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食品及饮品供应商和制造商

Food & Beverage

IKETOME.Co.Ltd

Made with Premium Nanko-Ume from Wakayama Prefecture Born in 2002, Aprimore was created using high-quality Nanko-Ume (南高梅) Japanese apricots. This non-alcoholic drink is designed to be gentle on the body, easy to drink, and beneficial for overall wellness. Our company has sourced umeboshi (dried Japanese plums) from Wakayama Prefecture for many years, inspired by the traditional Japanese belief in umeboshi’s revitalizing properties. Although umeboshi is valued for its sour and salty taste, it’s often eaten with meals and not always preferred by everyone. Our goal was to make umeboshi's health benefits more accessible and enjoyable, which led to the creation of Aprimore—a concentrated drink made from the fruit of the Japanese apricot. The name combines "Japanese Apricot" and "more," symbolizing a product that is both more delicious and healthier than traditional umeboshi. Made with Premium Nanko-Ume from Wakayama Prefecture Aprimore is crafted with the finest Nanko-Ume plums from Kishu in Wakayama Prefecture, renowned for their quality. Each 710ml bottle of Aprimore contains the citric acid equivalent of approximately 40 Nanko-Ume. To enhance its flavor and health benefits, Aprimore also includes red shiso extract, honey, plum extract, royal jelly, and other natural ingredients. It’s the perfect drink for moments when you’re feeling tired, need a refreshing boost in the heat, or want to rehydrate during sports activities. Key Ingredients Kishu Nanko-Ume JuiceEach 720ml bottle contains the natural citric acid of 40 Nanko-Ume. Citric acid helps metabolize sugar in the body, converting it into energy, and prevents the buildup of fatigue by breaking down lactic acid. It also aids in the absorption of minerals like magnesium and calcium.Red Shiso ExtractTraditionally used as a herbal remedy, red shiso has been shown to alleviate allergy symptoms in recent medical studies.Plum ExtractThis extract contains "mumefural," a rare component produced by boiling plums that is thought to improve blood circulation.Royal JellyKnown as the exclusive nourishment of the queen bee, royal jelly is a nutritional powerhouse.How to Enjoy Aprimore Since Aprimore is concentrated, dilute it with water (5 parts water to 1 part Aprimore) for a refreshing drink. One 710ml bottle provides about 20 servings of 180ml each. However, you can enjoy it in various ways: Cold: Dilute with cold water or soda for a refreshing, clean taste—ideal for warm weather. Warm: Mix with hot water, or add it to black tea along with ginger to warm up in cooler seasons. With Milk: Blend with milk for a yogurt-like texture—a perfect choice for children, those on a diet, or as a light late-night snack. As a Beauty Cocktail: Mix with white wine for a rejuvenating cocktail. With Shochu: Combine with shochu for a unique drink; Aprimore’s sweet and sour flavor pairs well. For a Chinese-style Dressing: Mix 1 part Aprimore with 2 parts soy sauce and a bit of sesame oil.

APRIMORE

Brewed using plenty of locally grown Gohyakumangoku rice, this undiluted sake has a rich umami unique to genshu (undiluted sake), characterized by its full-bodied sweetness from the aged rice. It's slightly sweet but well-balanced with a mellow, mature flavor. Details of Sanshoraku GENSYU, ・Rice Variety &amp; Polishing Ratio: Gohyakumangoku 65% (for Koji &amp; Shubo), Tentakaku 70% (for Kakemai) ・ Yeast: Association Yeast 7 ・ Sake Meter Value (SMV): +1.5 ・ Acidity: 1.5 ・ Alcohol Content: 18% Sanshoraku Sake Brewery claims to be “Japan's most remote sake brewery.” Its location in Gokayama is one of Japan's heavy snowfall areas. The local people have cherished the beech forests here, which protect the settlements from avalanches. These beech trees, known as natural dams, store vast amounts of melted snow, producing soft spring water. Gokayama is also famous for its World Heritage Site, the Gassho-style houses, registered in 1995, as well as its local specialty, bear meat, making it a remote area of Japan worth visiting at least once. Sanshoraku's sake is characterized by the rich umami of rice and refreshing acidity.It pairs well with Bold-tasting dishes, complementing the flavors and providing a refreshing palate for the next bite. The name "Sanshoraku" is derived from the ancient Chinese story of the Noh play "Sansho," meaning "Drink happily with laughter."  

