Experience Tosa Buntan Citrus All Year with NEW Zero Cost Preservation Technique

Tosa Buntan Citrus Dessert Revolutionized

In a groundbreaking initiative, ZEROCO Inc. has announced the launch of a limited edition dessert featuring the traditionally winter-harvested Tosa Buntan citrus, made available during the summer months. From July 25, 2025, customers will be able to enjoy this refreshing treat exclusively at the Futaba Fruit Parlor in Shinjuku, Tokyo.

The Power of Preservation

The Tosa Buntan dessert, named "Tosa Buntan à la mode", showcases the capabilities of ZEROCO's revolutionary freshness preservation technology, which maintains optimal conditions of approximately 0°C and 100% humidity for up to five months. This ensures that the fruit retains its natural flavor, texture, and aromas, enabling a citrus experience that transcends seasonal limitations.

The collaboration involves local production, with contributions from the Kochi Prefectural Government and Futaba Company, aiming to create sustainable opportunities for regional food ingredients. The project not only promotes consumption beyond traditional harvest times but also seeks to reduce food waste through innovative logistics.

A Culinary Collaboration

Supervised by renowned fruit pastry chef Haruki Okada, the dessert combines the uniquely tangy and refreshing taste of Tosa Buntan with chocolate ice cream, panna cotta, and Buntan juice jelly. All these components are beautifully crafted and served within the fruit itself, ensuring that not a single part of the Buntan goes to waste. Guests will relish every bite, with crunch from granola adding to the symphony of flavors.

Implications for the Food Industry

This initiative underscores the significance of advancing food preservation technologies, showcasing how ZEROCO supports local produce and connects rural growers with urban consumers. Such efforts aim to establish a food system unhindered by geographical and seasonal barriers, reflecting a commitment to sustainability. In an era challenged by population growth and climate change, sustainable practices in the food industry are imperative.

As populations age and diversifying food demands arise, ZEROCO continues to forge pathways for the future of food that can accommodate these shifts. The company's contributions ensure the longevity and quality of food sources while enhancing the overall dining experiences of consumers.

Summary of the Product

- Launch Date: July 25, 2025 (Limited to 50 servings until sold out)
- Location: Futaba Fruit Parlor, Shinjuku Marui Main Building 5F
- Product: Tosa Buntan à la mode
- Chef Supervisor: Haruki Okada (Fruit Pastry Chef)
- Ingredients: Tosa Buntan from Kochi Prefecture, preserved using ZEROCO's technology for around five months.

ZEROCO's Commitment

ZEROCO is dedicated to creating stability in preserving high-quality ingredients while promoting innovative distribution methods as we adapt to the unpredictability of global food systems. With their focus on health, sustainability, and deliciousness, ZEROCO aims to be a cornerstone in shaping the future of the food industry, particularly addressing the challenges posed by Japan's aging population.

For more detailed information on ZEROCO and their sustainable food preservation technology, visit ZEROCO Inc..