Tokyo Food Technology Week 2021 Seminar 9/2 (Thu)

NFI Seminar venue P&B/PFI Seminar venue Exhibitor Seminar venue
10:00
10:10
10:10 ~ 11:10N1-1
Prevention of Frailty in the Older People in Japan
10:20
10:30
10:30 ~ 11:30P1-1
About food industry container and packaging trends
10:40
10:50
11:00
11:10
11:20
11:30
11:40
11:40 ~ 12:10N1-2
Current status in Japan and our new concept ingredient for the salt reduction
11:50
12:00
12:00 ~ 12:30P1-2
About rice flour with measures against wheat contamination and its marketability
12:10
12:20
12:30
12:40
12:40 ~ 13:40N1-3
What is CBD ? Current problems and issues of the domestic market.
12:50
13:00
13:00 ~ 14:00P1-3
防災食についての考え方〜ローリングストック基礎から実践~
13:10
13:20
13:30
13:40
13:50
14:00
14:10
14:10 ~ 15:10N1-4
Main Points for food Material Patent
14:20
14:30
14:30 ~ 15:30P1-4
HACCP Implementation of Food Business Operators under COVID-19
14:40
14:50
15:00
15:10
15:20
15:20 ~ 15:50E1-6
Nutritional content measurement that can go this far! Introduction of Near Infrared Analyzer
15:30
15:40
15:40 ~ 16:40N1-5
Halal certification and export / entry into the Islamic market
15:50
16:00
16:10
16:20
16:20 ~ 16:50E1-7
An effect and effect with the dietary fiber of the barley to modern people by JIKEI UNIVERSITY
16:30
16:40
16:50

Tokyo Food Technology Week 2021 Seminar 9/3 (Fri)

NFI Seminar venue P&B/PFI Seminar venue Exhibitor Seminar venue
10:00
10:10
10:20
10:20 ~ 10:50N2-1
"Oats" Full-scale start of plant-based raw material sales
10:20 ~ 11:20P2-1
How to succeed in overseas sales of Japanese food in a short period
10:20 ~ 10:50E2-1
Fermented foods and Low-salt foods in the future
10:30
10:40
10:50
11:00
11:10
11:20
11:20 ~ 12:20N2-2
Latest Global Trends in Wellness Foods: How Utilize them in Product Development?
11:20 ~ 11:50E2-2
Development of new rice cultivars having high resistant starch (RS)
11:30
11:40
11:50
11:50 ~ 12:50P2-2
Why are major food chains now starting to use TABETE? -How food loss reduction can promote the SDGs and improve profit margins-
12:00
12:10
12:20
12:30
12:40
12:50
13:00
13:10
13:20
13:20 ~ 14:20P2-3
Brush up to an attractive shop!!
13:20 ~ 13:50E2-4
茶成分テアニンの素材開発
13:30
13:40
13:50
14:00
14:10
14:20
14:20 ~ 14:50E2-5
Vegetable Protein Food
14:30
14:40
14:50
14:50 ~ 15:20P2-4
*
15:00
15:10
15:20
15:20 ~ 15:50E2-6
Rice bran makes bread even more delicious and nourishing.
15:30
15:40
15:50
15:50 ~ 16:50P2-5
食事からのWell-being ~豊かな食卓を目指して~
16:00
16:10
16:20
16:30
16:40
16:50
Tokyo Food Technology Week 2021

Seminar 9/2 (Thu)

P&B P&B Seminar
9/2/2021 (Thu) 12:00 ~ 12:30P1-2P&B/PFI Seminar venue

About rice flour with measures against wheat contamination and its marketability

「ノングルテン米粉」について特徴などを紹介、及び「ノングルテン米粉」の製造工程管理JASや米粉加工品への利用方法について解説します。

Glico Nutrition Co., Ltd.
Osaka Sales Office  Sales Division
Masaharu Akiyama
NFI NFI Seminar
9/2/2021 (Thu) 10:10 ~ 11:10N1-1NFI Seminar venue

Prevention of Frailty in the Older People in Japan

In the super-aged society, preventive measures for frailty including sarcopenia and cognitive decline which have high prevalent among the community dwelling elderly, are important issues to be solved. In particular, besides the maintenance of physical activity, it is necessary to recommend the older persons to have proper amount of proteins and to pay attention for the lack of vitamin D from the viewpoint of food and nutrition as a preventive measure against frailty. In addition, there have been many scientific evidences so far accumulated for frail prevention by RCTs with intervention of exercise and nutrition.

