Exhibitor Presentation

Chicken Breast Plasmalogen is a functional phospholipid material derived from chicken breast meat, and its effects on cognitive function has been studied. In this presentation, we will focus on the effect of Chicken Breast Plasmalogen in suppressing the accumulation of waste in the brain. Additionally, we will explain the antioxidant properties and sleep-promoting effects of plasmalogen.

Passienol™ （active compound:piceatannol）is an ingredient that helps maintaining skin moisture and elasticity, while promoting easier fat burning for daily energy. It has also been shown to increase the expression of sirtuin genes, which are important for healthy longevity. In this presentation, we will introduce various evidence supporting the benefits of this ingredient.

LJ88 (Lactobacillus johnsonii No.1088) is a lactic acid bacterial strain isolated from stomach juice of a healthy people. It has been reported that LJ88 suppresses overproduction of gastric acid and inhibits Helicobacter pylori by both its live and inanimate forms. Here we will present the properties of heat-killed LJ88 focusing on the results of a new RCT study with healthy volunteers demonstrating the effects of heat-killed LJ88 to improve mild and temporal gastroesophageal reflux-related symptoms.

We are pleased to introduce “BOKENICS™,” a new plant-based ingredient derived from the “Japanese quince,” which has long been known as a fruit of longevity. “BOKENICS™” is a carefully selected ingredient that is expected to improve cognitive function. In this presentation, we will introduce the story behind “BOKENICS™” and its test results to convey its appeal!

In the world of gut microbiota, where over 20,000 research papers are published annually, new studies are revealing exciting possibilities for health, cognition, and anti-aging. Why not join us in exploring how the gut—an active and proactive gateway to wellness—can offer clues to transforming our future? Discover the fascinating potential of gut microbiota and take a step toward a healthier tomorrow.

Kewpie has long been researching acetic acid bacteria, the bacteria that make vinegar, said to be the oldest seasoning in the world. We have succeeded in abundant cultivation and discovering the health benefits. Today we will introduce the latest evidence about "Gluconacetobacter hansenii GK-1", which can be claimed to "maintain immune function."

Discover Morinaga Milk’s global strategy for probiotics and postbiotics. From BB536 to other key strains, learn how we’re expanding into international markets and taking on new challenges worldwide.

Dynes Biotechnology, a fish oil manufacturer from Taiwan, utilizes its patented Expur purification technology to produce high-purity, food-grade EPA fish oil with a concentration as high as 95%. The company employs Simulated Moving Bed (SMB) chromatography with a multi-column design and uses supercritical carbon dioxide and food-grade ethanol as solvents in an advanced purification process. This method is safe, clean, energy-efficient, and environmentally friendly, making it the optimal choice for producing high-purity, high-quality, food-grade fish oil.

Fibryxa® is a Japan-made, water-soluble dietary fiber celebrating its 10th anniversary this year. Tasteless, odorless, and colorless, it supports gut health while helping moderate sugar and fat digestion. Approved under Japan’s Foods with Function Claims (FFC), Fibryxa® adds desirable texture and stability to a wide variety of applications, from savory dishes to desserts. It enhances both taste and appearance, making it ideal for health-conscious food development. We will introduce its key functions and application examples.

Research indicates that gluconic acid, commonly used in foods, can improve gut health by increasing beneficial bacteria and promoting short-chain fatty acid production. Beyond its traditional roles as an acidity regulator and pH adjuster, we explore innovative ways to utilize gluconic acid as a functional ingredient for gut health, adding value to products without significant formulation changes.

Imidazole peptides are attracting attention in research into anti-fatigue and improving sports performance. Introducing "Imida15PF", "Imida40PF" and "CBEX-P", which have been researched and developed by the Nippon Ham Group for many years. These powder products have little odor, a bright white color and excellent deliquescence properties.

Damasty🄬, a unique nutricosmetics ingredient made from Damask rose, a natural ingredient that symbolizes Robertet, combines polyphenols derived from rose petals with superoxide dismutase (SOD) derived from melons, and vitamin C derived from acerola, introducing its holistic synergistic beauty benefits.

”Profec®” as one of Meiji’s prebiotic materials, is the culture obtained from whey, enzymatically decomposed and fermented with propionic acid bacteria. The active ingredient, 1,4-dihydroxy-2-naphotoic acid (DHNA), promotes the proliferation of bifidobacteria, by acting on the electron transport system of bifidobacteria to accelerate metabolic turnover.

In recent years, the development of food products that aim to enhance immune function has been actively pursued, and this has led to an increase in demand for clinical trials on the immune system. In this issue, we will introduce the latest analysis technologies for comprehensive analysis of the immune system.

Discover Licaps® innovations using acid-resistant capsules. The DUOCAP® double capsule system improves probiotic stability and survival, enabling targeted release to the intestines by protecting live bacteria from stomach acid. Learn formulation examples and how to differentiate your probiotic supplements.

"Meiji Cassis Polyphenol AC10" is the fruitful purple powder produced without ethanol from French Cassis fruit. we have already reported its mproving effects such as eyecare, stiff shoulders, coldness, keeping warm after bath. Here we will introduce the possibilities of the cognitive function improvement such as "attention" and "concentration".

“Kinokobushi®” is a new type of dashi ingredient that imparts a smoky aroma to mushrooms, inspired by the traditional production method of katsuobushi (dried bonito flakes). It enables the creation of authentic, rich flavor that was previously unachievable with conventional plant-based ingredients. Why not experience “Purebroth (Kinokobushi)”, which maximizes the umami of Kinokobushi® through a pressure extraction method—unlocking new possibilities for a wide range of product development?

We will present applications for designing oat-derived sweetness. In this seminar, we will discuss the sugar composition of each enzyme treated oat beverage, and also introduce our new product Veramax G3, which can sweeten oats while achieving zero sugar content. We will also have tastings at our booth. Please stop by and visit us.

Discover a breakthrough fat technology that delays fat release during cooking. By keeping fats within foods, it delivers juiciness, improves texture, and increases yield. This session will highlight these benefits through applications in hamburger patties and other prepared dishes.

NARINVID® is a functional flavor modifier made by enzymatically adding glucose to citrus-derived naringin, enhancing water solubility. Its clean, brisk bitterness delivers a bright punch even in small doses, boosting citrus or cacao notes in a variety of foods and beverages. It also helps reduce off-flavors in protein-rich formulations. NARINVID® offers a cost-effective, natural solution to formulation challenges amid rising raw material costs, especially in plant-based or health-conscious product development.　

TasteNrich provides a solution to the growing demand for reduced salt intake. The umami components enhance the flavor, maintaining the delicious taste while achieving a satisfying reduction in salt content.

Dri-Coat® Spice is an encapsulated spice extract formulation derived from natural spices. Unlike conventional spices, it delivers higher potency, providing rich flavor even in small doses. Its exceptional heat resistance makes it ideal for processed foods—particularly frozen meals and ready-to-eat dishes—where flavor stability is critical.

We are pleased to present the latest information on rice bran extract, "Komecosanol®". We will also share clinical trial data regarding "Liver Function" and "Skin Beauty".

Based on NOF's emulsification and oil processing technologies, we will introduce products such as "Sauce Keep," which improves the appearance of deliciousness by emulsifying with simple mixing and suppressing oil separation, "Sluvis," which uses new technology to maintain the crispness of the batter, and "PS Base LT," which is based on vegetable oil but can add a richness. We will solve all of your problems and help you improve deliciousness.

Taffy, which has the ability to modify gluten with lutein, is a noodle modifier that improves the extensibility of noodle sheets, improves noodle firmness, and prevents noodles from becoming too soft when cooked in water. We are pleased to introduce Taffy, an unprecedented approach that can deliciously modify all types of noodles, from frozen to instant noodles, including udon, ramen, and pasta, at any processing temperature.

"Ginger Extract Powder E" has been clinically shown to provide various health benefits. In this presentation, we will introduce the results of clinical trials as well as the characteristics of functional components found in ginger extract—namely 6-gingerol, 6-shogaol, 6-paradol, and 6-gingerdiol. At our exhibition booth, we will also provide the current status of compliance with “Foods with Functional Claims” system.

Nutritionist Mrs. Ayaka Sato will present the benefits of Omega-Inchi® Powder supporting women's beauty and health. This nut-based protein product is made using a special process that keeps the natural flavor and nutrients of its ingredients. Rich in omega-3 fatty acids, dietary fiber, vitamins, and minerals. These nutrients are especially beneficial for women. Following the trend of TAI-PA (time efficiency) and COSU-PA (cost efficiency) in Japan, don’t miss the “PURO-PA (protein performance )™” innovation.

We will explain the importance of clinical trials for final products, based on the current status of Foods with Function Claims. We will also introduce key points of sleep studies and successful cases using our medical device-certified EEG device, "SleepScope," to propose methods for increasing the credibility and efficacy of your products.

