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Koji Labo Hosted Its First Mycoprotein Tasting event in Tokyo : Tasting Report
Koji Labo, a certified spin-off from the University of Tsukuba, held its first tasting event featuring mycoprotein made from cultivated koji biomass on 22 June at the natural-foods restauran…
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Japanese retail giant Aeon Launches a Cocoa-Free p…
Aeon Enters Cocoa-Free Market Following Ajikan's "GOVOCE" and Fuji Oil's "Anoza …
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Designing Taste in Cultivated Meat: University of …
The Takeuchi Laboratory at the University of Tokyo, which is working on developi…
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Maruha Nichiro and UMAMI Bioworks begin joint deve…
This article is an English translation of a Foovo article, published with permis…
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Burdock Instead of Cocoa: Japan’s Burdock-Based Al…
This article is an English translation of a Foovo article, published with permis…
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University of Tokyo Develops 11g Cultured Chicken …
This article is an English translation of Foovo article, published with permissi…
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Japan’s Leading Beer Company Asahi Launches the Co…
This article is an English translation of Foovo article, published with permissi…
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Japan’s Cultivated meat Consortium Unveils r…
This article is an English translation of a Foovo article, published with permis…
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Integriculture Unveils Duck-Derived Cultured Cell-…
This article is an English translation of a Foovo article, published with permis…
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Japanese Big Oil maker Fuji Oil Launches Cacao fre…
This article is an English translation of a Foovo article, published with permis…
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