The demand for food, driven by global population growth, has spurred the emergence of next-generation protein sources as viable substitutes for meat, including insects and soy-based alternatives. As dietary habits diversify, plant-based meat is gaining popularity both internationally and within the Tohoku region, where businesses are delving into the realm of alternative proteins.
At Hygente Technology’s facility in Shinjo, Yamagata Prefecture, a novel approach to protein production is underway. Edible crickets, raised in carefully controlled environments resembling wardrobe cases, undergo a streamlined process of washing, boiling, and subsequent freezing, drying, or powdering for distribution.
Initially established as a metal plating enterprise, Hygente ventured into cricket farming in 2021, aiming to diversify its operations while addressing global food shortages. Munetoshi Yamaji, 65, spearheading the company’s cricket initiative, highlights the remarkable growth rate of crickets, which increases a thousandfold within a month of birth, making them an efficient source of protein.
Drawing upon its expertise in industrial manufacturing, the company ensures optimal conditions for cricket cultivation, maintaining indoor temperatures around 30 degrees Celsius and humidity levels just over 20%. This meticulous approach enables consistent production of high-quality insects.
Hygente offers a versatile range of cricket-derived products, from simple salt-and-pepper flavored snacks to karintō sweet treats, pasta, and shichimi chili pepper seasoning. Moreover, recognizing the similarities between cricket exoskeletons and those of shrimp and crabs, the company explores their potential in producing health supplements like glucosamine.
In 2013, the Food and Agriculture Organization of the United Nations (FAO) identified insects as a promising food and feed ingredient, given the projected global population of 9 billion by 2050. Consequently, initiatives such as Japan’s Agriculture, Forestry and Fisheries Ministry’s support for entomophagy research and development have spurred an increase in insect farming ventures.
However, widespread acceptance of insect consumption among consumers remains a challenge. A survey conducted by Kahoku Shimpo via the Line app in October revealed that 65% of respondents expressed reluctance to include insects in their diet, far outnumbering the 16% in favor.
Addressing consumer concerns, a coalition of companies and researchers in the insect industry published production guidelines in July 2022, covering aspects such as food, water, harvesting, and sanitation management. Despite apprehensions, Hygente endeavors to build consumer trust through education and promotional activities at local events.
In parallel, the rise of plant-based meat substitutes, including soy-based options, is gaining momentum. Sekai Gohan, a restaurant in Sendai, exemplifies this trend, offering a diverse menu featuring plant-based meat alternatives. Manager Tomomi Hama, 46, emphasizes inclusivity, catering to customers with various dietary preferences, including halal and vegan options.
Meanwhile, Yamagataya Shouten, a Miyagi-based manufacturer, repositions its Sendai Fu, a wheat-derived product, as a vegan and halal-friendly ingredient. Despite challenges in stimulating domestic demand, particularly amidst the COVID-19 pandemic, the company remains optimistic about future market growth fueled by health-conscious consumers and increased awareness of global food challenges.
Although hurdles persist, the plant-based alternative protein market is poised for significant expansion, projected to reach ¥4 trillion by 2030, according to research firm Fuji Keizai. However, industry stakeholders recognize the need to bridge the gap between media attention and actual sales, advocating for broader awareness of the health and environmental benefits of plant-based protein sources.
