Message

Continuing to create “glocal ※ value unique to Asahi Group”
as a business that develops sustainably alongside society.
The Asahi Group operates alcoholic beverage, soft drink, and food businesses around the world,
primarily in Japan, Europe, Oceania, and Southeast Asia. In January 2019, we enacted a new Asahi
Group corporate philosophy called the “Asahi Group Philosophy (AGP)” with the aims of sharing ourphilosophy among Asahi Group employees throughout the world and increasing our sustainable corporate value. Under the AGP, the mission of the Asahi Group is to “Deliver on our great taste promise and bring more fun to life”. As we seek to accomplish this mission, the Research & Development
Division will continue to seek out better technology and new knowledge.
In addition to product development in the areas of alcohol beverages, soft drinks, and food, ourR&D programs seek out analytical and quality assurance technologies that support our search foroutstanding health-promoting ingredients and food safety, as well as promote the development ofenvironmentally-friendly containers, the utilization of by-products, and the development of green
technologies to realize a more affluent and sustainable society.
Supporting these R&D programs is a vast store of technical know-how cultivated over many years,
and developed by the individual researchers who inherit and build on that know-how. Furthermore,a research approach of seeking to incorporate the latest science at an early stage, in addition to a
corporate culture of working together across departmental boundaries, has provided us with a platform to support these activities. The Asahi Group will continue to contribute to the development of asustainable society, and to take on the challenge of creating unique glocal value.

Asahi Group Philosophy
Our Mission

Deliver on our great taste promise
and bring more fun to life
Our Vision

Be a value creator globally and locally,
growing with high-value-added brands
Our Values

Challenge and innovation
Excellence in quality
Shared inspiration※

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Glocal“Glocal” is a phrase coined from the words global and local. It refers to the approach “Think globally, act locally”.

Organizational Structure of Research & Development
At the Asahi Group, the R&D divisions of Group Companies carry out relevant R&D that directly links to business operations such as product development and quality assurance, while laboratories run by Asahi Quality& Innovations, Ltd. engage in research themes that may lead to mid- to long-term business development
through Group Companies in Japan and abroad. These R&D organizations collaborate with each other in the
pursuit of their respective research goals.

Asahi Group Holdings, Ltd.
Japan

EuropeOceaniaSoutheast
Asia

Asahi Breweries, Ltd.
Marketing Headquarters

Development Laboratories for Alcoholic Beverages

p.07

Research Laboratories for Alcohol Beverages

p.08

Research & Development Laboratories for Packaging Technology p.09
Department of Product Development Management
Department of Innovation Strategy

Production Headquarters

Quality Control Center

p.10

Products Research & Development Laboratory

p.11

Technology Research & Development Laboratory

p.12

Asahi Soft Drinks Co., Ltd.
Research & Development
Headquarters

Research & Development Strategy Department

Asahi Group Foods, Ltd.
Food Ingredients Business
Headquarters

Food Ingredients Development Department

p.13

Research & Development
Headquarters

Product Development Department I

p.14

Product Development Department II

p.15

Product Development Department III

p.16

Technology Research & Development Department I

p.17

Technology Research & Development Department II

p.17

Technology Research & Development Department III

p.18

Research Planning Department

Asahi Biocycle Co., Ltd.
Sustainability Headquarters

Research & Development Department

p.18

Core Technology Laboratories

p.19

Sustainable Technology Laboratories

p.20

Analytical Science Laboratories

p.21

Brewing Science Laboratories

p.22

Asahi Quality & Innovations, Ltd.

Department of Business Development
Department of Corporate Strategy
Department of Human Resources and General Affairs
Department of Intellectual Property Strategy
Department of Group Project Strategy

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Research & Development areas
Asahi Group focuses its efforts on R&D activities that will create new value, with the aim of delivering
the best impression to our customers. We take on challenges in a wide range of research and development fields, based on the following pillars: “product development”, through which we employ our
unique technologies; “fundamental technologies”, including quality assurance and the development of
production technologies for delivering higher quality and safer products; and “search for new ingredients”, through which we maximize the potential of functional microorganisms and expand their uses.

Search for new ingredients
Microorganisms play an important role in the manufacture of alcoholic beverages and fermented
milk. Various technologies, such as fermentation control and analytic technologies, are required tomake full use of microorganisms. Leveraging these microbial utilization technologies together withfunctional evaluation technologies accumulated through the development of various health foods,
Asahi Group searches for novel ingredients with beneficial effects on human health.

Microbial ingredients
We conduct research in the search for
useful components of yeast and lactic
acid bacteria that are beneficial to humanhealth, and we carry out other studies on
beneficial microorganisms including Bacillus
subtilis .

Brewing yeast

Fermented milk ingredients
We search for components that have healthbenefits from the wide range of components produced in the process of fermentation by lactic acid bacteria.

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Lactic acid bacteria and yeast

Product development
We develop a wide range of food and drinks to offer customers products that will contribute to realizing a rich dietary culture. We also develop various health foods and drinks including “food forspecified health use” (FOSHU) and “food with function claims” utilizing various functional ingredients
identified through new ingredient research.

Alcoholic beverages
Asahi Beer scientifically elucidates the art of brewing
beer from diverse perspectives: technologies for manufacturing “good” tasting beer; technologies to maintainthe just-made fresh flavor; analysis of brewing yeast
genes that impact fermentation, etc. to further improve
product quality and develop innovative products. The
products we develop range from beer and related products to ready-to-drink (RTD) alcoholic beverages, wineand non-alcohol beverages.
Testing of beer head retention

Beverages
We are also active in the field of non-alcoholic beverages including carbonated drinks, lactic drinks, lactic
acid drinks, coffee, tea, fruit and vegetable juice. We
seek new raw materials and examine manufacturing
technologies to develop new products that meet customer tastes and trends. We also actively promote thedevelopment of “food for specified health use” (FOSHU)
and “food with function claims” to accommodate healthneeds.
Coffee Cupping

Food, dietary supplements and skincare
We develop products to meet a variety of taste, healthand beauty needs. This includes snacks, food designed
for infants or the elderly, and freeze-dried food andseasonings for professional use, as well as dietary supplements and skincare products. We have developed
a rich line-up of products catering to people from all
generations, and honed our technologies in these fields
with the aim of improving quality.

Products for livestock and agricultural use
We are engaged in the development of materials that
support livestock health and environmental conservation leveraging our microbial expertise and utilizingbeer brewing by-products processed with our proprietary technologies.

Structural analysis of yeast cell components

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Fundamental technologies
We are continuously refining our fundamental technologies to ensure our innovative research findings can be applied to business and to deliver high quality and safe products to customers. Further,in addition to deriving benefits from products, as a company operating its business by receiving thegifts of nature, the Asahi Group is committed to passing such gifts on to the next generation by promoting proactive initiatives to address various environmental issues.

Analytic technologies
To ensure Asahi Group to continuously
deliver the highest quality and safety, weare constantly advancing our analysis andevaluation technologies that play an important role in quality and safety assurance
by analyzing trace components contained
in ingredients and substances that are generated during manufacture and storage.

Structural analysis of unknown volatile components

Process development
Our process development technologies facilitate the development of food and beverage products by verifying the various
technical problems that arise when movingfrom laboratory-scale tests to commercial
production at manufacturing plants.

