- A plant cultivated in high-temperature and humid regions such as West Africa, Latin America, and Southeast Asia. The cacao been is the seed inside the fruit called a cacao pod, which resembles the shape of a rugby ball. Cacao beans that have been fermented, dried, roasted, and pulverized are called cacao mass. The fat obtained by pressing cacao mass is called cocoa butter. The solids remaining after pressing cacao mass are processed into a powder shape are referred to as cocoa powder. These ingredients are mainly used as the raw materials for chocolate.
Main types of vegetable fats for chocolate
CBE : Cocoa Butter Equivalent
CBS : Cocoa Butter Substitute
CBR : Cocoa Butter Replacer
- Cheese-Flavor Ingredients
- Products that uses the Fuji Oil Group's oil and fat blending and emulsification and fermentation technology to recreate the physical properties of cheese by adding stable and convenient functions suitable for bread and confectioneries.
A food produced by adding ingredients such as sugar, fat, milk to cocoa ingredients before milling and kneading the mixture. Chocolate contains 30%-50% fat but texture (crunchiness and meltiness) and characteristics (heat resistance, etc.) differ depending on the type of fat used.
Fats used in chocolate include cocoa butter, an oil included in cacao and vegetable fats for chocolate created from other plant-based oils and fats. The former is called pure chocolate while the latter is called compound chocolate.
- Abbreviation for the Child Labor Monitoring and Remediation System. This system was developed by the International Cocoa Initiative (ICI), an NPO that promotes activities to eliminate child labor in cacao production areas.
The Fuji Oil Group is advancing the establishment of CLMRS in communities that procure cacao beans.
- Compound Chocolate
Main raw ingredients for making chocolate include cocoa, milk, sugar, and fat. Of these, this refers to chocolate made using vegetable fats for chocolate that are plant based.
Using vegetable fats for chocolate provides improved various functions, including faster hardening or heat resistance, and is widely used in breads and confectionery products. Often used in combination with cocoa that has a low cocoa butter content.
- In western cuisine, this means "insides" or "stuffing". Typical fillings include custard cream and chocolate cream.
- Fuji Oil Global Innovation Center Europe
- The Fuji Oil Global Innovation Center Europe (commonly known as GICE), the European R&D base, was established in 2021 to globalize our research and development, develop an innovation ecosystem, and promote research and development for the entire group.
The center is located in the Dutch Food Valley, where the world's leading agri-food businesses are concentrated, including research institutes, universities, food manufacturers, and food venture companies.
- Fuji Oil Group Management Philosophy
Drafted in 2015. Created the same year when we transitioned to a Group company structure to promote common values between all Group employees and as the foundation for Group governance to set standards for prioritizing decision-making and employee conduct. In addition to carrying on our founding spirit, the Fuji Oil Group Management Philosophy outlines our Group mission, our ideal structure, and the values and ethics we must adhere to in our business activities.
- Fuji Oil Group Supplier Code of Conduct
The policy drafted and announced by the Fuji Oil Group in April 2021.
Through this policy, we require all suppliers to comply with a set of principles, including human rights, food safety and quality, and environmental conservation. We also require all suppliers to implement preventive measures and solutions to identify and remedy violations of the Code of Conduct. This policy represents our highest-level policy related to procurement.
- FUJI ROIC
- ROIC typically defines interest-bearing debt and shareholders' equity as invested capital, and measures business efficiency based on invested capital and operating profit after taxes. The Fuji ROIC approximates working capital and fixed assets identifiable on a business unit basis in order to more accurately reflect Fuji Oil Group companies and businesses.
- Fuji Science & Innovation Center
R&D headquarters for the Fuji Oil Group. Established within the Hannan Plant in 2016. Fuses Group internal and external knowledge and technology to serve as a place that promotes technical innovation.
- FUJISUNNY PLAZA
- A base for communicating with customers while creating new value by offering new products and new applications achieved by combining the latest information, knowledge and technology. FUJISUNNY PLAZA, located in Japan, China and Asia, creates new value by collaborating with customers towards product creation that matches the tastes of local consumers.
