As regional flavors proliferate in the F&B sector, increasing consumer interest in international cuisines highlights opportunities for manufacturers. Addressing this growing market, Finnish start-up King Konjac’s zero-carb sushi bites meld two elements of Japanese cuisine: sushi and the organically grown konjac plant or konnyaku. The sushi rice alternative is the winner of a food innovation award at SIAL 2024 in Paris, France, where Food Ingredients First speaks with CEO and founder Sami Gauffin to understand the product’s origin and how it compares with its traditional counterpart.