FOOD TECH

Foodtech Grand Prix 2022

Standing up for solutions to society's problems
Food production, processing technologies, distribution systems, etc. that can realize a sustainable food industry
We will implement the technologies and thoughts of entrepreneurs and researchers in the food tech area into society together.

NEWS

News

2024/04/08 TECH PLANTER revamps its logo and evolves into a mechanism to further accelerate business creation.

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2023/12/04 Tech Planter 2024 call for entries is now open!

Agritech Grand Prix
Ecotech Grand Prix
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Deep Tech Grand Prix
News
Biotech Grand Prix
Food Tech Grand Prix
Marintec Grand Prix
Lifetech Grand Prix

【開催報告】フードテックグランプリ2023：最優秀賞はfabula株式会社が受賞

2023/10/16 Report】Foodtech Grand Prix 2023: Grand Prize Won by fabula Co.

Grand Prix
Food Tech Grand Prix

2022/10/18 Foodtech Grand Prix 2022 Preliminary Report: Grand Prize Winner is KOJI LABO

Food Tech Grand Prix

ABOUT

Outline of the event

point (e.g. of a statement)

Scientific and technological "seeds" are being created in universities, research institutes, and corporate laboratories, but it takes a lot of effort before they sprout into practical applications. The Tech Planter, organized by LIVERNESS and its partners, is an ecosystem that aims to serve as a planter to discover these seeds and help them sprout into businesses. The Foodtech Grand Prix 2022 is a program aimed at discovering and fostering technological seeds and entrepreneurs in the real tech field (food production, processing technologies, distribution systems, etc. that can realize a sustainable food industry).

Related Grand Prix :. Foodtech Grand Prix List

subject (of taxation, etc.)

Those who have a vision to change the world or improve the world based on the technological seeds in the real tech field and have a will to establish or develop a new business.
Individuals and teams are both welcome to participate, even before incorporation.
No limitation on the number of years of establishment, even if you are already a corporation. Even if you are close to mass production or PMF establishment, if you are planning to collaborate with partner companies, etc., it is acceptable.

Application Theme

Realization of a sustainable food industry

Application period

Tuesday, March 1, 2022 - Friday, July 8, 2022

Screening Criteria

A panel of judges consisting of LIVERNESS and Diamond Partners will review the following criteria

01novelty (patentability)
02feasibility
03Overseas Expansion Capabilities
04Are you going to change the world?
05passion

commendation

Grand Prize: (300,000 yen cash prize + right to receive 5 million yen business investment) 1
Corporate Prize: (200,000 yen) Approximately 10 prizes will be awarded.

SCHEDULE

Schedule

3/1[TUE]: Entry Start

this way (direction close to the speaker or towards the speaker)Please register as a member and fill out the web form to apply.
We also hold information sessions on a college-by-college and individual basis to encourage determination to enter and to teach tips on document preparation. Please feel free to contact us for more information.

6/25[SAT]: kickoff

RIVANES and its partners, as well as entered teams, will meet and mingle.
Business consultation and partnership development with each other will be available. Participation or lack of participation on the day of the event will not be considered.

7/11[MON]: 1st round: Application Screening

A panel of judges composed of LIVERNESS and its partners will review the documents.
You will be asked to submit information about your team, skills, passions, and vision for the future via web form and video.
All applicants will be notified of the screening results and provided with feedback on their applications.
In addition, individual interviews (also online) for presentation review will be conducted for those who wish to participate.

8monthfirst 10 days of month: Finalists determined

Interviews will be held for applicants who pass the document screening to brush up their presentations for the final round.
In addition, meetings can be set up with partner companies for the purpose of business consultation and developing partnerships.

10/15[SAT]: Food Tech Grand Prix

The 12 finalist teams that pass the document screening will be screened for presentation.

10Month～: Matching Support Period

After the Demo Day, the contact point between the venture and LIBANES will continue to be open for discussions on commercialization.
We handle a wide range of start-up issues, from incorporation to prototype development, financing, R&D, and more.
In addition, collaborative matching between ventures and partner companies has become more active to support business development.

