Ajinomoto: A U.S. Frozen Foods Powerhouse
The name Ajinomoto became synonymous with monosodium glutamate (MSG), the flavor enhancer isolated in 1908 by one of the Japanese company’s founders. Over the years, Ajinomoto built on its amino acid expertise, developing other amino acids and seasoning ingredients used in food production as well as industrial applications.
The result was a big, global ingredients company. But when Food Processing did the research for last year’s Top 100 list of North American-based food & beverage companies, we were surprised to find Ajinomoto as a food processor – specifically as an American frozen food manufacturer – had passed the $1 billion sales mark and was entitled to a spot (No. 89) on our Top 100 list. U.S.- and Canadian-made sales were $1.3 billion in 2024.
“Ajinomoto is a food manufacturer in multiple markets around the world,” explains Hiroshi Kaho, president/CEO of Ajinomoto Foods North America Inc. (www.ajinomotofoods.com). “Beyond Japan, Ajinomoto also operates food product businesses in other parts of Asia, as well as in Europe and Latin America.”
Ajinomoto has 117 plants worldwide, seven of those are in the U.S. (in San Diego, Calif.; Portland, Ore.; Lampasas, Texas; Toluca, Ill.; Joplin and Carthage, Mo.; and Oakland, Miss.). Ajinomoto Foods North America is headquartered in Ontario, Calif.
The Japanese company began operations in the U.S. in 1993 with the opening of the Ajinomoto USA plant in Eddyville, Iowa, which focused on the production of MSG. For the rest of that millennium, Ajinomoto’s presence in the U.S. remained centered on seasonings and ingredients.
But in 2000, the company established Ajinomoto Frozen Foods USA Inc. as a standalone frozen food company. “Frozen foods were already an established and successful category for Ajinomoto in Japan, where the company had developed strong expertise in frozen food manufacturing and quality,” explains Kaho. “Ajinomoto saw an opportunity to bring new value to the U.S. frozen food market by applying its culinary expertise and craftsmanship at scale.”
Starting simply with frozen rice, the company expanded into a variety of frozen rice bowls targeted initially to Asian market channels. Around 2001-2002, Ajinomoto introduced gyoza and shumai, both styles of dumplings, in Asian retail stores; dumplings are a core category for the business.
“This marked a strategic shift from being primarily an ingredient supplier to becoming a consumer food manufacturer in the U.S., laying the foundation for Ajinomoto’s frozen foods business in North America,” says Kaho.
Over the next 11 years, Ajinomoto’s U.S. businesses – frozen foods, health & nutrition and seasonings – were consolidated under Ajinomoto North America Inc. A turning point came in 2014 with the purchase of Houston-based frozen food manufacturer Windsor Quality Holdings.
“The acquisition of Windsor is when Ajinomoto began evolving into the company it is today,” says Kaho. “Windsor brought well-established frozen food brands, including Ling Ling and Tai Pei, which significantly expanded our Asian frozen food offerings, as well as broader capabilities across retail and foodservice.”
Windsor brands also included Jose Ole and VIP, plus foodservice brands Bernardi, Chili Bowl, Fred's, Golden Tiger, Posada and Whitey's. It also has a contract manufacturing business. The company had seven production facilities throughout the U.S.
“The acquisition of Windsor Foods was a highly strategic initiative,” says Kaho. “When Ajinomoto evaluated Windsor’s portfolio, it was clear that the business aligned closely with Ajinomoto’s capabilities, strategic mission and long-term vision.”
Since acquiring Windsor, Ajinomoto Foods North America has focused primarily on organic growth and expanding into adjacent frozen food categories rather than additional acquisitions. The company has broadened its dumpling portfolio, launched gyoza into mainstream retail channels, introduced shumai in club formats and grew its noodle, fried rice and ramen offerings.
Product development and culinary innovation are supported by a dedicated R&D center located at the Ontario, Calif., headquarters. There, cross-functional teams work on product formulation and continuous improvement, bringing together global expertise and local market insight.
Looking ahead, Ajinomoto Foods North America explores new categories that align with its mission of contributing to food culture and supporting well-being. One area of expansion is desserts, including macarons that are available in Costco stores and sourced from Ajinomoto’s French subsidiary. “These offerings reflect the company’s ability to leverage global capabilities while responding to U.S. retail demand,” says Kaho.
“Through its ‘Big Kitchen’ philosophy, Ajinomoto applies Japanese craftsmanship, care and culinary expertise at scale – bringing restaurant-inspired quality to everyday meals,” Kaho continues. “Guided by the belief that food has the power to enhance well-being, this approach shapes ongoing innovation as Ajinomoto works to elevate the frozen food experience, making everyday eating a happy experience.
“We aim not only to create delicious foods, but to spark excitement in discovery, joy in nourishment, and moments of connection around the table, across cultures and within communities.”
About the Author
Dave Fusaro
Editor in Chief
Dave Fusaro has served as editor in chief of Food Processing magazine since 2003. Dave has 30 years experience in food & beverage industry journalism and has won several national ASBPE writing awards for his Food Processing stories. Dave has been interviewed on CNN, quoted in national newspapers and he authored a 200-page market research report on the milk industry. Formerly an award-winning newspaper reporter who specialized in business writing, he holds a BA in journalism from Marquette University. Prior to joining Food Processing, Dave was Editor-In-Chief of Dairy Foods and was Managing Editor of Prepared Foods.