Food tech company Koichi Ishizuka, also known as Dr. Foods, has developed vegan foie gras and caviar, which have been incorporated into several restaurant menus in Japan.

The Tokyo-based company will produce around 160,000 servings for 28 wedding halls and hotel restaurants, including Notre Dame Yokohama Minato Mirai, managed by Nihon Ceremony Co from September.

Plant-based has gathered pace for several years, underscored by the latest interaction in Innova Market Insights data Top Ten Trends for 2023. “Plant-based: Unlocking a New Narrative” highlights how the sector requires a refocus on consumer demands for high-quality, flavorful products. 

In other recent industry developments, mycoprotein-producer Quorn Foods partnered with US-based Prime Roots to facilitate market expansion and collaboration of alt-meat products. The initiative is paired with a minority investment in Prime Roots, as both companies are expected to enhance their capabilities in the mycelium space.

Fixing a food faux pas
By year-end, Dr. Foods will also produce plant-based alternatives and ingredients for high-end restaurant use. The company has also started a collaborative research project about cultured meat with Osaka University, in Japan. 

Ducks, geese and sturgeon are critically endangered, making plant-based foie gras and caviar more attractive to food producers and consumers. Italy, Poland and Turkey have banned foie gras production in Europe. In New York, US, the city council passed an ordinance prohibiting the sale of foie gras.

Anticipating the acceleration of the trend, Dr. Foods recreated endangered ingredients. Nihon Ceremony will incorporate vegan foie gras and vegan caviar into their menus.