Soy business – pursuit of new possibilities
and delicious flavor
The Fuji Oil Group has been engaged in soybean research
and development for more than 50 years since its founding.
This work has given birth to various items including soy protein foods
that contribute to health and soy protein ingredients that enhance food functions.
We are also developing premium soy milk products that deliver the delicious
genuine flavor of soybeans, by applying the world’s first USS Manufacturing Method.
Soy Protein Ingredients
Our soy protein isolate is used to reinforce and stabilize the quality of processed foods. Our textured soy protein has a texture approaching that of meat.
In addition, we develop ingredients that contribute to health and the future of food, such as soy peptide that alleviates fatigue and promotes the combustion of body fat.
Soy Protein Products
We offer a wide range of soy protein products with both a delicious flavor and good nutritional balance.
We provide products that match specific applications and are easy to use, such as Ganmo (soy protein food products) that absorbs the flavor of stock in a short time as well as regular tofu, deep-fried tofu, and tofu hamburger that can be kept in frozen storage.
Premium Soymilk Products
The Fuji Oil Group developed soy milk cream and low-fat soy milk. These are premium soy milk products made with the USS Manufacturing Method, the world’s first technology of its kind, for separation of soy by a process similar to
that for separation of raw milk.
These products have a delicious flavor and functions that conventional soy milk has lacked. They highlight the true flavor of the ingredients while adding the delicious flavor and body of soy to them.
Soluble Soy Polysaccharides
The Fuji Oil Group was the first in the world to develop soluble soy polysaccharides, which are a type of water-soluble dietary fiber made of soy fiber.
These polysaccharides discharge a variety of functions, e.g., stabilization of protein for acidic dairy beverages and desserts, and preservation of the quality of processed foods such as cooked noodles, sushi and rice balls.