Fuji FF and Fuji FF HS are not just dietary fibers but fermentable dietary fibers that are 100% fermented in the gut. These versatile ingredients have diverse applications, including use in Foods with Function Claims, as physical property enhancers, and as taste improvers. We will be presenting the unique benefits of our sugar-derived fermentable dietary fibers at the event.

Are you struggling to create innovative beauty products? Don’t miss this 20-minute introduction to a groundbreaking skincare method from TOYO HAKKO. At the heart of this method is our W-approach type exosome—a dual strategy that combines two powerful ingredient types: 1. Charge ingredients for fast-acting skin effects 2. Boost ingredients to nurture and sustain results over time This synergy helps you maximize the power of exosomes, delivering visible improvements more effectively than traditional methods.

Osaka Gas has succeeded in producing the ketone D-BHB by fermentation from food raw materials such as sugar.Fermented ketone D-BHB is introduced as a ketone that can be easily ingested under the product name OKETOA.We introduce the details of the product in the presentation, so please come and visit us.

Okuno develops characteristic products for shelf life improvement, focusing on psychrophile bacteria, lactic acid bacteria, and yeast that are difficult to control. We present key solutions backed by numerous application cases.

Sakamoto Yakuhin Kogyo Co., Ltd. is a specialized manufacturer and supplier of 100% plant-derived glycerin and polyglycerol fatty acid esters used as emulsifiers. This presentation will explore the use of glycerin as a means to enhance the preservation and maintain the texture of frozen vegetables and other food products, as part of broader efforts to reduce food loss. Several case studies will be introduced to illustrate the practical applications and effectiveness of glycerin in improving product quality throughout storage.

Propylene Glycol Alginate (PGA) improves the quality of noodles by enhancing texture and physical properties. We will introduce the various benefits that PGA brings to different types of noodles, such as Japanese soba, Japanese udon, Chinese noodles, and rice noodles.

This seminar will provide an explanation based on relevant regulations such as the Act against Unjustifiable Premiums and Misleading Representations, the Food Labeling Act, and the Health Promotion Act. The lawyer will detail expressions that may mislead consumers or be inaccurate in advertisements, as well as the risks of non-compliance and practical points to keep in mind.

Calcium alginate, a seaweed-derived dietary fiber, has been shown to suppress postprandial blood glucose levels, reduce triglyceride absorption, and promote sodium excretion. We present results from our clinical trials confirming these effects. Additionally, we introduce a high-moisture bread developed using calcium alginate, which enables increased water incorporation and improved texture.

We are pleased to introduce our newly developed black tea extract powder, which is produced by our new “Kosai Extracting Method” and spray-drying technology. It has the flavor of freshly brewed black tea, which has been difficult to reproduce. It is characterized by the fact that it can be used not only hot, but also in chilled beverages, ice cream, and other low-temperature food and beverages to give a strong black tea aroma.

Join us to explore how liposomal technology is revolutionizing nutrient delivery in nutraceuticals. Learn the science behind liposomes—tiny lipid-based vesicles—that boost stability, absorption, and bioavailability. Discover the role of pharmacokinetics in creating targeted, effective formulations and see how this advanced system is shaping the future of smarter supplementation.

This presentation explains the fundamentals of hard capsules, including their characteristics and the types of ingredients best suited for them, in a way that’s easy to understand—even for beginners in product development, sales, or marketing. It also introduces innovative supplement formats using hard capsules.

Beta-glucan from black yeast is a health ingredient that can be used in a wide range of applications, including immunity, anti-aging care, beauty, and improving the intestinal environment. It has been known for a long time, but the more research is done, the more amazing possibilities it has.

We are marketing “Rosehip Polyphenol MJ,” a body fat reduction material that is compatible with food with functional claims. It is an extract from the whole fruit, including the seeds of rosehips, and is characterized by its low bitterness and astringency characteristic of plant extracts and its low impact on the appearance and taste of applied products. We can also support your PRISMA2020 compliant filings.

We introduce our unique soft capsule formulation technologies such as "Gummy-like soft capsules", "Disintegration delay prevention technology for soft capsules" and "Plant-based soft capsule”. We propose high value-added products that meet customers' requests and solve the problems of ingredients and formulation.

Popular probiotics like lactic acid bacteria and bifidobacteria face several challenges—such as losing potency after production and making sure they reach the intestines alive. At Sunsho Pharmaceutical, we tackled these issues by improving our manufacturing and quality control processes. As a result, we successfully developed a method to encapsulate live bacteria. In this seminar, we’ll introduce our formulation technology that helps these probiotics work as effectively as possible.

“API’s PLUS on” is our proprietary service that adds new appeal and value to health supplements by leveraging API’s unique formulation, processing, and ingredient-handling technologies. We propose technologies that help differentiate your products, making them easier to use and more effective in delivering health benefits.

FLORITE® is a multifunctional additive with excellent liquid absorption and formability, and can be used to powderized of liquids, improve tablet hardness, stabilize active ingredients, and control elution. In this issue, we will introduce an example of an application in the food industry for the powderization of liquid ingredients. We believe that the various possibilities of FLORITE® will help to achieve new dosage forms.

Yoshindo will focus on introducing the continuously release supplement “Coating Beads.” This technology controls the release behavior to keep the component in the blood for a long time. The characteristics of this technology will be explained using data. This is recommended for those who are looking for a new new formulation. In addition, the latest research results on Labre will also be introduced.

Functional food raw materials are required to have higher functionality, such as high purity of active ingredients and removal of unnecessary ingredients. In order to achieve high functionality, technologies for separating, refining, and concentrating active ingredients are required during the manufacturing process. In this presentation, we will introduce examples of refinery and concentration technologies using diafiltration method with our hollow fiber membrane.

This presentation introduces the application fields and development status of our 3D food printer, developed by us, a comprehensive manufacturer of dispensing machines. With just one compact device, it is now possible to achieve multi-pattern 2D to 3D fabrication, supporting your innovative product development.

We manufacture and sell wet high-pressure pulverization equipment domestically. We would like to introduce our long-sold pulverization dispersion device, the "Nanovator," and the preliminary disperser, the "Damatri System." In particular, the "Damatri System" plays a significant role in dispersing thickeners needed in the food industry. Why is that? We will explain the principles and mechanisms using examples.

We will explain the basic knowledge and applicable processes regarding the uses and functions of Japan Steel Works' twin-screw extruders for food. Additionally, we will introduce the flow path analysis simulation software "TEX-FAN," which allows for analysis without operating the extruder.

PFAS regulations are evolving to address growing concerns over their environmental persistence and health risks. Following the June 30, 2025 revision to standards under the Food Sanitation Act, food businesses are now expected to respond proactively. This presentation will provide a clear overview of Japan’s latest regulatory developments, highlight key substances such as PFOS and PFOA, and explain their impact on the food industry. Practical guidance on inspection methods and risk management strategies will also be shared.

In recent years, an increasing number of food businesses have been exploring ways to extend shelf life in response to the growing demand for overseas exports and efforts to reduce food loss. Furthermore, the guidelines for date labeling were revised in March of this year, making shelf life determination a topic of great interest.This presentation will explain the key concepts necessary for scientifically determining shelf life.

In Japan's Food Sanitation Act, apparatus, and containers and packaging are one of the three pillars of food hygiene, along with food and additives. This past June, the standards for these items were revised. This presentation will explain the content of the new standards and highlight the key points of the recent amendments.

During the fermentation process of dough, such as bread, microbial enzymes produce and metabolize sugars, amino acids, fatty acids, etc. from starch, protein, and lipids. We measured the changes in the types and amounts of sugars and amino acids contained in dough over fermentation time. We will report the results in this presentation.

Food allergen management is becoming an increasingly crucial challenge for food businesses. This presentation will cover Japan's food labeling standards, along with case studies and technical insights on allergen testing. Furthermore, we will provide valuable tips for leveraging international food standards like Codex and global regulations to support your overseas expansion.

Our company is a food texture set tester special maker with abundant measurement data. We will explain the comparison example of people's texture and texture instrumental measure data, etc also on the day.

ProfilePrint utilizes AI to quantify and classify food quality assessments that were traditionally reliant on human sensory evaluation, based on each individual's criteria. This enables simplified evaluation processes while ensuring objectivity and reproducibility, allowing anyone to make consistent quality assessments in short time.

The visualization and quantitative evaluation of food texture through physical property measurement is recognized as making a significant contribution to quality control and research and development. However, it is often avoided due to difficulties in operation and data interpretation. In this session, we will provide a brief overview of texture measurement methods and their interpretation. Using our product, the "SUN RHEOMETER", we will showcase practical applications with various foods to illustrate how food texture analysis can be effectively implemented.

