Our in-house research and development team, Masan Consumer Life Science is comprised of approximately 50 employees tasked with improving the range and quality of our products. The Life Science team works closely with our marketing team to develop products that meet the demands of Vietnamese consumers, such as the Omachi dry noodles with spaghetti sauce that we introduced in 2010 to target customers in the premium segment.
Masan Life Science aims to enhance Masan Consumer’s competitive position and reputation as one of the most unique and effective food companies in Southeast Asia by providing high value and superior quality products.
Masan Consumer’s ability to innovate is evidenced by numerous successful developments, which include:
- "Low-salt” Chin-su sauce
- "No-urea” Nam Ngu sauce
- "Zero trans-fat oil” and "No color chemical dyes” for Tien Vua noodles
- Omachi noodles mixed with spaghetti sauce
Masan Life Science Center is one of the most advanced R&D centers in Vietnam. The Life Science division has developed seven new formulas to date that do not exist in the seasoning processing industry, and has the capability to launch approximately 30 new products each year.