Green House and Toyo Medical Announce Demonstration Results of Food Environment Creation Utilizing Unique 'Salt Offset Technology' at Kanagawa's 'BAK'

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Green House and Toyo Medical announced the results of their collaborative project at Kanagawa's 'Business Accelerator Kanagawa (BAK),' showcasing their unique 'salt offset technology.' This technology uses alginate to suppress salt absorption, providing healthy meals without compromising taste.

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Green House and Toyo Medical announced the results of their collaborative project at Kanagawa's 'Business Accelerator Kanagawa (BAK),' showcasing their unique 'salt offset technology.' This technology uses alginate to suppress salt absorption, providing healthy meals without compromising taste.

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Source: https://prtimes.jp/main/html/rd/p/000000045.000070935.html | Date: Date unavailable

Green House Co., Ltd. (Headquarters: Shinjuku-ku, Tokyo; President: Chiaki Tanuma; hereinafter 'Green House') and Toyo Medical Co., Ltd. (Headquarters: Kumamoto-shi, Kumamoto; President: Hidenori Takeshita; hereinafter 'Toyo Medical') reported the results of their co-creation project within Kanagawa Prefecture's open innovation program 'Business Accelerator Kanagawa (BAK)' at a results presentation held on March 18, 2026. Both companies reporting the results of their co-creation project The 'salt offset technology' using alginate, a seaweed component from Toyo Medical, was integrated with Green House's advanced cooking expertise. They announced demonstration results aimed at creating a new food environment that transforms daily meals into 'health infrastructure' without compromising taste. ◇Background: Serious excessive salt intake and the limits of 'enduring salt reduction' Currently, the average daily salt intake in Japan is 10.9g for men and 9.3g for women, significantly exceeding the Ministry of Health, Labour and Welfare's target of 7g. High salt intake is also said to be a major factor causing high blood pressure. However, conventional measures have mainly focused on 'salt reduction by thinning the taste,' which has led to low satisfaction among eaters and difficulty in sustained adoption. To address this issue, both companies conducted demonstration experiments using 'salt offset technology,' which converts salt (sodium) into a form that is difficult for the body to absorb using alginate, in various food settings, verifying its acceptability and practicality for social implementation. ◇Results of the demonstration experiment: Two developed solutions ① Salt Offset Menu Menus were developed that incorporate alginate into staple foods, side dishes, and desserts to 'offset' salt content without changing the amount of salt. The satisfaction of eaters and the practicality in cooking environments were verified through tasting sessions for Green House employees and a

Green House and Toyo Medical Announce Demonstration Results of Food Environment Creation Utilizing Unique 'Salt Offset Technology' at Kanagawa's 'BAK'

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