Food Tech Grand Prix 2024 | TECH PLANTER by LIVERNESS

NEWS

News

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

Grand Prix
News
Food Tech Grand Prix

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

News
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 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

Technology that contributes to the realization of a sustainable food industry

Application period

Screening Criteria

A panel of judges composed of LIVERNESS and its partners will review the following items

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

12/1[FRI].: 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.

6/22[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.

7/7[SUN].: 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.

10/5[SAT]: Food Tech Grand Prix

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

10Month～: Cooperation Discussion

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 2024

Location

center of a garage (1-16-3 Yokogawa, Sumida-ku, Tokyo)

Date & Time

Saturday, October 5, 2024, 13:00-19:00

Application period

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)
17:00-17:50: Review Time
17:50-19:00: Announcement of Judging Results and Award Ceremony
19:00-19:30: (cultural) exchange meeting

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.
Representative Director, UnlocX Inc.
Hirotaka Tanaka

After working at Panasonic, he joined McKinsey & Company, where he was engaged in growth strategy planning and execution, M&A, new business development, and venture collaboration, mainly in the high-tech and telecommunications industries. In 2023, he will start a new company, UnlocX, specializing in the theme of food.
Chief Officer, Health Science Business 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.
General Manager, New Business Development Department, J-Oil Mills, Inc.
Hiroki Fujiwara

After engaging in R&D of alcoholic beverages and beverage products at Kirin Brewery Company, Ltd. and introducing developed technologies to factories, he joined NineSigma, a consulting company, and engaged in consulting work related to R&D and new business development centering on open innovation. In 2023, he joined J-oil Mills, Inc. as General Manager of New Business Development Department, where he oversees new business development utilizing collaboration with industry, academia, and government.
Senior Manager, Business Development Division, Nishimoto Wismettac Holdings K.K.
Deputy General Manager, Product Engineering Department, Wismettac Foods, Inc.
Toshifumi Imada

Graduated from Kyushu University, Graduate School of Bioresource and Environmental Studies. Engaged in basic food research and technology development at a food manufacturer. After working in research planning and open innovation at a food service company, joined Wimettac Foods Corporation in 2020. He established the Product Technology Department and worked on various food technology issues with a focus on food preservation and freshness retention technology. 2024, he will concurrently assume the Business Development Division of Nishimoto Wismettac Holdings, 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.
Jutaro Hanagiri

After working in sales planning and domestic and international marketing at a major food manufacturer, he joined Japan Tobacco Inc. in 2018. After working in marketing of heated cigarettes, he has been in his current position since April 2023. He is mainly in charge of long-term strategy formulation and business development, and most recently has been promoting initiatives to provide new customer value with the BEYOND FREE brand in cooperation with operating companies.
Executive Officer, Nippon Ham Co.
Yasuyuki Oishi

Joined Nippon Ham Corporation in 1991. He was engaged in product development, technical research, and factory quality assurance in the ham and sausage division. Since 2023, he has been Executive Officer and General Manager of Quality Assurance Department, in charge of Central Research Laboratory and Customer Oriented Promotion Department.
Executive Officer, UR Linkage, Inc.
Hiroyuki Matsunaga

After 10 years of experience in the private sector, he joined the Japan Housing and Urban Development Corporation (now Urban Renaissance Agency) in 1997. Utilizing his experience in new town development, he was responsible for the creation of various projects such as urban renewal, earthquake reconstruction, and overseas expansion. Most recently, he served as Deputy General Manager of the East Japan Urban Renaissance Headquarters for four years, where he was involved in the coordination, project structuring, and promotion of about 100 projects, promoting variable and non-decisional urban development. Currently, as Executive Officer in charge of Corporate Planning at UR Linkage, he is working on the future of the company in the area of corporate planning.
President and Representative Director, Yoshinoya Holdings Co.
Yasutaka Kawamura

Born in 1968, Yoshinoya joined Yoshinoya D&C (currently Yoshinoya Holdings Co., Ltd.) in 1993, becoming President and Representative Director of Hanamaru Co. (current position).

FINALIST

finalist

Ethical Products Co.

