For our Partners
Bringing better taste to soy meat with the power of plant-based oils and fats
The Fuji Oil Group first realized the potential of the soybean more than half a century ago in 1968 when we discovered that high quality protein was found in abundance in soybeans, and have since worked with and commercialized soy protein.
Textured soy protein forms the basis for the ever increasingly in demand soy meat, and thanks to the soybean processing technology we have developed over many years, the Fuji Oil Group is able to reproduce a genuine meat-like texture and leverage the deliciousness and flavor of soy meat with our oils and fats processing technology.
In addition to soy protein, this is a unique strength of the Fuji Oil Group that has accumulated know-how for oils and fats.
