Would you like to see, touch, and taste the "food of the future" that has not yet been released to the world? At the NoMaps FOOD kickoff event, we will hold an experience session where you can learn about research results and technologies born at the forefront of food tech through hands-on experience.

For example, resistant starch extracted from bananas and breadcrumbs made from fish scales. Such surprising ingredients are scheduled to be used in "croquette bread." While sampling the ingredients, you can hear from people who were actually involved in the development of the technology about the background to its creation and its possible applications.

In addition, we will introduce "new deliciousness" and "new value" that are created by combining familiar ingredients such as Hokkaido sweet potatoes and marine resources with the latest technology. It is a place where startups, researchers, and players active in the food industry gather together to talk and interact about "the future of food."

Everyone is welcome, including students and researchers interested in food, people in the food and beverage industry looking for new ingredients and technologies, and people in charge of startups and companies. Come and take your first step here to learn about, think about, and create the future of food together.

■Guest Introduction
Mr. Yasumasa Kudo
White from Green Co., Ltd. President and CEO
Starch made from natural green bananas!? ~Resistant starch and intestinal health~

Gen Nakamori, Kai Shoji, and Ryoto Nishizawa, OGE (WoPro)
Fish scales turned into breadcrumbs!? ~Hokkaido's fisheries industry and scale breadcrumbs~

Mr. Taketomo Shikahara
Air Water Hokkaido Agri Co., Ltd. Agricultural Products Division Sapporo Branch Manager
Hokkaido, the land where sweet potatoes are grown!? ~Hokkaido's agricultural products and sweet potato producing areas~