TECHNOLOGY
TECHNOLOGY
We leverage our unused biomass database and microbial library to transform food side streams and other unused resources into functional bio-based ingredients through microbial fermentation.
Our R&D team – comprising specialists in fermentation and microbiology – handles the entire process, from selecting optimal resources and microbes to designing fermentation processes, evaluating components, and conducting initial production.
We create natural, sustainable ingredients with broad applications in the food and cosmetics industries.
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Development
Design
Design
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Unused Biomass
Database
Database
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Microbes Library
Pathway Design
Pathway Design
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Solid Platform for
R&D and Production
R&D and Production
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Functional
Bio Ingredients
Bio Ingredients
01
Development Design
With deep expertise in the food industry’s challenges and market needs, we harness the full potential of unused resources through proprietary microbial fermentation technology.
By selecting target compounds relevant to aroma, taste, and health, and optimizing the fermentation process, we design original solutions that deliver sustainable, high-value functional bio-based ingredients.
By selecting target compounds relevant to aroma, taste, and health, and optimizing the fermentation process, we design original solutions that deliver sustainable, high-value functional bio-based ingredients.
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Unused Biomass Database
To efficiently produce target compounds from a wide variety of unused resources, it is essential to accurately understand their composition and generation conditions, and to select the most suitable materials.
Over the years, we have built extensive knowledge on such resources and developed a database capturing their characteristics – from pretreatment and saccharification to fermentation behavior and post-fermentation component profiles. This enables us to make highly effective and data-driven resource selections.
Over the years, we have built extensive knowledge on such resources and developed a database capturing their characteristics – from pretreatment and saccharification to fermentation behavior and post-fermentation component profiles. This enables us to make highly effective and data-driven resource selections.
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Microbes Library · Pathway Design
We utilize non-GMO microorganisms and design optimal strains and processes for target compound production based on metabolic pathway analysis.
With a focus on safety, we carefully select yeast, lactic acid bacteria, koji mold, and other microbes, leveraging their unique properties to optimize fermentation either sequentially or simultaneously.
This approach enables the efficient production of functional bio-based ingredients with high concentrations of target compounds and minimal impurities.
This approach enables the efficient production of functional bio-based ingredients with high concentrations of target compounds and minimal impurities.
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Solid Platform for R&D and Production
To realize our target functional bio-based ingredients, we maintain in-house cultivation equipment essential for process development. This enables rapid R&D and validation at production scale.
In addition, we conduct component analysis and functionality testing as needed, building a development platform that supports an efficient and agile PDCA cycle.
In addition, we conduct component analysis and functionality testing as needed, building a development platform that supports an efficient and agile PDCA cycle.
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FunctionalBio Ingredients
We develop fermentation-derived ingredients that not only enhance aroma and richness, but also deliver added functionality for health and beauty applications.
By leveraging the complex mix of fermentation-derived compounds and creating blends rich in specific target components, we add depth and complexity to flavor while generating synergistic effects in functionality – unlocking new value beyond what single compounds can offer.
By leveraging the complex mix of fermentation-derived compounds and creating blends rich in specific target components, we add depth and complexity to flavor while generating synergistic effects in functionality – unlocking new value beyond what single compounds can offer.
Use Case
We upcycle unused resources into green food ingredients by harnessing optimal combinations of biomass and microorganisms to produce lactone – based flavor compounds – such as those found in meat, peach, and dairy.
Unused Biomass
ex. Rice Bran, Soy Pulp, Spent Coffee Grounds
Multi-stage fermentation
Yeast, Lactic Bacteria
Upcycled Green Food Ingredients
A new ingredient rich in lactone compounds
Final Products
butter, cheese, yogurt…etc.
Selected for public funding/programs
- Selected for the 2nd round of the Ministry of Agriculture, Forestry and Fisheries’ SBIR Phase 3 Program under the SME Innovation Promotion Project (Japan).
- Selected for the FY2023 Go-Tech Program (Project to Support Research and Development of Growing SMEs), organized by the Ministry of Economy, Trade and Industry (Japan).
- Selected for the FY2018 NEDO Entrepreneurs Program (NEP), a support initiative for R&D-oriented startups by NEDO (Japan).
