We focus on natural ingredients, and design and develop products that increase modification benefits with our original technology. Ingredients and their functions that we focus on include “water retention improvement” and “texture improvement” of processed meat and seafood products using eggs degraded by enzymes and the gelling function of egg white, as well as the “tenderizing effect” of fruit juice and vegetable juice. We also examine a wide range of effects including modification benefits from using ingredients such as emulsifiers,thickeners and stabilizers.