About Us

Our History

Products

1954
Start of first palm kernel crushing in Japan "Melano Oil" is released
Start of first palm kernel crushing in Japan "Melano Oil" is released
1955
"Melano Butter" is released as a hard butter
1957
"Elise" chocolate made with Melano Butter is released
1959
"Melano Butter SS" is released as a new hard butter for chocolate
"Melano Butter SS" is released as a new hard butter for chocolate
1961
"Fuji Takaramame" is released as a defatted soybean product
"Fuji Takaramame" is released as a defatted soybean product
1962
"Proplus" is released as a defatted soybean product
1963
"Choco Fancy" is released
Chocolate for ice cream coating is released
"Choco Fancy" is released Chocolate for ice cream coating is released
1964
"Buttery Choco" is released on the consumer market
1967
"Fujipro" is released as an isolated soy protein
"Fujipro" is released as an isolated soy protein
1969
"Fujinik" is released as meat-substitute soy protein ingredient
Production of margarine is begun "Sunny Elise V" is released
1970
Shortening production is started "Pampas Shortening" is released
Shortening production is started "Pampas Shortening" is released
1974
"Ganmodoki" is released as a soy protein food product
1978
"Couveture" and "Ganache" are released
"Couveture" and "Ganache" are released
1980
"Quvearl" is released as a cheese- flavor ingredient
"Quvearl" is released as a cheese- flavor ingredient
1983
"Culture Series" of margarines using fermented technolongy is released
"Culture Series" of margarines using fermented technolongy is released
1984
"Parkena" is released as a hard butter
1986
"Daizu Karaage" is released
1987
"Hinute" is released as a soy peptide
1988
"Mascapone" is released as a cheese- avor ingredient
"Mascapone" is released as a cheese- avor ingredient
1989
"Chocoseed B (BOB)" is released
"Jolly Madame Baked Pudding" is released by Toraku Foods
1991
"Mascapone" is given the 1990 Food Product of the Year Award
"Rakuraku Whip" is released by Toraku Foods
1993
"The Peptide" (now "Peptide Athleator 4000") is released as a soy peptide beverage
"Kobe Pudding" is released by Toraku Foods
"The Peptide" (now "Peptide Athleator 4000") is released as a soy peptide beverage
1994
"Soya be S" is released as a soluble soy polysaccharides ingredient
"Protein Ganmo" and "Daizu Karaage" are certi ed as foods for speci ed health uses
"Cookpal" is released as a frying oil
"Soya be S" is released as a soluble soy polysaccharides ingredient "Protein Ganmo" and "Daizu Karaage" are certi ed as foods for speci ed health uses "Cookpal" is released as a frying oil
1996
"Pie Brugge" is released as frozen pie and cookie dough
1997
"Unishort KS" is released as a powdered oils and fats
1999
"Soyaup" is released as soluable soy polysaccharides
"Froma Custer" is released as a custard cream
"New Soft Puchi Tofu" and "Deep-fried Tofu" are released
"Soyaup" is released as soluable soy polysaccharides "Froma Custer" is released as a custard cream "New Soft Puchi Tofu" and "Deep-fried Tofu" are released
2001
"Flor de Cacao" series is released in varieties made from cacao of various origins
"Flor de Cacao" series is released in varieties made from cacao of various origins
2002
"Topping Ace" is released by Woodlands Sunny Foods
2003
"Cookpal High Deluxe" is released as a frying oil
"Hi! Chousei Tonyu" is released by Soya Farm Club
"Cookpal High Deluxe" is released as a frying oil "Hi! Chousei Tonyu" is released by Soya Farm Club
2004
"Lacrel" is released as a anti-light deterioration cream
"Artpia Roiroute" is released as a roll-in margarine
"Lacrel" is released as a anti-light deterioration cream "Artpia Roiroute" is released as a roll-in margarine
2010
"Cookpal Tough & Long" is released as a frying oil
"Cookpal Tough & Long" is released as a frying oil
2011
"Torokeru Fromage" and "Crema di Mascarpone" are released as cheese- avored ingredients
"Torokeru Fromage" and "Crema di Mascarpone" are released as cheese- avored ingredients
2013
"Ko-cream" is released as a soy milk produced by USS manufacturing method
"Bimi-tonyu" is released as a soy milk produced by USS manufacturing method
"Ko-cream" is released as a soy milk produced by USS manufacturing method
"Bimi-tonyu" is released as a soy milk produced by USS manufacturing method
2014
"Elish amer" is released as a sweet chocolate
"Elish amer" is released as a sweet chocolate
2016
All Up VC
NAMERAKA choco sweet (Soft sweet chocolate)
2017
PARIPARI choco sauce; chocolate, strawberry, green tea flavor
Noir Sans Sucre (sugarless chocolate)
Cacao epice (Fuji Oil's first cacao seasoning)
"Ko-cream" is released as a soy milk produced by USS manufacturing method
2018
NAMERAKA white (Soft white filling)
Rich cacao coating (Coating chocolate)
Release of soy protein isolate 「Proleena BU」 for acidic beverage
New release of dice cut Kinu-Tofu with DHA (Using "Stabilized DHA・EPA of FUJI OIL")
New release of Soybean Humburger and Soybean cutlet (PBFS Product without meat)

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