- Functional Ingredients
A food function agent that adds physical properties (texture, oil retention, water retention, dispersion stability etc.) and preserves quality (shelf life).
- A flagship to lead activities towards achieving the Fuji Oil Group 2030 Vision*.
*2030 Vision: Pursue deliciousness and health with plant-based ingredients, and co-create a sustainable future for food.
- Also referred to as hydrogenation, this process adds hydrogen to the unsaturated fatty acids that comprise oils and fats to convert them into saturated fatty acids, thereby increasing the melting temperature of the fat and improving oxidation stability.
- Identity Preserved Handling (IP Handling)
- Abbreviation for Identity Preserved Handling, which refers to the individualized production and distribution management. This is a management system that separates and manages agricultural products at each stage, from seed selection to production, distribution, and manufacturing, and requires the attachment of management certificates at each stage. This system is also used in the management of non-GMO produce.
- Landscape Approach
- A method of comprehensively addressing various human activities and the natural environment (based on land and spatial planning) in a certain area or space, and deriving solutions.
To prevent deforestation, the Fuji Oil Group is working with multiple stakeholders, including local governments, NGOs, companies, and farms, to conduct improvement activities throughout that region (Landscape Initiative).
- Abbreviation for Labor Transformation Program. LTP is a program that supports the creation of mechanisms for identifying and improving supplier labor issues. This program has been implemented in the Fuji Oil Group supply chain since 2017.
- Fats and oils containing moisture that are used for kneading and are made from plant and animal fats. Categorized as "margarine" and "fat spread" depending on fat content. "Margarine" describes products with a fat content exceeding 80% while "fat spread" indicates products with less than 80% fat content.
- Mill List
A list of mills in our company supply chain.
- Acronym for No Deforestation, No Peatland Development and No Exploitation.
- A species of oil palm that originates from Africa. Today, palm is largely produced in Indonesia and Malaysia on plantations where it is mass cultivated.
The fruit of the palm produces palm oil while the kernel produces palm kernel oil, two types of fat with completely different properties.
Production of palm oil has increased yearly, and has replaced soybean oil as the world's most mass-produced oil. Palm oil is used widely, from as an oil for frying to use in chocolate. Palm kernel oil is a lauric fat with a constitution resembling coconut oil. Palm kernel oil is also widely used, from foods to cosmetics.
- Abbreviation for Plant Based Lifestyle Lab. Incorporated as a general incorporated association in October 2021, P-LAB strives to enlighten people about lifestyles that incorporate plant-based foods (PBF) and the realization of a sustainable society through the use of PBF.
- Plant-Based Food
- Plant-Based Food (PBF). PBF refers to plant-based foods made from plant materials such as soybeans, peas, chickpeas, and vegetable oils that offer the flavor and texture of animal foods (meat products such as hamburger patties and nuggets, dairy products such as cheese, butter, yogurt, and marine products). These foods are expected to contribute to solving problems related to the health of people and the Earth.
- Confections and raw materials for cooking made by blending and processing dairy products and plant-based oils and fats, etc.
- Prime Texture Manufacturing Method
- A new soybean meat manufacturing method that utilizes our accumulated soybean and oil processing technology to utilize the deliciousness of soybeans while achieving both a meat-like fibrous texture and chew as well as a melt-in-your-mouth texture.
- Pure Chocolate
Chocolate made only from the main raw ingredients of cacao mass, milk, sugar, and cocoa butter, and does not use plant-based fats.
- Rainforest Alliance Certification
- A certification system by an international non-profit organization working to create a world where people and nature can live in harmony and prosperity. Focusing on forests, climate, human rights, and living standards, this system ensures that certified products or ingredients are produced using methods that enhance the three pillars of sustainability (social, economic and environmental).
- Responsible Cocoa Beans Sourcing Policy
- A policy drafted and announced by the Fuji Oil Group in August 2018.
We declared our commitment to improving the living environments of farmers, abolishing child labor in the Fuji Oil Group supply chain, and preventing deforestation and conserving forests. We also have declared our commitment to procuring cacao beans produced in a sustainable manner.
