Kinish

Hiroya Hashizume, President and CEO

In response to climate change, the food and beverages (F&B) industry is embracing sustainable practices to control its carbon footprint. This transition is particularly intense in the dairy space, where producers are looking for novel ways to develop animal-free products. Japan-based Kinish is addressing this need with its plant molecular farming-based dairy alternatives.

It generates casein—a crucial protein for dairy production—directly from rice, enabling the creation of products like milk and cheese that replicate the texture and taste of traditional dairy. Unlike competitors that derive casein from sources such as lettuce, safflower or soy, Kinish’s approach to extracting casein from rice distinguishes it in the industry.

It overcomes the complexity of casein production by leveraging Japan’s rice research and development legacy, along with advanced fungal technology and partnerships with research experts with over 40 years of experience in rice-based casein development. Its process, which uses a compact variety of rice—eight inches (20 cm) in height—enables large-scale production within a 40-foot container, achieving substantial scalability in a small footprint.

This depth of knowledge, coupled with its tech-driven and scalable methodology, enables Kinish to address the usual scalability challenges in producing commercially viable casein-based products. The company aims to demonstrate early next year that its rice-derived variant is scientifically comparable to the animal-based casein.
“We aim to be the impossible food company in the dairy industry by creating products that rival traditional dairy in taste and quality,” says Hiroya Hashizume, President and CEO.

Blending Quality with Advanced Technology

With a foundation built on years of rice research, Kinish’s unique production process allows it to achieve high-quality yields with a minimal environmental footprint. It produces all four types of casein—alpha-1, alpha-2, beta and gamma. The company’s production process encompasses several stages—cultivating the rice, processing the grains to generate rice syrup at external facilities and initiating product development with this unique ingredient.

Kinish’s innovative approach benefits from Japan's superior quality rice and advanced technology. This branding enhances market impact and consumer appeal. Currently, projections suggest that Kinish’s advanced technology will enable casein extraction per grain to be several to dozens of times higher than competitors, making it possible to provide innovative casein products to a broader audience.

Recognizing that consumers prioritize taste over sustainability, it understands that achieving exceptional flavor in plant-based foods is essential for widespread acceptance. Equipped with this insight, it harnesses the natural properties of rice, leveraging its sticky texture and starch to create non-dairy products with a creamy texture and mild sweetness. Using a traditional Japanese method, Kinish converts rice into syrup through heating and enzyme extraction, creating a unique ingredient for its dairy alternatives. Above all, it uses the entire rice grain to develop dairy alternatives that stand out in quality and taste.

From a safety perspective, Kinish will proactively address GMO technology concerns to guarantee that its special rice poses no health risks.

Scalable Rice Innovation

Kinish has successfully scaled up its process with the belief that rice holds significant potential for creating alternative dairy products. Building on its scalable process, Kinish has also ventured into non-dairy ice cream, creating products without casein. At a recent tasting event in the U.S., feedback was overwhelmingly positive, highlighting rice’s potential in the alternative dairy market.

With ongoing R&D efforts aimed at enhancing flavor and perfecting its rice-derived casein, Kinish anticipates demonstrating the scientific equivalency of its casein to animal-based variants in the coming years. Large-scale production of its specialized rice variant is set for 2025.

Sustainability in the food industry ultimately depends on delivering exceptional taste. By combining innovative technology with high-quality products, Kinish aims to achieve this goal with innovative alternative dairy products and their power to drive meaningful change and contribute to a sustainable future.

Founded in 2023, Kinish has already embraced a global strategy, participating in international growth programs like the Thames Valley Accelerator and DCA. With plans to enter the U.S. market within the next three years, it is poised to become a global leader in plant-based dairy.