Kirin Kyowa Foods uses the wealth of technical expertise it has acquired over the years—in the areas of fermentation, separation and extraction, cooking and processing, bread baking, and flavor analysis—to develop distinct seasonings and materials to make sweets and breads.
The company's R&D philosophy is to turn something interesting into something tangible. To fulfill this philosophy, the company relies on its researchers' ingenuity to turn interesting phenomenon observed in food science into products, services and information that offer tangible and meaningful value to customers.

It is considered quite a challenge to objectively evaluate the taste of food items, as the perception of "good taste" varies significantly from person to person. Kirin Kyowa Foods has combined a sensory testing method and an instrumental analysis technique to develop technology to scientifically evaluate the taste of food items. The company has established the analyzing technique based on a wealth of knowledge gained through the manufacturing of a variety of food products, and uses them to develop new products and address issues raised by customers.

Koiwai Dairy Products, well established in the premium dairy food market, creates cultured milk products and also high quality dairy products, such as yogurt which is made from 100% fresh milk using prolonged pre-fermentation, and butter made by a traditional prolonged fermentation process.