MorSilk produces MorSilk Powder, a functional food ingredient made from 100% silkworms that is low in fat, rich in essential amino acids, and contains unique compounds like 1‑deoxynojirimycin and silk proteins. The powder has a natural matcha‑like flavor and is used in their KAIKO® beverage line, OEM manufacturing, and joint research projects to create health‑focused, sustainable food products.
Funding
Funding not disclosed
Founders
Product
Problem
Consumers seeking natural, nutrient-dense ingredients often rely on conventional sources that may be high in fat, lack essential amino acids, or require synthetic additives, limiting options for health-focused food and beverage products.
Solution
MorSilk creates a next‑generation functional ingredient by processing 100 % silkworm powder into a low‑fat, protein‑rich powder that naturally contains essential amino acids, silk proteins, and the bioactive compound 1‑deoxynojirimycin (DNJ). The powder’s matcha‑like flavor and color enable seamless incorporation into foods and drinks without extensive formulation changes. MorSilk supplies the ingredient through its own KAIKO® functional food brand and offers OEM partnerships that cover raw material provision, product development, and commercialization support. Ongoing joint research with universities and industry partners advances silkworm breeding, ecology, and scalable production, ensuring a sustainable supply chain and continuous innovation of nutritional benefits.
Target Audience
Primary customers are food and beverage manufacturers, supplement producers, and health‑focused brands seeking natural, high‑performance functional ingredients, as well as corporate wellness programs that require nutrition education services.
Features
- 100 % silkworm-derived powder with low fat content and high levels of essential amino acids
- Naturally occurring DNJ and silk proteins that support immunity and circulation
- Matcha‑like aroma and color for easy integration into beverages and foods
- Integrated OEM service from raw material sourcing to product commercialization
- Collaborative research program to improve silkworm breeding, ecology, and large‑scale production
- Certified functional food brand “KAIKO®” showcasing ready‑to‑market applications