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Nippon Paper Industries Co., Ltd.

Booth No.	4-098

Demonstration

Materials that support shape retention in reduced-egg formulations, help prevent protein aggregation, and enhance taste through masking effects.

Cellulose nanofibers help improve shape retention in reduced-egg formulations and suppress protein aggregation. Stevia enhances taste through its masking effect while supporting calorie reduction. ICB Board combines light weight with greater design flexibility than wood, supporting diverse product development.

Product / Service	cellenpia®　New Products Stevia ICB Board
URL	https://www.nipponpapergroup.com/english/

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