NINZIA Inc. to Present at "Functional Lipid Seminar" Hosted by Lipidom Lab Inc. and Leave-a-Nest Co., Ltd.

NINZIA Inc. (Headquarters: Chuo-ku, Kobe City; CEO & CRO: Masahiro Yoridama) will be presenting at the "Functional Lipid Seminar ~New Ingredients Balancing Health and Deliciousness~" to be held on June 15, 2026, at the TAKANAWA GATEWAY Link Scholars' Hub Lab (LiSH Lab) within Takanawa Gateway City.

This seminar is organized by Lipidom Lab Inc. and Leave-a-Nest Co., Ltd., targeting companies in the food and healthcare sectors, researchers, startups, and local government officials. The day's theme is "What are new products that coexist health and taste?", with discussions planned on the potential of functional ingredients and next-generation foods.

Discussing Next-Generation Foods Aiming for Both Health and Food Experience

In recent years, as interest in extending healthy life expectancy and preventing lifestyle diseases grows, there is a demand for foods that not only have functionality but also balance deliciousness and the overall dining experience.

At this seminar, Lipidom Lab Inc., which is advancing research on functional ingredients utilizing lipid analysis technology, Koji Lab Inc., which is exploring new possibilities of koji mold, and NINZIA Inc., which is developing texture engineering technology utilizing konjac-derived materials, will present their respective research and development and commercialization efforts, followed by discussions.

Seminar Overview

[Name]
Functional Lipid Seminar: Unearthing New Value in Food Ingredients
~New Ingredients Balancing Health and Deliciousness~

[Date and Time]
June 15, 2026 (Monday) 17:00 - 19:00

17:00 - Opening, Lipidom Business Introduction
17:10 - Panel Session
18:30 - Closing & Networking

[Venue]
TAKANAWA GATEWAY Link Scholars' Hub Lab (LiSH Lab)

[Organizers]
Lipidom Lab Inc., Leave-a-Nest Co., Ltd.

[Target Audience]
Food companies, healthcare companies, venture companies, researchers, local governments, etc.

[Participation Fee]
Free

Application Form here → https://forms.gle/7N7NnCRQzP9LWAATA

Speakers

Masahiro Yoridama

CEO & CRO of NINZIA Inc. After graduating from Ritsumeikan University, he joined an agricultural startup after working for a major corporation. He researched Japanese food culture during his Master's program at Keio University Graduate School of System Design and Management. While developing nursing care related businesses, he launched a food tech business utilizing konjac technology, working on developing foods that overcome "dietary restrictions." Since April 2025, he has been enrolled in the Doctoral Program at Osaka University Graduate School of Engineering, pursuing research on konjac.

Hiroki Nakanishi (Representative Director, Lipidom Lab Inc.)

After serving as a Project Assistant Professor at the Graduate School of Medicine, The University of Tokyo in 2009 and an Assistant Professor at the Center for Biological Information Research, Akita University in 2010, he founded Lipidom Lab Inc. in December 2018. He has been engaged in R&D utilizing lipid analysis technology and concurrently served as a Visiting Associate Professor at Akita University School of Medicine and a Project Researcher at the National Center for Global Health and Medicine since 2020. Since 2022, he has been fully dedicated to his current role, aiming to realize a society where "the value of the lipidome changes the value of things." PhD in Pharmacy.

Daisuke Hagiwara (Representative Director, Koji Lab Inc.)

Obtained a Ph.D. in Agriculture from Nagoya University Graduate School. After working as a Special Postdoctoral Researcher at the Advanced Institute for Materials Research, Tohoku University, a Doctoral Researcher at DENSO CORPORATION, and a Project Assistant Professor at the Research Center for Pathogen and Environmental Medicine, Chiba University, he joined the University of Tsukuba in 2017. He has long been engaged in research on filamentous fungi and established Koji Lab Inc. in December 2024. Currently, he is engaged in business development exploring new applications for koji mold.

Masaki Ishikawa

Technical Development Leader, Tokyo Office, Lipidom Lab Inc.

Graduated from the Graduate School of Toyohashi University of Technology. Obtained a Ph.D. in Pharmaceutical Sciences while at the National Institute of Health and Nutrition. After working as a Postdoctoral Researcher at the Graduate School of Medicine, Akita University, and a Project Researcher at the Kazusa DNA Research Institute, he assumed his current position. He specializes in lipidomics and proteomics analysis using LC-MS and is engaged in R&D of comprehensive analysis technology for biological lipids. In addition to launching a lab at LiSH from 2025, he also serves as a Visiting Researcher at the National Institute of Infectious Diseases, National Institute of Health and Medical Research.

About NINZIA Inc.

NINZIA Inc. is a food tech company that pursues the potential of konjac, an ancient Japanese plant-based ingredient, to help everyone enjoy eating and enhance their well-being, overcoming "dietary restrictions" such as diabetes, obesity, and allergies.

Utilizing its proprietary konjac-derived material "NinjaPaste," the company offers "Texture Engineering Technology" that achieves binding and texture formation without relying on sugars, fats, or animal-derived ingredients. Its applications are advancing in a wide range of fields, including gluten-free foods, plant-based foods, and emergency preparedness foods.

[Company Profile]

Company Name: NINZIA Inc. (formerly: Sydecas Inc.)

Location: KiP, 56 Naniwa-cho, Chuo-ku, Kobe City, Hyogo Prefecture

[Representative]: Masahiro Yoridama, CEO & CRO

Business Description: 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/