NHP CEO Masazumi Kumazawa Long Interview
In this extended interview with the CEO of NHP, Masazumi Kumazawa, we dive into NHP’s original technology, their expertise on hydrolysis, its possible applications and Kumazawa’s visions of the future. (Interviewer: Shuzo Okabe)
──I’d like to talk to you about NHP’s hydrolysis technology in more detail today. Hopefully, those interested in NHP can begin seeing its potential through this article. Let’s jump right in. Can you explain NHP’s hydrolysis technology in layperson’s terms?
Thank you. The explanation is somewhat scientific, but I hope you’ll bear with me. Our hydrolysis technology can be described as a highly efficient and fast way of breaking down organic materials – the building blocks of living organisms. Every living organism grows as molecules bind together and die as these molecules disintegrate. This technology enables molecular-level decomposition.
──I see. And is it right to think that NHP’s uniqueness comes from having the ability to apply hydrolysis technology to food?
Exactly. When food is digested in humans, it’s broken down into smaller molecules and absorbed into the body. Our technology supports this breakdown process by making nutrients easier for the body to absorb. Hydrolysis techniques have been integrated into daily life since ancient times, from relying on microorganisms to assist decomposition to chemical methods using acids. However, the former is time-consuming, while the latter can cause unintended side effects during decomposition. However, our technology is different from both. By using a unique combination of heat, pressure, and, at times, enzymes, we can achieve decomposition that is significantly faster and safer than conventional methods.
──How interesting. It’s as if your technology is an evolution of hydrolysis, built upon the myriad of innovations humanity has developed over time. So, how exactly does hydrolysis, through such advanced technology, benefit our daily lives?
Let’s look at rice as an example. Rice contains a polymer called starch. By breaking this down into smaller molecules, you can transform it into foods that are easier to digest and absorb, such as amazake (a sweet rice drink) or rice syrup. This process allows those with underdeveloped digestive systems, like young children, or those with weakened digestive functions, like the elderly, to consume nutrients with minimal strain. Additionally, our hydrolysis technology uses heat and pressure during the breakdown process to sterilize the food. This method not only eliminates common bacteria but also heat-resistant bacteria, making food safer to consume.
──Hydrolyzed foods are easier to digest and absorb. That makes a lot of sense. What are the other possibilities of this technology?
Using our technology also transforms previously discarded parts of food, like vegetable peels or fish bones, into usable materials. When it comes to whether something is edible or not, most people draw the line at “hard, unsavory, and unhygienic.” Reducing certain foods’ molecular weight makes the taste more apparent. Additionally, our technology uses heat and pressure to sterilize and sanitize the food, making it highly hygienic. In other words, our technology makes it possible to consume things we’ve considered inedible. Put another way, it allows us to use parts that were once discarded but could have been eaten.
──The way you perceive what is edible and inedible is quite intriguing.
As populations continue to rise, food scarcity is a concern across the globe. Various efforts are being made in response to these challenges, including forcing inedible materials into something edible. I don’t think that’s necessary. Using what is already available to us is much more logical and safe. Much of our food goes to waste, with large portions of it going unused. Our technology aims to make these unutilized parts usable.
──While it’s a very rational approach, it also sounds refreshing at the same time. This might be a tangent, but Mr. Kumazawa, what does “eating” mean to you?
Humans must eat to sustain life. I believe humans feel a primitive joy when we satisfy this need, and the food we eat becomes a part of our body. However, the most important thing is who you eat with. This connects to why I do this work; at its core, I want to make those around me happy, and I genuinely want to enjoy life by sharing delicious food with them.
──It’s fascinating how theory, intuition, rationality, and humanity coexist within you. Are there any examples of your efforts to convert previously inedible things into something people can eat?
For example, rice is a staple food for Japanese people. However, what we eat is essentially just the seed of the rice plant. We end up discarding most of the plant itself. From our perspective, it would be interesting to devise ways to eat the entire rice plant.
──To go back a bit, you’ve mentioned a few times that hydrolysis technology can shorten processing time. If we were to use rice decomposition as an example, could you give us an idea of how much faster this method is compared to traditional approaches?
If we take the traditional approach, we’d have to hydrolyze rice, dry it, and crush it. This would probably take at least a day. With our technology, we can dry and crush simultaneously in about one second. That’s the kind of speed we’re talking about here.
──That’s a significant increase in efficiency.
Time applies to everyone in the same way. So, reducing time is incredibly valuable from every vantage point. It also contributes to a reduction in energy consumption.
──After hearing all this, I’m curious as to why such progress hasn’t been made until now.
For starters, I have a background in the plastics industry, which I was involved in for a long time. Through a fortunate connection, I transitioned into food technology. It’s quite rare to traverse both fields, and this makes my perspective unique.
──I see. With these coincidences, coupled with your innate curiosity, it’s no surprise that you’ve ended up in this space today. I’d like to return to the hydrolysis technology at NHP. What would you like to achieve with this technology moving forward?
I’m interested in the world holistically. I also want to find ways to help the people I’ve encountered throughout my life—that’s the source of my curiosity. Our technology is very universal, but by itself, it doesn’t have much meaning. Therefore, I believe it’s essential to visit different regions and cultures, make sense of their needs, and solve the problems that arise from them. For example, some people don’t want to consume animal-based products or those who, due to religious beliefs, can’t eat certain foods. I’m particularly fascinated by how these unique contexts only become apparent when you engage with and understand the people involved. Allergies are also a big issue. Adults can somewhat tolerate things, but it’s different for children. For example, being unable to eat sweets is a big problem for kids. I’m constantly thinking about how to provide things children can enjoy.
──Listening to you, it seems you’ve found a way to look at any challenge from different perspectives and develop creative solutions. That gives me a sense of hope.
Because this technology is so universal, it can be dangerous if misused. It could disrupt existing industries. That’s why I’m excited about doing things no one else does. Effectively utilizing previously unusable or inedible materials is a perfect manifestation of that, and I hope it leads to applications that solve various long-standing problems. Given my age, it’s likely that I won’t be able to see it all the way through. But that’s not why I do this—I sincerely hope this technology continues to expand.
──Your active relationship-building with various regions and organizations seems to stem from this very background.
Exactly. Hydrolysis technology shortens time, reduces environmental impact, and ensures safety. It should benefit everyone. I want to actively provide our know-how, including technical support, if there’s demand for it. We aim to offer joy and abundance through food. We want to create a society where people can enjoy the pleasure of food equally.
──That’s wonderful. The potential for this technology to expand is fascinating. From my understanding, this technology can be applied beyond the food industry. Could you share your thoughts on its potential applications in other fields?
Having worked in two completely different fields—chemistry and food—I’ve seen how applying chemical technology to food has opened up new possibilities. I’m now thinking about taking the knowledge we’ve gained and applying it back to the field of chemistry. For example, wecan use micronized oil to create powder coatings or materials for 3D printers.
──That’s fascinating. This brings us back to the point you made earlier about the universal nature of the technology and how crucial it is to apply it in the right way.
Exactly. Because the technology is universal, it’s vital to adapt it to fit unique needs or generational contexts. I frequently think about how essential it is to cultivate people who can consistently respond to society’s needs while ensuring economic sustainability. Personally, I want to devote myself as much as possible to the “exploration of technologies that allow us to enjoy life on Earth to the fullest.”
