Food Structure Design for Next-Generation Plant-Based Foods That Transcend Dietary Restrictions

We scientifically understand the structure, physical properties, and processing characteristics of foods and manipulate them to design novel food products that overcome dietary restrictions that conventional foods could not address. We are developing foods—such as plant-based products, 3D-printed foods, foods for individuals with swallowing difficulties, and allergy-friendly options—that offer new dietary choices to those who previously faced limitations in what they could eat. Grounded in the principles of food structure formation (such as protein aggregation and gelation), our research aims to bridge the gap between food processing and structural design, extending all the way to actual product development and implementation in society.

1. Research Vision

From "Making" to "Designing" Food

Conventional food development has typically involved selecting ingredients and manufacturing methods, then combining them to create food products.

In contrast, the Arii Laboratory aims to design foods tailored to specific needs by scientifically understanding and controlling their structure, physical properties, and processing characteristics. Our research focuses particularly on:

Plant-based foods
Foods for those with food allergies
Vegan foods
Foods for individuals with swallowing difficulties
3D food printing
Novel food ingredients and processing technologies

We pursue a form of food science that transforms what was previously "inedible" into something "edible."

2. Core Research Area

01 Plant-based Food Design

Designing New Foods from Plant-Based Ingredients

We aim to develop foods with textures, shapes, and functionalities not found in conventional products by understanding the properties and characteristics of plant-derived ingredients.

02 3D Food Printing

Designing Food Shapes and Structures

We explore new possibilities in food manufacturing by utilizing 3D food printing to control the shape and internal structure of food products.

03 Food for People with Dietary Restrictions

Food Development for Individuals with Dietary Restrictions

We design food products tailored to individuals who lack sufficient options among conventional foods—such as those with allergies, vegans, or people with swallowing difficulties.

04 Food Structure & Physical Properties

Applying Science to Understand the "Why" of Food

We analyze the structure, gel formation, physical properties, and processing characteristics of foods—such as tofu—to elucidate the mechanisms that determine food quality.

3. Flagship Research

Research 01

The Science of Tofu

Analyze the structural formation and physical properties of tofu to gain a scientific understanding of its characteristics as a food product.

Keywords: Tofu, Soy Protein, Gel, Food Structure, Texture.

Research 02

Turning Tofu into "Ink"

We apply food materials—such as tofu—to 3D food printing and explore the potential to freely design the shape and structure of food.

Keywords: 3D Food Printing, Food Ink, Tofu, Plant-based Food.

Research 03

Plant-based foods that transcend dietary restrictions

We aim to develop plant-based food products that cater to individuals with dietary restrictions—such as those with food allergies or those following a vegan lifestyle.

Keywords: Food Allergy Free, Vegan Free, Plant-based Food.

Research 04

Food Design for Individuals with Swallowing Difficulties

Rather than simply creating "soft foods," the goal is to design products that balance ease of eating with deliciousness by scientifically controlling their physical properties and structure.

Keywords: Swallowing Difficulties, Food Design.

4. Research Impact

Why dose this research matter?

Dietary needs involve a wide range of constraints, such as:

food allergies,

plant-based or vegan requirements,

swallowing difficulties, and

health-related dietary restrictions.

However, having dietary restrictions should not mean giving up on enjoying delicious food. Our laboratory combines food science with innovative food processing technologies, aiming to create foods that more people can eat, enjoy, and choose from.

5. Representative Publications

Arii, Y. (2026). Synergistic Coagulation of Soymilk by Glucono-𝛿-lactone and Magnesium Chloride: A Model Study of Tofu-Like Precipitate Formation. Journal of Food Science, 91, e71348. >publication｜It has been demonstrated that magnesium chloride and glucono-delta-lactone function synergistically during the tofu-making process when used as a mixed coagulant. This leads to the creation of magnesium-fortified tofu with a smooth texture.
Arii, Y. (2026). Effects of inulin and cellulose mixtures on three-dimensional printability of tofu-based inks. Heliyon, 12, e44599. >publication｜We have clarified the printability of mixtures containing dietary fiber and tofu. This paves the way for the development of tofu-based inks that offer both excellent nutritional balance and superior printability.
Arii, Y. (2025). Formulation and sensory evaluation of tofu-based creams as custard cream alternatives for dietary-restricted consumers. Heliyon, 11, e43474. >publication｜We developed a custard cream substitute made primarily from tofu, designed for individuals with dietary restrictions. This development paves the way for creating a "hard-style" alternative product featuring a tofu cream filling.
Arii, Y. (2024). The role of pH decrease in tofu-like precipitate formation using magnesium chloride. Heliyon, 10, e39319. >publication｜The role of pH reduction in tofu curd formation using magnesium chloride was elucidated. This insight sheds light on the capacity of magnesium chloride and glucono-delta-lactone to induce curd formation in a synchronized manner.
Arii, Y., Nishizawa, K. (2024). Influence of ingredients on the physical properties and taste of a new plant-based sweet confection being developed for individuals with food restrictions. International Journal of Gastronomy and Food Science, 35, 100859. > publication｜We developed a pudding alternative for people with dietary restrictions by applying tofu processing techniques; this work led to the development of tofu cream.
Arii, Y., Nishizawa, K. (2023). Tofu is a promising candidate for the development of an edible 3D-printing ink. Journal of Food Engineering, 337, 111249. > publication｜We proposed an edible ink made from a mixture of tofu and starch. This paves the way for the creation of tofu-based ink that offers excellent nutritional balance and printability.
Arii, Y., Nishizawa, K. (2022). Development of Tofun: A New Sweet Confection Made from Soymilk and Honey. Heliyon, 8, e10454. >pubilication｜We have developed a new dessert using a technique to set soy milk with honey. This paves the way for the development of plant-based alternative foods utilizing tofu and tofu-processing methods.

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