| | | | | | Welcome back to Foodtech EYES where we deliver the latest global food innovation news and community updates from UnlocX.
Setsubun—a traditional Japanese event marking the transition from winter to spring—is just around the corner. From osechi (elaborately prepared New Year dishes symbolizing good fortune) enjoyed during the year-end and New Year holidays, to ehomaki (a special sushi roll eaten on Setsubun for good luck), and Valentine’s Day treats, this season in Japan is filled with cultural events closely intertwined with food.
A walk through supermarket and convenience store aisles reveals just how much planning and shelf design go into creating demand and excitement within a very limited time window. These seasonal food moments are not only cultural touchpoints, but also highly orchestrated commercial events.
At the same time, such seasonal demand inevitably brings challenges in supply planning and inventory management. Discussions around food loss should move beyond a simple question of right or wrong, and instead ask a deeper one: how can we best support this complex industry structure through well-designed systems? There remains significant room for improvement through technology—such as demand forecasting, production volume optimization, pre-order models, and data-driven decision-making.
How can we preserve the joy of experiencing seasons and culture through food, while enabling more sustainable and less burdensome distribution and consumption? Using these seasonal occasions as a lens, we would like to continue exploring the role that food tech can play.
| | Now, turning to recent events—on January 23, the Shikoku Food Innovation Summit was held in Ehime Prefecture. Shikoku, one of Japan’s regions known for its rich agricultural, livestock, and seafood resources, brought together many unique companies applying technology to primary industries. Furthermore, from January 28 to 30, the “Shikoku-Origin Food Tech Tasting Lab” will be held at the Sustainable Food Museum in Toranomon, Tokyo, where visitors can sample food tech innovations born in Shikoku. We warmly invite you to stop by. Learn more here.
| | | | Now, let’s dive into this issue’s carefully selected must-read articles from Japan and abroad.
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This edition is an English translation of the original Foodtech Eyes in Japanese published on January 27, 2026. This email is being sent to newsletter subscribers as well as those who have connected with UnlocX in the past. To unsubscribe, please see below.
| | | | 👉 Contents
- INSIGHTS from RECENT MUST READ ARTICLES
- MUST READ ARTICLES
- COMMUNITY NEWS
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INSIGHTS from RECENT MUST READ ARTICLES
✍Now, let's introduce this issue's MUST READ articles.
In 2026, the premise of safety management is undergoing major changes in the food and beverage industry. In the EU, revised Commission regulations mean that microbial control is no longer sufficient simply by passing inspections at the time of production; a system is required to predict and prove that products will remain safe until the expiration date . With the use of AI and digital technology for real-time monitoring and advanced traceability, quality assurance is likely to become not only a compliance measure, but also the key to risk reduction and competitive advantage.
In the plant-based food sector, Beyond Meat, the pioneer of vegan burgers, is making a major shift. Going beyond meat replacement, the company has launched a carbonated plant-based protein drink that promotes gut and muscle health , tapping into growing protein demand in a new way. With the widespread use of GLP-1 drugs, which can lead to muscle loss, interest in dietary protein is on the rise in the US. Could this new protein soda be a breakthrough for the company?
Technological advances are also pointing to new competitive axes. An article covering CES 2026 noted that the value of AI and home appliances is shifting from standalone functionality to "how they can integrate lifestyle data and support consumer decision-making." Hisense's exhibit, which was once associated with price competitiveness, suggests a business concept of "AI-ifying our entire lives" using AI agents. Refrigerators and kitchen appliances will also have an impact on food management and consumer behavior, raising the possibility that food choices will be redesigned through technology.
In the environmental sector, Microsoft made the largest-ever purchase of soil carbon credits derived from regenerative agriculture . Despite the reality that AI use will increase emissions, the company's commitment to investing in carbon removal linked to agriculture shows that its corporate climate strategy is not limited to its own activities but extends to the entire supply chain, including food and agriculture.
