Currently, with the demand for animal protein rising due to the growing world population, the effects of global warming, and economic development in developing countries, concerns are growing that it will be difficult to supply all of the animal protein sustainably through traditional livestock farming. As a result, research and development of new food products that are ingested in a way that has never been eaten before or is eaten in a different way, utilizing "FoodTech", i.e., cutting-edge technologies related to food, are promoted in each country.

This is probably in line with the growing momentum to address the challenges of the Sustainable Development Goals (SDGs). There is concern that unless protein sources other than traditional meat are supplied, it will become difficult to sustain the meat (protein source) market in the near future.

Against this background, this special issue focuses on the development trends of "alternative proteins" and aims to provide an overall picture. We have also endeavored to cover safety and regulatory trends as much as possible. Specifically, we focus on five types of "alternative proteins": soy meat, insect-derived foods, cell-cultured foods (so-called "cultured meat"), alternative meat using koji mold, and precision fermentation.

Finally, I considered the relationship between the paradigm shift and the development and safety assessment of "alternative proteins," and from a broad perspective, we looked ahead to the future of "alternative proteins."

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Soybean has been cultivated for a long time and has been customized to various traditional foods including tofu. However, the Japanese Agricultural Standards of Textured soy protein products was newly established in 2022. Generally, we cook using Textured soy protein as the main ingredient, and can also cook Soymeat. At first, Textured soy protein had a soybean flavor and a texture problem when used as part of minced meat substitutes. Improvement of the flavor and texture advanced, and its use became widespread in many items as a functional material. Furthermore, it is used not only as minced meat but also as a substitute for parts of various meat.

A hamburger steak made of Soymeat is formed from a dough made of Textured soy protein for the bite and texture, with soy protein isolate for binding, vegetable fat and water for juiciness, and seasoning includes yeast extract for taste. It is then formed, cooked, frozen, wrapped and it is finished.

Many companies have entered the substitute meat market with products such as Soymeat, and the competition has intensified, but recently growth has slowed down. We have a gap between what exists and what is desired, in quality, price, environmental impact, and consumer health when it comes to the needs of consumers. However, research indicates that future prospects will not change, and the market will expand. The trend toward population growth and the shortage of protein sources will continue. I think that the day will come when soybean meat contributes to solving social problems such as the global environment, the health of people, and the availability of protein foods.

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As the world faces a predicted severe food shortage due to population growth, insect consumption is expected to emerge as a food source with a low environmental impact. This review introduced scientific insights on insect consumption. First, the social significance is outlined, covering nutrition and impacts on the global environment. Next, food safety challenges are outlined, including allergens, food contamination, and residues. Finally, regulatory frameworks in several countries regarding insect consumption and issues surrounding insect consumption are outlined.

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Cell-cultured foods, also known as "cultured meats," are novel foods produced by mass cultivation of animal-derived cells. These foods lack a history of safe use that would help ensure their safety. There are no internationally established safety assessment methods yet, perhaps because there are many unknowns regarding hazard factors. Here we provide a comprehensive overview of the current status of cell-cultured food development and safety regulatory trends in other countries based on publicly available information, with the aim of identifying potential hazard factors related to these foods.

We investigated development examples from 22 major companies and found that the animal species being developed ranged from common livestock and poultry to fish, crustaceans, and wild animals. Established cell lines are more common than primary cultured cells, and a variety of cells, not just skeletal muscle, are being developed, including ES/iPS cell lines, mesenchymal stem cell lines, myoblast cell lines, and fibroblasts.

On the other hand, regarding regulatory trends, the sale of cell-cultured foods has become possible in five regions, including Israel, Hong Kong, and Australia/New Zealand, following Singapore and the United States. The products have expanded from chicken and quail to include beef, pork, and fish (salmon). The pre-market safety confirmation process can be broadly divided into two forms: 1) review and approval as Novel Foods (the EU-style) and 2) pre-market consultation (the US-style), which does not require licensing. The Singapore Food Agency's safety assessment requirements call for detailed information on cells, inputs, and manufacturing processes, as well as safety explanations. However, only the FDA and FSANZ publish safety assessment documents.

Meanwhile, the FAO/WHO report identified a relatively large number of potential hazards at each manufacturing stage. The authors pointed out that the potential hazard factors specific to cell-cultured foods include mutant proteins, novel allergens, and physiologically active substances that are resistant to digestion and heat.

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With global protein supply constraints and concerns over the environmental impact of livestock farming, approaches distinct from plant-based proteins and cell-based meat (cultured meat) are gaining attention. One such approach involves utilizing microorganisms directly as a food resource, with fungal-derived alternative meat being particularly noteworthy. For the widespread adoption of fungal-derived alternative meat made from fungal biomass (mycoprotein) obtained through liquid culture, ensuring safety based on scientific evidence regarding the culture medium ingredients and the source microorganisms is essential. This paper specifically provides information on the potential for fungi to produce secondary metabolites and generate toxic compounds. In Japan, research and development of fungal-derived alternative meat using Aspergillus oryzae (koji mold) is advancing. This approach is gaining attention as a new option aiming to balance food sustainability and safety. While Aspergillus oryzae has a long history of food use and consumer trust, this usage history does not necessarily guarantee safety. Scientific verification and the establishment of appropriate regulations are necessary for risk communication with consumers.

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FAO published a report on "precision fermentation and food safety" in April 2025. The term "precision" is added as a modifier to distinguish it from traditional fermentation. "Precision fermentation" is considered a method for producing specific substances using new scientific technologies, such as the introduction of foreign genes. However, there is no national or international consensus on its definition. No country appears to have established an official definition.

