OOYOO Ltd. Masuda Tokubee Shoten Co., Ltd.

CO₂ separation and recovery technology in the sake production process

Introduction text：OOYOO, a Kyoto University startup, develops gas separation membranes for CO₂ and other gases. We conducted a demonstration at Masuda Tokubei Shoten, a historic sake brewery in Fushimi, Kyoto, where we successfully separated and recovered CO₂ during the sake production process.

Umamohttps://umamo.jp/

By providing microalgae fermented from food loss as a source of nutrients as food for people and fish, the company aims to revolutionize the supply method of DHA and umami, which have been dependent on natural resources in the sea, and to solve the social problem of declining natural fish stocks.
Currently, “Umamo”, an algae rich in umami and DHA, grown using Awamori lees, is being sold to restaurants and retail stores in Japan and abroad.

OSAKA GAS CO., LTD.https://www.osakagas.co.jp/en/

Manufacturing process digitization service for food factories using sensing technology owned by Osaka Gas Co., Ltd.

In the food manufacturing industry, passing on skills and ensuring stable quality are issues. Osaka Gas is developing a digitization service for manufacturing processes that utilizes food sensing technology, with the aim of supporting continuous high-quality food production.

Kakui Food Co.,LTD

KANKYO EISEI YAKUHIN CO. LTD.

We are a “comprehensive environmental hygiene company” that supports safety and security.

Food inspections (bacteria inspections, foreign material inspections, nutrient analysis, residual pesticide inspections, heavy metal analysis, store hygiene inspections, etc.)
Intestinal bacteria inspection for food workers (dysentery, salmonella, enterohemorrhagic E. coli, etc.)
Pest control for restaurants and food factories (pest and vermin control, monitor link survey)
Compound function analysis/screening
Construction of sanitation-related facilities

KYOEI SEICHA CO.,LTDhttps://www.kyoeiseicha.co.jp/

About the R&D Activities of Kyoeiseicha Co., Ltd.

Since its establishment, Kyoeiseicha Co., Ltd. has made “Trusted Quality” its company motto. In April 2019, we established our Kyoto Techno Center in the Keihanna Science City area as a base for tea development and R&D. In addition to our efforts to ensure the “safety and security” and “environmental friendliness” of our products, we are also actively promoting joint research through industry-academia collaboration.

KYOTO GRAIN SYSTEM CO.,LTDhttps://kyoto-grain.co.jp/en

We develop underutilized materials and provide them for various business issues

We are developing underutilized ingredients and as part of this effort we are producing rice syrup.
It is a plant-based material and a sugar-free sweetener that is safe for vegans and children.
We also offer contract manufacturing and OEM services.

Kyoto Goldenmelon Club

Brewing of Craft Beer Made from 100% Heritage Barley Variety “Golden Melon” Cultivated in Kyotanabe

The Kyoto Golden Melon Club cultivates the heritage barley variety “Golden Melon” in abandoned cropland and produces craft beer made from 100% domestic barley malt. We aim to revitalize the local community through the production of barley and beer.

Kyoto Koka Women’s University.Kyoto Koka Women’s Collegehttps://www.koka.ac.jp/

Safe Foods Improve Your QOL! - Swallowability Analysis of Japanese Sweets and Food Sterilization by Micro-Nano Bubbles

We present a method for evaluating the physical properties of Japanese sweets to assess their suitability for people with swallowing difficulties. We also introduce a micro-nano-bubble sterilization system, a safe alternative to traditional chemical methods for use on foods.

ASTEM RIhttps://www.astem.or.jp/

Introduction of research and development activities toward smart agriculture at ASTEM RI

We at ASTEM RI conduct research and development activities related to applying information and communication technologies in various fields.
This exhibit will introduce examples of our research activities related to technologies toward smart agriculture.

Kyoto University of Advanced Sciencehttps://www.kuas.ac.jp/english-portal

Smart Agri House: Development of advanced hydroponic cultivation technology

The Smart Agri-House was built on our Kameoka campus. This facility proposes the possibility of agriculture in a future society with a declining population through practical training so that farmers can cultivate and harvest vegetables more efficiently by saving labor.

Experimental Farm, Graduate School of Agriculture, Kyoto University

Notaguchi Lab(GreenDrop), Kyoto University

Transformation of the food value chain by biodiagnostic method for crops

Plants undergo molecular transformations to adapt to their environments. Our biodiagnostic method, which focuses on biomarkers released by plants, provides optimal cultivation conditions.

Kyoto Chutan Recommended Products (The University of Fukuchiyama)

Kyoto Chutan Select Products

Introduction text：Experience our carefully selected specialties, perfect as gifts, including locally roasted buckwheat, organic dried sweet potatoes, and sansho pepper rice crackers. Each of these artisanal products is crafted with pride, preserving the tradition and flavors of the Chutan region.

Kyoto Integrated Science & Technology Bio-Analysis Centerhttps://tc-kyoto.or.jp/kist-bic/

Kyoto Integrated Science & Technology Bio-Analysis Center(KIST-BIC)

KIST-BIC was established by Kyoto City in order to facilitate cooperative research and develop human resources for SMB. We promote the creation of innovations and vitalize them with science technologies and servicing industry-academia-government collaboration.

