C O R P O R A T E
P R O F I L EPowered by life sciences, we explore flavor, health and beauty
for the well‐being of all people and a sustainable global environment.

Message“Powered by life sciences, we explore flavor, health and beauty
for the well‐being of all people and a sustainable global environment.”

Under the above philosophy, Mitsubishi Corporation Life Sciences, as an ingredients manufacturer, supplies its own functional
ingredients and solutions to the food, health, and cosmetics markets worldwide.
Mitsubishi Corporation Life Sciences was launched in 2019 through the consolidation of the Mitsubishi Corporation Group’s life
science businesses. Our operations pool together the strengths of the respective businesses with various historical andtechnological origins.
Building on our foundational technologies in proprietary fermentation and biotechnology which have been fostered over many
years, we are developing products such as seasonings, bakery specialties, and functional ingredients for health and cosmetics.
Alongside challenging ourselves to creating new values, we will fulfill our responsibility as an ingredients manufacturer, rigorously
managing raw materials and production processes and conducting quality assurance to supply safe products.
We will operate our businesses attaching importance to communication and co‐creation of new values with our customers.
Leveraging the power of life sciences, we will continue to endeavor to create new values.
We ask for the continued support and patronage of our customers and stakeholders.

Representative Director & President

Koji Kishimoto‐1‐

Philosophy & Principles
The Three Corporate Principles ‐ Corporate Responsibility to Society; Integrity and Fairness; and Global Understanding ThroughBusiness

The Three Corporate Principles are the foundation of the vision and strategy for our commitment to corporatesocial responsibility.

Corporate Responsibility to Society (Shoki Hoko)
Strive to enrich society, both materially and spiritually, while contributing towards the preservation of the

The ThreeCorporate
Principles

global environment.

Integrity and Fairness (Shoji Komei)
Maintain principles of transparency and openness, conducting business with integrity and fairness.

Global Understanding Through Business (Ritsugyo Boeki)
Expand business, based on an all‐encompassing global perspective.
(The modern day interpretation of the Three Corporate Principles, as agreed on at the Mitsubishi Kinyokai meeting of thecompanies that constitute the so‐called Mitsubishi group in January 2001.)

Philosophy

Powered by life sciences, we explore flavor, health and beauty
for the well‐being of all people and a sustainable global environment.

1.

2.

3.

Corporate
Standards ofConduct

4.

5.

6.

Aim of Corporate Business Activities
Through its business activities, Mitsubishi Corporation Life Sciences will endeavor to increase its value. At thesame time, the company will strive to enrich society in all ways, creating and providing high quality, safe, anduseful products and services.
Fairness and Integrity in Corporate Business Activities
Mitsubishi Corporation Life Sciences will continue to develop its business activities in compliance with all
relevant laws, international regulations and internal rules. The company will act responsibly and will respect
the highest social standards.
Respect for Human Rights and Employees
Mitsubishi Corporation Life Sciences will respect human rights and will not engage in any discrimination. The
company will preserve and improve its corporate strengths through the development of its employees, all
the while respecting the character and individuality of each employee.
Information Security and Disclosure
While Mitsubishi Corporation Life Sciences will continue to develop, implement and improve theeffectiveness of its information security management system, at the same time the company will disclose
information accurately and in a timely fashion, so as to maintain transparency and be correctly understoodby both its stakeholders and the general public.
Consideration for Environmental Issues
Mitsubishi Corporation Life Sciences understands that an enterprise cannot continue to prosper without
consideration for its environmental performance, and will strive to protect and improve the global
environment and pursue sustainable development through all aspects of its business activities.
Contribution to Society
As a responsible member of society, Mitsubishi Corporation Life Sciences will actively carry out philanthropic
programs in an effort to promote the enrichment of society. Moreover, the company will support efforts of
its employees to contribute to society.

‐2‐Our BusinessAs a manufacturer of materials that support food, health, and beauty, we use the power of life sciences to offer value through avariety of products in order to respond to social issues and the diverse needs of our customers.

Nutrition Business

Savoury Ingredients Business

Extracted Seasonings BusinessIn addition to tastiness, people are nowadays
increasingly conscious of the added healthbenefits and health value of foods. Based ona wealth of know‐how accumulated overmany years focusing on microbial
fermentation, the Company provides healthingredients to the food, dietary supplement,
pharmaceutical, and feed industries in Japanand overseas through a hybrid business that
integrates R&D, commissioned manufacturing,
trading, and marketing.

We offer yeast extracts, such as AROMILD ,the most versatile umami enhancer, and
AJITOP , flavor enhancer like MSG attempt,
as well as hydrolyzed proteins and "koku‐mi
seasonings".
We also offer blended seasonings thatcombine amino acids, organic acids, andother ingredients to make them easy to utilize.

