Space Seed Holdings Participates in Sustainable Food Camp 2026 in Kuala Lumpur, Malaysia
Dr. Kengo Suzuki, CEO of Space Seed HD, participated in 'SFC2026' in Malaysia. He presented cutting-edge fermentation and health solutions, including sake-derived 'SAKESOME™' and the 'Dr. Kengo' wellness brand, targeting ASEAN's NCD challenges.
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- 📰 Published: April 15, 2026 at 07:50
- 🔍 Collected: April 14, 2026 at 23:31
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Space Seed Holdings Co., Ltd. (Headquarters: Minato-ku, Tokyo; CEO: Dr. Kengo Suzuki; hereinafter 'Space Seed HD') is pleased to announce that its representative, Dr. Kengo Suzuki (Ph.D.), participated in the 'Sustainable Food Camp 2026 (SFC2026)' held in Kuala Lumpur, Malaysia, on April 14, 2026.
At the event, he engaged with industry leaders, policymakers, researchers, and food-tech startups from 9 countries, exploring the potential for collaboration with local research institutions and companies to socially implement the group's fermentation and longevity technologies across the entire ASEAN region in the future.
SFC2026 is an annual co-creation platform hosted by Sustainable Food Asia (SFA) and co-hosted by Leave a Nest Malaysia. Gathering approximately 150 participants and 120 companies from 20 countries, it aims to translate ESG priorities into actionable business collaborations. This year, discussions focused on three key challenges: preventing non-communicable diseases (NCDs) through functional foods, circularity in food systems, and nutritional equity for vulnerable communities.
SAKESOME™: Introducing Fermentation-Derived Functional Nanoparticles to the ASEAN Health Market
Regenesome Inc., a subsidiary of Space Seed HD, is advancing research on 'SAKESOME™', functional nanoparticles derived from Japanese sake. Utilizing proprietary fermentation technology and Nanoparticle Tracking Analysis (NTA) technology, they presented at SFC2026 the potential of deploying this scientifically validated, fermentation-derived functional ingredient to the ASEAN market, where demand for health foods and beverages is rapidly expanding.
SAKESOME™ is a new category of bio-functional material that bridges Japan's traditional fermentation culture with advanced nanoparticle science. At SFC2026, discussions were held with prospective partner companies regarding the introduction of SAKESOME™-based functional products into Southeast Asian markets, including Malaysia and Indonesia.
(Image: Premium edible rice Junmai Daiginjo 'GO GRANDCLASS Uonuma Koshihikari Edition' containing sake-derived nanoparticle SAKESOME / Regenesome's 'Saisei Lab' brand supplement containing ergothioneine and SAKESOME)
Dr. Kengo Wellness Brand: Tackling Diabetes and NCD Challenges in ASEAN
Dr. Suzuki also shared the vision for the 'Dr. Kengo' wellness brand, developed by the Malaysian local subsidiary AT Life. The brand aims to alleviate the burden of non-communicable diseases (NCDs), particularly diabetes, which is becoming increasingly severe across the ASEAN region. According to the WHO, approximately 55% of global deaths are attributed to NCDs. In Southeast Asia specifically, the rapid dietary shift towards high-sugar, high-fat, and ultra-processed foods, combined with limited access to healthy alternatives, is driving up diabetes prevalence.
The Dr. Kengo brand is building a product line of functional foods and supplements based on scientific evidence, aiming to reduce disease risk through primary prevention before onset. Leveraging Dr. Suzuki's background and the group's fermentation and nanoparticle research capabilities, the brand provides affordable, evidence-based health solutions adapted to ASEAN's diverse food cultures and regulatory environments.
At SFC2026, discussions with corporate partners and policymakers highlighted how the Dr. Kengo brand could align with Malaysia's national nutritional agenda (Child & Family Nutrition 2023–2030) and ASEAN-wide NCD prevention strategies, focusing particularly on the development and distribution of Halal-compliant products.
Green Fermentation: Proposing Sustainable Fermentation Technology in Indonesia
Furthermore, at SFC2026, a proposal was made regarding 'Green Fermentation', a process that efficiently creates higher value-added products by adding microalgae to conventional fermentation processes. 'Green Fermentation', which is being considered for deployment in Indonesia, has the potential to yield multifaceted benefits for a market boasting Indonesia's abundant biomass resources, expanding bioeconomy policy support, and the world's largest Muslim population.
