Fermecutes

Fermecutes, Inc. is a Japanese biotechnology company established in July 2021 by CEO Yoshiaki Ohashi. As a startup from Keio University, the company focuses on addressing potential global food scarcity by developing sustainable protein alternatives derived from natto bacteria (Bacillus subtilis var. natto).

The company's core business revolves around a proprietary, large-scale cultivation technology that utilizes food by-products like rice bran as a culture medium for the bacteria. This process creates a versatile, protein-rich powder branded as kin-pun®. This primary food ingredient is designed to have a lower environmental impact compared to traditional agriculture and livestock farming, as it does not require sunlight or extensive land. The resulting powder is gluten-free, high in protein, and can be used in a wide variety of applications, such as partially replacing wheat flour in bread and noodles to increase protein content. The product also possesses functional properties like high water absorption and can create a sense of satiety.

Fermecutes' business model includes the production of its natto bacteria-based food ingredients and the development of secondary processed foods and recipes. The company, headquartered in Tsuruoka, Japan, has received funding from investors such as Keio Innovation Initiative and Lacto Japan Co., Ltd. to enhance its research and development and establish a mass production system. Its name is a portmanteau of "fermentation" and "firmicutes," the bacterial phylum that includes natto, reflecting its mission to utilize the power of these microorganisms.

Keywords: alternative protein, food technology, natto bacteria, fermentation, sustainable food, Bacillus subtilis, protein powder, food ingredients, upcycled food, kin-pun, food by-products, biotechnology, functional food, circular economy, protein enrichment, food research, microbial fermentation, sustainable agriculture, food processing, gluten-free protein