NEW TECH FOODS

ImpacFat, a Singapore-based company developing stem-cell derived omega-3 fish fat, has announced its expansion into Japan, establishing a research and operational presence in Tokyo.

New Zealand-based Leaft Foods has entered a strategic partnership with Lacto Japan Co to bring its Rubisco Protein Isolate to Japan’s food manufacturing sector.

Researchers from the University of Tokyo have made progress in enhancing the taste of cultured meat by identifying and manipulating the amino acids responsible for flavour.

Integriculture has announced a significant financial milestone with the acquisition of a ¥100 million overdraft facility from Mizuho Bank.

Kinish, a Tokyo-based food-tech start-up, has successfully raised $1m in funding to advance its innovative approach to dairy alternatives.

Forsea has unveiled the world’s first cultured eel in Japan – a market where eel holds significant cultural and culinary importance.

A survey conducted by cultured seafood innovator Forsea highlights a significant openness among Japanese consumers towards cultured eel.

Gourmey has unveiled the ‘industry’s first’ culinary advisory board, bringing together top international chefs to help shape its innovation.