From Pione grape skins to product development
The starting point: grape skins
Hiroki Hamada focused on resveratrol found in an extract from Pione grape skins. The project explored a way to put a locally available material to use.
From research to a beverage
A 2010 grant record describes research into glycosylation technology for using grape skins in food ingredients. Meisterbio later introduced Le Resveratrol, a beverage developed as part of its work on using Pione grape skins.
Hiroki Hamada
Professor Emeritus at Okayama University of Science and Representative Director of Meisterbio Co., Ltd. He holds a doctorate in science and conducted research in the United States before working in research and education at Okayama University of Science.