Sustainable Food Asia participated as a judge in an event for students jointly organized by Nagoya Medical and Health Sports College (https://www.nagoya-iken.ac.jp/) and NINZIA Corporation (https://ninzia.jp/). In this event, students were challenged to develop a new food menu utilizing NINZIA's proprietary ingredient "NINZIA PASTE".

Students in the Department of Food and Health Technology presented their frozen breads and puddings made with konnyaku ingredients, and after four months of prototyping, presented their results in the final presentation. The grand prize went to the coffee pudding, which is now being considered for commercialization.
The selected menu items will be available for a limited time at our Sustainable Food Museum around February next year. It was a great honor for us to have this opportunity to experience the creativity of these students, who are expanding the possibilities of food in the future.

NINZIA PASTE, a next-generation konnyaku material that "creates new forms of food"
NINZIA PASTE, our proprietary material, is a next-generation konnyaku material that has succeeded in keeping regular konnyaku in paste form without solidifying it. It has a variety of unique properties, including a special functionality that suppresses the rise in blood sugar levels, a throat-clearing quality that differs from that of ordinary glucomannan, protein-like heat coagulability and coagulability under icy temperatures, and strong and irreversible gel properties that withstand retorting. We will collaborate with food-related companies of all genres around the world to create various "next-generation food forms" such as healthy snacks that replace syrup and sugar, more hygienic plant-based seafood and vegan meats, and more delicious disaster preparedness foods.