和牛をはじめとした国産食肉の輸出については、官民一体となったさまざまな取り組みもあり、着実に伸長しています。国産牛肉、豚肉の輸出の現状と世界各市場の動向について紹介します。

食品用途の粘着ラベルにはさまざまな材質や幅広い温度域、各種規制への対応が求められます。近年の冷凍技術に対応した粘着ラベル素材について詳しくご紹介いたします。

香港には年間2,300億円の日本産農林水産物食品が輸出され、中国本土に次ぐ世界第2位の日本食品の輸出先です。海外展開で重要な拠点となる香港市場の特徴やその波及効果について最新情報と併せて解説します。

日本産畜産物のオールジャパンでのプロモーションや輸出に関する情報収集・提供を行う同協会の活動方針や取り組み、現在の輸出状況や今後の方向性などについて紹介します。

コロナ禍を経て食市場は変化し、インバウンドの回復や消費行動の変化が追い風となる一方、物価高や円安が課題となっています。弊社は独自性と付加価値の高い商品を提供し、業界の皆様と新たな可能性を創造します。

KOLIBA Dairy from Slovakia was founded in 1993. Nowadays, company focuses on production of semi-hard cheese, soft chesse, butter and dried products from whey. In 2004, a manufacturing quality assurance system HACCP was implemented. Management of KOLIBA secures food safety and quality, as shown by gained certificates ISO 9001:2015 and ISO 22000:2018, IFS and Halal. In 2020, we also obtained the ISO 14001: 2015 for environmental management certificate.
We will introduce our cheese portfolio which consists of Eidam type cheese (aslo smoked) and Mozzarella. We produce also analouge versions of cheese products. Huge part of our cheese production are grated cheeses. From 2015 whey, as a byproduct of cheese production, is being processed mainly for the further production of dried products such as lactose, dried protein concentrate WPC and dried permeate. These are B2B products meant for further food processing. We also produce flavoured WPC packed in 1 kg packages. Every product in our portfolio can be produced as private label.

Vino Peter Lisicky has always followed the traditional winemaking techniques of the Slovak wine region. In the Lisicky family, this winemaking technique is passed down from father to eldest son from generation to generation, and it is deeply engraved in the hearts of each generation.
Peter of the Lisicky family decided to follow the family tradition, combining traditional and modern concepts, new and old brewing technology, to create a completely new wine, giving you a completely new experience.
We live in an automated era, from the selection of grapes to fermentation to new aging methods, every step can be replaced by modern technology. However, the uniqueness of each wine variety and the time and effort we invest in each batch of wine make our wines different. Every time we make wine, we explore new things, which is why our customers continue to choose us.
Aged wines often have more complex flavors and aromas, softer tannins, rounder bodies, layered flavors, and more refined textures. Only certain wines can gain value over time. Vino Peter Lisicky's wines have excellent aging potential. Buying and waiting patiently is the most cost-effective way, whether you're looking to sell them someday or to enjoy them.