Shimadzu and NARO have been collaborating on joint research into functional ingredients in food products since 2019 Shimadzu Corporation and the National Agriculture and Food Research Organisation (NARO), in Japan, had opened the NARO Shimadzu Testing Laboratory in March 2022 in the Shimadzu Healthcare R&D Center. The collaboration aims to[Read More…]
Tag: japan
Japan reports mechanisms of bacteria-derived fibres in supporting gut health, preventing obesity
Researchers show that exopolysaccharide, a bacteria-derived prebiotic has many health-related benefits In a study recently published in the journal Gut Microbes, researchers from Kyoto University, Tokyo University of Agriculture and Technology, and Noster Inc. in Japan, report the mechanisms of bacteria-derived fibres in supporting gut health and metabolism and preventing obesity. Probiotic foods such[Read More…]
Japan establishes future creation consortium for cultured meat
Contribute to solving environmental and food problems, improving people’s health, and proposing future foods The Graduate School of Engineering, Osaka University, Shimadzu Corporation, Itoham Yonekyu Holdings Inc., Toppan Inc., and SIGMAXYZ Inc. have established “the future creation consortium for cultured meat.” The consortium focuses on concrete initiatives for practical implementation[Read More…]
Japan’s Sea Vegetable Company unlocks applications of seaweed as food ingredient
Sea Vegetable has succeeded in crossing seaweed and fermentation to create seaweed kombucha Sea Vegetable Company, a startup culturing seaweed in Aki, Kochi Prefecture, Japan, has announced the launch of Re-seaweed brand and will release its product “Aonori Shoyu” (seaweed sauce) on March 20 simultaneously in Japan and overseas. Re-seaweed is the brand name of[Read More…]
