Our History

Technologies (Japan)

1951	First pressing plant is built First successful industrial scale copra crushing in Japan
1954	Start of first palm kernel 1955 crushing in Japan
1955	Solvent fractionation line for oils and fats begins operation at Osaka Plant
1959	Solvent fractionation of shea fat is started
1961	Fractionation of palm oil is started
1962	Cocoa bean pressing by an expeller is started
1963	Production technology for coating chocolate is developed
1965	Copra turnout becomes the highest in Japan
1966	Gel forming soy protein manufacturing method is completed (Patented in 10 countries) Fats for whipping cream are developed using emulsi cation technology Soy protein separation technology is developed
1967	Production of soy protein isolates is begun
1968	World's first direct heat sterilization of high fat content cream is successful
1969	Margarine production technology is developed Production of margarine is begun Soy protein texturizing technology is developed
1970	Production technology for non-tempering hard butters is developed Shortening production is started
1973	Production of soy protein food products is begun Production technology for compounded margarine is developed
1974	Soy protein berization technology is developed
1976	Fractionation technology by alcohol-hexane method is completed
1978	Production technology for ice cream ganache is developed
1979	Research Committee of Soy Protein Nutrition is founded (Japan)
1980	Enzymatic interesterification technology is completed
1983	Soy protein granulation technology is developed
1984	Production technology for freezing tolerance cream is developed
1985	Enzymatic treatment technology for soy protein (soy peptide) is developed
1988	Continuous production technology for baked pudding is developed
1989	Dry fractionation technology for palm kernel oil is developed Seasoning technology for oils and fats is developed Production technology for molded chocolate is developed
1992	Production technology for low-fat cream is developed
1993	Production technology for soluble soy polysaccharides is completed
1996	Interesteri ed oils and fats is authorized as GRAS by the USFDA
1997	Technology for functional powdered oils and fats is developed Soy milk production technology by new clear method is completed Technology for making soy milk yogurt by lactobacillus fermentation is developed Production technology for filling is developed
1999	Production technology for making high viscosity cream is developed Frozen tofu production technology is perfected
2000	Production technology for whipping cream is developed
2001	Soy polysaccharide is given a Special Commendation by the Japan Institute of Invention and Innovation Production technology for odor-free frying oil is developed New chocolate avoring technology by aroma method is developed
2002	Production technology for new avored margarines using avored oils and fats is developed
2003	Production technology for enzyme-treated copra meal is developed Technology for fractionating soy protein (soybean Beta-conglycinin) is developed
2004	Dry fractionation technology for hard butters for chocolate is developed Production technology for new avored margarines using fermented avorings is developed Production technology for tastiness-retaining cream is developed
2006	Development of soluble soy polysaccharides is given a Commendation for Science & Technology by the Ministry of Education, Culture, Sports, Science & Technology Production technology for soy protein snacks by twin-screw extruder is developed Production technology for non-tempering hard butters by enzymatic interesterification is developed
2007	Technology for making low-trans fat by enzymatic interesterification is developed Technology for reducing calories for creams and chocolates is developed
2008	Soy protein production technology for thick liquid foods is developed
2009	Production technology for new textured soy protein is developed, improving avor and texture.
2010	Production technology for taste-reinforced oils and fats by DTR manufacturing method is developed
2011	Production technology for low-trans fat, non-tempering hard butters is developed
2012	World's first Ultra Soy Separation (USS) manufacturing method is developed
2015	USS manufacturing method is shown at Expo Milano Japan Pavilion Won the Minister of Economy, Trade and Industry's Awards, the Monozukuri Nippon Grand Award for developing new category of soy milk and tofu by USS manufacturing method.
2016	Production technology of cheese-like foods not containing animal-derived ingredients
2017	Establishment of USS manufacturing method for non-separated fiber type product Development of soy protein manufacturing technology for acidic drinks
2018	New release of Meatless Hamburger and Soy Cutlet Research on "Kokumi taste in soybean seeds" by FUJI OIL Soybean Renaissance Laboratory receives The Excellent Paper Award Published in Bioscience, Biotechnology & Biochemistry Received the Technology Development Award of The Japanese Society of Applied Glycoscience in the topic of studying on "Hydrolysed coconut expeller (MCM)" as a functional feed stuff Received the Industrial Technology Award of Osaka Industrial Research Association from the product named "Mame-mage"
2020	Continuous intake of 297 mg of DHA reduces age-related cognitive decline - Published in the Journal of Functionl Foods on September 11, 2020
2021	Developed the MIRACORE^®, a new technology brand that "makes Plant-Based Food more delicious" DHA 297mg intake not only suppresses cognitive decline but also reduces fracture risk in the elderly - Research with Shimane University and Kato Hospital published in the Jounal of Oleo Science
2022	Received the 2022 Technology Award for Agricultural Chemistry from the Japanese Society for Bioscience, Biotechnology, and Agrochemistry for the development and application of Prorea^®, a DHA/EPA oil with advanced oxidation stability. Launched a research project on soybean cultivation utilizing CO₂ in collaboration with Saga City, Saga University, and ITOCHU ENEX Co. Started joint development project with Ryukoku University Faculty of Agriculture for Plant-Based Food products. Developed a new "Prime Texture process" for soymeat Received the 9th Health Medicine Award from the Japanese Society of Medical Health Science for "Development of soymeat" Development of palm oil substitute derived from oleaginous yeast with world-leading production Soy Lait Beurre receives the Agriculture, Forestry and Fisheries Technology Council Chairman's Award in the private enterprise category.
2023	“Prime soy meat” won first prize at the 2022 Nikkei Excellent Product / Service Awards Announced MIRACORE^® case example initiative at the sixth Japanese Food Summit. Collaborated with Ippudo to exhibit a plant-based ramen at the G7 Hiroshima Summit Developed a sensory evaluation method that can be applied to meat and plant-based tonkotsu (style) soup “Soy lait Beurre” awarded at 53rd Shokuhin Sangyo Technical Service awards