Shoko Tsusho Proposes "Sustainable Food Ingredients" to Enhance Food Value at ifia JAPAN 2026
Shoko Tsusho will exhibit at ifia JAPAN 2026, proposing sustainable food ingredients that add value to food. During the exhibition, a seminar on plant-based and microbial proteins will also be held, explaining the potential of yeast-derived proteins and their applications in food.
📋 Article Processing Timeline
- 📰 Published: May 13, 2026 at 18:00
- 🔍 Collected: May 13, 2026 at 09:31
- 🤖 AI Analyzed: May 13, 2026 at 10:26 (54 min after Collected)
Shoko Tsusho Co., Ltd. (Headquarters: Minato-ku, Tokyo; Representative Director and President: Kentaro Watanabe; hereinafter "Shoko Tsusho")'s Chemical Products Division, Food Group, will exhibit at "ifia JAPAN 2026 (The 31st International Food Ingredients & Additives Exhibition and Conference)" to be held at Tokyo Big Sight from Wednesday, May 27 to Friday, May 29, 2026.
At this exhibition, we will primarily introduce food ingredients that bring added value such as "texture," "flavor," "functionality," and "physical property changes" to food, while also considering sustainability.
Furthermore, on the first day of the exhibition, Wednesday, May 27, 2026, we will hold a seminar on plant-based and microbial proteins, a topic of growing interest against the backdrop of global population growth and changes in food supply and demand. The seminar will explain the potential of yeast-derived proteins and their applications in food. We invite you to attend.
■ Background and Purpose of Exhibition
In recent years, "clean label," "environmental consideration," and "stable supply" have become important themes in product planning within the food industry. Shoko Tsusho leverages its strong partnerships, which enable direct procurement of ingredients from domestic and international manufacturers, to handle a wide range of food ingredients that combine functionality, supply stability, and reduced environmental impact.
At this exhibition, we will offer solutions to challenges faced by development, purchasing, and planning personnel, focusing on:
✓ Functional ingredients that lead to product differentiation
✓ Sustainable raw materials that meet environmental needs
✓ Application proposals that allow for a wide range of uses
■ Main Exhibits (Featured Ingredients)
Name | Features | Category
---|---|---
Fenugreek Seed Powder | A food ingredient with enhanced thickening properties from fenugreek, used in spices. Can be used as an excellent thickener in a wide range of foods. | Polysaccharides & Thickening Stabilizers/Gelling Agents / Quality Improvers/Processing Aids / Confectionery/Bakery Preparations / Other Spices/Herbs / Other Emulsifiers
Yeast, Yeast Extract | An animal-free, allergen-free food ingredient with salt-reducing effects. Can also impart meat flavor. | Yeast Extract / Yeast / Yeast/Enzymes/Microorganisms / Umami Seasonings / Seasonings / Spices/Herbs
Tree-derived Vanillin | A sustainably sourced, tree-derived vanilla-like flavor that offers stable supply. Reduces CO2 emissions by 90% compared to general vanilla-like flavors. | Flavors / Compounded Flavors / Other Flavors / Preservatives/Shelf-life Improvers / Other Preservatives/Shelf-life Improvers / Confectionery/Bakery Preparations
Cereals | Kellogg's products with stable supply. Low GI, high nutritional value, and good satiety allow for diverse product development. | Cereals / Confectionery/Bakery Preparations / Bread Ingredients / Health Function/Nutrition Related Ingredients / Dietary Fiber
■ Seminar Announcement
Shoko Tsusho will hold a seminar on high-protein yeast at a seminar organized by the host during ifia JAPAN 2026. Amid growing interest in plant-based and microbial proteins due to global population growth and changes in food supply and demand, this seminar will explain the potential of yeast-derived proteins and their applications in food.
【Seminar Outline】
Date: Wednesday, May 27, 2026, 14:30-14:55
Venue: Tokyo Big Sight Conference Tower 607
Category: Organizer's Planning Seminar "Understanding Protein from Scratch"
Title: "The Potential of Yeast Protein" Confirmed by Lallemand Inc.
Lecturer: Shoeb Syed M., Ph.D., Lallemand Inc.
*Lallemand Inc. (Company Name: Lallemand Inc., Address: Montreal, Quebec, Canada)
■ To Development and Planning Personnel
At Shoko Tsusho's booth, we will not only introduce individual ingredients but also propose ingredient utilization, including application proposals. If you are considering new product development or improving existing products, please visit us.
(Scene from Shoko Tsusho's booth at ifia JAPAN 2025)
A representative from Lallemand Inc., which manufactures yeast and yeast extract, participated. They not only explained the ingredients but also provided application proposals in response to questions from visitors.
Scene at the exhibition booth surrounding the Lallemand Inc. representative
■ About ifia JAPAN 2026 [Aifia Japan]
Exhibition Name: ifia JAPAN 2026 [Aifia Japan] The 31st International Food Ingredients & Additives Exhibition and Conference
Dates: Wednesday, May 27 - Friday, May 29, 2026, 10:00-17:00 (3 days)
Organizer: Food Chemical Newspaper Co., Ltd.