The texture depends on the structure of the food. For example, in bread, it relates to the bubble structure and gluten crosslinking structure in noodles, it pertains to the surface irregularities and cross-sectional pore structure and in meat, it involves the arrangement of cells. However, it has not been easy to quantify these structures until now. Therefore, we will introduce a technology that utilizes AI to quantify the structure and predict texture from it.

We will introduce our approach to sensitivity to taste, aroma, and texture, andthe visualization of deliciousness through the use of data. Since its establishment, the institute has been committed to the use of data forfood, and has developed its own food pairing and preference diagnostictechnologies based on data. We will explain the wide range of things that can bedone only by the Aroma & Flavor Strategy Institute, which specializes in datautilization.

We are pleased to present an overview of the world's only fully automated dietary fiber pretreatment system. By operating this device, anyone should be able to analyze dietary fiber from now on with ease and accuracy. We will explain the appeal of this fully-automated instrument, which is compatible with all methods, including HPLC and HPLC2 methods other than the Prosky method, while comparing it with conventional methods.

Morinaga BioScience has launched a new line of culture media for food testing. This seminar will introduce our raw culture media products, highlighting how they can significantly streamline your daily microbiology testing by saving labor. Even if you're a beginner technician, you'll find this seminar valuable, as we'll explain both the purpose and principles of microbiology testing from the ground up.

For those troubled by odor issues in food factories—this is a must-read! We propose a practical approach to "complex odor countermeasures" using odor neutralization methods with plant essential oils, along with case studies that comply with regulations such as the Offensive Odor Prevention Act and Odor index. We clearly explain useful on-site information, including the principles of odor neutralization, methods of use and installation in factories, and verification results of deodorizing effects.

Fine bubbles are indispensable for the cleaning process in food manufacturing plants and improve the conventional cleaning power. The effects include water saving and energy saving, etc. With this fine bubble technology, we will provide extensive support to companies that are working toward carbon neutrality.

We introduce domestic white peach-derived "PEACH CERAMIDE" that acts on skin moisturizing and whitening, dullness and wrinkle prevention, and "WHITE PEACH POWDER", the new product "NATURAL PEACH OIL". Okayasu Company enriches human lives by utilizing the extraction and purification technology of plant-derived functional ingredients.

We’ll announce the findings from a clinical trial conducted by the University of Glasgow’s School of Medicine, Dentistry & Nursing, which revealed that krill oil supplementation during alternate-day fasting helped attenuate the loss of lean body mass (primarily muscle mass) and strength.

Last year, GELITA rebranded its Gelatin Specialty products, which are mainly used for soft capsules. It plans to fully introduce them to the Japanese market in the future. It optimizes the properties for each application and meets various needs such as rapid dissolution, enteric coating, stability, and manufacturing efficiency.

Pentadecyl, a food ingredient that beautifies the skin and makes it look younger and more beautiful (improves skin elasticity, moisturizing, barrier function, and wrinkles). Pentadecyl is a food ingredient that makes skin beautiful as if it were young again. It has been found that improvement of ER stress in the body can make the skin condition healthier.

"Sunmulberry" (mulberry leaf extract powder), an ingredient that won the Silver Award for Best Nutritional Component in Switzerland and holds manufacturing patents for water extraction in nine countries worldwide. Based on clinical trial data, we present various product characteristics, including mechanisms for controlling rapid blood sugar spikes and insulin regulation from carbohydrate intake, stimulation of satiety centers, and reduction in food consumption.

We introduce the characteristics and evidence of Japan's first and only antibody food ingredient containing IgG antibodies.

We introduce Rosmarinic Acid, derived from our patented spearmint leaves.

We will introduce health claims for functional foods for the eyes, brain, and skin, as well as their high safety.

Perilla Extract is a powdered extract using only green shiso leaves grown in Hokkaido, and has been approved as a Food with Functional Claims for "nasal discomfort relief". An easily available food that can be taken as an option for hay fever relief!

8-Prenylnaringenin, a gut metabolite of hops, aids muscle recovery by enhancing amino acid uptake.

We will give a presentation on the new technology 'water-encapsulated soft capsules' that changes the common understanding of edible capsules, as well as 'gummy texture capsules' that respond to the popularity of gummies. Additionally, we will introduce 'plant-based gummy texture capsules' that do not use animal gelatin. We will have actual product samples available at the exhibition booth.

We would like to introduce AHEAD’s products as a sustainable source of algae-derived DHA. Please consider algae-derived DHA, which has characteristics such as low odour compared to fish-derived products and is a vegan-friendly ingredient. On the day of the event, we will also introduce other diverse overseas-made raw materials and functional ingredients that we handle.

When making an immunity-related claim under the Foods with Function Claims system, data from studies examining how a food ingredient affects plasmacytoid dendritic cells (pDCs) is considered strong evidence. In addition to pDC evaluations conducted at the Takara Clinic Center for Food Clinical Trials, we will also explain the immune indicators measurable at our own center.

To sell food products with specified functions, you must apply for or file a notification as a health functional food. In particular, Foods with Function Claims allow for a broader range of claims compared to other types of health functional foods. However, there are several important points to consider. This presentation will explain Japan’s Foods with Function Claims system and the related notification procedures.

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We found that intake of EPA and DHA alleviates the subjective feeling of coldness.

We have achieved the highest grade of health foods with three “highs” cultivated over many years as an EPA raw material manufacturer! We have created DHA/EPA that complies with health functional food labeling with high quality, high-purity fish oil technology, and high safety.

Inositol and oryzanol contained in rice bran have been found to improve female disorders. In the presentation, we will introduce a wide range of functions, including effects on ovulation disorders, menopausal symptoms, and menstrual symptoms, as well as skin beautifying effects.

We will introduce "VNETRON," a Rafuma Leaf Extract, which was accepted last year as a Food with Function Claims ingredient for "alleviating unpleasant mood before menstruation". This presentation will also include needs information regarding menstrual concerns. It is characterized by its high perceived efficacy and can be adapted to a wide range of dosage forms such as supplements, confectionery, and beverages. Gummy samples are also available.

We will introduce "MATESOL," a Mate extract made from Mate, known as "drinking salad" in South America. This is a highly safe extract decaffeinated using our proprietary technology. Furthermore, it boasts excellent taste and water solubility, making it perfect for general food forms such as beverages. A must-see for those considering developing "easy" and "enjoyable" diet products that resonate with consumers! (Tasting samples available)

The global sleep market is expected to be worth approximately 72 trillion yen in 2023 and reach 110 trillion yen in 2030.By getting good sleep quality, you can get good health and good skin by grow hormone.We introduce natural sleep by taking “Kuwanso” which is one of the traditional Okinawa vegetables.

Discover the latest health food trends in this must-attend seminar for product planners. Learn from experts who create over 100 new product concepts annually. We’ll introduce trending ingredients, compelling concepts, and our proprietary formulation technologies that enhance product appeal. Take home fresh ideas for your next development project.

BLIS K12,BLIS M18 were developed byBLIS Technologies and Otago University in New Zealand. Tradepia will introduce human clinical studies which for periodontal and M.Mutans of BLIS K12 and M18.

As the number of female and male care-related products continues to grow rapidly, it is becoming increasingly important to differentiate oneself from competitors. This presentation will examine intellectual property mix strategies employed by the “Meiji Femni Care Food” brand and the menstrual health-promoting functional food “Watashi Prologue,” and explain key points that can be applied to product development.

HIF1STEM® is a quite unique food ingredient that induces HIF-1 to activate stem cells. Intake of this product has reverse-aging effects on the skin & blood by maintaining and activating stem cell function. The presentation will introduce for the first time the results of the latest clinical study!

VITAMIN ACE MIX is a powdered food additive formulation in which multiple vitamins are uniformly dispersed. With the growing trend of adding vitamins to a wide variety of foods, our product helps reduce procurement risks, raw material management costs, and labor costs. In this presentation, we will provide an overview of VITAMIN ACE MIX and introduce our new product that complies with the revised standards introduced this year.

We have received many inquiries! We would like to introduce three recommended materials that offer a variety of mechanisms that will give you a physical sensation.

If you have any concerns about functional food ingredients, please contact Oryza Oil Chemical! We will introduce you to the current new format!

This presentation details the features of our high-purity (99%), easy-to-formulate L-Carnosine and explores the latest scientific research. We will also introduce our contract manufacturing services for extracts and powders at our Chitose factory in Hokkaido. Learn how we leverage our pharmaceutical development expertise to support your R&D needs from multiple angles.

We introduce the appeal of ribose, which is known to promote the resynthesis of ATP, the source of energy in the body, and support fatigue recovery and physical strength maintenance. We also plan to introduce examples of domestic and overseas products.

For those who are struggling to expand their sales in Japan despite their success, or those who are considering exporting to Asia from the outset, we will hold a presentation by representatives of multinational companies' Japanese subsidiaries, who will discuss the legal regulations involved and what is currently selling well in Southeast Asia.

