Recreate the Flavor You Envision with C.Q.P. (Chef Quality Product)
We combine professional chefs' techniques with food-processing expertise to turn a restaurant flavor, regional specialty, or flavor associated with a personal memory into a commercial product.
Professional Product Development Focused on Authentic Flavor
Our product development is based on our proprietary C.Q.P. standard (Chef Quality Product) and a focus on authentic flavor.
Chefs specializing in Japanese and Western cuisine, with more than 10 years of experience, work with specialists in food processing and nutrition management from the initial consultation through manufacturing and commercialization. Their knowledge of ingredient flavor, temperature, viscosity, and aroma informs the development of retort-pouch and frozen foods intended to reproduce restaurant-quality flavors.
The chefs apply their experience to the requested taste, aroma, and appearance. We can also discuss formulations that avoid specified additives, subject to product requirements and production feasibility.
Repeatable Cooking Processes and Strict Quality Control
We establish cooking processes designed to reproduce a restaurant's flavor consistently. Chefs with extensive kitchen experience supervise commercial production, while food-processing specialists review production design. Together, they establish repeatable cooking processes that account for subtle nuances in flavor.
We also conduct internal evaluations against six criteria: taste, aroma, texture, appearance, hygiene, and nutritional value. This team-based process supports consistent production quality.
Our experience includes products supervised by acclaimed chefs and products developed jointly with well-known restaurants in Japan. Curries, sauces, and prepared foods can be supplied as private-label products or food-service ingredients.
Case Studies
