The 13th edition of Sustainable Food Night, a series devoted to sustainable food initiatives, was recently held at the Sustainable Food Museum in Toranomon. This event featured insightful discussions and tastings, emphasizing sustainable and plant-based food solutions.

UMAMI EGG Ingredient Highlight
A highlight of the event was the UMAMI EGG, a plant-based product, which was a central topic of discussion. This product's unique composition includes domestically produced konjac flour, tapioca starch, nutritional yeast, pumpkin powder, mandarin orange powder, rock salt, wood ear mushroom umami powder, carrot powder, and a blend of gelling agents (sodium alginate, carrageenan, locust bean gum), calcium sulfate, and magnesium chloride. This blend signifies a significant advancement in plant-based food technology.

Discussion Insights: Plant-Based Products in Japan
One of the key discussions focused on marketing strategies for plant-based products in Japan. It was suggested that labeling these items as "plant-derived eggs" could be more effective for factual representation and might lead to increased acceptance among Japanese consumers.

Guest Speaker at Talk Session
The event welcomed Mr. Hiroto Yamasaki, President of UMAMI UNITED JAPAN, as a guest speaker. He provided insights into the global trend of plant-based foods, particularly in Western countries, and discussed the potential for these products in Japan.

Tasting Session
A variety of plant-based foods were offered for tasting, including the UMAMI EGG, which replicates the flavor and functionality of eggs using 100% plant-based ingredients. Other food tech companies also provided tastings, including alcoholic beverages, showcasing delicious and socially responsible food choices.

Conclusion
Sustainable Food Night served as a vital platform for discussing the future of sustainable food. The insights gained, particularly about the UMAMI EGG and marketing strategies for plant-based products in Japan, highlight the growing relevance and potential of sustainable food innovations.

Event Details:

• Date & Time: December 21, 2023, [17:45 Reception Starts, 18:00-20:45]
• Venue: Sustainable Food Museum (Shintora Koya, https://visit-minato-city.tokyo/ja-jp/places/475), 2-18-7 Nishi-Shinbashi, Minato-ku, Tokyo (5-minute walk from Toranomon Station, Toranomon Hills Station, Uchisaiwaicho Station, and 10-minute walk from Shinbashi Station)
• Organizer: Sustainable Food Asia Corporation
• Program: Introduction to UMAMI UNITED JAPAN, Talk Session on "Plant-Based Spread Around the World: Will it Take Root in Japan?", and a Tasting cum Networking Session
• Talk Session Guests: Mr. Hiroto Yamasaki, President, UMAMI UNITED JAPAN
• Moderator: Mr. Satoshi Umino, Representative Director, Sustainable Food Asia Corporation