“Preventive healthcare with a hamburger!?” Nissin Foods aims to realize such a future through its unique nutritional optimization technology.
The company has joined “Toyota Woven City” (Susono City, Shizuoka Prefecture), which opened on September 25. It has prepared a system to offer about 50 menus, including the “Original Hamburger Set,” “Seafood Tomato Sauce Pasta,” and “Lu Rou Fan,” all pursuing complete balance with taste and 33 nutrients. This “optimized nutritional food” will undergo demonstration experiments to verify its effectiveness for well-being.
“Toyota Woven City” is a project by Toyota Motor Corporation and Woven by Toyota to pursue new values of mobility and enhanced safety by integrating people, social infrastructure, and technology, conducting various demonstration experiments in real living spaces. The initial residents are a small number of households, expected to grow to around 300 people in the near future. Starting in fiscal year 2026, visitors will also be welcomed.
Nissin Foods believes that “being able to eat what you like, when you like, and as much as you like” is the key to well-being. It has already developed many meals as optimized nutritional foods and offers them for retail and commercial use, while preparing about 15 exclusive menus for Toyota Woven City.
Of note is the “Original Hamburger Set.” This set includes a satisfying hamburger, crispy textured French fries, and a regular cola, delivering 547 kcal, 2.8 g of salt equivalent, and 3.4 g of saturated fatty acid.
To advance the demonstration experiment, a community called “FOOD INNOVATORS CLUB” will be established targeting local residents. Several tasting events will be held monthly at first. In addition to evaluating taste and menus, participants will engage in interactive learning about nutrition and health, aiming to utilize this to develop optimized nutritional foods for the future.
The company responded to media at the site on September 25 saying, “It is very meaningful to obtain information and data related to the effectiveness on mind and body from the residents through tasting experiences.” They added, “First, we aim for optimized nutritional foods to become known and included as meal options. Then, depending on the size and needs of the city, we will gradually increase the frequency of offerings. We want people to enjoy choosing highly satisfying menus.”