NINZIA Pancake Sensory Test Conducted in Singapore
NINZIA Corporation conducted a sensory test for its developing premix product "NINZIA Pancake" in Singapore in late March 2026. This low-GI, plant-based product, free of sugar and eggs and utilizing proprietary konjac-derived texture engineering technology, was evaluated for taste, texture, health image, and purchase intent, marking a significant step towards future overseas expansion and LGI certification.
📋 Article Processing Timeline
- 📰 Published: May 13, 2026 at 03:10
- 🔍 Collected: May 12, 2026 at 18:32
- 🤖 AI Analyzed: May 12, 2026 at 20:20 (1h 48m after Collected)
NINZIA Corporation (Headquarters: Chuo-ku, Kobe City; Representative Director, CEO & CRO: Masahiro Yoridama) conducted a sensory test for its developing premix product "NINZIA Pancake" in Singapore in late March 2026.
During this test, local participants tasted the product, and interviews were conducted regarding sweetness, texture, health image, and purchase intent.
Following the tasting, discussions were also held with participants to exchange opinions on the product's impression, ease of daily incorporation, and differences from existing pancake products.
**Verifying Taste, Texture, and Health Image Locally**
The "NINZIA Pancake" tested this time is a premix product under development that uses unique texture engineering technology and is free of sugar and eggs.
Amidst growing interest in health-conscious foods, the aim is to design a product that can be incorporated into daily life, considering taste and texture.
On the day of the event, while actually tasting the product, opinions were exchanged on topics such as:
- Perception of sweetness
- Impression of texture
- Healthy image
- Purchase intent
- Differences from existing products
Feedback from participants was also used to further validate future product development and overseas market expansion.
**Initiatives Aimed at Expanding into the Low-GI Sector in the Singapore Market**
In Singapore, interest in low-GI foods and health-conscious foods is growing, driven by increasing health awareness.
NINZIA is developing foods that focus on the "eating experience" itself, including texture and satisfaction, through its proprietary texture engineering technology utilizing konjac-derived ingredients.
Preparations are also underway for Low Glycemic Index (LGI) certification tests at Temasek Polytechnic.
Moving forward, we will continue to promote research and development and overseas expansion in the low-GI and plant-based sectors.
**About NINZIA Corporation**
NINZIA is a company that pursues the potential of "konjac," an ancient Japanese plant-based ingredient, to enable everyone to enjoy eating and enhance well-being, overcoming "dietary restrictions" such as diabetes, obesity, and allergies. We deploy our binding and texture creation technology, which does not rely on sugar, lipids, or animal-derived ingredients, as "Texture Engineering Technology," aiming to solve global health issues with Japanese food technology.
**[Company Overview]**
Company Name: NINZIA Corporation (formerly Sydecas Corporation)
Location: KiP, 56 Naniwa-cho, Chuo-ku, Kobe City, Hyogo Prefecture
Representative: Masahiro Yoridama, Representative Director, CEO & CRO
Business Activities: Texture Engineering: "Creating new forms of food"
Official Website: https://ninzia.jp/
Online Shop: https://store.ninzia.jp/
Official Japan Instagram: https://www.instagram.com/ninzia.jp/
During this test, local participants tasted the product, and interviews were conducted regarding sweetness, texture, health image, and purchase intent.
Following the tasting, discussions were also held with participants to exchange opinions on the product's impression, ease of daily incorporation, and differences from existing pancake products.
**Verifying Taste, Texture, and Health Image Locally**
The "NINZIA Pancake" tested this time is a premix product under development that uses unique texture engineering technology and is free of sugar and eggs.
Amidst growing interest in health-conscious foods, the aim is to design a product that can be incorporated into daily life, considering taste and texture.
On the day of the event, while actually tasting the product, opinions were exchanged on topics such as:
- Perception of sweetness
- Impression of texture
- Healthy image
- Purchase intent
- Differences from existing products
Feedback from participants was also used to further validate future product development and overseas market expansion.
**Initiatives Aimed at Expanding into the Low-GI Sector in the Singapore Market**
In Singapore, interest in low-GI foods and health-conscious foods is growing, driven by increasing health awareness.
NINZIA is developing foods that focus on the "eating experience" itself, including texture and satisfaction, through its proprietary texture engineering technology utilizing konjac-derived ingredients.
Preparations are also underway for Low Glycemic Index (LGI) certification tests at Temasek Polytechnic.
Moving forward, we will continue to promote research and development and overseas expansion in the low-GI and plant-based sectors.
**About NINZIA Corporation**
NINZIA is a company that pursues the potential of "konjac," an ancient Japanese plant-based ingredient, to enable everyone to enjoy eating and enhance well-being, overcoming "dietary restrictions" such as diabetes, obesity, and allergies. We deploy our binding and texture creation technology, which does not rely on sugar, lipids, or animal-derived ingredients, as "Texture Engineering Technology," aiming to solve global health issues with Japanese food technology.
**[Company Overview]**
Company Name: NINZIA Corporation (formerly Sydecas Corporation)
Location: KiP, 56 Naniwa-cho, Chuo-ku, Kobe City, Hyogo Prefecture
Representative: Masahiro Yoridama, Representative Director, CEO & CRO
Business Activities: Texture Engineering: "Creating new forms of food"
Official Website: https://ninzia.jp/
Online Shop: https://store.ninzia.jp/
Official Japan Instagram: https://www.instagram.com/ninzia.jp/