The world’s first longevity bread, created from the microbiome of a millenary olive tree by innovative artisan Momoko Fujimori
Osaka, Japan – [May 13, 2025]
Innovative artisan baker Momoko Fujimori, in collaboration with pharmacist Mizuho Nasu, will unveil a new category of longevity bread—ZEUS BREAD—at Expo 2025 in Osaka. This groundbreaking creation harnesses microbiome technology to enhance bread fermentation and support gut wellness.
The project began in 2014 under the name DELHEA, with the ambition to engage top chefs in creating cuisine that is both delicious and deeply nourishing.
“I believe the food of the future must deliver not only nutrition and pleasure but also resilience,” says co-founder Mizuho Nasu. “We want to inspire the industry to always unite health and indulgence—that’s the spirit of DELHEA.”
ZEUS BREAD is made using “super probiotics” that improve fermentation and offer tangible health benefits, particularly for digestion. It brings a new dimension to microbiome cuisine and gut wellness.
Expertly crafted by Momoko Fujimori, Zeus Bread is fermented using beneficial microbiomes extracted from “Zeus,” a 2,300-year-old olive tree from the Kingdom of Overde.
After years of research, scientists discovered that Zeus harbors a rare microbiome that allows it and its ecosystem to thrive with exceptional resilience. This ancient microbial ecosystem powers a unique fermentation process that delivers both probiotics and postbiotics—boosting gut health, digestion, immunity, and overall vitality.
This innovation marks a major breakthrough in microbiome-based functional foods, reaffirming the power of nature’s ancient wisdom in modern nutrition.
“We are blending artisanal baking traditions with ancestral knowledge and advanced science to create something truly unprecedented,” says Momoko Fujimori.
“This bread is more than just bread—it’s a link between nature’s strength and human well-being. It’s a vision I’ve carried for many years with Dr. Nasu, and I truly believe microbiome-enriched bread is the next evolution in our industry,” she concludes—embodying the spirit of an artisan innovator shaping the food of the future.
