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A couple of weeks ago, we explored the groundbreaking technologies showcased at SKS Japan 2024. This week, we shift focus to some of the major themes driving the conversations at the event.

Sustainability and Japan’s aging population emerged as central topics in many panel discussions. Experts emphasized the importance of a multi-disciplinary, collaborative approach to tackle these pressing challenges. Even some of the innovative tech on display reflected thoughtful planning for the future, particularly in addressing the needs of a rapidly aging society.

Longevity and the food system

Aging populations are reshaping societies worldwide, and this trend is particularly pronounced in Japan.

According to the UN, Japan has the world’s oldest population. In 2023, national data revealed that 29.1% of its 125 million citizens were aged 65 or older. For the first time, over 10% of the population is now 80 or older. Projections from Japan’s National Institute of Population and Social Security Research suggest that by 2040, those over 65 will make up 34.8% of the population. Compounding the issue is one of the world’s lowest birth rates, making support for an aging society a growing concern.

This demographic shift is having a profound impact on Japan’s economy, workforce, and society. In agriculture and food production, for instance, a shortage of successors threatens food self-sufficiency. When factors like feed, fertilizer, and seeds are considered, Japan’s food self-sufficiency rate is around 10%, signaling a critical need for innovation.

Several panels at SKS Japan tackled how aging populations affect the food industry, not just in Japan but globally. Experts highlighted creative approaches to address these challenges:

• Blue zones and longevity: Sara Roversi from the Future Food Institute and Andrea Bariselli from Strobilo explored “Blue Zones”, regions with the highest concentrations of centenarians (there are 5 globally, including Okinawa in Japan). They examined how lifestyles, diets, food production methods, and even pollution contribute to longevity. Their insights tied into the broader context of food's role in achieving the UN’s Sustainable Development Goals, emphasizing how addressing food-related challenges can drive global progress.

• Food as medicine: Masahiro Sasano from Rohto Pharmaceutical and Tomoya Nagata from D3 LLC argued for food as a preventative measure for healthy aging. They highlighted the paradox of prescription drugs – designed to treat ailments after onset but often with side effects – and suggested that the right foods could reduce risks and delay illnesses more naturally.

Innovating for food security: Addressing Japan’s food security challenges requires bold new solutions. Companies are developing innovative ingredients and materials for future societies, while plant factories offer a glimpse of next-generation agriculture.

Even investors are joining the conversation. MUFG Bank presented an ambitious vision: self-contained floating cities that could overcome land constraints in food production. While still conceptual, these ideas represent the level of creativity needed to meet the challenges of an aging, declining population.

By connecting food systems to longevity and societal needs, these discussions at SKS Japan underscored the critical role of collaboration and innovation in shaping a sustainable future.

Fermentation: The future of food?

Fermentation was a hot topic at SKS Japan, reflecting its growing global prominence. Panel discussions highlighted its numerous applications across the food value chain, from health benefits to food waste management, as well as the creation of new ingredients and flavors.

As demand for fermented foods rises, many speakers agreed: fermentation could very well be the future of food. Japan, with its deep-rooted fermentation culture, has much to contribute. Traditional foods like miso and sake are cornerstones of Japanese cuisine, with each region boasting its own unique fermentation practices.

However, Japan’s role in the global fermentation conversation remains limited. Despite its rich history, the country has struggled to communicate its expertise effectively to international audiences. This gap risks leaving Japan isolated as the rest of the world advances in fermentation innovation.

To bridge this divide, Takashi Sato of San-J International, a US-based tamari soy sauce brand, is taking action. By conducting facility tours, San-J educates consumers and food professionals on the fermentation process and its diverse benefits. Sato also champions the concept of “fermentation tourism,” which he believes is a powerful way to share Japan’s rich fermentation culture with the world.

With a renewed focus on education and global collaboration, fermentation could be a vital tool not just for health and sustainability but also for preserving Japan’s culinary heritage.

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Food waste to wealth

Food waste has become a pressing global issue, yet scalable solutions remain elusive. However, companies large and small are making strides, exploring creative and practical ways to address this challenge.

Fermentation technology is emerging as a key player in this fight. Upcycling is also gaining traction as a way to repurpose food production by-products. By upcycling biomass and by-products from food manufacturing, it transforms potential waste into valuable products, significantly reducing what ends up in landfills.

• AlgaleX creates active ingredients using food-fermented algae and microorganisms. Their “Umamo” algae, high in DHA and umami, is made from awamori lees, a by-product of awamori production that is often discarded.

• The Ethical Spirits produces upcycled alcoholic beverages, crafting gins from sake kasu (sake production lees) and cacao husks. They also give new life to expired beverages like beer and sake by converting them into gin.

• Fermenstation transforms food waste and biomass through fermentation into ingredients for food, beverages, and cosmetics. Their process taps into the nutrients and compounds often left behind in waste, creating sustainable value.

Another major theme in combating food waste is improving food preservation techniques:

• ZEROCO offers an alternative to conventional refrigeration and freezing with advanced temperature and humidity control technology. Their approach extends the shelf life of all types of food, outperforming traditional methods.

• Ryp Labs has developed an innovative sticker that extends the freshness of produce by leveraging plants’ natural defense mechanisms.

Addressing the crisis in marine ecosystems

The world’s fish stocks are estimated to be 90% depleted, driven by rising demand for seafood and rampant overfishing. This has led to profound changes in marine ecosystems, including coastal denudation and marine desertification. In the absence of natural predators, harmful invasive species are overrunning parts of the world’s oceans, further destabilizing these environments.

To tackle these challenges, innovative companies are pursuing diverse solutions:

• Impact Food, a food tech startup, is creating sustainable plant-based seafood alternatives, including sushi-grade salmon. Their proprietary texturization technology closely mimics the taste and texture of conventional seafood, offering a more eco-friendly option.

• The Kita-Sanriku Factory is encouraging the consumption of invasive long-spined sea urchins, which are destroying kelp forests in Australian waters. These kelp forests play a critical role as carbon sinks and marine habitats for commercial fish.

• The Sea Vegetable Company addresses declining seaweed populations by combining land-based and marine cultivation techniques. Using mineral-rich underground seawater, they produce high-quality green laver year-round with reduced environmental impact. Their marine initiatives aim to restore seaweed beds, vital habitats for marine life. Beyond conservation, the Sea Vegetable Company is redefining seaweed’s culinary role. Through their test kitchen, they develop innovative dishes, desserts, and seasonings from underutilized seaweed varieties, showcasing its untapped potential in global cuisine.

Shaping the future of food at SKS Japan

SKS Japan 2024 showcased groundbreaking innovations and vital conversations shaping the future of food. Key themes like sustainability, healthy aging, and fermentation highlighted how food tech is addressing global challenges. And the solutions on display were as creative as they were necessary.

This event underscored the importance of collaboration across industries to redefine food systems for a healthier, more sustainable future. SKS Japan reminded us that innovation isn’t just an option – it’s the key to solving the pressing food challenges of our time.

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