Food allergies have been on the rise in recent years, and egg is one of the most common food allergens for infants. Oral food challenges (OFCs) for eggs are now being conducted by administering boiled eggs or other egg products at clinics and hospitals. However, there is a need for standardized and consistent food for OFC to improve its quality and reliability. We also believe that it would be beneficial to make it easier to conduct not only OFC, but also quantitative intake at home and oral immunotherapy as clinical research. To address this need, the “Development of cooked hen’s egg powder for food allergy” project was launched. This project was accelerated by obtaining a competitive research grant from the Foundation for Biomedical Research and Innovation at Kobe, which president is Dr. Tasuku Honjo, a Novel Prize-winning scientist, in 2018. The project was based on continuous research by Professor Motohiro Ebisawa, a former president of the World Allergy Organization, since the 2000s, and was supported by a grant from the Japanese Ministry of Health, Labour and Welfare （Health Labour Sciences Research Grant）as a primary investigator. Professor Ebisawa has been committed to standardizing OFC in clinical practice to improve the quality and safety of OFC. We, Tamakona, are continuing this project under his supervision and collaborating with doctors and nutritionists specializing in food allergy research throughout Japan to further improve our product. Our cooked egg powder product, named “Tamakona”, represents the culmination of extensive research and a deep commitment to improving clinical practice for food allergies.
Professor Ebisawa obtained a Health Labour Sciences Research Grant, and launched a research project, that served as the basis for Tamakona, developing protocols and challenge meals toward standardizing OFC.
A consortium was formed with Kobe City Medical Center General Hospital, Hyogo prefectural Kobe Children’s Hospital, Takatsuki General Hospital, Chibune General Hospital, Beppu University.
The consortium obtained a competitive research grant from the Foundation for Biomedical Research and Innovation at Kobe.
Tamakona, Inc. was established.
The sales of “Tamakona 250″ started (use at medical institutions only).
Tamakona participated in a company exhibition at the 56th Annual Meeting of the Japanese Society of Pediatric Allergy.
Tamakona was introduced as a food powder for OFC in the Guide to Oral Food Challenge 2020 (supervised by the research group which was supported by Health Labor Sciences Research Grant).
Tamakona was introduced as a food powder for OFC in the Food Allergy Treatment Guidelines 2021, published by the Japanese Society of Pediatric Allergy.
“Tamakona 250” was made available for patients’ use at home.
The sales of “Milkona 100” started (use at medical institutions only).
“Tamakona 750” was made available for both use at medical institutions and patients’ use at home.
“Tamakona 25” was made available for g both use at medical institutions and patients’ use at home.