Eclipse Foods Japan Co., Ltd.

Our main products are alternative dairy products derived from plant-based ingredients for both B2B and B2C markets. For B2C products, we offer plant-based ice cream, which is available at convenience stores (FamilyMart) in Tokyo. We started with 100 locations last year, and now it is available at approximately 2,400 locations in Tokyo and Kanagawa. Furthermore, we also offer bulk size products for commercial use, which are currently under discussion for purchase by hotels and airport lounges. Regarding ingredients, we have a plant-based ice cream powder that is also sold in the United States and is used by ice cream manufacturers when producing plant-based ice cream.

The idea that plant-based dairy products are beneficial from a social and environmental perspective is becoming widespread. However, the taste remains a critically important factor. When it comes to plant-based products, there is often a sense of something lacking. However, we hold a patent for technology that extracts protein from various plant-based sources to mimic casein micelles (the protein found in cow milk). Although soy milk and other products are made by squeezing beans to perform extraction, during our extraction process, we significantly align the molecular structure closer to that of dairy products. This results in a product that is incredibly creamy and rich. Moreover, we have succeeded in providing functionality that closely resembles cow milk in actual usage.
Additionally, our founder is a former Michelin chef who has earned stars at numerous renowned establishments. I believe his pursuit of flavor is elevating the quality of the products.
Regarding health aspects, it is a significant advantage that even individuals with dairy allergies can enjoy it.

In terms of the service market, Japan is actually one of the top regions in the world in terms of annual growth rate. Conversely, in the United States and Europe, particularly on the West Coast of the United States where our headquarters is located, plant-based products have already gained a certain level of popularity, and there is a significant amount of competition. While Europe is in a similar situation, Japan still lacks leading manufacturers and providers. Hence, we believed it was an opportunity for us to establish a presence and contribute to sustainability. With this in mind, we have made Japan our second base of operations.

In terms of B2B within Japan, we have a collaboration with Takeshita Seika for the Osaka Expo. In Kyushu, there’s a very famous ice cream called Black Mont Blanc, with a history of 50 years and over a billion units sold. Traditionally, it used skim milk powder, but we introduced our plant-based powder for the non-chocolate-coated portion, creating a plant-based version of Black Mont Blanc. As a powdered ingredient that requires no special processing, it can easily transform a product into a plant-based food without compromising the taste, serving as a substitute for dairy products. Vegan products have a significant market and often attract interest especially for inbound and overseas customers.
Additionally, for local governments, we are collaborating with the city of Kaga in Ishikawa Prefecture. We are considering initiatives to introduce sustainable products to children and community members as a part of food education.

We believe there will be various opportunities for collaboration, and we aim to connect with Japanese companies through product development, user feedback surveys from pop-up sales of existing products, sustainability efforts, and food education. Additionally, we aim to strengthen our collaboration with local governments by accommodating dietary restrictions in school meals arising from allergies or religious beliefs as well as in the development of collaborative products to promote regional specialties.

We have three missions. One is providing sustainable solutions to ensure a stable food supply given that the global population is projected to reach 10 billion by 2050, which will affect food self-sufficiency rates. I believe that a greater demand is placed on large corporations, particularly those engaged in building a sustainable society. Of course, there are many companies already taking actions internally. However, as a company with proprietary technology like ours, we hope to provide raw materials upstream at the start of the supply chain.

Second, is the reduction of CO2. The raw materials for our ice cream, such as potatoes and corn, require less land and water for cultivation and result in approximately 65% fewer CO2 emissions compared to traditional dairy-based ice cream and other alternative ingredients like nuts.

Finally, we would like individuals with allergies or lactose intolerance to enjoy the taste of our creamy ice cream.
It is delicious and kind to businesses, consumers, and the environment. We would like to take on the challenge of entering the Japanese market with partners who can help realize such a future.