Unlocking the Secret to Skin Hydration: Kewpie’s Three-Decade Journey Recognized
For over 30 years, Kewpie Corporation has embarked on a remarkable scientific odyssey, culminating in a significant breakthrough in the field of food-grade hyaluronic acid. This extensive research, which has shed light on the mechanisms and benefits of orally ingested hyaluronic acid for skin health, has now been honored with the prestigious 2026 Agricultural Chemical Technology Award by the Japan Society for Bioscience, Biotechnology, and Agrochemistry.
The award ceremony and lecture took place on March 9, 2026, during the Japan Society for Bioscience, Biotechnology, and Agrochemistry’s annual conference. This recognition highlights Kewpie’s dedication to scientific rigor and its contribution to creating an entirely new market segment for functional foods targeting skin well-being. The Agricultural Chemical Technology Award, established in 1968, celebrates significant technological achievements in the agrochemical field.
Pioneering a New Frontier in Health and Beauty
Kewpie’s journey into hyaluronic acid began in the 1980s, leveraging its expertise in extracting active ingredients from egg yolks, a core component of mayonnaise production. At that time, while hyaluronic acid was recognized in pharmaceuticals and cosmetics, its use in food was virtually unknown. A major scientific hurdle was the prevailing belief that its large molecular weight prevented absorption and efficacy when consumed orally. Undeterred, Kewpie committed to a long-term research program, spanning basic science to practical application, to scientifically validate the functionality of food-grade hyaluronic acid.
Deciphering the Body’s Hydration Code
The company’s extensive research, conducted over three decades, not only demonstrated the functional benefits for human skin but also meticulously unraveled the complex mechanisms of how hyaluronic acid is metabolized, absorbed, and ultimately acts upon the skin.
Key findings from this groundbreaking research include:
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Proven Skin Benefits: Double-blind studies involving healthy adults showed a significant increase in skin moisture levels after daily intake of 120mg of hyaluronic acid. This initial finding was bolstered by subsequent trials, accumulating robust scientific evidence.
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Absorption and Action Mechanism Revealed: Addressing the long-standing mystery of its absorption, the research confirmed that over 80% of orally ingested hyaluronic acid is absorbed into the body and distributed to various tissues, including the skin and eyes. Crucially, it was discovered that human intestinal bacteria break down the large hyaluronic acid molecules into smaller oligosaccharides, which are then absorbed into the bloodstream and lymphatic system, eventually reaching the skin. Once in the skin, these oligo-hyaluronic acids were found to promote collagen production, thereby contributing to the maintenance of healthy skin hydration.
This scientific foundation led to a significant milestone in 2015: the approval of Japan’s first “Food with Function Claims” for skin hydration, Hyalo Moisture 240 (Notification Number A4). This product offered a new, accessible option for consumers seeking to maintain skin moisture, effectively establishing a novel market for skin-focused supplements. As of October 2025, over 100 functional foods now feature hyaluronic acid as a key ingredient, demonstrating the profound impact of this research on the health food market’s vitality.
“This recognition underscores the profound impact of persistent scientific inquiry on everyday well-being, transforming a scientific curiosity into tangible benefits for consumers worldwide,” a spokesperson stated.
A Legacy of Innovation and Future Prospects
Kewpie’s commitment to hyaluronic acid research traces back to the 1980s, starting with the utilization of chicken combs—a previously unused resource. This led to the development of cosmetic-grade hyaluronic acid. By the 1990s, they expanded into food and medical applications, eventually pioneering a fermentation method in the 2000s that enabled stable mass production of high-quality hyaluronic acid, further broadening its applications. The journey continued into the 2010s with the launch of functional foods and the ongoing elucidation of its absorption mechanisms, even extending to medical devices like the K-Smart endoscopic submucosal injection material in 2018.
Kewpie continues its dedication to advancing beauty and health through scientifically validated food products. Their pioneering work with food-grade hyaluronic acid serves as a testament to how sustained research can transform scientific understanding into innovative solutions that enhance daily life and well-being, paving the way for future advancements in functional foods globally.
Further details on the award can be found on the Japan Society for Bioscience, Biotechnology, and Agrochemistry website: https://www.jsbba.or.jp/about/awards/about_awards_tech.html
More information on Hyalo Moisture 240 can be found here: https://www.kewpie.com/newsrelease/archive/2015/40.html
