Day 4 | Learning from the field & looking forward

Day 3 | From conversations to concrete opportunities

Day 2 | Next Kitchen Food Conference & Demo Day

Day 1 | Welcome to Japan

40 million tons of brewer’s spent grain (BSG) – a beer industry by-product – are generated globally per year, but it does not find its way back into human food chain. ValueGrain have developed a patented B2B technology that processes BSG into a highly nutritious and scalable liquid flour. This upcycling commodity can be used in baked goods to improve nutritional value and functionality or as a fermentable base in industrial sourdoughs and alternative chocolate applications. ValueGrain also serves as a protein source in alternative or hybrid meat products.

SeaStock is a marine biotechnology company based in Fremantle, Western Australia. The SeaStock team cultivates algae in onshore photobioreactors and specialises in advanced algae processing to extract natural ingredients that support innovation across the agriculture, cosmetics, food, and pharmaceutical sectors.

Raw Edge is a bio- and foodtech company built on a simple but demanding principle: food comes first.

Plant Origin is a food-tech startup that is transforming underutilized rice bran into high-value, functional protein ingredients for the next generation of sustainable food.

NoMy Japan K.K. is a subsidiary of Norwegian Mycelium AS, headquartered in Oslo, Norway. Following the development of fermentation technology in Oslo beginning in 2020, NoMy Japan K.K. was established in January 2024 to create a mycoprotein market in Japan.

Meat the Next is a superfood technology company dedicated to pioneering sustainable protein solutions through advanced enzymatic reactions and precision fermentation. Their core mission is to transform dietary habits by developing future-forward foods that align with ESG principles, addressing pressing global issues like carbon emissions and food security. By leveraging exclusive raw materials and patented technologies, they create affordable, nutritious, and delicious dairy alternatives that promote a sustainable lifestyle for all.

IXON is a Hong Kong-based foodtech startup dedicated to bridging global food cultures through innovations in food preservation and aseptic packaging. As a participant in Next Kitchen 2026, they are excited to establish our presence in Japan, starting with the designated City of Gastronomy: Kobe.

Sea.Sense is a Belgian food brand on a bold mission to bring seaweed closer to EU customers. They combine European seaweed, sustainably farmed in the pristine waters of Sweden, with crispy agricultural grains & seeds enriched with gastronomic flavours. Today, they offer four distinct crispy seaweed toppings (wasabi, tomato, Korean, and beetroot) designed to elevate everyday meals with a burst of taste and nutrition.

Gimme Sabor (Guimarana Dream Food S.L.) is a Spanish foodtech company founded in Murcia—one of Europe’s key regions for spices and seasoning exports—building the next generation of inclusive, clean-label flavor solutions for the global food industry. They combine proprietary flavor reverse-engineering methods with culinary expertise to recreate the taste and aroma of animal-based foods (meat, seafood, dairy) using only plant-based ingredients. Their formulations are designed to be allergen-free, additive-free, and MSG-free, while delivering deep, premium umami and high consumer acceptance.

Coa&Co develops fermented, whole-food protein ingredients inspired by Asian fermentation traditions and adapted for modern food manufacturing. Their work focuses on soybean fermentation, a practice deeply embedded in Japanese food culture through foods such as miso and natto, and extends it into new functional formats for contemporary applications.

We received applications from innovative foodtech startups across multiple regions, each bringing strong ambition and practical solutions to address challenges in the global food system. After a careful review and selection process, we are pleased to announce that 10 startups have been selected as official participants of GO KOBE – The Next Kitchen 2026.