Kyodo Dairy Co., Ltd.

Kyodoh Milk was founded in Matsumoto City, Nagano Prefecture as a company for farmers, by farmers, and for farmers, while indicating the direction for the development of Japan's dairy industry.

Started production of ice cream. Began production of Japan's first 'ice cream bar'.

First in Japan to start producing 'cottage cheese' (according to our research).

Started production of Japan's first Tetra Pak milk. Imported equipment from Sweden and began production.

"If you win, get another one!" A lottery with baseball rules became popular! Released Japan's first ice cream bar with a winning lottery, 'Home Run Bar®'.

Established Kyodoh Milk Hiroshima Factory (now Hiroshima Kyodoh Milk Dairy Products Manufacturing).

Established Hokuriku Kyodoh Milk (now Hokuriku Meito Milk Ice Cream Manufacturing).

The Japan Agricultural Cooperatives (JA Zen-Nō) pioneered the industry by launching 'JA Milk', a product made from raw milk that was only pasteurized, with no ingredient adjustments and 100% raw milk usage. A new milk that connects the farmers' desire to deliver nature's bounty directly to consumers was born. Our company dispatched engineers and sales staff to support its development, production, and sales in multiple ways.

Developed and released Japan's first 'frozen yogurt'.

Released Japan's first whipped frozen cream with milk fat, 'Cold Whip'.

Successfully industrialized Japan's first authentic 'custard pudding'.

Established a food distribution system (transportation and storage business).

Moved the Tokyo factory and research institute from Hoya City, Tokyo (now Nishi-Tokyo City) to Hinode Town, Nishitama District, Tokyo.

Launched 'Nameraka Pudding', a creamy and smooth-textured pudding with a gentle flavor.

Established Shinshu Milk Land (dairy product manufacturing) in the company's founding location (Matsumoto City, Nagano Prefecture).

Closed the Nagoya plant and completed the Tokai plant in Inuyama City, Aichi Prefecture, as a new western production base.

Integrated five sales companies into the food distribution system.

Completed the Azumi plant of the joint venture company FroMaje Association Japan (dairy product manufacturing) with France's Bongran (now Savencia Fromage & Dairy).

Established Meito Food Service (food wholesale business).

Signed a licensing agreement with Dool Co., Ltd. and began manufacturing and selling related products.

Selected for a new project at the Center for Supporting Research on Biological Specific Industrial Technology. The research theme is 'Development of foods that control intestinal polyamine concentrations to extend healthy lifespan.'

Announced the lifespan extension effect in mice from consuming Bifidobacterium LKM512.

Published a research paper revealing the full spectrum of substances produced by gut commensal bacteria. This is the world's first comprehensive study focusing on metabolic products.

Established Refré Cup Co., Ltd. (cup beverage manufacturing).

Released 'Nōkyō Milk', the first in the dairy industry to use an electric energy-based 'taste-preserving new sterilization method' employing alternating high electric field sterilization. Successfully preserved the natural richness and aroma of raw milk while achieving a clean aftertaste. *This sterilization technology utilizes the effect that electric current flowing through food induces electrical sterilization, rapidly and efficiently heat-treating microorganisms present in the food.*

Moved headquarters from Koshimachi, Itabashi-ku, Tokyo to Itabashi, Itabashi-ku, Tokyo.

Confirmed the vascular endothelial function improvement effect of a yogurt in human trials. Published in the international journal Nutrients.

Launched the 'Rōnō no Wa Project' to promote the appeal of milk and dairy products in collaboration with JA Zen-Nō.

In partnership with JA Zen-Nō, initiated the 'Online Farm Experience' project as part of the 'Rōnō no Wa Project', connecting producers and customers in real time.

Became a subsidiary of JA Zen-Nō. 'Nōkyō Milk' celebrates its 50th anniversary since launch.

Released 'LKM Yogurt BV Flexible Blood Vessel Support' (now 'Blood Vessel Support Yogurt'), a yogurt that helps maintain vascular flexibility.

Discovered that combined administration of Bifidobacterium and arginine improves cognitive flexibility in mice.

Developed a method to detect Fusobacterium nucleatum (Fn) in colorectal cancer tissues and saliva samples at the strain level, significantly advancing strain-level research on Fn involved in colorectal cancer progression.

"Smooth Pudding" celebrates its 25th anniversary since launch.

"Nōkyō Fruit Juice" is revived after 14 years, launching "Nōkyō Fruit Juice Wakayama Prefecture Orange" and "Nōkyō Fruit Juice Fruit Mix" made with 100% domestic fruit juice. The concept emphasizes "安心" (safety) from using only domestic juice, the "おいしさ" (deliciousness) from a meticulous squeezing method, and "フードロス削減" (food waste reduction) through connections with producers and JA. By actively using fruits not circulating in the market, it supports producers and contributes to food waste reduction, playing a role in connecting fruit agriculture to the future.

"Home Run Bar®" celebrates its 65th anniversary since launch.

Signed a comprehensive cooperation agreement to promote public-private collaboration and co-creation for health promotion and regional revitalization in Hidake Town, Nishitama District, Tokyo.

"Custard Pudding" celebrates its 45th anniversary since launch.