I want to elucidate the functionality of spices and connect them to self-medication.
First of all, please tell us about your business.
Mr. S&B Shokuhin Sakata: We are a manufacturer that manufactures and sells instant, spices, instant foods and other products, with a focus on spices and harps. This year marks the 100th anniversary of our founding, and we hope to contribute to the health promotion of our customers by elucidating the health functions of spices in order to respond to customer health issues with the power of spices. We plan to disseminate information about the results generated at this laboratory and to develop new products.
What kind of research is being conducted at Mitsui Link Lab Shinkiba1?
Mr. S&B Shokuhin Onda: At Mitsui Link Lab Shinkiba1, I am in charge of searching for ingredients contained in spices and searching for health functions of those ingredients. Specifically, we focus on basic research such as the creation of spice extracts, component analysis, and evaluation of health function using cells. In addition, we are also making prototypes of tablets (tablets) using spices, and we are also examining what products we can use our research results for. For highly specialized research, such as action mechanisms and clinical trials, we are promoting research in collaboration with external organizations such as academia.
In the future, based on research data obtained in-house, we hope to lead to the development of "functionally labeled foods" that utilize the functions of spices. Spices are not yet a very impressive ingredient in the Japanese diet, so in the future, we will further appeal that point and prove that "spices are delicious and have a good effect on the body." I want to go.
Mr. S&B Shokuhin Sakata: In the future, we aim to realize “self-medication through food” using spices. I want to aim for a world where the health function of spices is widely recognized, more spices can be incorporated into everyday meals, and stay healthy without relying on drugs. We will continue our research with the goal of realizing such a world.
The access from the head office was good and it was convenient for researchers to commute.
Please tell us why you decided to move into Mitsui Link Lab Shinkiba1.
Mr. S&B Shokuhin Onda: In order to relocate our research laboratory, we needed a laboratory corresponding to biosafety level 2 due to cell experiments. In addition, since our research facility was originally located in Itabashi Ward and its headquarters is located in Nihonbashikabutocho, it was necessary to consider the convenience of researchers to commute and access to the headquarters. Therefore, we selected Mitsui Link Lab Shinkiba 1, which meets these conditions, both in terms of facility and location. The fact that Mitsui Link Lab's facilities are easy to change the interior to specifications for handling biosamples and organic solvents was also a decisive factor for moving in.
What kind of impression do you have when you actually move in?
Mr. S&B Shokuhin Onda: Since the previous research base was located in our own facility, I usually had few opportunities to interact with outsiders. Mitsui Link Lab Shinkiba1 is a good stimulus because various companies are occupied in the same building and always be aware of their existence. Until now, social gatherings and other events were always related to the same food industry, and the range of exchanges tended to be narrower, but at Mitsui Link Lab, resident exchange meetings are held irregularly, There is an opportunity to interact with people from different industries, so that point is also very interesting, and I think it was good to move into Mitsui Link Lab Shinkiba1.
Also, in the case of our company, preparing all the equipment necessary for research on our own would be a great investment, but it is also a great advantage because common equipment can be used at nearby Mitsui Link Lab Shinkiba 2.
Are you developing from interaction between residents to further collaboration?
Mr. S&B Shokuhin Onda: That's right now. There is a company with a relationship that exchanges information, so I hope it will be interesting if it leads to a new job.
In the future, I would like you to further disseminate information and know what kind of power the spices have.
Do you have any requests or expectations for Mitsui Link Lab?
Mr. S&B Shokuhin Sakata: After all, I would like to actively deepen exchanges with people from different industries and create new innovations, so I hope that you will be able to excite them through social gatherings and other bridging opportunities.
Mr. S&B Shokuhin Onda: For example, it would be nice if there was a place where tenant companies could exhibit their own business or discuss further, such as a poster presentation venue at academic conferences.
S&B Shokuhin is also a member of LINK-J.
Mr. S&B Shokuhin Onda: Yes, there are many events that you can participate in for free, such as online events at LINK-J, so it's a great study. The communication lounges and conference rooms available to LINK-J members are also very useful for meetings with academics. Life Science Hub West (Bigo-cho, Chuo-ku, Osaka) is also often used when traveling to Osaka. In the future, I would like to use it in a wider range of situations. I also participated in an event held in Nihonbashi, Tokyo, but it has a different atmosphere from Mitsui Link Lab, and this is also interesting.
Mr. S&B Shokuhin Sakata: In the future, for example, if there is a place for research presentations via LINK-J, I would like to participate. Our company is actively working to disseminate information, but I feel that it has reached only some people. Through LINK-J, we will send our research results to various companies, academia, and even consumers and let them know, "Is food manufacturers doing this kind of research?" I hope that they will be interested in our business and create a new collaboration.
Thank you very much. Finally, please tell us about your outlook for the future.
Mr. S&B Shokuhin Sakata: We are currently conducting joint research with universities and research institutions to develop functionally labeled foods, and eventually we would like to work with players in the life science field, such as pharmaceutical companies, to engage in collaborative projects in the medical field, for example. As I mentioned at the beginning, we are now aiming to achieve self-medication with spices. In the future, I hope that various challenges will be realized by using various frameworks to create connections with many people.