Kin-pun
A new food source called "Kin-pun" has been developed by a start-up firm affiliated with Keio University. This innovative product is made from a powdered form of the bacterium used for natto, a fermented soybean dish popular in Japan.
Kin-pun can be easily incorporated into various food products, such as bread and noodles, to enhance their texture and flavor. The bacterium's cells are rich in protein, making Kin-pun a valuable source of this essential nutrient.
The development of Kin-pun is particularly significant in light of the projected global food and protein crisis due to climate change and population growth. This new food source offers a sustainable and efficient way to increase protein intake without placing additional strain on the environment.
Fermecutes, the company behind Kin-pun, is currently in talks with major food manufacturers to begin production under OEM contracts. They are also exploring the possibility of establishing mass production facilities in Indonesia and India.
The unique properties of Kin-pun, including its ability to improve food texture and aroma, have garnered positive feedback from chefs and food experts. Its potential applications extend beyond everyday meals, offering benefits for individuals with chewing difficulties or those requiring specialized diets.
With its high protein content, versatility, and potential for cost-effective production, Kin-pun holds promise as a valuable addition to the global food landscape. It offers a sustainable and innovative solution to address the growing demand for protein while contributing to a more secure and diverse food system.