Introducing “BHN Botanboufu powder,” which differentiates green juice based on its functionality. It is a functional food that suppresses blood sugar levels, and we have recently confirmed its effectiveness in reducing visceral fat. We are currently working on submitting a new health claim. We propose Botanboufu powder, which combines taste and functionality, for the development of products that will be chosen in the highly competitive green juice market.

Please see Japanese description

We are pleased to introduce Japanese Sake Yeast GSP6, functional yeast, which improves the quality of sleep.

Vitamins and minerals are essential nutrients for health, but there are challenges in fully realizing their effects. LIPOSOVIT has improved the absorption rate by liposome-encapsulating vitamin and mineral components, achieving high bioavailability. We will introduce our lineup of liposomal ingredients along with data on their absorption properties.

Biondo® provides a comprehensive compounds analysis and a natural material database linked to the analysis results. The database contains a wide variety of ingredients, including raw materials such as unused resources and standardized ingredients, contributing to the efficiency of ingredient discovery. In this presentation, we will demonstrate ingredient discovery using Biondo®.

The raw material Bonolive, made from dried, extracted, and powdered olive leaves, is a noteworthy ingredient expected to offer aging care for bones. It supports bone maintenance through mechanisms such as the suppression of osteoclast differentiation, inhibition of bone resorption, promotion of osteoblast differentiation, activation of bone formation, and exerting phytoestrogen effects, which are anticipated to stabilize bone density and significantly reduce joint discomfort.

Through our proprietary enzyme-crosslinked gelatin microencapsulation technology, we have achieved the stabilization of plasmalogen, which is known to be unstable. While aiming to expand the plasmalogen market, we also strive to revitalize the Tohoku region by sourcing raw materials, developing, and manufacturing entirely within the local area.

We have developed a delicious new food product using food waste materials generated at our business sites in Tottori Prefecture. Would you like to use our technology to upcycle food waste materials generated at your facility?

Through our proprietary crystallization technology, we have successfully developed a highly porous sorbitol“Aeritol®”. This innovative material enables the tableting of previously difficult ingredients, as well as the powderization and fine dispersion of liquid oils. “Aeritol®”brings added value across a wide range of applications.

The Japan Vegetable Protein Food Association was founded in 1975, and celebrated its 50th anniversary on August 5th this year. For the past 50 years, the association has been working to promote the consumption of vegetable protein and raise awareness of it. The presentation will include information on the purpose and background of the association’s birth, its business activities, and member companies, as well as definition of vegetable protein, its manufacturing methods, and uses.

"Taste and texture can be changed." IMCD has achieved "improved taste and texture" that sets it apart from conventional functional ingredients through a new way of using water-soluble dietary fiber. Its effectiveness has been confirmed in a wide range of categories, including cooked rice, confectionery, processed foods, and dairy products. We will introduce the results of prototypes and application development in detail.

Elastin helps maintain the normal flexibility of blood vessels through its elasticity and resilience. Furthermore, recent research has shown that the decrease in elastin is closely related to aging and various diseases. In this presentation, we will explain the function of our highest purity elastin on blood vessels in relation to aging and disease.

Glucosyl ceramides improve skin moisture retaining property. In general. Konjac potato extract with glucosyl ceramides does not dissolve in water. We developed water-soluble extract without emulsifiers.

Discover how gut health is transforming the future of beauty, wellness, and sports performance. This session explores the microbiome’s role in enhancing appearance, recovery, and physical potential. Backed by global and Japanese consumer insights, we’ll highlight emerging trends and forecast future demands. Gain inspiration from pioneering international products and uncover innovation opportunities that can guide the next generation of functional food and beverage development.

Explore the latest regulatory trends for new food ingredients in China, US, and EU! This session compares approval pathways (China New Food Raw Material Registration, US GRAS Notice, EU Novel Food Application), highlights regulations updates, and provides compliance insights for global market access. Essential for food innovators!

Chicken Breast Plasmalogen is a functional phospholipid material derived from chicken breast meat, and its effects on cognitive function has been studied. In this presentation, we will focus on the effect of Chicken Breast Plasmalogen in suppressing the accumulation of waste in the brain. Additionally, we will explain the antioxidant properties and sleep-promoting effects of plasmalogen.

We are pleased to introduce “BOKENICS™,” a new plant-based ingredient derived from the “Japanese quince,” which has long been known as a fruit of longevity. “BOKENICS™” is a carefully selected ingredient that is expected to improve cognitive function. In this presentation, we will introduce the story behind “BOKENICS™” and its test results to convey its appeal!

CPCC conducts a wide range of tests, and this time we will be presenting on tests that evaluate fatigue and motor function. We will explain the important points of tests that require know-how based on our past experience.

In the world of gut microbiota, where over 20,000 research papers are published annually, new studies are revealing exciting possibilities for health, cognition, and anti-aging. Why not join us in exploring how the gut—an active and proactive gateway to wellness—can offer clues to transforming our future? Discover the fascinating potential of gut microbiota and take a step toward a healthier tomorrow.

Ascophyllan HS, a standardized form of ascophyllan, a polysaccharide derived from seaweed with excellent immune properties, has been confirmed to promote the secretion of GLP-1, a hormone that has recently been the subject of much discussion in the United States for its effectiveness in weight loss. We will introduce the latest findings regarding its excellent weight loss effects.

Discover Morinaga Milk’s global strategy for probiotics and postbiotics. From BB536 to other key strains, learn how we’re expanding into international markets and taking on new challenges worldwide.

A collaborative seminar between Metagen and CPCC. We will explain key points to increase the chances of success in intestinal environment evaluation studies, such as the evaluation system, study design, and subject selection methods.

Kewpie has long been researching acetic acid bacteria, the bacteria that make vinegar, said to be the oldest seasoning in the world. We have succeeded in abundant cultivation and discovering the health benefits. Today we will introduce the latest evidence about "Gluconacetobacter hansenii GK-1", which can be claimed to "maintain immune function."

Meioligo®, a type of fructooligosaccharide (FOS), was the world’s first oligosaccharide developed by the Meiji Group. Even after nearly 40 years since the start of research, it continues to be widely loved today. Fructooligosaccharides help improve the gut microbiota and promote mineral absorption. They are also non-digestible sugars that are not absorbed as glucose, meaning they do not raise blood sugar levels.

Glucosamine is widely known for its effects on joint health, but recent studies suggest that regular intake may also reduce mortality risk and extend healthy lifespan. In this presentation, we will explore its potential anti-aging mechanisms and discuss how such findings may be explained through recent research on glucosamine’s broader biological effects.

In recent years, interest in gummies has been growing rapidly both domestically and internationally. In response to this public need, our company, an OEM supplement manufacturer, has begun contract manufacturing of gummies as a new dosage form. In this seminar, we will introduce the features and strengths of the gummies we can manufacture, as well as the process from order placement to manufacturing.

Kumaizasa, which grows wild in Hokkaido, is rich in vitamins, minerals, and dietary fiber. We will be announcing the functionality and the latest ways to use of Kumaizasa. Please join our presentation.

Damasty🄬, a unique nutricosmetics ingredient made from Damask rose, a natural ingredient that symbolizes Robertet, combines polyphenols derived from rose petals with superoxide dismutase (SOD) derived from melons, and vitamin C derived from acerola, introducing its holistic synergistic beauty benefits.

By applying enzymes to starch-based products such as bread, confectionery, and cooked rice, improvements in texture and the suppression of staling can be expected. Our enzyme products are designed to help extend softness, maintain moistness, and enhance overall product quality over time. We hope our solutions will support your efforts in developing and improving food products that meet market demands and consumer preferences.

TetraRing® is a low-molecular-weight, water-soluble dietary fiber composed primarily of cyclic tetrasaccharides. In addition to providing dietary fiber without altering the texture or structure of food products, it offers unique functionalities not commonly found in other soluble fibers, such as flavor-masking effects. These characteristics make TetraRing® a valuable tool for solving various formulation challenges in food development. We will explore how its convenience and functionality can support innovation across a wide range of applications.

We are pleased to present the latest information on rice bran extract, "Komecosanol®". We will also share clinical trial data regarding "Liver Function" and "Skin Beauty".

“Chronocare®,” a polyphenol extract from black soybeans, has shown new functional evidence supporting improved sleep quality and cold sensitivity. “Fujiflavone®,” a soy isoflavone ingredient, has received FFC approval for skin benefits when combined with lactobionic acid. These latest findings highlight the growing potential of both ingredients in the femcare market. We invite you to explore our newest research showcasing how soy-based solutions may support women’s health from multiple angles.

Addressing concerns such as male hair loss, ED, and andropause, this session introduces the potential benefits of "King Agaricus KA21" based on human clinical data. We will also cover its adoption in Japanese medical institutions and explore research findings currently under patent application, highlighting its practical use in supplement development.

