BioBran is a functional food manufactured using a water-soluble rice bran dietary fiber component (hemicellulose B). Collaborative research with Prof. Mamdooh Ghoneum PhD at the University of California, Los Angeles, USA(UCLA/Drew University of Medicine and Science) on rice bran dietary fiber components has led to the discovery and establishment of processing and manufacturing methods of a food that optimally modulates the innate function of the body. It was subsequently demonstrated that BioBran has not only an immunostimulatory effect but also an immunomodulating effect. Extensive efforts to maximize its stability and taste have resulted in BioBran rice bran arabinoxylan. Currently, BioBran is widely used not only in Japan but also in 49 countries worldwide, and has an excellent reputation. ※Patents (Immunopotentiator and method of manufacturing the same): Japan No.3519187, U.S.A. No.5560914, UK, France, Spain, Italy, Germany, and Portugal No.753582, South Korea No.0344755

NKCP, a purified filtrate of Bacillus subtilis natto culture is a food based extract of "Natto", a Japanese traditional fermented food made from soybean. Purification to remove most of the distinctive odor of natto and its vitamin K2 yields an easy-to-eat food that has a wide variety of uses as a functional food. NKCP contains proteolytic enzymes secreted by Bacillus subtilis natto (Bacillus subtilis natto-produced protein), which balance clotting mechanisms in the blood.In vitro and clinical studies have demonstrated that the consistent intake of NKCP over a prolonged period helps to maintain normal circulation. The safety of NKCP has been demonstrated in safety studies. ※This purified fermented compound of Bacillus subtilis natto and its process are registered as patent No. 3532503.

New functional food ingredient with a macrobiotic diet function improved by the pure culture of L. kefiranofaciens cells, which are isolated from kefir, in the components of rice.

Kefir, a fermented milk product, has long been a jealously guarded treasure of the Caucasus, a region famous throughout the world for the longevity of its people. A specific lactobacillus of the component kefir grain, Lactobacillus kefiranofaciens, produces kefiran, a viscous polysaccharide. Kefiran has long attracted widespread attention as possessing various physiological functions, but no mass-production technology had been established. Daiwa Pharmaceutical Co., Ltd. was aware of the efficacy of kefiran as a functional food material and devoted many years to perfecting the culture of L. kefiranofaciens, using its proprietary technology with rice, the staple food of the Japanese people, as the culture medium. Daiwa Pharmaceutical succeeded in developing an efficient production process for phyto-kefiran and in so doing has made it possible to apply kefiran in a wide range of fields, such as in health foods and general foods. As people are more health-conscious nowadays, Daiwa Pharmaceutical's “Rice Kefiran” provides a new health food material with unlimited potential. (Patent pending, 2001-141827)