Osaka-Kansai Expo Highlights Rice Flour Advancements

2025-06-30 agrifood

Osaka, Monday, 30 June 2025.
The Osaka-Kansai Expo, on 30 June 2025, showcased innovations in agriculture, featuring rice flour and high humidity preservation technologies to enhance food sustainability and cultural integration.

Rice Flour and Its Potential

The Osaka-Kansai Expo underscored the significance of rice flour as a potent tool for transforming Japan’s food culture and agricultural practices. Central to this effort is the ‘Nurturing Life x Rice Flour’ initiative, aimed at enhancing rice flour consumption and integrating it into everyday diets. This initiative represents a concerted effort by local communities and young innovators, such as students from Yamato Junior High School, who developed unique products like ‘Lucky Cookies’ and ‘Ko-mendo,’ using rice flour from Mihara City. According to the representatives from Okomen Kobo and the community group Osekkai, leveraging rice flour can significantly contribute to regional revitalization and the expansion of the gluten-free market [1][4].

Technological Innovations

In addition to dietary innovations, the Expo showcased cutting-edge preservation technology such as the high humidity refrigerator by Daiwa Techno Engineering Co., Ltd. This technology aims to extend the shelf life of traditional Japanese rice, facilitating more sustainable agricultural practices. According to Daiwa Techno Engineering, such technologies not only promise better preservation of food products but also align with the Expo’s goals of promoting eco-friendly farming practices. This focus on preservation technology aligns with broader efforts to leverage scientific advancements in enhancing food security and sustainability [5].

Pioneers in Plant-Based Innovation

Another significant aspect of the Expo was the presentation by Hajime Shimahara, CEO of TORIKAI CAFE, highlighting the development of plant-based foods using rice flour. TORIKAI CAFE has been at the forefront of creating gluten-free, plant-based desserts that utilize rice flour to achieve desirable textures and flavors, thereby contributing to a growing market for plant-based diets. Shimahara’s innovative approach, including products like vegan whipped cream that maintain integrity through freezing and thawing, was presented as a breakthrough in diversifying food offerings while reducing environmental impacts. These products are already available at Vee Sweets CAFE in Yokohama, serving as a testament to practical and sustainable food innovation [6].

A Future Focused on Sustainability

The cumulative efforts showcased at the Osaka-Kansai Expo reflect a significant step towards embedding sustainability into Japan’s agricultural and food sectors. The collaborative initiatives discussed, from rice flour creations to advanced preservation technologies, illustrate a commitment to building a future where food systems are both resilient and inclusive. As these innovations gain traction, they hold the potential to reshape consumption patterns and environmental practices not just in Japan, but globally. The continued work of companies like Daiwa Techno Engineering and TORIKAI CAFE along with communal support underscores the importance of innovation in achieving sustainable agricultural futures [4][5][6].

Bronnen

Agriculture Innovation Rice Flour