Why OIZUMI KOJO Promotes 'Plant-Based'. Comments by CEO Kantaro Oizumi Released.

As the new fiscal year approaches, Oizumi Kojo Co., Ltd. (Headquarters: Kawaguchi City, Saitama Prefecture; Representative Director: Kantaro Oizumi; hereinafter 'our company') is releasing comments from Representative Director Kantaro Oizumi explaining the reasons for promoting 'Plant-Based' initiatives as part of our corporate policy for fiscal year 2026.

Our company conducts its business activities with the goal of 'filling the earth with smiles and creating a wonderful environment.' In this statement, we will convey our approach to social issues and environmental problems surrounding food, and the background and thoughts on why we position Plant-Based at the core of our business.

### ▶︎ Comments from Kantaro Oizumi, Representative of Oizumi Kojo, at the Beginning of FY2026

Although Oizumi Kojo operates a business that does not handle animal-based ingredients, I myself am not a vegan. So why do we avoid animal products? The reason is very simple: when considering the global environment and human health, we believe that 'Plant-Based' is the choice that best aligns with our philosophy right now.

I think what is important is not ideologies or words, but continuing to make choices that lead to the future.

A question I have been asked often until now.
'Is Oizumi Kojo a vegan company?'

Since we operate a business that does not handle animal ingredients, it is natural for people to think so. But actually, almost no one among our staff calls themselves 'vegan.' And I am not a vegan either. People are often surprised when I say this.

Then why don't we handle animal ingredients?

The reason is very simple: when thinking about the global environment and health, we believe that 'Plant-Based Products' are the option that best fits our current philosophy.

However, this is a very important point: if research progresses in the future and it is scientifically proven that a different approach is better for both the environment and health, I intend to flexibly change our policy. I don't want to protect the word or concept of Plant-Based itself; I just want to continue choosing the most rational method that leads to the future in order to achieve the goal of 'continuing to create a wonderful environment.'

That being said, I don't think we will ever promote industrialized livestock farming raised in poor environments, or processed meats that clearly have a negative impact on the body, as a business. This stance will probably not change in the future.

Hopefully, this conveys that Oizumi Kojo is not recommending 'veganism,' but strictly recommending 'Plant-Based.'

What is Plant-Based in the first place?

To put it very simply, it means 'foods made from plant-derived ingredients.' At Oizumi Kojo, we believe that 'being Organic / Natural' is also very important in addition to that.

The difference between Plant-Based and Vegan seems very similar, but the approach is actually different.

Plant-Based is the idea of proactively consuming plants.
Vegan is the idea of not exploiting animals and not consuming animal products.

As a result, both often end up being diets that do not contain animal products, but their starting points are different.
If we organize it, I think there is a difference like this.

Plant-Based is the idea of choosing plant-based foods to improve the environment and health.
Vegan is the idea of not choosing animal-based foods for animal welfare and ethical reasons.

In other words, even if it looks like the same dietary style, the entry point of the ideology is different.

I think one of the main reasons Plant-Based Food has been attracting attention worldwide over the past few years is the existence of Food Tech.

Until a little while ago, the image of 'vegetables = side dish' was strong. Salads, garnishes, things you eat reluctantly for your health—that was the positioning. But recently, dishes and products where vegetables, beans, grains, etc., are the main characters are rapidly increasing.

A typical example of this is alternative meat.

This trend, which started in the 2000s, quickly spread around the world in the 2010s as massive investments were made in American companies like Beyond Meat and Impossible Foods. At Oizumi Kojo as well, we have taken several actions within the Plant-Based trend, such as investing in a company that is trying to spread tempeh—which originated in Indonesia and is made by fermenting whole soybeans—to the world in a new form.

The background to these products attracting attention is the relationship between the livestock industry and environmental problems.
It is said that the livestock industry accounts for a large proportion of global greenhouse gas emissions, and raising cows requires a massive amount of water and land. If the population grows and meat consumption continues to increase, this problem will only get bigger.

On the other hand, from a health perspective, there are many studies pointing out the relationship between excessive intake of animal protein and lifestyle-related diseases such as cancer, obesity, and heart disease. Also, the relationship with livestock and wild animals as a source of infectious diseases is sometimes highlighted. However, I don't mean to say that all livestock farming is evil. Among Japanese livestock farmers, there are many who raise animals with incredible care and love. Small-scale livestock farming that is established within the regional cycle is fundamentally a very important industry, I believe.

On the other hand, alternative meat, which is the representative of Plant-Based, is not perfect either. Developing new foods requires tremendous energy and cost, and there are debates about whether the environmental impact is truly low. In other words, I don't think it's a simple story of meat being evil and alternative meat being justice.

What I think is important is not deciding 'which is correct,' but continuing to think about 'which choice leads to a better future.'

To realize a sustainable society, the power of technology will undoubtedly be necessary. There is cutting-edge Food Tech like alternative meat and cultured meat, and there are also traditional techniques like fermentation that have continued for hundreds or thousands of years. There is also the method of creating new value by using existing ingredients from a different angle.

The future of food will probably not converge on a single correct answer, but will expand in diverse forms as various technologies and ideologies mix together. Amidst all that, what will we choose, what kind of business will we conduct, and what kind of products will we deliver to the world? I believe that is the very philosophy of our company.

At the milestone timing of the start of a new fiscal year, I reflect on this once again.

The reason we choose Plant-Based is not because it's trendy, or because it vaguely seems good for our bodies. We are simply thinking in our own way, imagining the future, and making choices that we feel are 'the right thing to do right now.'

And what's important is not doing something special, but our daily small choices.

What to eat, where to buy, choosing things made by whom.

Each of those choices slowly creates the future.
Because the future is not something created by someone far away, but is built by the accumulation of the choices we make today.