Mission

"Protect the earth and our daily life with cultured meat" is our mission.

 

Mankind has developed technology and people's lives have become richer. In the food field as well, a rich food culture is being nurtured with the development of the livestock industry. What is expected of this society in the future?

 

According to UN estimates, the world population will approach 10 billion by 2050. The Ministry of Agriculture, Forestry and Fisheries estimates that food is 1.7 times more needed than in 2010.

 

"How to obtain sufficient amount of food?" This is one of the urgent issues facing humankind.

 

Not to mention reducing food loss, it is also essential to increase food itself in view of the growing world population.  We need more farmland to get more food now in conventional way. However, there are not enough extra land anymore. If you cut through the jungle, it will destroy the environment. And there will not be enough water to green the desert. As a result of the construction of a number of huge dams upstream of large rivers in search of agricultural water, the the downstream area may face water shortage. And, very sadly, shortage of water and food causes many conflicts in the world.

We will try to change this negative loop by developing cultured meat.

With the mission of "protecting the earth and daily life with cultured meat," we will contribute to protect global environment.

Technology

The meat we receive in our daily diet has been developed by the tireless efforts of farmers. However, nowadays it is becoming difficult to secure agricultural land and water due to population growth, and it is necessary for various industries as well as farmers to build a sustainable system.

 

Our technology is called cellular agriculture.

Cultured meat is made by growing cells in a culture media that reproduces the internal environment, and we believe that the cultured meat made with this technology will have a texture that is as close to real meat as possible in the future.

In addition, if research progresses in the future, it is estimated that energy consumption will be about 7 to 45% less, greenhouse gas emissions will be 78 to 96% less, land use will be 99% less, and water usage will be 82 to 96% less. It will greatly contribute to the realization of a sustainable society. (See: Environmental Impacts of Cultured Meat Production)

However, cultured meat requires the original cells. Also, cells has limitation when proliferate, it is necessary to collect cells from animals on a regular basis.

We have established a cooperative system with livestock farmers, and are working together to develop a sustainable livestock industry by combining with our new technology. In addition, our technology derived from Artificial Organ re-generation technology. 

Our development benefit both Food and Medical industry in forms of lowering cost and better culturing process.

Our strength comes from that we cover whole process from Cell culture to cook and server at restaurant.  This complete our technology.

Charcoal-grilled Cultured Chicken

Grilled Cultured Chicken

Grilled Cultured Chicken

iOS の画像

Foie Gras on flavoured Tofu

Cultured Duck Meat Ball in Soup.

Duck meat ball in soup. Duck cell are mixed with vegetables.

Duck Structured Roast Meat

Roasted a structured Duck meat made with 100% Cell with vegetables.

培養鴨肉の米粉揚げ

Duck cell meat ball lightly fried with rise powder.

培養真鴨の出汁しゃぶとつみれ

Duck cell harvested thin as "Shab-Shab" style.

培養鴨肉の道明寺揚げ_季節の餡掛け

Duck cell meat ball with vegetable and mashroom.

培養鶏肉の吹き寄せ和え (1)

Structured Chiken Meat was boiled and arranged with vegetables.

培養鴨肉時雨煮の出汁茶漬け

Duck cell meat boiled sweet, topped on Onigiri(rice ball) in soup.

これらは研究開発用の試作例です。試食などしていただけませんのでご了承ください。
 
穀物畑の空撮風景

Story

We named our company Diversity Farm.

When you choose protein, you choose from natural, farmed or vegetable meat. Natural food has been the primary selection for the longest time..

However, with increased population, if all human beings eat only natural fish and animals, many species may disappear from the earth. On the other hand, simple farming consume more resources to feed livestock. Plant based meat solves many issues, but it already have land area and water shortage issues. Occasionally there will be demand for eating real meat as well.

End of the day, there are no single perfect solution.  People should options to choose from based on his/her own idea. 

And by adding cultured meat to that option, one step closer to a balanced and sustainable society. By protecting the resources of the earth, we want to protect various traditional food cultures and avoid people from hunger and conflict.

The name I gave it with that in mind is Divers Farm.

 
 

ABOUT US

We are very unique start up company founded by Bio-Tech and Michelin-starred Restaurant.

TissueByNet and Unkaku

 

Using the technology of artificial organs,

first-class chef choose cell type, culture process and design cuisine.

He design not only the taste buy also nutrition and functionality.  

We do not use genetically modified organisms or unproven methods.

We use only food approved materials.

JiroOno_mono.jpg

Jiro Ono

Co-founder, CEO

 

Over 20 years in Business development in both Japan and USA.

Founded TissueByNet in 2018, with Net Mold

Technology he developed.

Succeeded in making large 3D Cell Block for artificial organ.

Translate this medical technology to food.

 

For detail the regenerative medicine technology

https://www.tissuebynet.com/

  • Facebook
mshimamura2.jpg

Masaharu Shimamura

Co-founder

Vice President, CFTO ( Chief Food Tech Officer)

 

Founded Japanese cuisine "Unkaku" in 2005.

In high school, he was wondering whether to wear a cook's lab coat or a scientist's lab coat, and now he is a maverick in the culinary world who wears both lab coats.

Established DiversFarm to contribute to society through "food" in a broad sense that includes not only cooking but also culture, environment and other factors related to food.

Kaiseki cuisine "Unkaku", which he owns as the owner chef

Received Michelin stars for 7 consecutive years.

While keeping in mind the tradition, he is also enthusiastic about researching molecular cooking and new technologies.

http://www.unkaku.jp/

  • Facebook
  • Instagram

News

2021 / July:  Our culture meat technology was introduced at Food Tech Lab.

        https://foodtech-lab.jp/casestudy/%e3%83%9f%e3%82%b7%e3%83%a5%e3%83%a9%e3%83%b3%e6%98%9f7%e5 % b9% b4% e9% 80% a3% e7% b6% 9a% e3% 81% ae% e6% 9c% ac% e6% a0% bc% e6% 97% a5% e6% 9c% ac% e6% 96 % 99% e7% 90% 86% e4% ba% ba% e3% 81% 8c% e6% 8c% 91% e6% 88% a6% e3% 81% 99% e3% 82% 8b /

2021 / July: Selected as a semi-finalist in the XPRIZE Feed The Next Billion competition.

        XPrize Foundation site: https://www.xprize.org/prizes/feedthenextbillion/articles/feed-the-next-billion-announce-semifinalist

2020 / Sept: Established

 
タイニーチェック

CONTACT

〒530-0043

1-18-17 Tenma, Kita-ku, Osaka-shi, Osaka

 

 

President

Jiro Ohno

jiro.ono@diversefarm.com

 

 

 

Vice President CFTO ( Chief Food Tech Officer )

Masaharu Shimamura

masaharu.shimamura@diversefarm.com

Thank you for sending