Japan's Culinary Innovators Introduce Sustainable Alternatives to Gourmet Delicacies Such as Foie Gras and Caviar
Next Meats and Dr Foods, two trailblazing food-tech companies that are introducing sustainable and ethical alternatives to prized delicacies.
15 October 2024
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Caviar, but make it vegan | Photo Credit: Dr Foods
In the world of haute cuisine, ingredients such as foie gras, caviar and truffle butter have traditionally been symbols of luxury and exclusivity. Yet, as concerns about ethics and the environment gain momentum, a wave of innovation is transforming the culinary landscape. At the forefront of this shift are Japan’s Next Meats and Dr. Foods, two trailblazing food-tech companies that are introducing sustainable and ethical alternatives such as vegan foie gras and plant-based short ribs.
As consumers become increasingly aware of the environmental and ethical implications of their food choices, the demand for sustainable alternatives is growing.
Next Meats and Dr. Foods are filling that need.
Founded by Ryo Shirai and Hideyuki Sasaki respectively, the companies are leveraging advanced food technology to create high-quality, sustainable alternatives that promise to transform the dining experience without compromising on luxury or flavour.
“Alternative meat products were already on the market, but people don’t eat them if they aren’t delicious”, says Hideyuki, CEO, of Next Meats Co. “We made almost three hundred prototypes in pursuit of quality.”
Foie gras, caviar and truffle butter are emblematic of luxury dining, but their production methods often come with significant ethical and environmental implications. Foie gras, for example, is allegedly produced through a controversial process that involves force-feeding ducks or geese to enlarge their livers. Caviar, derived from sturgeon eggs, has faced criticism due to overfishing and habitat destruction. Dr. Foods is seeking to replicate the flavours and textures of these high-end products using plant-based and lab-grown technologies. It has developed a plant-based alternative to foie gras that captures the rich, buttery texture and umami flavour of the traditional dish. Their caviar alternative is crafted from rich flavoured Japanese Kombu seaweed and offers the same luxurious burst of flavour and texture as the melt-in-your-mouth taste reminiscent of Beluga caviar. Similarly, their truffle butter substitute is made with the finest Italian Black Summer Truffle from Tuscany, which is dog-searched and hand-picked, providing the coveted truffle taste in a more sustainable form.
Crafting luxury Foie Gras without any ethical dilemmas | Photo Credit: Dr Foods
Reimagining Luxury Ingredients
These innovations are set to transform the culinary world, allowing chefs and food enthusiasts to enjoy luxury ingredients without negative impacts. While Dr Foods is revolutionising luxury ingredients, Next Meats is doing the same with plant-based alternatives to traditional meat. Their flagship products include plant-based steak, burgers, and yakiniku, a popular Japanese barbecue dish. Using soy, pea protein, and other plant-based ingredients, they replicate the texture and flavour of meat, providing an ethical choice without the environmental harm of animal farming.
Next Meats doesn’t just mimic meat; it elevates the plant-based dining experience. Their plant-based steak delivers the same juiciness and flavour as its animal-based counterpart, while their yakiniku captures the smoky, savoury essence of traditional barbecue.
The Future of Fine Foods
The Tokyo-based food-tech venture has developed premium Japanese-style alternative meat such as the world’s first plant-based Yakiniku short-rib and skirt steak to beef bowls, chicken, burger patties, pork, tuna and milk. Dr. Foods, a spin-off company of Next Meats, has developed the world’s first vegetable-based Vegan Foie Gras which combined its proprietary technologies with over 1000 years of Japanese traditional fermented foods culture called koji (rice malt).
Photo credit: Next Meats
The companies continue to develop new products and grow business both in Japan and around the world selling their products in the U.S. and the E.U. The aim is to expand into Southeast Asian markets including Singapore, Indonesia and Thailand. India could become a prime market for plant-based products in the future, says Mitsuru Anthony Ueno, chief operating officer at Next Meats USA, Inc. The next big step in its international business expansion is creating all of its products as ambient, says Mitsuru, Shelf-stable food (referred to as ambient food) can be stored safely at room temperature without the need for extra cold or freezing temperatures.
Both companies were recently finalists at the FoodNiche Summit in New York, where they presented sustainable versions of top delicacies like vegan foie gras, caviar, and truffle butter while seeking local distribution partners to expand their plant-based products into the U.S. market.
Photo credit: Next Meats
Next Meats and Dr. Foods represent a significant step towards a more sustainable and ethical approach to fine foods. As these technologies evolve, they promise to transform the dining experience for the better while pushing the boundaries of what’s possible in the culinary world, giving us a glimpse into a future where luxury and sustainability go hand in hand.
Author: Pooja Thakur
Pooja Thakur is a senior journalist, writer, and editor with over 20 years of experience in print and digital media and in creating custom content for periodicals. She has been a long-serving senior reporter at Bloomberg News covering areas such as real estate, stocks and personal finance and investing across markets with a focus on Southeast Asia and India. In her free time, she enjoys scuba diving, rucking and finding the newest watering hole in town
