Asahi Group Holdings Ltd (Asahi) is a global company primarily involved in the production and sale of beer, alcohol and non-alcohol beverages, and food. The product offerings include freeze-dried foods, confections, wine, beer, coffee, tea, carbonated drinks, water, and fruit drinks. The company's portfolio includes brands such as Asahi Super Dry, Peroni Nastro Azzurro, Kozel, Pilsner Urquell, and Grolsch.

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Asahi focuses on creating glocal value by conducting R&D that supports sustainable business development alongside society. The company focuses on organizing its R&D around four domains—Alcohol, Health & Wellness, Sustainability, and New Businesses—to guide mid- to long-term research priorities. It focuses on product development across alcoholic beverages, non-alcohol beverages, foods, dietary supplements, skincare, and products for livestock and agricultural use. The company strives to improve alcoholic beverage quality through brewing and fermentation research, including freshness preservation technologies and analysis of yeast genes affecting fermentation, and it also aims to develop products across beer, RTD, wine, whisky, shochu, and non-alcohol beer-like beverages. It also focuses on non-alcohol beverage development by evaluating new raw materials and manufacturing methods for categories such as tea, dairy and lactic beverages, coffee, and juices. The company focuses on materials discovery by using microorganism-based and functional evaluation technologies to identify ingredients that support health and environmental outcomes, including yeast-derived materials, lactic acid bacteria postbiotics and fermented-milk peptides, and Bacillus subtilis probiotics for human, livestock, agricultural, and environmental applications. It strives to translate materials discovery into products while maintaining a policy not to fund, conduct, or commission animal testing unless explicitly required by law in food, beverages, and cosmetics. The company focuses on fundamental technologies—analytics, process development, packaging, sensory evaluation, microbiota research, and environmental technology—to ensure research outputs can be implemented in operations and to maintain quality and safety.