[Joint Research] Project launched with Tokyo College of Biotechnology to advance applied development research of plant-based egg alternative ingredients.
Accelerating the evolution of plant-based eggs, taking Japan-born food tech to the world and into the food infrastructure through industry-academia collaboration.
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- 📰 Published: April 1, 2026 at 23:00
UMAMI UNITED JAPAN Inc. (Headquarters: Shibuya-ku, Tokyo; CEO: Hiroto Yamazaki; hereinafter 'the Company') has launched an industry-academia collaborative research project with Tokyo College of Biotechnology, Jikei Group of Colleges, concerning the development of food applications for plant-based egg alternative ingredients.
This project will promote practical application research in the food sector based on the plant-based egg alternative technology being developed by the Company. By connecting a deep-tech startup with the research environment of an educational institution, we aim to foster next-generation research talent capable of expanding Japan-born food tech research globally and to develop technology for a sustainable food future.
## Background of the Industry-Academia Collaboration
Stable egg supply has become a critical issue for the food industry, partly due to the spread of avian influenza. Furthermore, population growth, rising environmental awareness, and the spread of ethical consumption demand a response for a sustainable food supply. The issues surrounding eggs in this context are summarized as follows:
- **Supply instability (due to factors like avian influenza) and cost instability from price surges**
- ** 対応 to food diversity, including allergies and cultural backgrounds**
- **Growing need to respond to ethical consumption**
Eggs are a vital ingredient that supports food quality with their diverse functions such as emulsification, foaming, and coagulation. Replacing them requires reproducing these functions at a functional level. Therefore, practical and applied studies, including understanding material properties and optimizing processing methods, are essential.
Against this backdrop, the Company believes it is crucial to accelerate applied research and foster next-generation talent by collaborating with an educational institution that possesses a practical research environment and expertise in human resource development, as we work on redesigning egg functions using plant-derived ingredients.
## Project Overview
Based on the plant-based egg alternative ingredient technology developed by the Company, we will promote applied development utilizing the research and educational environment of the Tokyo College of Biotechnology. By introducing corporate research themes into the educational setting, we aim to achieve both practical R&D and human resource development.
The main research themes are as follows:
■ **Applied research of plant-derived egg alternatives in food**
As applied research utilizing the Company's foundational technology for plant-based egg alternative ingredients, we will conduct prototype development in multiple food categories such as bread, confectionery, and processed foods. We will evaluate the food functions of eggs, like emulsification, foaming, and coagulation, from a food processing perspective and verify their application potential in actual food manufacturing. Through this research, we aim to build practical food application models for plant-based egg alternative ingredients.
■ **Food function evaluation and analysis research**
We will verify the performance of the ingredients as a food material through component analysis, physical property evaluation, and processing suitability assessment, accumulating research data for implementation in the food industry.
## Social Significance
There are global expectations for expanding the food applications of plant-based egg alternative ingredients and developing new food processing technologies. Furthermore, by having young researchers directly involved in corporate research themes, it leads to the cultivation of next-generation food tech talent equipped with both scientific thinking and social implementation skills. By deploying technology born from Japan's research scene to the global food industry, we aim to contribute to the construction of a sustainable food system.
## About Tokyo College of Biotechnology
Tokyo College of Biotechnology, a part of the Jikei Group of Colleges, is a specialized training college providing practical education centered on experiments and research in biotechnology. In fields such as life sciences, regenerative medicine, pharmaceuticals, plants, brewing and fermentation, food, cosmetics, and materials, the college promotes problem-solving learning through industry-academia collaborations with companies and research institutions. It aims to cultivate the technical skills, inquiry skills, and professional outlook required in the field, fostering human resources who can succeed in society.
## About UMAMI UNITED JAPAN Inc.
Under the vision of 'Creating the Future on ONE TABLE,' we are a food-tech company engaged in the research and development of plant-based egg alternatives. We aim to scientifically reproduce the functions of eggs and become a new infrastructure for the future of food.
Company Name: UMAMI UNITED JAPAN Inc.
Location: Lead-C Shibuya Dogenzaka Bldg. 5F, 1-16-16 Dogenzaka, Shibuya-ku, Tokyo
Business: Development and sales of plant-based eggs, etc.