Detailed URL: https://www.ifiajapan.com/
Venue: Tokyo Big Sight West Hall/Conference Tower, 3-11-1 Ariake, Koto-ku, Tokyo 135-0063
Booth Zone: 1F25
Shoko Tsusho Co., Ltd.
Company Name: Shoko Tsusho Co., Ltd.
Address: Tamachi Station Tower N 31F, 3-1-1 Shibaura, Minato-ku, Tokyo
Representative: Representative Director and President
At this exhibition, we will primarily introduce food ingredients that bring added value such as "texture," "flavor," "functionality," and "physical property changes" to food, while also considering sustainability.
Furthermore, on the first day of the exhibition, Wednesday, May 27, 2026, we will hold a seminar on plant-based and microbial proteins, a topic of growing interest against the backdrop of global population growth and changes in food supply and demand. The seminar will explain the potential of yeast-derived proteins and their applications in food. We invite you to attend.
■ Background and Purpose of Exhibition
In recent years, "clean label," "environmental consideration," and "stable supply" have become important themes in product planning within the food industry. Shoko Tsusho leverages its strong partnerships, which enable direct procurement of ingredients from domestic and international manufacturers, to handle a wide range of food ingredients that combine functionality, supply stability, and reduced environmental impact.
At this exhibition, we will offer solutions to challenges faced by development, purchasing, and planning personnel, focusing on:
✓ Functional ingredients that lead to product differentiation
✓ Sustainable raw materials that meet environmental needs
✓ Application proposals that allow for a wide range of uses
■ Main Exhibits (Featured Ingredients)
Name | Features | Category
---|---|---
Fenugreek Seed Powder | A food ingredient with enhanced thickening properties from fenugreek, used in spices. Can be used as an excellent thickener in a wide range of foods. | Polysaccharides & Thickening Stabilizers/Gelling Agents / Quality Improvers/Processing Aids / Confectionery/Bakery Preparations / Other Spices/Herbs / Other Emulsifiers
Yeast, Yeast Extract | An animal-free, allergen-free food ingredient with salt-reducing effects. Can also impart meat flavor. | Yeast Extract / Yeast / Yeast/Enzymes/Microorganisms / Umami Seasonings / Seasonings / Spices/Herbs
Tree-derived Vanillin | A sustainably sourced, tree-derived vanilla-like flavor that offers stable supply. Reduces CO2 emissions by 90% compared to general vanilla-like flavors. | Flavors / Compounded Flavors / Other Flavors / Preservatives/Shelf-life Improvers / Other Preservatives/Shelf-life Improvers / Confectionery/Bakery Preparations
Cereals | Kellogg's products with stable supply. Low GI, high nutritional value, and good satiety allow for diverse product development. | Cereals / Confectionery/Bakery Preparations / Bread Ingredients / Health Function/Nutrition Related Ingredients / Dietary Fiber
■ Seminar Announcement
Shoko Tsusho will hold a seminar on high-protein yeast at a seminar organized by the host during ifia JAPAN 2026. Amid growing interest in plant-based and microbial proteins due to global population growth and changes in food supply and demand, this seminar will explain the potential of yeast-derived proteins and their applications in food.
【Seminar Outline】
Date: Wednesday, May 27, 2026, 14:30-14:55
Venue: Tokyo Big Sight Conference Tower 607
Category: Organizer's Planning Seminar "Understanding Protein from Scratch"
Title: "The Potential of Yeast Protein" Confirmed by Lallemand Inc.
Lecturer: Shoeb Syed M., Ph.D., Lallemand Inc.
*Lallemand Inc. (Company Name: Lallemand Inc., Address: Montreal, Quebec, Canada)
■ To Development and Planning Personnel
At Shoko Tsusho's booth, we will not only introduce individual ingredients but also propose ingredient utilization, including application proposals. If you are considering new product development or improving existing products, please visit us.
(Scene from Shoko Tsusho's booth at ifia JAPAN 2025)
A representative from Lallemand Inc., which manufactures yeast and yeast extract, participated. They not only explained the ingredients but also provided application proposals in response to questions from visitors.
Scene at the exhibition booth surrounding the Lallemand Inc. representative
■ About ifia JAPAN 2026 [Aifia Japan]
Exhibition Name: ifia JAPAN 2026 [Aifia Japan] The 31st International Food Ingredients & Additives Exhibition and Conference
Dates: Wednesday, May 27 - Friday, May 29, 2026, 10:00-17:00 (3 days)
Organizer: Food Chemical Newspaper Co., Ltd.
Detailed URL: https://www.ifiajapan.com/
Venue: Tokyo Big Sight West Hall/Conference Tower, 3-11-1 Ariake, Koto-ku, Tokyo 135-0063
Booth Zone: 1F25
Shoko Tsusho Co., Ltd.
Company Name: Shoko Tsusho Co., Ltd.
Address: Tamachi Station Tower N 31F, 3-1-1 Shibaura, Minato-ku, Tokyo
Representative: Representative Director and President