Food innovation led by plant-based meat, insect cuisine, algae-based food, and cultured meat.
◇The globally accelerating food crisis and the latest trends in food tech for saving the planet with "alternative meat"! ◇"Cultured meat" that doesn't kill animals is revolutionizing the meat industry! ◇Includes the preparation of cultured meat, layering of cell tissues, and the production of specific steak meat! ◇Exploring sustainable protein sources from the basics of plant-based meat, insect consumption, and algae utilization, to element technologies and product development!
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"Development of Food Ingredients Using Alternative Proteins - Innovations in Food Driven by Plant-Based Meat, Insect Cuisine, Algae Utilization, and Cultured Meat" ■Format: B5 size, 322 pages ■Price: 42,000 yen + tax ■Supervised by: Masaharu Takeuchi ■Published by: NTS Part 1: Trends in Alternative Protein Development in Japan and Abroad Part 2: Plant-Based Meat Analogues (PBM) Part 3: Insect Cuisine Part 4: Algae Utilization in Food Part 5: Technological Development for Realizing Cultured Meat
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List price: 42,000 yen + tax
Price range
P2
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P2
Applications/Examples of results
Alternative Protein Food Tech Cultured Meat Plant-Based Meat Analogues PBM Development Insect Food Utilization of Algae for Food Edible Algae Cell-Cultured Meat Cultured Steak Meat 3D Bioprinting Technology Cost Reduction of Cultured Medium Additive Proteins via Wheat Germ Cell-Free Synthesis System Sustainable Culture Medium Development for Cultured Meat Production
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NTS selects reliable information from the overwhelming amount of information through seminars, publications, and literature information activities, and passes it on to the next generation. From abundance to certainty—that is the philosophy of NTS's activities.
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