What Hakko does
At Hakko we reduce food waste through fermentation by transforming excess food into new food products and ingredients with unique flavors.
Hakko's model
Hakko was established with a mission to reduce food waste through fermentation by cost-effectively converting excess food in the food industry into healthy food products with fantastic flavors. Based on our unique fermentation method and specially designed production equipment, we develop a range of sustainable food products with good nutritional properties, unique flavors, natural ingredients, and a long shelf life.
What is fermentation?
Fermentation is a metabolic process in which an organism converts a carbohydrate, such as starch or a sugar, into an alcohol or an acid. For example, yeast performs fermentation to obtain energy by converting sugar into alcohol. Various strains of bacteria perform fermentation by converting carbohydrates into lactic acid. The study of fermentation is called zymology.
Fermentation extends the shelf life of food, helps the body absorb nutrients, gives imperfect ingredients a new life, and creates amazing flavors.