Sponsor and Exhibitors

The Taste Sensing System, featuring the world’s only sensor that mimics the human tongue, quantifies both basic tastes and subtle sensory attributes, enabling comprehensive taste evaluation of foods, beverages, and pharmaceuticals for applications ranging from product development and marketing to quality control and complaint analysis.

We showcase a range of analytical and measurement solutions and applications for the food industry.

As a total solution trading company serving a wide range of industries, we leverage our extensive network to help solve challenges in the food sector by connecting people, technologies, and innovation, creating new value and delivering tailored solutions to our customers.

Kitchen 360 is a new service that visualizes commercial kitchens. It scans the entire kitchen in 360-degree images and tags equipment information, repair history, and fixed asset data. Users can check and share the whole kitchen remotely, supporting kitchen management, renewal planning, BIM integration, and AI analysis.

We conduct research on the functionality and allergenicity of foods, and evaluate these using multiple evaluation systems. We can provide collaborative research services, including evaluation of the functionality and allergenicity of novel foods developed with food tech.

Allergy Management Service: Simply take a photo of a food label with a smartphone to quickly identify allergens. The service also enables the creation of multilingual allergy information websites.

Allergy Hearing System: A QR code-based system that collects information on foods customers cannot eat and helps identify suitable menu options.

Food Label Creation Support: Practical support for preparing food labeling drafts for food manufacturers that do not have dedicated quality assurance departments.

Implemented at more than 400 locations across Japan, including hotels, schools, and other facilities.

In Kyoto’s Sagano area, we restore traditional landscapes through the regeneration of Japanese red pine forests and bamboo groves while cultivating rice on abandoned farmland. By developing products from harvested rice and bamboo shoots and partnering with hospitality brands such as The Ritz-Carlton and Hilton, we create sustainable initiatives where enjoying food contributes to environmental conservation and the preservation of Kyoto’s natural heritage.

Kyoto Bunkyo University promotes project-based learning in partnership with local businesses and communities. This exhibit presents collaborative projects with the Kyoto Food Business Platform, featuring skewered wagashi developed using advanced freezing technology and initiatives utilizing imperfect agricultural products.

Nomura Foods showcases its vision of creating value through “Kyoto’s underutilized resources × FoodTech,” featuring high-value-added products made from local ingredients, advanced product development and processing technologies, and collaborative initiatives that support producers and promote a sustainable food cycle.

The food manufacturing industry faces challenges in skill transfer and quality assurance due to a shrinking workforce and rising food safety demands. To address these issues, Osaka Gas Co., Ltd. is developing DX technologies for manufacturing using food-sensing technology. This presentation introduces gas-sensing and non-contact sensing technologies for monitoring temperature and moisture.

At our exhibition booth, we will introduce services that support food safety and security, such as microbiological testing, foreign object inspection, and insect monitoring to prevent contamination by insect-derived foreign matter. Additionally, we will present our contract testing services for evaluating the functionality of substances found in health foods and functional foods.

ESPEC KURIYA Lab Co., Ltd. develops innovative food processing equipment by combining environmental control technology with advanced food processing techniques. Our products focus on key environmental factors such as temperature and pressure to improve food quality and processing efficiency.

We are engaged in initiatives to reduce food loss and expand food market reach, including overseas exports, by leveraging cutting-edge freshness-preservation technologies such as freezing and vacuum packaging. This exhibition showcases the activities of the Zero Food Loss Technology Association, its Freshness Preservation Technology Working Team, and associated products.

Patented in 49 countries, DENBA’s proprietary monopolar electric field technology powers “DENBA+,” a freshness-preservation system that helps reduce food deterioration and food waste. The same technology is used in “DENBA Health” to support well-being through ultra-low-frequency electric fields, with applications in medical facilities, wellness salons, and homes.

PACOON is an edible spoon made from underused ingredients such as off-spec vegetables and okara. Through co-creation with companies and universities, we turn food loss into new value and reduce plastic waste.

