In the production of processed cheese at Lacto Japan Group plants, natural cheese, which is the primary ingredient, is melted and mixed with secondary ingredients. As a result, nearly 100% of the natural cheese used as raw material is utilized. In addition, due to the characteristics of the ingredient, any natural cheese that is confirmed to be of a quality suitable for returning to the production process can be reused. Waste occurs only when human error or quality issues arise, and the amount generated is minimal relative to annual production volumes.
For secondary ingredients, the quantity required for a single production run is sometimes small compared to the minimum order size. To address this, our plants in Singapore and Thailand have introduced a system for sharing inventory, allowing both sites to use ingredients flexibly.
Because most food waste at our Group’s plants stems from human error, we are working to reduce such losses by strengthening quality control and ensuring thorough employee training and communication.
