日本の食品市場を中心に食品や食品関連技術を専門としたアドバイザリーコンサルタント 久保村 喜代子

 
クボムラーナ

Kubomura Food Advisory Consultants Japan Food Innovation 久保村食文化研究所

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親しき皆様へ

2021年04月16日

いかがお過ごしでしょうか?
ご健勝の事にて日々お過ごしと存じます。
コロナ脅威の真っただ中、なかなか皆様にお目にかかれず、ご無沙汰致しております。
お陰様にてわが小さなオフィスは、29年目を迎える事が適いました。

いつも思う事;
誰でもが語る事の出来る食べ物と料理研究家とは?
いざ食品産業となるとフードサイエンスのバックグランドが必需!
Flavorist ,Flavor Chemist , Food Technologist , Food Scientist ....
Savory Flavor を専門に学び続けてきて良かった!
コロナ脅威の最中でも新製品開発サポート継続中で様々オファーをいただきますから光栄に思います。そんなこんなで.......
いささか追い求めつつ小さなAI Revolution を繰り返し体験しています。
My Castle 小さなオフィスをオープンして、今現在もコンピューターと格闘中であります。
オープンした頃は、マッキントッシュ クラリスワークス、インパクト、次には
ワードパーフェクト、そして只今のウィンドウズ10を無我夢中で利用してきました。
思い出深い、何故に何度も有名なコンピューターウィルスに感染するのだろう?・と涙した事も数知れず・・・・・です。

昨夏のIFT年次大会はVirtual Meeting …
無我夢中で大会に参加は、やはりコロナのお蔭で自分自身も大きな壁を突き破りました。
コンピューター液晶の画面に親しきリサーチャーが数十人単位、その上、皆の声がリアルタイムに耳に入ってサイエンスディスカッション。自分も英文を打ち込みながら、その空間で一緒になれる事の凄さを体験しました。
クライアントの食品会社へ訪問するよりZoom でビデオ会議、別のクライアントはティーム?更にはWhat’s up 、ポピュラーなLine ,Skype …
新しいワーキングスタイルは、新しき時に向かってツールを必須で使い熟す事であると悟るばかりでしたが、Positive Way ・・・実施中!!

 長年原稿を掲載していただいております食品化学新聞社へ昨年より、IFTから厳選の最新の論文抄録、そして月刊には食品会社R&Dで新製品開発に携わるリサーチャーや処方開発担当者、そう。。。次世代の人たちへ最新のフードサイエンスと所謂R&Dマーケティング戦略を加味した連載を執筆し続けています。自分自身が、その昔その学習方法も見つけられない、知りたいのにテキスト本もない。。。そんな経験からの大切な鍵を伝えたいと思っております。
1月バイデン大統領就任式以来、グローバルプロジェクト参画リクエストをUSから、欧州からいただいて、国際社会は正に動き始めましたのを実感しております。
もっともSlowly , Slowly …ですが、近将来を的確に予期していきたいと思いを強くしております昨今です。
コロナ禍の収束を望む日々、皆様、くれぐれもお体ご自愛の程をお祈り致しております。

ごみダメオフィス、油商会館ペントハウス
三密??2方向窓を開けますと風がすぅーと流れて・・・・・・
日本橋界隈近くへお越しの際は、是非ともお立ち寄り下さいませ。
お目にかかかりますのを楽しみに致しております。

久保村喜代子

Greeting from Kiyoko 2020 Sep.

2021年04月16日

Dear Friend,

How have you been?
In Tokyo we have had both lingering summer heat and heavy white dews. Already I feel the seasonal changes beginning since the start of September. Indeed, time has passed so fast and we are nearing the end of the year, but the severity of COVID 19 impacts continues relentlessly around the world.

These days I only go to work two or three times a week to avoid virus infection. But working from home has affected my weight. I need to get on a diet to fight Middle-aged obesity. Naturally I do constantly try to exercise every day but at home it is easy to spend too much time on the internet. I use the internet for ZOOM and Skype meetings and calls.
But with my generation it is a different sensory feeling. I prefer actual person to person meetings. Also it is a different way to use my brain; therefore I am so tired after an internet meeting.

Here in Japan everybody puts on a mask as a preventative measure. Many years ago I learnt the difference between western countries and us. When we feel a sore throat or a cold, we always put a mask on our face immediately. So it is a common behavioral practice for us. But use for western people is relatively recent and they only put it in the case of serious disease.
When I walked on the street during a very cold winter in Chicago, I put a mask on to go outside from the heat indoors. My American friend asked me, what happened? My friend thought I had a bad flu condition.

Unfortunately I have had to cancel all my planned international travel which I am sadly missing. That said I am re-appreciating many things on my doorstep at home.

Last week I experienced a beautiful full moon while listening to the Suzumushi bark, a bell ringing cricket. We feel the sound of cricket and we love this natural culture which is very popular. Since childhood I always enjoyed the turn of the seasons and now autumn is approaching here.

We even have very artistic and elegant cages with captive crickets.

I am still busy writing many news articles and reports for my clients. Of course, it’s more difficult during the COVID threat and takes so much time. I am also reporting on what’s new from the world wide food industry particularly in terms of developed new products.
One funny memory … when I wrote about global trends in alternative meat including alternatives proteins I was reminded that during my childhood I used to eat quite a lot of insects.

