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.
