Research and Development of Third Protein Using Koji
First written in FY2024-Q1. 1 of 2 entries say "Advanced", first in FY2026. Latest entry: FY2026.
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- FY2026AdvancedAnnual report
「Koji is a highly nutritious ingredient rich in protein and dietary fiber. The Company is focusing on research and development of efficient production methods for koji and new processed foods using koji.」
The research targeting koji as a third protein has progressed toward the development of efficient production methods and new processed foods. - FY2024-Q1First statedAnnual report
「As part of initiatives linked to the stable procurement and supply of protein, one of the five materialities, the Company has begun research and development focused on koji as a “third protein,” in addition to cellular foods (cultured meat) and algae. Koji is widely used in traditional fermented foods in Japan, including miso, soy sauce and sake, and, like soybeans, which are known as a high-protein food, is a highly nutritious ingredient rich in protein and dietary fiber. Koji has traditionally been cultivated by allowing it to grow on grains, but the Company has now begun research into efficiently producing only koji mold using a culture medium made exclusively from food ingredients.」
To ensure the stable procurement and supply of protein, the Company has made koji a research subject as a third protein alongside cultured meat and algae. It has begun research into efficiently producing only koji mold using a culture medium made exclusively from food ingredients.