One is a grasshopper which is preserved by boiling down in soy sauce and is used as a topping of steamed rice. I am sure there are many nutritional reasons for the trend to alternative meat ingredients.
Our insect eating habit came from catching grasshoppers at time of the rice harvest. Now I notice the damage caused by locusts when moving from Africa to Asia and read of the damage when I was a student of Japanese agriculture history and climate change.
Another insect item consumed here (and I dislike the practice) is eating bee larvae. We can even buy this as a canned product.


This is canned product of bee larvae.

This is both grasshopper and bee

Bee snack
I complained to my mother I did not want to eat these bee grubs but my mother believed it was real nutrition for me.
These alternative protein and alternative meat trends are very timely and with the worldwide population increase, we are going to have to have a range of lower resource input foods with fine nutrients and protein.

Recently I recalled how my life in food science started.
When I was student, I got a science award every year both in junior and senior school. This gave me the impetus and interest to enter this industry for a career and business woman. So I have run my small business now for going on 28 years, meeting many great experts and visiting so many places.
Last month I missed visiting New Zealand to attend the IUFOST conference. I was elected an IFT Fellow in 2008, last year an achievement award, then this year an IAFOST Fellowship.

I am truly honored to be so elected as a Japanese woman. Furthermore my path has been via the food industry per se rather than the academic path. I do think Japan needs a greater volume of and depth to industry-academia collaborations in applying food science to commercial applications. As well we need to see more equal opportunity for young women within our Japanese food industry.

Looking back over the past few months since last December, I have noticed a change to eating habits. A more traditional view of food is seen here again in that food is regarded by itself and in age old combinations as contributing to disease prevention. As a child I remember how every meal was! Every day my mother made typical Washoku (typical Japanese dishes).
Naturally they contained various seasonal vegetables likely soy bean or fermented foods all having the dual purpose of being tasty and imparting health benefits. At times it seemed to be the real way of Shojin cooking, like monk’s dishes. Meat? It was a luxury, even if we eat Sukiyaki; the meat was a tiny tiny part!

I do hope you are taking care of yourself over this troubling time and please enjoy good heathy foods. I look forward for the solution to COVID 19 for our food industry.
Please take care of yourself,

Overcome COVID 19
Wishing I could see you again soon!

With love,

Kiyoko R. Kubomura

2020残暑お見舞い申しあげます

2021年04月16日

今年もあと数か月!
コロナ肥満ではなくて、ただの中高年症状を体験。
痩せなきゃいけないダイエット、そしてエクササイズを規則正しく!



 

ふと夕刻の空を見上げるとまん丸ではないけれどそろそろ中秋の名月の輝き。今宵はフルムーン!
稲やお芋さんの収穫の祭りで、昔の人は美しいものを眺めながら宴をする習慣であった謂れと共に、子供の頃、お月様には兎が住んでいて、お餅つきをしていると固く信じていました。
その夢は、アポロ計画、人が月面に!!見事に打ち砕かれましたが、本当に驚嘆の心境でした。

一体サイエンス。。。って?!何??
若かりし頃、何故かサイエンスに興味あり。中学・高校と連続に懐かしい全国学生科学賞毎年最優秀賞受賞、疑いなくサイエンティストになりたいと思っていた頃が懐かしい老婆。ビジネス人生、普通のおばさんの道を辿ってきました。ふと思い返せば、専業主婦からこの保守的な食品産業の世界へすっかり魅了され。。。。苦節何年ははははは?!!の今日に至っております。

 

先月は、遺憾にも国際学会IUFOSTがキャンセルになってFellow 受賞パーティー出席のためにニュージーランドへ行きたかったぁ。。。。
2008年にIFT Fellow昨年は功労賞、今年はIAFOSTとして広く世界各国からのフードサイエンティスト日本人女性として光栄であります。食品産業に身を置いて、アカデミアの世界、徐々に産学協同になりつつありますが、今もなお時を要する事と思って久しくなりました。されど・・・時の変化と共に変わる事でしょう、いや変わらざるをえないでしょう。
現に、何処の食品会社R&Dで製品開発担当はYoung Ladies…真っ盛りであります。一人で頑張ってきた日本でたった一つの小さなゴミダメオフィス;フードシンク・タンクはお陰様にて28年目!

今年は、COVID 19の影響を十分に受けて海外出張は全部ぱぁー。
当然、参画していました国際プロジェクトはペンディング状態になっています。自身の眼で見て、サイエンス動向と共に納得の新製品開発サポートを継続してきましたのがそれは、それは試練でありますが、既に次の時代の始まり。。。。。。。!!!!
以前のプログで発信。私事、なんと今年のコロナ脅威を昨年末には予期していました。昨今のメディア報道を観つつ、その大きな潮流と一般消費者への啓蒙活動は、何処かの健康食品と同様のトーンであり、正にサイエンスによる価値や判断等欠如しているからだと感じています。戦後の日本の発展と現実のギャップ、公衆衛生の新しい時代の到来であります。

