PR TIMES STORY – GX Business for business information in Oita

Toy Medical Co., Ltd. is celebrating its 10th anniversary and is working to solve the world’s problem of excessive salt intake with Japan’s first salt control technology that uses salt adsorption fibers.

Our company has begun selling a new seasoning, “Shio,” which uses our unique “salt control technology,” from April 1, 2024.

Focusing on salt-absorbing fibers (alginic acids) derived from seaweed, it has a salt reduction mechanism that is different from salt reduction salts already sold on the market.I’m concerned about salt content, but I don’t want to change the taste of my meals as much as possible.This is a product that I would like everyone to use.

“Lightly flavored food is not delicious…”

“Reducing salt is difficult…”

“I want to eat delicious food without feeling guilty…”

There may be people who have such problems.

At Toy Medical, we aim to create a world where both delicious food and health can coexist.

The reason behind the launch of this new product was the desire to solve the problems of people who are struggling to reduce salt intake, and the difficulties of product development. In this story, we will tell you the secret story leading up to their release.

Marketing Headquarters Registered Dietitian Konatsu Matsushita

1. Excessive salt intake poses a risk of disease; it is a global problem, not just in Japan.

Salt is a seasoning that is almost always used in our daily meals.

Do you know how much salt you take in a day?

Have a look at this.

It can be seen that while the Japanese target intake is less than 7g, the actual average intake is approximately 10g, which is considerably higher. While salt is a necessary mineral for our bodies, it is known that too much salt can pose a risk of various diseases.

It is said that it is necessary to reduce salt intake in order to prevent these diseases or prevent them from becoming more serious. However, it is also true that when people hear the words “reduce salt,” they think of it as “not delicious” or “difficult and time-consuming.”

This problem of excessive salt intake has become a serious problem not only in Japan but worldwide.

2.Product development started from the wishes of a friend of the company president who is a dialysis patient.

Kidney disease is one of the diseases that requires salt reduction. When the kidneys no longer function properly, artificial dialysis, a machine that functions like an artificial filter, is used to replace the kidneys.

Salt restriction is essential for these dialysis patients.

As our company name suggests, our company was originally a company that developed and sold medical devices. However, seven years ago, a friend of the company president became a dialysis patient.

“I want to be able to drink and eat ramen together again like we used to.”

After hearing this, we started joint research with a university to see if we could develop a product that would allow people to eat delicious food without worrying about salt content.

3.While searching for development, a TV commercial became a turning point, focusing on the salt adsorption effect of alginic acids, the slimy components of kelp and wakame.

Although we started development, we could not find any solution for several months.

However, I suddenly saw a commercial on TV for a drink that suppresses the absorption of fat and sugar, and a ray of light came into my mind.

“If we can suppress the absorption of fat and sugar, wouldn’t it be possible to do the same with salt (sodium)?”

Thinking so, I immediately researched various documents.As artificial dialysis patients are limited in the mineral potassium as well as salt, we conducted research while keeping in mind the need to reduce potassium levels.Effect of certain dietary fibers on adsorbing saltIt turns out that there is.

That is the dietary fiber of seaweed, which is an ingredient contained in Shio.“Alginic acids”is.

Alginic acids are the slimy components of seaweed such as kelp and wakame, and are very familiar as they are used in a variety of foods such as ice cream, jelly, dressing, and beer.

There are many types of alginic acids, and we considered dozens of combinations. After two years, they were finally able to find a formulation that could effectively absorb salt.

Four.Established and applied unique salt control technology to sell supplements

The mechanism of salt control that has been established through research on alginic acids is as follows.

This technology enables a completely different method of reducing salt intake from conventional methods.Reduce salt intake without changing the taste of your mealsis now possible.

As a first step, we launched the supplement “Del Sol” in 2018, which applies this salt control technology.

It has been 6 years since Del Sol was launched.

From supplementsProducts that can be used more easilyThis new product, “Shio,” was born from repeated research.

Five.No potassium. New product “Shio” now on sale!

As mentioned above, this product is a seasoning that contains alginic acid, which is a salt-absorbing ingredient.

Contains a 1:1 ratio of “special salt” and “salt adsorption fiber (meaning alginic acid)”, so the alginic acid adsorbs the salt after you feel the salty taste on your tongue.

Low-sodium salt currently on the market generally has potassium chloride added instead of salt (sodium). However, potassium chloride has a bitter taste and is less delicious than regular salt. In addition, it contains a lot of potassium, so people with kidney disease, including dialysis patients, cannot use it in large quantities.

On the other hand, Shio does not use potassium chloride, so it does not have a bitter taste, so it can be used by people who are concerned about potassium.

To use it, enjoy it by drizzling or dipping it over finished dishes such as grilled meat, fish, and fried foods.

*Please note that it cannot be used for liquids such as soup.

~Voices from people who have actually used it~

“Even though it has a strong salty taste, I’m happy that I don’t feel guilty about it.”

“The taste is almost the same as regular salt.”

“I found it difficult to reduce salt intake when eating out, so individually wrapped types are convenient and portable.”

6. Future outlook

This product is now being sold as a seasoning for general consumers at online shops and supermarkets in Kumamoto Prefecture. In the future, we are currently considering creating a series of spices and other items as the “Zero Series”.

We are also proceeding with joint development with a major food manufacturer to see if Shio and alginic acids can be used as additives in processed foods.