Gourmey unveils ‘industry-first’ culinary advisory board with Michelin-starred chefs
Gourmey has unveiled the ‘industry’s first’ culinary advisory board, bringing together top international chefs to help shape its innovation.
Japanese scientists engineer photosynthetic animal cells, paving way for lab-grown tissues
Researchers have successfully engineered hybrid animal cells capable of photosynthesis, a process typically exclusive to plants and algae.
Japanese researchers develop low-cost FBS alternative
Japanese researchers have developed growth factor-secreting liver cells and photosynthetic microorganisms that can be grown together.
Good Food Institute announces launch of GFI Japan
International think-tank network the Good Food Institute has selected Japan as the location for its newest nonprofit entity.
IntegriCulture unveils five projects under its CulNet Consortium
Japanese start-up IntegriCulture has announced five new projects under its open innovation platform for cultivated meat, the CulNet...
JACA report unveils blueprint for cell-based meat safety and regulation
JACA has published a report on the safety and regulatory framework for cultivated meat, aiming to establish standardised guidelines.
APAC-SCA report reveals 42% of Japanese consumers willing to try cell-based meat
APAC-SCA has released a report revealing that 42.2% of consumers in Japan are open to trying cell-based meat or seafood products.
Meiji announces additional investment in California Cultured
Meiji has announced it is making its second investment in cell-based cocoa start-up California Cultured, following its original investment.
Japanese government making changes in approach to cell-based meat regulation and safety
The Japanese government plans to make changes and transfer powers to different organisations, to propel the country's food-tech sectors.
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