In order to actively contribute to a sustainable society, Takasago's R&D invests substantial efforts to manufacture in respect with an environmentally friendly Green Chemistry. In this purpose, use of highly selective catalytic reactions in synthesis pathways are preferred and permit to maximize efficiency leading to lowering energy lost and byproducts waste.

In 1983, Takasago International developed a pioneering high-performing asymmetric synthesis, catalyzed by BINAP Rodhium for producing the l -Menthol.
In 1993, the industrialization of the antibiotic intermediate 4-Acetoxy Azetidinone could be achieved via an asymmetric synthesis using BINAP and Ruthenium as catalysts.
In 1995, in order to increase the efficiency obtained from BINAP ligands, we developed SEGPHOS ligands. Resulting processes were successful in reducing the volume of catalyst used.
In 2010, we developed an hydrogenation reaction catalyzed by the agent Ru-MACHO permitting to tremendously reduce the waste of esters byproducts. Thanks to this pathway, we have been able to produce the 1,2-propan-diol without loss of optical purity from methyl lactate byproduct.
It was difficult to synthesize an optically active 3-amino-butyrate ester so far. Now, we can in one step synthesize it by applying a reductive amination of aceto-acetic esters leading to amino acid esters. Compared to conventional methods, this pathway is revolutionary as it permits to reduce many intermediates steps.

All these synthetic techniques are efficient catalytic reactions, and can be used to excellently lower the impact on environment thanks to the "mild" reaction conditions required. These processes definitely permit to use safe reagents and environmental friendly raw materials.

On the other hand, we develop and use bioprocesses and enzymatic reactions methods, resulting in minimal impact on the environment and permitting to commercialize ingredients recognized as natural products.
Takasago International has been enlarging its technical portfolio with new bio-technologies. We internally promote the enrichment of bacterial origin enzymes library.
All these technologies permit to manufacture authentic flavors starting from dairy and fruit bases, original and unique cooking systems and extraction methods leading to prestigious tea extracts and functional materials to enrich the taste experience of our flavors.