桜美林大学
Takao Suzuki
9/2/2021 (Thu) 11:40 ~ 12:10N1-2NFI Seminar venue

Current status in Japan and our new concept ingredient for the salt reduction

WHO member countries have agreed to reduce salt intake 30% relatively by 2025, and in Japan, the movement begin to appear such as the government established subcommittee of a salt reduction.
On the other hand, COVID-19 has significantly changed consumers' awareness of health.

Our new ingredient "REAL MIX-Kombu" was developed by harmonizing the balance of the five original flavors by reproducing the original taste of kelp and brings out the original taste of food materials and seasonings.

Since all the component related to the five original tastes (sweetness, acidity, salt, bitterness, taste) are included in an exquisite balance, it has the power to realize a long-lasting taste and bring the deliciousness.
It also contributes to enhancing UMAMI and reducing costs, and naturally suppresses the amount of seasonings and sodium, resulting in a naturally reduced salt processed food.

















































アピ株式会社
Nobuyuki Sekiya
9/2/2021 (Thu) 12:40 ~ 13:40N1-3NFI Seminar venue

What is CBD ? Current problems and issues of the domestic market.

In recent years, the hemp-derived ingredient cannabidiol (CBD) has continued to grow in the healthcare field on an unprecedented scale. It is an ingredient approved as a medical drug (not approved in Japan), including health foods and cosmetics, vapes, bath salts, and some general foods such as gummies, chocolate, soft drinks, and alcoholic beverages. It has been imported in Japan for several years, but due to problems such as the Cannabis Control Law, many companies cannot enter the market considering business risks. We would like to introduce new movements in the future, such as the impact of the Ministry of Health, Labor and Welfare setting out the direction of reviewing the Cannabis Control Law and the raw materials for next-generation CBD.

一般社団法人日本カンナビジオール協会
Toshihiko Ito
9/2/2021 (Thu) 14:10 ~ 15:10N1-4NFI Seminar venue

Main Points for food Material Patent

Most of currently-available food materials are known from a long time ago. It is difficult to obtain a patent covering a known food material. Although a patent concerning a new food material is easily obtained, such a new food material is not attractive for consumers. Food companies make efforts to obtain a patent covering a known food material to differentiate their companies from competitors.
The object of this presentation is to provide know-how to obtain a patent covering a known food material based on actual cases.

三枝国際特許事務所
Kenji Saito
9/2/2021 (Thu) 15:40 ~ 16:40N1-5NFI Seminar venue

Halal certification and export / entry into the Islamic market

Halal certification is now required in the Islamic market, mainly in Southeast Asia. What are the target products? Which country is it valid for? Then, I will explain the basics of Islam and the basics of halal certification.
A wide range of genres, including foods, health foods, cosmetics, daily necessities, as well as raw material and packaging material manufacturers, can be asked.

一般社団法人ハラル・ジャパン協会
Tomohiro Sakuma
PFI PFI Seminar
9/2/2021 (Thu) 10:30 ~ 11:30P1-1P&B/PFI Seminar venue

About food industry container and packaging trends

Packaging plays an important role in distributing goods as commodities. In addition, packaging can increase the value of a product and create good-selling products.
The functions required for packaging are changing in response to social conditions. Here, we will focus on food packaging, explain the latest trends on current issues such as responding to the positive list of packaging materials, food loss measures, elderly people measures, environmental measures, etc., and consider future food packaging trends.
Table of contents
1. Purpose and role of containers and packaging in food
2. Points to keep in mind when designing packaging to create food that sells
3. Recent movements in food containers and packaging and future prospects
(1) Amendment of the Food Sanitation Law: Response to the positive list of packaging materials
(2) Packaging for the elderly
(3) Microwave oven-compatible packaging
(4) Packaging for the realization of a sustainable society
(5) Food loss measures