This ingredient acts as a “fat-burning switch” by transporting fatty acids into mitochondria to convert them efficiently into energy. It’s especially effective when combined with aerobic exercise. Ideal for consumers concerned about fat or low stamina, it helps boost energy from within.

Enzymes have become important ingredient for keeping soft with cooked rice duaring storage. We will introduce our applications for keeping soft in some temperature with glycotransferase "Amano" in chilled, and frozen condition. We will also prepare tasting samples at our booth so that you can confirm the effectiveness of our products. Please stop by and visit us there as well.

“Kinokobushi®” is a new type of dashi ingredient that imparts a smoky aroma to mushrooms, inspired by the traditional production method of katsuobushi (dried bonito flakes). It enables the creation of authentic, rich flavor that was previously unachievable with conventional plant-based ingredients. Why not experience “Purebroth (Kinokobushi)”, which maximizes the umami of Kinokobushi® through a pressure extraction method—unlocking new possibilities for a wide range of product development?

The “Plus Series” powders reproduce high potency and authentic flavors by combining raw materials and liquid flavors using our spray-drying technology. The lineup includes three types: “Shine Muscat”, “White Peach”, and “Honey”. The features of this product, which marks the third anniversary of the series' launch, are introduced here along with application examples.

There are many misconceptions and misrepresentations regarding "additive-free" claims in the food industry. In this seminar, a lawyer will provide a detailed explanation of the legal requirements and key points related to "additive-free" labeling, as well as the regulations governing such claims. Practical advice will be offered to help ensure proper labeling and avoid legal risks.

“Dashi Komi (Yaizu)” is an extract that captures the rich flavor of broth, crafted with a focus on both production methods and carefully selected ingredients. In addition to faithfully recreating authentic dashi flavor, it also enhances the taste of ingredients and offers functional benefits such as heat resistance and dilution stability, making it ideal for addressing various formulation challenges.

The unique materials of Tsuno, Riceterol Esters, has been found to enhance saltiness and sweetness, and rice germ oil GX-N has been found to enhance the cocoa taste and richness of food. In the presentation, we will introduce various plant-based recipes that provide a sense of satisfaction that is difficult to achieve with plant ingredients alone.

規格外産物や食品製造副産物などの未利用資源を原料に、独自の発酵アップサイクル技術により高付加価値な食品素材を開発しています。本講演では、「米ぬか」等を食品素材化した開発事例をご紹介します。

digzyme is a deep-tech startup committed to solve industrial and societal challenges through enzyme-driven solutions. This time, we're highlighting a case study on our customized enzyme development, which supports the creation of novel food products with distinctive flavors, aromas, and other functionalities.

Dri-Coat® Spice is an encapsulated spice extract formulation derived from natural spices. Unlike conventional spices, it delivers higher potency, providing rich flavor even in small doses. Its exceptional heat resistance makes it ideal for processed foods—particularly frozen meals and ready-to-eat dishes—where flavor stability is critical.

TEXTARCH is a modified starch that improves the crispiness of deep-fried foods. It can maintain a good texture, especially in packed products or when reheated by microwave. Furthermore, TEXTARCH can be used in bakery foods and noodles. We'll show examples of TEXTARCH's application in various food products.

Our invited speaker will present the scientific foundation and clinical data behind GogoGlu — a novel botanical and postbiotic blend shown to enhance GLP-1 secretion, regulate blood sugar, and support metabolic health. The talk will cover cellular and animal studies demonstrating mechanisms of action, including improved GLUT4 expression and PPARγ activation. Attendees will gain insights into this innovative, natural alternative for glycemic control with efficacy comparable to standard antidiabetic medications.

"Ginger Extract Powder E" has been clinically shown to provide various health benefits. In this presentation, we will introduce the results of clinical trials as well as the characteristics of functional components found in ginger extract—namely 6-gingerol, 6-shogaol, 6-paradol, and 6-gingerdiol. At our exhibition booth, we will also provide the current status of compliance with “Foods with Functional Claims” system.

Biondo® provides a comprehensive compounds analysis and a natural material database linked to the analysis results. The database contains a wide variety of ingredients, including raw materials such as unused resources and standardized ingredients, contributing to the efficiency of ingredient discovery. In this presentation, we will demonstrate ingredient discovery using Biondo®.

We will explain the importance of clinical trials for final products, based on the current status of Foods with Function Claims. We will also introduce key points of sleep studies and successful cases using our medical device-certified EEG device, "SleepScope," to propose methods for increasing the credibility and efficacy of your products.

We conducted a large-scale study using Cykinso's gut environment evaluation technology, "Flora Score." This study is expected to enhance the accuracy of participant profiling and trial design in gut-related clinical studies. In this seminar, we will share insights from the study, including participant characteristics and practical information for improving clinical trial planning and execution.

It was thought that it would be difficult to accept health claims other than "skin moisture," "moisturizing power," and "barrier function." In some cases, "skin elasticity" and "protection of skin from UV stimulation" have been added, and mechanisms of action such as glycation stress and antioxidant have been added. Against this background, I would like to explain the future possibilities of new functional display health claims.

We introduce our unique soft capsule formulation technologies such as "Gummy-like soft capsules", "Disintegration delay prevention technology for soft capsules" and "Plant-based soft capsule”. We propose high value-added products that meet customers' requests and solve the problems of ingredients and formulation.

Recent revisions to the Foods with Function Claims (FFC) system now require businesses to review their submissions and perform regular self-inspections after registration. This seminar will clearly explain the key changes and introduce our support services to help companies comply with the updated standards. Whether preparing new filings or maintaining current ones, our expert guidance ensures smooth adaptation to the evolving FFC regulations.

Osaka Gas has succeeded in producing the ketone D-BHB by fermentation from food raw materials such as sugar.Fermented ketone D-BHB is introduced as a ketone that can be easily ingested under the product name OKETOA.We introduce the details of the product in the presentation, so please come and visit us.

We are proceeding with the development of water-solubilization technology for insoluble food materials, using cannabidiol (CBD) as the model substance. We are applying our technologies to various insoluble food materials, and the purpose of our technologies is to contribute to manufacturing functional beverages. We will also introduce the manufacturing equipment that we have newly introduced this year to accommodate laboratory-scale and scale-up trials for the water-solubilization and powdering of functional food materials.

How can we ensure both supplement stability and consumer satisfaction? To prevent quality degradation caused by moisture, Colorcon offers a comprehensive and smart moisture control solution from three key perspectives: core formulation, film coating, and packaging.

Bizen Kasei's formulation technology allows you to differentiate your product even if the raw materials and ingredients are the same. For those who are considering supplements that are bitter or astringent but want to keep them in their mouths, we introduce a technology (B-MoG) that adheres ingredients to the oral mucosa and keeps them there for a long time.

Yoshindo will focus on introducing the continuously release supplement “Coating Beads.” This technology controls the release behavior to keep the component in the blood for a long time. The characteristics of this technology will be explained using data. This is recommended for those who are looking for a new new formulation. In addition, the latest research results on Labre will also be introduced.

Taste, texture, and appearance - Sunsho Pharmaceutical redefines supplement innovation. As functional differentiation becomes more difficult, we bring sensory value to the forefront. At our seminar we will introduce the latest developments in advanced capsules and effervescent tablets.

FLORITE® is a multifunctional additive with excellent liquid absorption and formability, and can be used to powderized of liquids, improve tablet hardness, stabilize active ingredients, and control elution. In this issue, we will introduce an example of an application in the food industry for the powderization of liquid ingredients. We believe that the various possibilities of FLORITE® will help to achieve new dosage forms.

“API’s PLUS on” is our proprietary service that adds new appeal and value to health supplements by leveraging API’s unique formulation, processing, and ingredient-handling technologies. We propose technologies that help differentiate your products, making them easier to use and more effective in delivering health benefits.

As Japan’s domestic food market continues to shrink, expanding into overseas markets has become a necessary growth strategy. We provide support for entering the global food market, including assistance with food additive regulations and the development of halal-certified products. Using real case examples, we will demonstrate and further strengthen our contributions to the global market.

In recent years, cocoa butter prices have been rising quickly due to the cocoa shock. Cocoa butter contributes to controling the viscosity of chocolate, but this function can be replaced by emulsifiers. In this presentation, we will propose a method for reducing the cost of chocolate by SY-Glyster (polyglycerol fatty acid ester), which can control the viscosity of chocolate.

DKSH Japan will present food application proposals using our plant-based proteins—fava bean protein (BeneoPro FB P60) and oat-derived protein (PrOatein®)—and introduce malt extract as an alternative ingredient to cacao, whose price is soaring.

Bacchus Bio innovation Co., Ltd. utilizes a highly reproducible in vitro human colonic model to cultivate gut microbiota and analyze metabolites like short-chain fatty acids. Our business precisely evaluates the functionality and safety of prebiotics/probiotics, such as food products, their constituent ingredients, and beneficial microbes. This seminar will present a detailed analysis of inulin's functionality using our advanced model.