Stocks made from meat, fish, vegetables, andother ingredients create the base flavors forcooking and give foods richer tastes.
We offer various extracted seasonings
produced by carefully extracting andconcentrating flavors, as well as sauces andflavor seasonings that have applied suchtechnologies. We help processed food
manufacturers and other customers in theready‐made and restaurant food industries
create delicious tastes.

Main Products Yeast‐based ingredients

Main Products Yeast extracts and yeast Hydrolyzed proteins
 "Kokumi seasonings"

Main Products
 Meat extracts
 Sauces Seafood extracts  Flavor seasonings
 Vegetable extracts  Soup bases‐3‐

Umami Seasonings (Flavor
Enhancers) Business

Brewed Seasonings andLiquors BusinessWe are a leading seasonings manufacturer inJapan and the first company globally to use afermentation process to mass‐produce a
nucleic acid and L‐monosodium glutamate,leading components of umami. In addition,
our flagship product INOICHIBAN , a productwith both industry and household fans, haslong contributed to the development of theJapanese food industry.
We will continue to provide a stable supply of
umami seasonings essential to the foodindustry to support healthy diets.

Our lineup includes a wide selection of
products, such as wine, mirin, Japanese sake,
Chinese liquor, confectionery liqueurs, andother ingredients using traditional liquor
brewing technologies. We also have a rangeof brewed seasonings for various cooking
needs as well as ethanol formulations used
for increasing product shelf life and sanitation.
We propose optimum products forcustomers’ every need.

Food Materials and Food
Additives BusinessIn addition to being delicious, processed
foods must meet many requirements
including shape and texture, convenience,
shelf life, and suitability for processing.
We have a wide range of products tailored tothe diversifying uses of our customers,
including thickening stabilizers and quality‐
improving agents for improved texture andwater retention, and functional ingredientsfor health conscious customers.
We provide functionality that customers needbased on changes in food preferences andproblems faced during production.

Main Products
 Nucleic acid
 L‐Monosodium glutamate Composite seasonings

Main Products
 Brewed seasonings and fermented liquidseasonings
 Liquors Ethanol formulations

Main Products Thickening stabilizers
 Quality‐improving agents
 Amino acids and organic acids

Sweeteners BusinessBakery Specialties Business

Cosmetics BusinessWe have various types of sweeteners,
including polyols such as maltitol, sorbitol,and reduced sugar syrup.
Polyols have various functions and processing
characteristics and are utilized for a range ofuses based on their characteristics. We
propose reliable technology and high quality
products suited for use in various fields.

As a comprehensive supplier for customers in
the confectionary and bakery industries, we
provide baker’s yeast, fermented flavor
enhancers, quality‐improving agents forbakery, bakery premixes, and other productsthat leverage our unique strengths.
We engage in business activities to meet theneeds and address the challenges of ourcustomers through developing a wide
selection of products and through our ability
to make unique offerings from the customer’s
perspective.

Cosmetics enhance beauty, health, andspiritual enrichment. In addition to those
products being safe and of high quality, there
is growing demand for sustainable productdesign that takes into account theenvironment and society.
Mitsubishi Corporation Life Sciences isinvolved in the research and development,
manufacture and sale, and export and importsales of cosmetic ingredients with the SDGs in
mind.

Main Products Maltitol
 Sorbitol Polyglycitol Syrup(Hydrogenated Starch Hydrolysate) Other polyols and sweeteners

Main Products Yeast Premixes
 Fermented flavor enhancers andferments
 Quality‐improving agents for bakery

Main Products
 Fullerene Repista
 Fervere‐4‐Research & Development
Our strength lies in our ability to create distinct seasonings and ingredients for confectionery and bread making through unique
technologies acquired over many years — in areas such as fermentation, separation and extraction, cooking and processing,bread baking, and flavor analysis.

Applications

Product Development

Creating the future of food and health with customers"Application proposal" refers to the development of applications basedon our diverse product range, and the accurate communication ofthese innovations to our customers after taking into account theirdiffering needs.

Product development to meet customer needs
In developing and researching products, we keep in close contact withthe sales division to get a sense of customer feedback as well as theneeds and issues that customers do not realize themselves, andconduct various R&D day‐to‐day in order to develop new productsolutions.

 Polyols
We propose innovative applications to food and pharmaceuticalindustries.
Our food clients can be found in the chewing gum, candy,
chocolate, tablet, beverage, ice cream and bakery industries.
 Seasonings and all food ingredients
We propose solutions and ideas for new products and productrenewals to processed food manufacturers, convenience stores,
and customers in the ready‐made and restaurant food industries.
We also conduct surveys of successful shops, prototype
evaluations with the sales division, and make presentations at
customer seminars.
 Polysaccharide texturants
The physical property of foods is a critical component of tastiness.
We handle a variety of polysaccharide texturants which give
physical properties to foods.
We propose physical properties sought by customers by examining
various combinations.

