“28th Japan International Seafood Show” Announcement of Joint Exhibition with Kochi University of Technology

Nippon Paper Industries Co.,Ltd. . ( head office  Office: Chiyoda-ku, Tokyo; President and Representative Director : Akira Sebe; hereinafter “ the Company ” will hold the "Corporate Paper" event at Tokyo Big Sight from Wednesday, August 19 to Friday, August 21, 2026 “ . We will be exhibiting jointly with Kochi University of Technology (Manufacturing Advanced Technology Laboratory ” 28th Japan International Seafood Show.

This exhibition is one of Japan's largest comprehensive seafood and seafood exhibition and business meetings, bringing together seafood, processed seafood products, related equipment, and technologies all in one place. Many representatives from the domestic and international seafood sectors attended, showcasing the latest technologies, products, and services.

At the Company booth, we will focus on slurry ice ” Cellulose nanofiber (CNF) “ cellenpia ^®," a result of joint research with Kochi University of Technology.
Slurry ice is a technology where fine ice particles envelop seafood tightly, enabling efficient cooling and freshness preservation. Practical application has ” “ dispersing and retaining ice particles in a uniform state," but in this exhibition, we showcase cellenpia's ^® “ dispersion stability ” and “ thixotropy* ” By utilizing this technology, we will showcase slurry ice that overcomes this challenge. Additionally, we will exhibit demonstration data obtained through joint research, such as optimal temperature management and freshness retention effects (K value) for each fish species.
* Thixotropic properties: When force is applied, viscosity decreases, but when left standing, it returns to its original state (high viscosity).

We will also exhibit the ” “ cellenpia ^®,' which can be used as a food additive, in the seafood processing sector. We will clearly introduce concrete use cases that contribute to improving the quality of seafood products, such as improving the shape retention of negitoro (negitoro), suppressing the release of bara roe (fish roe), and increasing the yield of salmon roe seasoning liquid, clearly demonstrated through panels.

< Introduction of Exhibits >
 Cellulose nanofiber “ Cellenpia ^® ”
Cellenpia ^® is a Cellulose nanofiber (CNF) developed the Company our company that can be used as a food additive. With excellent dispersion stability and thixotropic properties, we are not only improving the quality of processed seafood products but also advancing applications in new food fields such as slurry ice.