Japanese scientists have developed a new co-culturing system using rat cells and cyanobacteria to create a low-cost alternative to animal serum for cell growth.

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Science

Japanese Scientists Develop Low-Cost Medium to Grow Muscle Cells Without Animal Serum

Japanese scientists have developed a new co-culturing system using rat cells and cyanobacteria to create a low-cost alternative to animal serum for cell growth. Fetal bovine serum has contamination risks and waste accumulation, and is very costly. In addition, it does not align with the promise of producing meat without killing animals. Rat liver cells can also secrete the proteins (growth factors) needed for muscle cell growth, providing a serum alternative for cultivated meat production. However, they produce waste metabolites, like lactate and ammonia, which hinder muscle cell growth. “Although more growth factor-secreting cells and longer cultivation produce larger amounts of growth factors, the downside is that the cells also produce waste products like lactate and ammonia into the medium at the same time, which eventually …

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WB Burgers Asia, the Japanese master franchisee of the American burger chain Wayback Burgers, has opened a new multi-brand, plant-based restaurant called "Next Restaurant" in Omotesando, Tokyo.

© WB Burgers Asia

Food Service

New Vegan Restaurant by Wayback Burgers Asia Launches in Tokyo with Diverse Menu and Expansion Plans

WB Burgers Asia, the Japanese master franchisee of the American burger chain Wayback Burgers, has opened a new multi-brand, vegan restaurant called “Next Restaurant” in Omotesando, Tokyo. The restaurant’s menu features a variety of plant-based and gluten-free dishes, including bento boxes such as the Next Foie Gras Kalbi Bento, Next Short Rib Bento, Next Curry Bento, Next Pork Ginger Bento, and Next Beef Bowl Bento. There are also vegan pasta options such as bolognese and carbonara and vegan pizzas and cheesesteaks. To complement the menu, the company created “Niseko & Smoothie,” a new brand highlighting fresh fruits and vegetables sourced from farms in Hokkaido. An “unconventional” concept The new vegan restaurant, described as unconventional (a ghost kitchen), operates as a pick-up and delivery establishment with …

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Fujiya, a Japanese restaurant operator in Tokushima and Kagawa prefectures and a gyozas manufacturer, has launched a line of plant-based meat called Nikugoe made from sorghum.

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Products & Launches

Fujiya Introduces the Nikugoe Hamburg Steak Made with Japanese Sorghum, Claiming it “Transcends Meat”

Fujiya, a Japanese restaurant operator in Tokushima and Kagawa prefectures, has launched a plant-based meat line called Nikugoe made from sorghum (takakibi), harvested in Tokushima. Nikugoe’s lineup includes Hamburg Steak, Meat Super Cheese Hamburger, Demi Sauce Meat Super Hamburger, and Demi Sauce Meat Super Cheese Hamburger, and Meat Super Gyoza  — all vegan certified by the NPO Vege Project Japan. Fujiya claims its meat alternatives are closer in texture and flavor to animal meat compared to tofu while containing 65% less sodium and 55% less fat than traditional beef burgers. “Super Hamburger is not a substitute for meat. It’s a new food category that transcends meat,” says the company on its website. Sorghum vs soy Fujiya operates around 70 outlets, including yakiniku barbecue (grilled meat) …

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Fuji Oil has introduced the MIRA-Dashi line of plant-based soup stocks in flavors like chicken, beef, pork bone, and bonito broth.

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Products & Launches

Fuji Oil Introduces Plant-Based Dashi Range for Food Service in Japan

Japan’s Fuji Oil has introduced MIRA-Dashi, a line of plant-based broths for food service operators to replace animal-based dashi in Japanese, Chinese, and Western recipes. Traditional dashi, a stock made with kombu seaweed and bonito flakes, is the subtle ingredient in Japanese cuisine that defines and enriches ramen soups, sauces, and dressings, according to experts. Revered for its umami essence, it acts as a magical base in recipes by accentuating, enhancing, and harmonizing all the flavors in a dish. MIRA-Dashi’s range includes bonito and various meat flavors crafted using MIRACORE, a technology developed by the company’s R&D team. This innovation is said to mimic the flavor of animal ingredients to enhance the appeal of plant-based menus, making them more attractive to health-conscious consumers while catering …

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Cultivated chicken on a small grill. Japan's government is making changes and transferring powers to different organizations to shift toward a more flexible approach to the novel food sector-

Cultivated chicken © Diverse Farm

Company News

JACA Unveils Blueprint for Cultivated Meat Safety & Regulation in Japan, Calls for Expert Feedback

