Japanese food tech company IntegriCulture has showcased cultivated duck liver prototypes for restaurants and supermarkets, marking a milestone in Japan’s alternative protein sector. The company, backed by government funding, developed seven products: four restaurant dishes (lemon posset, pani puri, pear-peppercorn amuse-bouche, and sweet potato pie) and three packaged foods (spicy blood sausage, liver paste, and foie gras-style spread). The dishes, containing 20-80% cultivated duck, were evaluated at a sensory session, impressing attendees with their texture and umami. IntegriCulture’s CulNet Consortium and Craft Essen Council are advancing production and public acceptance.
Source: Japan’s IntegriCulture Exhibits Cultured Duck for Restaurants & Supermarkets