The green fermentation championed by Dr. Suzuki aligns well with renewable energy, local biomass feedstocks, and Indonesia's traditional fermentation knowledge (the culture of tempeh and tapai) alongside advanced bioprocess engineering. In the future, this approach aims to supply a wide range of fermented functional foods and ingredients for the ASEAN and global Halal markets.
At the event, he engaged with industry leaders, policymakers, researchers, and food-tech startups from 9 countries, exploring the potential for collaboration with local research institutions and companies to socially implement the group's fermentation and longevity technologies across the entire ASEAN region in the future.
SFC2026 is an annual co-creation platform hosted by Sustainable Food Asia (SFA) and co-hosted by Leave a Nest Malaysia. Gathering approximately 150 participants and 120 companies from 20 countries, it aims to translate ESG priorities into actionable business collaborations. This year, discussions focused on three key challenges: preventing non-communicable diseases (NCDs) through functional foods, circularity in food systems, and nutritional equity for vulnerable communities.
SAKESOME™: Introducing Fermentation-Derived Functional Nanoparticles to the ASEAN Health Market
Regenesome Inc., a subsidiary of Space Seed HD, is advancing research on 'SAKESOME™', functional nanoparticles derived from Japanese sake. Utilizing proprietary fermentation technology and Nanoparticle Tracking Analysis (NTA) technology, they presented at SFC2026 the potential of deploying this scientifically validated, fermentation-derived functional ingredient to the ASEAN market, where demand for health foods and beverages is rapidly expanding.
SAKESOME™ is a new category of bio-functional material that bridges Japan's traditional fermentation culture with advanced nanoparticle science. At SFC2026, discussions were held with prospective partner companies regarding the introduction of SAKESOME™-based functional products into Southeast Asian markets, including Malaysia and Indonesia.
(Image: Premium edible rice Junmai Daiginjo 'GO GRANDCLASS Uonuma Koshihikari Edition' containing sake-derived nanoparticle SAKESOME / Regenesome's 'Saisei Lab' brand supplement containing ergothioneine and SAKESOME)
Dr. Kengo Wellness Brand: Tackling Diabetes and NCD Challenges in ASEAN
Dr. Suzuki also shared the vision for the 'Dr. Kengo' wellness brand, developed by the Malaysian local subsidiary AT Life. The brand aims to alleviate the burden of non-communicable diseases (NCDs), particularly diabetes, which is becoming increasingly severe across the ASEAN region. According to the WHO, approximately 55% of global deaths are attributed to NCDs. In Southeast Asia specifically, the rapid dietary shift towards high-sugar, high-fat, and ultra-processed foods, combined with limited access to healthy alternatives, is driving up diabetes prevalence.
The Dr. Kengo brand is building a product line of functional foods and supplements based on scientific evidence, aiming to reduce disease risk through primary prevention before onset. Leveraging Dr. Suzuki's background and the group's fermentation and nanoparticle research capabilities, the brand provides affordable, evidence-based health solutions adapted to ASEAN's diverse food cultures and regulatory environments.
At SFC2026, discussions with corporate partners and policymakers highlighted how the Dr. Kengo brand could align with Malaysia's national nutritional agenda (Child & Family Nutrition 2023–2030) and ASEAN-wide NCD prevention strategies, focusing particularly on the development and distribution of Halal-compliant products.
Green Fermentation: Proposing Sustainable Fermentation Technology in Indonesia
Furthermore, at SFC2026, a proposal was made regarding 'Green Fermentation', a process that efficiently creates higher value-added products by adding microalgae to conventional fermentation processes. 'Green Fermentation', which is being considered for deployment in Indonesia, has the potential to yield multifaceted benefits for a market boasting Indonesia's abundant biomass resources, expanding bioeconomy policy support, and the world's largest Muslim population.
The green fermentation championed by Dr. Suzuki aligns well with renewable energy, local biomass feedstocks, and Indonesia's traditional fermentation knowledge (the culture of tempeh and tapai) alongside advanced bioprocess engineering. In the future, this approach aims to supply a wide range of fermented functional foods and ingredients for the ASEAN and global Halal markets.