As global temperatures rise,
plant-based foods are gaining attention
as eco-friendly alternatives to move closer to a more sustainable world.
However, due to their distinct taste from animal-based foods,
many people hesitate to purchase plant-based products,
and even if they do, they may discontinue buying them afterwards.
Addressing this challenge, we have focused on the ubiquitous
presence of milk in many people’s daily lives.
Leveraging the technology of plant molecular farming,
Kinish has developed special rice that produces milk proteins.
This technology not only excels in taste but also brings new possibilities to food production focused on sustainability.
We continue to innovate towards
a sustainable future, starting with deliciousness and extending to building
a gentler footprint on Earth.
The worsening global warming is affecting the food industry, prompting a search for alternatives to cattle in order to move closer to a sustainable world. Among these, plant-based milk is gaining attention as a substitute for milk, which is deeply integrated into daily life. However, the
taste of plant-based milk is often considered inferior to that of dairy milk, posing a challenge that must be overcome for plant-based milk to be used regularly.
Utilizing plant molecular farming on dwarf rice plants, standing at just 20cm (8 inches) tall, we generate milk proteins directly from rice. These rice plants are cultivated in large quantities in plant factories, enabling us to deliver creamy
and delicious dairy alternatives to many, without relying on cows or other animal sources.
By utilizing both 20cm dwarf rice and Kinish’s proprietary technology,
it becomes possible to mass-produce this special rice variety.
Our products replicate the taste that is on par with conventional dairy products.
We are developing creamy and flavorful ice cream by combining milk proteins with sweetness derived from rice starch.
By using Kinish’s milk proteins, it’s possible to create a melty alternative cheese. Depending on the recipe, various types of flavors can also be produced.
At Kinish, we gather experts in food-related strategy, operations,
technology, and
product development.
Hiroya Hashizume (Zume)
Founder & CEO
Founded Kinish after working in strategic consulting at a global management consulting firm and serving as the business development director at a global food company
Atsushi Shibuya
COO
He led the development of the food business at a general trading company and later worked on launching social issue-focused businesses at a consulting firm. His expertise lies in implementing businesses that combine food with addressing societal challenges.
Shimpei Ichikawa
Head of Vertical Farm
He has extensive experience leading vertical farm operations in major Japanese and international companies, bringing seasoned expertise in plant factory management.
Prof. Takehiro Masumura
Advisor for Plant Molecular Farming
Professor of Kyoro Prefectural University in Japan. His research expertise lies in analyzing the molecular mechanisms of rice seed formation.
Prof. Toyoki Kozai
Advisor for Vertical Farming
Honorary Chairman of the Japan Plant Factory Association. A globally renowned researcher in the field of plant factories, pioneering plant factory technology.