Culture test of lactic acid bacteria

Packaging
Asahi Group develops user friendly andenvironmentally conscious cans and plastic bottles and cardboard carton packages.
Using our unique technologies, we devise packages with novel designs that arepleasing to both the eyes and the touch, tohelp make the customers’ daily lives moreenjoyable.

Plastic bottle design Improving the usability ofcarton packages

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Sensory evaluation
Human senses of taste and smell are indispensable for evaluating subtle differencesin flavor when manufacturing food and beverage products. We are working to achieve
higher quality by evaluating the flavor of
our products from various perspectives,
not only by improving the accuracy of thesensory evaluation performed by a selected
panel of evaluators, but also by incorporating new technologies including instrumental
analysis and brain science approaches.

Measurement technology of brain waves

Microbiota research
It has become clear through recent research that intestinal microflora has a diverse impact on our physical and mental
health. We aim to deliver new health values
leveraging our technologies for analyzing
intestinal flora, which we have accumulated
over years of research since the 1970s.
We are also working to increase agricultural
productivity through the research of plants
and soil microorganisms hsing these technologies.

Microbiota analysis technology

Environmental Technology
To achieve the Asahi Carbon Zero mediumto long-term targets to reduce greenhousegas emissions from the Asahi Group’s business activities, we have been implementing demonstration tests of fuel cell power
generation using biogas derived from beer
brewery wastewater, as well as the installation and demonstration tests of autonomous hydrogen energy supply systems,
CO2 separation and recovery testing equipment, etc.

Demonstration testing equipment for biogas power generation

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Asahi Breweries, Ltd.

Development Laboratories for Alcoholic Beverages
Striving to create products that are
sure to delight customers
We are engaged in the development of new products acrossproduct lines including beer and related products (beer, happoshu [low-malt beer], new genre, etc.), ready-to-drink (RTD)
alcoholic beverages (chuhai , cocktails, etc.), wine and non-alcohol beverages (beer-taste and cocktail-taste beverages, etc.).
From small-scale production of prototypes to follow-up for mass
production at breweries and distilleries, we are always striving
to create products that are sure to delight customers.

Development of brewed
alcoholic beverages
When developing beer, wine and other brewed
alcoholic beverages, we produce small batchesof prototypes in a small-scale plant to determine
the flavor profile for the new product. Throughthis process, various factors and conditions will
be determined including the type and quantityof ingredients (malt, hop, fruits, etc.) to use,
selection of fermenting yeast, fermentation temperature and time, and so on. Trial batches arerepeatedly produced and evaluated to determine
the optimal set of conditions from countless
combinations of these conditions.

Development of RTD
alcoholic beverages

Development of non-alcohol
beverages

For the development of canned

We develop non-alcohol beverages thatcan delight customers based on the concept of “smart drinking” by combining
techniques for brewed alcoholic beverages
for beer and wine, techniques for preparing and blending ingredients such as fruit
juice, liquors, and flavoring agents forready-to-drink (RTD) alcoholic beverages,
and techniques for controlling the alcohol
content and removing the alcohol component.

chuhai and cocktails, hard seltzer,
referred to as RTD alcoholic beverages, we study techniques for
preparing and blending ingredientssuch as fruit juice, liquors and other flavoring agents to propose newflavors and meet the ever diversifying tastes of consumers. We also
explore and evaluate new ingredients to create innovative flavors.

Research
Combining our technological expertise to create
the Mirai no Lemon Sour
The Laboratory holds Seeds Proposal Meetings, during
which development staff have the opportunity to propose their original ideas to management with the objective of commercializing promising ideas. This exciting
new product development, which began in 2021 with
the idea of putting real lemon slices in a wide-mouthcan, posed many brain-wracking challenges before it
became a reality.
Incorporating real lemon slices, which by their nature
have individual differences, broke the conventional wisdom that products should be completely uniform, anda great deal of drive and energy was required to breakthrough the many hurdles involved in development.
The Development Laboratories for Alcoholic Beverages,
the Research Laboratories for Alcoholic Beverages, theResearch & Development Laboratories for Packaging
Technology, and the production and marketing divisions
joined forces as a united team, and in April 2023, twoyears after the initial idea was proposed, we were finallyable to deliver the "world's first canned lemon sour withreal lemon slices" to customers as a test product.
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Through repeated testingin cooperation
with lemon slice
suppliers, theDevelopment
Laboratories for
Alcoholic Beverages developed the lemon slice processing method and the flavor balance of the product.
Consumers of the new beverage are greeted by the surprising sight of lemon slices gently emerging from thefoam when the can is opened, as well as an authentic
fruit taste made possible by using real lemons, and aflavor that matures over time from production to opening. The team's hard work resulted in a flavor that isboth surprising and exhilarating and truly worthy of thename Mirai no Lemon Sour . Going forward, our teamwill continue working together to overcome the remaining hurdles on the path to mass production, with a viewto a future in which even more customers will be able toenjoy the great taste of the Mirai no Lemon Sour .

Asahi Breweries, Ltd.

Research Laboratories for Alcoholic Beverages
Applying state-of-the-art technologies
to make our products taste even better
We are conducting state of the art research and development to makebeverages taste better and create new attractive drinks. Scientists
specializing in such fields as brewing technology, exploration of novel
ingredients, and microbiological control bring together their researchfindings and cooperate with the manufacturing site as well as theheadquarters’ departments to create a product that will always exceed
the expectations of customers.

Development of brewing technologies

Development of technologies for microbiologicalcontrol

We perform research on the ingredients and manufacturing processes of beer and related products, to find a way
to produce high-quality and tasty beverages in a stableand efficient manner by combining new ingredients andnew brewing technologies. We also contribute to our quest
for “deliver on our great taste” by realizing new flavors
through different combinations of ingredients and technologies.

Amongst the countless microorganisms that live in the environment,
there are ones that deteriorate beer quality. We investigate the characteristics and genes of such microorganisms to develop new test methods
and improve sterilization techniques, which will be used to protect thedelicious flavor of our products. We examine the possibility of unknown
microbiological risks before launching a new product and also develop
new technologies for microbiological control to deal with such risks. We
are progressing our research to ensure we provide consumers with safe
and secure products.

Research
Improving quality of draught beer andnon-alcohol beer keg utilizing technologies
for microbiological control
Beer has been recognized as a more microbiologicallystable beverage compared with non-alcohol beverages.
This is due to the presence of ethanol, hop bitter compounds and low pH. However, some microorganisms,
so-called beer spoilage microorganisms, can grow inand spoil beer, causing turbidity and off-flavor. To overcome this issue, we have long been working on developing microbiological control technologies necessary forthe stable production of draught beer. There is no end
to the fight against beer spoilage microorganisms. We
have recently isolated and reported a novel beer spoilage microorganism called Liquorilactobacillus nagelii(former Lactobacillus nagelii ).
In addition, we strive to utilize the knowledge obtained so far to offer high quality draught beer in the
on-premise market. Even if beer is sterile at the time of
shipment from the brewery, flavor deterioration could
sometimes occur after several days have passed since
the beer keg was opened and connected to a dispense
systems. Our research has found that only a few typesof beer spoilage microorganisms cause sensory deterioration.

