Oyster peptides are created using a technology that involves the peptideization of oysters sourced from the Seto Inland Sea, resulting in a complete powdered form. This allows for easy consumption of the nutrients in their original state. Chicken peptides, on the other hand, are made by applying the same technology to powderize domestically-raised chicken breast meat. Peptideization improves the absorption efficiency of the protein components and also includes imidapeptides derived from the raw materials.