野田治郎技術士事務所
Jiro Noda
9/2/2021 (Thu) 13:00 ~ 14:00P1-3P&B/PFI Seminar venue

防災食についての考え方〜ローリングストック基礎から実践~

食材を少し多めに買っておき、普段から使い回しながら災害に備える「ローリングストック」。非常食を特別なものとして準備しておくと、備蓄したまま賞味・消費期限が切れてしまい、廃棄せざるを得なくなる場合もあります。ローリングストックであれば、食材を無駄にしないで普段の食卓に並べることができ、フードロスを防ぐことができます。また、非常時にいつも食べ慣れた食べ物があるだけでも、ホッと安心できるものです。
普段の買い物で、使ったものを買い足すだけで防災対策を習慣化できる点がローリングストックの大きな特徴です。「何を買っておけば良いの?」とよく聞かれますが、その答えに正解はありません。どれだけ備蓄に適した食材であっても、好みの味でなかったり、上手に調理できなかったりすれば、そのご家庭におすすめの備蓄食材とはいえないからです。
ローリングストックでは、“備える”ことに目が行きがちですが、“上手に食べる”ことがとても大事です。ローリングストックで賞味期限切れやフードロスを防ぎ、無駄なく活用し、おいしくしっかり災害に備えるためのコツをご紹介します。食べたら買い足す習慣で、どんなときにも「大丈夫」と言えますように。

Office RM Co.,Ltd.
Mayuko Imaizumi
9/2/2021 (Thu) 14:30 ~ 15:30P1-4P&B/PFI Seminar venue

HACCP Implementation of Food Business Operators under COVID-19

As COVID-19 has attracted a lot of attention, the measures of food business operators to "hygiene management in accordance with HACCP" based on the Food Sanitation Law, which started in earnest after the grace period ended in June 2021, has not been widely reported. However, under COVID-19, there are food businesses that have solemnly proceeded with efforts to the HACCP regulation. It is said that the spread of HACCP to small and medium-sized businesses is a major issue, but how have restaurant chains and retail chains proceeded with HACCP compliance in their restaurants/stores? In this lecture, I would like to introduce the results of the surveys and efforts to support HACCP compliance in restaurants that I have conducted with students of the Department of Food Science and Technology and the Graduate Couse of Safety Management in Food Supply Chain at Tokyo University of Marine Science and Technology. In addition, I would like to talk about the implications of HACCP for small and medium-sized businesses and individual shops.

東京海洋大学
Department of Food Science and TechnologyAssociate Professor
Mikako Ogawa
EX-NF NFI Exhibitor Seminar
9/2/2021 (Thu) 15:20 ~ 15:50E1-6Exhibitor Seminar venue

Nutritional content measurement that can go this far! Introduction of Near Infrared Analyzer

Minimum measurement time of 30 seconds! No reagents needed and easy to operate! No reagents required and easy to operate! Introducing the Near Infrared Analyzer.

Features
The measured value can be used as-is for ingredient display (can be used by indicating "estimated value").
Easy to operate with touch panel type.
A wide variety of built-in calibration curve data. Abundant built-in calibration curve data. Reconstruction is possible by adding manual analysis data.
Adopted in the soy sauce industry.

BL TEC K.K.
荒井 美穂
EX-PF PFI Exhibitor Seminar
9/2/2021 (Thu) 16:20 ~ 16:50E1-7Exhibitor Seminar venue

An effect and effect with the dietary fiber of the barley to modern people by JIKEI UNIVERSITY

At the hospital attached to the current Jikei University School of Medicine, I donate all lunch in the hospital with wheat rice. It is popular with patients, and there is a lot of one "that changed the home meal into wheat rice".
The attitude of appetite becomes more and more important while the eating habits greatly change, and a lifestyle-related disease continues spreading. As for "the recurrence to wheat rice superior in nourishment balance to talk about by this lecture," it may be for the hint of the way of the meal of modern people.