Kyoto Prefecture Government, Department of Agriculture, Forestry and Fisheries Distributionhttps://www.pref.kyoto.jp/nosei/gyoseitetsuduki.html

Kyoto Prefecture's Foodtech Initiatives

Kyoto Prefecture has formulated the “Kyoto Foodtech Basic Concept” and is working on food tech unique to Kyoto that combines Kyoto's food culture and ingredients with cutting-edge technology.
The “Kyoto Foodtech Researchers Conference”, a platform for researchers, and the “Kyoto Food Business Platform”, a platform for businesses, will promote cross-industrial collaboration.

Kyoto Prefectural Technology Center for Small and Medium Enterprises

Public institution that provide technical assistance for small and medium enterprises

We provide technical support for companies, including technical consultation, commissioned testing, and equipment loans.

Kyoto Prefectural Agriculture, Forestry and Fisheries Technology Center

Kyoto Prefectural University Seika Campushttps://www.kpu.ac.jp/guidance/campus/seika/

Safe and secure food, with our own hands.
*A university-launched venture company established by Kyoto Prefectural University faculty and AGBIOTECH Co., Ltd.

Future Food R&D Center Co., Ltd. will take on the challenge of providing sustainable food, such vegetables, rice, and new protein source insect food that does not place a burden on the environment through agri-systems. We will also attempt to expand agriculture that does not impose significant costs for water, electricity, etc., and to construct a closed environmentally circulating agri-system that utilizes vacant offices and other facilities in cities.

SEASON (Abei Co., Ltd)https://season-matsumo.myshopify.com/

SHIMADZU CORPORATIONhttps://www.shimadzu.com/

spicecube.inchttps://www.spicecube.biz/

Smart Plot

Do you want to build a food factory at a reasonable price thanks to subsidies?

We are a kitchen design consultant company qualified to teach kitchen design and HACCP for food sanitation management in a wide range of industries, from general restaurants to hotels, hospitals, company cafeterias, and food factories.
We are here to give a lecture on how to build a food factory with professionals at a reasonable cost using subsidies.

TAKEBISHI CORPORATIONhttps://www.takebishi.co.jp/english/

We are a total solution trading company that works to solve our customers' problems in a wide range of business fields.

We leverage our network and propose solutions that create new value by connecting people, technology, and innovation to solve problems in the food industry.

CANBRIGHT co.,ltd, TSUKURUDE

NAKANISHI MFG. CO., LTD. RYOHO FREEZE SYSTEMS CO.,LTD.https://rfs.proton-group.net/en/

Superheated steam cooking that locks in moisture (NAKANISHI MFG. CO., LTD) × Freezing technology that freezes deliciousness intact (Ryoho Freeze Systems Co., Ltd.)

Ultra-low oxygen cooking using highly concentrated superheated steam at temperatures of up to 350°C locks in moisture while retaining the nutritional value and flavor of the food. Proton freezing, which enables quick freezing while maintaining the flavor and freshness of the food, makes it possible to preserve the taste of the food for a long time.
Joint Exhibition of NAKANISHI MFG. CO., LTD and Ryoho Freeze Systems Co., Ltd.

NARA INSTITUTE of SCIENCE and TECHNOLOGYhttps://www.naist.jp/en/

Nippon Shinyaku Co., Ltd.https://www.nippon-shinyaku.co.jp/english/index.php

Raman spectroscopy analyzing bacteria, Image analysis predicting shelf life, Sensory evaluation optimizing recipes

Nippon Shinyaku Co., Ltd. functional food division will introduce Raman spectroscopy system for predicting characteristics of food spoilage bacteria, microscopic image analysis system for predicting shelf life of foods, and sensory evaluation system for optimizing recipes.

HATTORI SEISAKUSHO CO.,LTD.https://senvec.co.jp/en/

HATTORI SEISAKUSHO CO.,LTD.

Established in 1935. The pioneer of Sorting Machine in Japan. We are providing Optical Sorter, AI visual processing sorter, Vacuum Sorter and Electro-Static Sorters for removing foreign materials and defects contaminated in various type of food.

Fukujuen CHA Experience Parkhttps://cha.fukujuen.com/

Brain Impacthttps://www.bi-lab.org/english_top

Agency for Cultural Affairs,Government of Japanhttps://www.bunka.go.jp/english/index.html

Agency for Cultural Affairs, Government of Japan

In order to foster momentum for the inheritance and promotion of Japan's diverse food culture, we have named the food culture passed down through generations in local communities "Hyaku-nen-Food" and are promoting the initiatives aimed to inherit the legacy.

Agency for Cultural Affairs collaboration platformhttps://www.pref.kyoto.jp/bunkachoiten/pf.html

Hoshinokagaku.Co.,Ltd

Meiji University of Integrative Medicinehttps://www.meiji-u.ac.jp/

New School of Food and Agroecology Set to Launch at Meiji University of Integrative Medicine in April 2027

The University will launch a new school to train students for a sustainable future, promoting human and planetary health through innovative food and agriculture methods. We aim to build strategic
partnerships in education and research by collaborating with diverse professionals.

Ritsumeikan University College of Gastronomy Management Kamatani Labohttps://en.ritsumei.ac.jp/gast/

Ritsumeikan Robotics Research Center

Ryukoku University,Ryukoku Extension Centerhttps://rec.seta.ryukoku.ac.jp/index.php

Development of new taste evaluation index and possibility of producing good tasting rice

Instead of protein content, a conventional index for evaluating the eating quality of rice, α-glucosidase activity was found as a new and more accurate index. Currently, we are exploring the possibility to produce good tasting rice with a company that specializes in rice tasting.