NEW TECH FOODS

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.

Researchers have successfully engineered hybrid animal cells capable of photosynthesis, a process typically exclusive to plants and algae.

Japanese researchers have developed growth factor-secreting liver cells and photosynthetic microorganisms that can be grown together.