A New Food Source from Natto Bacterium
A new food source called "Kin-pun" has been developed by Fermecutes Inc., a start-up affiliated with Keio University. This innovative product is made from a powdered form of the bacterium used for natto, a traditional Japanese fermented soybean dish.
Kin-pun offers a unique solution to the looming global food and protein crisis. The bacterium's cells are packed with protein, making it an excellent source of essential nutrients. By incorporating Kin-pun into bread and noodles, the powder can significantly increase the protein content of these staple foods without adding to the environmental burden.
Fermecutes is currently working with major bread and processed food companies to bring Kin-pun to market by the end of the year. The company is also exploring the potential of Kin-pun in other applications, such as meals for consumers in need of nursing care.
The development of Kin-pun is a testament to the power of scientific innovation in addressing global challenges. By harnessing the unique properties of the natto bacterium, Fermecutes has created a sustainable and nutritious food source that has the potential to make a significant impact on the world.