1. The 3rd Neurostimulation Interface Research Meeting. March 2023

“Influence on umami taste of the electric taste waveform that intensifies the saltiness of low-sodium foods”

2. KIRIN news release on April 11, 2022

3. Change value of evaluation regarding saltiness intensity in a sample that imitates ordinary food and a sample with 30% less salt. Tested using chopsticks equipped with Electirc Salt technology (current 0.1~0.5 mA). Thirty-one men and women aged 40-65 years who are/were currently or have been reducing salt in the past were asked about the saltiness intensity they perceived when eating the test food, and 29 of the 31 respondents answered that the saltiness had increased.

The daily salt intake of Japanese people aged 20 and over is 10.1g*4, which is much higher than the World Health Organization's (WHO) recommended salt intake of 5.0g*5. In addition, salt intake has not reached the “Healthy Japan 21 (2nd stage)*6 target for all age groups over 20 years old among both men and women*7. Target will be further lowered in the 3rd stage, making ”excessive salt intake" the most important nutritional issue for Japanese people according to the Ministry of Health, Labor and Welfare.

In our questionnaire survey of persons who are currently eating a low-sodium diet or intend to do so*8, approximately 60% of the respondents felt issues exist in relation to low-sodium foods, and of those people, approximately 80% were dissatisfied with the taste. If low-sodium diets can be continued in better tasting way, it may lead to improvement in nutritional issues.

4. Ministry of Health, Labour and Welfare National Health and Nutrition Survey 2019

5. WHO Guidelines 2012

6. Ministry of Health, Labour and Welfare Food Environment Strategy Initiative

7. Ministry of Health, Labour and Welfare Basic Policy for the Comprehensive Promotion of the Health of the People

8. Target: Men and women aged 40-79 living in the Tokyo metropolitan area (N=4,411) Format: Web survey Approximately 47% of all respondents are eating a low-sodium diet or intend to do so.

“Electric Salt Spoon” is a tableware-type device developed based on the concept of "a life with delicious food for all people to address social issues and consumer needs for low-sodium food taste.

In our survey*9, respondents who are trying to reduce salt consumption ranked ramen noodles in first place and miso soup in second place as the “foods they would like to eat with a strong taste instead of a thin taste. This indicates that there is a need to eat ramen with a strong taste as a ”reward“ for refraining from eating it due to their efforts to reduce salt intake, as well as a need to enjoy foods that are eaten on a daily basis, such as ”soup," in a delicious way.

Directed at commercialization of Electric Salt, we have continued to develop tableware such as chopsticks and bowls, but we decided to first develop and market a “spoon” in consideration of the technical characteristics and the meals for which there are high consumer needs.

9. Kirin Survey Period: January 2022 Target: 120 men and women aged 30~69 who are trying to reduce salt intake Format: CLT survey, multiple responses allowed. Press release regarding the results of this research (Monday, April 11, 2022)

(To view the table, please visit

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Kirin will continue to propose the development of tableware other than spoons and low-sodium food menus, and we will work with companies and local governments to expand the use of Electric Salt and its market. Electric Salt aims to provide services that enable consumers to enjoy eating healthy, delicious, and enjoyable foods and to realize a healthy and happy society.

(Food & Beverages businesses), Pharmaceuticals domain (Pharmaceuticals businesses), and Health Science domain (Health Science business), both in Japan and across the globe.

Kirin Holdings can trace its roots to Japan Brewery which was established in 1885. Japan Brewery became Kirin Brewery in 1907. Since then, the company expanded its business with fermentation and biotechnology as its core technologies, and entered the pharmaceutical business in the 1980s, all of which continue to be global growth centers. In 2007, Kirin Holdings was established as a pure holding company and is currently focusing on boosting its Health Science domain.

Under the Kirin Group Vision 2027 (KV 2027), a long-term management plan launched in 2019, the Kirin Group aims to become “A global leader in CSV*, creating value across our world of Food & Beverages to Pharmaceuticals.” Going forward, the Kirin Group will continue to leverage its strengths to create both social and economic value through its businesses, with the aim of achieving sustainable growth in corporate value.

*: Creating Shared Value. Combined added value for consumers as well as for society at large.

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