Risks and challenges
1) Launch of generic products from leading manufacturers.
➡ We did our best in product development in order to avoid this risk.
To solidify the water at room temperature and the soy foam mix as the foam, it is difficult to blend other than the current formulation amongst millions of patterns. Furthermore, we have obtained a patent for that formulation.
Other forms, for example, the product to be put “ready made Kyoto soy foam” in a container shaped like a hand foam soap dispenser can be sold, but there is a problem with the freshness of soy sauce after opening the bottle.
In addition, if it is sold in a hand foam soap dispenser type bottle, it would never be able to arrange recipes, such as adding citron fruit juice and lemon juice. Since a good feature of Kyoto Soy Foam, "by taking a little time for the preparation, to make a dish fine" would be lost, similar products of "Kyoto Soy Foam" could not be released that easily.
2) Customers get tired of the product.
➡ To reduce this risk, we cultivate new customer bases.
It is a common problem in the food especially for new products, like, “I used it once since it has become a hot topic, but I wouldn't buy it again...”.
Kyoto Soy Foam might be also possible, "a customer base which throws a home party", which is the current main target, would not be a repeater like "Oh, I see" by using it once. Therefore, in order to reduce the risk of this "tiring", we have developed recipes that can be applied to western cuisine recipes that fit meat as well as fish.
Also, we do the sales activity to the customer base but to do home party at home, parents who want to eliminate the unbalanced diet of children, those who have adult diseases that are taking care of the excessive intake of salt, those who have been engaged in long-term care at home and are looking for anti-misswallowing products, and new customer bases researchers in the food industry.
3) If it gets expired as the product?
➡ We are also developing other product already in order to cover this risk.
"Soy sauce" is a commodity which is indispensable at home and it is possible that substitute the normal soy sauce. In order to pass this risk, we are developing not only Kyoto Soy Foam, but other products. Currently, we are developing new products that takes advantage of features such as "foam" and "powder" with "novelty", "convenience" and "functional".
From experiences all over Japan at work, we had meals at various provinces, so we know there are a number of "unusual seasonings" and "ways of eating unusual". By commercializing them sequentially, we try to transform from "a company that sells Kyoto Soy Foam" into "a company that interesting, unusual, and tasty seasonings".
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