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NINZIA at SusHi Tech TOKYO 2026

NINZIA, headquartered in Kobe, Japan, recently made a significant mark at Asia's largest global conference, SusHi Tech TOKYO 2026, held at Tokyo Big Sight from April 27 to 29. The event, a prominent innovation gathering, featured NINZIA's initiatives under the Foodα X Tokyo umbrella, where they participated in discussions and showcased their unique food technologies.

Engaging Sessions and Discussions

On April 27, NINZIA took the stage to join diverse speakers from urban development, food manufacturing, and startup support under the theme “Food, City, and Cutting-Edge Technology: A Glimpse into Foodα X Tokyo.” The session sparked vibrant conversations about social implementations and collaborative projects within the food sector.

A highlight of the session included the introduction of NINZIA BOSAI, a circular stockpiling model developed in partnership with Ikeda Toukakougyou, emphasizing disaster preparedness in food utilization. Instead of categorizing emergency food as solely for crises, this model advocates for active rolling stock - a concept that encourages integration within daily consumption practices.

By introducing plant-based, shelf-stable foods, NINZIA aims to bridge gaps between everyday meals and emergency provisions. The company’s vision encourages people to enjoy foods that cater to their needs even in situations of adversity.

Open Innovation Area Experience

During the public day on April 29, NINZIA showcased its innovative food technologies in the Open Innovation Area. Visitors to their booth had the opportunity to sample exciting products like the Ninja Cracker and Granola, both made with NINZIA's signature ingredient, NinjaPaste, derived from konjac—a traditional Japanese plant. This served as an excellent illustration of NINZIA's commitment to introducing novel, health-conscious options to a wider audience.

Texture Engineering for Everyone

NINZIA's impressive Texture Engineering technology focuses on harnessing the potential of konjac, enabling the creation of foods that do not rely on sugar, fat, or animal ingredients for binding, molding, or texture. This innovation facilitates the production of gluten-free, plant-based, and emergency foods, catering to a broad spectrum of dietary needs.

The company envisions a world beyond dietary restrictions caused by diabetes, obesity, and allergies, striving to allow everyone to enjoy food while enhancing their well-being. They aim for the global implementation of Japanese culinary technology to address health challenges around the world.

About Foodα X Tokyo

Foodα X Tokyo is a project adopted by Tokyo's TiB Catapult Initiative, aimed at integrating startups, corporate entities, and urban developers to advance sustainable food practices. Through on-the-ground experiments and collaborative efforts, the initiative is fostering an environment where innovative food solutions can thrive in public spaces.

About NINZIA

NINZIA is on a mission to redefine how people approach eating with its focus on plant-based ingredients like konjac. By developing technology that enhances food texture and taste without relying on traditional ingredients, NINZIA aspires to lead the way toward more inclusive and health-conscious dietary choices. The company, formerly known as Sydecas, is determined to position Japanese food technology as a solution to global health issues, encouraging a more diverse and enjoyable culinary experience for all.

For more information, visit NINZIA's Official Website or their Online Store.