Solutions through Creation of Foods
- CONTENTS LIST
- Basic approach
- Using Plant-Based Ingredients to Provide Solutions for Shortages of Food Resources
- Contributing to Healthy Life Expectancy with Delicious Ingredients
- Research and Development to Accelerate Innovation
We look at food ingredients from their very essence. The technologies and passion that the Fuji Oil Group has cultivated since its foundation are a force for trailblazing the potential of plant-based food. We want to use this force to resolve issues facing the world such as food shortages, undernutrition and the dietary lifestyle of seniors. We offer Plant-Based Food Solutions (PBFS) by promoting both “Monozukuri” (creating products) and “Kotozukuri” (creating movements).
Using Plant-Based Ingredients to Provide Solutions for Shortages of Food Resources
Since its founding, the Fuji Oil Group has recognized shortages of food resources associated with population growth as a theme to be addressed. Specifically, we believe that plant-based materials will solve food shortages, and for more than 60 years since 1957 we have been popularizing soy protein in various food applications. With a belief that soy will contribute to the health of people and the planet, we conduct “Monozukuri” (creating products) based on our technological capabilities and “Kotozukuri” (creating movements) in the market.
- Based on the Mid-Term Management Plan, help to resolve the issue of shortages of food resources with plant-based proteins, which have a reduced burden on the global environment.
In terms of “Monozukuri” (creating products), develop products that offer deliciousness, which is an issue in popularizing plant-based protein sources.
In terms of “Kotozukuri” (creating movements), create ways for consumers to understand the significance of choosing plant-based protein sources.
- Expanded the market for soy protein as a meat substitute through market development of soy meat (promotion of development of high-value-added products)
- Developed textured soy protein products specialized for tuna applications (tuna-like soy meat) to compensate for the decrease in marine resources
- Popularized and proposed “plant-based food” in the market with a PBFS presentation (held in March 2018)
Popularizing soy ingredients for the health of people and the planet
Social issues and soybeans
Global population growth is forecast to lead to future shortages of food (especially animal protein) and water resources. However, the Fuji Oil Group believes that soybeans will resolve this social issue. This is because soybeans can be grown in a wide range of locations from northern regions to the tropics and cultivated in large quantities with minimal fertilizer and water.
＜Water Consumption during Production by Resource＞
Monozukuri: Cheese-like soymilk ingredients
We created soybean ingredients with a cheese-like flavor (fermented soymilk foods) to not only help resolve shortages of food resources but also address the growing vegetarian and health consciousness trends. Adding lactobacillus we developed jointly with a European lactobacillus manufacturer to low-fat soymilk made with the USS manufacturing method＊ resulted in a robust, rich flavor. With the development of cream cheese-type, mascarpone cheese-type and other kinds of cheese-like soymilk ingredients, we are popularizing soy ingredients in various food applications.
＊USS manufacturing method
The Ultra Soy Separation (USS) manufacturing method is the world’s first soybean separation and fractionation technology. It enables the separation of soybeans into soymilk cream and low-fat soymilk in a manner similar to the method for separating raw milk into fresh cream and low-fat milk. Soymilk cream has a full-bodied richness similar to fresh cream that is ideal for prepared and processed products, and is characterized by a refreshing aftertaste. Low-fat soymilk contains many free amino acids that are components of umami, and because it brings out the flavor of other ingredients and soup stock, it is suitable for use in Japanese cuisine. We also offer a lineup with a wide range of derivative products that include whipping cream and dressings. With these products, we are expanding the potential of soybeans as a food ingredient.
Cheese-like soymilk ingredients
Tiratisu (a tofu-based dessert similar to tiramisu that uses a cheese-like soymilk ingredient)
Monozukuri: Soy meat (textured soy protein)
Soy meat is a product made by applying heat and pressure to induce the creation of fiber in defatted soybeans, with a texture similar to meat. By leveraging our proprietary technologies, we can produce soy meat with different textures like those of chicken or beef to suit the application. Applications, which have mainly been for ground meat for hamburgers and “gyoza”, are diversifying and demand is increasing with the positive response to soy meat’s advanced functional characteristics, including its ability to remain juicy without hardening even when chilled. In FY 2017, we developed and commercialized “soy tuna” with a view toward conformity with halal rules. We plan to provide soy meat extensively worldwide, including for dietary demographics such as vegetarians, as a food ingredient that offers both deliciousness and functionality not available from meat.