7月半ばにもう30年以上も歳月毎年IFT年次大会に出席してきましたが、コロナのニュースが勃発して直ぐにキャンセルを決め、初のVirtual Meeting になりました。会期前、そして3日間の会期中、そして今も......情報に対するコミュニケーションは継続しなければなりませず、オツムを使う日々でもあります。
かれこれIFTの本部マネージメント評議員を務めている時に、自分自身も驚愕なインターネット利用、既に10年以上も前に画面に映し出されるDocument やPresentation を見ながらディスカッション、その上、自分も英文で打ち込み意見を述べ、圧巻、自身の顔や皆さまも一緒に・・・・無我夢中でした。
しかしながら、USや先進国のITの進歩の凄さは、昨今の日本の若い世代の利用スタイルのようにますます食らいついてTools を使い熟さなければ遅れてしまう! と感じるレベルではありません。そんな些細な欲求よりグローバル化は、コロナで国際線に乗れずとも思わぬ何かは入手敵います。お陰で横溢すような巨大でありマクロの情報を如何様に駆使して原稿書き、クライアントへのサポートやサービスに際し、新しい時へ開鑿を既に描いています。IFTのVirtual meeting に参画は、様々のコメントありでしょうが、USのある意味凄いパワーを感じました。

その昔カルピスのR&D図書館で見つけたUS IFTは、飛び込んでいった自身は雷に打たれたような衝撃と共に、GMOトピックでした。英語の壁、勉強不足の私、何もわからず、それでも学会の会場でへこたれ、気持ちが萎えて座り込んでいるとブロンド、澄んだブルーの眼差しの恩師に声をかけられました。“Where do you come from dear? “ 飲料業界最高の飲み物、我がお好みコカ・コーラを飲んでいると、今度は”D’où venez-vous ?日本女性が稀代...その日から今現在、そしてこの恩師から百人以上ものサイエンティストの友人とそのご縁があり、感謝であります。コロナ脅威の中、親しき海外の人々へ密にコンタクト、グローバル社会での食品産業の現実を知識や情報を得ています。

思う以上に流行っている何か?IFTへ参画・活動しはじめて凡そ10年毎の大きな潮流は、GMO、次の10年には機能性食品由来の食物繊維・Sugar Reduction ・Fat Replacer 、そして今?近い将来のグローバル食糧事情における飢餓や栄養不足問題なども超える何かは、代用肉やタンパク代替に注視です。ここ何年か我がオフィスのメインテーマと共に、専門の新しきSavory Flavour を主題に努力を重ね、製品開発サポート続けています。

子供の頃は、豆乳、肉など贅沢...すき焼きは肉がちょっとだけ。

 

正しく精進料理の王道のような食生活の毎日は、亡き母の手作り惣菜。
健康そのもの見本のような和食三昧が懐かしい!腸内菌叢を良くする糠味噌!
毎日、糠床の様子を見ながらバランスよい漬物を酷暑に打ち勝つため食しています。

美味礼賛

コロナ問題Solution を確乎正しくその時期と対処を追い求めたいが望み。
しっかりサイエンス動向を入手して発信して参ります。
秋風と冷涼の季節が待ち遠しい! 酷暑続きのお疲れに負けませぬよう!

親しき皆様、くれぐれもお体ご自愛のほどをお祈り致しております。

 

久保村喜代子拝

 

P.S.

ゴミダメオフィス2方向窓空けて、クーラーガンガンかけて。。。
お近くへお越しの際は、ご一報くださいませ。
食べ物とコロナSolution チャットしましょう!

食品衛生の事!

2020年10月30日

中国武漢からのコロナウィルスによる感染症が猛威を振るっている。
国際社会で活動し始めて15年ほど過ぎ去った日々を想い、50sGeneration を迎え、真剣に悩み社会人として某女子大へ職業人として初めて入学した。

大妻女子大学2008年 Fellowに選ばれた時のNews

 

2002年には、意を決して米軍USボストン郊外にあるネイティック食品研究所へ訪問。

アメリカ同時多発テロ事件、そしてアフガニスタン戦争の際に空から投下されたRation

(戦闘非常食)を学びたかった。究極の加工食品開発・米軍国防戦闘給食プログラムの凄さと共に開発とは何ぞ?加工食品開発者としてのフードサイエンスの鍵に気づかされた。

 

公衆衛生の専門家とは?

国防の第一は、食!

欧米では公衆衛生関連の仕事に就くためには、医学校、獣医校、歯学校、看護大、教育、心理学など学部を出た後医学校から独立した公衆衛生専門大学院で学ぶのが通常。
Master of public Health ( 公衆衛生学修士)にための
MPH
或は、MPH MS (Nursing )
研究者になる人には、Ph.D. DS
公衆衛生現場の専門職で博士号を有する場合DrPH
欧米社会の公衆衛生のコアな科目
1) 疫学
2)環境科学
3)バイオ統計学
4)保険サービス組織論、経営管理学
5)行動科学、人間生態学
そして専門によって選択すると
国際保健、人口問題、疾病予防とマネージメント(所謂がんや、循環器症患)
職域保険、環境保健、地域保健(日本風保健所)
健康教育など。

 

日本の保守性に、光栄にも諸外国の方が遥かに進歩している食品香料を専門に選んだ事へ後悔をしない事へのダメ押しのようでもあった。その後である2003年のSARS....

