It is possible to solve color fading due to acidic pH and color fading due to light.
Cheese and matcha go well together and have been well received.

I was thinking of preventing color fading of matcha in the acidic pH region food without using colorants.
Also, we were proceeding with product development assuming sales of them in transparent containers and sales scenes in showcases where the light hits them.
We were able to solve all the problems we faced with conventional matcha by using EVERGREEN Matcha.