Plant-based food solutions (PBFS) presentation
Since its founding, the Fuji Oil Group has continued to explore the potential of Plant-Based Food (“PBF”), with vegetable oils and soybeans as the core ingredients. At a PBFS conference held in March 2018, attended by nearly 60 media representatives, we announced our PBFs that can help address global issues such as the crisis in sustainability due to the growing population, the rise of health-consciousness and the diversification of foods. We also announced our survey of consumer food preferences and the research and technologies for PBF ingredients we have cultivated over many years. Traditional PBFs in Japan include tofu and natto. However, recent technological advances have made it possible to use soy protein and other plant-based ingredients to produce items such as hamburgers, pork cutlets, sushi and sweets, which previously could not be made without animal ingredients. Attendees at the presentation tasted PBF samples including soy cutlet sandwiches, vegi sea urchin- and vegi tuna- sushi rolls and Tiratisu made by Fuji Oil, and BEYOND TOFU, a cheese-like fermented soymilk food sold by Daizu Origin Co., Ltd. After the presentation, coverage of soy meat and soymilk by many TV, newspaper and other media outlets increased, and we also received a substantial response from our business partners. We will conduct further research and development of PBFs to address diversifying food needs in areas such as vegetarian, halal, gluten-free and allergen-free products, and communicate the results to society.
Assortment of soy products for sampling at the PBFS presentation
Kotozukuri: Providing soy ingredients produced in Hokkaido to local hotels and restaurants
Hokkaido has ranked first in appeal among Japan’s prefectures for eight consecutive years. One of Hokkaido’s major attractions is its food. The deliciousness of Hokkaido’s high-quality ingredients is the result of the rich natural environment and the efforts of local food producers. We believe that providing that deliciousness widely, not just in Hokkaido but throughout Japan and overseas, will lead to Hokkaido’s further development.
Together with people involved in Hokkaido’s food industry, Fuji Oil Holdings launched the Hokkaido Oishisa Up (tastier Hokkaido) project in June 2017 to raise the value of Hokkaido ingredients and convey their appeal. Menus and products are currently being offered at hotels, restaurants, cake shops and various other outlets.
Our soymilk cream, made with the USS manufacturing method, uses only soybeans grown in Hokkaido. Its plain, pure taste is rich like fresh cream made from milk, but features a refreshing aftertaste. The soymilk cream brings out the delicate flavor of Hokkaido-grown ingredients. The combination of soymilk cream made from Hokkaido soybeans with other Hokkaido-produced ingredients gives rise to new deliciousness that is contributing to the further promotion of food from Hokkaido.
Contributing to Healthy Life Expectancy with Delicious Ingredients
The Fuji Oil Group intends to offer solutions that address lifestyle-related diseases and other health-related social issues through food ingredients. Doing so requires a balance between “health” and “deliciousness.” Even if an ingredient is good for people’s health, they will not continue to eat it if it is not delicious. We are promoting “Monozukuri” (creating products) and “Kotozukuri” (creating movements) to provide healthy and delicious ingredients that help resolve social issues.
Based on the mid-Term Management Plan, develop healthy oils and fats (stabilized DHA and EPA) and soy peptides for a broad range of foods and popularize them in consumers’ diets to contribute to healthy life expectancy.
- Conducted market development and launched soy protein food products containing healthy oils and fats (stabilized DHA and EPA).
- Promoted research and development on the function of DHA and peptides in the brain.
Monozukuri: Stabilized DHA and EPA
HA and EPA, high quantities of which are present in fish and shellfish, are unsaturated fatty acids that are expected to have a wide range of health benefits including helping to reduce dementia risk. The Ministry of Health, Labour and Welfare’s "Dietary Reference Intakes for Japanese" recommends daily intake of DHA and EPA.
However, previously available DHA and EPA were markedly deteriorated by oxidation and the accompanying fishy odor made them difficult to ingest unless in capsule form. The Fuji Oil Group succeeded in developing stabilized DHA and EPA, suppressing oxidation and fishy odor using a new technology for stable admixture of anti-oxidant ingredients that were not readily soluble in oils and fats. From the standpoint of the sustainability of marine resources and stable procurement, the Group derives the main raw material of its stabilized DHA and EPA from algae. In FY 2017, we commercialized mixed juice containing stabilized DHA and EPA. In the future, we plan to popularize their use in a variety of foods through proposals to customers.