 

当時、私は国公立機関の微生物関連の下手通訳、トランスレーターを務めていた。
食品業界で盛んに実施されているUSからのHACCPの翻訳、グローバルにおける衛生管理の翻訳、WHOの教育プログラムの講師で公衆衛生範疇である食品とは?様々アカデミックな活動を歴任。しかし、専業主婦からでは、恒例である。。。”たぶん、女子大出身ではそんな事まともに出来るはずがない!””という偏見との闘いに疲れていた頃の記憶が甦っている。
2003年食品化学新聞社が懐かしい。

 

偏西風の便りは、直に季節到来

歳月の経つ早さとサイエンス?
食品のRegulation 通称Regulatory Affairs として食品安全を追い求め、学び続けてるが、日本には、専門職としてタイトルもない。
海外出張で大した風邪ではないけれど異国の異なった何かで体調を崩すと劇的に酷く感じる事多々あり。お陰で、絶対風邪をひかないと自分自身決め、予防に努めている。マスクがどうこうの?って効くかどうか?

ここ日本橋ご近所のドラッグストアーのマスクが何故か売り切れていて、メディアの情報伝達の凄さと共にその反応の素早さにビックリ!
この度の中国肺炎は、昨年12月に感染例が報告され、中国の保健体制にて1か月でその原因がコロナウィルスである事を特定、
遺伝子配列情報を世界へ共有するために知らせ、各国が迅速にその検査体制を整えられたのは、見事であり、その意義は大きい。
毎日、刻刻と情報が伝わってくるが、食品業界に携わる人々は、いかようにこうした情報に正しく予防・反応…対処するかが大切。

 

グローバルで深刻な感染症が発生したら、人・物・お金この3大コンセプトをいかようか考えて欲しい。2003年の時の教訓が活かせているのだろうか?
相変わらず、メディアではタレントによる美味番組、面白半分が闊歩。
日本の食はグローバル社会では、進歩しているであろう!進んでいる。そして美味しいとは?まさに後進国性丸出し。

 

米国IFTの学会活動を通じて学んだ。
食品行政における専門家評議員を選ぶ折に、大学関係者だけでなく、産業界、消費者からとバラエティに富んだメンバーで構成し、その内容にバランスある対応・対処している。

公衆衛生の専門家とは?

 

国防の第一は、食!

Macadamia industry hosts challenge aimed at developing new food concepts

2020年02月18日

Natsumi Otani from Japan prepares her Crispy Crunch Macadamia Karinto creation to present to the judges.

(ABC Rural: Kim Honan)

 

Australia’s macadamia nut industry has hosted a challenge to develop new food concepts and drive demand for Australia’s native nut amid increasing global supply.

Key points:

  • The macadamia challenge required entrants to prepare and present their product in front of a panel of industry expert judges
  • Judges gave a big emphasis to products that focussed on innovation
  • The challenge was open to food technology students and professionals from Japan and China for the first time

In a nutshell, the brief was to create an innovative new food product with the macadamia as the star ingredient.

The 10 best product pitches were selected from hundreds of entries to compete in the second annual Macadamia Innovation Challenge, and 18 finalists were flown to The Farm at Byron Bay in northern New South Wales to compete.

The Australian Macadamia Society’s market development manager, Lynne Ziehlke, said the challenge was opened to food technology students and professionals in Japan and China for the first time.

“Seventy per cent of macadamias are exported so it’s important that we come up with products that are suitable for those markets as well as Australia, and the youth of today, whether they’re in Japan or China or Australia,” she said.

“We’ve seen foods that are very good for outdoor eating, we’ve seen a lot of healthy foods, a lot of plant-based foods, we’ve seen low-waste food and very colourful foods as well.”


 

 

Mahfuj Begum preparing her Chickpea Macadamia Barfi confectionary.

(ABC Rural: Kim Honan)

 

A diversity of entries

Each finalist, working as an individual or in a team, had to prepare and present their product in front of a panel of industry expert judges: Ben Kolly from Haigh’s Chocolates, Kiyoko Kubomura from Kubomura Foods Advisory Consultants, Pam Brook from Brookfarm, and Emma Welsh from Emma & Tom’s.

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Ms Welsh, a healthy snack and beverage manufacturer, said that the judges were fairly unanimous on the winners.

“There wasn’t a lot of conflict between us but there was some good robust debate around the different points about whether the product was commercial, whether it was innovative, whether it was the most delicious tasting.”

“But we tried to focus more on the real innovation of the product and the newness of the idea, so that was the thing that ended up being the strongest part of the judging criteria.”


 

Macadamia Innovation Challenge finalist Xiaorui Wu from China presents her product Wei Duoduo to the judging panel.

(ABC Rural: Kim Honan)

 

Pam Brook, who returned as a judge this year, said that there was a much greater diversity of entries this year.

“There were some sweets, some savoury and some things that you thought you would eat with your eyes and then it tasted completely different, and some things that you thought looked a little simple but then the tastes were so complex and delicious,” she said.

“The winners are really well-deserving, and they’ll really showcase the macadamia in the products that they’ve done and they’ll be really successful products too — we loved them.”

And the winner is …

It was the Purple Sesadamia Butter which impressed the judges in the Individual Professional category with its creator, Pridhuvi Thavaraj, from Sydney taking home the top gong for her versatile, innovative product.


 

Pridhuvi Thavaraj from Sydney won the Professional category with her versatile Purple Sesadamia Butter.

(ABC Rural: Kim Honan)

 

“It’s got a whole lot of health benefits packed into one little jar,” Ms Thavaraj said.

“It’s a combination of different, interesting ingredients with very different tastes, but combine to create this very different butter that’s nutty, starchy and also rich in colour.

“The star ingredient is the macadamias, because without the macadamia you wouldn’t have the spreadability of the butter.