The Japan Association for Cellular Agriculture (JACA) has released an extensive report, in English, analyzing international trends in the safety and regulatory assessment of cultivated meat. JACA, which works on policy-making to bring cell-based foods to the Japanese market, has plans to propose safety assessment criteria for Japanese regulatory authorities to continue building the country’s Novel Foods framework. With this report, the group is taking proactive steps to align Japan’s safety assessment criteria for cultivated foods with international standards, involve global experts in refining these criteria, and address the domestic shortage of knowledgeable food safety professionals. According to Megumi Avigail Yoshitomi, JACA’s Representative Director, the goal is to create a robust and harmonized regulatory framework that serves as a model for Japan and the global …

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Dr. Foods vegan truffle butter, caviar, and foie gras

© Dr. Foods

Company News

Dr. Foods and Next Meats Eye US Market Entry with Vegan Alternatives to World’s Top 3 Delicacies

Two Japanese food tech companies — Next Meats and its spinoff Dr. Foods  — were finalists in the Alternative Proteins – Cultivated Meat category at the FoodNiche Summit held at Cornell Tech University in New York. At the event, they presented their sustainable versions of the world’s top three delicacies: vegan foie gras, vegan caviar, and the recently launched vegan truffle butter. In its eighth year, the FoodNiche Summit aims to bridge the gap between academic scientific discoveries and marketplace innovations, presenting an excellent expansion opportunity for Dr. Foods and Next Meats. According to the announcement, the Japanese finalists seek local distribution partners to enter the New York market with their plant-based products. “The companies would like to team up together with industry-leading American companies to …

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Misola Foods announces the launch of "Delicious oat milk made by Mr. Tsukagoshi," an alternative to milk without added sweeteners, designed to be palatable for adults and children.

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Products & Launches

Misola Foods Launches ‘Delicious Oat Milk Made by Mr. Tsukagoshi’, Said to Be Japan’s First Oat Milk

Misola Foods, Japan’s first oat milk specialised company, announces the launch of its first product, “Delicious oat milk made by Mr. Tsukagoshi,” an alternative to dairy milk designed to be palatable for adults and children. Claimed as Japan’s first oat milk, the new drink is said to deliver a rich, delicious flavor and mellow sweetness derived from oats by using enzymes to break their starch into sugar. Besides its natural sweetness advantage, the oat drink is said to contain as much calcium as regular milk (110 mg per 100 g) while being suitable for people with lactose intolerance or nut allergies. Released in 195 g bottles with pack options available, Misola Foods has bet on eco-friendly packaging using 100% recyclable paper cartons with no straw. …

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Impact Food salmon sashimi

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Products & Launches

Impact Food Debuts Sushi-Grade Plant-Based Salmon on World Oceans Day

Impact Food, a food technology startup developing sustainable seafood alternatives, has announced the debut of its sushi-grade plant-based salmon to coincide with World Oceans Day.  As part of its introduction, Impact Food showcased its plant-based salmon at two World Oceans Week events, one in New York City and another in Tokyo, Japan. In New York, the product was featured at the Explorer’s Club World Ocean’s Week, where it was served in sushi rolls and ceviche. Meanwhile in Tokyo, the salmon premiered at Oisix Ra Daichi’s annual World Oceans Day event, where it was presented in sashimi and nigiri formats and featured on TV Tokyo’s WBS program. Impact Food’s new product builds on its flagship offering, Impact Tuna, which last year launched in Onigilly restaurants in …

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Plant-based meat by Fuji Oil

© Fuji Oil

Protein

Fuji Oil, Amano Enzyme & Nissin Foods Lead Japan’s Surge in Alt Protein Patent Rankings

By embracing innovation, Japanese companies are expanding their foothold in the alternative protein market. Nikkei Asia and the Tokyo-based research firm Patent Result analyzed a report on patents filed by companies and research institutions, giving each a score based on its value. Their analysis shows that three firms—Fuji Oil, Amano Enzyme, and Nissin Foods Holdings—ranked the 2nd, 6th, and 16th spots (as of April 2024) in the top 20 list of worldwide organizations filing patents related to technologies and methods to produce alternatives to animal products. What are these patents for? Fuji Oil According to Nikkei, the soy-protein innovator Fuji Oil holds patents for making plant-based butter and cheese. Fuji Oil employs a patented specialized Ultra Soy Separation process to make plant-based cheese and create low-fat soy …

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Dr. Foods vegan truffle butter, caviar, and foie gras

© Dr. Foods

Products & Launches

Japan’s Dr. Foods Adds Vegan Truffle Butter to Range of Plant-Based Delicacies

Japanese food tech company Dr. Foods has announced the launch of its vegan truffle butter, which is ready for B2B distribution in Japan and internationally. The truffle butter is made with Italian summer truffle from Tuscany, combined with a proprietary plant-based butter made from Italian extra virgin olive oil. Dr. Foods has previously launched vegan foie gras and caviar, and says the truffle butter will complete its lineup of alternatives to “the world’s top three delicacies”. The company has already held tasting sessions for all three products in the U.S., Singapore, the Netherlands, Thailand, and the UAE. The response has been positive, and Dr. Foods will now make “full-scale efforts” to export the delicacies to hotels and restaurants worldwide. Since September 2023, 160,000 servings of …

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NH Foods from Japan will introduce a plant-based tuna sashimi.

