Mar 7, 2025 · The Ajinomoto Group will contribute to the well-being of all human beings, our society and our planet with 'AminoScience' based on 'Eat Well, Live Well.'.

The Ajinomoto Group has produced the odorless white crystalline powder known as AJI-NO-MOTO ® for over a century, and today it is found in kitchen cupboards worldwide.

Everything you need to know about the Ajinomoto Group – who we are, what we do, when we started, where we are going and how we create shared value every day.

Introduces the Ajinomoto Group's brands around the world, We’re providing products and solutions that help people achieve their goals of health and wellness.

The Ajinomoto Group’s strengths can be found in our human assets with the passion and drive to achieve our Purpose, who produce innovation by matching our technologies with customer issues, and who maintain close connections with the people and cultures of the world.

Ajinomoto Co., Inc. Head Office: 15-1, Kyobashi 1-chome, Chuo-ku, Tokyo 104-8315, Japan. Tel +81 3 5250 8111. Website: http://www.ajinomoto.com/ Foundation: May 20, 1909. Establishment: December 17, 1925. Paid-in Capital: ¥79,863 million (as of March 31, 2024) Number of Employees: 3,480(non-consolidated), 34,862(consolidated) / (as of March 31 ...

El Grupo Ajinomoto ha producido el polvo cristalino blanco inodoro conocido como AJI-NO-MOTO ® durante más de un siglo, y hoy se encuentra en los armarios de cocina de todo el mundo.

Overview of Ajinomoto group’s products and services. Wide range of business such as foods, health care and life support.

Another individual who shared this dream was Saburosuke Suzuki II. In 1909, he launched a business venture to begin selling AJI-NO-MOTO®, the world’s first umami seasoning. The origins of the Ajinomoto Group lie in this ideal: “Eat Well, Live Well.”

The Ajinomoto Group launched its research and development activities in 1956 with 100 researchers, and the operation has rapidly expanded to encompass over 1,700 around the world. Our highly specialized human resources, of which about 10% hold Ph.Ds, are engaged in fields spanning food, fermentation, biotechnology, biology, chemistry, and ...