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TOKYO — Utilizing cutting-edge technologies such as biotechnology and artificial intelligence (AI), “food tech” aims to solve various food-related issues and create high value-added products. In 2025, the Japanese government designated it as a key area in its national strategy. Here, the Mainichi Shimbun explores the current state of food tech in Japan.\n<\/p>\n
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Cacao, coffee, orange crises<\/b>\n<\/p>\n
In early January, a large supermarket in the city of Kawasaki, south of Tokyo, unveiled a special Valentine’s Day section. While the creatively packaged chocolates were eye-catching, the excitement quickly faded upon seeing the price tags. They were high.\n<\/p>\n
The average price of chocolate has been gradually increasing since 2023. According to Tokyo-based research firm Intage Inc., the price of a single chocolate bar (excluding tax) jumped from 93 yen (about 60 cents at today’s rate) in December 2021 to 171 yen (around $1.10) in July 2025. It exceeded 180 yen (approx. $1.20) in September and has since remained high. The company reports that, in response to soaring prices, there has been an increase in non-chocolate Valentine’s Day’s products, such as baked goods.\n<\/p>\n
The rise in transportation, packaging materials and labor costs has also contributed, but the main factor is the sharp increase in international cacao bean prices, known as the “cacao crisis.”\n<\/p>\n
In West Africa’s Ivory Coast and Ghana, which have accounted for about two-thirds of global production, cacao bean harvests have plummeted due to land grabs, abnormal weather and diseases. This, coupled with the influx of speculative money and increased demand from emerging markets, has led to global supply uncertainty and price hikes for cacao.\n<\/p>\n
Climate change cannot be overlooked. Global warming, frequent abnormal weather and intensifying disasters lead to decreased production and increased damage from pests and diseases, causing unstable food supplies.\n<\/p>\n
It is not just chocolate. Coffee beans and oranges are also experiencing reduced production worldwide due to droughts and hurricanes, described as the “coffee 2050 problem” and “orange crisis,” respectively.\n<\/p>\n
A new alternative<\/b>\n<\/p>\n The sharp rise in food prices not only strains wallets but also causes social anxiety. Food tech is gaining attention as a potential savior.\n<\/p>\n In June 2025, major retailer Aeon Co. launched “Chococa?” (literally “Is it chocolate?”) using “ChoViva,” a chocolate substitute, under their private brand “Topvalu.”\n<\/p>\n Available in chocolate bar and biscuit types, the price ranges from 321 to 429 yen (roughly $2.10 to $2.80), similar to regular chocolate snacks. This reporter tried it, and both the taste and texture were indistinguishable from chocolate. A colleague agreed, saying, “It’s exactly like chocolate.”\n<\/p>\n ChoViva is an alternative chocolate made from sunflower seeds instead of cacao. Developed by the German food tech company Planet A Foods, it uses European sunflowers, reducing transportation distance from the production area. It does not require deforestation of tropical rainforests, resulting in a smaller environmental footprint compared to cacao, and it can be supplied relatively cheaply and stably.\n<\/p>\n An Aeon representative explained, “We propose it as a completely new option to enjoy the flavor of chocolate in the future. We wanted people to experience a new, advanced and futuristic taste.”\n<\/p>\n Various raw materials were considered for commercialization, but ChoViva was chosen for its stable supply and taste, among other factors. Prototypes were repeatedly made to achieve the desired color and gloss. The representative stated, “We will continue to create products that meet diverse customer needs and values by utilizing alternative raw materials and new technologies.”\n<\/p>\n New foods continue to emerge<\/b>\n<\/p>\n Food tech continues to introduce unprecedented types of food.\n<\/p>\n Startup Koji Labo in Tsukuba, Ibaraki Prefecture, is developing “fungal meat” as an alternative to beef by cultivating koji mold. Compared to livestock farming, it can reduce carbon dioxide emissions and water usage. Additionally, it uses by-products like sake lees and “shochu” liquor lees, turning waste into valuable food through upcycling. Representative Director Daisuke Hagiwara noted, “The fact that it effectively utilizes waste for resource circulation is likely to be appreciated by consumers.”\n<\/p>\n The research and development of “cellular foods,” which cultivate animal and plant cells to produce meat and fish alternatives, are also progressing.\n<\/p>\n One example is “cultured meat” made by cultivating cow muscle and fat cells. The Consortium for Future Innovation by Cultured Meat, comprising the University of Osaka, Shimadzu Corp. and other entities, aims to commercialize it by 2031 under the slogan “marbled meat made at home.”\n<\/p>\n A research team from the Tokyo Metropolitan Industrial Technology Research Institute and Kitasato University has developed cells that produce fat essential for flavor, quality and texture from the muscle tissue of Japanese eel. By combining them with existing eel muscle cells, it may be possible to create eel meat close to the real thing. Eriko Kishino, deputy chief researcher in food functional science at the institute, stated, “We are currently at the ‘stage where materials are gathered.’ The technology is still immature, and further research and development are expected.”\n<\/p>\n As startup companies gradually emerge and research at universities becomes full-fledged, food tech is gaining momentum. In 2025, it was selected as one of the 17 national strategic areas contributing to Japan’s economic growth, and momentum is building.\n<\/p>\n (Japanese original by Mai Suganuma, Lifestyle, Science & Environment News Department)\n<\/p>\n <\/p>\n <\/a><\/strong> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":" … intelligence (AI), "food tech<\/span>" aims to solve … continue to emerge Food tech<\/span> continues to introduce unprecedented … the Tokyo Metropolitan Industrial Technology<\/span> Research Institute and Kitasato … becomes full-fledged, food tech<\/span> is gaining momentum. 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