MORINAGA MILK

History of Research and Development

History of Research and Development History of Research and Development

1940s-1950s

  • 1949

    Established Morinaga Milk Industry Co., Ltd.

  • 1953

    Established the Central Research Laboratory in the Meguro Plant

1960s

  • 1961

    Launched creaming powder Creap, which is made from milk

  • 1963

    Opened the Central Research Laboratory in Meguro Ward, Tokyo

  • 1965

    His Imperial Highness Crown Prince (currently Emperor Emeritus) visited the Central Research Laboratory

  • 1966

    • Completed MD Dryer, drying equipment for manufacturing powdered milk
    • Received Minister’s Award from the Ministry of Science and Technology Agency for the development of easily soluble cream powder manufacturing technology for Morinaga Creap
1970s

  • 1972

    Received Technology Award from The Society of Chemical Engineers, Japan for the development of large-capacity spray drying equipment (MD Dryer)

  • 1976

    • Received Minister’s Award from the Ministry of Science and Technology Agency for the development of the spray drying equipment MD Dryer
    • Bite-size ice cream Pino launched

  • 1977

    Launched MA-1, a powdered milk preparation with digested protein for infants with milk allergies

  • 1978

    • Launched Morinaga Bifidus Yogurt
    • Minister’s Award from the Ministry of Science and Technology Agency for research on manufacturing method for aseptic tofu in containers (long-life tofu)

  • 1979

    • Launched long-life desserts (pudding, jelly) using aseptic filling technology
    • Launched Japan’s first aseptic brick-type enteral diet MA-3
    • Launched Morinaga brand powdered milk in Indonesia
1980s

  • 1981

    • Established the Biological Science Research Laboratories (separate from the Central Research Laboratories)
    • Launched Morinaga Piknik

  • 1984

    Received Minister’s Award from the Ministry of Science and Technology Agency for research on the use of bifidobacteria in dairy products (Bifidus Yogurt)

  • 1986

    • Added lactoferrin, a major infection-fighting factor in breast milk, to infant formula as a pioneer in the world (Morinaga Dry Milk BF-L)
    • Started production of Morinaga brand powdered milk in Indonesia

  • 1989

    Opened the Research and Information Center in Zama City, Kanagawa Prefecture

1990s

  • 1991

    Launched Morinaga Caldus, a product exclusively distributed through home delivery

  • 1992

    Received Technology Award from The Japanese Society for Food Science and Technology for improvement of powdered milk for infants using membrane technology centered on electrolysis

  • 1993

    • Launched chilled cup Mt. Rainier Caffe Latte
    • Received Minister’s Award from the Ministry of Science and Technology Agency for development of lactulose manufacturing method
    • Received Technology Award from The Japanese Society for Food Science and Technology for development of membrane emulsification method and application to the food industry
    • Received approval for Low Phosphorus Milk LPK; launched this product as Japan’s first FOSHU (Food for Specified Health Uses)

  • 1994

    • Launched Morinaga Aloe Yogurt
    • Launched Morinaga Peptide Milk E Akachan, Japan’s first peptide-type infant formula
    • Launched Morinaga Yaki Purin (baked pudding)

  • 1995

    Launched the HMS series, Japan’s first breast milk additive powder for low birth weight infants

  • 1996

    Gold Prize from the SIAL , the 1996 Paris International Food Exhibition’s World Hit Product Contest for Morinaga Aloe Yogurt

  • 1999

    • Award from Retort Food Evaluation Committee of the Japan Canner Association and from the Director-General of the Ministry of Agriculture, Forestry and Food Distribution Bureau for Morinaga Vegetable Stew for Babies
    • Award from the chairman of the Japan Canners Association for Morinaga Fish & Pumpkin Gratin
2000s

  • 2001

    • Launched Morinaga Lactoferrin Yogurt
    • Developed crystalline lactulose for pharmaceuticals

  • 2002

    Received Technology Award from the Japan Society for Food Engineering for Development of Slightly Acidic Hypochlorous Water Production Equipment (Purester)

  • 2003

    • Launched milk product - Morinaga No Oishii Gyunyu
    • Launched MOW ice cream in cups
    • Received Minister’s Award from the Ministry of Education, Culture, Sports, Science and Technology for development of an industrial manufacturing technique for lactoferrin

