Researcher Interview #4
Innovation Story
Taichi Shiraogawa
Mr. Daisuke Kodama
General Manager of Functional Materials Research Department, Technology Solutions Research Institute, Research and Development Headquarters, Kewpie
Team Leader, Functional Materials Research Department, Technology Solutions Research Center, Research and Development Headquarters, Kewpie
Hypoallergenic eggs have the same taste and function as regular eggs
In a project to research and develop hypoallergenic eggs,
The researchers in charge of testing the physical properties of eggs laid by chickens in which the ovomucoid gene was knocked out through genome editing are
These are researchers from the Kewpie Group.
How does the flavor compare to regular eggs? Do they retain the natural functions of eggs?
Researchers who are experts on eggs have assessed that "these eggs are suitable for cooking and baking, just like regular eggs."
This shows that the research is progressing well.
So, what are the thoughts of Kewpie's researchers as they proceed with this project?
What is your vision for the future?
Not food barrier-free, but universal
--First of all, please tell us what your thoughts are about undertaking this project.
Kodama: The Kewpie Group handles about 10% of Japan's egg production, and in its long-term vision, the Kewpie Group 2030 Vision, it aims to become a leading salad and egg company. The 2030 Vision also includes the goal of being a "supporter of children's smiles," and the hypoallergenic egg project is linked to this.
Eggs are rich in nutrients and have great health value, but there are also a certain number of people who cannot eat them due to allergies. We hope that hypoallergenic eggs can play a role in expanding food options for such people.
The Kewpie Group has sent out the message that, "We aim to be a group that contributes to food and health around the world with deliciousness, kindness, and uniqueness." The hypoallergenic egg initiative is a project that aims to "deliver eggs in a delicious, gentle, and unique way."
Shiraogawa believes that it is not about food barrier-free, but about food universality. While barrier-free means taking care of some, universal means being equal to everyone. We believe that hypoallergenic eggs, which can be eaten by people with egg allergies, are truly universal.
We have been working on a plant-based egg substitute called "HOBOTAMA", and the more we develop plant-based technology, the more we realize the potential of eggs, such as their deliciousness and functionality. But there are people who cannot eat eggs because of allergies. Our group also operates a baby food business, and from that experience, we know that if one child has an allergy, the whole family tends to avoid that food.
We are proceeding with this project with the hope that reduced-allergy eggs will be something that not only patients, but their families will also be able to eat.
Hopes for genome editing lead to collaborative research with Hiroshima University
What made you decide to participate in this project?
Kodama : The Kewpie Group has been dealing with the issue of egg allergies for many years. During that time, a technology called genome editing emerged in the early 2010s, and I felt that it had great potential. The biggest feature of genome editing technology is that it is not genetic recombination, but rather it is a technology that can target and cause mutations that can occur in nature. I studied genetic engineering at university, so I thought, "Maybe this technology can solve the issue of egg allergies." After doing some research, I found that Hiroshima University was conducting the most advanced research. I judged that the technology was highly advanced and highly feasible, so I applied for joint research.
--Did the research go smoothly?
Kodama First, it was necessary to design a tool to target ovomucoid, the main allergen in chicken eggs, and to stop the function of only the ovomucoid gene, but Professor Horiuchi told me that they had a hard time even at that stage. There is a versatile genome editing tool called CRISPR, but there were concerns about off-target problems, such as the introduction of unexpected mutations in genes other than the targeted one. Therefore, with the cooperation of Professor Yamamoto, they used a unique genome editing tool called Platinum TALEN to successfully target and stop the function of only the ovomucoid gene while avoiding the risk of off-target. Even after the genome editing tool was created, Hiroshima University had a lot of trouble before chickens and eggs were actually laid. After all that hard work, they succeeded in creating eggs that do not contain ovomucoid about two years ago.
--How did you feel when the eggs were ready?
Kodama :We anticipated various hurdles in this research. For example, would the next generation of chickens be able to be produced from eggs that do not contain ovomucoid? Would they be able to lay eggs stably over a long period of time? When we overcame these challenges and created eggs that were completely ovomucoid-free, we felt that we had finally come this far.
--Did you eat.
Kodama : Yes, I eat them within the scope of the company's responsibility. My impression was that they were pretty much the same as regular eggs.
--Kewpie is in charge of testing the physical properties of hypoallergenic eggs and evaluating their suitability for processing. What is your evaluation so far?
Kodama :You can use it in almost the same way as regular eggs. We have confirmed that the flavor, color, nutritional value, and the three physical properties of eggs - solidifying when heated, foaming, and mixing oil and water (emulsifying) - are almost the same.
It can be whipped to bake Shiraogawa cake, or mixed with soup stock to make chawanmushi. We believe it is our responsibility to spread the value of eggs to the world, so we strictly check whether they are the same as real eggs.
The researcher emphasized the term "egg value."
According to Kodama, the advantage of eggs over other protein sources is the high quality of their protein, including their amino acid score and bioavailability.
In many ways, eggs outperform other foods.
It also contains almost no carbohydrates, so it is suitable for people who just want to get protein.
Shiraogawa If handled carefully, eggs have a very long shelf life, making them excellent for storage.
Kodama In winter, it is said to be within 57 days after spawning.
Possibility of serving the product heated
————It's still a long way off, but in what form will the products be offered? I'm sure that's something that consumers are curious about.
Kodama: These allergy-reducing eggs do not contain ovomucoid, but they do contain other allergen proteins. They are not completely allergy-free. However, we know that allergens other than ovomucoid are significantly reduced when heated, so we believe that heating is a basic requirement when providing the product. It would be difficult to package raw eggs like those sold in supermarkets. We imagine that they will be heat-treated to ensure that they do not contain ovomucoid and that the levels of other allergens have been reduced before being delivered.
————What challenges do you face going forward?
Kodama : I think it's all about how to gain consumer understanding of genome editing. How can we guarantee not only safety but also peace of mind? To that end, I think it's important to convey all information accurately. I think we need to take steady steps to gradually increase the number of people who recognize the value of genome editing.
Shiraogawa : In addition , when proceeding with this kind of project, we believe that it is necessary to continue it even after the product is actually offered in the future. We must not do anything that would disappoint consumers. It is our responsibility to continue. In that sense, we must also carefully consider the relationship between value and cost in the future.
--What are your hopes for reduced-allergy eggs?
Kodama: Eggs are used in many different situations, not just at the dinner table. They are also used in influenza vaccines and chalk. If more places use hypoallergenic eggs, people's concerns will decrease. To that end, we would like to cooperate with all parties, including the national government.
Shiroogawa hypoallergenic eggs are extremely meaningful. We would like to spread their value with partners who share our vision and can tackle the challenges of ensuring safety and providing peace of mind.
