What was the best food experience for you? Camping meals with family in the great outdoors The first meal I had at my parents' house after I started living alone Dinner at a restaurant on a first date with my girlfriend All of them taste great, but when, where, and with whom you eat them are also important values. Of course French food eaten alone is delicious, but I feel that the great value of food is being able to enjoy conversation and share tastes and experiences with those who are close to you. In recent years, the values of time performance and cost performance have spread, and meals that take time, nutrients, and price into consideration, such as complete nutritional meals, have become popular. Practical value is of course important, but are there not other things that are more important when we view “food” as an experience? When, where, and what was your best food experience? And what do we need to do to share and expand such rich food experiences? Join us in updating the food experience of our time. Today, “food” has become more diverse due to changes in lifestyles and values. There is a tendency to view food as a function, such as meal kits and home-delivered meals with good time performance, oatmeal and pasta with good cost performance, and other meals that can be eaten quickly, are nutritious, and make you feel full. However, when we look at “food” as an “experience,” there are other things that are more important. In addition to “taste,” “texture,” “aroma,” “nutrients,” and “satiety,” which are physical and healthy aspects of food, social and environmental factors as well as psychological and emotional factors have a significant impact on the richness of the experience of eating a French meal alone in the morning and a French meal with your lover at dinner, even if the food you are eating is the same. Social and environmental factors, as well as psychological and emotional factors, play a major role. When, where, with whom, and what you feel are also important elements of the food experience. We believe that the value of food lies in the ability to share experiences and sensations with others. We are a sales promotion support business, but at the same time we have the environment to use the world's first “taste sensor”. Using an “artificial lipid membrane” that imitates the human tongue, we are able to measure and convert into data the five tastes plus astringent and pungent tastes that are important elements of taste. Our strength is that we can provide objective data by quantitatively evaluating and analyzing tastes. We have also been conducting other taste preference judgments for many years, and have big data to determine subjective tastes. We hope to utilize these technologies to contribute to people's rich food experience. So far, we have used it to analyze and measure taste, study marriages, and develop alternative foods. In the future, I would like to make more use of “taste sensors” to update the modern dining experience. We want to redefine the value of people's meals and create new value by sharing happiness and excitement.Come update the food experience with us and create a new food culture.