A New Food Source from Natto Bacterium
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 to ferment natto soybeans.
Kin-pun offers several advantages. It can be mixed into bread and noodles to add a chewy texture and a deep flavor. Additionally, the bacterium cells contain a significant amount of protein, making Kin-pun a valuable source of this essential nutrient.
With climate change and population growth posing a threat to global food security, Kin-pun has the potential to play a significant role in addressing future food shortages. Its high protein content and ability to enhance the flavor and texture of food make it a promising alternative to traditional protein sources.
Fermecutes, the company behind Kin-pun, is currently seeking partnerships with major food manufacturers to bring this innovative product to market. They are also exploring the possibility of establishing production facilities in Indonesia and India.
The development of Kin-pun is a significant step towards ensuring a sustainable and secure food supply for the future. Its unique properties and potential applications make it a promising solution to the challenges posed by a growing global population and changing climate.