Polylysine exhibits antibacterial effects against a wide range of microorganisms in small amounts over a wide pH range. Furthermore, when combined with other shelf-life-enhancing ingredients to create a synergistic effect, a stable preservative effect can be achieved with even smaller amounts added, which will be demonstrated with examples showing how food waste can be reduced without compromising the taste of food. We will also introduce an example of its application to enzyme purification, taking advantage of its cationic properties.

This article introduces phosphates, which contribute to reducing food waste. In the basic section, we introduce the types of phosphates, their names on food labels, and their safety. We also introduce the basic functions and examples of use of the four main actions of phosphates (chelating action, pH buffering (adjusting) action, dispersing (deflocculating) action, and water retention/binding action) along with related data.

Many companies conduct proofs visually and consider the workload and potential oversights as challenges. In this presentation, we will introduce a service that allows for the confirmation of new and revised proofs through a system. We believe this information will be beneficial for those who face any challenges with proofs, so please join us.

We propose foundational education that fosters a sense of achievement, along with hands-on training focused on practical application in the field—both designed to be effective in manufacturing environments.

The texture depends on the structure of the food. For example, in bread, it relates to the bubble structure and gluten crosslinking structure in noodles, it pertains to the surface irregularities and cross-sectional pore structure and in meat, it involves the arrangement of cells. However, it has not been easy to quantify these structures until now. Therefore, we will introduce a technology that utilizes AI to quantify the structure and predict texture from it.

We are pleased to present an overview of the world's only fully automated dietary fiber pretreatment system. By operating this device, anyone should be able to analyze dietary fiber from now on with ease and accuracy. We will explain the appeal of this fully-automated instrument, which is compatible with all methods, including HPLC and HPLC2 methods other than the Prosky method, while comparing it with conventional methods.

HunterLab’s spectrophotometers use an integrating sphere to enable stable, non-contact color measurement, even on uneven surfaces such as powders or textured foods. This allows for quantitative evaluation of samples that were previously difficult to assess, improving both the accuracy and efficiency of quality control.

Microbiological testing is a critical tool for ensuring food safety, making the reliability of its results more important than ever. This presentation covers the fundamentals of quality control in microbiological testing, with a focus on external QC, and introduces practical examples. The content is ideal for everyone from laboratory practitioners to managers.

Following the current upgrade of FSSC 22000 and the newly added mandatory labeling item, cashew, the demand for food allergen management and testing has been increasing year by year. To ensure correct labeling, managing the manufacturing line is important, and test kits are key items for confirming proper management. In this seminar, we'll explain how to use appropriate test kits through practical case studies.

We will explain the lineup and application examples of Easy Plate, a prepared media plate, and its international certification.

Regular microbial testing in food preparation and processing facilities is important for food safety. This seminar introduces our easy-to-use "MC-Media Pad™," highlighting its features for microbial contamination evaluation and presenting case studies on environmental testing methods.

AQUALAB VSA rapidly generates high-resolution sorption isotherms by measuring water activity and weight changes. Using dual modes—DVS and DDI—it reveals moisture behavior critical for optimizing drying, predicting shelf life, and selecting packaging. With over 200 data points in just 48 hours, VSA transforms moisture analysis into actionable insights for food and pharmaceutical products.

Morinaga BioScience has launched a new line of culture media for food testing. This seminar will introduce our raw culture media products, highlighting how they can significantly streamline your daily microbiology testing by saving labor. Even if you're a beginner technician, you'll find this seminar valuable, as we'll explain both the purpose and principles of microbiology testing from the ground up.

In addition to the organic agave products we currently sell, we plan to start selling "organic agave sugar" and will be introducing the benefits of each agave product.

We introduce domestic white peach-derived "PEACH CERAMIDE" that acts on skin moisturizing and whitening, dullness and wrinkle prevention, and "WHITE PEACH POWDER", the new product "NATURAL PEACH OIL". Okayasu Company enriches human lives by utilizing the extraction and purification technology of plant-derived functional ingredients.

We’ll report you that the choline, as a precursor to the neurotransmitter acetylcholine, is involved in brain health—such as memory and cognition—as well as in muscle control. It also plays a role in lipid metabolism and liver function, and a deficiency in choline has been reported to increase the risk of developing fatty liver.

Nissui presents the characteristics of Alaska pollock–derived protein. It’s time to choose your protein.

Pentadecyl, a food ingredient that improves fatigue, cognitive function, blood glucose stability, and various other etiological factors, was discovered for the first time in the world to improve the cause of type 2 diabetes and suppress abnormal inflammatory reactions in microglia, leading to new treatments for microglia-related neurological diseases.

This presentation introduces the characteristics—such as physical properties, stability, and taste—of various plant-based proteins like pea, fava, and wheat. It explores their suitability for different applications and manufacturing conditions. From the perspective of ingredient manufacturers experienced in a wide range of food products the presentation highlights the optimal use of each protein source based on its origin.

"Sunmulberry" (mulberry leaf extract powder), an ingredient that won the Silver Award for Best Nutritional Component in Switzerland and holds manufacturing patents for water extraction in nine countries worldwide. Based on clinical trial data, we present various product characteristics, including mechanisms for controlling rapid blood sugar spikes and insulin regulation from carbohydrate intake, stimulation of satiety centers, and reduction in food consumption.

We introduce the characteristics and evidence of Japan's first and only antibody food ingredient containing IgG antibodies.

We introduce BetaVia for Immune health/ Gut health.

We would like to introduce new evidence regarding omega-3 extracted from algae.

Polyphenols, widely known as a functional material, are poorly absorbed into the body. We would like to introduce the conditioning material "Oligonol®", which improves bioavailability and maximizes the effects of Polyphenols. Multiple approvals as a Food with Functional Claims for the anti-fatigue area. We will also present new developments in areas such as sarcopenia and anti-obesity, along with the latest research findings.

In plants, polyphenol compounds exist as glycosides and conjugates, and many do not exist as aglycones without added sugars. Hence, we have used our original issuing technology to cleave the glycoside sugars contained in plants and convert them to aglycones. We report on these functionalities and our original fermentation technology.

8-Prenylnaringenin, a gut metabolite of hops, aids muscle recovery by enhancing amino acid uptake.

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We will give a presentation on the new technology 'water-encapsulated soft capsules' that changes the common understanding of edible capsules, as well as 'gummy texture capsules' that respond to the popularity of gummies. Additionally, we will introduce 'plant-based gummy texture capsules' that do not use animal gelatin. We will have actual product samples available at the exhibition booth.

When making an immunity-related claim under the Foods with Function Claims system, data from studies examining how a food ingredient affects plasmacytoid dendritic cells (pDCs) is considered strong evidence. In addition to pDC evaluations conducted at the Takara Clinic Center for Food Clinical Trials, we will also explain the immune indicators measurable at our own center.

Sodium cytidylate is among the fundamental nucleotides, building blocks of RNA, and also an essential raw material for the biosynthesis of phospholipids, the main component of cell membranes, and is present in breast milk in significant amount, supporting a healthy development of infants. Sodium cytidylate exerts versatile functionality toward skin by quantitatively and qualitatively improving the cell membrane phospholipids and intercellular lipids of the skin epidermis, whether taken orally or applied topically.

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To sell food products with specified functions, you must apply for or file a notification as a health functional food. In particular, Foods with Function Claims allow for a broader range of claims compared to other types of health functional foods. However, there are several important points to consider. This presentation will explain Japan’s Foods with Function Claims system and the related notification procedures.

In the field of functional foods, the outcomes of safety and efficacy studies can significantly influence the direction of research and development. These results are often reflected in product labeling and health claims. In this presentation, we will analyze and review data from the Japanese trial registry (UMIN-CTR) and its international counterpart (ClinicalTrials.gov) to identify emerging trends and forecast potential areas of growth in the functional food sector.

To improve the quality of a clinical trial, it is essential to control for bias in advance. This is especially important for trials conducted with the intention of submitting the Foods with Function Claims system. So, what kinds of bias exist? We will explain the types of bias that can be controlled beforehand and how to manage them effectively.

Enhancing clinical trial quality requires attention not only to preparatory measures but also to how the results are reported. In this session, we will explain how to control bias in advance with an eye toward final reporting, as well as discuss the types of bias that may arise after the trial and the reporting formats that can help minimize them.

When using evidence from a systematic review for the Foods with Function Claims submission, it is necessary to assess the risk of bias in each included study. So, how should this be done? We will introduce the “Risk of Bias Tool” developed by Cochrane as an example.

Focusing on meta-analysis—a requirement in Foods with Function Claims submission—we will provide an accessible explanation covering everything from foundational knowledge practitioners should understand to key statistical concepts, illustrated with concrete examples. From a practical standpoint, we will also outline important considerations for strengthening the quality of evidence.

