Japanese Research Group Establishes World’s First Immortalized Preadipocyte Cell Lines from Japanese Eel 2025-08-022025-07-16 by Ayumi Sato
Designing Taste in Cultivated Meat: University of Tokyo Shows How Aging and Culture Conditions Shape Flavor 2025-08-022025-06-12 by Ayumi Sato
University of Tokyo Develops 11g Cultured Chicken Using Hollow Fiber Bioreactor 2025-08-022025-05-03 by Ayumi Sato
Japan’s Cultivated meat Consortium Unveils real prototype of 3D Printed Cultivated beef meat and Home Meat Maker Concept at Expo 2025 Osaka 2025-08-022025-04-15 by Ayumi Sato
Integriculture Unveils Duck-Derived Cultured Cell-Based Food Prototypes – Market Potential Evaluated Through Sensory Testing 2025-08-022025-04-04 by Ayumi Sato
JACA Calls for Setting Up an Information Hub to Establish Clear Regulations for Japan’s Cultured Meat Market 2024-11-18 by Ayumi Sato
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
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
