Let's think about the future of food in the city of culinary delight: Ingeniously crafted food displays including cultivated meat at the Expo

At Expo 2025 Osaka, Kansai being held on the artificial island of Yumeshima in Osaka City, there are numerous areas and pavilions dedicated to thinking about the future of food. These exhibitions are perfectly suited to Osaka, "the city of culinary delight" (kuidaore). Meanwhile, there is a need for technology to solve various food adjacent challenges, including population growth, temperature and climate change, changes in dietary habits, religious views, and allergy responses. In this article, following the themes of future side dishes, staple foods, and desserts, we introduce cultivated meat, wheat-free noodles, and plant-based ice cream.

From chicken to salmon - Cultivated meat spreading across various countries

On the afternoon of July 8, under weather conditions where blazing sun and heavy rain alternated, an event called "CULTIVATED MEAT JOURNEY 2025" was held in front of the Osaka Healthcare Pavilion, drawing large crowds. On the day of the event, Professor Michiya Matsusaki of the Graduate School of Engineering at the University of Osaka, known for his cultivated meat research, and others took the stage to discuss the significance of cultivated meat and strategies for its popularization with high school students, while general expo visitors also had the opportunity to smell cultivated meat.

Cultivated meat was born as a solution to food issues because it is difficult to expand deforestation and livestock farming to meet the UN Sustainable Development Goals (SDGs), and because animal protein will become insufficient due to population growth. There are several types, and alternative meats such as soy meat that use plant-based proteins are also considered a type of cultivated meat in the broader category. Since the 2000s, cultivated meat chicken nuggets and cultivated salmon have been developed in various countries.

On the other hand, in some countries, production is prohibited to protect existing livestock industries or due to religious views. Countries that completely prohibit it from a food safety perspective are rare.

The cultivated meat that appeared at the venue that day used cells from beef that had completed inspection at a slaughterhouse in Kagoshima Prefecture. Fat cells and muscle fibers were cultivated from this beef and shaped to have a fat content of 30-40%. In turn, they were processed into what is called "structured cultivated meat" measuring approximately 4 centimeters on one side and about 3 centimeters on the other side. Compared with natural beef, the fiber streaks are clearly visible, and the pink color is somewhat stronger. However, the difference is so slight that it would be hard to notice without close comparison.

A frying pan and portable gas stove were prepared at the venue to cook the cultivated meat. When the host asked, "Who would like to smell the aroma?", many hands were raised. On the stage, the men and women selected described it variously as "smoky aroma, like beef jerky," "the aroma that flows from in front of a yakiniku restaurant," and "makes me want white rice."

"Cellular agriculture," including cultivated meat, does not yet have directly applicable laws and is subject to regulations under current laws such as the Food Sanitation Act. Although it could not be tasted this time, tasting of cultivated meat will likely begin in the not-too-distant future. Matsusaki, who heard the impression that it goes well with white rice, was pleased, saying "It won't last unless it appeals to the senses." Cultivated meat is currently limited to sensory evaluation by companies and research institutions, and he spoke about this after the event, "This is the first time members of the public have come to smell the aroma. Human senses have high-level sensors. I hope it remains in their memory, and they received it positively."

Rice flour ramen using 'be-fun' manufacturing technology

Next is the future of staple foods. Allergy-friendly foods are also evolving in various fields. Ramen is a "major enemy" for people with wheat allergies, but Kenmin Foods Co., Ltd., a food manufacturer in Kobe City, has developed wheat-free ramen by utilizing the manufacturing technology of their main product, be-fun (rice noodles).

Ramen are noodles that go well with soup and have chewiness. On the other hand, be-fun noodles made from rice are slippery, and currently lack the unique chewiness, texture, and flavor characteristic of Chinese noodles and ramen. Therefore, the company worked with ramen chefs and concluded that these issues could be resolved by adding "kansui" (alkaline saltwater solution), which is commonly used in Chinese noodles.

When they added kansui to rice flour for noodle-making for the first time since the company's founding in 1950, they were able to recreate a texture and smoothness similar to authentic Chinese noodles. At 'EARTH TABLE∼Future Diner∼,' which faces the Forest of Tranquility Zone within the Grand Ring, they sell gluten-free (GF) "GF Soy Sauce Ramen" that doesn't use wheat for 1,600 yen per bowl.

The company's name derives from delivering "health (kenko) to the people (mina-sama)." As they work toward solving various food challenges, including those of people who cannot eat wheat due to their constitution or must avoid it due to allergies, they say they want "everyone to be able to eat delicious ramen with peace of mind."

Dairy-free "ice cream" with low environmental impact

After meals, people want dessert. Near the shop selling the aforementioned GF soy sauce ramen, dairy-free ice cream is being sold to satisfy that separate stomach space. While ice cream is a representative dairy product, this uses plant-based alternative dairy products from Eclipse Foods Japan Co., Ltd., the Japanese subsidiary of the US-based startup.

This ice cream was made by Takeshita Seika Co., Ltd., headquartered in Saga Prefecture. They sell the famous Kyushu local ice cream 'Black Mont Blanc' (310 yen) along with churros made from rice flour.

This Black Mont Blanc uses drought-resistant plants such as potatoes, corn, and cassava as dairy substitutes. Based on these plants, Takeshita Seika formulated blends to approximate the fat content and protein of milk, recreating a creamy mouthfeel. Everything except the chocolate coating is plant-based and dairy-free. A company representative stated, "By using plant-based ingredients, there's no need to raise cattle. This reduces water usage and significantly decreases greenhouse gas emissions, contributing to the SDGs."

The Expo offers enjoyment not only in the beauty and glamour of pavilions as structures, but also in the technological advances on the software side. Food is indispensable to our lives. There are also other venues for learning about, thinking about, and making food issues personal. In Kubota's "Future Life Expo: Future City" pavilion, you can enjoy learning about future farming through a game-like points system. The EARTH MART Pavilion, which is produced by Kundo Koyama, visualizes how much food we consume in our lifetime and dining tables around the world. It would also be good to deepen your knowledge while eating your way through the venue.