1951 |
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First pressing plant is built First successful industrial scale copra crushing in Japan
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1954 |
- Start of first palm kernel 1955 crushing in Japan
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1955 |
- Solvent fractionation line for oils and fats begins operation at Osaka Plant
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1959 |
- Solvent fractionation of shea fat is started
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1961 |
- Fractionation of palm oil is started
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1962 |
- Cocoa bean pressing by an expeller is started
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1963 |
- Production technology for coating chocolate is developed
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1965 |
- Copra turnout becomes the highest in Japan
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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
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1967 |
- Production of soy protein isolates is begun
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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
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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 |
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Research Committee of Soy Protein Nutrition is founded (Japan)
|
1980 |
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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 |
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USS manufacturing method is shown at Expo Milano Japan Pavilion
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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
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