The Kirin Group Vision 2027 sets out the broad goal of creating value across the world of food & beverages to pharmaceuticals and becoming a global leader in CSV*2. To augment the Group’s existing Food & Beverages domain and Pharmaceuticals domain, the Group has launched a new Health Science domain to help people stay fit and healthy by leveraging advanced fermentation and biotechnology the Group has amassed over the years. One example of this is leveraging the Group’s 35 years of research that led to the development of Lactococcus lactis strain Plasma, jointly developed across Group companies. Moving forward, Kirin Group will accelerate domestic sales as well as expand overseas sales of products that utilize Lactococcus lactis strain Plasma, leading to further contribution to the health and well-being of the global community.
*2: Creating Shared Value. Combined added value for consumers as well as for society at large.
Kirin’s proprietary Lactococcus lactis strain Plasma
The Lactococcus lactis strain Plasma is a type strain of Lactococcus lactis, which is a natural lactic acid bacterium mainly used for the fermentation of cheese and yogurt. The Lactococcus lactis strain Plasma is a product of joint research by Kirin Holdings, Koiwai Dairy Products, and Kyowa Hakko Bio, and a number of relevant papers have been published and many presentations have been given at medical societies in cooperation with medical schools and research institutions.
Summary of the Functional Food Labeling Registration to the CAA
This product contains Lactococcus lactis strain Plasma. It has been shown to support maintenance of the immune system in healthy individuals by stimulating pDC (plasmacytoid dendritic cells).
[Functional Ingredient]
Lactococcus lactis strain Plasma (100billion/day)
Container and Packaging Label Information
- “Supports maintenance of the immune system in healthy individuals” (excerpt from the above registration summary)
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“World’s first* lactic acid bacterium that stimulates pDC”
*: World’s first-ever published paper on the effects of Lactic acid bacterium on pDC
(Based on published material medical periodicals’ websites and PubMed)
