expand our sales channels to the food service market.