Cargill strikes deal with Japanese food industry giants to expand food options for Asia

Cargill, hydrocolloid specialist Unitec Meals and sugar producer Fuji Nihon Seito Company are joining forces to drive innovation and commercialization of meal ingredient options in Japan and the Asia-Pacific region.

Since 1972, Cargill has had a long-standing partnership with Unitec Meals, a wholly owned subsidiary of Fuji Nihon Seito Company.

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“We are more than happy to expand our partnership with Unitec to collectively tackle broader markets in Asia Pacific, particularly South East Asia. We are honored by the belief and powerful partnership that has been built over the past 50 years,” shares Ming Peng of Cargill Asia Common Supervisor Starches, Sweeteners and Texturizers.

“The renewed cooperation will enable us to switch expertise and know-how in the field of meal ingredient options to increase service prospects in Japan and Asia-Pacific.”

Seal the deal

Under the new MoU, the companies will work to promote their technical operations and business strategies. They will begin by activating their manufacturing capabilities and distribution channels in Japan and the wider Asian market.

Cargill has partnered with Unitec Meals to expand its pectin business into the Japanese market. Co-improvement of recent goods and applied sciences combines the expertise and know-how of Cargill’s Innovation Center in Singapore and improvement equipment from Unitec Meals in Japan.

“Customer consumption habits have undergone significant changes over the past 50 years, and pectin is now widely used in all kinds of desserts,” said Shinichi Sekita, President and CEO of Unitec Meals.

“Customers can simply buy entree meals made with pectin from stores and convenience stores. As we enter the all-new partnership, we will expand our collaboration with Cargill to pursue additional opportunities for meal ingredient options and grow our aggressive domestic advantage in Asia Pacific.

In the latest corporate developments at Cargill, the company has partnered with two major international foodservice players, Givaudan and Bühler, to form a consortium in collaboration with Meals Tech Hub LATAM and the Meals Technology Institute. The trio will build a “Tropical Meals Innovation Center” in the city of Campinas, known for the technological power of Brazil.

The company deliberately built a soybean processing plant in the United States with an annual capacity of 62 million bushels to meet domestic and international oilseed demand. Building on the Challenge will begin early next year, with plans to be operational in 2026.

Last summer, the opening of the Maison du Chocolat strengthened the food giant’s position in the rapid development of chocolate and consumer-centric gourmet offers. The new end-to-end center is located in Mouscron, Belgium, with its existing chocolate production facility.

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