Japanese Tech / Yeast Research
Oriental Yeast introduced commercial bakers’ Yeast in 1931 in Japan and since then, we have nurtured world-class Yeast fermentation technologies and built capacities to implement those technologies. We have evolved by staying innovative and continue to invest significantly in research and development. Our laboratory of Yeast and Fermentation has more than 30,000 strains of high-performance and function-optimised Yeast as stock cultures to support customer needs. The Nagahama Institute for Biochemical Science hosts advanced biotechnology research facilities spanning basic life sciences research to product commercialization.
Culture of Innovation
We apply our technical expertise to solve the challenges of our customers and the industries we serve. At Oriental Yeast India, we continuously monitor market trends and innovations in technology to identify potential projects that would add value to our customers.