In the beverage market, there was an article stating that Suntory has clearly positioned its non-alcoholic beverage business as a growth area and will invest 5 billion yen in marketing . It will revamp its flagship product, All-Free, for the first time since its launch, and will strengthen its marketing investments, focusing on demand for authentic flavor, health benefits, and mood relief. Non-alcoholic beverages are being redefined as an independent option within the health-conscious market, rather than as a "substitute for alcohol." | | | |
▶ The EYES editorial team has curated and published a database of 30 handpicked MUST READ articles to help you stay on top of the latest in food innovation. | | | |
(Covered Areas：Market Overview, Future Food, Food AI, Personalization, Food Manufacturing, Future Retail & Restaurant, Future Kitchen, Agriculture, Sustainability & Regeneration, Local Food System, Partnership & Ecosystem, Food for Well-being, Eater’s Trend, etc） | | | |
Information from SKS JAPAN Community | | | |
This section highlights announcements from the SKS community, including events, new products, and hiring updates. | |
[EVENT] Next Kitchen 2026(2026/2/3-6) Started in 2023, Next Kitchen 2026 is a tailored mentoring and business-matching program for Foodtech startups worldwide that are looking to expand into Japan, beginning in Kobe – the City of Gastronomy. Organized by JETRO (Japan External Trade Organization), Hyogo Prefecture, and Kobe City, the program is part of a Japanese government initiative. In partnership with Pasona Inc. and CROSSBIE GmbH, it connects Foodtech startups with leading Japanese corporations to foster sustainable food solutions. Whether it’s transforming eating habits, promoting healthier diets, or improving systems and logistics, we believe we can shape the future of food together. (From the official website) 👉Click here for more details
[EVENT] Opening party for "Unknown Unknown," an incubation center for knowledge and culture (February 7-8, 2026) 👉Click here for more details
[EVENT] Food Loss Zero Technology Summit 2026 (Loss Zero Summit 2026) (February 10, 2026) 👉Click here for more details
[EVENT] KOJI THE KITCHEN vol.6 (2026/2/21) 👉Click here for more details
[EVENT] Gastronomy Symposium Kakegawa 2026 (February 23, 2026) 👉Click here for more details
[PODCAST] Food Radio ~Learn about food in an interesting way~ #271 (s29-13) The origins of the coveted British sandwich ~New Style Sandwich~ 👉Click here for more details
[PODCAST] Food Integral #38 [SKSJAPAN2025 Thorough Review ⑦] Pioneer Session ~ "Singular Vision" Creates the Industry of the Future ~ 👉Click here for more details 📻 Episodes are also available on major podcast platforms.
📻 Tabemono Radio is seeking supporters! Join us in making food education fun. Support here.
[This Month at the Sustainable Food Museum] The Sustainable Food Museum in Nishi-Shinbashi is a hub that exhibits and introduces new ideas and services from 100 carefully selected companies related to new sustainable ingredients, including food tech startups. The "Shikoku Food Tech Lab" will be held at the Sustainable Food Museum in Toranomon, Tokyo from January 28th to 30th, where you can sample Shikoku food tech! Please come along!
👉Click here for more details | | 【BOOK】How to Feed the World: The History and Future of Food (by Vaclav Smil) | "Vaclav Smil is my favorite author."—Bill Gates An indispensable analysis of how the world really produces and consumes its food—and a scientist's exploration of how we can successfully feed a growing population without killing the planet We have never had to feed as many people as we do today. And yet, we misunderstand the essentials of where our food really comes from, how our dietary requirements shape us, and why this impacts our planet in drastic ways. As a result, in our economic, political, and everyday choices, we take for granted and fail to prioritize the thing that makes all our lives possible: food. In this ambitious, myth-busting book, Smil investigates many of the burning questions facing the world today: why are some of the world’s biggest food producers also the countries with the most undernourished populations? Why do we waste so much food and how can we solve that? Could the whole planet go vegan and be healthy? Should it? He explores the global history of food production to understand why we farm some animals and not others, why most of the world’s calories come from just a few foodstuffs, and how this might change in the future. How to Feed the World is the data-based, rigorously researched guide that offers solutions to our broken global food system. (From Amazon)
👉Learn more (Amazon) | | | | See you in the next Foodtech EYES! | | | | | | | | | | | | | | | |
