#Japan #Chuo #Hasegawa Flavors #Egg Type Powder #Kokujuwa

Hasegawa Flavors Unveils New Alternatives at FABEX Kansai 2026

Hasegawa Flavors Co., Ltd., based in Chuo, Tokyo, is set to participate in the upcoming FABEX Kansai 2026, taking place from October 14 to 16. This annual event, focusing on desserts, sweets, and bakery goods in the Kansai region, promises to be an exciting showcase of innovative culinary solutions amidst rising raw material costs and growing interest in egg-free options. Hasegawa is particularly highlighting two remarkable new products: the Egg Type Powder and Kokujuwa®, specifically developed to meet the demands of modern food production while addressing supply risks and dietary needs.

Transforming Taste with Egg Type Powder

The Egg Type Powder introduces a groundbreaking method of replicating the taste and texture of eggs without using any animal products. Leveraging patented technology (Patent No. 7918865), this powder mimics the fresh, soft flavor of boiled eggs through scientific analysis of egg aroma components and the application of amino acids. This product not only allows manufacturers to cut costs associated with egg-derived ingredients but also offers a reliable alternative to mitigate supply chain risks. Additionally, it serves as a versatile solution for allergy-friendly recipes, allowing brands to cater to a wider audience.

At the Hasegawa booth, food samples will be available, showcasing how this egg-free powder can create a delicious, custard-like flavor in a floral paste.

Developer's Insight: “We focused on achieving a rich, layered representation of egg flavor that can be utilized not only in desserts but also in dishes like Japanese omelet or egg salads.”

The Richness of Kokujuwa®

Not stopping at egg alternatives, Hasegawa is also showcasing Kokujuwa®, a unique ingredient designed to enhance the richness and mouthfeel of food products without adding excess fat. By blending vegetable oils and enzymes, Kokujuwa® delivers a light creamy texture while providing a luxurious, buttery taste that many recipes desire. This ingredient proves to be effective even in small amounts, offering a satisfying flavor profile without compromising on the overall health of dishes by reducing the amount of fats used in recipes. Attendees will have the chance to sample margarine enhanced with Kokujuwa® to fully appreciate its capabilities.

Developer's Insight: “Kokujuwa® can be used in a wide range of food applications, allowing the inherent flavors of the product to shine through while significantly enhancing the overall taste experience.”

Event Details

FABEX Kansai 2026 promises to be a key event for those in the food industry, running from October 14 to 16 at Intex Osaka, Hall 1 & 2. Organized by the Japan Food Newspaper and the All-Japan Confectionery Industry Association, this exhibition will spotlight innovations that are shaping the future of food. Hasegawa Flavors invites food professionals and enthusiasts to visit booth 1C-08 for demonstrations and samples of their latest offerings.

Key Details:

• - Exhibition Name: FABEX Kansai 2026 / Kansai Dessert, Sweets & Bakery Exhibition
• - Date: October 14-16, 2026 (10:00 AM - 5:00 PM)
• - Location: Intex Osaka, Halls 1 & 2
• - Booth Number: 1C-08
• - Official Website: FABEX Kansai 2026

About Hasegawa Flavors

Founded in 1903 and established in December 1961, Hasegawa Flavors has over 120 years of history as a leading flavor manufacturer in Japan, dedicated to developing and supplying flavors for the food and beverage industry. Their corporate message, "Enhancing Life Through Senses," reflects their commitment to creating new value and enjoyment in everyday products through cutting-edge technology.

For more insights on Hasegawa Flavors and their offerings, visit their official website at Hasegawa Flavors.