- Responsible Palm Oil Procurement Policy
- Policy drafted and announced by the Fuji Oil Group in March 2016.
Proclaims that the Group will strive for the sustainable palm oil procurement that does not result in environmental or human rights issues.
- Responsible Shea Krnel Sourcing Policy
- A policy drafted and announced by the Fuji Oil Group in June 2021.
We declared that we will strengthen sustainable development of the shea kernels by making commitments to causes such as the conservation of green areas of shea trees and zero deforestation.
- Responsible Soybeans and Soy Products Sourcing Policy
- A policy drafted and announced by the Fuji Oil Group in June 2021.
We declared our commitment to procuring responsibly produced soybeans and soybean products from people and environmentally conscious suppliers, and to contribute to the realization of sustainable soybean procurement.
Short for Roundtable on Sustainable Palm.
A non-profit organization managed by a cooperative of palm oil producers, extraction and trade businesses, consumer product manufacturers, retailers, banks and investment companies, environmental NGOs, and social and development NGOs.
Abbreviation for Round Table on Responsible Soy Association. A non-profit organization of soybean producers, suppliers, retailers, financial institutions and NGOs that promotes responsible soybean production, trade and use.
Abbreviation for science-based targets. An international initiative to promote climate change countermeasures by setting greenhouse gas emission reduction targets that are consistent with the levels required by the Paris Agreement and based on scientific evidence.
- Separation Technology
- Natural fats and oils are a compound of numerous fat and oil components. For example, palm oil hardens like lard but it contains low melting point liquid oil components like those in soybean oil as well as high melting point solid oil components.
Separation technology is used to divide these mixed components, and can be used to create new fats and oils with differing melting points or properties. Fuji Oil was the first company in Japan to successfully develop separation technology for fats and oils for consumption for commercialization and mass production. Today, separation technology represents a core technology that is used to create numerous Fuji Oil products.
- Shea Kernels
- The kernels of shea nuts with the nuts (shell and skin) removed are called shea kernels. Shea butter is produced from shea kernels and is used in a variety of products, including chocolate, food, cosmetics, and soap.
- Shea Nuts
- The seed of the shea butter tree. After removing the outer husk (the fruit) of the shea, the portion encapsulated in the shell and skin is called the shea nut. Main producer locations include areas such as Nigeria, Mali, Burkina Faso, and Ghana.
- A dedicated fat for kneading using plant and animal fats and oils as raw materials, and which does not contain moisture.
Various types available, including solid, liquid, and powdery types. Makes it possible to produce a light texture, crispy, or flakey products.
- Soluble Pea Fiber
Soluble dietary fiber derived from peas. Properties include dispersing and stabilizing the protein in acidic milk beverages and preventing the sedimentation of milk components.
- Soluble Soy Polysaccharides
Soluble dietary fiber made from soy meal.
Benefits include preventing milk ingredient sedimentation through the dispersed stabilization of proteins in lactic acid beverages and preventing sticking in cooked noodles, cooked rice, etc., and is used worldwide as an excellent natural food function agent.
- A perennial herb of the legume family. The beans, which are the seeds, are used is food, processed raw ingredients, oil, and materials. Mainly using defatted soybeans, Fuji Oil Group manufactures and sells processed soybean materials such as soy protein ingredients, soy protein foods, and functional agents.
- Soy Peptides
A substance with several amino acids bound and prepared through the enzymatic degradation of soy protein.
Soy peptides are superior in digestion and absorption properties compared to monomeric amino acids, and are considered effective for muscle reinforcement and fatigue recovery.
- Soy Protein Foods
- Refers to ganmodoki, tofu, etc., made mainly from soybean and soybean protein. Our soy protein food products are mainly used in school lunches and by processed food manufacturers, etc.
- Soy Protein Ingredients
- A powdered or granular food material with a high protein content made from soybeans. Used in a wide range of applications, including ham and sausage production, as a quality stabilizer for kneaded products, in protein beverages, and as a meat substitute.
