Abstract
Antifreeze proteins adsorb to ice crystals and have the function of suppressing their growth. To apply antifreeze proteins to frozen foods where the coarsening of ice crystals leads to the deterioration of quality, we advance mass production technology. However, there were not many cases where the quality of frozen foods was improved by adding the antifreeze protein we developed. So, we changed the direction of development and conducted market research. Our market research revealed new possibilities for utilizing antifreeze proteins. We promoted the development of products that meet the needs of users and began sales as research reagents in 2016. Currently, we are working to address user problems, while manufacturing and selling research reagents.
