Food Tech Grand Prix 2023 | TECH PLANTER by LIVERNESS

NEWS

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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
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Deep Tech Grand Prix
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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 is a program aimed at discovering and fostering technological seeds and entrepreneurs in the real tech field (food production, processing technology, 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

Wednesday, March 1, 2023 - Friday, July 7, 2023

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[WED]: 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.

6/17[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.

7/10[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.

10/14[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 2023

Location

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

Date & Time

Saturday, October 14, 2023, 13:00-19:00

Application period

Wednesday, March 1, 2023 - Friday, July 7, 2023

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
13:30-17:00: 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, LIVERNESS Co.
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.
General Manager, New Business Development Department, Asahi Quality and Innovations, Ltd.
Michio Hatori

Completed a master's degree in Applied Bioscience and Biochemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo in 1999. Joined Calpis Co., Ltd. and engaged in product development and peptide functionality research. Then, after working in marketing and product development for overseas business, after integration with Asahi Soft Drinks Co., Ltd. he will be in charge of mid- to long-term strategies at Asahi Quality and Innovations, Ltd. from 2019, and will be involved in new business development activities from September 2022.
Chief, Health Science Division, Kirin Holdings Company, Limited
Takeshi Kawakubo

Joined Kirin Brewery Company, Limited in 2009. After joining the company, he was engaged in technical development and production management of beer and chuhai products. Later, he was transferred to the New Business Division through an in-house recruitment system. Experienced the launch of the health science business centered on plasma lactic acid bacteria. Currently, in order to take on the challenge of developing the next mainstay business, he is in charge of service development for the intestinal bacteria business, which has the vision of "resolving people's "disadvantages" through intestinal bacteria regulation," as well as the development of new businesses through open innovation.
Research/Insight Specialist, Sigmaxis Inc.
Akiko Okada

Since 2017, he has been involved in ecosystem building activities in the food tech space. In addition to participating in the founding and subsequent planning and operation of SKSJAPAN, he has been involved in activities such as building food tech-related communities, deepening insights, and disseminating information. He is co-author of "Food Tech Revolution" (Nikkei BP) and co-author of "The Future of Food Tech" (Nikkei BP). He also supervised the publication of "The Future of Foodtech" (Nikkei BP Research Institute, Inc.).
Nipun Corporation
Executive Officer, General Manager, Central Research Laboratory and General Manager, Innovation Center, Central Research Laboratory
Kazuhiko Hazama

Born in Niigata Prefecture. After graduating from the Graduate School of Agriculture, Niigata University, he joined Nippon Flour Milling Co. Since then, he has been involved in food functionality research and the development of functional food ingredients, obtaining a degree in 2004. 2016, he established the Innovation Center, which is responsible for the search for new business seeds and their commercialization, and from June 2023, he will serve as Director of the Central Research Institute. He has been in charge of the Innovation Center since 2016, and has been the Director of the Central Research Laboratory since June 2023.
Deputy General Manager, Food Business Planning Office, Japan Tobacco Inc.
Satoshi Goto

Joined Japan Tobacco Inc. in 2011. After working in production management at a cigarette factory, he was transferred to Table Mark Holdings, a group company, and then to JT's Corporate Planning Department and External Relations Planning Office before assuming his current position in August 2022. He has been working on long-term strategy formulation and business development in the food domain.
General Manager, New Business Promotion Department, Group Strategic Promotion Division, Nippon Ham Co.
Kenji Takasaki

Joined Nippon Ham Corporation in 1993. After being assigned to the Processed Foods Division, he was in charge of product development and sales, then corporate marketing in the Corporate Task Force and Corporate Planning Department. After that, he was in charge of sales for a major convenience store, and from 2021, he has been in charge of starting up new businesses as General Manager of the New Business Promotion Department.
Deputy General Manager, Research Section 3, Central Research Laboratory, Maruha Nichiro Co.
Keiji Ihara

Born in 1974. After completing the Graduate School of Agriculture at Kyushu University, he joined Nichiro Corporation (currently Maruha Nichiro) in 1999. After joining Maruha Nichiro, he worked at the Central Research Laboratory, where he was mainly engaged in the development of functional ingredients from marine products and the development of marine products and food processing technologies, including technologies for manufacturing nursing food and controlling microorganisms in food products.
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

JT Prize

RelieFood, Inc.

