Tablemark Co.
On this page, we introduce the charm of modern frozen foods based on the contents interviewed with Tablemark Co. (Tablemark).
Interview date (response date): october 12, 2021
(From Tablemark Co.)
Tablemark's Commitment and Philosophy
The company name "Tablemark" seems to have a wish to "have a fun meal while encircing a table" around the table. Tablemark is committed to the following.
- Providing consumers with safe, secure and delicious food products with the highest level of quality control
- Responding to diversifying consumer needs
- Proposing high value-added products in pursuit of deliciousness and convenience that can be done because it is frozen
About the Packaging of the Product
Since plastic is used in the packaging of table mark products, consideration for the environment is being promoted.
As an effort to reduce waste plastics, Tablemark uses film laminated with biaxially stretched polypropylene (OPP: Oriented Polypropylene) and milky white OPP, which has a light specific gravity, for the materials of some frozen food packages, and eliminate inner bags that are less functionally necessary. This also reduces CO2 emissions.
Popular Ecrets
On Tablemark, there is frozen sanuki udon, which has been a long-selling season for half a century. What supports this popularity is "unchanging taste" and "unusual taste"?
(From Tablemark Co.)
The Same Deliciousness
The manufacturing process of frozen udon at the table mark takes the same process as the handmade process. This results in udon noodles that are close to handmade udon.
In addition, it is said that the best place to boil udon is, but the biggest feature of frozen udon is that it rapidly freezes the state of the boiled standing. Because it is frozen before the noodles stretch, you can enjoy the boiled udon with a lot of time at home.
The Changed Deliciousness
There is a product called "painstaking authentic sanuki udon" that brings together the know-how of frozen udon of the table mark. This uses a new manufacturing method called "aya / maturation method". The aya and maturation method is firmly kneaded and the aged dough extends not only vertically but also horizontally (normal products are stretched in one direction). It is a machine reproduction of the process of sanuki udon craftsmen folding the dough many times, kneading it, changing the direction and extending it.
They are particular about not only the dough but also how to cut the noodles. The stretched dough is cut one by one with a kitchen knife, and the udon cut with a kitchen knife has a slightly recessed cross section, a corner stands quickly, and it becomes easy to tsuyu. In addition, because the corner is standing, you can feel the throat more.
These two deliciousnesses can be said to be the secret of popularity.
About Distribution
Tablemark owns a group company called Foodlec Co., Ltd. with a food logistics function. They transport both this company and in the form of outsourcing. In the distribution of frozen foods, it is managed to be below -18℃ (-0.4℉). The storage and transportation of goods is controlled at even lower temperatures to ensure that they do not fall below -18℃ (-0.4℉). In addition, it is necessary to be careful to complete it in a short time so that the quality is not impaired when loading and unloading on a refrigerated truck, and it is said that that respect is also taken into consideration.
Initiatives for Food Loss
At Tablemark, efforts are also being made to reduce food loss.
Although it is not a frozen food, recently, pack rice chin in the room temperature range is often used for stockpiling in case of emergency, so by extending the expiration date from 10 months to 1 year, it is aimed at reducing disposal due to expiration date at home. They also donate to food banks.
Prospects
It seems that they will focus on the development of products unique to Tablemarks that other companies do not have.