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Meat- and Fish Alternatives

Nippon Ham Sees Demand From Hotels & Restaurants After Launching Plant-Based Tuna Sashimi

In January, Japanese meat producer Nippon Ham announced it was developing plant-based tuna sashimi. The product has now launched, and the company reports that it is already seeing interest from hotels and restaurants. Nippon Ham told news outlet nippon.com that if demand continues to rise, it will increase production of the sashimi. The seafood alternative keeps for up to a year when frozen, making it attractive to food service providers. It was also reported in January that the product would be cheaper than conventional tuna. Nippon Ham said that developing the plant-based sashimi had been very challenging, particularly with regard to achieving a texture that is not too firm but will not fall apart. The primary ingredient is konjac, a starchy Asian plant, combined with …

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A collage of the brands that have partnered with Spiber

© Spiber Inc.

Cultivated, Cell-Cultured & Biotechnology

Spiber Raises Over JPY10 Billion for Mass Production of Fermented Proteins for Materials

Spiber Inc., a Japanese biotech “brewing” sustainable materials for the fashion, automotive, and personal care industry, announces it has raised over JPY10 billion (around $65M) in equity financing. Spiber has raised a total funding of $489 million over 9 rounds. The funding, which included additional investments from existing shareholders, will allow the company to accelerate mass production of its innovative Brewed Protein materials and facilitate global sales.  Founded in 2007, Spiber uses precision fermentation and polymer and material science to develop protein-based alternatives to animal and petrochemical materials. Its polymers can be used to make spider silk, wool, cashmere, leather, fur, and more. The company already operates biomanufacturing plants in Thailand and is building another in Iowa, USA. Kazuhide Sekiyama, Director and Representative Executive Officer …

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Milk- and Dairy Alternatives

Kagome Takes Over Blue Diamond Almond Breeze in Japan, Will Launch New Products in September

Blue Diamond Growers, which claims to be the world’s largest almond marketer and processor, has announced that Kagome Co Ltd, known as a manufacturer and distributor of tomato-based foods, and fruit and vegetable juices, will now operate all production and distribution in Japan. Blue Diamond intends to utilize Kagome’s market knowledge to increase sales and consumption of Almond Breeze in Japan. The new partnership will focus on accelerating market growth and increasing demand for Almond Breeze, and additionally, new products will also be launched through Kagome in September of this year. Almond’s popularity in Japan The almond milk category in Japan continues to see year-on-year growth and almond is one of the most preferred plant milk in the country after soy. “The growth of the …

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Eclipse Foods bonbons

© Eclipse Foods

Products & Launches

Eclipse Foods Launches Plant-Based Ice Cream Bonbons in US, “eclipseco” Debuts in Japan

Plant-based ice cream brand Eclipse Foods has announced the launch of a new product line, Eclipse Bonbons. This new addition to its portfolio introduces a series of non-dairy ice cream bonbons, developed by an award-winning chef to mimic the creamy texture and rich flavors traditionally associated with dairy-based ice cream. These bonbons combine ultra-creamy non-dairy ice cream with a velvety chocolate shell and a variety of crunchy toppings, designed to provide a luxurious taste experience. The launch will feature three flavors: Chocolate Hazelnut Truffle, Peanut Butter Pretzel, and Coffee Almond Crunch, which are scheduled for release in March 2024 in select US grocery stores. Thomas Bowman, the co-founder and CTO of Eclipse Foods, commented on the company’s dedication to producing plant-based alternatives that replicate the …

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Azuma Foods has launched a new plant-based fish lineup --- Just Like Fish Series.

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Meat- and Fish Alternatives

Azuma Foods Launches Plant-Based Seafood Range “Future Fish” in Japan

Azuma Foods, a Japanese food manufacturer with over 50 years of experience creating innovative Japanese cuisine, has launched a new plant-based seafood lineup, Future Fish, under its brand Green Surf. The new range comprising tuna, salmon, and squid aims to offer alternatives made without animal ingredients to lessen the strain on marine resources caused by fishing while helping consumers reduce their seafood consumption, says the Japanese food manufacturer. The Azuma Foods R&D team crafted the new plant-based fish alternatives using konjac (a starchy root vegetable) flour, salt, locust bean gum (seeds from the carob tree), and trehalose (a type of sugar) to mimic the authentic taste and texture of real fish. The fishless products come refrigerated and sliced. They can be used in multiple recipes, including sashimi, marinated fish …

