Kinish launches plant-based ice cream brand, expanding its offerings

JAPAN – Kinish, a Japanese food tech startup, has announced the launch of a new plant-based ice cream brand called The Rice Creamery.

Described as “uniquely Japanese”, the brand offers rice-based ice creams that are said to contain 60% less sugar and generate 62% fewer greenhouse gas emissions than traditional dairy ice cream. The products contain syrup made from domestically grown rice, providing a natural sweetness.

Three flavours have initially been launched: The Original — combines rice with cashew nut paste for a mellow flavour, Master’s Uji Matcha — contains Uji matcha from the tea company Hotta Katsutaro Shoten and Elegant Dutch Chocolate — made with Dutch cocoa powder for a chocolatey flavour.

The launch aims to tap into the growing demand for dairy-free products in Japan, driven by milk allergies, lactose intolerance, and increased environmental awareness. The ice creams have reportedly received a very positive response at tastings; consumers described them as “satisfyingly delicious” and “rich and flavorful”.

Earlier this year, Kinish raised US$800,000 to advance its dairy alternative technology. The company is working to develop a rice-based source of casein, a key protein found in milk, using plant molecular agriculture.

However, the new ice creams are purely plant-based and do not contain milk proteins. Kinish has launched them to introduce consumers to the potential of rice as a dairy alternative, while continuing to develop its molecular farming technology.

The Rice Creamery products have already been launched at Tokyu Store, with plans to expand to other mass retailers and convenience stores. Kinish also intends to launch the ice creams in Washington DC, USA, later this year under the brand name The Rice Cream.

Meiji unveils new yogurt to boost skin health

Recently, Meiji, a leading company in Japan’s dairy industry, launched its latest product, the ‘Meiji W Skin Care Yoghurt,’ aimed at tackling skin health concerns like UV damage and dryness. 

According to the company, this functional dairy drink will hit shelves across Japan on March 25, 2025, offering a fresh take on combining nutrition with skincare.

The Meiji W Skin Care Yogurt blends unique ingredients, including SC-2 lactic acid bacteria, collagen peptides, and sphingomyelin. 

According to Meiji, these components work together to shield skin from UV irritation and keep it hydrated. 

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