Fermecutes Inc., a start-up venture connected to Keio University, has unveiled a groundbreaking food source named "Kin-pun," derived from a powdered form of a bacterium traditionally used in the fermentation of natto soybeans. This innovative approach involves incorporating the bacterium into bread and noodles to introduce a chewy texture and rich flavor profile, providing a unique culinary experience.
Yoshiaki Ohashi, the 52-year-old president of Fermecutes Inc., expressed his initial concerns about the potential odor issues associated with the bacterium's powder due to its association with the fermentation process of soybeans into natto. However, to his surprise, the bacterium significantly enhances the taste of food products it is added to, offering a novel culinary solution. The bacterium is not just a flavor enhancer but also a rich source of necessary proteins, reportedly constituting 70 percent of the microorganism's total makeup.
With a focus on addressing the looming challenges of climate change and the projected global food and protein crisis, Ohashi believes that the "Kin-pun" powder can play a vital role in meeting the nutritional needs of a growing population. Utilizing the bacterium's unique characteristics, Fermecutes aims to collaborate with major players in the food industry for the production of the powder, under original equipment manufacturer (OEM) contracts, by the end of the year. The company's strategic move towards mass production includes plans to establish manufacturing facilities in emerging markets like Indonesia or India to reduce production costs significantly.