[Examples of products we developed] AROMAWAY SOURD MOIST AJIMATOME DJ
Extensive food evaluation technologies
Palatability and other factors are thought to make objective
evaluations of food taste challenging. We have combined a sensory
testing method and an instrumental analysis technique to enable morescientific evaluations of food taste.
We use analyzing technologies, based on a wealth of knowledge
gained through manufacturing a variety of food items, to develop new
products and help address the issues of our customers.
Initiatives for the future
As part of our R&D initiatives for the future, we establish opportunities
for researchers to create new synergies by pooling each other’s
strengths, holding discussions, and conducting reviews, and generate
ideas that are not bound by existing frameworks.

‐5‐

Basic Research

Production Technology

Basic research focused on microbial fermentationWe carry out basic
research for efficiently producing targeted ingredients through thefermentation of microbes, mainly yeasts.
We also conduct microbial strain breeding and culture control . In
addition to developing functional ingredients as well as food andseasoning ingredients that meet our customers’ demands, we conduct
applications development and applied research using existing products.
Such applications are not limited to foods; we aim to develop
ingredients with a range of properties from a mid‐ to long‐term
perspective, including added health benefits.

Towards more advanced technology and higher quality
We continue to conduct research day‐to‐day in order to turn new ideas
from R&D into actual products and provide them to customers in a safe,
secure, and stable manner, as well as to further improve existingproducts.
We pay careful attention to all steps of the production process,including review of a product’s manufacturing conditions, design anddevelopment of process equipment in collaboration with the
production and engineering divisions, and studies for the optimizationof people, goods, machinery, and information. We harness
comprehensive manufacturing technology to ensure a stable supply of
the industry’s world‐leading products for customers.

Wide‐ranging research themes
Our research themes are wide‐ranging. We also conduct analyses
based on our customers’ requests.
 Yeast (microorganism) strain breeding Yeast (microorganism) culture control
 R&D of functional ingredients
 R&D of food and seasoning ingredients

Production technological capability tailored to various products
Using fermentation technology, we have produced new products frommicroorganisms in a variety of genres, such as nucleic acids, yeast
extracts, functional ingredients, polysaccharide texturants, enzymes,
bakery ingredients, and cooking liquors. We have also produced
polyols using advanced hydrogenation reaction (reduction) technology
and nursing foods (e.g., foods for easy swallowing) using
polysaccharide texturants.
Such products have been produced also using our long‐cultivatedadvanced microbial control technology and high‐pressure reaction
technology, together with our purification technology for efficiently
turning target substances into products (e.g., solid‐liquid separation,
distillation, concentration, crystallization). In addition, we have sought
to reduce costs and contribute to stable production at plants bydeveloping and enhancing our underlying technologies, including
powder manufacturing using our unique drying technology, extract
manufacturing technology such as extraction and emulsification,
granulation technology, and sterilization technology for greater safety.
We not only seek to improve our existing equipment and processes,
but also actively engage in the development of new technologies andequipment to strengthen our production technological capability.
‐6‐Quality & Safety
We deliver great quality products worldwide by giving our highest priority to food safety and trustworthiness at all times.

The Company is a producer of food ingredients that support our customers to shape their product and business. In addition to maintaining foodsafety and trustworthiness, we are strengthening our systems to ensure a stable supply of superior quality products, both domestically andinternationally.
In line with our quality policies of "think from the customer perspective", "quality first", and "compliance with laws and ordinances," we implement
a quality management system at all of our production facilities in Japan and overseas, including our own plants and affiliate company plants, incontinually working to improve quality.

Quality Verification and Assurance throughthe Food Chain

Quality Policy
We contribute to the realization of a sustainable and enriched society
through our business in the life sciences.

From procurement of raw materials to shipment to customers, wehave developed a system that enables us to deliver safe and trusted
products all around the world based on the food chain concept.

 We aim to become a company that satisfies all stakeholders,
including clients, employees, and shareholders. We provide thehigh value‐added products sought by customers, together withreliable information.
 We promote close internal and external collaboration and foster
continuous improvement in every step of the process, from R&D to
procurement of raw materials, production, and distribution. We
consistently provide safe products developed using thetechnological capabilities we have cultivated.
 All products and services we handle are in compliance with
relevant laws, ordinances, and regulatory requirements in order toearn the trust of our customers.

