News Release

2013.4.15Second Presentation Held Regarding “Soy Renaissance” and New Technology “USS Manufacturing Method”

The world’s first soymilk cream made by Ultra Soy Separation (USS) Manufacturing Method to be used by Sagamiya Foods Inc., Uchibori Vinegar, Inc. and Cold Stone Creamery Japan

Fuji Oil Co., Ltd. held its second presentation on April 12, 2013 (Fri) regarding “Soy Renaissance”, its mid-to-long term strategy in the soy business.

At the first Soy Renaissance press conference held on October 2 last year, Fuji Oil unveiled its new soy ingredients, “low-fat soymilk” and “soymilk cream” created through the new Ultra Soy Separation (USS) Manufacturing Method. We received many inquiries from companies of various industries after this press conference, and went on to hold this second presentation after several companies have officially decided to incorporate the products.

Starting with the opening address by Hiroshi Shimizu who newly assumed the position of President and CEO from April 1, 2013, the conference followed with a presentation titled “Development of USS Manufacturing Method and Its Potentials” given by Masahiko Samoto, Head of the Soy Protein Ingredients Development, Food Ingredients Research Institute, Research and Development Headquarters.

In addition, Mr. Junji Torigoe, CEO of Sagamiya Foods Inc., Mr. Mitsuyasu Uchibori, Vice President, Oaks Heart Division Manager and vinegar sommelier from Uchibori Vinegar, Inc., and Mr. Ichiro Yonezu, Marketing Director of Cold Stone Creamery Japan, each spoke about how his company decided to take on this technology, product details, as well as the future business potentials.

Cooking specialist Ms. Keiko Matsumura who creates recipes using the new soy materials and Mr. Yoshihiro Murata, owner of the prestigious Japanese cuisine restaurant Kikunoi, also appeared as guests and spoke about the value and potentials of “umami” and “body” that the technology offers.

[Opening Address by Mr. Shimizu]
“We are facing challenging times for delivering new technologies and products amid the declining population in Japan. Developing sales channels abroad also has its difficulties when considering cultural differences for food. Fuji Oil is a technology-oriented company, and has focused on manufacturing part of the business thus far. But I believe that the addition of a ‘story’ to the product and technology is extremely important as well.

With this concept in mind, the ‘Soy Renaissance’ will continue the development and sales of various new products and technology going forward.
We announced today the companies that have incorporated our soymilk cream, but we also report to you that the other material created through the USS Manufacturing Method, the low-fat soymilk, has already sold out its initial year production quota. We will give you more details about that in the near future.”

[Presentation by Mr. Samoto]
“Soy has caught up with eggs and milk in terms of ‘separation’ now that the USS Manufacturing Method made the difficult process of soy fractionation possible. Moreover, soy will become more than an alternative ingredient, as the research through flavor sensors proved that umami-enhancing effects of materials made through the USS Manufacturing Method. When considering that whipping cream itself has thickness in its flavor but lacks in umami-enhancing effects, I believe that the new materials can play unique roles, and will not be limited to being an alternative to whipping creams.”

USS (Ultra Soy Separation) Manufacturing Method
The USS Manufacturing Method separates soy in a way close to separating raw milk, creating “low-fat soymilk” and “soymilk cream.” This method is a new soy-separating and fractionating technology developed and patented by Fuji Oil last year
. “Low-fat soymilk” significantly increases new possibilities for soy protein ingredients by lowering calories for soymilk, slowing down flavor deterioration from soy fat among many other advantages.
On the other hand, “soymilk cream” adds mellowness and body to food. It also emulsifies well and may be used for creams in Japanese-style dishes.
From now on, many new types of delicious dishes can be created by using “low-fat soymilk” and “soymilk cream.”

End of report

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