We are currently discussing measures to prevent
such flavor deterioration.Further,
toward the realization of “smart drinking” advocated by Asahi Group, we
aim to create an environment where everybody can toast
with a beverage served from a tap, rather than where
people who can drink choose draught beer while people
who cannot drink choose bottled non-alcohol beer.Thereis a significant hurdle in microbiological control to offer
non-alcohol beer keg due to no or a very small amountof alcohol. Nevertheless, we have undertaken the development of technologies to achieve this goal.
*These initiatives were reported in the Journal of the American Society of
Brewing Chemists and at the ASBC Meeting, an international beer brewing
science conference.

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Asahi Breweries, Ltd.

Research & Development Laboratories for Packaging Technology
The external appearance is also an
important part of the product
Most people may think that new product development is all aboutdeveloping new content or new taste, but the external “look” ofthe product is also an important part of the product. We can improve both the functionality and design of the package by making
use of various technologies, and even add value to the productconcept through package design. We perform evaluation tests
on the cans, bottles, paper boxes and other packaging materials
used by Asahi Group (AG) companies to ensure safety and security to our customers and also pursue research to improve recyclability and reduce waste.

Development of new
containers andpackages

Research on newtechnologies andtrends

Evaluation tests on
new packages

Development of new
equipment for serving
draught beer

We develop cans, bottles, paper boxes and other packaging materials for use by our
AG companies. Our mission
is not only to developing user-friendly and aestheticallypleasant packages but also
promoting light weight andenvironmentally conscious
packages to reduce the burden on the environment.

We conduct surveys and analysis of new technologies andtrends related to packaging
in Japan and overseas tosupport the development of
new packages that are more
attractive to customers. Basedon the information collected
and technologies identified,
we develop packages withnew added values responding
to changes in society’s needs.

We perform evaluation tests
on packaging materials for new
products developed by the AG
companies to ensure safety
and security to our customers.
We also make improvements topackages of existing products.
If any problems are found with
our packages, we investigate
the cause and take corrective
measures to solve the problem.

We are working to develop
draught beer equipment thatcreates new value and is more
attractive for both customers
and restaurant/bar operators
who use them. In other words,
equipment useful for serving
delicious beer to customers,
easy to handle for restaurant/
bar operators, and is friendly
to the environment.

ResearchJapan’s first experience-based package
innovation “Super Dry Nama Jokki Can ”“We wanted consumers to enjoy
at home the fine foam and luxuriously large sips you would expect
when drinking from a mug of freshly poured draft beer at a pub”. We
made it come true with an innovative package design, which helped
invigorate our Super Dry brand. If
you find creamy foam developing a nice head, you will see
it as additional value. To produce fine foam and make thishappen, we developed a material with a special surface
structure. However, fine bubbles alone are not enough toconstitute consumer value. We developed a design where
the entire top of the can pulls off to create a wide opening
to make it look more like a mug and allow for generous
gulps. Double safety structure veils sharp edges anywhere
near the opening so as to protect consumers from getting
hurt. With mounting expectations even before the launch,
Super Dry Nama Jokki Can was launched in April 2021 toachieve record-breaking sales that set new standards forbeer sales. Nama Jokki Can will continue to evolve to exceed expectations.

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Cumulative number of members enrolled in

THE DRAFTERS service using Full-fledged
Foaming Rich Server exceeds 20,000
Full-fledged Foaming Rich
Server is dedicated for use
in THE DRAFTERS , a new
draught beer subscription
service offered by Asahi
Breweries. Aiming to ensurethat everyone can easily
enjoy delicious draught beer, Asahi Breweries fully leveraged the expertise accumulated in the developmentof professional-use draught beer equipment to create
this home-use beer server, which provides users withan experience of high-density creamy foam and thegreat taste of sub-zero beer. As one of its features,
this server is designed to be easy to use at home,while equipped with professional specs that deliver authentic draught beer. Since its launch in May 2021, theserver has been used by more than 20,000 members
in cumulative total and widely acclaimed. Full-fledged
Foaming Rich Server will continue to evolve for our
great taste promise.

Asahi Breweries, Ltd.

Quality Control Center
Assuring the highest quality
The Quality Control Center supports quality assurance processes by conducting component, microbial and food safety analysisof raw materials and finished products, to deliver products of
the highest level of quality to customers. We also conduct quality risk assessments and address identified risks. We employ awide array of advanced technologies for detection/identificationof hazardous microorganisms, analysis of foreign substances,abnormal odor and taste, DNA analysis, analysis of residual agricultural chemicals and mycotoxin, radiation measurement andmore, to ensure the quality of the products of Asahi Breweries,
Ltd.

Component analysis

Microbial analysis

Food safety analysis

Providing accurate and timely
analysis data on a daily basis

World’s highest level ofdetection sensitivity for risk
factors in foodStringent tests on quality risks
performed on materials and products
from within Japan and overseas

We perform analysis to confirm the conformance to quality standards of raw
materials and finished products, to conduct risk control, develop new analyticalmethods to support product development, research products distributed in
the market, provide advice for improving inspection ability in manufacturing
process, and coordinate confirmation ofanalytical accuracy at all breweries.

We have systems in place to test
various substances that pose potential risks to product quality. We
are also working to achieve highsensitivity and efficiency of analysis
by using the latest analytical instruments to enable detection of substances present in trace amounts.

An accurate and robust microbial
testing system has been built within
Japan to implement speedy inspectionof finished products before shipment
and microbial inspection of imported
wines, spirits, etc. to support the delivery of safe and secure products.

Research
Establishment of a new beer turbidity analysis
method and elucidation of composition changes
in turbid materials
Currently, most beers are filtered before shipment
and thus have a transparent appearance. However, inappropriate handling of beer after shipment may cause
turbidity. We sometimes receive inquiries from our customers on the causes of turbidity. Turbidity in beer iscategorized by cause into two types: freeze turbidity,
which occurs when beer is frozen mistakenly, and oxidative turbidity, which occurs when beer is exposed tohigh temperatures and other improper conditions. Identifying the cause of turbidity is essential to explain theproper handling of beer to customers. Asahi Breweries
has its own method of determining freeze turbidity oroxidative turbidity. However, recently, there have beencases where the conventional method fails to correctly
determine the cause of turbidity. To address this issue,
we elucidated the composition of turbid materials thatform in commercially available beers by combining a
new sophisticated analysis method and the conventional
method, and found that the composition of turbid materials has changed in many beers from that reported pre-viously. Oneof the possible causes of
the composition changes in turbidmaterials inmany beers is changes in the manufacturing process.
The newly established analysis method has enabled thedetermination of freeze turbidity or oxidative turbidity,
which was difficult with the conventional method. This
new analysis method and findings on the compositionchanges in turbid materials were presented at an international conference, Brewing Summit 2022.

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Asahi Soft Drinks Co., Ltd.

Products Research & Development Laboratory
Enhancing brand value throughdifferentiation
We are working to enhance the brand value of our products, especially flagship brands, by developing robust technology that will differentiate us fromcompetitors and enhance the value of individual products. As a pioneer of theJapanese soft drink business with a range of core brands including MITSUYACIDER , first launched in 1884 as Mitsuya Hirano-Sui and long embraced by
Japanese consumers, WILIKINSON launched in 1890 which was the first beverage to use the term “tansan” (meaning carbonic acid) as a product name,“WILKINSON TANSAN”, CALPIS , first launched in 1919, Bireley’s distributed in Japan since 1951, Juroku-Cha launched in 1993 as the pioneer of theblended tea market, and WONDA launched in 1997 as the next generation ofcanned coffee, we are constantly pursuing innovation to develop delicious,
lively, fun and healthy products and to further enhance our brand value.