 Check raw materials
To supply safe and high quality products, we determine whether or
not to utilize raw materials through our own audits of raw material
manufacturers and through an analysis of the quality of our raw
materials.
 Manage production situation, improve production sites
We work with production sites to maintain sound production
processes and improve production sites, through developing aquality control system to ensure the production of safe and highquality products in all steps of the process, from receipt of raw
materials to manufacturing and shipment.
 Quality verification of products
We analyze the components and parameters set for each product,such as microorganisms, to ensure the quality of the products we
produced comply with laws, ordinances, and our own
specifications. In addition, our staff performs a comprehensive
evaluation of "tastiness," a property that cannot be measured bymachinery, before making the final decision on shipment.
 Quality assurance
For the purpose of delivering safe and high quality products to ourcustomers, we establish appropriate sell‐by dates, create a table ofquality test results, and utilize a traceability system that can trace
the process from raw materials, production, to delivery.

Component Analysis and Sensory Testing System
Palatability and other factors are thought to make objective
evaluations of food taste challenging. More scientific evaluations offood taste can be made possible by combining a sensory testing
method and an instrumental analysis technique.
In sensory testing, our staff performs a comprehensive evaluation of"tastiness," a property that cannot be measured by component
analysis using machinery, so that we can manage the quality of our
products.

‐7‐

Nikko Plant

MCLS (China) Inc.

Brewed seasonings, hon‐mirin, ethanol‐
based disinfectants

Blended seasoning, HVP/HAP, etc.

Tsuchiura Plant

MCLS Asia Co., Ltd.

Liquid/powder seasonings, fermented
flavor, bakery quality‐improving agent,
yeast extract, brown sugar, organic acid,etc.

Polyols (maltitol)

Miyoshi Plant
Liquid/powder seasonings, fermented
seasonings, powder polysaccharides

PT. Fermentech Indonesia
Nucleic acid, curdlan

Fuji Plant
Polyols (sorbitol, mannitol, xylitol), foodadditive, pharmaceutical raw materials,
polyol high‐functional products

PT. Sorini Towa Berlian
Corporindo
Polyols (sorbitol)

Sakai Plant
Yeast extracts, enzymatically hydrolyzed
seasonings, soup granules

PT. Centram
Polysaccharide texturant (carrageenan)

KOHJIN Life Sciences Co., Ltd.
(Saiki Plant)
Plants

Subsidiaries

Yeast extract, fermented functional
materials (glutathione, etc.)

Associates

With food under close scrutiny from safety and trustworthiness perspectives, the Company strictly controls its raw materials and production
processes to ensure continuing production of safe, high quality products.
We maintain a high level of control at our domestic and global facilities to deliver trustworthy products that customers around the world can use
with confidence.

Safety and Good Quality Control Mechanisms
We have achieved international standards—ISO 9001 (*1), ISO 22000 (*2), FSSC 22000 (*3) and other certifications—in order to enforce thoroughquality and safety control at our production locations in Japan and overseas, including our plants and the plants of our affiliate companies,
including Tsuchiura Plant, Nikko Plant, Fuji Plant, Miyoshi Plant, Sakai Plant, KOHJIN Life Sciences Co., Ltd. (Saiki Plant), PT. Fermentech Indonesia,
MCLS Asia Co., Ltd., and PT. Sorini Towa Berlian Corporindo.
In addition, Fuji Plant and KOHJIN Life Sciences Co., Ltd. (Saiki Plant) have established mechanisms for managing GMP (*4) and other standards toenforce thorough quality. Tsuchiura Plant undergoes periodical assessments and inspections by external third party organizations on AIB Food
Safety Program (*5) and other standards.
(*1) ISO9001:
Management system international standard for providing products and services of the required level of quality and raising customer satisfaction.
(*2) ISO 22000:
The internationally recognized food safety management system standard.
(*3) FSSC22000 (Food Safety System Certification):
The safety management system based on ISO 2200, reinforced with specific additional requirements.
(*4) GMP (Good Manufacturing Practice):
Manufacturing process management standards to ensure a product is being safely manufactured to an identified quality standard throughout the process from receiptof raw materials to production and shipment.
(*5) AIB Food Safety Program:
Factory floor‐oriented manufacturing process management standards proposed by the American Institute of Baking (AIB).

‐8‐

Sustainability
In accordance with the Three Corporate Principles, the basic philosophy of the Mitsubishi Group, Mitsubishi Corporation Life Sciences
Limited aims to create social and environmental value through our business activities in order to realize our Philosophy which states,“Powered by life sciences, we explore flavor, health and beauty for the well‐being of all people and a sustainable global environment.”

