RICE × FERMENTATION × SAKE KASU
NEWO CHEESE
A New Food Technology from Rice & Fermentation
RICE, REIMAGINED.
A New Way to Experience Rice.
01
RICE
Reimagining rice beyond the rice bowl.
02
MOCHI
Creating soft, elastic and stretching texture.
WHAT MAKES IT CHEESE-LIKE?
How rice, plant-based oil and fermented ingredients create the texture, richness and flavor of NEWO CHEESE.
FERMENTED INGREDIENTS
DEPTH & UMAMI
Builds depth, umami and complexity of flavor.
PLANT-BASED OIL
RICHNESS & MELT
Adds richness, smoothness and a satisfying melt.
RICE / MOCHI
STRETCH & BODY
Creates a soft, elastic and stretching texture.
SAKE KASU
A JAPANESE FERMENTED RICE INGREDIENT
A traditional ingredient from Japanese sake brewing, bringing distinctive flavor and new possibilities to NEWO CHEESE.
STRETCH × MELT × UMAMI
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NEWO CHEESE
PATENTED TECHNOLOGY
Hard Cheese-Like Composition and Production Method Therefor.
Built on PCT/JP2020/017976.
INTELLECTUAL PROPERTY
Patents and patent applications in key global markets.
A growing international IP portfolio.
PLANT-BASED
Plant-derived food possibilities
RESOURCE POTENTIAL
New possibilities for rice & fermentation
UPCYCLING
Creating new value from sake kasu
From Technology to Food.
SHREDDED
Stretch & Melt
BLOCK
Slice & Grate
GRATED / POWDERED
Fine Texture & Versatility
Technology Designed for Real-World Food Applications.
SIMPLE PROCESS
Mix, heat, cool and hold.
FROZEN APPLICATIONS
Designed for frozen food applications.
FLEXIBLE FORMATS
Adaptable across shredded, block and grated applications.
CO-DEVELOPMENT
Designed for collaboration with food manufacturers and partners.
From Technology to Market
1
DISCOVER
Discover the potential of NEWO CHEESE.
2
DEVELOP
Develop applications tailored to your market.
3
LICENSE
Build value through flexible licensing partnerships
4
GROW
Grow together across global markets.
Let’s Create the Next Food Experience.
We collaborate with food companies and partners to explore new applications, licensing opportunities, and market possibilities for NEWO CHEESE.