The health benefits of Pycnogenol® are proven over 50 years of use and 160 clinical studies. Main actions include antioxidant, anti-inflammatory, circulation, blood sugar, and skin beauty effects. This presentation will review benefits related to women’s health especially but not limited to perimenopause including new research related to improving hair growth as well as present the latest research findings related to skin health and cellulite reduction. Additional findings on joint health and tinnitus will also be presented.

Lemon myrtle extract derived from lemon myrtle leaves, a type of herb, is a unique functional food material developed by Kaneka to support muscle health. Over a decade of dedicated research and development, we have demonstrated its muscle hypertrophy-promoting effects in multiple clinical trials. In this presentation, we will introduce evidence of its efficacy and safety, as well as its application within Japan’s Foods with Function Claims system.

In addition to BLIS K12 and M18 (Oral Probiotic), which have been used in many pet products, we will introduce other highly functional ingredients for pets, such as Pycnogenol (French Maritime Pine Bark Extract) and GlycOmega (Green-Lipped Mussel Powder/Oil).

Based on human test data on erectile dysfunction and high blood pressure, we will explain why our Enzyme Red Ginseng is easily absorbed by the body and its effects are easily felt.

In an experiment conducted by our company this year, it was suggested that combining exosomes derived from placenta, umbilical cord, and amniotic membrane with other health food ingredients could improve bodily functions. In this presentation, we will explain the details step by step, starting from the basics.

With functional foods flooding the market, differentiation through health claims alone is no longer enough. This seminar reveals how to craft unique product concepts and leverage Sunsho Pharmaceutical’s media site for development and promotional insights. We’ll also explain how to navigate regulatory changes with real-world examples.

VITAMIN ACE MIX is a powdered food additive formulation in which multiple vitamins are uniformly dispersed. With the growing trend of adding vitamins to a wide variety of foods, our product helps reduce procurement risks, raw material management costs, and labor costs. In this presentation, we will provide an overview of VITAMIN ACE MIX and introduce our new product that complies with the revised standards introduced this year.

Going beyond standard gut microbiome analysis, we leverage insights from vast data to offer end-to-end support. We guide your project seamlessly from hypothesis generation and clinical trials to final commercialization. Our data-driven approach ensures we lead your research and development to success.

With the expansion of the functional food market, notification requirements are becoming increasingly stringent. In particular, compliance with PRISMA 2020 has become mandatory, and the conventional approach is no longer sufficient. A team of professionals with extensive knowledge of the field will provide clear explanations of the latest notification trends, PRISMA 2020-compliant clinical trial design, and effective notification strategies, using actual examples.

AC-11 is the functional ingredient for food and cosmetic products, which promotes DNA repair. In addition to the effects such as collagen production, anti-wrinkles, beauty skin, and hair growth, human trials have confirmed its telomere-lengthening effect. We will be presenting the details in this presentation, so please come and join us!

We are pleased to report the latest information on our functional food ingredient “LiveOle® Lactic Acid Bacteria”.

For those who are struggling to expand their sales in Japan despite their success in the domestic market, or those who are considering exporting to Europe and the US from the outset, we will hold a presentation by representatives of multinational companies' Japanese subsidiaries, who will discuss the legal regulations involved and what is currently selling well in Europe and the US.

KAMEDA SEIKA will introduce functional rice-derived ingredients that can be used under the functional food labeling system, such as “Plant Origin Lactic Acid Bacteria K-1” derived from brown rice and “Plant Origin Lactic Acid Bacteria K-2” derived from sake lees. We will present research findings focusing on the effects on skin moisture and obesity improvement, as well as the latest status of compliance with the PRISMA2020 guidelines under the functional food labeling system.

Eggshell Membrane Peptide "NEM®" is a functional food featured around the global market now. The latest research for "Joint and Beauty Applications" to be presented.

We will explain the latest information about Seaberry Extract, an ingredient for urinary care for both men and women!

We will be unveiling this year's new ORYZA products for the first time! Please come and visit us!

We are pleased to introduce Fibnano®, a fermented nanocellulose derived from acetic acid bacteria using sugar beet molasses sourced from Hokkaido. This presentation will highlight Fibnano’s key features—uniform and long fibers, and its ability to form a three-dimensional network structure even at low concentrations—supported by data.We will also showcase real-world examples of how Fibnano is being applied in food products to enhance texture, stability, and functionality.

The latest research results in glycoscience will be presented. We will introduce the function of a special glycan component that activates the transcription factor Nrf2, upregulates various antioxidant, anti-inflammatory, and anti-stress gene expression regulated by antioxidant response sequences, and functions as a powerful protector of tissue cells.

Brain function activation materials lead to improved concentration and are useful for brain health ingredients and e-sports. There are data on eye-hand coordination and number-crossing tests, which are gaining attention. Aronia extract powder Brainberry contains more than 35% total polyphenols, over 25% cyanidin glycosides, and more than 15% cyanidin-3-galactoside.

We would like to introduce peptides derived from rice protein

Through our proprietary crystallization technology, we have successfully developed a highly porous sorbitol“Aeritol®”. This innovative material enables the tableting of previously difficult ingredients, as well as the powderization and fine dispersion of liquid oils. “Aeritol®”brings added value across a wide range of applications.

New Flavor Possibilities Expanding with PROCESS FLAVOR

The superheated steam drying and sterilization machine “JOSEN” upcycles "hidden food loss"—such as processing scraps, beverage residues, and off-spec produce. The process creates “Gulurico,” a high-value-added food powder, without compromising its original nutritional value or flavor. We introduce a circular food system that cuts disposal costs and creates new value, presented with concrete case studies.

Are you a food manufacturer considering or selling smoked foods and are you having trouble? Our soy sauce lees smoking material, the first of its kind in the world, may be able to solve the problems you're having with wood chips. If you're interested in smoking time, color, aroma, procurement risk, uniqueness, price, usage cost, and long life, please come visit us at booth 4-008.

The Tottori Institute of Industrial Technology has been conducting research and development on unique food tech technologies through the Tottori Prefecture project. We will introduce examples of developments that were difficult with conventional technologies, such as encapsulating acidic or high-sodium liquids. And we also developed new food materials that can be used as carbohydrate substitutes or thickening agent substitutes by combining okara particles.

It is reported that mannose prevents urinary tract infection caused by pathogenetic E. coli. Konjac potato is rich in glucomannan composed of mannose and glucose. We developed mannose ingredient for food by decomposing glucomannan from konjac potato.

Embassy of Canada in collaboration with Protein Industries Canada will introduce Canadian plant-based ingredients & foods, and recent trend.

We will introduce how Japanese health concerns have been changed in the last 5 years

Aging and lack of exercise weaken muscles, but activating muscles can rejuvenate the whole body. Professor Katakura of Kyushu University will give a lecture on anti-aging through muscle activation, focusing on the results of joint research with companies. All visitors will receive a free sample of the world's first egg white protein containing fem-elastin.

Kewpie has long been researching acetic acid bacteria, the bacteria that make vinegar, said to be the oldest seasoning in the world. We have succeeded in abundant cultivation and discovering the health benefits. Today we will introduce the latest evidence about "Gluconacetobacter hansenii GK-1", which can be claimed to "maintain immune function."

Chicken Breast Plasmalogen is a functional phospholipid material derived from chicken breast meat, and its effects on cognitive function has been studied. In this presentation, we will focus on the effect of Chicken Breast Plasmalogen in suppressing the accumulation of waste in the brain. Additionally, we will explain the antioxidant properties and sleep-promoting effects of plasmalogen.

Water Chestnut extract is an anti-glycation and frequent urination prevention ingredient extracted from the peel of the Water Chestnut peel. In this presentation, we will introduce the potential of Water Chestnut extract as an anti-glycation agent and a frequent urination prevention ingredient that can be expected to be effective for both men and women, based on clinical trial results, selected from 791 samples.

At Bio Actives we are intensifying our focus on Salacia Extract SG, which is fully compatible with the new PRISMA 2020 submission format. This ingredient has shown potential in helping to suppress postprandial blood glucose spikes, with a safety study conducted in Japan confirming its suitability for high-dose consumption. Furthermore, a placebo controlled clinical study aimed at evaluating its impact on body fat reduction is set to commence soon in Japan.

In the world of gut microbiota, where over 20,000 research papers are published annually, new studies are revealing exciting possibilities for health, cognition, and anti-aging. Why not join us in exploring how the gut—an active and proactive gateway to wellness—can offer clues to transforming our future? Discover the fascinating potential of gut microbiota and take a step toward a healthier tomorrow.

Japan’s first! Discover lactoferrin’s newly approved functional claims: relieving throat dryness and supporting immune function. Explore the exciting new potential of lactoferrin in everyday wellness by a unique approach that differs from lactic acid bacteria.