Creating Materials from Unused Resources

Development of Ingredients to Support Plant‐
Based Foods

As an ingredient manufacturer, Mitsubishi Corporation Life Sciences
Limited produces a wide variety of food ingredients and seasonings at
our own factories as well as those of the Group. We are challenging
ourselves to create new materials from unused resources. For example,
we use the by‐products and leftovers generated in our manufacturing
process as fertilizers and feedstuffs. We also upcycle these resources
into new seasonings and health ingredients.

The world’s total population is expected to reach about 10 billion by
2050, and there are concerns that protein sources to feed the growing
population will be depleted. From the perspective of these food issues,
global environmental concerns, and health consciousness, there is
growing interest in plant‐based foods made using sustainable,
resource‐efficient plant materials and protein ingredients produced
through microbial fermentation.

We manufacture and sell various types of yeast extracts, including
torula yeast, brewer’s yeast, and baker’s yeast. We use our proprietary
technology to process the by‐products (yeast cell walls) generated in
the process of manufacturing yeast extracts from torula yeast, thereby
upcycling it to create new health ingredients and cosmetics.
In addition, we eliminate waste by using by‐products generated in thebeer brewing process as ingredients for producing brewer’s yeast. We
also create coating and cosmetic materials by reprocessing by‐products(yeast cell walls) generated after producing the yeast.

Offering Curdlan for Alternative Foods
In recent years, a variety of plant‐based products have been launched
in Japan and internationally. Among them, there is accelerating
development of food products that serve as substitutes for animal
ingredients such as meat, seafood, eggs, and dairy products. Mitsubishi
Corporation Life Sciences Limited’s “curdlan,” which is fermented andproduced from microbes, has long been used to improve the texture ofvarious foods. In recent years, curdlan has also been widely used as abase material especially in meat (and fish) alternative foods and plant‐
based foods. Because curdlan is tasteless and odorless with no effecton flavor, it is possible to create various textures and physicalproperties by adjusting the concentration used.

In addition to the above examples of utilization of unused resources,
we are conducting a variety of R&D to develop new value‐added
materials using by‐products generated in our seasoning production
process. We also promote collaboration not only within our own
company, but also by leveraging our network with Mitsubishi
Corporation Group companies and food product manufacturers thatare our customers.

Development of Microbial‐Derived “Protein Ingredients”
In addition to demand for sustainable sources of protein, demand forhigh‐protein ingredients is rising against the backdrop of increasing
health consciousness and rising consumer awareness of loss of muscle
mass due to aging of seniors. We are developing high‐protein
ingredients with our own yeast, aiming to provide protein ingredients
through sustainable microbial fermentation by utilizing ourfermentation and culture technologies which we have cultivated overmany years.
Tastier Flavors Through the Power of Applications
As the plant‐based food market expands and consumer interest grows,
so do expectations and demands for better taste. Challenges include
the discomfort some people feel due to the taste or smell of foods
made with plant‐based ingredients, as well as the lack of the fatty, rich,and umami sensations that can be expected when using animal‐based
ingredients. In order to solve these issues and create delicious flavors,
we suggest recipes and applications using our various seasonings andfood ingredients, utilizing our accumulated know‐how on creating
flavors and textures as well as technologies to improve shelf‐life.

‐9‐

Helping to Extend People’s Healthy Life
Expectancy

Development of Cosmetic Materials with
Emphasis on Sustainable Raw Materials“Healthy life expectancy” is a concept developed by the World HealthOrganization (WHO) in 2000, and refers to the years in which a person
can lead an independent life without the need for nursing care. The
smaller the gap between average life expectancy and healthy life
expectancy, the longer a person can live independently. Amid Japan’s“super‐aging society” and focused on the era when people regularly
live to 100 years old, Mitsubishi Corporation Life Sciences Limited
hopes to help people around the world live life to the fullest in theirolder years by improving their health and quality of life (QOL). We aredeveloping health and beauty ingredients, offering healthy foods,
developing nursing care food ingredients, and more.

In recent years, people of all genders have been becoming increasinglyinterested in beauty. In particular, the COVID‐19 pandemic causedchanges in health consciousness, and there has been increasingawareness of full‐body beauty. Due to this, the male cosmetics market
has been showing growth. Mitsubishi Corporation Life Sciences Limited
is developing a variety of cosmetic materials to meet the demand in
the beauty field that is the subject of so much attention.
In addition, in response to the recent preference for naturalingredients and sustainability, we are also working to switch to plant‐
derived ingredients and eco‐friendly packaging materials, as well as toacquire Halal certification.

Development of Health and Beauty Materials
For many years, we have been researching health and cosmetic
ingredients derived from yeast. Among these ingredients, nicotinamidemononucleotide (NMN) is attracting worldwide attention as aningredient that supports youthfulness. Using highly‐nutritious torula
yeast as the starter material, we have realized a NMN manufacturing
process that combines high purity (*1) with mass production. Our NMN
is sold as a raw material for supplements.

