Food Tech Grand Prix 2021 | TECH PLANTER by LIVERNESS

NEWS

News

2024/10/07 Report】Foodtech Grand Prix 2024: Grand Prize Won by DigiTaste

Grand Prix
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Food Tech Grand Prix

2024/10/02 Foodtech Grand Prix 2024 to be held

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Food Tech Grand Prix

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

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

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

Agritech Grand Prix
Ecotech Grand Prix
Grand Prix
Deep Tech Grand Prix
News
Biotech Grand Prix
Food Tech Grand Prix
Marintec Grand Prix
Lifetech 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 2021 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

Monday, March 1, 2021 - Friday, July 9, 2021

Screening Criteria

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

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

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[MON]: 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.

6/26[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.

7/12[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.

10/16[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 2021

Location

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

Date & Time

Saturday, October 16, 2021, 13:00-19:00

Application period

Monday, March 1, 2021 - Friday, July 9, 2021

Participation Target

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

organizing

Leave a Nest Co., Ltd.

timeline

12:30-13:00: inauguration
13:00-13:30: Greetings from the Organizer
13:30～16:50: Final Selection Presentations (Presenter①~⑫)
16:50-17:50: Review Time
17:50-19:00: 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.
Representative Director, Cafe Company, Inc.
CEO of Good Eat Company, Inc.

Shujiro Kusumoto

In 2001, he established Café Company. In 2021, he established Good Eat Company with the aim of "connecting beloved foods from all over Japan to the future. He has also served as a member of the Cabinet Office's Cool Japan and other government committees, and as the representative director of the Higashi no Shoku no Kai, which aims to revive the food industry in eastern Japan.
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.
Managing Executive Officer, Sigmaxis Inc.
Smart Kitchen Summit Japan Organizer
Director, General Incorporated Association SPACE FOODSPHERE
Hirotaka Tanaka

After working for Panasonic, he worked for McKinsey & Company for 8 years, mainly in the high-tech and telecommunications industries, where he was involved in growth strategy planning and execution, M&A, new business development, and venture collaboration. In 2005, he joined Sigmaxyz and in the same year, he launched Smart Kitchen Summit Japan, aiming to create a new industry through the formation of a food-based business co-creation ecosystem. He has given numerous lectures in Japan and abroad, including at the Smart Kitchen Summit (SKS) in the U.S., and is actively involved in disseminating information through the media. He is the editor of "The Future of Food Tech" (Nikkei BP Research Institute, Inc., 2006) and co-author of "Food Tech Revolution" (Nikkei BP, Inc., 2008).
Director, Senior Managing Executive Officer, Suzumo Kiko Co.
Toru Taniguchi

In 2015, he joined Suzumo Kiko Co. After overseeing the Corporate Planning Department, he was appointed to the Board of Directors in 2019 (current position). He aims to solve various social issues in the field of food through open innovation initiatives, and leads the company's efforts to realize its vision of "bringing the 'delicious' and 'warm' taste of food to people around the world.
Director, Managing Executive Officer Nippon Ham Co.
Fumio Maeda

Joined Nippon Ham Corporation in 1988. After serving as president of a group company, he was in charge of domestic pork sales in the Meat Business Division. After serving as president of a group company, he was in charge of domestic pork sales at the Meat Business Division, and then oversaw the ham and sausage business and processed food business at the Processing Business Division. Currently General Manager of Corporate Planning Division, in charge of Central Research Institute, and in charge of Hokkaido Project Promotion.
Deputy General Manager, Food Business Planning Office, Japan Tobacco Inc.
Miho Gao Alice

Born in Hong Kong and raised in Australia, he graduated from the University of Technology, Sydney in 2005, completed his MBA at Keio University in 2008, and joined Sony Corporation in 2008, where he was in charge of corporate planning and business management. In 2014, he joined Japan Tobacco Inc. In 2017, he was transferred to Table Mark Holdings, a food subsidiary, where he was in charge of domestic and international business strategies.
President and Representative Director, Focus Systems, Inc.
Keiichi Mori

After graduating from the Faculty of Commerce at Keio University in 1989, he joined Deloitte Touche Tohmatsu Co. After working at a tax accounting firm, he joined Focus Systems Inc. in 1998. He utilized his previous experience to support the company from the accounting side, and was appointed as a director in 2006 and as a managing director in 2009. He served as Managing Director, General Manager of the Administration Division and General Manager of the Corporate Planning Office, and was appointed President and Representative Director of the Company in April 2011.
Executive Officer, General Manager of Development Department, Maruha Nichiro Co.
Satoshi Kokaji

After joining the company in 2003, he worked at a frozen food factory and engaged in product and technology development. He worked in the Product Technology Development Department and the Central Research Laboratory before assuming his current position. During his time at the Central Research Laboratory, he worked on projects involving industry-academia-government collaboration.
Executive Officer, Meiji Holdings Co.
Managing Executive Officer, General Manager, Research Division, Meiji Co.
Shigeru Taniguchi

Graduated from the Department of Agricultural Chemistry, Faculty of Agriculture, Kobe University in 1982, and joined Meiji Dairies Corporation in the same year. After joining the company, he was engaged in research and development of pharmaceuticals and milk and dairy products. Ltd. in 2011, and after serving as General Manager of Dairy Products Product Planning Department, Dairy Products Unit, Meiji Corporation, he has been in his current position since June 2019. At the Value Co-Creation Center of Meiji Holdings, he is engaged in promoting anti-aging research and strengthening immune enhancement research. He has served as Vice President of the International Life Science Research Organization and Vice Chairman of the Health Food Industry Council.

