Cashi Cake inc. of the U.S. x Shizuoka Prefecture x Marine Open Innovation Organization to Research and Develop Seaweed Functional Beverage

Background of this collaboration

The background of this collaboration is the growing worldwide need for seaweed tech. In the United States, the vegan, gluten-free, and prebiotic (intestinal environment improvement) markets are rapidly expanding due to environmental issues and growing health consciousness. In particular, the prebiotics market is expected to exceed 10 trillion yen by 2028, with a CAGR of 6.811 TP3T from 2021 to 2028, making it a field with a high TAM (maximum achievable market size) and high potential growth rate.

Seaweed and other blue carbon (carbon absorbed by marine organisms) is said to absorb about 30% of the carbon dioxide on the planet. Increasing the amount of edible seaweed and regular harvesting will revive the absorption of carbon dioxide, and from this perspective, it is truly a food that "improves the global environment by eating it. It has thereby attracted attention in the context of the SDGs.

Purpose of this Collaboration

The MaOI Organization, established by Shizuoka Prefecture, which is rich in marine resources, has been conducting research focusing on the various functions of lactic acid bacteria isolated from the marine environment since early on. One of these is seaweed-derived lactic acid bacteria. In Japan, the recognition of seaweed-derived lactic acid bacteria is still low, but the collaboration with Cashi Cake's newly launched OoMee, the "world's first" seaweed functional beverage, will reveal the various capabilities of seaweed-derived lactic acid bacteria. Through this initiative, we will evolve OoMee into a beverage that truly regulates the intestinal environment with the power of dietary fiber and lactic acid bacteria derived from seaweed.

Outlook for the Future

Starting with the alliance between Shizuoka Prefecture and the MaOI Organization, we will uncover and actively form alliances with advanced seaweed utilization technologies that are lying dormant throughout Japan to enable the application and commercialization of these technologies. We will work to become a start-up company that can take on challenges from local regions to the world and create a new type of business model that will enable the creation of local communities.

Comments from the MaOI Organization

The MaOI Organization is developing activities that focus on the resources of Shizuoka Prefecture's rich marine environment, including a collection of marine-derived lactic acid bacteria. The collection of marine-derived lactobacilli is one such activity, and we expect that its use in the development of OoMee will reveal the various capabilities of seaweed-derived lactobacilli. We hope that many people will learn about the appeal of seaweed-derived lactic acid bacteria.

Comments from Alyssa Miki, CEO, Cashi Cake inc.

We are honored that OoMee, our seaweed functional beverage, has been selected as an opportunity to promote the rich seaweed resources and advanced fermentation technologies that lie dormant throughout Japan to the rest of the world. We are very happy to be able to share the secret of the world's longest-living nation with the world in this way.

What is Cashi Cake inc.

Cashi Cake inc. is developing its seaweed tech business, including the high-end Japanese confectionery brand "MISAKY.TOKYO" and the functional beverage brand "OoMee", using its technology to process seaweed, with the mission of "bringing Japanese culture to the world".

TOKYO has been a vendor at the Academy Awards and Emmy Awards eve (one of only 30 companies selected in the U.S. and the only Asian vendor), collaborated with celebrity Kim Kardashian, who has over 190 million followers, on the fragrance brand KKW, and was featured in Bon appetite, the largest food magazine in the U.S. The brand account has 1 million followers on TikTok (435 million total video views). The brand has also collaborated with KKW, the fragrance brand of celebrity "Kim Kardashian," which has over 190 million followers; appeared in Bon appetite, the largest food magazine in the U.S.; and gained 1 million TikTok followers (435 million total video views) on its brand account.

We will become a leading company that not only makes people around the world healthier and happier, but also takes on the challenge of improving global environmental issues, while sharing good Japanese products with the world.

Marin Open Innovation (MaOI) Organization

The Marine Open Innovation Project (MaOI Project) is a general incorporated foundation 100% funded by Shizuoka Prefecture, launched in July 2019 as an organization to promote the Marine Open Innovation Project (MaOI Project) undertaken by Shizuoka Prefecture. Taking advantage of the unique environment and attractive marine resources of Suruga Bay and other areas, the project is taking on the challenge of improving sustainable productivity and creating new businesses in marine-related industries by utilizing advanced technologies such as marine biotechnology and promoting collaboration among industry, government, academia, and money. Targeting a variety of industrial fields, including fisheries, food, drug discovery, agriculture, and IoT-related businesses, we are promoting activities aimed at both the promotion of marine industries and the preservation of the marine environment.

https://maoi-i.jp/