Japan Association for Cellular Agriculture to Host Cell-Ag-READY Conference as Country Prepares Guidelines for Sale of Cultivated Foods
The Japan Association for Cellular Agriculture (JACA) is set to host a conference called the Cell-Ag-READY Dialogue from November 13 to 14. The event aims to bring international developments in regulatory science to the attention of Japan’s administrative stakeholders. It is organized around three pillars that could help to create a Cell-Ag-READY society — regulatory science, innovation, and communication to bridge the two. The conference will feature lectures and panel …
Singapore’s ImpacFat Launches Cultivated Fish Fat R&D Center in Tokyo
ImpacFat, a biotechnology company from Singapore, has announced its expansion into Japan with the opening of a new research and development hub in Tokyo. Backed by strategic investments from major Japanese firms, this reinforces the company’s role in advancing sustainable food technologies. The announcement was made at a press event held in the Takanawa Gateway City, a leading innovation district in Tokyo. ImpacFat’s first international move The new facility in …
Japan Prepares to Release Interim Guidelines for Cultivated Food Safety
Japan’s regulatory framework for cultivated foods is in development, with discussions centered around safety procedures, risk management, and the potential release of sales guidelines. The Consumer Affairs Agency’s Food Safety Standards Council, Subcommittee on Newly Developed Foods, is working toward these guidelines, with a draft expected as early as this summer. The Subcommittee, primarily guided by a working group from the National Institute of Health Sciences (NIHS), has been reviewing …
Webtalk: Rethinking Food – APAC as a Living Lab for the Future | update #15
The international business webtalk series ‘update’ discusses the most pressing issues of the ongoing protein transition. Based on the latest news, data, and facts, the future of the industry will be put forward and discussed with key market players in this series of talks. Rethinking Food – Singapore as a Living Lab for the Future August 21st, 10:30 AM Berlin | 4:30 PM Singapore | 5:30 PM Tokyo Alternative Protein and Novel food offer a …
Tokyo Scientists Discover Key Amino Acids for Enhancing Flavor in Cultivated Meat
Researchers at the Institute of Industrial Science, The University of Tokyo, have identified key factors that influence the flavor of cultivated beef, specifically focusing on free amino acids. Their study, recently published in Food Chemistry, explores how these compounds can be measured and controlled to enhance the taste of lab-grown meat. As global demand for meat continues to rise, the environmental and ethical concerns surrounding traditional meat production have intensified …
Meatable to Highlight Dramatic Improvements in Cell Feed Preparation at World Expo in Osaka
Dutch cultivated meat producer Meatable has announced that it will be present at World Expo 2025 in Osaka, Japan, which has the global theme “Designing Future Society for Our Lives”. At the event, Meatable hopes to connect with global companies, policymakers, and food pioneers to explore new opportunities and collaborations. On June 5, Meatable will join the Alternative Proteins mission at the Dutch Pavilion, whose theme is “Common Ground”. The …
Researchers Develop Hollow Fiber Bioreactor to Improve Cultivated Meat Texture and Scale
Researchers at the University of Tokyo have developed a bioreactor that mimics a circulatory system, improving the production of cultivated meat by ensuring even nutrient and oxygen delivery to tissues. This new approach, published in Trends in Biotechnology, allows the creation of over 10 grams of chicken muscle tissue, addressing key challenges in scaling up cultivated meat production. Hollow fibers for nutrient delivery “We’re using semipermeable hollow fibers, which mimic …
Japan’s Integriculture Develops Products Made From Cultivated Duck Liver
Japanese cultivated meat company Integriculture has announced the successful development of prototype products made from cultivated duck liver. The products were recently showcased at a sensory evaluation held at the company’s research base, with the aim of evaluating their market potential. Seven prototypes were presented; of these, four were aimed at restaurants and the other three were processed foods. The restaurant prototypes included a citrus dessert with cultivated duck and …
Hoxton Farms and Sumitomo Target Asia’s Health Crisis with Cultivated Pork Fat
Hoxton Farms and Sumitomo Corporation have formed a strategic partnership to bring Hoxton Fat, a cultivated pork fat, to the Asia-Pacific market. This collaboration will focus on addressing public health and food security challenges in the region through innovative food ingredients. The partnership with Sumitomo Corporation will leverage the latter’s expertise in agri-food and supply chain management to facilitate the introduction of Hoxton Fat to food manufacturers across Asia. The …
Tokyo’s Kinish Raises $800,000 USD to Scale Rice-Based Casein Production
Tokyo-based food tech startup Kinish Inc. has secured $800,000 USD (¥120 million) in a seed funding round to advance its rice-based dairy alternative technology. The funding was led by Genesia Ventures, Lifetime Ventures, Full Commit Partners, and Mitsubishi UFJ Capital. Kinish is working to develop a rice-based source of casein, the key protein found in milk, using plant molecular agriculture. The company’s goal is to create plant-based dairy alternatives that …