- SOYA FARM CLUB
- Fuji Oil's e-commerce site that sells a variety of plant-based products based on the concept of healthy days with plant-based foods.
- Stabilized DHA/EPA
- Oils and fats that make it easier to get DHA and EPA from various ingredients used in everyday meals by using our proprietary core technology, which mixes insoluble antioxidant ingredients into fats and oils, to suppress the "fishy odor" caused by oxidation.
- Sustainable Procurement
- Procurement activities that respect the supply chain environment and human rights.
- Name of the original program created by Fuji Oil Japan to provide capital assistance by purchasing cacao beans. This program supports various issues, including improving farmer standard of living and resolving human rights and environmental issues, by purchasing cacao beans that fulfill standards at a premium (assistance).
- Tebma-Kandu Program
- A shea kernel sustainability program launched in March 2021. This initiative aims to provide warehouse sponsorships, upfront financing, and quality control training to women's cooperatives in Ghana. The program also aims to increase traceability, improve shea kernel quality, and contribute to increasing value for communities in Ghana.
Temperature adjustment conducted during hardening chocolate. Conducted to create stable crystal structures in cocoa butter.
Clarifying production history and distribution routes to ensure food safety. Also refers to such frameworks.Through the process of ensuring food safety and traceability, we confirm any involvement in human rights and environmental issues along the supply chain, and encourage improvements if involvement is discovered.
- A technique of reassembling the sequence of fatty acids in oils and fats. Methods include using an enzyme as a catalyst and using a chemical catalyst. For example, transesterification using enzymes, vegetable fats with characteristics similar to those of vegetable fats for chocolate can be obtained from general-purpose oil and fat raw materials such as sunflower oil. On the other hand, transesterification using a chemical catalyst is used to improve the crystallinity of oils and fats for margarine.
- Trans-Fatty Acids
- Among the fatty acids constituting fats and oils, those containing trans-type unsaturated bonds. Besides being contained in the fat of cows and sheep, this is also easily generated in the hydrogenation process that regulates the functions of oils and fats. Also, trace amounts are generated even at high temperatures during refining. Excessive consumption is said to increase the risk of heart disease.
- TTP, TTM
Traceability of palm oil procurement to the plantations used by the Fuji Oil Group.
-TTM: Traceability to the Mill
-TTP: Traceability to the Plantation
- USS Manufacturing Method
- Short for Ultra Soy Separation manufacturing method. A patented manufacturing method and the first in world to successfully separate soy milk into low-fat soy milk and soy milk cream while maintaining the natural delicious taste of soybeans. Products developed using this USS manufacturing method offer delicious taste and functionality not traditionally provided through soybeans, and enables the use of soybeans to manufacture products typically made using eggs and milk, such as mayonnaise and cheese.
- Vegetable Fats for Chocolate
A vegetable fats made from plant-based oils or fats such as palm oil and used in the manufacturing of chocolate to give the chocolate certain properties.
There are mainly two types of vegetable fats for chocolate: tempering and non-tempering.
Tempering-type vegetable fats for chocolate are very similar to cocoa butter in terms of both physical and chemical constitution and blend well with cocoa butter but require a tempering processing during hardening. Has properties superior to cocoa butter, including better anti-blooming and antioxidation properties, and is widely used in chocolate bars, praline chocolate, sliced chocolate, etc.
Non-tempering-type vegetable fats for chocolate do not require tempering work and improve the operability and shelf life of chocolate products. Used widely as a chocolate coating for ice cream, biscuits, and nuts, and in chocolate breads.
Main types of vegetable fats for chocolate include CBE, CBS, and CBR. Of these, CBE is a tempering type while CBS and CBR are non-tempering-type vegetable fats for chocolate.
- Abbreviation for Worst Forms of Child Labor. Hazardous work that may harm the safety, health and morals of children under the age of 18 as defined by the ILO (International Labor Organization). The Fuji Oil Group aims to achieve zero WFCL in our cacao procurement by 2025.
- Whipping Cream
- A cream made using vegetable oils. It has features such as excellent workability and shape retention.