OSAKA, Japan — The future of food is on display at the 2025 Osaka-Kansai Expo. This event showcases remarkable culinary creations powered by new technology. These innovations not only taste great but also tackle real-world issues like food shortages and allergies.
Regenerated Rice
At the Earth Mart pavilion, you’ll find an eye-catching assortment of colors in something called “regenerated rice.” This unique rice is made by freezing various foods—like vegetables, meats, and eggs—into a powder and then reshaping it back into rice grains. One flavor, “salad rice,” and another inspired by the classic oyakodon, are just a couple of the tasty options available.
Professor Hidemitsu Furukawa from Yamagata University along with Nichirei Foods Inc. developed this rice. They used liquid nitrogen for freezing, which keeps the food’s moisture and aroma intact, avoiding common pitfalls of traditional methods. “Using produce that doesn’t make it to market is a win for farmers and reduces waste,” says Professor Furukawa.
3D-Printed Meat
At the Osaka Healthcare Pavilion, attendees can glimpse a future with 3D-printed meat. A collaboration between the University of Osaka and Shimadzu Corp. aims to bring cultured meat to our homes by 2050. They’ve created muscle and fat cells from wagyu beef and can print them into shapes. Visitors can see and smell pieces of this cultured meat, which have been fine-tuned to mimic the marbling of traditional beef. According to Professor Michiya Matsusaki, they are close to achieving the taste and texture we know and love.
A curious fifth-grader couldn’t help but wonder, “Will I be eating this when I grow up?”
Innovative Soft-Serve Ice Cream
Dessert lovers won’t want to miss the dairy-free soft-serve ice cream made without eggs or wheat. Developed by Nissei Co. from Ibaraki, this sweet treat uses beans for the ice cream base and rice flour for the cones. Available in flavors like vanilla, matcha, and strawberry, it costs around $4.80 each. Project leaders hope to create a future where everyone can savor the joy of soft serve.
These innovations reflect a shift towards sustainability, showcasing how food tech can create solutions for food accessibility while delighting our taste buds. As we witness these groundbreaking ideas come to life, the future of food is looking brighter—and much tastier.
For further details about pioneering food technology, check out the Food and Agriculture Organization.
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