At Suntory Group we have built a network of highly reliable sources of information in Japan and overseas and collect information to stay ahead of food safety issues. We also introduce the latest technology to improve the accuracy and speed of testing and introduce and develop new technology to address new food safety issues. By making full use of these analysis technologies and collaborating with external networks, we conduct fair analysis and evaluation.
Using the latest analytical equipment and advanced technological capabilities, we collaborate with relevant departments throughout Japan to ensure quality in all processes from product design to raw ingredient procurement, production, and distribution.
We regularly analyze raw ingredients and conduct inspections for pesticide residues, arsenic and heavy metals, and food additives.
1. Extract the components
2. Apply instrumental analysis
3. Analyze and discuss the results
We identify foreign substances by physical and chemical analysis using microscopes, analytical electron microscopes, fluorescent X-ray analyzers, infrared spectrophotometers, pyrolysis gas chromatographs, etc.
We conduct component analysis, foreign substance analysis, sensory testing and the like on products that generate consumer complaints and report to consumers based on scientific evidence through our sales offices.
From raw ingredients to finished products, we detect and identify microorganisms to ensure safety from a microbiological perspective. We are also working on the development of new technologies related to detection and identification methods of microorganisms.
Some microorganisms are useful to humans, such as yeast, which produces alcohol, but others spoil food or cause illness in us.
In addition to the microbial items specified in the Food Sanitation Act, we add inspection items based on the latest information on food safety and conduct microbial inspections on each product to guarantee safety.
We conduct risk assessments on the impact of our products on human health. We conduct a variety of safety tests using cultured cells and microorganisms to confirm the safety of our products and raw ingredients. In addition, we have created criteria for evaluating the safety of our products to determine whether they have the potential to adversely affect human health.
Furthermore, we routinely collect information on food safety and work to prevent health hazards and minimize risks. We are also conducting joint research with universities and other institutions to develop new safety evaluation methods.