Product development

Commitment todeliciousness

Supporting Asahi Groupbusinesses worldwide

We develop new products to accommodate
customer needs. We are also constantly renewing and improving our legacy brands tokeep with the changing needs. Moreover, we
proactively address the research noting not
only physical health but also mental health tohelp our customers have wellness life.

We conduct research and evaluationon the sensory aspects (such as taste,aroma and color) of preproduction samples and finished products and apply the
results in new product development by
utilizing our unique system for sensory
evaluation data management.

We promote exchanges of informationand technology among Group companies and affiliated companies to serve
growth of the Asahi Group’s beveragebusiness.

Research
R&D aimed at further enhancing the brand valueof carbonated drinks
MITSUYA CIDER and WILIKINSON , both with a history spanning over a century, are our two core brands inthe carbonated beverage category which has a strong
customer base around the world. We are strengthening
R&D for these brands to invigorate the soft drink market.
In MITSUYA CIDER , we have been developing underlying technologies to enhance its “refreshingness” which
is an essential value of the brand. Also, its lineup has
been diversified with favor variations and difference incarbonation level to suit the different tastes and needsof all generations. On the other hand, WILIKINSON
enhanced its brand value of “intense and refreshingstimulation” as the top soda brand to capture changing
consumer needs and create a new beverage scene.
To help identify potential added values, we are also
focusing on a research of various effects that sparklingwater may have on people’s mind and body. To date, wehave discovered that drinking sparkling water when inmentally demanding tasks, such as an office time, canhelp prevent drowsiness and maintain motivation.

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We have also
identified someother intriguing results thatshow promise
for improving
p r o d u c t i v i t y,such as an immediate increase in typing speed after
drinking sparkling water.
In addition, we have also discovered new benefits ofcarbonated drinks, including that drinking sparkling water in hot environment such as summer weather helps
improve mood and that drinking sparkling water while
playing e-sports—which has recently gained in popularity as a barrier-free sport—may help to maintain judgement capability and enhace enjoyment of the game.
The potential benefits of sparkling water are outlined inthe "Asahi Carbonated Drinks Lab" (https://www.asahiinryo.co.jp/rd/tansan/). We have high hopes for many
benefits that sparkling water can provide for the bodyand mind in the future.

Asahi Soft Drinks Co., Ltd.

Technology Research & Development Laboratory
Maintaining technological strength tocontinue creating safe, secure, andenvironmentally friendly products
The Technology Research & Development Laboratory continues topursue research aiming to improve our manufacturing technology
to ensure efficient production, product quality and safety, so that
we can deliver safe and delicious products to as many customers
as possible. We engage in production tests at laboratory scale,development of new plastic bottles and packaging technology,
as well as development of technologies to ensure the safety andsecurity of the product contents, such as microbial analysis andphysical and chemical analysis.

Product safety and security,
enhancing brand value
We are working to develop technologies for thecontrol, rapid detection, and identification of microorganisms in beverage products. We are also
developing trace component analysis technologies that will lead to advancement and systematization of product design technologies.

Development of packages

Technological development

We are working to develop product packages with improved usability, or packages
that are more lightweight and attractive.
We produce plastic bottles and cardboard
cartons in a comprehensive process fromdesign to mass production.

We use our test plant to develop manufacturing technologies that add newvalue to our products. We are also
developing upcycling technologies toreduce manufacturing residues andrecycle resources.

Research■ Development of packages friendly to bothhumans and the environment
With the rise of online shopping and disaster prevention awareness, an increasing number of consumers are purchasing whole cartons of large-volume PET
bottled mineral water. We are also upgrading our cardboard packaging to more "human-friendly" designs,
such as making opening the package more intuitiveand incorporating strategically-placed slots in the cardboard for easy opening.
In addition, we have led the industry in developing"simple eco-label products"—environmentally-friendly
products whose label wrappers can be removed easily—and "unlabeled products," which eliminate label
wrappers entirely.

■ FLOX-AI, the soft drink industry's firstAI-based rapid microbial testing system
Pre-shipment microbiological inspections for quality assurance typically require three to five days using conventional methods, and the final assessment
is made through visual inspection—which is bothtime-consuming and labor-intensive. In order to address this hurdle, we have developed a technology thatuses AI (deep learning image processing) to analyze
fluorescent images of microorganisms and learn the
differences in shape, color tone, and other characteristics and quantities between acceptable and unaccept-■ Developing technologies to maintain freshness and reduce manufacturing residues
and manufacturing product samples forbusiness discussions
We have upgraded our 1/10 scale test plant, with operation of the facility commencing in March 2023. This
test plant is used to develop technologies to help maintain freshness and manufacturing residues. In collaboration with the Technology Research & Development
Laboratory, we also install fermentation equipment andconduct technological development and verifications.
The test plant is also used to produce plain samples
for business discussions and serves as an importantfirst step in bringing new products to a wider consumer
base.
able samples. This technology enables the inspection to
be completed in around one day and to automaticallydetect the presence of microorganisms.

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Asahi Group Foods, Ltd.

Food Ingredients Development Department
Development of food ingredients withunique values to support the wider market
We develop proprietary food ingredients and materials such as yeast materials, daily ingredients and freeze-dried ingredients. To give some examples,yeast-related ingredients extracted and processed from yeast (e.g. yeast extract), professional-use creaming powder born from the expertise of the developer of the first infant formula in Japan, and powder premix drinks and powder
foods developed with the ingredients and technologies mentioned earlier aresome of the various food ingredients and materials that we have developed.
We support product development in the wider market by tailoring each ingredient to the specifc needs of our clients and by engaging in basic research.

Development of dairy ingredients,
freeze-dried ingredients, andpowdered foods

Development of yeast
extract seasoning andtheir applications

Development of highvalue-added yeast-based
ingredients

We are working to develop dairy ingredients fora range of commercial applications, such as addition of flavor to dairy products and improvementof texture and color. We are also developing foodingredients such as fruit, plum, and miso as wellas easy-to-use processed freeze-dried productsthat can be used as ingredients in food or healthsupplements without sacrificing nutritional value
or other properties. Other development areas include powdered beverages for cup-type vending
machines and OEM products that utilize these ingredients and raw materials. We aim to constantly
provide optimal products by focusing on and meeting the diverse needs of our customers.

We develop, change the design, andsupport the sales of yeast extract
seasonings and other products making use of the nutrients and umami
components included in yeast. We
also develop applications for suchseasonings according to client needs.
We are also stepping up efforts on
interdisciplinary product development by combining our expertise indairy ingredient and powdered fooddevelopment as well.

We are focusing our efforts on developing yeast-based ingredients withhigher added value, for example byestablishing screening and cultivation
methods for novel yeasts, and bycarrying out multifaceted researchon yeast utilization such as methods
for producing yeast extract and processing yeast cell walls. In addition,
we work on joint developments withvarious organizations, both within the
Asahi Group and beyond, to propose
new values to the markets of theworld.

