- The Next Move from MeatWorried about the planet? Us too. That’s why, at Next Meats, we’re dedicated to creating delicious alternatives to meat products that come with a huge carbon footprint. Saving the planet never tasted so good.
L: CEO Hideyuki Sasaki
R: Ryo Shirai, Founder
Thoughts of the co-founders
We only want to offer our best.
Our products are carefully produced using Non-GMO soy and pea proteins in factories that meet HACCP, ISO, and Halal certification standards. Our products do not use any artificial additives either.
Research and Development Team
Excellent researchers from all over the world are gathering here.
Alexis Guionet - from France
Ph.D. in Biology
Guionet is a Biophysicist specializing in microbiology and agri-food. His work focuses on improving Maillard reactions in plant-based products. He is conducting research to create meat substitute from plant material and microbial cultures.
Yu Lu - from China
Ph.D. in Life Science
Yu has always been interested in environmental issues. Yu currently focuses on epigenetics and researches the molecular basis of protein storage in soybean and other plants. Using advanced technologies, he aims to cultivate high-quality plant resources to be used in our products.
Iaroslav Patuk - from Russia
Ph.D. in Agricultual Engineering
Iaroslav has been working to develop original patented machinery and also conducts research on the various texturizing methods of vegetable proteins by extrusion processing.
Available stores in Japan
You can find Next Meats products in the following stores:
- The garden
- Nissin World Delicatessen
- YAKINIKU LIKE
- TEN FINGERS BURGER
Global Expansion Map
We are expanding our business at NEXT Speed to bring you delicious meat alternatives and save the Earth!
- Hong Kong
- United States
Our television commercial that was released in April was the first ever commercial from an alternative protein company in Japan.
This is the first attempt for an alternative meat brand in Japan.
We are constantly working with different companies, universities, and experts to better our products, ourselves, and the world. Some of them include:
We are co-developing super functional foods by bringing our technologies together.
Nagaoka University of Technology
We have signed a joint research agreement and are conducting research on proteins.
Chef Shusaku Toba
We came together with Michelin-star chef Shusaku Toba, to share a recipe that everybody can try at home.