Development of CALPIS®
Mishima's wish to create products with health benefits for people in Japan
Fascinated by the wonderful taste and health benefits of fermented milk in Inner Mongolia, Kaiun Mishima created CALPIS®, Japan’s first lactobacillus beverage, in 1919. For over 100 years, his wish has been carried on in CALPIS® brand products and we have continued to conduct research on lactobacilli, yeasts, and the power of fermentation with them.
Going forward, as a professional in creating delicious tastes and in research on fermented milk and microorganisms, we will continue to further develop the hidden potential of CALPIS® in the products and services we provide.
CALPIS® bacteria and delicious taste created by our proprietary manufacturing method
CALPIS® has been loved by people for over 100 years.
Its delicious taste is created by fermenting skimmed milk with CALPIS® bacteria, which consists of lactobacilli and yeasts. The fermentation process is divided into 2 stages: primary fermentation and secondary fermentation. In primary fermentation, the action of lactobacilli creates a refreshing acidic taste. In secondary fermentation, the action of yeast produces a mellow aroma and a full-bodied flavor.
Technologies supporting the delicious taste of CALPIS®
●Milk protein stabilizing technology
Milk is delicate. By fermenting it, or adding fruit juice to make it more acidic, its protein coagulates, resulting in a rough sensation in the mouth. CALPIS® uses milk protein stabilizing technology to achieve a smooth taste in the mouth.
●Sensory evaluation technology to assess deliciousness
Highly sensitive staff who have passed a taste test evaluate products using various taste elements related to deliciousness as indicators. Based on the results, the fine balance of the ingredients in the formulation is determined to produce the desired flavor.
●Technologies that preserve flavor
Beverages (especially those based on milk) lose their intrinsic flavor when exposed to light or heat. The delicious taste of freshly made CALPIS® is preserved by careful selection of materials and verifying recipes to suppress flavor changes as well as through the development of containers (Peace Bottles) using multilayered structures and special materials to limit the effects of light and oxygen.