By Staff Writer (media@latinospost.com) | First Posted: Dec 02, 2015 05:00 AM EST

Looking for gluten-free food that is low on calories and fat and is vegan-friendly too? A Japanese company may have developed what you've been looking for.

Omikenshi Co., a 99-year-old textile company, recently introduced a new type of noodle that is "gluten-free, fat-free, contains almost no carbohydrates, and is partially made from tree pulp," Digital Trends said.

"Omikenshi is known for its best-selling rayon, a cellulose fiber product that's traditionally made from tree pulp," the news source went on to explain. "By combining the indigestible pulp with a Japanese vegetable called konjac, the company has created a gluten-free flour that contains only 60 calories per kilogram, or about 27 calories per pound."

Those wondering what konjac is may be enlightened to know it's somehow similar to yam, but has a blossom that has been known by intriguing names, such as "Devil's Tongue" and "Voodoo Lily."

Although konjac, which has been used to make Shirataki noodles, isn't exactly known to be tasty, the addition of tree pulp reportedly did wonders to the food item's flavor and texture.

Perhaps some may be puzzled why a textile manufacturer entered the food market. According to Omikenshi's strategic material development department manager, Takashi Asami, the move is spurred by the strong and "promising" demand for diet food.

"The Japanese textile market is saturated and threatened by rising imports," he also added, as noted by MailOnline.

"Omikenshi also hopes that cell-eat will become an internationally popular gluten-free option," Digital Trends also said. "This is especially thanks to the passing of the Trans-Pacific Partnership Agreement (TPPA) in recent months."

"Konjac was subject to a 990 percent tariff before Japan agreed to reduce these fees under the TPPA," it added.

Omikenshi is gearing to spend up to 1 billion yen for a manufacturing facility dedicated to making cell-eat, which is how the unique flour is also called. The company has already identified other uses for the food item, mainly "as a substitute for wheat in products ranging from ramen, pasta, and Chinese dumplings," according to Asami, who also added that there is a plan to export its products to China.

Beginning in 2016, the company will churn out 30 tons of cell-eat each month.

Konjac has been known to be rich in fiber, vitamins, and minerals, such as iron, potassium, phosphorous selenium and calcium. It is also alkalinic.

"Konjac can stimulate absorption and digestion of protein and other nutritious substances, keeps the intestine clean, and assists in bowel movement," MailOnline detailed. "It can balance the diet, relieve fatigue, and it has the function of keeping one fit and preventing cancer."

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