NINZIA Establishes US Subsidiary 'Ninzia Foodworks Inc' in Portland, Oregon

NINZIA (Headquarters: Chuo-ku, Kobe; CEO and CRO: Masahiro Yoridama) officially established its US subsidiary, Ninzia Foodworks Inc, in Portland, Oregon, on June 1, 2026. With the establishment of this new base, the company will begin full-scale expansion into the North American market, leveraging konjac-based high-performance ingredients and its proprietary texture-engineering technology.

NINZIA has been exploring the potential of konjac, a traditional Japanese plant-based ingredient, with the aim of transcending dietary restrictions such as diabetes, obesity, and allergies, and enhancing well-being for everyone. Previously, the company conducted market research in the US through pop-up events in Berkeley, California, and sensory testing at the Oregon State University Food Innovation Center. Having confirmed positive responses from local consumers toward food products and technologies based on traditional Japanese konjac, the company decided to establish a local entity to accelerate its business development in North America.

The selection of Portland, Oregon, as the new base was driven by several key factors: the strengthening of research and development through industry-academia-government collaboration, the region's high sensitivity and receptivity toward diverse food cultures, and its strategic logistics and transportation accessibility.

Moving forward, NINZIA will utilize Ninzia Foodworks Inc as its hub to drive product development, material supply, and collaborative research in the North American market. By implementing its proprietary texture-engineering technology that utilizes dietary fiber derived from konjac, the company will advance the social implementation of food technology originated in Japan, while promoting the development of food products that contribute to solving global health issues.