“Apart from that I’ve got purple sweet potatoes and also collagen and black sesame, and in addition to that to add to that flavour I’ve got a bit of sea salt, honey and molasses.”

Ms Thavaraj said the product, which she believes has great market potential among health-conscious consumers, was developed over a couple of months.

“The actual designing process took me just a few weeks, but then after that I was doing a bit of shelf-life evaluation and then I also did some sensory assessment where I got different people to try,” she said.

“One of the main reasons I wanted to develop this product was to come up with something that could go into different products, different areas in the food industry like beverages, bakery, shelf-stable like sauces, mayonnaises and dressings.

“So this is one product that can be used on its own as a butter, on toast or cake, in addition to that it could also be had in the form of a smoothie, a breakfast bowl, chocolate filling, cake topping, tart filling — so it’s a multi-functional, multi-purpose ingredient as well.”

Ms Thavaraj won a trip to Food ingredients Europe 2019, a global food innovation expo in Paris.

Joining her will be Kirti Mittal, a Master of Food Technology and Science student at the University of Queensland, who won the Individual Student category with her Britty Macaddy Chikki product.

“It’s a very healthy macadamia brittle with lots of superfood seeds like pumpkin seeds, quinoa and chia seeds,” Ms Mittal said.


 

This Soba and Macadamia Ration Cookie Bar was developed by a team of food technology students from Japan.

(ABC Rural: Kim Honan)

 

A team of five university students from Japan; Hiromi Mimura, Momoka Osawa, Koya Ohashim, Haruna Taniyam and Kazuma Konno, won the Individual Team category, and $5,000 for their Soba and Macadamia Ration Cookie bar.

“We decided that because Japan is a country that suffers from a lot of natural disaster, we wanted to come up with emergency food or emergency ration that would be tasty,” Mr Konno said.

“It was inspired by the Anzac biscuit which was developed in Australia.”

Also from Japan, Natsumi Otani was named winner of the People’s Choice for her Crispy Crunch Macadamia Karinto and received a mentorship program.

“The product that I created is a fusion of a Japanese traditional confectionary with macadamias,” she said.


 

Finalists taste Kirti Mittal’s Britty Macaddy Chikki at the Macadamia Innovation Challenge VIP awards in Byron Bay.

(ABC Rural: Kim Honan)

 

Ms Brook said finalists from Japan and China ensured the challenge had a really diverse base this year.

“The standard was really high and you could look and see that some products would succeed really well in China or Japanese markets, others in more South-East Asian markets, others more in Australia, US, Europe,” she said.

“This year we even had some products looking at recycling food waste and putting those into innovative products, and we had a real focus on health and the microbiome as well from some people.

“So it was really interesting and challenging, they were really on the cutting edge where the food ideas are coming in the future.”

Brookfarm has used macadamias in its products since the business was founded by Pam and Martin Brook 20 years ago, and now the Macadamia Innovation Challenge has inspired entrepreneur Emma Welsh, who founded Emma & Tom’s in 2004 with Tom Griffiths, to use macadamias in her products.

“I’ve thought about it for a lot because it’s an Australian ingredient and we’re trying to use as much Australian ingredients as possible,” she said.

“Being part of this has certainly reignited my inspiration and I will be having another crack at it.”


 

Judges Ben Kolly, Kiyoko Kubomura, Emma Welsh, and Pam Brook hold the four winning Macadamia Innovation Challenge products.

(ABC Rural: Kim Honan)

Japan’s food industry pioneer Dr. Kiyoko Kubomura to judge at global Macadamia Innovation Challenge

2019年05月27日

Leading pioneer in food product innovation and development and President of Kubomura Food Advisory Consultants, Dr. Kiyoko Kubomura, has been announced as a finalist judge for the second annual Australian Macadamias Innovation Challenge.

This world-first competition invites food professionals and students to submit new packaged food ideas using macadamias, to inspire the food industry globally and drive new demand for macadamias around the world.

Successfully launched in 2017, the Challenge opens the doors for up-and-coming food pioneers to demonstrate their talent to some of Asia Pacific’s industry leaders. The competition is open to entrants from Australia and for the first time this year Japan and China, to reflect the growing appetite among international markets for this premium product.

With over 25 years of expertise in food product research and development, Dr. Kubomura has provided expert guidance to some of the world’s biggest food companies and has lectured at various academic institutions supporting students to enter the industry.

She will join three other leading food innovators in Australia’s Byron Bay, a key Australian macadamia growing region, to judge 10 finalist entries and award the major winners of the Innovation Challenge.

Dr. Kubomura said she is thrilled to be lending her expertise to the judging panel of this exciting Innovation Challenge, and looks forward to seeing some strong entries from students and young food professionals in the region.

“Teaching aspiring industry professionals has been an important part of my career so it’s always satisfying to uncover new talent, and I’m particularly excited to see how the entries incorporate Asian flavour profiles using such a uniquely Australian product,” Dr. Kubomura commented.

Last years’ Innovation Challenge saw an impressive array of entries reflecting the major emerging trend of Asian-Western fusion flavours, such as the Macadamia and Miso Caramel Cookie, Matcha-damia Cranberry Health Muffins, and Matchadamia Berry Balls which saw the use of the premium Japanese tea, Matcha.

