Nagase Food Ingredients | LinkedIn (original) (raw)

About us

Founded in 1832, we are a global food solution provider with trading and manufacturing functions. We are present in 27 countries and our extensive network provides us good access to quality partners world-wide. The acquisition of Chemtex, Nagase Viita and most recently, Prinova, further strengthens our R&D capabilities and specialization in enzymes, functional saccharides, aromas, flavours and nutrient premixes. Our Group slogan “Delivering Next” expresses NAGASE’s value proposition, “Identify, Develop, and Expand”. Step by step, by stacking “next” on top of “next” together with our partners, we create a better future. Please visit our website to learn more or drop us an email at food@nagase.com.sg

Industry

Food and Beverage Services

Company size

5,001-10,000 employees

Headquarters

Singapore

Type

Public Company

Founded

1832

Specialties

Functional saccharides, enzymes, flavor systems, freshness extenders, healthy functional ingredients, savoury solutions, shelf life extenders, stabilizer systems, nutrient premix solutions, premix contract manufacturing

Locations

Employees at Nagase Food Ingredients

Updates

Revolutionizing Sushi Rice with TREHA™ At Nagase Food Ingredients, we understand that every ingredient in a dish contributes to its success—and sushi rice is no exception. Achieving the perfect balance of texture, moisture, and firmness is critical in sushi preparation, especially for foodservice operations, retail products, and high-end restaurants. That’s where TREHA™ comes in. TREHA™ is designed to maintain moisture levels in sushi rice, keeping it soft, glossy, and fresh—even when served hours after preparation. This not only enhances the customer's sensory experience but also reduces food waste, making it ideal for businesses seeking both culinary excellence and sustainability. Key Features of TREHA™ for Sushi Applications: 1) Moisture retention: Keeps rice soft and prevents dryness even after refrigeration. 2) Extended shelf life: Ideal for restaurants and retailers looking to maintain quality over time. 3) Enhances visual appeal: Maintains the gloss and texture that defines perfect sushi rice. With TREHA™, Nagase Food Ingredients offers a scientifically backed solution to ensure sushi rice stays just as fresh as when it was made, without compromising taste, texture or appearance. Deliver more than just great food—deliver an unforgettable dining experience.#NagaseFoodIngredients #TREHA #SushiInnovation #DeliveringNext #FoodScience #FoodService
Mastering Pastry Innovation with TREHA™ – A Story by Mashiko Hayashi At Nagase Food Ingredients, we are proud to collaborate with culinary innovators like Mashiko Hayashi, whose experience with TREHA™ showcases how small innovations can unlock major advances in pastry-making. From Excitement to Expertise: Mashiko Hayashi’s Journey with TREHA™ “When I first discovered TREHA™, I loved how it balanced the sweetness of my Italian meringue and buttercream. Over the years, it became indispensable in my kitchen, and I’ve been using it for over fifteen years in these applications. However, working with TREHA™ wasn’t always easy. When I tried using it in my nougat and guimauve recipes, I encountered some issues—the nougat wouldn’t set, and the guimauve lost its texture within a few days in the refrigerator. Determined to unlock its full potential, I collaborated with the Hayashibara team (Now Nagase Viita). I shared my recipes, and over the next month, they ran studies, providing valuable data that helped me refine my formulations. This partnership became an exchange of ideas and knowledge, allowing me to validate my hypotheses and truly master using TREHA™." Advice for Fellow Pastry Chefs “As chefs, we often stick to tradition to protect our craft, but embracing innovation opens doors to new possibilities. Without TREHA™, I wouldn’t have been able to achieve the vibrant colors of pâte de fruit and confiture. For chefs looking to explore TREHA™, it’s important to understand the science behind the recipes—knowing how ingredients interact, the correct ratios, and techniques is key. TREHA™ doesn’t replace sugar but enhances it, acting as an unsung hero that brings out sugar’s best qualities. I’ve learned more about the role of sugars in pastry by working with TREHA™ than through any other experience.” At Nagase Food Ingredients, we believe that blending tradition with innovation creates limitless possibilities. Whether you're developing a new recipe or refining a classic one, TREHA™ helps take your craft to the next level. *Hayashibara Co.,Ltd changes its corporate name to Nagase Viita Co., Ltd on April 1, 2024*#NagaseFoodIngredients #TREHA #PastryInnovation #FoodScience #DeliveringNext #ConfectioneryExcellence #CulinaryScience
Discover Another Method for Making Crispy Pumpkin Chips with TREHA™! In case you missed our previous post, we’re excited to share another delicious way to prepare crispy pumpkin chips, perfect as a snack! Using TREHA™ not only enhances the flavor but also ensures long-lasting crispiness and vibrant color. Here’s a step-by-step guide for creating these delightful snacks: 1.Slice: Cut the pumpkin into 1-3 mm thick pieces for optimal texture. 2.Prepare Syrup: In a pan, combine TREHA™ and water, bringing it to a boil to create a sweet syrup. 3.Infuse Flavor: Add the sliced pumpkin to the boiling TREHA™ syrup. You can either continue boiling or remove the pan from the heat to allow the pumpkin to absorb the syrup. 