The application of precision fermentation is moving forward in a new area of food technology ("foodtech"). In June, the government formulated the Public-Private Investment Roadmap for Japan's Growth Strategy, indicating a massive investment totaling over 370 trillion yen by fiscal 2040.

9.7 trillion yen was allocated to the foodtech sector, of which 1 trillion yen was allocated to "new foods," targeting health foods such as non-animal-derived protein foods using soybeans and other ingredients, as well as functional and nutritional foods. It was indicated that in developing these health foods, Japan's food industry would emphasize the utilization of its strengths in fermentation and seasoning technologies.

In response, the Council for Public-Private Partnership in Food Technology, established in October 2020 through collaboration between industry, academia and the government, launched the Fermentation Bacteria Food Working Group and the Freshness Preservation Technology Working Group. In turn, the Ministry of Agriculture, Forestry and Fisheries (MAFF) drew up a "Food Tech Core Technology Establishment Project" with the allocation of two billion yen in the FY2027 budget request for food technology as a whole. Of this, 100 million yen was allocated to new foods, positioning "the establishment of precision fermentation technologies" as a pillar. Precision fermentation was thus established as a pillar of new foods.

Precision fermentation is a new technology that combines conventional fermentation technology with gene modification technology. Bacteria are genetically modified to produce only specific products. Water, nutrients, sugar, and so on are added to these bacteria for propagation in fermentation tanks. "Precision" comes from the fact that fermentation technology is used to mass-produce bacteria that produce only specific products, but this does not mean that nothing except the specific products are produced.

In 2024, Japan Airlines ran into trouble in Japan when it announced it would begin serving chocolate made with brazzein, a precision-fermented high-intensity sweet protein, on some international flights between San Francisco and Tokyo. Because the food uses GM technology, it would be required to undergo a safety review before it could be sold in Japan. But because the chocolate was being served on international flights - and on flights originating in the US, but not in Japan - it was able to avoid Japanese regulations.

Despite its name, food products made using precision fermentation are not exactly "precise." It's just that certain components have been made through the use of gene modification or genome editing. Yogurt, natto, kimchi, and cheese are examples of the many types of fermented foods humans have been making for thousands of years. Precision fermentation involves manipulating the genes of yeast, bacteria, and so on, using these organisms as factories to produce specific proteins, vitamins, flavorings, and other materials. The yeast and bacteria are cultured in fermentation tanks, from which the desired components are recovered and refined. These refined components are then used as foods or additives. Not only do the yeast, bacteria, and other components enter the food as impurities, the genetic manipulation also results in unintended products, making it impossible to know what the final food product contains, and this could pose a threat to food safety.

Asahi Kogyosha Co., Ltd. which has been working on the development of MucoRice in collaboration with Distinguished Professor Hiroshi Kiyono of Chiba University, announced that it initiated a clinical trial of MucoRice in September at the Center for Clinical Pharmacology and Therapeutics of Chiba University Hospital. MucoRice is an oral vaccine using rice, Asahi Kogyosha taking charge of manufacturing the vaccine. The vaccine uses gene modification to produce cholera toxin in rice grains, the gene introduced being a specific region of the gene that produces cholera toxin. The company explains that producing the vaccine in rice has many advantages, such as easy mass production and long-term storage, eliminating the need for injections since it can be taken orally, and low cost with high productivity.

The problem with MucoRice is that it could be confused with rice for human consumption, and thus there is a possibility that people may eat it without knowing what it is. Particularly problematic is that the substance produced is cholera toxin. In addition to cholera, MucoRice is also said to be effective in preventing illness from Escherichia coli O-157 and Shigella. The effectiveness of MucoRice is apparently achieved by affecting the intestinal microflora, but this is the first pharmaceutical product of its kind, and while efficacy may be important, it will also be crucial to ensure safety. (Kyodo Online Edition 2026/10/2)