Sanshoraku GENSYU

Nanda (Hong Kong) Technology Corporation Limited

TRANS series kitchen waste smart bio-consumption device adopts thelatest food waste treatment technology. It is an innovative food waste treatment solution that can digest and hydrolyze food residues collected in multiple scenarios within 24 hours. and converted into liquid, which is eventually safely discharged.  The absorber adopts cutting-edge technology and can effectively decompose most organic food waste, such as plate residues, leftovers, meat, fish, bones, bread, dairy products, etc. Different from anaerobic methods, our receiver can use self-developed composite microorganisms to process food waste under normal temperature and aerobic conditions. The processing capacity ranges from 200kg to 36,000kg, and has very little impact on the environment. 

TRANS系列廚餘智慧生物消納器

HANAHATO Kijoshu 30-Year Aged Daikoshu 500ml Released to commemorate 120 years since our founding! For those who wish to savor the passage of time, this luxurious Kijoshu is made using sake instead of water and has been aged in the brewery for over 30 years. You might expect the maturation aroma to become more intense after 30 years, right? However, with this 30-Year Aged Daikoshu, the opposite is true—the aroma becomes less prominent. Instead, it develops a beautiful harmony of flavors. Overall, it has a delicate feel, so if you prefer a more robustly aged sake, we recommend our 10-Year Aged Daikoshu or the 8-Year Aged version. At our company, to maintain consistent quality during the maturation process of our Kijoshu, we employ the solera system, similar to how eel sauce is aged. The "30-Year Aged" label indicates that the average aging period of the sake is over 30 years. Volume: 500ml Rice: Akitsuho Polishing Ratio: 65% Alcohol Content: 16% Sake Meter Value (SMV): -42 Acidity: 4 What is Kijoshu? Kijoshu is a type of sake developed by the National Tax Agency’s Brewing Laboratory to be served when welcoming foreign guests, such as at the State Guest House, and making toasts with Japanese sake. It was developed in 1973 by Dr. Sato and his team at the Brewing Laboratory as a premium sake, unique to Japan. It was named "Kijoshu" as a luxurious Japanese sake comparable to noble rot wines. While traditional sake is made from rice, rice koji, and water, the defining characteristic of Kijoshu is that it is brewed using sake instead of water. During the final stage of the three-step brewing process, known as "tomozoe," junmai sake is used in place of water. Because of this method, the yeast's alcohol fermentation process is slower, resulting in a sake that is rich, full-bodied, and packed with flavor.  HANAHATO’s Kijoshu, At Hakuko, we were the first in Japan to produce Kijoshu in 1974, based on the National Tax Agency’s Brewing Laboratory's patent. Driven by the desire to expand the possibilities of Japanese sake by creating a new type of sake that no one had ever tasted before, we dedicated ourselves to producing Kijoshu.  The Flavor of Kijoshu, Kijoshu is rich, mellow, and sweet. It has a deep flavor reminiscent of raisins and nuts, with an additional richness. However, unlike regular sake, it has a higher acidity, which creates a refreshing, clean finish despite its sweetness—this is one of Kijoshu’s unique qualities. As Kijoshu ages, its amber color deepens and its flavor matures. It may remind you more of sherry, Madeira, noble rot wines, or aged Chinese huangjiu (yellow wine) than typical sake. However, in its fresh form, Kijoshu is clear, and visually resembles ordinary sake. In terms of taste, it is light and refreshing, somewhat like a sweet white wine. 

