NEXT KITCHEN 2025 - Global Foodtech Accelerator Program -

NEXT KITCHEN 2025 brought together groundbreaking food tech startups, industry experts, and investors to explore collaboration opportunities and shape the future of the global food sector. Funded and initiated by JETRO (Japan External Trade Organization) Kobe, Hyogo Prefecture and Kobe City governments and organised by Innovation Dojo Japan, the event served as a curated marketplace where Japanese food industry leaders engaged with international startups to drive innovation and sustainability.

Objective

The primary objective of NEXT KITCHEN 2025 was to foster collaboration between innovative food tech startups and Japan’s (primarily Hyogo/Kobe’s) food industry leaders, ultimately paving the way for long-term investment and collaboration. Through business matching, knowledge sharing, and facility tours, the program aimed to:

• Showcase cutting-edge technologies addressing critical challenges in the food sector.
  
• Facilitate meaningful connections and partnerships between startups and Japanese industry leaders which would lead to promote open innovation in the food sector and attract overseas food tech startups to Hyogo/Kobe.
  
  

Program Details

• Duration: 4-7 February 2025
• Location: Various sites across Hyogo/Kobe.
• Participants: 9 overseas food tech startups selected from 54 applications. 25 leading Japanese partner companies in the food sector. 

Key Activities

1. Business Matching and One-on-One Meetings
   Selected international startups engaged in tailored business meetings with Japanese food industry leaders, leading to discussions on potential collaborations and future partnerships. A total of 50 individual meetings were held, resulting in tangible outcomes, including NDA signings within weeks of the program.
   

1. Facility Tours and Industry Immersion
   Participating startups visited PASCO (a leading Japanese bakery company), Hakutsuru (one of Japan’s top sake breweries), MCC (a renowned manufacturer of ready-made meals) in Hyogo Prefecture, offering them a deeper understanding of Japan’s food ecosystem and operational practices.
   

1. Global Conference and Pitch Sessions
   The NEXT KITCHEN 2025 GLOBAL CONFERENCE on February 6 provided a platform for startups, investors, and industry experts to discuss emerging trends and future opportunities in food innovation. The event featured panel sessions and keynote speeches from industry experts, including AgFunder, MAFF, Juchheim, Value Create, and Japan Tech Ventures. Participating startups presented their technologies during pitch sessions, attracting interest and potential collaborators. Attended by more than 130 people, the event provided startups with valuable networking opportunities, helping them connect with future investors and collaborators.

Selected Startups at NEXT KITCHEN 2025

• Agrifreeze (Singapore): Digital freezing technology preserving texture, flavor, and quality while reducing food waste.
  
  
• Alterpacks (Singapore): Converting food waste into sustainable, compostable packaging.
  
  
• ClearCOGS (USA): AI-driven demand forecasting for restaurants, minimizing food waste and boosting profitability.
  
  
• Kitchen Robotics (Israel): Beastro™, an AI-powered robotic chef ensuring consistent, fresh meals.
  
  
• N&E Innovations (Singapore): Chemical-free packaging that naturally extends food shelf life.
  
  
• Prefer (Singapore): Developing bean-free coffee that reduces environmental impact while maintaining rich flavors.
  
  
• Squee Foods (Finland): Producing high-protein, sustainable foods aligned with health and environmental goals.
  
  
• Umami Bioworks (Singapore): Advancing cultivated seafood with premium taste and scalability.
  
  
• Wada FoodTech (Hong Kong): Utilizing AIoT technology to deliver fresh, warm meals in just 17 seconds.
  
  

NEXT KITCHEN 2025 reaffirmed Kobe’s commitment to becoming a hub for global food innovation. By connecting startups with industry leaders and investors, the program has established a strong foundation for future advancements in food technology and sustainability.

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