Nurifarm’s core competitive advantage lies in its bioconversion technology, which utilizes enzymatic hydrolysis and lactic acid bacteria fermentation. Going a step beyond conventional methods of simple grinding or mixing, we are developing technologies that enhance functionality and processability by applying fermentation and enzymatic hydrolysis processes tailored to the characteristics of the raw materials. Through the fermentation process, we reduce the raw materials’ characteristic off odors and increase functional metabolites while ensuring the stability of the raw materials and their suitability for food applications. Specifically, for protein based materials, we are developing ingredients that reduce the burden on digestion and absorption and maximize bioavailability by combining enzymatic hydrolysis for low molecular weight conversion with lactic acid bacteria fermentation. Additionally, we apply ultra-microcurrent grinding technology to ensure uniform particle size distribution and enhance the materials’ usability in food formulation and processing. Based on these technologies, Nurifarm is establishing a functional food development platform that integrates everything from raw material development to functional verification, product design, and manufacturing processes.

Nurifarm is not just developing technology that remains confined to the laboratory; rather, it is establishing a research and development system that progresses from R&D to functional verification, product development, and commercialization. Based on the transfer of public technologies, we acquire bioconversion-related technologies, develop them into food ingredients and products through our own R&D, and expand them into functional foods that can be utilized in the actual market. We use technology to overcome the limitations of raw materials, translate the potential of functional ingredients into products, and, ultimately, connect them to personal health management. Through bioconversion technology, Nurifarm discovers new value in food ingredients and creates technologies for better food and a healthier daily life.