PARTNER

ASSET

asset

ASSET01Riverness Communicator
ASSET02Partners
ASSET03Professional Supporter
ASSET04superfactory group

SUPPORT

Support

SUPPORT01Organize the purpose and vision of starting a business
SUPPORT02Brush up on your presentation
SUPPORT03Providing opportunities for business company collaboration
SUPPORT04Support for R&D and prototype development
SUPPORT05Support for knowledge and IP strategies
SUPPORT06finance

DEMO DAY

Grand Prix Outline

Grand Prix Name

Foodtech Grand Prix 2022

Location

Center of Garage (1-16-3 Yokogawa, Sumida-ku, Tokyo)

Date & Time

Saturday, October 15, 2022, 13:00-19:00

Application period

Tuesday, March 1, 2022 - Friday, July 8, 2022

Participation Target

Held on a closed, pre-registration basis (finalists, partner companies, professional supporters, Super Factory Group)

organizing

LIVERNESS Corporation

timeline

12:30-13:00: inauguration
13:00-13:30: Greetings from the Organizer
13:30-17:00: Presentation (Presenter①～⑫)
17:00-18:00: Review Time
18:00-19:00: Announcement of Judging Results and Award Ceremony

JUDGE

judge

head judge
Executive Officer and CRO, Liverness Corporation
Shuhei Tsukada

D. in Applied Biotechnology, Graduate School of Agricultural and Life Sciences, The University of Tokyo. D. in Agriculture. Participated in the management of RIVERNESS since 2003, when the company was in its early stages of establishment. After accumulating practical experience in experimental classes and various types of writing, developed and introduced advanced technologies in the agri-field, and launched a project to build an ecosystem for regional startups. He is committed to technology and business development in collaboration with major and medium-sized companies, venture companies, and researchers with a hands-on approach.
Suntory Global Innovation Center LimitedSenior Researcher, Research Promotion Division
Yuichi Suzuki

Born in Kitami City, Hokkaido, he joined Suntory in 1998. After working as a facilities engineer in charge of projects such as equipment installation at beer breweries, he worked in production planning, corporate planning, research planning, and business development before assuming his current position in April 2021.
Director and General Manager, Sanwa Research Institute, Sanwa Shuzu Co.
Hideharu Takashita

After graduating from the Faculty of Engineering at Hiroshima University in 1983, he joined Sanwa Shuzu Co. He graduated from the Graduate School of Advanced Materials Science and Technology, Hiroshima University in 2013, and became a director in 2015, and will assume his current position in 2021. He has been working on the search for the identity of barley shochu, a distilled spirit with a malted rice culture, and on the value creation of its by-product, fermented barley extract, through fermentation technology.
Managing Executive Officer, Sigmaxis Inc.
Hirotaka Tanaka

After working for Panasonic, McKinsey & Company, etc., he joined Sigmaxyz in 2005. Based on the mission of "Connecting Japanese technology, skills, and human resources to the world as the greatest value," he organized SKSJAPAN in the same year. Since then, he has been developing activities to build a food-related business co-creation platform. He is the organizer of SKSJAPAN, a board member of SPACE FOODSPHERE, an incorporated association, an outside director of Basefood Corporation, and an outside director of Cookpad Co.
Executive Officer, General Manager of Planning Division, Suzumo Kiko Co.
Kazunori Akita

Joined Suzumo Kikou Co., Ltd. in 2015 and assumed his current position in 2021. Through open innovation initiatives, he aims to solve various social issues in the field of food, and leads the company's efforts to realize its vision "Bringing the 'delicious' and 'warm' taste of food to people around the world".
Executive Vice President and Representative Director, Nippon Ham Co.
Nobuhisa Igawa

Joined Nippon Ham Corporation in 1985. After serving as General Manager of Food Service Business Department, Sales Division, Processing Business Headquarters, he was appointed as Representative Director and Vice President, General Manager of Processing Business Headquarters and Officer in charge of new business promotion in April 2021, and as Representative Director and Vice President, General Manager of Corporate Planning Headquarters and Officer in charge of Central Research Institute, new business promotion, and Hokkaido project promotion in April 2022.
Manager, Food Business Planning Office, Japan Tobacco Inc.
Satoshi Goto

Joined Japan Tobacco Inc. in 2011. After working in production management at a tobacco factory, he joined Table Mark Holdings, Inc. in the Corporate Planning Department, where he was involved in portfolio strategy, medium- to long-term management planning, group organizational restructuring, and sustainability planning, etc. He has been in his current position since August 2022. He is engaged in the formulation of long-term strategies and business development in the food domain.
Manager, Overseas Strategy & Innovation Team, Business Planning Department, Maruha Nichiro Corporation
Makoto Mitarai

Joined the company in 2002. After working in the Central Research Institute, Marketing Department, and Corporate Planning Department, he was in charge of open innovation and new business development in the Business Planning Department. 2018, he completed the Graduate School of Business Administration at Waseda University.
Meiji Holdings Co.
Executive Officer, General Manager of Research Strategy Management Department, Research Division, Meiji Co.

Keiko Kawabata

Graduated from the Department of Agricultural Chemistry, Faculty of Agriculture, University of Tokyo in 1989, and joined Meiji Seika Kaisha, Ltd. in the same year. Starting with research and development of enzymes for industrial use, he was engaged in planning and development of nutritional foods, beauty and health foods, functional research of food ingredients, and marketing. 2018, after serving as Director of Nutrition Research Department, Technical Research Institute, Research Headquarters, Meiji Co.
President and Representative Director, Yoshinoya Holdings Co.
Yasutaka Kawamura

Born in 1968, he joined Yoshinoya D&C Co. (present post).

