[Industry-Academia Collaboration] Tokyo Denki University Handa Laboratory and UMAMI UNITED JAPAN Co., Ltd. Begin Joint Research on Functional Reproduction of Plant-Based Alternative Eggs

Tokyo Denki University (President: Tadahiko Ibamoto), specifically Professor Akihiko Handa's laboratory in the Department of Life Sciences, Faculty of Science and Engineering, is pleased to announce the commencement of joint research with UMAMI UNITED JAPAN Co., Ltd. (Headquarters: Shibuya-ku, Tokyo; Representative: Hiroto Yamazaki) on technology for reproducing egg functions using plant-based ingredients. Through this research, we aim to scientifically elucidate and reconstruct the functions of eggs, which play a crucial role in food processing, and accelerate the development of sustainable next-generation food materials.

Background of Industry-Academia Collaboration Eggs are food ingredients with diverse functions such as foaming, gelling, and emulsifying, playing an indispensable role in a wide range of foods including confectionery, bread, and processed foods. Beyond taste and nutrition, eggs provide physical properties, serving as a fundamental material that supports product quality and manufacturing, essentially acting as an infrastructural presence supporting food worldwide. However, in recent years, global concerns about egg supply instability and price surges have emerged due to factors like the spread of avian influenza and soaring feed prices. In this context, research and development of alternative eggs using plant-derived ingredients are progressing, but reproducing the complex functionalities of eggs remains a technical challenge. Through this research, we aim to develop new technologies that more highly reproduce the multifaceted functions of eggs by integrating the academic insights of Professor Akihiko Handa, who has advanced research on the physical properties of chicken egg proteins, with UMAMI UNITED JAPAN's plant-based functional ingredient development technology.

Details of the Joint Research We will primarily focus on the following themes: ・Research on the development of manufacturing processes for plant-based egg alternative foods. ・Research on the functional characteristics of plant protein-based egg alternative food materials and their impact on quality characteristics when added to foods. This will enable us to reconstruct egg functions that have been difficult to reproduce with conventional alternative eggs, aiming to provide new options for the food industry.

Comment from Professor Akihiko Handa, Tokyo Denki University Chicken eggs excel in heat coagulation, foaming, and emulsifying properties, and are used as ingredients in various foods such as egg products, confectionery, bread, and processed meat products, primarily due to chicken egg proteins. Leveraging our knowledge of physical property control technology for chicken egg proteins, we will develop manufacturing technologies and applications for plant-based protein products that will delight people worldwide.

Comment from Hiroto Yamazaki, CEO of UMAMI UNITED JAPAN Reproducing egg functions using plant-derived ingredients is a significant technical challenge that has not yet been fully commercialized globally. Through joint research with Professor Akihiko Handa's laboratory at Tokyo Denki University, we will scientifically elucidate egg functions and deliver new options to the global food industry as a Japan-originated food technology.

Future Outlook This joint research aims to deepen the scientific understanding of egg physical properties and functions, and to advance the research and development of plant-based eggs, by combining the specialized knowledge of Professor Akihiko Handa of our university, who has extensive experience in research on egg protein physical properties and food applications, with the food technology expertise of UMAMI UNITED JAPAN, which is advancing research and development of alternative eggs using plant-derived ingredients. We will apply research findings on egg functions to plant-derived food technology, contributing to the expansion of sustainable food options. Furthermore, through industry-academia collaborative research activities, we aim to foster young researchers and highly specialized professionals who will lead the next generation of food science, and to disseminate Japan-originated food technology globally.

Tokyo Denki University Since its founding in 1907, Tokyo Denki University has been fostering individuals who can contribute to the future of people and society through technology. This spirit has been continuously passed down, and while flexibly adapting to changes of the times, the university develops education and research appropriate for the era as a comprehensive university of science and engineering. https://www.dendai.ac.jp/

UMAMI UNITED JAPAN Co., Ltd. A food tech company that researches and develops plant-based alternative eggs, advocating "Creating the future with ONE TABLE." The company aims to scientifically reproduce egg functions and become a new infrastructure for future food. http://jp.umamiunited.com/