[Industry-Academia Collaboration] UMAMI UNITED JAPAN Inc. and Tokyo Denki University Handa Laboratory Begin Joint Research on Replicating Plant-Based Alternative Egg Functions

UMAMI UNITED JAPAN Inc. (Headquarters: Shibuya-ku, Tokyo; Representative: Hiroto Yamazaki; hereinafter "the Company") is pleased to announce the commencement of joint research with the laboratory of Professor Akihiro Handa of the Department of Life Sciences, Faculty of Science and Engineering, Tokyo Denki University (President: Tadahiko Ibamoto), on technology to replicate 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, thereby accelerating 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 emulsification, playing an indispensable role in a wide range of foods including confectionery, bread, and processed foods. Beyond taste and nutrition, eggs are fundamental ingredients that support product quality and manufacturing by imparting physical properties, making them an infrastructural presence that supports food worldwide.

Meanwhile, in recent years, global concerns about egg supply instability and price hikes have emerged, driven by factors such as avian influenza outbreaks and soaring feed prices. Amidst this situation, research and development of alternative eggs using plant-derived ingredients are progressing, but replicating the complex functionalities of eggs remains a technical challenge.

Through this research, we aim to develop new technologies that more highly replicate the multifaceted functions of eggs by integrating the academic insights of Professor Akihiro Handa, who has advanced research on the physical properties and functions of chicken egg proteins, with our company's plant-based functional material development technology.

■Content of Joint Research

We will primarily address the following themes:

• Research on the development of manufacturing processes for plant-based egg alternative foods

• Research on the functional properties of plant protein-based egg alternative food ingredients and their impact on quality characteristics when added to food

This will enable us to reconstruct egg functions that have been difficult to replicate with conventional alternative eggs, aiming to provide new options for the food industry.

■Comment from Professor Akihiro 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 processed products, confectionery, bread, and processed meat products, primarily due to chicken egg proteins.

Leveraging our knowledge of chicken egg protein physical property control technology, we will develop manufacturing technologies and applications for plant-based protein products that will delight people worldwide.

■Comment from Hiroto Yamazaki, Representative Director of the Company

Replicating egg functions with plant-derived ingredients is a major technical challenge that has not yet been fully commercialized globally. Through joint research with Professor Akihiro 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 Akihiro Handa of the Faculty of Science and Engineering, Tokyo Denki University, who has extensive experience in research on egg protein physical properties and food applications, with the food technology expertise of UMAMI UNITED, which is advancing research and development of alternative eggs using plant-derived ingredients.

By applying research results on egg functions to plant-derived food technology, we will contribute to expanding sustainable food options. Furthermore, through industry-academia collaborative research activities, we aim to foster young researchers and highly specialized personnel who will lead the next generation of food science, and to disseminate Japan-originated food technology to the world.

■About Tokyo Denki University

Since its founding in 1907, the university has been fostering human resources 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, it develops education and research appropriate for the era as a comprehensive university of science and engineering.

https://www.dendai.ac.jp/

■About UMAMI UNITED JAPAN Inc.

A food tech company that researches and develops plant-based alternative eggs, advocating "Creating the future with ONE TABLE." It aims to scientifically replicate egg functions and become a new infrastructure for the food of the future.

Company Name: UMAMI UNITED JAPAN Inc.

Location: Lead Sea Shibuya Dogenzaka 5F, 1-16-16 Dogenzaka, Shibuya-ku, Tokyo

Business Activities: Development and sales of plant-based eggs, etc.

Established: March 9, 2022, UMAMI UNITED JAPAN Inc.

Corporate Website: http://jp.umamiunited.com/