Nisshin Kako Co., Ltd. Renews Corporate Website — Enhancing Communication of Product Information and Sustainability Initiatives for Confectionery and Bakery Professionals

Nisshin Kako Co., Ltd., a confectionery ingredients manufacturer centered on chocolate (Headquarters: Chuo-ku, Tokyo; President and CEO: Hiroaki Naoi), has renewed its corporate website (https://nisshinkako.co.jp/). The renewal enhances content that communicates internal initiatives such as sustainability efforts—including collaborations with external partners and cocoa origin support—alongside improvements in product searchability and information richness.

Example of the renewed product page on Nisshin Kako’s corporate website

1. Background of the Renewal

Since its establishment in 1948, Nisshin Kako has developed Japan’s first "confectionery-use chocolate" and "Pla Choco," providing raw materials and OEM products to confectionery and bakery professionals. This renewal aims to offer a structure that allows customers to access desired product information more smoothly, while widely communicating the company’s core values and initiatives.

2. Key Renewal Points

・Improved Product Searchability and Practical Problem-Solving Examples
Product information has been organized by categories such as "Professional Chocolate," "Retail Chocolate," and "Professional Fillings," enabling users to find desired products more easily. Additionally, the company provides detailed case studies on how its chocolate raw materials have solved customer challenges and met specific needs.

・Enhanced Product Information
Information on product features and applications has been expanded to assist confectionery and bakery professionals in selecting suitable products.

・Publication of Activity Reports and Original Content
The company will continuously publish unique content, including reports on sustainability initiatives and the behind-the-scenes story of "Pla Choco," Japan’s first tempering-free chocolate.

Examples of problem-solving and need-based responses for confectionery and bakery chocolate, along with sustainability activity reports

■ Company Overview

Nisshin Kako Co., Ltd.

Established in 1948, Nisshin Kako developed Japan’s first "confectionery-use chocolate*" in 1956 for coating Western-style confections and bread. Since then, the company has continuously created food ingredients beloved by confectionery professionals. Committed to the value proposition "Chocolate makes you smile," Nisshin Kako continues various initiatives to support a rich food culture.

*A confectionery chocolate that can be used simply by melting, without tempering (temperature control). A highly convenient product for coating Western confections and bread.

Established: December 25, 1948

Representative: President and CEO Hiroaki Naoi

Headquarters: 2-13-3 Shintomi, Chuo-ku, Tokyo 104-0041

Business Activities: Development, manufacturing, and sales of professional chocolate, fillings, and related products

Corporate Website

Online Shop

Official SNS Accounts: Instagram, Facebook, X

＜Initiatives for Quality, Environment, and Sustainability (Certifications Obtained)＞

■ Sustainability & Environment

Rainforest Alliance Certification

RSPO Supply Chain Certification

Eco Action 21

Organic JAS Certification

■ Food Safety & Quality Management

FSSC 22000 Certification

■ Accommodating Diverse Dietary Practices

Kosher Certification

Nisshin Kako participates in the "Sustainable Cocoa Platform for Developing Countries," established with the goal of realizing a sustainable cocoa industry.