A New Food Source from Natto Bacterium
A groundbreaking 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 create 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 enhance the texture and flavor of these staple foods while simultaneously increasing their protein content.
The production of Kin-pun is highly efficient. The natto bacterium's remarkable ability to proliferate allows it to double in volume within an hour. This means that a single gram of the bacterium can be transformed into 16 tons of Kin-pun within 24 hours.
Fermecutes, the company behind Kin-pun, is currently seeking partnerships with major food manufacturers to bring this innovative product to market. They envision Kin-pun replacing a portion of the flour used in bread and noodles, providing a significant boost to the protein content of these everyday foods.
The potential applications of Kin-pun extend beyond bread and noodles. Its ability to improve the texture and aroma of food makes it a valuable ingredient for various culinary creations. Additionally, its ease of digestion makes it suitable for individuals with chewing difficulties, such as the elderly or those requiring nursing care.
With its high protein content, efficient production, and versatility, Kin-pun holds immense promise as a sustainable and nutritious food source for the future. Fermecutes' dedication to making Kin-pun widely available and affordable ensures that this innovative product has the potential to make a significant impact on global food security.