Research■ Development of yeast cultivation technology
In order to obtain yeast with new functions, we carryout screening among the vast yeast strain library held byAsahi Group and investigations to identify the optimum
cultivation conditions for each strain. We have succeededthus far in commercializing of yeast products, by screening for yeast strains containing large amounts of glutamic
acid and establishing special culture techniques. We havealso developed yeast products rich in glutathione and nucleic acid.

■ Expansion of applications for yeastbased materials and ingredients
There are various materials and ingredients made byprocessing yeast including yeast extract and yeast cell
walls. We are also developing suitable applications tomake the most of the features of each ingredient. Not
to mention applications in food products, we propose
wide-ranging applications for yeast-based materials to
our clients, for instance, using yeast extract as a culture
medium component, or using dried yeast and yeast cell
walls in pet food and animal feed13

■ Technology development for expanding
the applications of dairy ingredients forbusiness use
We are also working todevelop dairy ingredientsthat not only deliver distinctive dairy flavor, but arestable under a range of environments, including hightemperatures, high salt content, and acidic conditions. We are striving to develop dairy
ingredients and technologies that are suitable for a wide
range of applications in terms of both flavor and function.

■ Development of ingredients and processing technologies for adding new flavor
As alternative protein sources such as plant-based
meat are increasingly attracting attention worldwide, weare considering the use of yeast extracts as a seasoning
to add meaty flavor. In addition, we are also developing
new techniques to add flavor more effectively, such as
those to process ingredients to add a smoke flavor.

Asahi Group Foods, Ltd.

Product Development Department I
Development of freeze-dried food productsthat offer freshly made taste andinspiration
Since the development of Japan's first freeze-dried miso soup with the ingredients and miso freeze-dried together into a block, we have continued
to recreate a variety of foods and meals under the Amano Foods brand,such as miso soup, rice porridge, dishes to top a bowl of rice, curry, andpasta, using the freeze-drying technology. Our aim is to offer savory meals
ready to eat just by adding hot water by further advancing existing technologies and identifying the optimum freeze-drying conditions for individual products. We also work on developing instant soup powder and otherfood products.

Development of freeze-dried
food products

Development of instant soup
powderCompetitive technology
development andfundamental research

Before moving onto commercial production,
we make prototypes of food products, including miso soup, other types of soup, andvarious side dishes, using our small-scaletesting facility until we can realize the flavor
we wanted to achieve. We identify the mostdelicious composition from countless combinations of ingredients and seasonings by
repeating test production and evaluation.

The instant soup powder category needs tobe responsive to changing needs, especially the rapidly changing convenience store
trends. We are therefore constantly looking
for new dried ingredients and seasonings
that could be incorporated into instant soup
and collecting information on powder blending and packaging technologies with an aim
to create innovative products.

We strive to increase production efficiency and competitive edge by reviewing product processing methods.
In addition, we study eco-friendly
product design technologies, including through exploring new ways toreduce food waste and plastic use.

Research
Revamp of Uchi no Omisoshiru
instant miso soup series
In autumn 2023, we launched our revamped lineupof Uchi no Omisoshiru instant miso soup products. In
the development of the new product, we made improvements to further enhance the taste while maintaining the current taste and flavor. For the “Nameko
mushroom and Wakame seaweed”, one of the Uchi no
Omisoshiru products, which was most susceptible tobrowning in color, we formulated a new substance that
inhibits browning of the miso. This improvement allows
our customers to enjoy the "freshly made taste" for longer.
Furthermore, the entire series was designed with theenvironment in mind. During the freeze-drying process, seasoned miso is frozen and dried in a vacuum
machine. By concentrating the seasoned miso as muchas possible, our process design reduces the amount ofelectricity used for drying, thus reducing environmental
impact. Although we encountered challenges when con-centrating the seasoned miso, such as freezing difficulties and reduced drying efficiency due to higher salt andsolid content, we were able to overcome these hurdles
through trial and error combined with the technologies
we have developed over the years. Going forward, we
will continue to pursue new developments from both an"offense" and "defence" perspective to achieve further
innovation in manufacturing while delivering the highquality demanded by our customers.

14

Asahi Group Foods, Ltd.

Product Development Department II
For Achieving “deliciousness with added
value”We develop new products in a wide variety of categories, from tablet candies, candies, baked confectionery, chocolates, beverages, to dietary supplement, beauty food and skincare products. We not only make prototypes
in our laboratories but also conduct test production at a larger scale using
actual-size factory equipment to identify and solve problems encounteredduring the transition from laboratory scale to commercial scale. Our goal
is, above all, customer satisfaction. We are working, both independently
and as a team, to realize additional value for the customer, quality improvement from an early stage of development, and an environment thatencourages new challenges and proposals.

Product development

Achieving deliciousness

Offering additional value

To achieve a flavor, texture, appearance, and functionality that will satisfy
a wide range of generations, we areconstantly searching for new ingredients of high quality and innovative
added value while considering the costeffectiveness as well.

We try to maintain our sharp senses of taste
and smell by regularly conducting sensory
evaluation tests. Objective evaluation is
also employed by quantifying food texture
in numerical terms. We also have our staff
try tasting products and foodstuff that are
attracting attention to enrich the food experience of our R&D staff to develop delicious
products.

We strive to create products that are not
only delicious but offering added value
and additional benefits, for instance, bydeveloping foods with functional claims(dietary supplements and functional
snacks) containing Asahi Group’s proprietary functional ingredients such as lactic
acid bacteria and milk-derived peptide.

Research■ MINTIA■ Kotsukotsu Care

In developing the Mintia product line, we aimed toenhance the brand's essential value proposition of refreshment by focusing on all aspects of the product, including its taste and texture as a tablet confectionery,
and to stimulate ongoing demand by delivering a product experience that contributes to health and wellbeing
through refreshment.
We are also working to develop and launch environmentally-friendly products, including releasing the first
Mintia product to employ a thinner plastic container in
2023.

Kotsukotsu Care is a mail-order supplement containing live Bacillus subtilis C-3102. Bacillus subtilis
C-3102 is a proprietary bacterial strain with probiotic
health benefits that was discovered through research
conducted by CALPIS Co., Ltd. As many customers whopurchase mail-order food products take these supplements over a long time frame, we optimized the size
and the number of capsules required per day in orderto make it as easy as possible to continue taking this
supplement on an ongoing basis.

■ Ippon Manzoku Bar PROTEIN
Ippon Manzoku Bar PROTEIN is a convenient, great-tasting
nutrition bar that provides a protein boost.
To deliver products of the highest quality that fully satisfy
our customers, we start from the selection of raw materials andconduct exhaustive research, such as studying the combinationof different types and properties of proteins, to fulfill the productconcept, including not only the high quality standards demanded
by customers but also the perfect texture and taste.

15

Asahi Group Foods, Ltd.

Product Development Department III
Ensuring food safety for infants and theelderly
Building on the technologies heritage of Wakodo brand, which made the first
infant formula in Japan, we develop infant formulas, baby foods, toddler foods
and food products designed for the elderly. Making prototypes and providing
follow-up for commercial production are not our only tasks. We also focus ourefforts on thoroughly ensuring food safety and quality through careful selection of ingredients and collecting the latest information from academic conferences and councils. We engage in product development with an attitude as if
to make something for our family members so that even infants and elderly
people can consume our products with confidence and peace of mind.

