The Nihon Keizai Shimbun reported on August 5 that food giants are introducing biotechnology to guard against the food crisis. Meiji Holding Co. uses cell technology to cultivate cocoa, the raw material for chocolate, and Ajinomoto Co. applies proteins generated by microorganisms to food products. Food supply may be in short supply due to climate anomalies and population increase. For Japan, which has a low self-sufficiency rate, biotechnology is also related to food security.

Europe and the U.S. are at the forefront of food technology such as culture technology, and laws are improving. Japan has not yet established safety standards and labeling rules for cellular foods, etc., and cannot sell related foods. In order to create an environment conducive to technology development, it is necessary for the Japanese government to improve its laws.

Meiji utilized the technology of California Cultivation, an American startup. California Cultivation extracts cells from natural cocoa and utilizes a cultivation device to allow the cells to proliferate. Its cultivated cocoa powder is expected to be licensed for sale in the U.S. in fiscal 2024.

The cultivated cocoa powder contains more of the antioxidant ingredient cocoa flavanols, which are polyphenols, than natural cocoa powder. Chocolate-flavored foods produced using cultured powder will be sold in the U.S. in 2025. Due to climate anomalies in West Africa, the main production area, and other factors, the supply of cocoa beans has been insufficient and prices have been high. Meiji has made additional contributions to the California Cultivation Corporation to support the latter's enhancement of its cultivation facilities.

Ajinomoto is applying this technology to food products by providing carbon dioxide as nutrition to microorganisms to generate proteins. Low environmental load characterizes it.

Its partner, Finnish startup Solar Foods, has developed powdered proteins that have been licensed for sale by the Singaporean government. Using Solar Food's protein powder as one of the ingredients, Ajinomoto has developed a new snack that will be test-marketed this summer. The snacks are said to have improved freshness and flavor and to have high nutritional value.

Nissin Foods Holdings, Inc. and the University of Tokyo are jointly promoting the development of cultured meat, in which cells are extracted from beef and cultured using a device. The goal of steak-like cultured meat will be realized in spring 2025.

The Mitsubishi Research Institute estimates that the global food technology market for alternative meat and other products will reach about 280 trillion yen in 2050, expanding to 12 times its 2020 level.