  • 2005

    • Received Best Work Award from the Japan Packaging Institute and the Minister of Economy, Trade and Industry for a milk bottle for home delivery
    • Shiota Award from the 59th Annual Meeting of the Japanese Society of National Medical Services for study on changes in trace element storage and cellular immunity after the use of enteral formula E-6 supplemented with trace elements in patients with amyotrophic lateral sclerosis
    • Launched chocolate coated ice cream bar PARM

  • 2007

    Started production of powdered milk at Indonesian joint venture KMI (PT. Kalbe Morinaga Indonesia)

  • 2008

    Launched enteral diet product in aseptic bags manufactured using a unique premium aseptic manufacturing method

2010s

  • 2010

    Received the Minister’s Award from the Ministry of Education, Culture, Sports, Science and Technology for development of manufacturing process of a more palatable protein hydrolysate with low antigenicity

  • 2011

    Launched Morinaga Thick Greek Yogurt PARTHENO

  • 2012

    Launched Japan's first refillable powdered milk Eco-Raku Pack for Hagukumi, E Akachan, and Chil-mil

  • 2013

    Received the Japan Society for Bioscience, Biotechnology, and Agrochemistry(JSBBA) Award for Achievement in Technological Research in Technology of fermented milk with high cell number and improved surviability of bifidobacteria

  • 2014

    Launched ALOEBENE Yogurt Drink

  • 2016

    • Implemented new structure in research and development activities
    • Launched Kraft Philadelphia Creamy Triple-Layer Cheese (cream cheese sandwiched between thick layers of sliced cheddar), the first of its kind in Japan
    • Received Award from the Japanese Dairy Science Association for Studies on the health benefits and application technology of bifidobacteria and lactic acid bacteria

  • 2017

    • Started yogurt business in the U.S. with the launch of Morinaga Alove Yogurt
    • Introduced Kraft MUKU series with its delicious, smooth texture produced by new manufacturing method
    • Established Morinaga’s first endowed course at Juntendo University Graduate School for intestinal flora research

  • 2018

    • Technology Award from the Japan Society of Nutrition and Food Science for research on novel health function of Aloe vera gel derived phytosterols and application for functional food
    • Convened Bifidobacterium International Symposium: Intestinal Microbiota and Health to commemorate 100th anniversary of founding of forerunner of Morinaga Milk Industry Co., Ltd.

  • 2019

    • Launched Morinaga Triple Yogurt Drink Type/Triple Yogurt, a food with functional claims
    • Established a Healthy Life Extension Course at Matsumoto Junior College
    • Launched Morinaga Aloe Yogurt - Aloe no Chikara, a food with functional claims
    • Award from the Japanese Association for Food Immunology for Bifidobacterium BB536
2020s

  • 2020

    • Launched Morinaga Chil-mil, Japan’s first* follow-up milk containing bifidobacteria
      * Survey by Morinaga Milk Industry Co., Ltd. research using Mintel GNPD (July 2020, for infant formula manufactured in Japan)
    • Established a joint industry-academia course, Human Bifidobacterium (HRB) Research Course, with Kyoto University
    • Received Biotechnology Paper Award from The Society for Biotechnology, Japan for Pep-MS assay: Protease hydrolysis assay system using photo-cleavable peptide array and mass spectrometer
    • Launched Morinaga Yogurt Drink with added iron that can be stored at room temperature

  • 2021

    • Received Science Council of Japan President’s Award from the 3rd Japan Open Innovation Prize for a project that achieved a reduction in low birth weight infants under industry-academia cooperative effort between Iwamizawa City and Hokkaido University
    • Urakami Award from The 10th Annual Meeting of the Japan Society for Dementia Prevention for development of Bifidobacterium MCC1274
    • Received Technical Award from The Society for Biotechnology, Japan for research on production of low antigenic bioactive peptides based on "peptide array"
    • Launched Morinaga Memory Bifidus, a series of products with functional claims
    • Excellent Hit Award from The Japan Food Journal 40th Food Hit Awards for the series of Morinaga Bifidus Yogurt products aimed at improving constipation

  • 2022

    • Received Award from Japan Society for Lactic Acid Bacteria for Studies on the Physiological Functions of Bifidobacteria and Lactic Acid bacteria as well as Their Industrial Applications
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