Development of formulas for
infants and young children

Development of baby foods

Development of carerelated foods

We seek ways to differentiate our productsby examining various ingredients and content
levels that will contribute to infant growth,
while keeping in compliance with the specifications and standards for infant formula as
specified by Japan's Ministerial Ordinance on
Milk and Milk products Concerning Compositional Standards, etc. We also actively collectinformation from literature and academic
conferences to design our formula based on
the latest nutritional science and to ensurethat babies will be able to take in sufficientnutrition from the infant formula alone.

Ingredients are selected and chunk sizeand firmness are adjusted by month ofage according to the immature masticatory and digestive functions of infants.
We have set our own standards on thecontent of nutritional components which
is more rigorous than other standards
to ensure that we can provide safer andsecurer products. While adhering to suchrigorous standards, we try to achieve
good taste by bringing out the best of
the natural flavors of the ingredients andusing good broth.

We develop products designed to enhance the intake of such nutrients asprotein, dietary fiber, and energy, which
tend to be deficient in the elderly andpeople whose ability to eat has diminished. We offer authentic meals thatwould take a lot of work to cook by
oneself, with reduced salt content andfine-tuned firmness and viscosity toenable these people to eat with confidence and peace of mind so that theycan enjoy the experience of having ahearty meal.

Research■ Development of “Goo Goo Kitchen with
Plenty of Ingredients ” aimed at revitalizing the baby food market
In developing “Goo Goo
Kitchen with Plenty of
Ingredients ,” we selected
a wide variety of ingredients, including protein
ingredients which are
difficult to provide withhomemade baby meals.
Additionally, in response to the needs of users, we werecommitted to increasing the volume of ingredients andcompleted a filling and satisfying food product. Further,
this product is designed to enable easy nutrition intake
by increasing the content of iron and calcium which
tend to be deficient during the weaning period.

■ Improvement of infant formula “Wakodo
Lebens Haihai ”

will be able to take in just the right amount of nutrition
without excess or deficiency. Beta-lactoglobulin is anindigestible protein included in bovine milk but not inhuman breast milk. This protein contained in Haihai
has been pre-digested to reduce the digestion burden
for babies.

■ Development of satisfying nursing-carefood
We believe that boosting the motivation to eat is an
important factor for preventing malnutrition in the elderly. Based on this idea, we developed nursing-carefood focusing on not only the deliciousness but also on
more satisfaction than conventional care food. Whilegiving consideration to soft texture and ease of consumption appropriate as universal design food, we succeeded in preparing food products that are delicious,
satisfying and visually appealing at the same time byincluding larger cuts, selecting colorful vegetables andbringing out the deep taste of respective ingredients byadjusting the proportion of extracts and broth used.

The best nutrition source for babies is breast milk.
“Wakodo Lebens Haihai ” has been repeatedly improved
to approach breast milk and with consideration for infants’ digestion and absorption abilities so that babies

16Asahi Group Foods, Ltd.

Technology Research & Development Department I
Technological development supporting thedevelopment of “food with function claims”
Our department carries out technological development and materials researchto support the healthcare, food and confectionery and freeze-dried food businesses. In recent years, we have focused our technological development efforts on the development of “food with function claims”, which has attracted
a high level of attention in the health market. We have developed advanced
component analysis technology and new functional evaluation technology. We
contribute to the maintenance and promotion of our customers’ health by
supplying them with products developed using these new technologies.

Research intofunctional ingredients
We research food ingredients withexpected health benefits, including
functional ingredients (such as lactic acid bacteria and milk-derived
peptide and yeast) that have beendeveloped independently by Asahi
Group. We use advanced evaluation technology to verify the safety of each food ingredient, as well
as a variety of functions.

Development support for“food with function
claims”

Development of evaluation
technology and analytical technology
in relation to functional components“Food with function claims” requires scientific evidence to be submitted to theConsumer Affairs Agency. We support
the development of “food with function
claims”, including the selection of functional components to meet customers’
needs. We also help to put together andsubmit reports containing data proving
the safety and functionality.

We carry out the functional evaluation of materials using
mainly human-derived cultured cells. The constituent
components and functions differ from material to material, and for this reason we also develop the optimum
analytical and evaluation methods. When human efficacy
testing is required, we carry out functional evaluation toprovide new health value from numerous perspectives,
including coordinating testing based on the latest evaluation methods.

Asahi Group Foods, Ltd.

Technology Research & Development Department II
Technological development and analysis
supporting product safety
Technology Research & Development Department II conducts food safety
analysis to ensure and assure the safety and reliability of raw materials
and finished products. We support the baby food business by analyzing
various risk factors, including through the measurement of residual agricultural chemicals, heavy metal minerals, mycotoxins, and radioactive materials in food and the identification of foreign substances, and developing
new analytical technologies.

17

Analyses for ensuring productsafetyImprovement ofanalysis technologies
and their accuracy

Technological exchangewith other departments

We ensure product safety by conducting analysisof radioactive materials in infant formula and residual agricultural chemicals in baby food products,
microanalysis of heavy metal minerals and arsenic,
analysis of mycotoxins in milk ingredients, analysis
of foreign substances found in products and manufacturing processes, and microbial identification
using a DNA sequencer and other equipment.

We explore new analysis methods topromptly respond to various risks.
We also verify rapid microbial testing
methods to save effort and time fortesting at manufacturing plants.

We hold exchange meetings with thequality assurance departments of ourcompany plants to spread of our analytical technologies. We also provide consultation on foreign substance detection,
microbial analysis, etc.

Asahi Group Foods, Ltd.

Technology Research & Development Department III
To introduce Asahi Group’s proprietaryfunctional ingredients to the world
We are contributing to the growth of the Asahi Group’s functional foodbusiness through the development of new ingredients such as new lactic
acid bacteria, as well as low-cost manufacturing processes of our ingredients already used in the business, and analytical technologies for theirfunctional components.

Development of
manufacturing technologies
for Asahi group’s
proprietary ingredients

Development of technologies
for analyzing functional
components

Technical support forcommercial utilization of
Asahi Group’s proprietary
ingredients

We develop manufacturing technologies
to start industrial production or to reduce
manufacturing costs of our proprietary ingredients including milk-derived peptides(e.g. Lactotripeptide) and lactic acidbacteria (e.g. Lactobacillus L-92 and L.
gasseri CP2305).

We work to standardize the composition of
key functional components included in our proprietary ingredients, develop quantitative tests
necessary for quality assurance of ingredients,and verify analytical precision. We handle awide range of analytical methods, ranging from
HPLC and LC-MS to fluorescent staining forbacterial count and enzyme activity evaluation.

We provide both internal and external
collaborators with technical supports fortheir full utilization of our proprietary
ingredients, such as preparing technicalinformation documents necessary for
Asahi’s own consumer product application and/or overseas B2B food ingredient business.

Asahi Biocycle Co., Ltd.

Research & Development Department

Bacillus subtilis
C-3102▼Contributing to the livestock industry
through microbial research
We research and develop nature-based products to help farmers produce safeand high-quality meat and eggs. Numerous microorganisms reside in the digestive tract of humans and other animals. Inside our body, they form a microbiota
whose balance has a large influence on our health. Asahi Biocycle Co., Ltd. engages in research to apply our microbial expertise accumulated over many years
to supporting the healthy growth of livestock.
In addition, we manufacture and sell the agricultural materials derived from beer
yeast cell walls and contribute to a stable agricultural production and turf management. We also provide technical supports to growers and sales channels.