The term "biomass fermentation" is also used in connection with precision fermentation. It appears that "biomass fermentation" is sometimes included under precision fermentation. In Japan, even if genome editing technology is used, if genetic engineering technology is also used, safety assessment as a GMO is required. There are also opinions that precision fermented foods should be considered for pre-market approval, including food safety assessment as a GMO, and that food safety assessment guidelines should be established.

When assessing product safety, careful consideration should be given to novel raw materials, fermentation methods, and equipment used in the manufacturing process. Foods made using precision fermentation also require thorough basic hygiene management, and efforts must be made to disclose information and communicate risks to gain consumer trust.

To understand the safety of precision fermentation products and ensure their social acceptance, the technology used must be explained. It must be explained that the microorganisms used are genetically modified, and that the resulting foods and additives have been approved by the government under the Food Sanitation Act.

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Governance of cell-based foods requires advancing, in parallel, three interdependent elements in a circular dependency: (1) value assessment in light of national interests, (2) organization of the knowledge base, rules, and institutional capacity needed for safe implementation, and (3) narrative-making and dialogue with consumers and society. This paper organizes the structural issues of these three elements and, as potential responses, introduces potentially relevant initiatives in Japan and abroad. While evaluating the effectiveness of each measure remains a task for future research, this circularly interdependent structure is likely to apply to other emerging technologies that require "pre-market rules." Accordingly, insights drawn from cell-based foods offer a referable case study for designing Japan's approach to governance and nurturing of emerging technologies.

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"Antioxidant" is one of the most widely recognized scientific terms in today's society, where health and longevity are highly prized. The "common sense" notion that these compounds—found in fruits, vegetables, and supplements—are essential for preventing aging, cancer, and various other diseases has become deeply ingrained, significantly shaping our dietary habits and health consciousness. But to what extent is this "common sense" actually supported by science? After decades of complex and sometimes contradictory research, the scientific community has reached a clear consensus regarding antioxidants and cancer prevention, with major global health and cancer research organizations now delivering a unified message. Reflecting the results of large-scale intervention trials, the World Cancer Research Fund (WCRF) and the American Institute for Cancer Research (AICR) strongly recommend "not using supplements for cancer prevention," instead advocating for dietary patterns rich in whole grains, vegetables, fruits, and pulses. Similarly, the American Cancer Society (ACS) emphasizes the importance of obtaining nutrients through healthy dietary patterns. The ACS also notes that particular caution is needed regarding supplement use during cancer treatment, as they may interfere with the effectiveness of chemotherapy and radiation therapy. Based on research involving the Japanese population, the National Cancer Center (NCC) emphasizes the importance of a balanced diet, reducing salt intake, and ensuring that vegetable and fruit consumption "does not fall short." They do not recommend taking supplements for the purpose of cancer prevention. Specifically, daily consumption of a variety of vegetables and fruits is encouraged. For instance, the Ministry of Health, Labour and Welfare's "Health Japan 21" sets a target of 350 g of vegetables per day; a general guideline would be to consume approximately 400 g daily when combined with fruit. The health benefits provided by such dietary patterns are thought to result not from single antioxidants alone, but from a complex interplay of factors, including the dietary fiber and thousands of phytochemicals found in vegetables and fruits, as well as the maintenance of a healthy body weight.

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Crushed stone powder is a by-product of manufacturing crushed stone and sand, which are artificial aggregates. While some of this powder is reused in concrete, a large amount is discarded. Therefore, new ways to utilize it are needed. Due to its abundance and potential for local reuse, it is often considered for civil engineering applications. In this study, we explored a less familiar and unconventional use: as a material for food processing. Specifically, we examined the potential of using crushed stone powder to produce dried fish. We conducted sensory evaluation tests to compare dried horse mackerel and sea bream made with crushed stone powder, to conventional dried fish products. The results showed that it is possible to produce dried fish using crushed stone powder. Optimal drying time and powder quantity were important factors. Additionally, the use of crushed stone powder was found to enhance the crunchiness of the dried fish.

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This study aims to examine the cultural development of agar- and mung bean–based confectionery cultures in Southeast Asia through a comparative analysis of Thai Look Choup and Vietnamese Bánh Trái Cây. Both are traditional sweets characterized by shaping mung bean paste into fruit forms, coloring them, and coating them with agar jelly. Field investigations were conducted in Thailand (Bangkok and Chiang Mai) and Vietnam (Hue and Ho Chi Minh City). Comparative analyses were carried out from the perspectives of historical background, production methods, usage, and social functions through literature reviews, participant observation, interviews, practical confectionery workshops, and field surveys on seaweeds used as raw materials for agar production.

The results revealed that Thai Look Choup developed as a royal court confection influenced by Portuguese sweets and has now spread nationwide as a decorative confection commonly used for gifts and as offerings to temples and monks. In contrast, Vietnamese Bánh Trái Cây has been preserved as a regional traditional confection closely associated with the court culture of Hue. Compared with the Thai version, it is slightly larger in size and is often displayed in ways that resemble fruits growing on branches, indicating its ritual function and symbolic role as an altar offering.

Mung beans have been widely utilized throughout Southeast Asia due to their compatibility with rice-cultivating societies, while agar possesses gelling properties suitable for tropical climates. These shared ingredients have therefore played important roles in the formation of regional confectionery cultures. In Vietnam, seaweed and agar were also confirmed to be used as part of Buddhist vegetarian cuisine. These findings suggest that even when the same ingredients are shared, they can undergo diverse cultural developments through historical exchanges and the value systems of local societies.

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