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 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.
The development of Kin-pun is particularly timely, as climate change and population growth are predicted to lead to a global food and protein crisis. This new food source could help to alleviate these concerns by providing a sustainable and protein-rich alternative to traditional food sources.
Fermecutes, the company behind Kin-pun, is currently seeking to start production of the powder under original equipment manufacturer (OEM) contracts with a major bread maker and a processed food company. They are also considering installing a plant to mass-produce the powdered bacterium in Indonesia or India.
The potential applications of Kin-pun are vast. It can be used to enhance the texture and flavor of various food products, and its high protein content makes it a valuable addition to the diets of people in need of nursing care. With its versatility and potential to address global food security concerns, Kin-pun is a promising new development in the food industry.