Applying our technology to enable
livestock production with minimaluse of antibiotics
As demands for safe and reliable animal products
increase around the world, the livestock industry
needs to respond to calls for eliminating the use ofantibiotics as growth promoters. Our research ismaking a great contribution to the healthy growthof livestock without depending on antibiotics andthe efficient use of feed, which is receiving remarkable attention from livestock stakeholders
worldwide.

Probiotic feed additive

CALITER Mix livestock

CALSPORIN

feed

CALSPORIN is a probiotic containing
Bacillus subtilis C-3102 for livestock

Microorganisms are the key to effective composting, particularly the Bacillus species. By combining two Bacillus
species (Bacillussubtilis C3102, Bacillus
coagulans CP3425), which are active in
different temperature zones, CALITER
Mix livestock feed supports a smoothincrease in fermentation temperature,
helping to eliminate harmful bacteria
and shorten fermentation time.

animals including cattle, swine, andpoultry. Research and farm trials
around the world have demonstrated
the positive effect of CALSPORIN on
animal performance with consistentimprovements in growth and feed
conversion.

18

Asahi Quality & Innovations, Ltd.

Core Technology Laboratories
Realizing a well-being society with thepower of microorganisms and science
We are engaged in research and development at a wide range of stages fromfundamental research to prototype development and production technology
development, centering on the area of microorganisms including lactic acidbacteria, yeast, and intestinal microflora,* where the Asahi Group’s coretechnologies lie. We are committed to developing and commercializing ingredients and services that are sure to be effective by leveraging cutting-edge
science to contribute to promoting our customers’ health and happiness andin turn realizing a well-being society.
*Aggregates of various intestinal bacteria

Creating newvalues throughfermentation

Pursuing the valueof flavor

R&D of functional
ingredients

Aiming at creating f ood
products and drinks with
unprecedented value, weare engaged in search forand bleeding of yeast, lactic
acid bacteria, and other beneficial microorganisms anddevelopment of fermentation
technologies utilizing them.

To propose new food values, we pursue researchand development on thecontributions of food components to the overall flavorof a food product as wellas the various effects thatdelicious foods and drinks
have on us.

Targeting a wide range offood-derived substancessuch as yeast and lactic acidbacteria, we explore newfunctional ingredients, research their functional mechanisms and effectivenesson humans, and propose
the commercial utilization ofthese ingredients.

Commercializationof ingredients using
beneficial
microorganisms
To realize the commercial production of ingredients using
beneficial microorganisms, wework on implementing high value-added ingredients, including
through development of newprocesses for mass production
and research on starters.

Research
World-first finding that a specific species ofintestinal bacteria contributes to improved
performance in endurance sports
The human intestinal tract is populated with a wide
variety of intestinal bacteria, known as gut microbiota,
totaling some 40 trillion organisms, and it has become
clear in recent years that this microbiota has a significant impact on health and disease. The Asahi Group haslong studied the positive health effects of gut microbiota
and the foods that help gut microbiota. As part of thisresearch, we demonstrated—in a world first—that Bacteroides uniformis (B. uniformis) , a species of humanintestinal bacteria, contributes to exercise function andthat ingesting the cyclic oligosaccharide α-cyclodextrin,
which serves as a source of nutrition for this bacteria,
can improve performance during endurance sports*.
We first studied the gut microbiota of 48 long-distance runners belonging to the track and field club
(long-distance team) of Aoyama Gakuin University, ourjoint research partner. Our initial study found that theirgut microbiota was rich in B. uniformis and that the19

runners with higher numbers of thisbacteria had faster
3,000 m times thanthose with lower numbers. Next, ten ordinary malesubjects were given supplements of α-cyclodextrin, asource of nutrients for B. uniformis , for eight weeks.
The study found that not only did the number of B. uniformis bacteria in their gut microbiota increased, their
10 kilometer cycling time on an exercise bike improved
by approximately 10%, and that their post-exercise
fatigue was also lower. The mechanism behind this efficacy is believed to involve the acetic and propionic acids
produced by B. uniformis in the intestinal system, andwe hope these findings will have applications in the fieldof sports and athletic function in the future.
*SCIENCE ADVANCES ・ 25 Jan 2023 ・ Vol 9, Issue 4 ・ DOI: 10.1126/sciadv.
add2120

Asahi Quality & Innovations, Ltd.

Sustainable Technology Laboratories
R&D aimed at ensuring the sustainabilityof the environment and resources
To contribute to the sustainable future of the Asahi Group, we promotesustainability R&D. We work on five initiatives: development of technologies to reduce CO2 emissions from plants and other impacts on the environment and create environmental value; sustainable securing of major
ingredients such as barley and utilization of by-products; development of
new applications of yeast resources; and research to promote responsible
drinking.

Reduction ofgreenhouse gas
emissionsassociated with theGroup’s activities

Securing ofresources anddevelopment ofupcyclingtechnologies

Development of
new applications ofyeast resources andtheir commercial
production

Research on
alcohol andhealthWe are developing technologies to reduce greenhousegas emitted in the manufacturing process (Scopes 1 and2), eco-friendly containers
and packages, energy-saving
drink serving equipment, etc.
(Scope 3).

Climate change is expected
to af fect major ingredients for Asahi. We develop
technologies that achieve
stable procurement of these
ingredients and upcycling
by-products generated in the
manufacturing process.

With the aim of contributing toa sustainable society throughour business, we are engaged
in research and development
to expand new applications
and utilization of yeast resources held by the Group andcreate new businesses.

To actively promote “responsible drinking,” which
is one of the Asahi Group's
material issues, we work on
research projects to prevent alcohol-related issues
in collaboration with outside
research institutes, etc.

Research
Recovery and effective use of CO2 emitted
from plants
The Asahi Group has set out “contribute to a sustainable society through our business” as one of the guiding
principles of the Asahi Group Philosophy. The Group is
working on developing various technologies to achieve
the Asahi Carbon Zero, the Asahi Group's medium- tolong-term goal of reducing greenhouse gas emissions
from the Group to zero by 2050. As part of this effort,
with a view to separating and recovering CO2 from thegas emitted every day from boilers and other facilities
at plants, a testing equipment was installed at the Asahi Group Research and Development Center in 2020 toconduct demonstration tests. Meanwhile, to realize thistechnology, it is necessary at the same time to solve theissue of how to do with recovered CO2. As part of these
efforts, we are developing a recovery and purification
process for use in the Group's products, such as beverages. We are also working to demonstrate methanation
technology as a carbon recycling technology that uses
carbon dioxide as a raw material for the production ofother substances. Making effective use of the synthet-ic methane asfuel for boilers
and fuel cells
would enable
the reductionof greenhousegas emissions
from plants. The Group is also conducting developmentof world-leading technologies, including long-term test
operation of a fuel cell power generation system using
biomethane gas derived from wastewater.
The entire Asahi Group is working to actively utilize
renewable energy at production bases across the world
and promote energy conservation through such measures as revising manufacturing processes and improving logistics efficiency.

20

Asahi Quality & Innovations, Ltd.

