Since its founding, UCC has been proactive about developing revolutionary new technologies and deploying the latest advancements to produce even more delicious coffee.
We succeeded in developing the world's first canned coffee beverage in 1969, creating the basis for today's canned coffee market. In 1970, we completed the first fully-automated Japanese plant packing ground coffee, utilizing vacuum packing to deliver fresh, aromatic coffee to consumers. In 1996, we developed the Super Aroma System, a process by which coffee is ground and packed without exposing it to the air, sealing the aroma in and achieving unprecedented fragrance.
We also employ the Aroma Freezing Process (Japanese patent no. 3617906), whereby freshly roasted beans are immediately frozen at a temperature of -2℃ to seal in the aroma. In addition, other producers normally blend the beans before roasting them, but we perform standalone roasting, whereby different types of bean are roasted individually before the final blend. This draws out the particularities of each producing region's beans. These and other unique techniques are part of our commitment to quality.
Moreover, our TTND (Japanese patent no. 3057026) technique achieves canned coffee that is flavorful and with a sharp aftertaste, while our Shiga Plant features the beverage industry's fastest recappable canning line and sterilized plastic bottle capping system.
The UCC Shiga Factory, equipped with the beverage industry’s fastest production line for cans with caps and a plastic bottle production line incorporating the industry’s most up-to-date sterile filling system
UCC continues to employ the latest technologies in order to deliver you an uncompromisingly delicious cup of coffee.