This seminar will be led by Professor Yada from the University of Tsukuba. Drawing on his extensive experience, Professor Yada will explain the challenges and solutions that arise when conducting evaluation tests on the themes of menopause and vague symptoms.

We are now selling a new pea-derived protein. This protein is made in Vietnam using Vietnamese peas as the raw material. It is a protein with low allergy risk and high nutritional value. We will also be introducing plant-derived collagen peptides extracted from rice and peas. Please come and listen!

BGG Japan is actively involved in astaxanthin clinical research and functional food registration. From pioneering the first vision-related claim in Japan’s system to exploring cutting-edge UV protection, we’re enhancing our supply capabilities and presenting new, strategic ingredient solutions that meet the growing demands of health-conscious consumers.

As consumer interest grows in women’s wellness and self-care, this seminar will explore key market trends related to thermal wellness, skin vitality, and iron support. These areas are gaining particular attention for their relevance to women’s health. We will also highlight the functional benefits of Nagase Viita’s proprietary ingredients: CTRAPEAK®, Fibryxa®, and Ascofresh®. Each offers unique physiological properties that help address these wellness needs and support innovation in health-focused product development.

From a disaster preparedness perspective, it is important to stockpile a generous amount of everyday processed foods and replenish them as they are consumed. There is a growing need to develop retort pouch foods that are highly nutritious and suitable for a wide range of people, and it is becoming increasingly important to procure ingredients broadly and stably. NAGASE, with its global operations, offers valuable procurement insights essential for enhancing your company’s corporate value.

A PRISMA2020-compliant ingredient with a unique mechanism—oral immune tolerance—that only UC-II® offers. It delivers targeted joint support, especially during movement or physical activity. UC-II® stands as the gold standard for undenatured type II collagen, unmatched by imitations.

Purple chrysanthemum (Enmeiraku) is one of the traditional ingredients that has been eaten in Japan for a long time. In addition to the research results that were previously reported, we will be presenting our efforts to obtain Foods with Functional Claims. Please join our presentation.

TEXTARCH is a modified starch that improves the crispiness of deep-fried foods. It can maintain a good texture, especially in packed products or when reheated by microwave. Furthermore, TEXTARCH can be used in bakery foods and noodles. We'll show examples of TEXTARCH's application in various food products.

Urolithin A, from ellagic acid, may boost hair health via cell renewal pathways.

Here we will introduce the Environmentally Friendly Wastewater Management by Consideration of SDGs. ”BN CLEAN®" is the safe Bio-cleaner, the main component of which is "BN Bacteria" making the degradation of the fat and deodorization of the bad smell . It also possesses the "Preventive Effect" in addition to "Cleaning Effect", and you can cut the cost of cleaning consignment.

“Kinokobushi®” is a new type of dashi ingredient that imparts a smoky aroma to mushrooms, inspired by the traditional production method of katsuobushi (dried bonito flakes). It enables the creation of authentic, rich flavor that was previously unachievable with conventional plant-based ingredients. Why not experience “Purebroth (Kinokobushi)”, which maximizes the umami of Kinokobushi® through a pressure extraction method—unlocking new possibilities for a wide range of product development?

Starch-based foods, commonly used in prepared dishes, often face issues such as stickiness, syneresis, and texture deterioration during processing steps like heating, cooling, freezing, and storage. These problems stem from physical changes in starch, including water absorption, gelatinization, and retrogradation. Using examples such as fried foods and white sauces, this presentation will showcase the specific benefits of adding SY-Glyster to stabilize quality and enhance product value.

Juiciness is a common challenge in plant-based meats. Focusing on the behavior of fat, we developed a fat-based ingredient that delays fat release during cooking. This creates a juicy mouthfeel and can also disperse as visible fat-like granules, resembling themarbled fat in salami. In this session, we will introduce these unique features with application examples in salami and hamburger patties.

CJ offers a variety of solutions as an umami solution provider. In this presentation, we will focus on masking and flavor enhancement using umami components with TasteNrich.

We are pleased to present the latest information on rice bran extract, "Komecosanol®". We will also share clinical trial data regarding "Liver Function" and "Skin Beauty".

Taffy, which has the ability to modify gluten with lutein, is a noodle modifier that improves the extensibility of noodle sheets, improves noodle firmness, and prevents noodles from becoming too soft when cooked in water. We are pleased to introduce Taffy, an unprecedented approach that can deliciously modify all types of noodles, from frozen to instant noodles, including udon, ramen, and pasta, at any processing temperature.

Based on NOF's emulsification and oil processing technologies, we will introduce products such as "Sauce Keep," which improves the appearance of deliciousness by emulsifying with simple mixing and suppressing oil separation, "Sluvis," which uses new technology to maintain the crispness of the batter, and "PS Base LT," which is based on vegetable oil but can add a richness. We will solve all of your problems and help you improve deliciousness.

"Ginger Extract Powder E" has been clinically shown to provide various health benefits. In this presentation, we will introduce the results of clinical trials as well as the characteristics of functional components found in ginger extract—namely 6-gingerol, 6-shogaol, 6-paradol, and 6-gingerdiol. At our exhibition booth, we will also provide the current status of compliance with “Foods with Functional Claims” system.

We will explain the importance of clinical trials for final products, based on the current status of Foods with Function Claims. We will also introduce key points of sleep studies and successful cases using our medical device-certified EEG device, "SleepScope," to propose methods for increasing the credibility and efficacy of your products.

Cordyceps include many species worldwide, most of which are parasitic on insects, and　have traditionally been used for promoting health and vitality. We are focusing on Cordyceps that grow on silkworm pupae and studying its functional effects. In this presentation, we introduce the results of a clinical trial evaluating its effect on testosterone levels and symptoms associated with male menopause.

"King Agaricus KA21" may support issues related to fertility, ovarian aging, and female menopause. This session will introduce its potential benefits with supporting scientific data. Effects on female hair growth and autonomic nervous system balance will also be discussed. We will present research on ovarian function currently under patent application, and explore its application in women’s supplement development.

In the femcare field, subjective symptom evaluation is common, but wearable device data is opening new possibilities. This seminar will showcase collaboration examples between TechDoctor, specializing in wearable data analysis, and Macromill, a food CRO.

Osaka Gas has succeeded in producing the ketone D-BHB by fermentation from food raw materials such as sugar.Fermented ketone D-BHB is introduced as a ketone that can be easily ingested under the product name OKETOA.We introduce the details of the product in the presentation, so please come and visit us.

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"TOP N FIT iCE" is a quality improver for rice products. This new product addresses issues that arise during frozen storage and after thawing. We will also present its effectiveness in enhancing the flavor of aged rice and improving yield rates, along with numerous application examples.

This article introduces phosphates, which contribute to reducing food waste. In the practical section, we will introduce how phosphates, used alone or in combination, can prevent discoloration of green vegetables and fruits, maintain freshness, prevent powder from caking, prevent rice from aging, improve the texture of bread and cake, prevent food from falling apart when boiled, control the speed of gelling agents, and improve shelf life by combining with bacteriostatic agents.

Yoshindo will focus on introducing the continuously release supplement “Coating Beads.” This technology controls the release behavior to keep the component in the blood for a long time. The characteristics of this technology will be explained using data. This is recommended for those who are looking for a new new formulation. In addition, the latest research results on Labre will also be introduced.

How can we ensure both supplement stability and consumer satisfaction? To prevent quality degradation caused by moisture, Colorcon offers a comprehensive and smart moisture control solution from three key perspectives: core formulation, film coating, and packaging.

We will be introducing enzymes that support the development of dairy and plant-based food products, accompanied by application examples.　We will also feature insights into how enzymatic solutions can add significant value to products, reduce costs, simplify production processes, and inspire innovative product development. We sincerely invite you to visit our booth and explore the opportunities our enzyme technologies can offer.

We are pleased to introduce “BOKENICS™,” a new plant-based ingredient derived from the “Japanese quince,” which has long been known as a fruit of longevity. “BOKENICS™” is a carefully selected ingredient that is expected to improve cognitive function. In this presentation, we will introduce the story behind “BOKENICS™” and its test results to convey its appeal!

We present our latest research findings: Delivering to the Large Intestine! We have developed a unique technology that enables probiotics to reach the large intestine alive and prebiotics, which are normally absorbed in the small intestine, to nourish the gut microbiota. Please check out this innovative approach to “Delivering to the Large Intestine”!

“API’s PLUS on” is our proprietary service that adds new appeal and value to health supplements by leveraging API’s unique formulation, processing, and ingredient-handling technologies. We propose technologies that help differentiate your products, making them easier to use and more effective in delivering health benefits.

β-Caryophyllene, a promising new ingredient extracted from clove, pairs perfectly with Sunsho Pharmaceutical’s proprietary formulations. Known for its anti-inflammatory and calming effects, this compound is gaining attention. In this presentation, we unveil new evidence discovered through our latest research, highlighting its potential in functional food development.