Ajinomoto Co., Inc. · TSE:2802
Ajinomoto — ESG Presentation (March 2016)
34 slides from Ajinomoto's sustainability presentation, Mar 24, 2016
Slide 1: Briefing on Various ESG-related Initiatives by Ajinomoto Group
Briefing on Various ESG-related Initiatives by Ajinomoto Group -Workshop on “Umami” and MSG- March 24, 2016 Hiromichi Ono Member of the Board & Corporate Vice President Ajinomoto Co., Inc. 1
Slide 2: Review of 1st ESG Meeting
Review of 1st ESG Meeting Overview Time and date: March 27, 2015 (Fri)15:30 - 17:00 Venue: Ajinomoto Co., Inc. Participants: 30 Japanese institutional investors, and 5 others Title: Briefing on Various ESG-related Initiatives Contents: 1. FY2014-2016 medium-term management plan, medium to long-term
Slide 3: Changes to UN SDGs, COP21 and other Int'l Frameworks
Changes to UN SDGs, COP21 and other Int’l Frameworks Targeting everyone, everywhere Improved nutrition specified for the first time <SDGs> Common goals for 2030 No POVERTY for the international community adopted at the UN Summit on Sep 25, 2015. End poverty in all its The earlier millennium goals (M
Slide 4: Challenge of Nutrition and Food Resources Faced by Japan
Challenge of Nutrition and Food Resources Faced by Japan Double Burden Malnutrition Simultaneous progress of over nutrition and protein malnutrition Metabolic syndrome: over nutrition in middle and old age (unbalanced diet and nutrient intake) Locomotive syndrome: under nutrition in old age (especia
Slide 5: Ajinomoto Group's Materiality
Ajinomoto Group’s Materiality Mapping of materiality items studied and identified by Ajinomoto Group Items that are deeply linked to the issues faced by 21st century mankind 5
Slide 6: ASV (Ajinomoto Group Shared Value) Overview
ASV (Ajinomoto Group Shared Value) Overview Objective of Corporate (Business) Activity Creation of Social shared Economic value value value Solving social and Pursue profits human issues Improve profits - Social action program and - CSR competitiveness Identify shared values with society unique to A
Slide 7: Business Initiatives to Tackle Nutrition and Food Resource Issues
Business Initiatives to Tackle Nutrition and Food Resource Issues Issues Specialty to be used What Ajinomoto Group can do/output Nutrition Metabolic syndrome Tasty, nutritionally balanced, - Reduce salt but maintain taste by leveraging dashi simple and umami: low salt HONDASHI®, YASASHIO®, etc. in m
Slide 8: Strengthening Corporate Governance
Strengthening Corporate Governance Human resources, rules and organization – the three-prong reform One’s own career path design = create opportunity for self realization Promotion of diversity April 2016 onwards <Human resources> Revise the personnel system of core positions *Right person for the r
Slide 9: Establishment of Global Corporate
Establishment of Global Corporate Global Corporate established by Global HQ Aims - Enhance corporate brand appeal - Promote diversity - Strengthen professional service Planned target Global human resource management, global functions communications, corporate planning, finance, legal (red letters: n
Slide 10: Toward the correct understanding of umami and MSG
Toward the correct understanding of umami and MSG March 24, 2016 Kumiko Ninomiya, Ph. D. Ajinomoto Co., Inc. Corporate Fellow Global Umami Communications 10
Slide 11: Amino acids in various foods
Amino acids in various foods © UIC 2015 11
Slide 12: Amino Acids and Protein
Amino Acids and Protein Taste Tasteless Free amino acids Protein © UIC 2015 12
Slide 13: Total and free amino acids in chicken
Total and free amino acids in chicken (mg/100g) Total amino acid composition of chicken 4000 グルタミン酸 glutamate 3000 2000 1000 0 Water 70.8g/100g Free amino acid composition of chicken Protein 19.4g/100g (mg/100g) 300 グルタミン酸 glutamate 200 100 0 13 (Kagawa Education Institute of Nutrition (2015), K. Ni
Slide 14: Total and free amino acids in tomatoes
Total and free amino acids in tomatoes (mg/100g) Total amino acid composition of tomato 250 200 グルタミン酸 glutamate 150 100 50 0 (mg/100g) glutamate Water 94.0g/100g Protein 0.7g/100g 250 200 150 Free amino acid composition of tomato 100 50 0 © Umami Information Center (Kagawa Education Institute of Nu
Slide 15: Taste of free amino acids
Taste of free amino acids Umami Sweet Bitter H CH3 N CH3 NH CH3 CH3 NH2 O CH3 NH2 O OH N OH CH3 NH2 N OH CH3 C CH3 SH S CH3 OH NH 15
Slide 16: Glutamate: the most abundant amino acid in nature
Glutamate: the most abundant amino acids in the nature Why is glutamate so abundant in the nature? (Vernon R. Young and Alfred M. Ajami, 2000) Glutamate’s function ・Constituent of protein (20-40% of protein is glutamate) ・Taste component in foods ・Send signal on from tongue and to brain for protein
Slide 17: Discovery of umami
Discovery of umami Major taste components in Japanese soup stock ‘konbu dashi’ Glutamate 56 mg/100ml Aspartate 50 mg/100ml Mannitol 1 g/100ml Sodium 49 mg/100ml Potassium 54 mg/100ml Kikunae 池田菊苗 Ikeda （K. Ninomiya, 2010) An attentive taster will find out something common in the complicated taste of