HANAHATO Kijoshu 30-Year Aged Daikoshu 500ml

When autumn came, God hid himself, leaving the fruit on the earth. Without waiting for the next spring, the god of sake who revives life comes, and the brewed Dai-Ginjo drips from the sake bag, and the sparkling spirit of sake gathers in a golden stream. The God of Sake. The SYUKONDEI-NOSHIRO-KAMUTACHI is the best undiluted sake and called the sake of drops made through cloth bag gravity drip process method. We put the best fermentation mash of the year into cloth bag and hang it, and sake drops come down by natural gravity. we gathered those fallen drops into bottles and it aged three years in the tunnel. The best Dai-Ginjo, The SYUKONDEI-NOSHIRO-KAMUTACHI, which condenses the original aroma and taste of alcohol, is truly a work of art. We product it only 60 bottles per year as a 1800ml bottle. Although it is an aperitif type’s sake, it goes well with meat and fish dishes. We recommend drinking it chilled. At KIKUSUI Sake Brewery, all our designated sake is stored in a "tunnel," an earth-friendly refrigerator that naturally maintains the temperature at 11 degrees all year round. It almost eliminates the deterioration caused by light and temperature, which are the biggest enemies of Japanese sake, and keeps it in its best condition until just before shipping. Our storage tunnel is an old Ohu Main Line of Japan Railways one that was completed in 1900. It remained in use until 1973, when a new tunnel was completed next door with electrification and double tracking. we purchased it in 1996 and began storing sake at there. Technical Details Nihon Shu-do, Sake meter value ±０ Total acid :1.2 Amino acid content :0.9 Alcohol content: 17.5% Made from 100% Yamada Nishiki rice from Hyogo Prefecture Polished rice ratio: 40%. 

Dai-Ginjyo SYUKONDEI NOSHIRO KAMUTACHI

This Honjozo sake is brewed using an abundant amount of locally grown Gohyakumangoku rice from Johana. Designed with warm sake in mind, it offers rich flavors after sufficient aging, making it ideal for drinking warm. Details of Sanshoraku Honjozo, ・Rice Variety &amp; Polishing Ratio: Gohyakumangoku 65% (for Koji &amp; Shubo), Tentakaku 70% (for Kakemai) ・ Yeast: Association Yeast 7(with foam) ・ Sake Meter Value (SMV): +1.5 ・ Acidity: 1.4 ・ Alcohol Content: 15% Sanshoraku Sake Brewery claims to be “Japan's most remote sake brewery.” Its location in Gokayama is one of Japan's heavy snowfall areas. The local people have cherished the beech forests here, which protect the settlements from avalanches. These beech trees, known as natural dams, store vast amounts of melted snow, producing soft spring water. Gokayama is also famous for its World Heritage Site, the Gassho-style houses, registered in 1995, as well as its local specialty, bear meat, making it a remote area of Japan worth visiting at least once. Sanshoraku's sake is characterized by the rich umami of rice and refreshing acidity.It pairs well with Bold-tasting dishes, complementing the flavors and providing a refreshing palate for the next bite. The name "Sanshoraku" is derived from the ancient Chinese story of the Noh play "Sansho," meaning "Drink happily with laughter."  

Sanshoraku HONJYOZO Yamai method

Details of "Junmai-Daiginjyo Koshino-Setsugetsuka", ・Rice (for sakemaking)： Not open to the public ・Rice-polishingrate： 50% ・Rice-polishingway： Standard polishing(In-house polishing) ・WaterHardness： Water hardness: 73 mg　(soft water) ・(Sake) yeast：　K-1501 ・Total acid： 1.6 ・Amino acidcontent：　1.5 ・Alcoholpercentage：　16.5 ・sake metervalue (SMV)：　-15 ・Maturing period and temperature, Aged for approximately 2 years at around 2°C ・Other,manufacturing methods and so on that affect the product, One-time bottle pasteurization, cold bottle aging ・Pairing with food, Fish simmered in soy sauce, Grilled chicken (with sweet &amp; salty soy sauce) This sake is crafted using carefully polished high-quality rice from Niigata Prefecture, milled down to 50%, and brewed with pristine underground spring water (soft water) from the Mt. Myoko range, utilizing the traditional skills of Echigo master brewers. After pasteurization in the bottle, it undergoes a period of low-temperature aging in refrigeration, allowing the umami to fully develop before being released for sale. It boasts an elegant Ginjo fragrance and refined rice umami, with an exceptional balance of aroma and flavor. In Japan, it is available exclusively at member stores. In Japan, it is available exclusively at member stores.  

