Ingredient Development

We develop safe, reliable, and environmentally-friendly production technologies for oils and fats, as well as developing oils and fats products with new functionalities.

We have developed new functional ingredients for health and nutrition using stabilized DHA/EPA oils and fats, or oils and fats applications for infant formula. We have also developed a range of oils and fats with physical properties and flavors as alternatives to animal-based oils and fats for use in meat and dairy alternatives as part of our portfolio of plant-based food solutions (PBFS).
As a Group, we are working on the development of ingredients using oils and fats that can meet the demands of the global market, such as oils and fats for ice cream coatings and functional chocolates.

In addition to developing new chocolate technologies and new products, we propose solutions that solve future issues or combine applications to enhance the value we provide to our customers.

The Fuji Oil Group focuses on flavor and raw materials to develop chocolate that meets the needs of the market, such as high-protein chocolate that is both delicious and healthy, and pure chocolate that leverages the flavor of cacao beans.
We generate synergy across the Group through the exchange of market and technical information with each regional R&D team in order to share know-how and encourage the co-develop of chocolate products that can be utilized across the Group.

We develop new technologies, products, and applications based on dairy alternatives, such as plant-based whipping cream that combines functionality and flavor thanks to our oil and fat technologies, or functional margarine and cheese flavor ingredients and fillings that leverage our fermentation technology.

In addition to developing products that improve the flavor and functionality of plant-based milks, we create added value through new plant-based ingredients that meet market needs for healthy alternatives and changing consumer needs.
We are expanding our range of plant-based products, such as cheese-like soy milk cream and soy-based butter that utilize the deliciousness of USS (Ultra Soy Separation) low fat soy milk, and are developing applications that fully utilize the excellent characteristics of these products.

The Fuji Oil Group's unique water-soluble soybean polysaccharides, our powdered and textured soy protein, soy peptides, and soy-based food products are just some of the outcomes of our search for new possibilities and flavor using soybeans.

We work to enhance the texture and flavor of textured soy protein ingredients for the high-profile soy meat (meat alternatives) market and to develop new products for cereal products, as well as developing soy protein isolates for the nutrition and health. In the field of water-soluble soybean polysaccharides, we are developing products that include stabilizers for beverages and quality improving agents for noodles.