THE JIKEI UNIVERSITY HOSPITAL
Hironobu Hama
Tokyo Food Technology Week 2021

Seminar 9/3 (Fri)

P&B P&B Seminar
9/3/2021 (Fri) 11:50 ~ 12:50P2-2P&B/PFI Seminar venue

Why are major food chains now starting to use TABETE? -How food loss reduction can promote the SDGs and improve profit margins-

We will explain the measures to deal with the issue of "food loss" and "food waste," which have been attracting attention recently, and introduce solutions and actual operations at stores based on case studies of major food service chains that are members of TABETE.
In general, improving profit margins and promoting the SDGs are not contradictory concepts, although they are often put on the back burner when considering company profits.
In this article, I will thoroughly explain how TABETE has already been used to reduce the waste rate and increase the profit margin.

株式会社コークッキング
Chief Executive Officer
Kazuma Kawagoe
9/3/2021 (Fri) 13:20 ~ 14:20P2-3P&B/PFI Seminar venue

Brush up to an attractive shop!!

The restaurant industry was severely hurt by Corona. On the other hand, despite the difficult environment in the restaurant industry, restaurants are trying to become the starting point for creating a new lifestyle culture through delivery and takeout services. I believe that we have been reminded once again that the existence of restaurants creates "human flow," "liveliness," "fun," etc.

In this seminar, we will talk about the attractions that people expect from restaurants in the future. The time when price, taste, and design are the only things that make a restaurant competitive has passed, and restaurants are also expected to be involved in the SDGs and considerate of the local community and environment. As society as a whole tends to seek coexistence and compassion, it is also important to communicate how we want our restaurants to be in the community and society.

In the midst of a harsh environment, restaurants that are individually connected with production farmers, dairy farmers, fishermen, etc., providing delicious meals to customers, and enhancing their brand power through social networking sites and local communities are becoming popular. We will take a look at these restaurants that are exploring new directions and tell you how to make your restaurant more attractive in the future.

Translated with www.DeepL.com/Translator (free version)

株式会社佐奈栄学園
Sanae Tomita
コムスペース株式会社
Keisuke Nakagawa
9/3/2021 (Fri) 14:50 ~ 15:20P2-4P&B/PFI Seminar venue

*

*

株式会社パンフォーユー
Sho Yamaguchi
NFI NFI Seminar
9/3/2021 (Fri) 10:20 ~ 10:50N2-1NFI Seminar venue

"Oats" Full-scale start of plant-based raw material sales

We have introduced a new technology, hydrolysis technology, and started the plant-based food (PBF) raw material development business, which is drawing attention from the consideration of the environment. During our presentation, we will introduce our first products, oat powder and its saccharified liquid, which are also drawing attention as the best milk alternative. Oat powder "EX-OAT" manufactured by hydrolysis technology is a new oat powder that cannot be found anywhere else, as it is made into a powder after loosening (pregelatinizing) the macromolecule structure of starch.
It is a new oat powder material which is different from crushed oat powder and has unique processing suitability. It can also be used as a partial substitute for wheat flour in various foods.
Taking advantage of this characteristic, we are also promoting the commercialization of "OAT saccharified liquid" which is saccharified "EX-OAT" as a raw material. It can be used not only as a raw material for oat milk, but also for ice cream, yogurt, various fillings, etc.
Booth No. 502~503

API Co., Ltd.
Hiroyuki Kono
9/3/2021 (Fri) 11:20 ~ 12:20N2-2NFI Seminar venue

Latest Global Trends in Wellness Foods: How Utilize them in Product Development?

