About Us

Our History

Technologies

1951
First pressing plant is built First successful industrial scale copra crushing in Japan
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)
Research Committee of Soy Protein Nutrition is founded (Japan)
1980
Enzymatic interesterification technology is completed
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
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
World's first Ultra Soy Separation (USS) manufacturing method is developed
2015
USS manufacturing method is shown at Expo Milano Japan Pavilion
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.
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"

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