4. Dry: Drain any excess syrup, then spread the pumpkin slices on a silicone baking mat. Dry them overnight at 60ºC or for 2-3 hours at 80ºC in a food dryer or convection oven. Tips for Other Vegetables: To further optimize your results, try these techniques with a variety of vegetables: - Carrots: Slice to 1 mm thickness and boil in syrup for 15 minutes on low heat. - Asparagus: Slice to 1 mm thickness and boil in syrup for 1 minute and 30 seconds on high heat. - Lotus Root: Slice to 1 mm thickness, soak in water for 30 minutes, rinse, and boil in syrup for 3 minutes on high heat. -Radish: Slice to 2 mm thickness, remove syrup from heat, add sliced radish, and let it stand for 2 minutes. -Tomato: Slice to 3 mm thickness, pour boiling syrup over slices, cover with plastic wrap, and let it stand for 30 minutes. -Beets: Slice to 1 mm thickness and boil in syrup for 1 minute and 30 seconds on high heat. Get creative with these methods and bring a variety of crispy snacks to your Halloween festivities! If you're interested in learning more about incorporating TREHA™ into your recipes or would like a consultation on food ingredients, please feel free to message us or email us at food@nagase.com.sg.#TREHA #PumpkinChips #FoodInnovation #HealthySnacks #HalloweenTreats #CrispyChips #SnackInspo #Nagase #NagaseFoodIngredients #NagaseFoodIngredientsSingapore
Nagase Food Ingredients reposted this
🌸FREE WEBINAR INVITATION🌸 Food freshness and quality are crucial in production and supply chains, impacting consumer satisfaction and food waste. Quality and sustainability now drive consumer purchase decisions. Want to learn the secret to lasting freshness and quality with our patented ingredient from Japan🗾? Discover how this ingredient keeps food fresh longer, maintains quality and texture after storage, and improves shelf-life in our webinar. Join us to find solutions and gain insights for your product development💡!
Webinar Registration from Here: The Secret to Lasting Freshness and Quality onlinexperiences.com
We’re proud to share that our Product Development Specialist, Ms Xinying C., recently flew to Thailand to attend a highly engaging lecture on Fibryxa™. At the event, Xinying emphasized the crucial role Fibryxa™ plays in elevating product development, particularly for health-conscious snacks like granola bars. Fibryxa™ not only enhances the fiber content but also improves texture and stability, giving manufacturers a reliable ingredient to meet the growing demand for functional, nutritious foods. Xinying’s presentation highlighted how Fibryxa™ can help brands deliver next-level innovations by making products more appealing without compromising on health benefits. She also shared exciting case studies on how it seamlessly integrates into different formulations, offering versatility and consistency that food manufacturers can rely on. A special thanks to Pure Chemical for Inviting us & FBM for organizing such a valuable event and providing a platform to discuss groundbreaking solutions like Fibryxa™. We’re excited to see more innovations powered by Fibryxa™ in the future #FoodInnovation #HealthySnacking #GranolaBars #FunctionalIngredients #DeliveringNext #Nagase #NagaseFoodIngredients #NagaseFoodIngredientsSingapore #FoodTech
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How to Make Crispy Pumpkin Chips with TREHA™ Main Ingredient: Pumpkin Elevate your treats with this innovative recipe! Using TREHA™ not only ensures long-lasting crispiness but also enhances the natural color of your pumpkin chips, making them a perfect addition to any healthy snack lineup. Steps: Coat thinly sliced pumpkin (about 1 mm) with TREHA™. Steam the slices in a steamer for 5 minutes or until cooked through. Cool to room temperature for 20 minutes, then lay them flat on a silicone baking mat to dry. Chef’s Tips: Slice consistently using an electric slicer for even cooking and drying. Adjust drying temperature based on your process, ensuring air circulation is steady in a convection oven or food dryer. To prevent burning in a rack oven, elevate the silicone mat and use residual heat to finish the drying process once the oven reaches 80°C. Bonus Tip: Soaking the pumpkin in a 40% TREHA™ syrup adds extra crunch and brings out its natural color! These pumpkin chips are not only visually appealing but also provide long-lasting crispiness, perfect for any festive occasion. 🍂🎃 If you’re interested in a lecture or consultation on food ingredients, feel free to message us or email at food@nagase.com.sg.#TREHA #FoodInnovation #HealthySnacking #PumpkinChips #HalloweenTreats #NaturalColor #FoodIngredients #B2BFood #FoodScience #Nagase #NagaseFoodIngredients #NagaseFoodIngredientsSingapore
We are thrilled to announce that Nagase Food Ingredients will be hosting an informative webinar on 20th November with Food Navigator! This event would benefit food manufacturers who face quality issues, especially for chilled/frozen storage. Mark your calendar and secure your spot for free! 💻https://lnkd.in/gmStihbc✏ The Secret to Lasting Freshness and Quality 📅 Wednesday November 20th ⌚15:00-16:00 SGT (UTC+8) #NagaseFoodIngredients #FoodIngredients #Webinar #Fresh #Quality #Nagase
We’re excited to share that our Food Technologist, Ms Jamie Ho, recently traveled to Thailand to deliver a lecture at the UFM Baking and Cooking School, Bangkok organized by U.S. Wheat Associates. During her presentation, she explored the benefits of TREHA™ in enhancing the quality and texture of cookies and crackers, providing innovative solutions for food manufacturers looking to improve product performance. 🍪✨ The event offered a fantastic opportunity to connect with leading food manufacturers and industry professionals, with insightful discussions taking place in a great venue, alongside excellent food. If you’re interested in having us present a lecture or would like a consultation on food ingredients, feel free to drop us a direct message or email us at food@nagase.com.sg.#Treha #FoodInnovation #UFM2024 #FoodManufacturers #CookiesAndCrackers #FoodScience #Nagase #NagaseFoodIngredients #NagaseFoodIngredientsSingapore

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