Ramen Soup Broths : Innovation and Business Diversification
A Growing Market and an Innovative Response
Ramen soups currently hold the third spot on the menus of Japanese restaurants in Europe, with a presence rate of 19%, right after gyozas and yakitori. This popularity continues to rise due to the growing appeal of Asian cuisine. However, their preparation remains complex and costly for many restaurateurs. To address these challenges, we have developed ramen soups in concentrated form, reducing preparation time while preserving the authenticity of traditional Japanese recipes.
Ajinomoto Innovation : KOKUMI Technology and Authentic Recipes
Our true differentiation lies in the integration of our KOKUMI technology, a key element that boost the depth and richness of flavor in our ramen soups. By using our flavor booster (BS-TS, SUPER YE, SAMB), we have created soups that not only taste delicious but also provide a rich and balanced flavor experience true to traditional Japanese tastes.
The recipes were developed in close collaboration with the AJICO team in Japan and our supplier. Together, we created four classic ramen soup bases in concentrated form: MISO, SHIO, SHOYU, and TONKOTSU.
Collaborative Effort for a Successful Launch
The success of this project is the result of effective teamwork. Alignment between the Solution & Ingredient division (strategy and innovation), the Food Service sales team from the Consumer Division, and our partners allowed us to quickly meet market needs while maintaining a high level of quality. This process involved research and development, logistics, quality control, accounting, and marketing teams.
Launch and Distribution in Europe
The ramen soups were produced and received in October. From that point, our sales teams began engaging with European distributors. The sales launch officially started in November with a targeted promotional campaign in the Food Service markets (wholesalers and restaurateurs) in France, Germany, the United Kingdom, Italy, and Spain.
Diversification Strategy and Conclusion
This ramen soup project is only the first step in a broader diversification strategy. We plan to introduce additional recipes, including vegetarian options, as well as other popular Japanese products. These initiatives aim to enrich the offerings available to Food Service professionals and support their culinary creativity.
We would like to extend our warm thanks to all the teams involved in this project : from innovation to sales, including logistics and quality control. Thanks to your collaboration, we have been able to deliver an innovative solution that meets market demand while showcasing our unique expertise. This project reflects our commitment to diversifying our offerings and consistently providing high-quality, authentic, and technologically advanced products.
