'Okimenshi' just announced that it has developed a new type of noodle flour made out of wood pulp. While noodles are part of nearly every type of cuisine, not all individuals can consume the product. This new type of noodle provides an alternative for those who cannot eat traditional pasta.
Okimenshi is a textile company that normally uses wood pulp to make fibrous materials. However, the company recently found a way to extend its technology in order to create noodle flour out of the same material. The process involves taking the pulp taken from a tree’s indigestible cellulose and combining it with a yam-like konjac plant. The result is a edilble flour called 'Cell-Eat.' This new type of flour can subsequently be used to make noodles that are gluten-free, fat-free and nearly carbohydrate-free.
Although they are not yet available for purchase, noodles made from Cell-Eat could provide a healthy alternative for consumers who are unable to consume traditional pasta dishes.
Key Themes Behind This Trend
- Wood-based Food Products
- Okimenshi's development of noodle flour made out of wood pulp is an example of the potential for wood-based food products, which could provide both eco-friendly and novel food alternatives.
- Fiber Food Innovations
- An expansion in Okimenshi's textile business to develop noodle flour out of its wood-based fibers demonstrates potential for future fiber-based food innovations.
- Alternative Food Ingredients
- Okimenshi's use of indigestible cellulose from trees as a primary ingredient signifies the potential for alternative food ingredients that could revolutionize food production.
Where This Applies
- Textile Industry
- Okimenshi, a textile company, demonstrates potential for cross-industry innovation, expanding their expertise into the food industry.
- Food Industry
- Okimenshi's development of a novel, gluten-free noodle flour could provide a niche product and/or inspire further development within the food industry.
- Health Food Industry
- Okimenshi's development of fat-free, low-carbohydrate, gluten-free noodle flour could disrupt the health food industry, providing a new, healthy pasta alternative.
