High-Pressure Support Co.,Ltd.

1987 The late Dr. Rikimaru Hayashi (Kyoto University) proposed use of high pressure for food
processing.

Dr. Hayashi described that there is no other thing in nature that can serve as a state-transforming factor
than pressure and heat, and proposed using hydrostatic pressure for food processing in the journal “Food processing and ingredients” published in 1987. This was the starting point of study on high pressure technology in Japan, earlier than those of other countries.

1989 The Japanese R&D Association for High Pressure Technology in Food Industry was established under the direction of Ministry of Agriculture, Forestry & Fisheries.

Dr. Hayashi’s proposal was first led to the organization of the Niigata research group of high-pressure applied food. Then, the Japanese R&D Association for High Pressure Technology in Food Industry was established on a national scale, which motivated many food manufacturers to start research on high pressure technology.

1999 The Research Association of High Pressure Technologies for the Creation of Future Industries was established in the Nagaoka Chamber of Commerce & Industry.

With Dr. Hayashi invited as consultant, this association was formed by companies inside and outside of Niigata prefecture and became the base of research and development of high pressure food in Niigata.

2000 The first plant in the world for sterilizing the packaged cooked rice by use of high pressure was established in Echigo Seika Numata factory.

The high-pressure treatment before cooking made it possible to manufacture the germfree packaged cooked rice that can be kept at normal room temperature for long time without any additives and the packed cooked rice which can be preserved for 5 years as an emergency food for disaster is manufactured.

2002 A monograph on high-pressure technology was presented in the publication of Elsevier Science (a world-leading scientific, technical and medical publisher, based in the Netherlands)

The thesis entitled “Development and Industrialization of Pressure-Processed Foods” (A. Yamazaki et al.)

2004 MEXT and METI Minister Prizes were awarded for contribution to high pressure technology

Dr. A. Yamazaki was awarded the Ministry of Education, Culture, Sports, Science and Technology (MEXT) Minister Prize for his achievement in “Development and promotion of high pressure technology for foods,” and received the Ministry of Economy, Trade and Industry (METI) Award as an excellent enterprise active in the industrial property rights system.

2007 Our Niigata team project about “Development of basic technology contributing to increase in the
added value of food” was adopted by JST.

Japan Science and Technology Agency (JST) selected the project of Niigata team for the program
of Collaboration of Regional Entities for the Advancement of Technological Excellence. Research and development of high pressure technology was completed in five years under the project, using the total working expenses of 2.5 billion yen. The results were compiled in “Shinka-suru Shokuhin Koatsu Kako Gijutsu – Kiso kara Saishin no Ouyou Jirei made (Developing high-pressure food processing techniques - from basics to application examples”.

2015 Monographs on high-pressure technology were presented in the publication of Springer Science+Business Media (a world-leading scientific, technical and medical publisher, based in Germany)

The titles of the monographs are as follows:
- “Application of High-Pressure Treatment to Enhancement of Functional Components in Agricultural Products”
- “Application of High-Pressure Treatment to Development of Sterilized Foods”

2016 Treatment for skin tissue regeneration was started using high pressure technology.

A medical team including Dr. Morimoto (Kansai Medical University) and Dr. Yamaoka (National Cerebral and Cardiovascular Center) has started clinical research on the treatment for skin tissue regeneration for the patients with giant congenital melanocytic nevi, which was the first treatment using the high pressure technology in the world.

2016 A project for development of highly functional food products using high-pressure treatment has started on a three-year plan in Kagoshima prefecture.

“Japan Health Business Federation” set up a system of certifying high-pressure treated food products.
A system of certifying high-pressure treated food products was established by Japan Health Business Federation (located in Niigata), which was the first system in Japan.

2017 A certification system of high-pressure processed food products was set up by Japan Health Business Federation (located in Niigata).