 

 

 

About the Australian Macadamia Innovation Challenge:

The Australian Macadamia Innovation Challenge welcomes student and professional competitors to submit creative concepts for new packaged food products using macadamias within four product categories – confectionery, snacks, cereals and future foods. Competitors are required to submit ideas with either an Asian or Western flavour profile.

Ten shortlisted finalists will be invited to pitch their ideas to a judging panel of industry experts and leading food innovators at the sensational finals event and attend the awards ceremony in Byron Bay. Four major prizes will be awarded including two trips to Fi Europe 2019 – Europe’s leading global event for food and beverage innovation – and a AUD$5,000 cash grant.

Entries close 3 December 2018. For more information on how to enter the Challenge visit: macadamiachallenge.com

– Ends –

For challenge inquiries please contact Anita Turelli on +61 0404 070 221 or anita.turelli@hosthavas.com

2019年小さなオフィス27年目を迎えます

2019年05月27日

2019年 小さなオフィス27年目を迎えます!
IFTからの嬉しい便り

 

その昔専業主婦から仕事へ....
大卒の女性だとキャリア?雇用される機会がほとんどありませんでした。
お陰様にてアルバイトばかり13種ものお仕事体験の日々。
途中で生命保険の外交員へ大卒で珍しがられて受験したり、スーパーマーケットのレジと販売係…色々学びました。

様々経験して後、調理師専門学校へ入学してリクルート行脚。
苦しい思いを越えて、やっと採用を決めてく出さった事勤める事が叶いました。キャリアを夢見ていた私には、後進国性と保守だけの食品会社の現実に遭遇しました。当時採用されましたのが新製品事業部、R&Dテストキッチン勤務
勉学意欲に燃えていた頃です。何せ、大卒の新入社員より、30歳の声を聞いた既婚者の身...でしたから。

そんな中、毎日自由に勉強できる機会を得ました。
図書館の本を全部読破、その上コピーもフリーという好都合環境でした。
日本語の本を全て読み終えると、今度は英語版。多少は、英語力に自身が合った私でしたが、なんと時間を要した事だったでしょう。

 

決めた事は全部やり遂げるがモットー。
そんな日々に見つけたのが“Food Technology ”
アメリカシカゴからのフードサイエンス専門誌でした。
食品産業となりますと、処方開発を学ぼうとしても皆シークレットで、情報入手不可でした。なんと加工食品開発に必要なフードサイエンスが毎月掲載されていて、読む度に感激。その当時、毎月送付されてくる食品化学新聞社月刊フードケミカルの2つの専門誌に心を踊る気分でした。

過ぎていく日々に、ふと目にした”誰でも学会員になれる!”日本の学窓フードサイエンス業界では考えられないコメント。そして毎年アメリカ本土で開催される年次大会へ行ってみたいと思うようになりました。
会社をやめる決心をして飛び込んでいくと、今もアドバイスや指導、お仕事紹介
してくださるMentor 恩師に出逢いました。もう30年以上もの歳月になります。

 

海外在住、そしてはじめてのアジア諸国からの評議員、更には学会ジャーナルのレビュアー・ジュエリーと歴任。更には教育プログラムレクチャーも。。。
ひとりのフードサイエンティストとしての歳月とキャリアを重ねてきました。
2008年には IFT Fellow に選ばれ、今年は長年の功績にIFTより下記の授賞が決まり、光栄に思います。

Calvert L. Willey Distinguished Service Award
Kiyoko Kubomura, PhD, Kubomura Food Advisory Consultants
Kiyoko Kubomura is the 2019 recipient of the Calvert L. Willey Award and is being recognized for her years of distinguished service to IFT. With over 25 years of IFT membership, Kubomura has served on many IFT committees and juries, in addition to serving as an IFT champion within the Japan Section and as a section councilor and executive committee member. Kubomura has tirelessly introduced, described, explained, interpreted, and generally represented IFT to her many colleagues and associates in Japan. She frequently has been the first woman to hold various professional roles in the field of food science in Japan. Her particular interest has been in mentoring younger Japanese food industry professionals and promoting cooperation between academia and industry, and she sees IFT as a great platform to advance these collaborations.

先月もオーストラリアマカダミア協会の原材料製品開発の大きなイベントInovative Challengeにて審査員を務めさせていただきました。長い仕事ぶりの食品会社新製品開発サポートのキャリアから、授業を受け持っております大学の学生へ指導、長年の経験が故からの産学協同無事チームエントリー受賞叶いました。

久保村食文化研究所 26年目を迎えました!

2019年05月27日

久保村オフィス眼下人形町通りの桜は、今は若葉の艶やかさが美しく輝いています。日本国中で一番最初に満開は、東京都心だとか?

小さなオフィスをオープンの時には、なんとも表現できないような細い幹の桜が今は立派なに街路樹になっています。

光栄にも小さなゴミダメ食文化研究所は、26年目に突入。

日本でたった一つのフードシンクタンクとしてもうすぐ新製品開発サポート1000アイテム、様々な食品原材料機能性素材研究コーディネート、
日本では、しかるべきタイトルがないRegualtory Affairs (食品規制の専門家として)いろいろな加工食品原材料の輸出入サポート、そして大学の非常勤講師、料理教室の講師食品を仕事として選んで、手作りから本物食品産業へまるでトータルプロヂュースOK。

 

一般消費者の方々は、食品産業とは?

