News Release

2013.6.13Fuji Oil Holds the “Fuji Patissier Summit”

Fuji Oil Co., Ltd. presented its “Fuji Patissier Summit” on June 13, 2013. The Fuji Patissier Summit is organized to introduce patissiers to Fuji Oil products and hear their opinions. Nineteen of the best patissiers from around Japan attended and gave valuable feedbacks on the products. The summit started with greetings from the company president Hiroshi Shimizu and Motoyasu Oyama, the Head of Marketing & Sales Division 3, and introduced the company’s products in two segments. We will continue to create even more appealing products by reflecting on the opinions gained here.

1. Introduction of low-fat soymilk and soymilk cream created by the USS Manufacturing Method
Mr. Shimizu made a presentation on “Soy Renaissance,” the mid-to-long term strategy of the company’s soy business, as well as the new soy-separating and fractioning technology “USS Manufacturing Method”, followed by the introduction of low-fat soymilk and soymilk cream made by this method. To have the ingredients’ various uses become known, we prepared non-fat soymilk yogurt, soymilk cream pudding, baked chocolate, Swiss rolls and many other items for participants to sample. Mr. Shimizu announced his determination to “bring the soymilk cream products which are currently being marketed in the dining-out industry, to the western confectionery market”, to which the top patissiers discussed about its potential.

2. Introduction of the new, highest quality “Class-F” brand
In the summit, Fuji Oil unveiled “Class-F,” its new brand which consists of only the best quality products that incorporate the company’s advanced emulsifying and fermenting technologies. The brand was launched “to create products which the top patissiers will recognize.” The lineup’s first product is fresh cream (product name “4545”), developed in cooperation with Omu Milk Products Co., Ltd., on the occasion of it joining the Fuji Oil Group. We also presented trial products of non-dairy cream that is planned to be launched this fall and gained some feedbacks from the participating patissiers. What’s more, we proposed our new fresh-confectionery product “Nama Pound(cake with cream filling)”, with the hope that it would create a whole new trend in the world of western confectionaries.


About inquiries

  • Inquiries are accepted during company hours on weekdays.
    Working hours: 9:00 AM ~ 5:00 PM, Monday ~ Friday
    (Inquiries are not accepted on Saturdays, Sundays, holidays, the year-end holiday season, the summer vacation season, and company holidays.)
  • Please note that it may take considerable time for us to respond to your inquiry, depending on the matter raised.
    Please also note that we may not be able to provide a response, depending on the matter raised.
  • Replies will be sent to the individual customer. Please refrain from forwarding, making secondary use of, or disclosing any reply, in whole or in part, to any third party, without the permission of our company.
  • Because we may furnish a reply by telephone, please enter a telephone number where you can be contacted during the day.

Inquiry type

Inquiry subject *
Name of the product
Inquiry text *

Customer information

First Name *
Last Name * * This field is required.
E-mail address *
(Enter again for confirmation)
Postal code * This field is required.
Address1 *
Address2 *
City *
State/Province *
Country *
Telephone number
Occupation *
Company name
Organizational unit

Personal information

  • We shall manage all personal information on customers and the text of their inquiries in accordance with our policy on protection of privacy.
  • We shall use any personal information on customers only for response to their inquiries.

Click the send button if the text is correct.

Inquiry type

Inquiry subject
Name of the product
Inquiry text

Personal information

First Name
Last Name
E-mail address
Postal code
Telephone number
Company name
Organizational unit

We have received your inquiry. Thank you for sending it.