From Bio Journal - August 2022

MHLW to establish research team to consider the regulation of cultured meat

On June 19, the Japanese Ministry of Health, Labor and Welfare (MHLW) announced that it would set up a research team to determine whether or not to regulate cultured meat. Cell cultured meat is expensive to culture, so expensive that a slice of ham is said to cost 150,000 yen, making marketing problematic. However, it was decided to set up the research team as cultured meat is expected to be commercialized as costs are reduced. (Yomiuri Shimbun 2022/6/20)

Tokushima genome editing venture partners with Okinawan company

Setsuro Tech, a genome editing technology venture company originating at Tokushima University, announced on July 11 that it will work on a carbon dioxide absorption project in collaboration with OP Bio Factory, a company that provides libraries of living resources in Okinawa. Using biological resources such as microalgae collected by OP Bio Factory, Setsuro Tech plans to modify these using genome editing technology. (Nikkei Biotech Online 2022/7/12)

Tokushima venture company enters cultured meat market

NU Protein, a venture company started up at Nagoya University, but with a head office in Tokushima City, was established based on technology to produce various kinds of proteins without using cells. Recently, the company has been engaged in the synthesis of growth factors necessary for cell culture. In particular, NU Protein has established an inexpensive culture technique based on the growth factors produced from the germ generated during the milling process of wheat, leading the company to enter the field of cell cultured meat. (Nikkei Biotech Online 2022/6/22)

Dr. Foods launches vegetable culture foie gras

Dr. Foods, a company that has entered the field of cultured meat and plant-based meat substitutes, announced on June 28, that it would launch sales of vegetable culture foie gras manufactured by fermenting cashew nuts with rice malt. It is not a cultured meat, but the name gvegetable cultureh is said to be used because microorganisms are cultured in the production process. (Shokuhin Sangyou Shimbunsha (Food Industry Newspaper) News 2022/7/7)

Fuji Oil Group enters alternative meat field

The Fuji Oil Group has announced a new soybean meat food product to be launched as a new plant-based food. The US food industry has led developments in this field, but in 2018 Otsuka Foods Co., Ltd. became the first Japanese company to market zero meat, a soybean-based meat substitute hamburger steak. The entry of Fuji Oil into the market is expected to intensify competition in this field. (Alterna 2022/7/7)

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