Junmai-Daiginjyo Koshino-Setsugetsuka

Details of "Junmai Koshino-Setsugetsuka", ・Rice (for sakemaking)： Gohyakumangoku ・Rice-polishingrate： 55% ・Rice-polishingway： Standard polishing(In-house polishing) ・WaterHardness： Water hardness: 73 mg　(soft water) ・(Sake) yeast：　Akita Konno 12 + K-1501 ・Total acid： 1.5 ・Amino acidcontent：　1.4 ・Alcoholpercentage：　15.6% ・sake metervalue (SMV)：　+1 ・Maturing period and temperature, Aged for approximately 2 years at around 2°C ・Other,manufacturing methods and so on that affect the product, One-time bottle pasteurization, cold bottle aging ・Pairing with food, Fish simmered in soy sauce, Grilled chicken (with sweet &amp; salty soy sauce) This sake is brewed using Niigata-grown Gohyakumangoku rice, carefully polished down to 55%,comparable to Ginjo sake, and pristine underground spring water (soft water) from the Mt. Myokorange, with the traditional skills of Echigo master brewers. After pasteurization in the bottle, it undergoes a period of low-temperature aging in refrigeration, allowing the umami to fully develop before being released for sale. This is an authentic Junmai sake, rich in full-bodied umami. It can be enjoyed both chilled and warm. In Japan, it is available exclusively at member stores. 

Junmai Koshino-Setsugetsuka

Details of Ginjyo "Koshino-Setsugetsuka Namacyo" 300ml, ・Rice (for sakemaking)： Gohyakumangoku ・Rice-polishingrate： 55% ・Rice-polishingway： Standard polishing(In-house polishing) ・WaterHardness： Water hardness: 73 mg　(soft water) ・(Sake) yeast：　Akita Konno 12 + K-1501 ・Total acid： 1.3 ・Amino acidcontent：　1.1 ・Alcoholpercentage：　14.8 ・sake metervalue (SMV)：　2 ・Maturing period and temperature, Aged for approximately 1 years at around 2°C ・Other,manufacturing methods and so on that affect the product, By slightly lowering the alcoholcontent of the sake,　we achieve a clean and refreshing taste. ・Pairing with food, It pairs exceptionally well with white fish sashimi and edamame. This sake is brewed using Niigata-grown Gohyakumangoku rice, carefully polished down to 55%, and pristine underground spring water from the Mt. Myoko range. It offers a refined, fruity Ginjo aroma, a pleasant umami from the rice, and the freshness unique to unpasteurized sake. Best enjoyed chilled, it pairs well with a wide variety of dishes. In Japan, it is available exclusively at member stores. 

Ginjyo "Koshino-Setsugetsuka Namacyo "300ml This sake

Details of Junmai KIICHIROU’s Sake, ・Rice (for sakemaking)： AKITA-Shu Komachi ・Rice-polishingrate： 58% ・Rice-polishingway： Outsourced ・WaterHardness： Soft Water　77 ・(Sake) yeast：　M-310 ・Total acid： 1.5 ・Amino acidcontent：　1 ・Alcoholpercentage：　15.5 ・sake metervalue (SMV)：　-1 KIICHIROU is the brew master’s name, and he adjusts the brewing process a little each year to create this sake that customers will satisfy. KIICHIROU’s sake is emphasizing gentle sweetness and a good balance of the flavors. Fermented at low temperatures with M-310, one of the finest yeasts in Japan, this sake is highly fragrant, has a smooth texture and moderate acidity, and is popular with both men and women as a sake to drink with meals that goes well with any dish. It has also been highly praised as an excellent deal for its taste and price. 

