Development of an Upcycling Cultivation Method Using Koji Mold to Enable Efficient Production of Functional Alternative Meat
代表機関名 University of Tsukuba
採択年度 2024
フェーズ Phase 2
As a response to the environmental crisis and food security challenges, we are advancing the development of novel alternative meat ingredients derived from koji mold biomass. To reduce cultivation costs and promote resource circularity, we are investigating efficient cultivation methods that utilize food by‑products such as sake lees.
Through this development, we aim to realize alternative meat ingredients with high consumer acceptance and added health functionality, enabling the creation of new consumer segments and market opportunities.
