At ISE FOODS, we sell a large number of processed foods in addition to packaged eggs. We research and develop processed foods in the pursuit of high nutritional value and usefulness in health promotion using safe-and-secure delicious brand name eggs, such as Mori-Tama and Ise-Tama.

Eggs contain all the nutrients necessary for the chick to hatch. However, when viewed as a food product for humans, it lacks vitamin C and contains insufficient levels of n-3 fatty acids (EPA and DHA), as examples. At ISE FOOD, we have developed eggs rich in EPA and DHA (n-3 fatty acids), while at the same time maximizing the eggs’ natural superior nutritional content. In addition, we conduct research and development to create delicious eggs with high added value, including vitamin E, vitamin D, lutein, etc. that are useful in promoting health.

Eggs typically harden when the temperature exceeds 75℃. Therefore, it is impossible to sterilize liquid eggs that are meant to be sold at temperatures exceeding 100℃. However, we have developed liquid eggs capable of long-term storage that do not harden even when sterilized at 125℃. (Patented) These liquid eggs, which are capable of long-term storage due to their ability to undergo sterilization, were developed by three parties: Professor Hatta (Kyoto Women’s University), ISE FOOD and Amano Enzyme, Inc.

We hold public seminars that are sponsored by the ISE Egg Research Center. We invite researchers from various fields and other experts as lecturers to give uncomplicated, easy-to-understand lectures.

We conduct basic research and R&D jointly with external experts. Research requires a large amount of funding, long periods of time and a process of trial and error. We continue our step-by-step, untiring efforts toward developing delicious eggs and eggs useful in promoting health.