Junmai KIICHIROU’s Sake

Details of Honjyozo "Koshino-Setsugetsuka, ・Rice (for sakemaking)： Miyama Nishiki/ Gohyakumangoku ・Rice-polishingrate： 55% ・Rice-polishingway： Standard polishing(In-house polishing) ・WaterHardness： Water hardness: 73 mg　(soft water) ・(Sake) yeast：　Akita Konno 12 + K-1501 ・Total acid： 1 ・Amino acidcontent：　1.4 ・Alcoholpercentage：　15.6 ・sake metervalue (SMV)：　±01 ・Maturing period and temperature, Aged for approximately 2 years at around 2°C ・Other,manufacturing methods and so on that affect the product, One-time bottle pasteurization, cold bottle aging ・Pairing with food, Pair with sushi, sashimi, grilled fish, or grilled chicken (with salt) This sake is crafted using high-quality sake rice, carefully polished down to 55%, comparable to Ginjo sake, and brewed with pristine underground spring water (soft water) from the Mt. Myoko range, using the traditional skills of Echigo master brewers. After pasteurization in the bottle, it undergoes a period of low-temperature aging in refrigeration, allowing the umami to fully develop before being released for sale. It features the pure umami and crisp finish unique to low-temperature aging. In Japan, it is available exclusively at member stores. 

Honjyozo Koshino-Setsugetsuka

Maturing period and temperature : From March 2018. to present,This sake is stored in tunnel underground where temperature 11 degrees. Other, manufacturing methods and so on that affect the product : We are brewed this sake by Kame-no-o(亀の尾) rice.And we made the Koji for suitable this rice that the fullest. Pairing with food : It is perfect for an aperitif or toast. It goes well with anything during meals, but chicken is especially recommended. Other special fatures : This sake won the gold medal at the 2017 National New Sake Tasting Competition.It received high praise at the 2018 National New Sake Tasting Competition, and is now in its sixth year in the tunnel. Although it is an aged sake, it retains the same clarity as when it was new. Its mellow and gentle flavor is one of a kind. It has an exquisite taste that may never be replicated again.  

Dai-Ginjyo "My Turtle Earth"

Details of "Daiginjyo Koshino-Setsugetsuka Fukurotori-GENSYU", ・Rice (for sakemaking)： Yamada Nishiki (Hyogo Prefecture-grown) ・Rice-polishingrate： 35% ・Rice-polishingway： Standard polishing(In-house polishing) ・WaterHardness： Water hardness: 73 mg　(soft water) ・(Sake) yeast：　K-1501 ・Total acid： 1.3 ・Amino acidcontent：　0.8 ・Alcoholpercentage：　17.2 ・sake metervalue (SMV)：　-3 ・Maturing period and temperature, Aged for approximately 1 years at around 2°C ・Other,manufacturing methods and so on that affect the product, One-time bottle pasteurization, cold bottle aging ・Pairing with food, Yudofu (hot tofu), premium kamaboko (fish cake), and more.  This sake is crafted using Yamada Nishiki, often called the 'king of sake rice,' carefully polished down to35%, and brewed with pristine underground spring water (soft water) from the Mt. Myoko range,employing the traditional skills of Echigo master brewers. After pasteurization in the bottle, itundergoes a period of low-temperature aging in refrigeration, allowing the umami to fully develop before being released for sale. It features a fragrant Ginjo bouquet, refined rice umami, deep flavor, and a long, lingering finish. In Japan, it is available exclusively at member stores. 