Analytical Science Laboratories
Safeguarding food safety
throughout the Asahi GroupWe use the latest technologies to address various risks such as
chemical substances, microorganisms and contamination by foreign materials, to ensure the safety of raw materials and products of the Asahi Group (AG). We also provide technical support
to both domestic and overseas AG companies to improve thesafety level.

Developing analysis
technology to address a wide
range of risk factors

Development of life
science analysis
technology

Supporting AG companies
through analysis technology

We develop analysis techniques to address
various risk factors including trace amountsof residual agricultural chemicals, heavy
metals and microorganisms. We also engage in the development of comprehensive
analysis methods capable of detecting andidentifying even unexpected substances sothat we can respond to contingency situations.

By using advanced analyticaltechnologies and data science,
we develop fundamental researchtechnologies applicable for foodsafety and the creation of uniqueglocal value.

We provide technical support to AG companies using the latest inspection technologies such as DNA analysis and highly reliable spectrophotometric assays that havebeen applied to forensic investigations. We
have contributed to both the AG and ourcustomers by handling cases that are difficult to analyze at external institutes andensure safety and security of AG products.

Research
Developing and deploying techniques using
MinION sequencers for the identification of beer
spoilage bacteria in overseas breweries
As Asahi Group accelerates global expansion throughthe acquisition of overseas beer breweries in recent
years, we are increasingly committed to assuring thequality of its products whether manufactured both inand outside of Japan. We have been engaged in technical collaboration with European beer brewers since 2018and have supported the local engineers to enhance
techniques to detect and identify beer spoilage bacteria.
As our latest project, we are developing a techniqueto analyze beer spoilage bacteria at the genetic level
for more accurate identification of the bacterial species.
We introduced a low-cost, palm-sized genetic sequencer
named MinION that can be easily operated by on-siteengineers. We have succeeded in significantly reducing
the overall processing time by simplifying the process
for extracting DNA from the bacteria, and additionally improving the process so that multiple samples canbe analyzed at a time. Furthermore, we established atechnique that can be applied to identify not only beer
spoilage bacteria but a broad variety of bacterial spe21

cies that may bepresent in the
manufacturing
environment
posing potential risk to beerq u a l i t y. ( T h etechnique has been filed for patent protection).
We conducted a verification test using this techniquein a plant in Rome. After the technique was optimized to
the local circumstances, even inexperienced staff without any knowledge of molecular biology techniques canoperate the technique by participating a short training
program. Thanks to their efforts, we were able to obtainreliable results. The technique has been successfully
implemented in the plant. We are planning to further
deploy the technique to other overseas plants in the future.

Asahi Quality & Innovations, Ltd.

Brewing Science Laboratories
Applying state-of-art technologies torealize new possibilities for alcohol
beverages
We are conducting state of the art research to develop new and attractive alcohol beverages and make the world more enjoyable withalcohol beverages. Scientists specializing in various fields including
fermentation, sensory evaluation and aroma analysis bring together
their research findings to develop products that will open up new possibilities of alcohol beverages.

Development ofbrewingtechniques

Analysis of taste
and aromacomponents

Sensory evaluation

Development offermentation
technologies

We explore ways to more
efficiently produce for higher-quality alcohol beverages
through detailed analysis of
the relation between eachmanufacturing process andthe flavor of the beverages.
We are also working to develop brewing techniques torealize beverages with new,attractive flavors.

The flavor components arevery important for alcoholic beverages. We performresearch and developmentof the components that contribute to forming the flavorof beverages. We try toincrease pleasant flavor anddecrease unpleasant flavor
and taste.

In order to ensure that highquality delicious products aredelivered to customers, it isimportant to evaluate whether the product actually carries
the intended flavor. Sensory
evaluation is performed bytrained evaluators on a daily
basis and used to inform thedevelopment of new technologies and products.

We research the genes
function of microorganisms
and its appropriate management methods, in orderto promote the healthy
fermentation of microorganisms such as yeast andmake delicious alcohol beverages.

Research
First in the world to identify an off-

Hop alpha acid
Heating
processflavor precursor
OxygenWhile it is almost impossible to find a unified definition for a “good” beer, we think that “having sophisticated flavor and aroma free of unpleasant odors and tastes(i.e. off flavor)” is one important definition of a goodbeer.
One type of off flavors found in beer is called sulfury
flavor caused by sulfur-containing compounds which
may occur depending on the ingredients used, abnormality in the brewing process and storage conditions.
One of the sulfury flavor, often described to have an
onion-like odor or sweaty smell, is known to be causedby 2-mercapto-3-methyl-1-butanol (2M3MB). This
substance has been known for long to affect the flavorof beer, but had not been fully examined, because it
was difficult to analyze due to its extremely low flavor
threshold and content (in terms of ppt). Encouragedby the recent advancement of analytical instruments,a research project was launched to develop technology
for controlling off-flavor and ensuring consistent good
flavor.

O

Yeast
OH

O

2M3MB precursor
2,3-epoxy-3-methyl-butanal

SH
2M3MB

2M3MB is not present in wort, which beer is madefrom, but produced later in the process of fermentationby yeast. Therefore it was believed that a precursor to
2M3MB must be present in the wort. For decades, however, no one succeeded in identifying this precursor. We
purified constituents of hop and performed fermentation
tests repeatedly in search for the precursor, and finallyidentified 2,3-epoxy-3-methyl-butanal as the precursorof 2M3MB through structural analysis using GC/Q-TOF
and other latest analytical instruments. We will continue
our research to find out how the yeast metabolizes the
precursor and convert it to 2M3MB.
*This research was presented at the World Brewing Congress 2016, oneof the largest international academic conferences in the world.

22

Our facilities

Asahi Group Research andDevelopment Center (Moriya)
1-1-21 Midori, Moriya, Ibaraki
302-0106, Japan

Asahi Group Research and Development Center (Moriya)
has a Group-wide operating model to create technology
synergy and new value through R&D activities crossingorganizational borders.

Area Map
Research building

East Research building

Molding test facilities

Test plant

Administration office

Administration and welfare facilities

Test brewery motor building

Research building

Administration
officeAdministration andwelfare facilities

OfficeLaboratory

Library

Shochu development laboratory

About the Facilities
Active information exchange is taking place across organizational
barriers in our office area, where we have introduced a free address system in our office area to allow workers to freely choose
their seat and move around according to their mood or work.
In addition, we offer Wi-Fi and a comprehensive search systemcovering a wide range of information from the world so that researchers can access necessary information anywhere and anytime. Combined with welfare facilities including the cafeteria andthe refresh room, we provide a work environment to stimulate
flexible thinking.
We are also committed to environmental conservation and havebeen certified for ISO 14001:2015 (environmental management
systems).

Sengawa Laboratories

Ebisu Laboratories

Kachidoki Laboratories

2-2 Wakaba-Cho, Chofu,
Tokyo 182-0003, Japan

2-4-1 Ebisu-Minami. Shibuya,
Tokyo 150-0022, Japan

14F Inui-building-Kachidoki,
1-13-1 Kachidoki, Chuo, Tokyo
104-0054, Japan

Issue and Edit Asahi Quality & Innovations, Ltd. Department of Corporate Strategy
Production cooperation Bunkakobo, inc.

▼WebsiteBNK-2312