その問いに快く答えて下さる事は、チャンスなしです。

日本は、毎日何処かのメディアが放映する料理番組、そして芸能人が面白、おかしく語る食品の事で御腹一杯の様相です。

致し方ない事に、食品は誰でも美味しさを語れる!易しい、優しい事。。。。。。でもあります。お陰で本物加工食品業界を支える食品産業は、海外からのコピーコンセプトとともに新製品が蔓延、昨今は上市の数は膨大であります。
そんなこんなでもメディアの伝える・作り上げたヒット商品が年末にはアナウンスされますのが常。食品会社新製品サポート、お手伝いの製品をスーパーマーケットで見つ、ワクワクする瞬間にビジネス人生、正に春満喫!

Baking & Snack アメリカの専門紙エグゼクティブエディターであるローリー ゴードン女史。エディターとしての師、そして長い友との思い出

2018年04月18日

ローリー女史は、アメリカのベイカリー関連の辞典まで執筆された。

彼女のサポートのお陰にて幾つかの日本からの私の記事が掲載され、懐かしい思い出と心に残っている。
そしてアメリカのベイカリー産業について様々教えを受けた。昨今の日本は、既に米食よりパン食になり、第三は、麺類と私達の食習慣は、小麦文化へと変化した。米穀商に育って、白く、艶やかな白色な炊きたてのご飯にトッピングは、塩、大好きだったのバターとほんのすこしの醤油。。そして卵かけご飯。今の自分を思い、一端のグルメ気取りでグルメ三昧だが、懐かしき風味とフレーバーは忘れらない。ローリー女史の助力と教えにて、IFT年次大会のたびに著名なSnack & Baking 関連の食品メーカーへ訪問して、規模の凄さと歴史の差異を学んだ。

パンの工場での製造ラインは、有に数百メーターは当たり前のスケールの凄さであった。

シカゴの穀物取引所へ訪問して、圧倒されたのが懐かしい。

Ration の原型である、Toasted Bread ...此の技術力は、決心して訪れたアメリカ軍食品研究所。。そして食品加工技術の本髄を悟った気がした。

 

 

 

Baking in Japan: A tale of rice and wheat

9/15/2014 – by Laurie Gorton

Japan’s legacy in rice plus the government’s push for food self-sufficiency are shaping trends in the country’s market for commercial baked foods.

Interest in healthy eating is reshaping wholesale bakery offerings, said Chiaki Watanabe, a reporter for Panka Shinbun (Japan Bread & Cake Newspaper), Tokyo. She spoke with Baking & Snack as part of an exclusive report on global bakery trends in its September issue.

Life expectancies are lofty: 80 years for men and 86 years for women.

“This is one of the reasons that health consciousness is high in Japan,” she said.

Catering to health-conscious consumers, a leading baker succeeded in producing good-tasting bread made with bran in 2013, observing that bran is effective in retarding blood sugar increases.

“Although this bread could not be said to be a smash hit, it became the center of attention with many repeat sales,” Ms. Watanabe said.

A different bakery succeeded in producing bread with a rare form of sugar that also aids in controlling blood sugar. Yet another brought out bread made with prune paste substituting for fats and oils.

As in other developed countries, sliced white pan bread sales are slowly receding in Japan. Many supermarkets price bread as a loss-leader, but the advent of premium bread, such as the “golden bread” offered in 340-gram (12-oz) portions and priced at $2.50, changed this picture.

“It went on the market in April last year and sold 25 million meals in six months,” Ms. Watanabe said.

Golden Bread is flavored with honey and sold in 7-Eleven stores throughout Japan.

Because of Japan’s legacy in rice, the government encourages more rice consumption. This opened up a new variety: rice bread.

“Japanese breads are mostly made from imported wheat flours, but the price of this flour has increased substantially,” said Kiyoko Kubomura, principal, Kubomura Food Advisory Consultants, Tokyo.

The preference is for springy, soft, fluffy bread, she explained.

“And it must have good nutritional value, and rice bread fits this nicely,” she said.

Rice bread is made from a mixture of wheat and rice flours and finds a good market in school lunch. Because of childhood allergies, Japanese researchers are working to produce 100% rice flour bread, omitting the wheat component altogether.

“In 2010, the National Food Institute developed a 100% rice flour bun,” Ms. Kubomura said. Glutathione aids fermentation, and potato flour controls staleness and improves texture.

Bread consumption is increasing in South Korea, growing in retail sales value by 5% in 2013, according to Euromonitor International, a market research provider based at London. Changes in the dining habits of consumers are responsible,

“Local consumers are becoming familiar with having bread at breakfast to replace their traditional meal style,” Euromonitor said. “And they consider cakes and pastries as more like refreshments.”

Consumers in Singapore, another of the Asian Tiger countries, are shifting their buying habits to favor healthy, functional baked goods such as whole grain, low-G.I. and gluten-free bread, although they still prefer white bread, Euromonitor noted.

“Asia Pacific is a shining star, although bread is not yet an everyday product there,” observed Lamine Lahouasnia, Euromonitor’s head of packaged food. “But even with the competing staples, interest in Western cuisine — and bread — rises every time KFC opens another store in China.”