Daiginjyo Koshino-Setsugetsuka Fukurotori-GENSYU

This is a masterpiece from Sansyoraku Sake Brewery. Made with the traditional Yamahai starter culture (without the grinding process), it is bottle-aged at room temperature for one year. You can enjoy the umami and acidity that form the backbone of Japanese sake, along with a smooth, soft aftertaste. This sake has a rich flavor, pairing well with oily dishes and richly flavored cuisine. Details of Sanshoraku Junmai-Daiginjo, ・Rice Variety &amp; Polishing Ratio: Omachi, 40% ・ Yeast: Association Yeast No. 7 ・ Sake Meter Value (SMV): +1 ・ Acidity: 1.8 ・ Alcohol Content: 17% Sanshoraku Sake Brewery claims to be “Japan's most remote sake brewery.” Its location in Gokayama is one of Japan's heavy snowfall areas. The local people have cherished the beech forests here, which protect the settlements from avalanches. These beech trees, known as natural dams, store vast amounts of melted snow, producing soft spring water. Gokayama is also famous for its World Heritage Site, the Gassho-style houses, registered in 1995, as well as its local specialty, bear meat, making it a remote area of Japan worth visiting at least once. Sanshoraku's sake is characterized by the rich umami of rice and refreshing acidity.It pairs well with Bold-tasting dishes, complementing the flavors and providing a refreshing palate for the next bite. The name "Sanshoraku" is derived from the ancient Chinese story of the Noh play "Sansho," meaning "Drink happily with laughter."  

Sanshoraku Junmai-Daiginjo

SHAKE-IT GROUP

Shake-It Mixersare a range of best-selling premium non-alcoholic cocktail syrups based on natural flavors and juices. All our mixers are crafted and bottled in the flavor capital of the Nordics, Copenhagen. The Shake-It Mixers brings new life to a significant and overlooked easy-to-mix cocktail syrup category that is now more relevant than ever. Shake-It redefines the category norms by combining natural flavors with award-winning Danish design and packaging. Our brand promise is universal, takes the consumers at the heart of our messaging strategy, and empowers them to make their drinks and their lives taste better naturally. 

Shake-It Mixer

Birdcage is a new range of sugar-free, full-flavored, carbonated mixers on a mission to change the way we think about mixers. We're committed to crafting premium, sugar-free options that don't compromise on taste. Our mixers are designed to pair perfectly with a wide range of spirits, offering versatility and enhancing flavors without adding sugar. It's about giving people the freedom to enjoy and mix their favorite drinks in a healthier way, ensuring that every drink &amp; cocktail still has a full taste but no added sugar. 

Birdcage

The Cocktail Factory offers a modern, award-winning, innovative range of cocktails and mocktails. The current range consists of four cocktails with an alcohol strength of 4,6 % and two alcohol-free expressions. The portfolio won three gold and two silver medals for their exceptional taste in the “2022 Spirit Business Global Pre-Mixed and RTD Masters”. The cocktail factory offers a modern take on cocktails by combining beautiful Nordic design with exceptional taste. 

THE COCKTAIL FACTORY

SARL Les Domaines Jeeper

ASSEMBLAGE:88 % Chardonnay; 12% Pinot Noir DOSAGE: 6g/L WINEMAKING:40% of the Chardonnay aged 2 years in burgundy oak barrels. Ageing on lees: 4 years - Malolactic Fermentation TERROIR:Dual climate (oceanic &amp; continental), limestone subsoil and sloping vineyard WINEMAKER: Matthieu Prioux 

Champagne Jeeper Grand Rose 

ASSEMBLAGE:100 % Chardonnay DOSAGE:8g/L WINEMAKING:40% of the Chardonnay aged 2 years in burgundy oak barrels. Ageing on lees: 6 years - Malolactic Fermentation. The homemade liqueur used for the dosage is produced with our Chardonnay Grands Crus vinified in oak barrels. It provides to this champagne a luxury twist ! TERROIR:Dual climate (oceanic &amp; continental), limestone subsoil and sloping vineyard WINEMAKER:Nicolas Dubois 