Representative] Kaori Nagai

Granular compositions utilizing osmotic liquid conversion technology
This project is a challenge to utilize the granular composition manufacturing technology developed and patented in 2017 to broaden its application from ordinary food and beverage use to alternative food, health food, and nursing care food, and to make it widely useful for the maintenance and promotion of people's physical and mental health.
Real Tech Fund Award

Kinish Corporation

Representative] Hiroya Hashizume

Milk from Rice - Revolutionizing Dairy Products through Plant Molecular Agriculture
Kinish is revolutionizing dairy products with its unique rice biotechnology. It is possible to generate real milk protein from rice, thereby accelerating the replacement of dairy cows and ultimately creating a sustainable and delicious world.
Kirin Group Award

FERMECTES Corporation

Representative] Aya Nagauchi

Creating a Sustainable Food Culture with Bacillus natto Protein
Aiming at food production with low environmental impact, we focus on the functionality of Bacillus natto itself, a microorganism that supports traditional Japanese food. With its high protein content and food functionality such as water retention, the company aims to develop food products that can be applied to a variety of foods in addition to alternative proteins.
Sawyer Corporation

Representative] Tetsuji Ishigaki

UP 0 TECH® Challenge to a Circular Economy
Soy has its lineage in the koji manufacturing business that was operated in the Edo period, when a circular economy was realized. This time, by developing a unique fermentation process technology using koji and converting all materials into "food," the company aims to reconstruct a circular economy with zero waste and high added value.
Grand Prize / UnlocX Award

DigiTaste

Representative] Akito Kobayashi

Personal taste sensor to digitize and share tastes
Developed a method to measure the taste of liquids using a headset jack on a PC or smartphone. Since taste can be instantly digitized at ultra-low cost, each person will have a taste sensor, creating a world in which food quality can be measured, health can be managed, and food experiences can be shared.
LipiDream

Representative] Masato Abe

Development of a compact distillation column that refines and recycles waste oil on site
Develop a means of refining vegetable oil that has become waste oil after use in deep-frying dishes, etc., that incorporates decompression distillation or specific cracking reactions. It will be possible to recycle the oil as cooking oil again, or to design refining and synthesis focusing on the properties of individual components of the waste oil.
Shokei Living Labo

Representative] Motohiro Maebuchi

Health from the outside in! Development of hair growth supplements
The positive effects of a younger appearance on the person's inner health and mental health are considered important. We will develop a new hair-growth supplement based on soybean germ as a hair-growth product to realize a healthy aging society that looks and feels younger as well as extends healthy life expectancy.
JOYL Award

aminoCheck

Representative] Akimitsu Kugimiya

Development of Amino Acid Sensor Contributing to Agriculture, Livestock, and Food Fields
In food product development and quality control, amino acid concentrations can be measured to evaluate freshness, taste, and nutrition. This project aims to develop a compact device that can evaluate amino acids quickly, easily, and inexpensively "on the spot" and utilize it in the food, livestock, and fishery industries.
Tomo Food

Representative] Tatsuichi Fukumoto

Visualizing Food Manufacturing Processes with Electrical Measurement
To economically and hygienically produce personalized foods, which are increasingly in demand in the food manufacturing industry, we produce on-demand manufacturing equipment equipped with electrical measuring machines that enable in-line, non-contact measurement to deliver foods that meet individual preferences and needs.
Yoshinoya Prize

neutrifusion

Representative] Hideyuki Sato

Development of foods that improve the absorption of nutrients and functional ingredients
The gap between healthy life expectancy and average life expectancy has become a global problem. By integrating nanoparticle design technology and food engineering technology, we aim to develop functional foods that realize efficient absorption of functional ingredients and nutrients (Nutrition) to achieve a healthy world.
view age

Representative] Shigeki Kawakami

Breakthrough freshness evaluation technology to improve food loss around the world
The establishment of nondestructive freshness evaluation methods and aging visualization techniques for various foods such as fruits, meats, and flowers has made it possible to search for optimal storage and distribution conditions for all foods. We hope to contribute to the promotion of exports of Japanese agricultural products by introducing this technology.
Nipun Award / JT Award

Circulatory Failure Laboratory

Representative] Nobuhiro Zaimitsu

eliminate swelling from the world
Swelling decreases quality of life, but there are not many options for its prevention. We have created an animal model that exhibits symptoms of swelling, allowing us to conduct research to establish a prevention method. We hope to propose a method to prevent swelling in the near future.