Hydro Powtech Chemical and Allergen-Free Food Ingredients

As of late, there is a growing tendency among Japanese companies to implement SDGs (Sustainable Development Goals) into their company policies. Moreover, the Japanese government is increasingly promoting the domestic production of SAF (Sustainable Aviation Fuel). At this juncture, collaborating with Green Earth Institute Co., Ltd, Hydro Powtech—a Japanese startup— is participating in a public project to produce SAF from food waste efficiently. The company does so by using its hydrolysis technology to quickly produce brewed and fermented products without using chemicals necessary in existing brewing, fermentation, and decomposition methods.

The company creates chemical food additive-free alternatives to umami seasonings using a mass production method— hydrolysis technology. The patented hydrolysis technology combines thermal, physical, and enzymatic decomposition. Since the processing requires low electricity and gas and uses no wastewater, Hydro Powtech has successfully implemented SDGs. As a result, the company's products are relatively cheap owing to the low initial installation cost of the production method, and customers can also benefit from installing the hydrolysis technology to earn sufficient profits.

"We cut the molecular bonds of dietary fiber, carbohydrates, proteins, and manufacture powder and liquid raw materials that have been reduced to the desired molecular weight," says Mr. Masazumi Kumazawa, the CEO of Hydro Powtech.

By reducing the molecular weight of the ingredients, the hydrolysis technology improves the texture, taste, and sweetness and promotes digestion and absorption.

Hydro Powtech's products can be used as alternatives to additives in various cases. Clients can use Hydro Powtech's anti-aging products as hydrolyzing grains, vegetables, kelp, and bonito flakes create a powder that brings out the umami, sweetness, and aroma inherent in each material. The powder obtained by hydrolyzing rice with Hydro Powtech's technology has the same function as emulsifiers and chemical thickening agents such as xanthan and guar gum. Since the rice is hydrolyzed by high temperature and pressure with no chemical treatment, it can be used for food labels.

Hydro Powtech has successfully developed allergen-free milk chocolate powder— Botani-Milk Choco- through its patented hydrolysis technology. The chemical-free product, which has an authentic taste, is a game changer for individuals allergic to milk. Mr. Kumazawa also fondly recalls the smile on a child's face when offered an allergen-free chocolate for the first time. Due to its authenticity and reliability, Hydro Powtech's Botani-Milk Choco product has been delivered all across Japan. The company aims to export them overseas, including the United States, in the near future.

Since its establishment in 2014, Hydro Powtech has pursued new food-related opportunities with its unique technology and expertise in the manufacturing of hydrolyzate. The company's hydrolysis technology can also be applied to a wide range of industrial fields, including biorefineries and cosmetics. Hydro Powtech also provides consultancy services on the use of the technology to introduce and set up the equipment.

Owing to its promising future, Hydro Powtech has secured funding worth 310 million yen. Building on the recent support the company has gained, it aims to meet the growing demands of food development. The company is currently exploring the possibility of reducing various materials' molecular weight through its hydrolysis technology.

Location: Inaho Nagaoka Niigata, Japan

Description: With SDGs at its helm, Hydro Powtech—a Japanese startup— uses its patented technology to produce brewed and fermented products in a short period without using any chemicals compared to existing brewing, fermentation, and decomposition methods.
Management: Mr. Masazumi Kumazawa, CEO

Quote: “We cut the molecular bonds of dietary fiber, carbohydrates, proteins, etc., and manufacture powder and liquid raw materials that have been reduced to the desired molecular weight”