Established: March 9, 2022
Corporate Site: http://jp.umamiunited.com/
This project will promote practical application research in the food sector based on the plant-based egg alternative technology being developed by the Company. By connecting a deep-tech startup with the research environment of an educational institution, we aim to foster next-generation research talent capable of expanding Japan-born food tech research globally and to develop technology for a sustainable food future.
## Background of the Industry-Academia Collaboration
Stable egg supply has become a critical issue for the food industry, partly due to the spread of avian influenza. Furthermore, population growth, rising environmental awareness, and the spread of ethical consumption demand a response for a sustainable food supply. The issues surrounding eggs in this context are summarized as follows:
- **Supply instability (due to factors like avian influenza) and cost instability from price surges**
- ** 対応 to food diversity, including allergies and cultural backgrounds**
- **Growing need to respond to ethical consumption**
Eggs are a vital ingredient that supports food quality with their diverse functions such as emulsification, foaming, and coagulation. Replacing them requires reproducing these functions at a functional level. Therefore, practical and applied studies, including understanding material properties and optimizing processing methods, are essential.
Against this backdrop, the Company believes it is crucial to accelerate applied research and foster next-generation talent by collaborating with an educational institution that possesses a practical research environment and expertise in human resource development, as we work on redesigning egg functions using plant-derived ingredients.
## Project Overview
Based on the plant-based egg alternative ingredient technology developed by the Company, we will promote applied development utilizing the research and educational environment of the Tokyo College of Biotechnology. By introducing corporate research themes into the educational setting, we aim to achieve both practical R&D and human resource development.
The main research themes are as follows:
■ **Applied research of plant-derived egg alternatives in food**
As applied research utilizing the Company's foundational technology for plant-based egg alternative ingredients, we will conduct prototype development in multiple food categories such as bread, confectionery, and processed foods. We will evaluate the food functions of eggs, like emulsification, foaming, and coagulation, from a food processing perspective and verify their application potential in actual food manufacturing. Through this research, we aim to build practical food application models for plant-based egg alternative ingredients.
■ **Food function evaluation and analysis research**
We will verify the performance of the ingredients as a food material through component analysis, physical property evaluation, and processing suitability assessment, accumulating research data for implementation in the food industry.
## Social Significance
There are global expectations for expanding the food applications of plant-based egg alternative ingredients and developing new food processing technologies. Furthermore, by having young researchers directly involved in corporate research themes, it leads to the cultivation of next-generation food tech talent equipped with both scientific thinking and social implementation skills. By deploying technology born from Japan's research scene to the global food industry, we aim to contribute to the construction of a sustainable food system.
## About Tokyo College of Biotechnology
Tokyo College of Biotechnology, a part of the Jikei Group of Colleges, is a specialized training college providing practical education centered on experiments and research in biotechnology. In fields such as life sciences, regenerative medicine, pharmaceuticals, plants, brewing and fermentation, food, cosmetics, and materials, the college promotes problem-solving learning through industry-academia collaborations with companies and research institutions. It aims to cultivate the technical skills, inquiry skills, and professional outlook required in the field, fostering human resources who can succeed in society.
## About UMAMI UNITED JAPAN Inc.
Under the vision of 'Creating the Future on ONE TABLE,' we are a food-tech company engaged in the research and development of plant-based egg alternatives. We aim to scientifically reproduce the functions of eggs and become a new infrastructure for the future of food.
Company Name: UMAMI UNITED JAPAN Inc.
Location: Lead-C Shibuya Dogenzaka Bldg. 5F, 1-16-16 Dogenzaka, Shibuya-ku, Tokyo
Business: Development and sales of plant-based eggs, etc.
Established: March 9, 2022
Corporate Site: http://jp.umamiunited.com/
FAQ
Why is research on egg alternatives necessary now?
To address multiple issues surrounding eggs, such as supply instability and price hikes due to avian influenza, food allergies, and growing environmental awareness.
What is the specific goal of this joint research?
The goal is to advance research on applying plant-based egg alternatives to products like bread and confectionery for commercialization, while also training next-generation food tech talent.
What is the social significance of this project?
It aims to contribute to building a sustainable food system with technology originating from Japan. It also has significance in expanding food diversity to accommodate allergies and cultural needs.