University of Tokyo Successfully Creates Cultured Meat with Fat Measuring 5.5cm x 4cm x 1.5cm｜Aiming for Scale-Up with Top-Down Strategy Using Hollow Fibers 2025-08-022024-10-18 by Ayumi Sato
NEXTAGE Raises Series A Funding to Develop Automated Wasabi Cultivation Modules 2024-10-09 by Ayumi Sato
Kitasato University successfully establishes a myoblast cell line from Japanese eel, An Important Step Towards a Sustainable Eel Supply 2025-08-022024-10-05 by Ayumi Sato
Good Food Institute Establishes Japan Branch “GFI Japan” to Promote Alternative Proteins 2024-10-03 by Ayumi Sato
International Survey on Public Perception of Cultured Meat Reveals Regional Differences 2024-10-052024-09-27 by Ayumi Sato
Ayumi Sato 
