Instututional Foods
Optimizing corporate strength derived from flour milling, the strategic division leads the competition into the 21st century.
The Kobe-Konan Mill
Product development with the
individual consumer in mind,
while being sensitive to changes
in food tastes, anticipating an
age of expansion in institutional
foods.
Balancing consumer conscious product
development with ever changing tastes in foods
and responsible market expansion.
With over a century of experience, NIPPN
has continued to maintain flour milling as its
corporate mainstay while evolving into an
extensive food enterprise with products ranging
from original pastas and premixes to frozen
dough and pasta.
However, as food division sales have now
surpassed those of the flour milling division,
NIPPN must stay abreast of changing
consumer tastes by creating and developing
new projects and product lines.
To this end, the Institutional Food Team,
supported by all food related industries, was
reinforced to lead NIPPN's rapid yet strategic
drive to the forefront of the food industry.
With the customer firmly in mind, the IFT
actively engages in R&D as well as marketing
activities.
Seeing needs, fulfilling wants,
an all-round food manufacturer
full of ideas, enacting positive
proposals in every field.
The premix business, the mainstay of NIPPN's
institutional food division, has been moving
ahead with researching and marketing specific
product ideas for its customers in order to offer
a wide variety of products.
Pasta, the other major product, is represented
by NIPPN's trusted brand "Oh'my". With the
full use of technical expertise accumulated
over the years, it promises outstanding culinary
workmanship and consistent high quality,
and delivers extravagant taste. "NIPPN's
original" product development and proposals,
accompanied by sales strength and a complete
line of products, are shaping a sure market
supported by brand strategies.
Pasta Production Line
The NIPPN story is told through
quality and technology.
With cutting edge factories in
the background, the multifaceted
food enterprise forges ahead.
Factors that ensure growth in institutional
foods such as premixes and pasta result
not only from superior quality, but come
from thorough food safety management and
processing technology. In 1989, a Premix
Plant equipped with high-tech factory and
office automation systems was established at
Ryugasaki Plant, and in 2000, renovations to
increase production capacity were completed.
Along with Kobe-Konan Mill located in
western Japan, it delivers high quality premix
products to the market. In pasta production,
the Atsugi Plant and Kakogawa Plant of the
OHMY Co., Ltd., part of the NIPPN group, are
both equipped with highly efficient production
facilities, and both have received ISO9001
certification for compliance with quality
control. Further, NIPPN's acquisition of U.S.
pasta manufacturer, Pasta Montana, L.L.C. in
2000 enhanced its ability to supply high quality
pasta.
 |
|
ISO9001 |
copyright 2006- ©NIPPN (NIPPON FLOUR MILLS) allright reserved.