Ajinomoto Enters the Frozen Food Arena with the Launch of Japanese-Style Gyoza Dumplings

At the event, Ajinomoto representatives shared the four core business areas the Ajinomoto Group pursues: Healthcare, Food and Health, Information Technology and Communications, and Green Technology.

Particularly in the Food and Health sector, Ajinomoto will expand its frozen food business in the Vietnamese market by launching Japanese-style Gyoza dumplings with pork and chicken fillings in July 2024. Japanese-style Gyoza dumplings combine a soft wrapper with a filling made from meat and vegetables, offering consumers an authentic Japanese flavor without the lengthy preparation time.

“The Vietnamese frozen food market is projected to reach a compound annual growth rate of approximately 10.6% from 2021-2030,” said Mr. Koji Tamakoshi, Director of Business and Marketing at Ajinomoto Vietnam. He added that selling this product could help Ajinomoto better tap into the market’s potential.

Originally believed to have originated in China and introduced to Japan via the Silk Road, Gyoza has become a traditional Japanese dish. Since 1972, the Ajinomoto Group has been improving and developing this product for commercialization. After 50 years, Ajinomoto’s Gyoza is the top-selling dumpling in Japan, according to a study conducted and published by INTAGE Japan on March 22.

Guests wearing traditional Japanese costumes experience making Gyoza dumplings. Photo: Tan Hoa

Conquering consumers in 30 countries and territories worldwide, about 500 million dumplings are sold annually in various markets in Europe, Asia, and Southeast Asia.

“The launch of Japanese-style Gyoza dumplings in the Vietnamese market demonstrates Ajinomoto’s effort to bring diverse, delicious, convenient, and nutritious culinary experiences to Vietnamese consumers,” emphasized Mr. Koji Tamakoshi.

Currently, the Gyoza dumplings developed for the Vietnamese market are produced and imported from a factory in Thailand, which also distributes the product to European and Southeast Asian markets.

Gyoza Dumplings – Ajinomoto’s new product in the frozen food market. Photo: Dinh Hien

In addition to dumplings, the company has also launched products with reduced salt content, such as “Phu Si” soy sauce and “Kho Que” ready-to-use sauce, and reduced sugar content in Blendy® drink mixes. They also offer products that promote vegetable consumption, like “Aji-Xot” sesame sauce, contributing to improved nutrition and a healthier lifestyle for Vietnamese consumers.

Alongside developing quality products, Ajinomoto Vietnam is committed to accelerating value-creating initiatives to contribute to the health and happiness of individuals and society. They are currently implementing two significant initiatives: the School Lunch Project and the Nutrition Program for Mothers and Children.

Mr. Tsutomu Nara, General Director of Ajinomoto Vietnam. Photo: Hong Son

“In the field of nutrition and health, Ajinomoto Vietnam is expediting the second phase of the School Lunch Project to benefit more students. We will expand our nutrition initiatives to reach more households, especially personalizing consumer benefits based on individual health conditions,” said Mr. Tsutomu Nara, General Director of Ajinomoto Vietnam.

As of August 2024, over 4,297 primary schools in 62 out of 63 provinces and cities have implemented the School Lunch Project, benefiting more than 1.9 million students.

Lunch menu under the School Lunch Project. Photo: Hong Son

The Nutrition Program for Mothers and Children offers a diverse menu bank, health monitoring tools, and expert advice. Users can currently access over 2,000 nutritionally balanced dishes through the software to improve their daily meals. After four years, over 1.1 million people in 54 provinces and cities have benefited from the program.

Ajinomoto’s representative also shared information about their sustainable agriculture projects and various activities aimed at reducing environmental impact, including the Cassava Sustainability Project. This initiative, launched in April 2023, supports increasing cassava productivity and improving farmers’ incomes. After 12 months of implementation, the project has successfully increased yield from 21 tons to 40 tons per hectare, with higher starch content, benefiting farmers with higher incomes and improved livelihoods.

Mr. Tetsuya Osawa, Deputy General Director of Ajinomoto Vietnam, introducing the Sustainable Cassava Project

During production, the Ajinomoto Group implements environmental protection policies applied to its member companies globally. Ajinomoto Vietnam not only adheres to the group’s policies but also strictly complies with Vietnam’s environmental regulations and laws, including reducing greenhouse gas emissions, minimizing plastic waste, reducing food loss and waste, and conserving water resources.

“We continuously initiate value-creating initiatives to contribute to improved nutrition and health and reduce environmental impact, fostering sustainable agriculture,” affirmed Mr. Tsutomu Nara, General Director of Ajinomoto Vietnam.

Ajinomoto Vietnam

Address: Bien Hoa I Industrial Park, An Binh Ward, Bien Hoa City, Dong Nai Province, Vietnam