Product development with rice flour potential

Supporting the development of new gluten-free products
Supporting new product development
Junji Kaneda, who created the 100% rice flour "Bemen"
Contact Us
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Japanese
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Regarding Product Development Support

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What is gluten-free?

Gluten-free refers to a dietary and lifestyle approach that eliminates (or excludes) gluten, a type of protein found in grains such as wheat, rye, and barley. It originally began as a necessary dietary therapy for people with specific conditions (such as wheat allergy, celiac disease, or gluten sensitivity) who experience adverse health effects when consuming gluten.

In Japan, wheat ranks as the third most common cause of food allergies, following eggs and milk. Overall, gluten-related disorders, including wheat allergy, are considered a significant and growing health issue in modern society.

The role of rice flour is primarily as a substitute for wheat flour, enabling a safe and diverse diet. Since rice does not contain gluten, it becomes a crucial ingredient for people with these conditions.
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Gluten-Free Market

The gluten-free market in Japan is growing and is expected to continue expanding. It is projected to reach a market size of ¥300 billion by 2033.

1. Rising Health Consciousness
Regardless of whether they have conditions like wheat allergies, more people are choosing gluten-free diets for health management and beauty purposes.

2. High Awareness, Low Adoption Rate
While awareness of the term "gluten-free" is high at around 80%, only about 5.4% of people currently follow a gluten-free diet. This suggests that the primary target group remains people with specific conditions or strong health consciousness. However, it indicates significant latent demand, as many perceive "gluten-free = good for health."

3. Support from the Ministry of Agriculture, Forestry and Fisheries
The Ministry of Agriculture, Forestry and Fisheries is also supporting the expansion of rice flour usage. Development of gluten-free foods made from domestically self-sufficient rice is becoming more active.
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100% Rice Flour: A Technological Innovation

Onga-ya's "technology for producing noodles using only 100% rice flour" represents a highly advanced and innovative achievement in food science and manufacturing.

This "technology" lies in achieving the shape, texture, and cooking tolerance expected of noodles without the powerful binding agent "gluten," which is commonly present in wheat flour noodles.
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100% Rice Noodle Technology

01

Overcoming
Overwhelming Challenges

Wheat flour noodles derive their characteristic "chewiness," "stickiness," and "elasticity" from the gluten network formed when the dough is kneaded. However, rice flour contains absolutely no gluten.

Simply mixing it with water and kneading it won't bind the dough together; it will quickly crumble apart. Even if shaped into noodles, the biggest drawback is that they break during drying or boiling (known as "broken noodles").

The key to 100% rice flour noodle technology lies in overcoming this critical weakness of "no binding agent" through physical and chemical approaches.

02

Advanced manufacturing techniques and ingenuity

Conventional wheat flour noodle production methods make it difficult to create 100% rice flour noodles. Therefore, Onga-ya developed proprietary technology, achieving Japan's first additive-free rice flour dry noodle development in 2022 and securing a patent.

By pre-treating part or all of the rice flour with heat (alpha conversion) to gelatinize it, enhancing stickiness and strengthening cohesion, and using an "extrusion noodle machine" that presses the dough through small holes under high pressure to form noodles—instead of the rolling and cutting method common for wheat noodles—Onga-ya achieved continuous noodle forming without gluten.

03

Achieving "100%"

Many gluten-free products commonly add egg whites or thickeners (such as alginate derivatives and plant fibers) to compensate for elasticity and cohesion.

Our "Beimen" noodles, made from 100% rice flour, stand out by achieving their noodle texture using only pure rice and water—without any such additives.

Why not leverage our 100% gluten-free technology in your new product development to create innovative offerings?

03

小見出し

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Product Development
I'll take full responsibility for supporting you!

1. Planning & Concept Design
We collaborate with you from the initial idea stage—"What kind of product do you want to create?"—through to defining your target audience, clarifying your core concept, and identifying key differentiators from competitors. We provide meticulous support in building the foundation for a successful product.
2. Recipe Development
and Prototyping
We propose optimal formulations and production methods based on our deep understanding of rice flour characteristics. Through repeated prototyping, we aim for a final product that satisfies you in every aspect: taste, texture, and appearance.
3. Manufacturing and
Mass Production Support
We assist in establishing the infrastructure needed to manufacture prototypes as actual products. Together, we build a viable business model covering everything from selecting manufacturing lines and sourcing raw materials to managing costs.
4. Market Development
and Branding
Leave your post-production sales strategy to us. We provide comprehensive support—from packaging design direction and sales channel selection to promotional initiatives—ensuring your product reaches your customers' hands.
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The Process Leading to Product Development Support

Inquiries and
Consultations
Hearing and
Current Situation Analysis
Determination of Proposal
and Support Details
Product Development
Start
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Let's start with a consultation. Whether you want to create derivative products by replacing ingredients in existing items with rice flour, or plan entirely new products, Junji Kaneda of "Onga-ya Koji Kome no Hana" will propose solutions based on our proven track record and experience, tailored to your company's needs.

Please fill out the inquiry form and submit it. We will contact you by the next business day. Let's take the first step together in developing gluten-free products.

 

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