Initiatives for Plant‐Derived Fullerene
After years of R&D, we have succeeded in creating plant‐derived
fullerene for our products, and made the switch to plant‐derived
products in 2020. The wood which serves as the starting material for
our fullerene is exclusively natural Japanese cedar from forests in
Miyazaki Prefecture that have received international certification forsustainable forest management. We also use hydroelectric power(renewable energy) to make our products sustainable.

(*1):

Initiatives to Reduce Packaging Waste
In line with our shift to plant‐derived fullerene, we changed thecontainers filled with fullerene materials to eco‐friendly aluminum
pouch packaging, reducing the amount of waste generated by about
90% compared to before.

NMN purity (anhydrous) of 99.0% or higher. For supplements, other raw
ingredients such as inactive ingredients are also included.

Solving Food‐Related Issues to Help People Maintain Good Health
We are working to solve a variety of food‐related issues to contributeto people’s health. We focus on suggesting applications using ourseasonings and food ingredients to improve the taste and healthinessof foods produced and served by our customers, such as processedfood manufacturers, convenience stores, and restaurants.
For example, to address issues such as insufficient flavor and reduced
shelf‐life caused by “low‐salt” foods, we propose optimal solutions in
response to customer needs, such as considering applications that
improve taste and functionality using seasonings for low‐salt foods,
yeast extracts, and shelf‐life enhancers.
In addition to our low‐salt solutions, we also offer a variety of othersolutions that help improve people’s health, such as reduced sugar,
reduced fat, reduced calories, and enhanced protein solutions.

Acquisition of Halal Certification
Radical Sponge , our water‐soluble plant‐derived fullerene product,
has acquired Halal(*1) certification. It can be used with peace of mind
in countries around the world.
(*1) Halal:
Halal certification is given to foods produced in accordance with Islamic law.

Medical and Nursing Care Foods
People’s ability to chew and swallow deteriorates with age, which
increases the risk of aspiration due to trouble swallowing. Moreover,as swallowing function declines and people become unable toconsume sufficient food, it becomes necessary to address nutritional
issues (dehydration, low nutrition, etc.). We develop and sell
thickening agents, gelling agents, and nutrition‐enhancing ingredientsfor nursing care food so that seniors can eat with ease and comfort.
‐ 10 ‐

Company Outline
Mitsubishi Corporation Life Sciences engages in world‐leading scale businesses in the food science industry.

Company Name

Mitsubishi Corporation Life Sciences Limited

Date Founded

June 12, 1954

Date Established

April 1, 2019

Head Office

Tokyo Takarazuka Building 14F., 1‐1‐3 Yurakucho, Chiyoda‐ku, Tokyo 100‐0006

Phone(+81)3‐6891‐7100

Capital1,399 million yen

Shareholder

Mitsubishi Corporation Life Sciences Holdings Limited (100%)

Main Business

Development, manufacturing and sales of seasonings, polyols, sweeteners, quality‐improving agents,
yeast extract, yeast‐based ingredients, confectionery and bakery ingredients, liquors for cooking andconfectionary, health ingredients, cosmetics

Representative

Koji Kishimoto, Representative Director & President

Number of employees

1,490

URL

https://www.mcls‐ltd.com/en/(as of April 1, 2024)‐ 11 ‐

Our History
Our origin traces back to the food ingredient businesses of various companies. We leverage their respective histories andtechnologies to create new values in the field of food and health.

April 2024

Vitamin C60
BioResearch

April 2021

Dai‐Nippon Meiji
Sugar(Food business)

April 2019
January 2014

MC FoodSpecialties

April 2009

Kirin Kyowa
Foods

Kyowa Hakko
Food Specialties

Kyowa Hakko
Kogyo(Food business)

November 2012

August 2007

Kirin Food‐TechKirin Brewery(Functional foodbusiness)

TakedaPharmaceutical(Food business)

Mitsubishi Shoji
Foodtech

MC Foodtech

Mercian(Industrial liquor
business)

Towa Chemical
Industry

KOHJIN Life
Sciences

Yoshioka
Foodtech

Chuo Foods
Material

Chuo Kasei

Banshu Chemical(Functional
ingredient business)(Functional
ingredient business)

KOHJIN(Fermentation
business)

Koukoku Jinken
Pulp

Our History
April 2019
April 2020
April 2021
April 2024

MC Food Specialties Inc., Mitsubishi Shoji Foodtech Co., Ltd., and KOHJIN Life Sciences Co., Ltd. consolidated to start Mitsubishi Corporation Life Sciences
Limited.
Vitamin C60 BioResearch Corporation became a subsidiary through transfer of stock from Mitsubishi Corporation, to conduct development, manufacture,and sales of cosmetic raw materials, starting our cosmetics business.
Acquired a portion of the food business of Dai‐Nippon Meiji Sugar Co., Ltd., and expanded lineup of seasonings‐related raw materials.
Vitamin C60 BioResearch Corporation was integrated into the company.