FINALIST

finalist

Morus Corporation

Representative] Ryo Sato

Silkworm Functional Raw Material Mass Production Business to Save the Food Crisis
The company aims to solve the global food problem with the ancient Japanese silkworm by providing a large supply of functional raw materials with low environmental impact through a mass production system based on the construction of a silkworm mass production plant and the genome editing technology of Shinshu University, one of the world's most advanced silkworm research institutions.
Nippon Ham Award / Real Tech Fund Award

ASTRA FOOD PLAN Co.

Representative] Chihiro Kano

Upcycling of Food Residue by "Superheated Steaming Machine
The "superheated steamer," a drying device that combines superheated steam and hot air, upcycles food residues such as vegetable cores and peels that could not be processed in the past due to cost issues. The continuous and energy-saving operation has realized highly efficient production and low cost.
Beyond Science Inc.

Takumi Sato

Increase butyric acid bacteria by having intestinal bacteria produce ketones
Ketobiotics are proposed as a new prebiotic. If ketone bodies are produced in the intestinal bacteria and are the source of energy for them, the growth of butyric acid bacteria would be stimulated and the intestinal environment would be greatly improved.
SUZUMO Award

Gifmo Inc.

Representative] Masaru Morizane

Delisoftar, a care appliance that delivers eating pleasure and happiness
Developed a cooking appliance that makes meat and fish dishes overwhelmingly tender without changing their appearance or taste. Even those with reduced chewing and swallowing ability can eat their usual homemade dishes and commercially prepared and frozen foods by cooking with the "Deli-Softener" care appliance.
Sydecas Corporation

Representative] Masahiro Yoritama

Next-generation food derived from konnyaku that transcends all dietary restrictions
Using NinjaPaste, which enables control of food texture, moisture content, and nutritional value, the company is developing alternatives to flour, eggs, and dairy products. The company aims to go beyond various "food restrictions" such as diabetes, hypertension, and allergies.
JT Award / Maruha Nichiro Award

FingerVision Inc.

Representative] Yuki Nono

Automation of food serving by robot with tactile sensor
The core technology is "image-based tactile reproduction." It consists of a transparent, soft skin and a small camera, which, when mounted on the fingertips of a robot hand, enables the robot to perceive the force and slippage on the fingertips.
Brain Education Powdered Milk Development Group

Representative] Tetsushi Sadakata

Factors in Breast Milk that Influence the Brain Development of the Child
We found that a specific factor derived from the mother binds to specific cells in the brain of the offspring mice and affects brain development. We will examine whether the inclusion of this specific factor in milk is related to brain development and prevention of neurodegenerative diseases.
Meiji Holdings Award

Aisu Club

Representative] Jihisa Harada

Ice cream development that freezes at room temperature
Ice that maintains exactly the same properties as ice at around 0°C but without the cost will be realized at around 10 to 20°C. First, the technology will be established in cooperation with the food sector, and furthermore, it will contribute to the reduction of maintenance costs of skating rinks and further popularization of ice sports.
SIGMAXIS Award

Yoshiaki Miyashita Laboratory

Representative] Yoshiaki Miyashita

Creation of Taste Media
Taste display technology that reproduces flavors just as images are reproduced on a TV. TVs that taste when licked (Teleteast), home appliances that download flavors and automatically season them (Teleteat), and tableware that changes flavors at will have been realized.
Suntory Prize

Polysaccharide Nanoparticle Development Team

Representative] Ryo Suzuki

Development of health foods and vaccines with polysaccharide nanoparticles derived from natural products
We found that polysaccharide nanoparticles exist in the decoction of herbal medicines, and revealed that these nanoparticles can activate cells in charge of immunity. Currently, they are evaluating the development of functional foods using these nanoparticles and their application to cancer vaccines.
Yoshinoya Prize

CUHORT

Representative] Yukiharu Ogawa

Control of carbohydrate digestibility in rice
Modulate rice cellular tissue characteristics by applying special thermal manipulations during harvest-drying preparation of rice. This alters bioaccessibility to stored starch and controls carbohydrate digestibility after the rice has become rice.
Grand Prize / Iichiko Award

KOJI LABO

Representative] Daisuke Hagiwara

Koji Meat Substitution Saves the Planet
Against the backdrop of the environmental crisis and other factors, the food industry is in need of alternatives to livestock production. We position koji mold, a traditional fermenting microorganism, as a promising next-generation protein source, and propose an unprecedented alternative meat with taste and functionality that will attract consumers.