Representative] SATO KANO

Realization of a world where everyone can enjoy food regardless of illness or creed
We aim to create a world where everyone can share delicious food and smile, regardless of food allergies, halal or other beliefs, which have doubled in the past 10 years, and to realize Japan's first food barrier free through technology to develop confectionery free of 28 specified ingredients.
Meiji Holdings Award

UBeing Inc.

Representative] Daiki Fukushima

Solving Food Problems with Transcutaneous Electrical Stimulation Taste Adjustment Devices
A project to support people who need to reduce salt intake to continue eating a low-sodium diet by utilizing transcutaneous electrical stimulation and taste sensation increase/decrease technology. By improving the eating experience, the project will naturally promote a low-sodium lifestyle and contribute to extending people's healthy life span, improving quality of life, and reducing medical costs. Aiming to provide equipment and applications.
Asahi Prize

Byte Bites Inc.

Representative] Ryosuke Wakasugi

Realization of transferable meals that can be enjoyed by anyone, anytime, anywhere
Development of a manufacturing system that reproduces the taste, shape, and texture of food by combining a 3D food printer with a seasoning function. Through the data processing of the cooking process, the company aims to create a world in which people can eat their favorite food anywhere they have a machine.
Grand Prize

fabula Corporation

Representative] Kota Machida

New construction materials made from food waste: local production for local consumption of garbage
With its proprietary technology, which can even build "houses of candy," the company produces a new material from food waste that is four times stronger than concrete. Through the widespread use of the new material, the company will promote the high added-value of garbage. In the future, all garbage will be converted into value, and a model of local production for local consumption of garbage will be established.
Kirin Group Award

cattle or horse trader

Representative】Shimizu Muneshige

Protecting the health of living organisms through the excretion of microplastics from the body
Microplastics (MP) are present not only in the oceans, but also in the atmosphere and in the food we consume every day. By developing food materials that rapidly remove orally ingested MP from the body, we will solve the issue of adverse effects of MP on marine organisms as well as human health.
Helmholtz

Representative] Takahisa Nishizu

Development of equipment to evaluate deliciousness by analyzing taste, aroma, and texture
In addition to the conventional concentration of substances in saliva (taste) and volatile substances (aroma), we are developing an artificial mastication device that can measure the physical response (mechanical stimulation) of a food mass caused by mastication movement, which we developed independently. Derive response function with human sensory evaluation to scientifically elucidate "deliciousness".
Nippon Ham Award / Real Tech Fund Award

air sugar

Representative] Yutaka Tabata

Sugar production from air and water
Airborne CO₂To develop and commercialize electrochemical and catalytic chemical technologies for the chemical synthesis of sugars (food) from By realizing a completely new food production route that does not depend on agriculture, we will take on the challenge of solving global issues of the 21st century, such as food and energy problems.
Maruha Nichiro Award

P-SOMU

Representative] Shinjiro Ogita

Producing the future of food through new cellular agriculture of plants
Securing plant resources for "food" and "shelter," which are essential for us, has entered a new phase. Our team would like to globally provide a mechanism for building diverse units that can provide new resources through cellular agriculture based on our unique cell creation and manipulation technology as a core.
Zensorics

Representative] Eugenio Otal

Breaking the poverty barrier with low-cost fluorine sensors
People in Africa are facing severe water shortages, and due to inadequate water supply infrastructure, they draw water with high fluorine concentrations every day. To change this situation and make local communities healthier and more prosperous, we have developed a fluorine sensor. A water purification system is currently under development.
Sigmaxis Award / Nipun Award

Food Aid

Representative] Takahiro Adachi

Food-based health strategies targeting microscopic abnormalities
Extending healthy life expectancy through innovative health strategies based on the concept of prevention and treatment with food by targeting the most sensitive microscopic biological abnormalities established independently.
Yoshinoya Prize

Up Tongue Func

Representative] Makoto Ohmoto

Establishing Healthy Eating Habits through Regulation of Taste Receptor Cell Development
By promoting the development and differentiation of taste receptor cells and increasing the number of receptor cells, we expect to induce the same level of taste with less carbohydrate, fat, and salt than before. We would like to develop such factors and contribute to the establishment of tasty and healthy eating habits.