FINALIST

finalist

SIGMAXIS Award

CRUST JAPAN Co.

Representative] Hironori Yoshida

Fermentation Technology Turns Food Waste into Valuable Beverages
Based on his belief in a circular economy, he upcycles ingredients that would otherwise go to waste into valuable beverages through fermentation techniques and recipe development. So far, the company has developed delicious and sustainable products from Singapore, such as beer made from surplus bread.
Grand Prize / Suntory Award

Osaka Heat Cool Co.

Representative] Kenzo Iwanoh

New Eating Experience with Hot/Cold Tactile Interface
We will provide a new dining experience using the Peltier element interface by utilizing the "cross-modal to taste by temperature sense". The fusion of deep-tech and food experiences will create new attractions and markets.
Cafe Company Award

Smart Hundred Inc.

Representative] Minoru Sato

Promoting smart eating habits through 100 MHz electromagnetic wave defrosting
While quick freezing technology exists, there is no superior thawing technology. In this proposal, 100 MHz electromagnetic wave defrosting technology enables frozen foods to be defrosted quickly at any time and in required quantities, thereby promoting healthy, food-loss-free, and smart eating habits.
Nippon Ham Award / Maruha Nichiro Award

Alphatec Corporation

Representative] Yuichi Komai

Creation of Edible Materials by Innovative Alpha Technology
While interest in gluten-free food is growing, consumption of gluten-free rice continues to decline. We will develop an alternative to gluten-containing foods by using rice powder technology that enables easy alpha-formation (amorphization) of rice while eliminating the need to cook rice.
Cambright Corporation

Representative] Kazuma Inoue

Cloud ERP just right for small and medium-sized food manufacturing companies
It enables digitization of various operations such as product management, order management, inventory management, record management, and production management, as well as integrated management through IoT linkage, and contributes to DX for the food industry and small businesses by focusing on ease of use, connectivity, and low cost.
SUZUMO Award

ESCARE Co.

Representative] Masayoshi Nemoto

Visualization of nutritional status based on purchase history for optimal recommendations
One of the contradictions in nutrition management is that target values are determined but current values are unknown. We quantify nutrients based on purchase history at supermarkets and recommend ingredients, recipes, content, etc. for further optimization.
Cool Flyer Inc.

Representative] Koji Yamada

Cool fryer revolutionizing deep-frying cooking
Fried food" has economic problems due to deterioration, as well as safety issues such as oil splatter and oil mist. The cooling structure and heating control technology developed by our company will contribute to the world's food culture by solving all problems, such as halving the amount of oil used.
Tender Hearts Inc.

Representative] Ken Yomogogo

Production of a new type of thickening agent for preventing aspiration by utilizing rice flour
Using rice flour, we developed a thickening agent for people with feeding and swallowing disorders that is unheated, has the flavor of rice, and suppresses conventional chemical tastes and odors. It improves cohesion and reduces adhesion, bringing out the original taste of the food.
RTI Corporation

Representative] Yukiko Nakagawa

AI/Robotics for Improving Food Plant Productivity
Automation is progressing at manufacturing sites around the world, but there is still a lot of manual human work to be done. We have named this challenge "last one hand" and are working on AI/robotics solutions for food factories in the manufacturing industry.
JT Award / Meiji Holdings Award

Chef Tech

Representative] Shinjiro Umezu

High-precision food printer personalizes texture and taste
As we move toward a super-aging society, there is a need for food that is individually optimized for the health status and chewing ability of the elderly. Based on food printing technology that can draw with a line width of a few microns, this technology will be sublimated into the next generation of food with highly precise control of texture and taste.
Real Tech Fund Award

nanocat

Representative] Makoto Tokunaga

Controlling the aroma of alcoholic and other beverages using supported gold nanoparticles
Sulfur compounds in alcoholic beverages and other beverages often cause bad odor and difficulty in drinking. The complete and selective removal of sulfur compounds, which was considered difficult by conventional methods, has been overcome by the specific adsorption action of originally developed supported gold nanoparticles.
Focus Systems Award

High-pressure processed rice development

Representative] Tomoyuki Fujita

New high-pressure processed rice that retains nutritional and functional properties as an alternative to brown rice
The rice has been processed under pressure to permeate and transfer polyphenols, B vitamins, and other nutrients from the brown rice, resulting in a rice that tastes the same as white rice. Furthermore, continuous consumption of this rice has been shown to stabilize blood glucose levels and suppress chronic inflammation in the elderly.