History of former MC Food Specialties Inc.
December 2001
Kirin Brewery Co., Ltd. and Takeda PharmaceuticalCo., Ltd. reached basic agreement on food businesstie‐up.
April 2002
Founded as Takeda‐Kirin Foods Corporation andbegan operation after transferring food business of
Takeda Pharmaceutical Co., Ltd.
April 2005
Food business of Kyowa Hakko Kogyo Co., Ltd. spun
off and formed Kyowa Hakko Food Specialties Co.,Ltd.
April 2007
Takeda‐Kirin Foods Corporation became wholly
owned subsidiary of Kirin Brewery Co., Ltd. Trade
name changed to Kirin Food‐Tech Co., Ltd.
April 2009
Kyowa Hakko Food Specialties Co., Ltd. and Kirin
Food‐Tech Co., Ltd. merged to launch Kirin Kyowa
Foods Co., Ltd.
July 2010
Consolidated industrial liquor and fermentationseasonings businesses of Mercian Corporation.
July 2013
Became subsidiary of Mitsubishi Corporation
through its acquisition of approx. 81% of shares.
Became Group company of Mitsubishi Corporation.
January 2014
Changed trade name to MC Food Specialties Inc.
January 2015
Became wholly owned subsidiary of Mitsubishi
Corporation through its acquisition of shares owned
by Kirin Holdings Co., Ltd.

History of former Mitsubishi Shoji Foodtech
Co., Ltd.

History of former KOHJIN Life Sciences Co.,Ltd.

June 1954
Towa Chemical Industry Co., Ltd. was founded, andsorbitol manufacturing and sales started.
April 1977
Chuo Kasei Co., Ltd.’s Banshu Plant started
manufacturing seaweed extract carrageenan.
March 1991
Yoshioka Co., Ltd. founded Yoshioka Engineering Co.,
Ltd. to design, produce, and sell food processing
machinery. In 1992, switched business frommanufacturing machinery to manufacturing
additives. In 1993, changed trade name to Yoshioka
Food Mix Co., Ltd.
March 1999
Yoshioka Food Mix Co., Ltd. changed trade name to
Yoshioka Foodtech Co., Ltd.
April 2000
Functional ingredient business divisions of Chuo
Kasei Co., Ltd. and Banshu Chemical Co., Ltd. weresplit off and combined. Chuo Foods Material Co., Ltd.
established and started manufacturing and selling
ingredient‐related raw materials.
August 2003
Yoshioka Foodtech Co., Ltd. changed trade name to
MC Foodtech Co., Ltd.
August 2007
Towa Chemical Industry Co., Ltd., MC Foodtech Co.,
Ltd., and Chuo Foods Material Co., Ltd. merged, andtrade name changed to Mitsubishi Shoji Foodtech
Co., Ltd.

April 1953
Saiki Plant began operation as dissolving pulp
factory of Koukoku Jinken Pulp Co., Ltd.
January 1969
Trade name changed to KOHJIN Co., Ltd.
November 2012
KOHJIN Life Sciences Co., Ltd. established after
spinoff of fermentation business of KOHJIN Co., Ltd.

‐ 12 ‐

Offices & Subsidiaries
Head Office

Branch Offices

Tokyo Takarazuka Building (*)
Tokyo Takarazuka Building 14F., 1‐1‐3 Yurakucho, Chiyoda‐ku,
Tokyo 100‐0006

Eastern Japan Regional Office
Toho Hibiya Building 16F., 1‐2‐2 Yurakucho, Chiyoda‐ku, Tokyo
100‐0006

Toho Hibiya Building
Toho Hibiya Building 16F., 1‐2‐2 Yurakucho, Chiyoda‐ku, Tokyo
100‐0006

Western Japan Regional Office
Shin‐Osaka Daiichi Seimei Building 6F., 3‐5‐24 Miyahara,
Yodogawa‐ku, Osaka‐shi, Osaka 532‐0003

GranTokyo South Tower
GranTokyo South Tower 5F., 1‐9‐2, Marunouchi, Chiyoda‐ku,
Tokyo 100‐6605

Sapporo Branch Office
UD Sapporo Kitaichijo Building 6F., 1‐15 Kitaichijonishi 10‐
chome, Chuo‐ku, Sapporo‐shi, Hokkaido 060‐0001

