[kin-pun] Fermektes won Realtech Catapult runner-up at ICC_KYOTO 2024! *kin-pun*
Press release: September 6, 2024
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Fermektes won Realtech Catapult runner-up at ICC_KYOTO 2024! *Won 3rd place in the “Craftsmanship” and “Social” categories of the Food & Drink Awards*
Realtech Catapult presentation photo
Fermektes Co., Ltd. (Headquarters: Tsuruoka, Yamagata Prefecture, hereinafter referred to as Fermektes) is an “Industry
Co-Creation (R) (ICC) Summit KTOYO
We won 2nd place at the “Real Tech Catapult” held within “2024,” and 3rd place in the craftsmanship and social aspects of the Food & Drink Awards held in a separate category.
Industry Co-Creation (ICC) Summit Overview
Industry Co-Creation (R) (ICC)
The summit is an extreme conference based on the concept of “Learning together and creating industry together”, with over 400 speakers each time and over 1,200 participants in total. Managers, executives, professionals, and others gather to discuss and learn from each other, exchanging opinions on industry trends and management.
Industry Co-Creation (ICC) Summit website: https://industry-co-creation.com/
* ◆REALTECH CATAPULT *
“Catapult,” a seven-minute presentation by the person in charge of a new business from a venture company or a major company, is also a department that ICC is focusing on. At Realtech Catapult, startup companies and new businesses with innovative technologies give presentations, and the presentations are evaluated by judges with diverse backgrounds, including corporate executives and engineers. Fermectes took the issue of solving the urgent need to secure protein that does not place a burden on the environment, and has turned the natto bacterium itself contained in the natto we have been eating into food as a protein source. Bacterium natto has extremely high production efficiency and can double the amount in 30 to 60 minutes, making it possible to efficiently produce large amounts of soybeans without using large areas of land. We believe that increasing food production and producing protein in a way that has less impact on the environment will be necessary for the future, and we are preparing for a mass production system and conducting research and development toward commercialization. This time, we received recognition for the high efficiency, low environmental impact, and social friendliness of natto fungus powder production.
https://www.youtube.com/watch?v=Ez_ic-U55ac
Realtech Catapult live streaming archive: Osanai Presentation time: 37 minutes ~
◆* Food & Drink Award*
The Food & Drink Awards are held by ICC Summit, a community-based conference. Food and beverage companies from all over the country will set up booths and be judged by over 70 judges and audience members. Judging items include “deliciousness”, “sociality
(sustainability)”, “craftsmanship (artisan/technical ability)”, “uniqueness (originality)”, and “sympathy for the idea”.
For the food and drink experience, we served -kin-pun financier, a natto fungus powder sweet.
Many people sampled and judged the fresh, melt-in-your-mouth financier, which does not require wheat flour by adding natto fungus powder, and won third place in “Social Value” and “Craftsmanship.”
About natto fungus powder ingredients -kin-pun-
“kin-pun” was launched as a new protein food brand that is friendly to the earth using natto bacteria.
Bacillus natto itself has a long history of being eaten around the world as a traditional Japanese fermented food. In addition, Bacillus natto has extremely high production efficiency and can double the amount in about 30 to 60 minutes. “Kin-pun” can be used in breads, noodles, sweets, and dressings to increase protein intake, and can also be enjoyed for its aroma and taste.
“kin-pun” website: * https://kin-pun.jp/*
*Characteristics of natto fungus powder*
* 1. High protein 2. Sense of security from a long eating experience 3. Overwhelming production efficiency 4. Possible to produce with less environmental impact *
Bacillus natto itself has a long history of being eaten around the world as a traditional Japanese fermented food. In addition to flavor and nutrition, kin-pun also has unique physical properties that expand the range of food processing, and can be eaten in a variety of ways. Since it is a non-animal food, it can also be used for Halal, Kosher, and vegan meals. Until now, there was no culture of eating Bacillus natto itself as an ingredient, but by taking a new perspective, we are utilizing Bacillus natto itself as a nutritious ingredient.
* Production of natto fungus powder *
Bacillus natto has extremely high production efficiency and can double the amount in about 30 to 60 minutes, making it possible to produce efficiently. We aim to use fermentation and culture technology to enable protein production with less environmental impact, and to support delicious food together with livestock and agriculture.
-inquiry-
HP: https://kin-pun.jp/
Email: contact@kin-pun.jp
Company name: Fermecutes, Inc.
Head office location: 246-2 Minakami, Kakuganji, Tsuruoka City, Yamagata Prefecture, 997-0052
(Tsuruoka City Advanced Research and Industry Support Center Building F Room 06) Representative Director: Yoshiaki Ohashi
HP: https://fermecutes.com