“Monozukuri”:Creating products flavor-using enhancing oil
We have developed and sell a flavor-enhancing oil that brings out saltiness, sourness and piquancy with just a small amount of seasoning. The oil helps to reduce sodium in processed foods, for which low sodium is desirable from the viewpoint of preventing lifestyle-related diseases, and expectations are high for food service applications in hospitals and facilities for the elderly as a cooking oil for sodium reduction.
Monozukuri: Products with low trans or non-trans fatty acid content
Excessive intake of trans fatty acids is said to increase the risk of heart disease. In June 2015, the Food and Drug Administration (FDA) of the United States announced restrictions on the use in foodstuffs of partially hydrogenated oils, which contain a large quantity of trans fatty acids, and there have been moves by food manufacturers worldwide to reevaluate trans fatty acids. The Fuji Oil Group uses proprietary technologies such as interesterification that do not generate trans fatty acids during manufacturing and has commercialized low trans and non-trans fatty acid products for chocolate and margarine to provide delicious and healthy ingredients.
Research and Development to Accelerate Innovation
The mission of the Fuji Oil Group’s research organization is to use technological innovation to create the next-generation businesses that will become the pillars of its operations, with the aim of sustainable growth. As we conduct R&D initiatives and draw up strategies to deepen and develop existing businesses and commercialize new businesses, we are also investigating research fields for the future and building a joint research framework for open innovation.
Research Structure to Create the Future of Food
The Fuji Oil Group’s research and development themes are diverse, ranging from basic research to development of ingredients, applications and engineering. Through relentless research and development, we believe we can continuously give rise to new technologies and innovative new ingredients that solve various dietary challenges to create the future of food. We established the Fuji Science & Innovation Center in the summer of 2016 as a venue for generating innovations by fusing knowledge and technology from inside and outside the Fuji Oil Group. Together with the Tsukuba Research & Development Center and the Asia R&D Center, we have built a tripolar global research and development structure to accelerate the fusion of knowledge and technology.
In April 2015, we changed the name of our basic research laboratory to the R&D Division for Future Creation and newly established a basic technology team in charge of innovation of production technology in the laboratory to promote technological innovation and the creation of new businesses and new markets.
Global research facilities and FUJISUNNY PLAZA locations
|Fuji Science & Innovation Center||Undertakes the development of food ingredients in response to customer wants and needs as the focal point for fusing knowledge from inside and outside the Fuji Oil Group.|
|Tsukuba Research & Development Center||Conducts application development that matches customer wants and needs, and basic research that leads to enhancement of technologies and to delicious, healthy foods.|
|Asia R&D Center||Drawing on our store of know-how in ingredient development in Japan, the Asia R&D Center in Singapore pursues the development of food ingredients to meet the wants and needs of markets in Asia.|
|FUJISUNNY PLAZAs||Conduct joint trial manufacturing and joint development at eight locations worldwide, including Tokyo, to serve as venues for co-creation with our customers.|
The Fuji Science & Innovation Center: accelerate challenge and innovation
Established in 2016, the Fuji Science & Innovation Center plays an important role as the research and development headquarters for the Fuji Oil Group.
The facility integrates various measures to serve as the focal point for fusing knowledge from inside and outside the Fuji Oil Group. For example, research space has been consolidated on a single floor so that researchers can interact. With this new approach, barriers between departments have been removed, enabling free and frank communication. Innovations from new combinations have arisen from these discussions among researchers, such as oils and fats related technology that has led to a breakthrough on a certain soybean protein issue. The facility is also accelerating the fusion of knowledge and technology in ways such as establishing a collaboration laboratory for joint R&D with researchers from overseas group companies in a co-creation space. We are also vigorously promoting co-creation with customers through such measures as virtual factory tours that provide a conceptual image of product processing and an exhibition room that helps them understand the Fuji Oil Group’s businesses at a glance.
In September 2017, the Fuji Science & Innovation Center received a Promotion Award for the Kinki Block at the 30th Nikkei New Office Awards. The award is the result of an evaluation that the facility conforms with the “human environment design” approach of designing environments that are easy for all to use.
Research and Development Expenses
FY 2017 total research and development expenses \4,613 million
Cumulative Number of Patents Acquired
Note: Number of patents acquired by Fuji Oil Co., Ltd. and Fuji Oil Holdings (cumulative total of domestic and overseas patents registered since 1950)
＊Cumulative figures for Fuji Oi Holdings and Fuji Oil Co., Ltd. since 1950.
＊Figures have been adjusted by changing the counting method to the year of registration basis.