Kirin Holdings Co., Ltd.
Meiji University Professor Yoshiaki Miyashita, who jointly developed “Electric Salt” to enhance the salty taste of low-sodium foods, wins the “Ig Nobel Prize”
At the 2023 Ig Nobel Prize, Professor Yoshiaki Miyashita of the Department of Advanced Media Science, Faculty of Integrated
Mathematics, Meiji University was awarded the “Ig Nobel Prize (Nutrition)”. We would like to express our sincere gratitude to you. Through joint research with Meiji University’s Yoshiaki Miyashita Laboratory, Kirin Holdings Co., Ltd. (President: Yosunori Isozaki, hereinafter referred to as Kirin) has developed a unique current waveform that enhances the saltiness of low-salt foods by
approximately 1.5 times*1.
Our company has developed a spoon or bowl-shaped “Electric Salt” device equipped with technology that uses this current waveform, with the aim of providing a service that allows customers who are concerned about reducing salt intake to improve their lifestyle habits in a delicious way. We are currently conducting demonstration experiments to confirm demand through various channels, including retail stores, e-commerce sites, and employee cafeterias, with the aim of launching the product in Japan in 2023.
We received high praise for the salty taste enhancement effect of electric taste and for proposing a salt reduction method that does not compromise on taste, and in 2022, we received the “Innovative Technologies 2022” award.
[Image 1: https://prtimes.jp/i/73077/776/resize/d73077-776-b74e0f3128f222A91B360-5.png &s3=73077-776-12BF0A5CB995CB995A767D 7b5-1528×409.png]
[Image 2: https://prtimes.jp/i/73077/776/resize/d73077-776-0afe8ad07c865004b495-5.png&s3=73077-776-15040f36129f84bb80fd240dd228cba9-875×192.png ]
We would like to sincerely congratulate Dr. Yoshiaki Miyashita on receiving the award, and the Kirin Group will continue to create smiles on the faces of our customers as we strive to “create value in fields ranging from food to medicine and become a leading CSV*2 company in the world.” We will continue to promote these initiatives. *1 Change in evaluation of salty taste intensity between a sample simulating general food and a sample with 30% less salt. Test using chopsticks equipped with electric salt technology (current 0.1-0.5 mA). When we surveyed 31 men and women aged 40-65 who are currently or have had the experience of reducing salt intake, 29 out of 31 respondents answered, “It tastes more salty,” he replied.
*2 Abbreviation for Creating Shared Value. Creating value that can be shared with customers and society.
Electric salt device developer Kirin Holdings Ai Sato
[Image 3: https://prtimes.jp/i/73077/776/resize/d73077-776-ced7a8728c954f15edeb-4.jpg&s3=73077-776-c8e10b9b014dcfac71e355027c690c53-1688×2104.jpg] Congratulations to Professor Miyashita on winning the Ig Nobel Prize! As one of his fans, I am very moved that his technology and research efforts that magically transform the food experience have been recognized.
“Enjoyment” is a very important element when it comes to meals. I am very honored and excited to be able to work with you on challenges to expand the enjoyment of food, including the social implementation of electric salt. I look forward to your continued guidance.
Research results (Monday, April 11, 2022)
https://www.kirinholdings.com/jp/newsroom/release/2022/0411_01.html “Electric salt” device (Wednesday, September 7, 2022)
https://www.kirinholdings.com/jp/newsroom/release/2022/0907_01.html Innovative Technologies2022 Award (Friday, November 18, 2022) https://www.kirinholdings.com/jp/newsroom/release/2022/1118_02.html Demonstration experiment at Softbank employee cafeteria (Monday, May 15, 2023) https://www.kirinholdings.com/jp/newsroom/release/2023/0515_02.html Demonstration experiment at Hands Shinjuku store (Friday, July 7, 2023) https://www.kirinholdings.com/jp/newsroom/release/2023/0707_01.html -Meiji University Press Release-
Meiji University Professor Yoshiaki Miyashita of the School of Integrated Mathematics receives the Ig Nobel Prize (Nutrition) (Friday, September 15, 2023)
More details about this release: