In March 2019, Hiroki Ando, President and CEO of Nissin Food Holdings (ramen powerhouse and producer of the American brand Cup Noodle) announced the company had been working with researchers at the Institute of Industrial Science and Technology (Uni. Tokyo) to produce diced steak using cell based technology. The research group had success in the maturation process of bovine muscle cells feeding the cells vitamin C and using collagen gel as a scaffold structure. http://cellbased.link/6ff20. The cell based prototype produced by Nissin Foods scientists in 2019 was a long narrow muscle tissue that was stacked and engineered in a specific format to develop a large dice steak shaped (1.0 cm x 0.8 cm x 0.7 cm) three-dimensional muscle tissue. Nissin Foods platform for developing cultured meat is specific to 3D structures of steak rather than minced meat applications.

Following the creation of the initial prototype in 2019, Nissin Foods conducted a consumer survey (2,000 men and women between the ages of 20 to 59) regarding perception and acceptability of cultured meat. According to the results of the survey, 55% of respondents agreed that cultured meat could solve the global food crisis. Once respondents were educated about how cultured meat technology could resolve many of the issues associated with animal welfare and global food security, 50% were open to trying cultured meat for a trial. https://cellbased.link/kyh