Slide 18: Seaweed 'konbu' and umami
Seaweed ‘konbu’ and umami Dr. Kikunae Ikeda succeeded in extracting 30g of glutamate from 12kg of ‘konbu’ The picture above shows a fifth of the above amount: 2.4kg of ‘konbu’ and 6g of AJI-NO-MOTO® Ref. 1kg of ‘konbu’ = ¥1,000 glutamate extracted from ‘konbu’ = ¥4,000/g 18
Slide 19: Total amino acids in wheat flour and soy beans
Total amino acids in wheat flour and soy beans (mg/100g) 3000 Wheat flour 2000 1000 0 8000 Soy beans 6000 4000 2000 0 19
Slide 20: New products, MSG and bouillon cube, invented in Japan and Europe
New products, MSG and bouillon cube, invented in Japan and Europe based on the traditional dietary culture (m/100ml) 30 Free amino acids in 1909 traditional Japanese soup stock 20 Kikunae Ikeda 10 (1864-1936) Isolate glutamate from gluten to 0 produce MSG. Ser Met Val Cys Ile Leu Tyr Phe Trp His Lys
Slide 21: Production of seasoning based on amino acids
Production of seasoning based on amino acids Umami seasoning (MSG) Hydrolyses 1909 Protein Free amino acids mixture (Wheat or soy beans) Bouillon cube 1908 21
Slide 22: Inexpensive seasonings that mass production possible
Inexpensive seasonings that mass production possible New seasonings from the end of 19th century to the early 20th century All products except Japanese made from amino acid mixture. 1847 Concentrated beef extract developed by Justus von Liebig, cheap and nutritious meat substitute. 1886 Ready-made s
Slide 23: Amino acids are essential for living bodies
Amino acids are essential for living bodies All of the creatures is making glutamate in the body. Microbe Plant Animal 23
Slide 24: Microbes create various substances
Miclobe create various substances Fermentation Lactose （Sugar in milk） Process of making yogurt Lactic acid bacterium Lactic acid Glucose Fermentation Glutamatic acid bacterium Glutamatic acid 24
Slide 25: Glucose for fermentation from natural materials
Glucose for fermentation from natural materials Glucose in molasses Sugar cane Molasses Enzymatic degradation Starch from corn or cassava Starch is a long chain of glucose 25
Slide 26: Neutralization makes MSG from glutamate
Neutralization makes MSG from glutamate Neutralization by sodium hidroxide Glutamatic acid MSG Low solubility (Mono Sodium Glutamate) Taste: Weak sour taste Easily soluble in water Taste: Umami Glutamate Na ion Glutamate ion H ＋ Na OH ＝ MSG Glutamatic acid Sodium hydroxide H OH Water (H2O) 26
Slide 27: Traditional umami foods around the world
Traditional umami foods around the world © UIC 2015 27
Slide 28: Umami Summit in Milan
Umami Summit in Milan Master umami, transform your foods! Organized by Ajinomoto Co., Inc. July 10, 2015 University of Gastronomic Science Italy Gabriella Morini Fermenting, drying and salting are processes for preserving food and making food more tasty. These processes are also developed ways to in
Slide 29: Devise for eating delicious and low-salt
Devise for eating delicious and low-salt Effect of MSG on pleasantness of low Study on rate of consumption of low-salt meal salt clear soup of 20 inpatients Test meal 1: regular meal (NaCl: 10 g/day) Test meal 2: low-salt meal (NaCl: 7 g/day) + GluMg Period: 2 weeks for each test meal Salt Average N
Slide 30: Eat Umami, Eat Less
Eat Umami, Eat Less Understanding the role of umami TIME magazine’s in appetite control. /Sussex Univ. online edition ‘Umami flavor enhances appetite but Eat Umami, Eat Less also increase satiety’ By Alexandra Sifferin, 7.21.2014 published in American Journal of Calories count when it comes to Weigh
Slide 31: Underserved Reputation?
Underserved Reputation? Is MSG bad for you? August 2014 Consumer education on MSG PDF and you tube http://youtu.be/VJw8r_YWJ9k Related web articles: 48 articles in 15 countries (US, Canada、UK, Regalia、Poland、India、Malaysia、Singapore、Sri Lanka、Korea、Australia） -There is no chemical difference between
Slide 32: 'Washoku' is Future Food
‘Washoku’ is Future Food Message from Japan Pavilion at Expo Milano 2015 ‘Dashi’ is the base of ‘washoku’ (Japanese cuisine) and forms the essence of Japanese palate. ‘Dashi’ satisfies us in terms of both taste and nutrition with its rich umami components. Nevertheless, it contains less fat and suga
Slide 33: Japanese Food Culture: Overseas Expansion Prospects
Japanese Food Culture: Overseas Expansion Prospects Japanese cuisine has been increasingly attracting interest 2020 after ‘washoku’ was registered Tokyo 2020 Olympics as an Intangible Cultural & Paralympics Heritage by UNESCO in 2013 2019 Tokyo Pre-Olympic 2018 2018 FIFA World Cup RussiaTM 2016 Rio
Slide 34: We aim to solve social issues originating from nutrition and food resources
We aim to solve social issues originating from nutrition and food resources and become a sustainable global food company group.