Head Office of Mitsubishi Corporation Life Sciences is spread overthree buildings.
If paying a visit to Head Office, please confirm which office you are to
visit and go to the respective office's Reception.
(* Indicates the registered address of MCLS's Head Office)Tohoku Branch OfficeSendai Hashimoto Building 8F., 27‐21 Tachimachi, Aoba‐ku,
Sendai‐shi, Miyagi 980‐0822
Kanto Koshinetsu Branch Office
Toho Hibiya Building 16F., 1‐2‐2 Yurakucho, Chiyoda‐ku, Tokyo
100‐0006
Nagoya Branch Office
Seifu Building 9F., 3‐21‐25 Marunouchi, Naka‐ku, Nagoya‐shi,
Aichi 460‐0002
Chugoku‐Shikoku Branch Office
Hiroshima Inarimachi Daiichi Life Building13F., 2‐16 Inari‐machi,
Minami‐ku, Hiroshima‐shi, Hiroshima 732‐0827
Kyushu Branch Office
KDX Hakataminami Building 6F., 1‐3‐11 Hakataekiminami,
Hakata‐ku, Fukuoka‐shi, Fukuoka 812‐0016
Technical Marketing Center
Sea Fort Square 2F., 2‐3‐10 Higashi Shinagawa, Shinagawa‐ku,
Tokyo 140‐0002
Kanda Application Room
Kinsan Building 8F., 4‐1‐21 Nihombashimuromachi, Chuo‐ku,
Tokyo 103‐0022(as of April 1, 2024)‐ 13 ‐

Plants

Distribution Centers

Tsuchiura Plant
4041 Ami, Ami‐machi, Inashiki‐gun, Ibaraki 300‐0398

Tennozu Center
Sphere Tower Tennozu 16F., 2‐2‐8 Higashi‐shinagawa,Shinagawa‐ku, Tokyo, 140‐0002

Nikko Plant
1195‐5 Uenohara, Aza, Todoroku, Nikko‐shi, Tochigi 321‐2404

Fuji Center
2‐62 Shimada‐cho, Fuji‐shi, Shizuoka 417‐0033

Fuji Plant
93 Nakagawara, Fuji‐shi, Shizuoka 417‐0036

Miyoshi Center
10‐3 Chikumazawahigashi, Miyoshi‐machi, Iruma‐gun, Saitama
354‐0046 (Located inside Miyoshi Plant)

Miyoshi Plant
10‐3 Chikumazawahigashi, Miyoshi‐machi, Iruma‐gun, Saitama
354‐0046

Subsidiaries

Sakai Plant
5‐152 Kannabe‐cho, Sakai‐ku, Sakai‐shi, Osaka 590‐0984

KOHJIN Life Sciences Co., Ltd.
Tokyo Takarazuka Building 14F., 1‐1‐3 Yurakucho, Chiyoda‐ku,
Tokyo 100‐0006

Laboratories

Houkoku Kogyo Co., Ltd.
1‐6 Higashihama, Saiki‐shi, Oita 876‐8580

Life Science Research Laboratories Tsuchiura
R&D Group (Savoury Ingredients Division, Extracted
Seasoning Division, Brewed Seasoning & Liquor Division,
Bakery Specialties Division)
4041 Ami, Ami‐machi, Inashiki‐gun, Ibaraki 300‐0398 (Locatedinside Tsuchiura Plant)

MCLS (China) Inc.
Head Office : Jiangyin, Wuxi, Jiangsu, China
Branch Office : Shanghai, China
MCLS Asia Co., Ltd.
Head Office & Plant : Rayong, Thailand
Branch Office : Bangkok, Thailand

Life Science Research Laboratories Saiki
1‐6 Higashihama, Saiki‐shi, Oita 876‐8580 (Located inside
KOHJIN Life Sciences Co., Ltd.)

PT. Fermentech Indonesia
Head Office : Jakarta, Indonesia
Plant : Lampung, Indonesia

Sweeteners Division, Research and Development Group2‐159 Shimada‐cho, Fuji‐shi, Shizuoka 417‐0033
Food Material & Food Additives Division, Food Materials
Development Center
10‐3 Chikumazawahigashi, Miyoshi‐machi, Iruma‐gun, Saitama
354‐0046 (Located inside Miyoshi Plant)

PT. Centram
Head Office & Plant : Pasuruan, East Java, Indonesia
Office : Surabaya, East Java, Indonesia

Cosmetics Division, Innovation Laboratory
THINK Bldg.C N404,405 , 1‐12 Minamiwataridacho, Kawasaki‐ku,
Kawasaki‐shi, Kanagawa 210‐0855

MCLS Europe B.V.
Head Office : Amstelveen, Netherlands(as of April 1, 2024)‐ 14 ‐

(May, 2024)