Tomomasa Yagisawa is the Deputy General Manager of Health Science Division & Director of Health Science Research Institute at the storied beverage manufacturer Kirin Holdings. Active in both the pharmaceutical and health food sectors, he holds master’s degrees in science and business. Having studied management under Peter F. Drucker, Yagisawa is dedicated to upholding scientific rigor and has pioneered an approach known as academic marketing that makes complex scientific concepts accessible to everyone. Committed to delivering products with genuine health benefits to consumers, he skillfully balances scientific precision with economic rationality, leading the way toward a healthier future.
The wave of functional foods is surging, with China's functional food market expected to grow at a compound annual growth rate of 9%, reaching nearly 500 billion yuan by 2030. Similarly, Japan's market is also on a rapid growth trajectory, with the number of functional labeled foods projected to increase by 40% from 2022 to 2024. Seizing this opportunity, Kirin Holdings has made strategic acquisitions of FANCL and BioCeuticals, aiming to become one of the largest health science companies in the Asia-Pacific region. Sales of its LC-Plasma lactic acid bacteria beverage rose by 8.5% year-on-year in Q1 2023, demonstrating the growing consumer interest in health-centric products. Kirin's innovation continues unabated with the launch of its latest product, the “Kirin Lactobacillus Sports Drink,” which emphasizes two key benefits: "boosting immunity” and "hydration." These core features have captivated consumers. Furthermore, Kirin has partnered with FANCL to introduce products such as CaloLimit mixed tea and CaloLimit apple sparkling wine, designed to effectively inhibit sugar and fat absorption. These offerings bridge the gap between health and flavor, catering to the modern consumer's demand for functional yet enjoyable products. Can functional ingredients become the second growth curve for enterprises? Only time will tell.
According to the Zhouli Tianguan, ancient China had designated "Beverage Masters" responsible for crafting beverages like the six winter brews and six summer infusions. In the Ming dynasty, classic texts like Agricultural Administration defined "thirst-quenching water" as "beverages", while during the Sui and Tang dynasties, these drinks were called "yinzi". Over 100 traditional medicinal tea recipes for summer heat relief are recorded in ancient Chinese texts—for example, Yinshan Zhengyao describes a "Litchi Syrup Water" that could relieve thirst, and Widely Manual of Aromatic Plants mentions a method for creating thirst-quenching water by pressing lemon juice and boiling it with sugar. The Supplement to the Compendium of Materia Medica mentions that Emperor Renzong of the Song Dynasty instructed the Hanlin Academy to hold a beverage competition, which crowned "Perilla Infusion" as the top drink. Additionally, Tales of WuLin records that people in the Song Dynasty liked to drink "snow-soaked bean water" to cool down the summer.
The FBIF2025 Classics Revival Competition will invite leading ingredient companies to delve into ancient texts and draw inspiration from traditional "ancient drink" recipes. The challenge is to creatively craft a modern "ancient drink" with an innovative twist, offering brands a comprehensive ingredient solution for "plant-based drink" product development. Audience members will be able to taste these creations on-site and evaluate them across sensory dimensions, including flavor, color, and aroma, ultimately voting for their favorite "ancient drink". Join FBIF2025 Drink Talks to witness the revival of ancient flavors with a modern twist!