Mocafull offers a completely new and sustainable coffee experience by transforming coffee from something you simply drink into something you can eat. By expanding the possibilities of coffee through innovative coffee-based sweets, we create new ways to enjoy its rich aroma and deep flavor. Visit our booth to sample Mocafull and discover the excitement of this unique coffee experience.

We will showcase our compact dryer with DDS technology. We also offer custom conveyor and cart-type large machines tailored to your needs. Visit our booth!

Deferifericricin is an antioxidant peptide derived from koji mold discovered in sake brewing. Gekkeikan established a fermentation-based production process for food applications. This exhibit introduces its promise as a novel food tech ingredient, along with tastings of sake made using our unique yeast and koji breeding technologies.

LINNÉ is a fermentation collective that fosters food culture starting from sake brewing. In the spring of 2027, we will open our new brewery in Kiyomizu Gojozaka, Kyoto. At the event, you can sample a new kind of sake, brewed using traditional Japanese sake-making techniques with non-rice ingredients such as buckwheat, chestnut, and barley turned into koji.

From the Food Co-Creation Institute, dedicated to creating both deliciousness and health through food, we present functional confectionery made with health-promoting ingredients and wagashi specially designed for people with swallowing difficulties. These innovative products offer new possibilities for enjoying great taste while supporting health and dietary needs.

We provide small-lot OEM production of packaged rice using rice from producers across Japan. From just 60 kg of rice, we can produce 800 packs, including white rice, brown rice, multigrain rice, porridge, and sekihan. Made in our HACCP-compliant JFS-B certified facility, with fully customizable original packaging available.

With the hope that a baby's very first foods will be something truly good, "Kyo no ayumi" was born. Made with Kyoto-grown vegetables, it brings out each ingredient's natural flavor while honoring local farmers' care. Its name expresses the hope that children will grow up healthy, cherishing each day. Created by Kyoto farmers and university students, it is a complementary food brand from Kyoto.

Experience YUZUxRAMEN, a new plant-based ramen made with Kyoto-grown seedling yuzu. Developed in collaboration with Shichijunikou Co., Ltd., it features a rich broth combining the refreshing aroma of yuzu with authentic ramen umami. Enjoy a tasting and discover its potential for vegan diets, value-added regional products, tourism souvenirs, and export markets.

We are a tea manufacturing company celebrating our 190th anniversary this year. At this exhibition, we will showcase our activities within the "Tea" group of the Gakken Food Tech Co-Creation Platform, as well as our product development initiatives undertaken through a joint project with Doshisha Women's College of Liberal Arts.

Introduction to a theanine supplement utilizing tea stems; a by-product of Uji matcha production. Introduction to a Kyoto vegetable paste made from unused or off-spec produce. Exhibition of use cases for enzyme-treated pastes that retain the characteristics of the original agricultural products.

Through yeast research, we develop fermented and brewed foods that combine great taste and health benefits, including a health-oriented craft beer made with NAIST Yeast and yeast-based alternative proteins being researched as sustainable solutions to future food challenges.

Our group showcases activities focused on developing novel fermented products and utilizing underused fermentation by-products. Visitors can sample “Sake Lees Powder,” a shelf-stable and easy-to-consume product made from dried sake lees, offering a sustainable approach to food resource utilization.

This is a newly launched research group aiming to become a platform for delivering "authentic taste" to the next generation while carrying on Kansai's rich food culture and combining technology with our vision.

The culinary techniques, customs, and values of the Edo period continue to have a significant influence on our lives today. We view the Edo period as the dawn of Japanese food tech and have been sharing our findings on this topic. Once again, through the lens of Edo-period cuisine, we hope to provide insights that will help trace the evolution of Japanese food tech.

Foodtech Meister Co., Ltd. currently provides the Baumkuchen AI craftsman THEO to customers in the confectionery and food service industries, as well as to companies in a wide range of other sectors, enabling them to offer freshly baked Baumkuchen. THEO is an automated Baumkuchen baking machine that uses image analysis and AI technology to replicate the baking techniques of skilled craftsmen.