Transforming Meat Industry Value with Meiji's Lactic Acid Fermentation Technology

Transforming the Meat Industry with Innovative Technology

In the face of soaring raw material prices, the meat industry is encountering pressing challenges related to yield improvement and the necessity for high value-added products. With this context in mind, CINCA, a company based in Minato, Tokyo, has collaborated with Meiji Co., Ltd. to introduce a groundbreaking meat business model utilizing proprietary lactic acid fermentation technology. This initiative involves comprehensive support ranging from feasibility studies to market entry, set to unfold from December 2023 over the course of a year.

Background: Challenges in the Meat Market

Recent years have shown a notable increase in material costs affecting the meat industry, leading to a critical need for enhanced productivity and the creation of high-value products. Meiji has leveraged its extensive research experience on lactic acid bacteria, honed through its dairy products business, to develop a unique lactic acid fermentation liquid. This technology allows even traditionally inedible cuts of meat to be transformed into juicy and tender high-value products. Such innovation is expected to address significant issues currently faced in the meat industry.

Support Provided by CINCA

To ensure the successful launch of products made with Meiji's lactic acid fermentation liquid, CINCA offered a variety of support services, which include:
1. Demand Verification Through Interviews: Gaining insights directly from potential customers to understand their needs and preferences.
2. Test Sales: Conducting trial sales in restaurants to assess market response and customer acceptance.
3. Manufacturing Value Chain Design: Creating an efficient production process that enhances product quality and reduces costs.

These initiatives are aimed at facilitating a smoother introduction of the innovative meat products to the market.

Concrete Steps and Results

CINCA's collaboration with Meiji has already begun yielding promising results. Initial trials have demonstrated that utilizing lactic acid fermentation can significantly enhance the palatability and tenderness of various meat cuts. Feedback from test sales has been overwhelmingly positive, pointing towards a bright future for these products in the market.

For further insights into the case study and specific methodologies implemented during this project, you can explore the detailed report available at CINCA Case Study.

About CINCA

CINCA specializes in supporting new business ventures from inception to launch through its unique "Rental New Business Room" model. The company also engages in new business training and startup investments, focusing on creating innovative solutions across various industries, including telecommunications, finance, education, food, and healthcare.

Company Overview

- Company Name: CINCA Co., Ltd.
- Location: 2-2-1 Toranomon, Minato, Tokyo 17F, Sumitomo Realty & Development Toranomon Tower
- CEO: Takuya Abe
- Website: CINCA Official Site