Japan Food Tech is a development-stage food technology company that creates plant-based and cultured alternatives to luxury animal products. Its portfolio includes plant-based foie gras made from fermented beans, seaweed-based vegan caviar, cultured caviar made with fish fat, and vegan truffle butter. Japan Food Tech operates through subsidiaries in Japan and Singapore but currently has no employees and relies on staff borrowed from Next Meats. The company is pre-revenue and focuses on research, development, and early-stage product creation. A related party, Mama Foods, currently manufactures the products. Japan Food Tech intends to acquire Mama Foods to consolidate manufacturing, though the acquisition is currently stalled. The company's business model involves developing proprietary food technologies, such as a fermentation process for plant proteins, and selling products through global distributors. Japan Food Tech seeks to expand distribution into the United States and Europe and is collaborating with Osaka University to research lab-grown meat. The company is also developing shelf-stable versions of its products to improve logistics. Japan Food Tech holds a pending patent for its foie gras fermentation process and uses molecular binding technology for plant proteins to create high-end alternatives to traditional animal products.