本講演の目的は、ビジネスに役立つ「トレンド」活用法をお伝えすることです。

「トレンド」という言葉が氾濫していますが、私達ビジネスパーソンにとって、「トレンド」は自らのビジネスに活かし、成果をあげることができるものである必要があります。
その為には、「トレンド」と称して発信されている数多くの情報を見抜き、意味のある「トレンド」をビジネスに、正しく取り入れることが求められます。

GNGが考える「トレンド」の要件は以下の5つです。
 1.本物の成長機会になっているか?
 2.将来のリスクへの対処となっているか?
 3.持続するトレンドとなっているか?
 4.消費者ニーズに結び付いているトレンドとなっているか?
 5.科学的根拠があるトレンドとなっているか?
ポイントは、業界を熟知した「業界人」から見た「トレンド」かどうかです。
そして、ヘルスからウェルネスへと、求められるベネフィットの次元は変わりました。

本講演では、ウェルネスフードビジネスにおけるトレンドの変遷や事例のご紹介をしつつ、「トレンド」の真偽を見極め、商品開発に活用するスキルをお伝えしたいと思います。

本講演でお伝えしたいこと(順不同)
*海外トレンドを取り入れた商品開発法とは?
 ・「売れるトレンド」を先取りし、自社商品に取り入れる方法
*海外トレンドから「売れるトレンド」を見抜くには?
 ・歴史からわかる、最新の海外メガトレンド
 ・海外トレンドと日本のトレンドとの関連性
 ・10キートレンドは羅針盤、向かう方向を示してくれる
*海外トレンドを取り入れた商品開発の手順
 ・10キートレンドの変遷
 ・「売れるトレンド」と「売れないトレンド」
 ・「売れるトレンド」の取入れ方

株式会社グローバルニュートリショングループ
Takeshi Takeda
PFI PFI Seminar
9/3/2021 (Fri) 10:20 ~ 11:20P2-1P&B/PFI Seminar venue

How to succeed in overseas sales of Japanese food in a short period

The manager of the "Food Export School" will talk about "the key to successful food export" based on 27 years of overseas food sales experience and 5 years of food export consulting experience.

As a retailer, I have been stationed overseas for 9 years in 2 countries, experienced selling Japanese food overseas, launched a food export business in Japan, experienced food overseas export in container units and overseas sales channel development, GFSI Japan's first technical committee member experience in food product development, I will explain that there are two key factors for successful food export.

Regarding food exports for beginners, I will explain the method (sales method) of developing overseas sales channels for intermediate users from macro information, and then the two key factors for successful food exports are "overseas support for food additives" and "sales." I will explain about "overseas support for deadlines".

For food manufacturers who really want to succeed in food export and overseas expansion, understand that food export cannot be successful unless they overcome the two barriers of overseas support for food additives and overseas support for sales periods.

株式会社グローバルセールス
Jiro Yamasaki
9/3/2021 (Fri) 15:50 ~ 16:50P2-5P&B/PFI Seminar venue

食事からのWell-being ~豊かな食卓を目指して~

今や私たちの食卓には欠かせなくなった冷凍食品。

今や私たちの食卓には欠かせなくなった冷凍食品。

昨今の冷凍食品の進化はめまぐるしく、おいしさはもちろんのこと、調理や喫食後に至るまで、食べる人・使う人が抱える食の課題を解決する様々なベネフィットも兼ね備えています。

一方で私たちの食生活は、単身世帯の増加、女性の社会進出など社会環境の変化に加え、新型コロナウイルスの蔓延により大きく変化しており、これまでとは異なる新たなニーズが生まれてきています。

では、このような環境下で私たちはどういう顧客価値を目指すべきか、またそれを具体化するための取り組みとは何か。

豊かな食卓を提供するための取り組みをテーブルマークの事例をもとにご紹介します。

テーブルマーク株式会社ホームページ
https://www.tablemark.co.jp/

TableMark Co.,Ltd.
Yoshiko Kuriyama
EX-PB P&B Exhibitor Seminar
9/3/2021 (Fri) 11:20 ~ 11:50E2-2Exhibitor Seminar venue