Champagne Jeeper LUXE Silver Blanc de Blancs

ASSEMBLAGE:100% Chardonnay DOSAGE:0g/L; sulfites free WINEMAKING:100% Chardonnay: 65% from Grands Crus villages: Oger, Le Mesnil and Avize, vinified in 600 liters demi-muids 35% from Premiers Crus villages: Ville-Dommange (30%), vinified in vats prior to 3 months of aging, as well as a historic pearl from the first Jeeper plot in Oger (5%), vinified in 228 liters barrels. TERROIR:Dual climate (oceanic &amp; continental), limestone subsoil and sloping vineyard WINEMAKER: Matthieu Prioux 

Champagne Jeeper Grand Blanc de Blancs 

This Daiginjo is brewed in January, the coldest month in Gokayama, using Yamada Nishiki rice from Hyogo Prefecture polished to 40%. It offers the delicate and elegant aroma characteristic of Kanazawa yeast and the gentle sweetness of Yamada Nishiki. Details of Sanshoraku Junmai-Daiginjo, ・Rice Variety &amp; Polishing Ratio: Omachi, 40% ・ Yeast: Association Yeast 14 (Kanazawa Yeast with foam) ・ Sake Meter Value (SMV): +3 ・ Acidity: 1.4 ・ Alcohol Content: 16% Sanshoraku Sake Brewery claims to be “Japan's most remote sake brewery.” Its location in Gokayama is one of Japan's heavy snowfall areas. The local people have cherished the beech forests here, which protect the settlements from avalanches. These beech trees, known as natural dams, store vast amounts of melted snow, producing soft spring water. Gokayama is also famous for its World Heritage Site, the Gassho-style houses, registered in 1995, as well as its local specialty, bear meat, making it a remote area of Japan worth visiting at least once. Sanshoraku's sake is characterized by the rich umami of rice and refreshing acidity.It pairs well with Bold-tasting dishes, complementing the flavors and providing a refreshing palate for the next bite. The name "Sanshoraku" is derived from the ancient Chinese story of the Noh play "Sansho," meaning "Drink happily with laughter."  

Sanshoraku Junmai

辉捷制造有限公司

Practical and economical, these food trays are perfect for replacing the existing plastic trays in your supermarket. 100% biodegradable and compostable, the eco-friendly food trays are carefully crafted from corn starch and PLA to promote the sustainable development of the planet. Available in a wide range of sizes. You can also customize their sizes to suit your actual needs.
&nbsp; 	 Material: corn starch and PLA. 	 Completely biodegradable and compostable. 	 Clean and hygienic for packaging food. 	 A great substitute for plastic food trays. 	 Certifications: EU: OINEN13432, US: ASTM06400. 	 Supplied in three different sizes. 	 Custom sizes are available.  

Food Tray Series

Take a proactive approach towards environmental protection with these clear produce bags. Masterly rendered with starch resins, these translucent bags are petroleum-free, toxic-free, and more importantly 100% biodegradable and compostable. Thoughtfully designed with perforated edges, these plastic bags can be separated from one another easily.
&nbsp; 	 Material: starch resin. 	 Food grade certified food bags. 	 100% biodegradable and compostable. 	 Petroleum-free and toxic-free. 	 Facilities effortless tearing with perforated edges. 	 An environmentally-friendly alternative to conventional plastic bags. 	 Certifications: ASTM 6400 and EU EN13432. 	 Color: translucent.  

Clear Produce Bag

永晋礼盒制品(香港)有限公司

This food packaging box boasts a heart-shaped silhouette in a two-piece construction. The bottom tray is crafted with multiple compartments to secure the contents in place. This food packaging box is built with sturdy walls to protect the contents from shock and damage. 	 Material: paper. 	 Boast a heart-shaped silhouette. 	 Come in a two-piece construction. 	 Cover designed with cutout patterns. 	 Logos printed to the top. 	 Bottom tray crafted with multiple compartments. 	 Sturdy walls to protect the contents from damage. 	 Perfect for packaging chocolates and candies.&nbsp;  

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