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New report shows 42% of Japanese consumers would try cultivated meat,

© APAC Society for Cellular Agriculture (APAC-SCA)

Cultivated, Cell-Cultured & Biotechnology

New Report Finds 42% of Japanese Consumers Would Try Cultivated Meat, While 58% Are Not Familiar with Cell-Based Foods

APAC Society for Cellular Agriculture (APAC-SCA) has released a new report revealing that 42% of Japanese consumers are open to trying cultivated meat or seafood products, “as long as they have been proven safe.”  The report Prospect of Cultivated Meat & Seafood in Japan was commissioned by APAC-SCA and analyzed by Akira Igata, Project Lecturer at the Research Center for Advanced Science and Technology, The University of Tokyo and Director of the Japan Association for Cellular Agriculture (JACA). The researchers surveyed 1,000 Japanese consumers in May 2023, aiming to gain insights into their perceptions and behavioral trends related to cultivated meat and seafood.  A strong emphasis on safety The findings show that 44% of respondents considered the presence of Japanese government regulations as the most important factor …

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California Cultured

© California Cultured

Plant Cell Cultivation

California Cultured Signs 10-Year Agreement with Japan’s Largest Chocolate Company for Cell-Cultured Cocoa

California Cultured, a West Sacramento-based startup specializing in plant cell culture, has announced a partnership with Meiji Ltd. Co., Japan’s largest chocolate company. This collaboration involves the integration of California Cultured’s cell-cultured cocoa products into Meiji’s lineup of packaged goods. Part of the co-branded collaboration includes a 10-year commercial agreement positioning California Cultured as the supplier of its “Flavanol Cocoa Powder” to Meiji. California Cultured uses cellular agriculture to create cultured chocolate and coffee, addressing several critical issues associated with the chocolate industry, such as deforestation and biodiversity loss. The company gained financial backing from CULT Food Science Corp in 2022, which has furthered its mission by diversifying CULT’s cell-based food portfolio and aiding the advancement and commercialization of California Cultured’s products. Alan Perlstein, founder …

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Megumi Avigail Yoshitomi

Megumi Avigail Yoshitomi © JACA

Cultivated, Cell-Cultured & Biotechnology

Japan Association for Cellular Agriculture: “Working to Achieve the Sale of Cultivated Meat in Japan from 2026”

Megumi Avigail Yoshitomi is the Representative Director of the Japan Association for Cellular Agriculture (JACA) and sits on an advisory board for the Ministry of Economy, Trade and Industry’s strategy to promote the biotechnology industry in Japan. Megumi was recognised by the Forbes Japan 30 Under 30 list in 2020 for her work in the field. The group works with a focus on policy-making in order to bring food products produced by cellular agriculture technology to the Japanese market. Please can you briefly introduce your organization? Japan Association for Cellular Agriculture (JACA) is a non-profit policy think tank based in Japan, focusing on policy-making to promote regulatory framework building and international collaborations around cellular agriculture. JACA communicates with ministries, politicians, existing meat industry players, consumer …

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Egg Alternatives

YUMGO Egg Alternatives Launch in Japan in Partnership With Leading Delicatessen Distributor

Egg alternatives made by France’s YUMGO are now available in Japan after the company partnered with Nichifutsu Boeki K.K, a leading Japanese distributor in the delicatessen market. YUMGO was founded in 2019 by Anne Vincent and Rodolphe Landemaine; the latter is a pastry chef and the founder of plant-based bakery chain Land & Monkeys, which has several locations across Paris. The company aims to provide a comprehensive range of egg replacement solutions for food service professionals. Currently, YUMGO offers powdered and liquid egg alternatives, with both available in three varieties — Whole, White, and Yolk. The products help to give plant-based products the color and functional properties traditionally provided by eggs. Ambassador chefs YUMGO has received more than ten awards and has over 200 professional …

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Cultivated eel dishes created by the vegan restaurant Saido.

© Anatoly Michaello

Cultivated Seafood

Forsea Develops World’s First Cultivated Eel Fillet, Plans Commercial Launch in 2025

Forsea Foods, a cultivated seafood startup from Israel, has unveiled what it claims is the world’s first cultivated eel prototype. According to the startup, the cultivated eel delivers the delicate texture and flavorful taste of the Japanese unagi eel (Anguilla japonica), renowned for its tenderness and rich flavor. To demonstrate the potential of its new development, Forsea worked with chef Katsumi Kusumoto of Saido, a popular vegan restaurant in Tokyo, to craft two traditional Japanese dishes — unagi kabayaki (marinated grilled eel over rice) and unagi nigiri. Since tastings of cultivated meat are not yet legally allowed in Japan, the prototype has not been served or tasted at Saido restaurant as yet, verifies the company. The Forsea and Saido teams met a few times in Japan and …

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