Food tech refers to new technologies and business models that utilize these technologies in the food chain, from production to processing, distribution, sales, and consumption. The background to the emergence of food tech is diverse, including social aspects such as the protein crisis, environmental aspects such as climate change risks, financial aspects such as venture capital investment, and consumption aspects such as growing health awareness. There are two main fundamental technologies for food tech: cyber-physical systems that highly integrate virtual and physical spaces, and biotechnologies such as genome editing for food production. Food tech in the area of production includes the development of alternative protein foods to replace animal-based foods. Plant-based meat alternatives and cultivated meat (cell-based foods) are representative of this, while other novel foods are being produced using mycelial foods (mycoproteins), algae foods, and insect-derived proteins. Foods based on new technologies such as genome editing and precision fermentation are also being developed. As each of these foods has their own legal system and consumer psychology, it is important to compare their characteristics and consider their issues and social acceptability. Food tech in the processing and distribution field is known for technologies such as food robots and smart food chains. Food robots are expected to help improve work efficiency and reduce labor shortages in the fields of production, processing, cooking, and catering. Smart food chains are expected to optimize the entire food chain by linking data, providing consumers with information on the distribution of food products and increasing their added value. Food tech in the sales and consumption sector comprises restaurant tech, smart kitchens and 3D food printers. Restaurant tech refers to the digitization of the food and beverage industry, improving service and providing operational support in restaurants. Smart kitchens connect household appliances in the kitchen to the IoT to manage data on ingredients in the fridge and menus using them, reducing the burden of daily household chores and making them shorter and more efficient. 3D food printers are also considered to be an important tool in the creation of personalized meals, i.e. food that suits each individual. Food tech is attracting attention as an innovative technology that supports the transition to a more sustainable food system (sustainability transition). Organized from a multi-level perspective that sees social change in three layers, food tech is growing as a ‘niche’ (innovative technology) while interacting with ‘regimes’ (existing industries) and ‘landscapes’ (major changes in society as a whole). Based on this, the social issues of food tech are analyzed in terms of (i) legislation and regulation, (ii) ELSI (ethical, legal, and social issues), (iii) economics and investment, and (iv) trust and distrust of the technology. Analysis was also conducted from the four perspectives of (i) food culture, (ii) consumer psychology, (iii) scientific communication, and (iv) human resource development for social implementation, confirming the need for a system to share expert knowledge throughout society and to strengthen human resource development. Finally, the need to balance the ‘diffusion and expansion of innovative technologies that meet diverse needs’ and ‘support for people facing difficulties’ in food tech, as well as the importance of policy support and the creation of an inclusive mechanism that reflects the voices of users, were identified. 〔The table of contents and the summary in English are contained in the following document. https://doi.org/10.11501/14121199〕