Development of new rice cultivars having high resistant starch (RS)

Starch Technologies Co., Ltd. (ST) is a venture company which was founded by two scientists expertized in starch biosynthesis in rice endosperm in February, 2019. Based on our investigations, we have developed 3 new rice cultivars having modified starch structures and hence functional properties. We are focusing on the practical utilization of a new cutivar named “Manpukusurari” for various food and industrial applications, because it contains a high resistant starch by approximately 10 times higher than that in the usual japonica-rice cultivars. With a close cooperation between Gunma Seifun Co., Ltd., new goods such as breads and needles using Manpukusurari as starch materials are expected to be launched in the near future.

Starch Technologies Co., Ltd.
Yasunori Nakamura
9/3/2021 (Fri) 15:20 ~ 15:50E2-6Exhibitor Seminar venue

Rice bran makes bread even more delicious and nourishing.

1.Lack of nutrition with children, and rice bran.
2.Rice bran makes bread delicious. And it can also be used for cakes and cookies.
3.Function of rice bran.
4.Antioxidants that contribute to food self-sufficiency and global food demand.

Anti Oxidant Foods Co.,Ltd.
CEO
Akira TANAKA
1974 Founded YOUKI FOOD Co., Ltd.
1982 Started research on "antioxidant of food" with Professor KARIYA and Professor IEMORI of Kyoto University.
EX-NF NFI Exhibitor Seminar
9/3/2021 (Fri) 10:20 ~ 10:50E2-1Exhibitor Seminar venue

Fermented foods and Low-salt foods in the future

.

OTO CORPORATION
President & CEO
Tsuyoshi Sugiyama
Tsuyoshi Sugiyama is Founder and President of OTO Corporation. He learned Fermentation Production in University of Yamanashi and has been served in managing roles at Wakamoto Pharmaceutical Co., Ltd. such as Directors of Factory, Clinical Development, Medical Affairs, International Sales of Drug Materials until 1995. He has a Ph.D. in Kyorin University School of Medical and has been involved in the development of active form of B2 (FAB), Cerebral circulation improver (CDP-Choline), Coenzyme Q10, Thrombolytic agent (Urokinase), Trypsin inhibitor, etc. Sugiyama has developed new fermented foods of Nattoesse, Kojiesse, Lactoesse and various main diets for patients in renal failure preservation period.
9/3/2021 (Fri) 13:20 ~ 13:50E2-4Exhibitor Seminar venue

茶成分テアニンの素材開発

お茶の葉に含まれる、お茶特有のアミノ酸であるテアニンは、お茶の旨味成分として知られ、遊離アミノ酸の形でお茶に含まれています。茶葉当たりの含量は0.2~2%と茶葉により大きくことなります。
テアニンはお茶の樹の根で作られ葉に運ばれます。葉ではテアニンを原料として光合成により分解してカテキンなどのポリフェノールを作ります。従ってテアニンの分解を防ぐため、抹茶などの茶葉は覆い茶といわれる日光をさえぎる工夫をした栽培法で作られます。当社調査では高級茶ほど高いテアニン含量の分析値が得られております。
 当社は茶製品の研究開発を提携している宇治の老舗の抹茶製造会社と共同で、抹茶製造工程で生じる茎茶という茶葉の葉脈などからなる副産物から、テアニンの抽出法を開発し、従来の茶葉を原料とした製造法よりも安価なテアニン高含有の抽出物を得ることに成功しました。

HOSHINO KAGAKU CO., LTD.
星野 勇介
9/3/2021 (Fri) 14:20 ~ 14:50E2-5Exhibitor Seminar venue

Vegetable Protein Food

1.Japan Vegetable Protein Food Association
2.Vegetable protein food
(1)Difinition and standard
(2)History and manufacturing process
(3)feature ad application
3.Nutrition and physiology of vegetable protein food
(1)Nutrition
(2)Physiolosy

Japan Vegetable Protein Food Association
篠崎 一彦