Dear My friends,

2017年11月09日

How time flies, here we are already nearly half way through October, which makes it less than 100 days to Christmas!
We are experiencing unseasonal weather in Tokyo, the gigantic columns of clouds we normally see at this time of year have already been and gone. Summer went by quickly and it wasn’t the long hot humid summer we are normally used to. Though we did experience some humidity which makes life uncomfortable, thank goodness for air conditioners. Since September it has been really nice and cool which is the kind of weather the bell cricket enjoys as well. Crops are in abundance with lots of fruit and rice.
Please take care of yourselves if you are experiencing a hot summer, it can be very draining and makes you feel exhausted, keep well hydrated and rested.
The photo together … Downtown King his name is Ninnosuke at entrance of tofu shop The flower is autumn spider lily

 

 

 

 

I can’t believe it but my little office has now reached its 25th anniversary! I wanted to move from my current office address to a modern and higher floor location close to the water front in the Bay of Tokyo. But I decided to stay as I am, I am close to events being held in downtown Tokyo and at times it has such a festive feel. In the town of Ningyo cho they hold a Ceramic market in the first week of August (the hottest time of summer). It was raining this year during the market. There was so much beautiful china and I just had to buy some (of course). I know the stall owners very well these days and we always say to each other “see you next year”.
Last May I held two lectures at a large event held by Japan Food Chemical Newspaper there were over 30000 attendees? It was standing room only! Everyone was keen to learn what is “new” in the food ingredients and additives environment as they start to develop new products for the market.

 

 

 

During IFIA Japan I received a special award from the IFT Japan Section who were celebrating their 65th anniversary. It has been almost 10 years since I was elected IFT Fellow so I was deeply proud and very emotional to receive this award from the Japan Section. IFT has good cooperation between industrial enterprises and universities in Japan. It’s been 30 years since I started to be involved in the academia world, I was the only woman and I decided to become totally independent. I am sure you will remember my telling you I was the first employed woman who was married and who had also graduated university.
At that time the percentage of IFT women members were very small, it has now increased after 20 years to almost 65% in USA. In Japan things are changing but it is slow progress, we are very conservative.
But …I must tell you, I have recently acquired the title of “University Professor” as I have been teaching food science to universities in Japan for some time now. I was very surprised to receive the title as I come from the Food Industry which is very different from the University Professor environment and added to that the fact I am a woman. It is such an honor for me to teach there and to receive this title.
Each year I have visited IFT USA, it has now been 30 years. I have made many wonderful friends over the years and have been able to keep a fix on changes/trends in supermarkets and food courts. I have brought many ideas back to Japan with great enthusiasm. I have managed to start (through my clients) over 1000 new items to the market.

  

 

 

 

When I visit foreign countries, I enjoy eating everything Gourmet, I am definitely a “Lover of Fine Food” … Of course wherever I visit I want to try everything, all sorts of different things. I have visited California for 17 days; San Francisco, Las Vegas, Los Angeles. In every place I love to see the kitchen shops like William Sonoma at San Francisco … there was magnificent shop with a penthouse for a kitchen school, also I really like to see the latest kitchen tools available. In Japan kitchen shops are a different concept and tend to focus on what young trendy women want.

 

 

 

 

Every time I visit San Francisco, I love to eat their fresh oysters whilst sitting out watching the Pacific Ocean. When I visit Paris, I squeeze Mediterranean lemon or wine vinegar with shallots on my oysters. This last visit I tried coriander flavouring added to the seasoning of my fresh oysters. It was fantastic and a new flavor to try with oysters. I also noticed a new trend in San Francisco of adding hot red chilli pepper bottles to tables so you could add this flavor to your oysters as well. Naturally I enjoyed eating far too many (18 pieces) fresh oysters with a pretty dry white Californian wine.
My expertise is in Savory Flavor so it is a happy surprise when I find a new flavor I haven’t tried before. There seems to be a huge diversification by the soft drinks companies in the US to fresh organic juices, freshly squeezed etc.

 

 

 

Japan is also changing to a more healthy approach to drinks. Most of our drinks are tea based which is quite different to the US. We can add more functional ingredients to teas very easily. Our soft drinks on the other hand that are sugar free with added dietary fibre seem to have poor taste and appear glue like in their texture which I think is down to the dextrin used.
During IFT Las Vegas, I enjoyed visiting various restaurants and food courts where there were many tourists. Even though it was such a hot and arid place, it was easy to be able to get the highest quality food stuffs, there must be a very efficient transportation system so food arrives in fantastic, fresh condition.

  

I invited my great friend Gloria to visit the Picasso restaurant which was decorated with many Picasso paintings, outside there is a big lake. It was so strange watching a water fountain in the desert! I heard that the inside decorations of the Picasso restaurant is the best in the world. I asked chief chef Julian Serrano if we could visit his kitchen. It was overflowing with all kinds of kitchen equipment. I was impressed with how the kitchen looked like a battle scene, but it was so clean!! I have visited the Picasso museum in Paris so this restaurant was a highlight. We had wine from the huge tower wine selection and enjoyed Premium Beef Filet Mignon! Fantastic!

 

 

 

Currently our science topic is fermented foods.
Every day I mix by stirring a pickles base which helps to support the balance of anaerobic bacteria in the gut. My mother gave me the pickles starter when I got married to my husband …how many years ago now? My mother made it in 1945.

 

 

If you have a chance to come to Japan, please let me know.
I’d love to introduce you to our traditions …and wonderful Japanese foods.
Beautiful Taste!
Good Taste…Health…Good day!
Looking forward to seeing you again,
With love and Foods,

 

Kiyoko R. Kubomura

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