Forsea launches world’s first cultured eel in Japan
Forsea has unveiled the world’s first cultured eel in Japan – a market where eel holds significant cultural and culinary importance.
Japanese consumers show strong interest in cultivated eel, survey reveals
A survey conducted by cultured seafood innovator Forsea highlights a significant openness among Japanese consumers towards cultured eel.
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.
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